Siew Pau

I tried a recipe on Sukye's blog today

Oil Dough

• 340g plain flour
• 220g shortening / lard - used butter

Water Doug

• 550g plain flour
• 150g caster sugar
  
• 160ml vegetable oil
• 240ml iced water
• 2 tsp salt
• 2 tsp golden syrup - Substituted with vanilla extract as well
  

Glaze

• 2 egg yolks

Method:

1. Process the oil dough ingredients in a food processor. Scale it into 20 gm balls.
2. Process the water dough ingredients in food processor. Scale it into 40 gm balls.
3. Wrap oil dough inside water dough.
4. Roll it flat. Then roll it up like swiss roll. Repeat this 3 times.
5. Repeat step 4 with all the pieces of dough.
6. Cut each piece of dough into 2.
7. Roll out each pieces and put in filling.
8. Preheat oven to 190 C and bake 10 mins
9. Remove from oven, glaze with egg yolk and bake another 20 mins.

For the filling:

• 300 gm Char Siew, finely diced - I used cubed pork shoulder and added 1 tbsp of Lee Kum Kee's Spare Rib sauce.
• 3 tbsp sugar
  
• 1 tbsp flour
• 3/4 cup water - 1 cup = 240ml, so do your own calculation
• 1 1/2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce - omitted this one, didn't have any
• 4 chopped shallots
• 1/2 cup green peas - I substituted with potatoes instead as I didn't have any peas in my freezer
  
• 2 tbsp oil

The Steps:

1. Saute shallot in oil.
2. Add flour, cook until browned.
3. Add Char Siew.
4. Add water, all sauces and sugar.
5. Cook until gluey.
6. Add green peas.
7. Cool it before wrapping the Pau.

I halved the recipe above hoping to get 28 paus but I ended up with only 12! And the dough was too thick. Why? Because I forgotten to cut each piece of dough into 2!!!!!! (I think it's my cold that has been causing my blurriness *excuses* *excuses*)

The end result was tasty, but the filling was abit too watery. Most probably because I omitted the peas. So during baking, some of them managed to ooze out of the dough causing them to look messy.

SK came back and ate one and said "Hmmm nice BISCUIT dear".