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Tuesday, 26 June 2012

Char Siew Soh (叉烧酥) / BBQ Pork Puff Pastry

I think I have been baking alot bakes using puff pastry method.  There are still alot more recipes I like to try eventhough it takes some time especially kneading, rolling piece by piece of the dough.

I am still trying to find the right texture of the crisp of the layer.  I saw one recipe using the water dough with full bread flour which is too hard to knead it out for me.

I have made Siew Pau just last month and that was the first time I'm trying on puff pastry.  Call that real hard work, kneading and rolling for me.  And then, I try making the Wife's Cake/Lou Poh Paeng too.  I guess I must be getting the feel of making puff pastry bakes.  Today, I am posting Char Siew Soh, and I think both this Siew Pau and Char Siew Soh doesn't have much of difference in terms of the filling or the puff pastry; it is just the shape only.

I am using the Water & Oil Dough ingredients from Sugar & Everything Nice in the puff pastry but the filling is the same as the Siew Pau I made previously.

 
Char Siew Soh (叉烧酥) / BBQ Pork Puff Pastry
 
Water Dough
200g all-purpose flour, sifted
100g water
50g vegetable shortening
50g icing sugar

Oil Dough
200g all-purpose flour, sifted
100g vegetable shortening

Method
1. Water dough
. Rub oil with flour until it looks like breadcrumbs.
. Dissolve sugar and syrup in water and add to the above. Mix together to form a
   smooth dough. Cover and rest for 15 mins.
. Divide dough into 18 pieces.

2. Oil Dough
. Rub shortening gradually into the flour to form a soft dough. Cover to rest for 15
   minutes.
. Divide dough into 18 pieces.

3. Wrap oil dough into water dough and flatten it.
4. Roll out into a longish flat piece. Roll up like a swiss roll).
5. Turn 90 degrees, and repeat the rolling up 2 – 3 times.



Ingredients
300 gm char siew (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
chives or spring onions (optional)
4 tsp oil

Seasonings                                         Topping
6 Tbsp water                                         1 egg (beaten)
2 tsp sesame oil                                     2 tbsp toasted/fried sesame seeds
3 tsp oyster sauce
4 tsp sugar


1 1/4 tsp dark soy sauce
1 tsp cornflour
3 tsp peanut butter
dash of pepper
dash of chinese wine

Method
1. Mix seasoning together
2. Heat oil, add seasoning and simmer till gravy thickens.
3. Add bbq pork and the rest of the ingredients. Mix well
4. Remove and leave to cool before using as filling.


To Assemble
1.  Preheat the oven to 170 Celcius.
2.  With the heel of your palm, gently press the pastry down to flatten it lightly.
3.  Roll out the pastry into a flat circle. Spoon in about 1 tbsp of filling, wrap well and
      form into triangle shape.
4. Brush egg wash on the surface and sprinkle with sesame seeds.
5. Bake in the oven for 20-25 minutes or until golden brown.



    I've tried to form it in triangle shape but some have turned up into odd or out of shape!!




6 comments:

  1. how you find the puff pastry using this recipe? thinking to make next time.

    ReplyDelete
  2. Hi Sonia,
    Using this puff pastry without any bread flour is good to eat on the day itself (it tends to soften the next day) but if using too much bread flour is too hard. I will try to adjust to use about 50gm of bread flour and 150gm of plain flour so there is some crisp and crunch as well. You can also check on the Siew Pau I made earlier which has bread flour. Comments from family members is it is abit hard on the puff pastry.

    ReplyDelete
  3. I’m heading over now to check this one out – you’re always making me hungry

    ReplyDelete
  4. Hi Mel, your char siew soh look so good. Very well bake and love the texture. I have not bake this pastry for long time, now look at yours so tempting to have a bite. Beautiful click.

    Have a nice day.

    ReplyDelete
  5. Hi love2dine,
    Thanks for your comments. I love to have you over to taste a piece or more....


    Hello Amelia,
    I am getting a feel of making puff pastry. Still trying to use different types of water and oil dough to suit which is my right texture.

    ReplyDelete
  6. Made this today and was loved by all! Thank you for the wonderful recipe!

    ReplyDelete