I have been craving for this "Seremban Siew Pau" eversince few months back, when my brother-in-law's friends came to visit and brought us a box the famous Seremban Siew Pau! So instead of going all the way to Seremban to buy this delicious Siew Pau (Flaky BBQ Pork Bun), I guess I have to make it myself!
I searched for the recipe through the websites and finally found one and bookmarked it. I've been studying it for weeks on how to knead and roll the water and oil dough together to get the flaky type. And also watching this Video Pleating Pau for umpteen times to learn how to pleat the pau.
And, finally I spend almost 2 and half hour completing this Siew Pau though wasn't to my satisfaction of the pleating of the pau.
Seremban Siew Pau (Flaky BBQ Pork Buns)
Adapted from The Waitakere Redneck's Kitchen
Makes about 9 paus
Ingredients
Water dough
60g all purpose flour
60g bread/high grade flour
40g cooking oil
18g sugar
½ tsp golden syrup
60g water (minus 1 Tbsp)
Oil dough
62g all purpose flour
37g 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
Ingredients
Water dough
60g all purpose flour
60g bread/high grade flour
40g cooking oil
18g sugar
½ tsp golden syrup
60g water (minus 1 Tbsp)
Oil dough
62g all purpose flour
37g 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 9 pieces.
2. Oil Dough
Rub shortening gradually into the flour to form a soft dough. Cover to rest for 15 minutes.
Divide dough into 9 pieces.
3. Wrap oil dough into water dough and flatten.
4. Roll out into a longish flat piece. Roll up like a swiss roll.
5. Turn 90deg., and repeat .
Divide dough into 9 pieces.
2. Oil Dough
Rub shortening gradually into the flour to form a soft dough. Cover to rest for 15 minutes.
Divide dough into 9 pieces.
3. Wrap oil dough into water dough and flatten.
4. Roll out into a longish flat piece. Roll up like a swiss roll.
5. Turn 90deg., and repeat .
Please go to Waitakere Redneck's Kitchen's site to learn the step by step on how to roll the dough here.
6. Press dough with palm and
lightly roll out into a circle.
7. Place filling in the center (do not put too much filling in), wrap and pleat into a pau shape. Place on a
7. Place filling in the center (do not put too much filling in), wrap and pleat into a pau shape. Place on a
greaseproof paper.
8. Brush pie with egg wash and bake at 190C for 20-25 minutes or until golden brown.
8. Brush pie with egg wash and bake at 190C for 20-25 minutes or until golden brown.
Filling For Siew Pau
Ingredients
125 gm "Char Siew" (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
chives or spring onions (optional)
2 tsp oil
Seasonings
3 Tbsp water
¼ tsp sesame oil
1½ tsp oyster sauce
2 tsp sugar
3/4 tsp dark soy sauce
½ tsp cornflour
1½ 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.
Note : Leftover filling can be eaten with rice or frozen for future pau making.
125 gm "Char Siew" (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
chives or spring onions (optional)
2 tsp oil
Seasonings
3 Tbsp water
¼ tsp sesame oil
1½ tsp oyster sauce
2 tsp sugar
3/4 tsp dark soy sauce
½ tsp cornflour
1½ 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.
Note : Leftover filling can be eaten with rice or frozen for future pau making.
The video which I have viewed umpteen times looks easy on the pleating but once I'm on hand to do it, it was difficult for me. The pau still open its mouth when half way baking.
Can you see some of the pau opened its wide mouth?
Though my pleating isn't perfect, the overall of this Siew Pau is very very delicious. See the flaky part....
Making pau and bread is not my specialty as I know I still have a lot of room to improve to make it perfect. Well, at least I have tried.......... Give me some praise please...............
