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
100g water
50g vegetable shortening
50g icing sugar
Oil Dough
200g all-purpose flour,
sifted
100g vegetable shortening
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
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
. 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.
. 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.
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
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.
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!!
