Char Siew Bao

So the first thing we made today was char siew bao... but weather was not good... rain the whole day from morning till night... haizzz make the proofing so difficult... anyway manage to get around it..... the result was quite satisfying.... hehehe

This is the char siew bao filling which I separate it into 2 portion 1 with green peas and the other one without as TST dont like green peas.... and the ingredients to make the dough...


Making the dough is the killer part... I knead for about 1hr till hand also all shaky to make it from this messy plop of thing into the smooth dough next door....


There after add in the double action baking powder & knead some more.. aduh~~~


Finally ready to use.... roll it out & put the filling in...


After wrapping up the bao and set it aside to proof till double size (if possible la) then can send to steam... & next door is how it look like fresh from the wok... hehehe...


The inside of the end product..... delicious... slurppp ... hehehe


Here's the recipe!!

(A) Char siew filling:

Ingredients:
400gm Char siew
200gm Mince pork
4-5 Onions (chopped)
2-3 Bombay onions /bawang besar (chopped)
2 tbsp Oil for frying
1 cup Water (approximately only)
1/2 can Green peas (optional)
corn flour (add with some water) to thicken the gravy
some char siew sauce (refer to recipe for sauce)
pepper and salt to your taste

Methods:

1. Heat up wok with oil. Add in Bombay onions and stir fry till fragrant then add in onions and stir fry for 1 minute.
2. Add in mince pork and stir fry till almost cook. Then add in the char siew and char siew sauce. Mix well and add in the water and cook till the meat is cook. Add in pepper and salt to taste.
   
3. Add in corn starch mix to thicken the gravy.
   
4. Lastly add in the green peas and mix well. Set a side to cool before use.

(B) Bao dough:

Ingredient:
500gm Bao flour, sifted
1/2 tsp Salt
1/2 tbsp Instant yeast
100gm Castor sugar
24oml Water
3 tbsp Shortening
1/2 tbsp Double-action baking powder

Method:

1. Mix flour, salt, yeast, shortening, sugar and water together and knead into a smooth and elastic dough.
2. Cover with wet cloth and set aside to proof till double in size.
3. Sift double-action baking powder on top of the dough and knead well until the dough is smooth again.
4. Cover and allow dough to rest for 15 min before shaping.
5. Roll out the dough and put the filling in the centre and wrap.
6. Set aside to proof till double the size and steam at high for 10-15min.