Baked Char Siew Pau

Char SiewFilling :

1 cup of chopped char siew - approx. 150g

2 tbsp fried shallot

1 tbsp hoisin sauce - Lee Kum Kee Brand

1 tbsp oyster sauce

1 tbsp tomato sauce

1 tbsp sugar

1 tbsp cornflour

1/2 cup water

1 tsp chicken stock granule

Method :
Put all the ingredients into a small saucepan and bring to boil and thicken till very dry. Chill in the fridge before use.

MY NEW KITCHEN TOY - Kenwood Mixer

My daughter bought it for my birthday present


BAKED CHAR SIEW PAU - dough recipe

(A)

1.5tsp dried yeast

125ml UHT packed milk

1 tsp castor sugar

(B)

1 egg

(C)

300g Bread Flour

50g castor sugar

1/2 tsp salt

(D)

50g softed butter

Method :

Put (A) in a bowl and left aside for 10mins till turn frothy.

Add in (B) egg and mix well.

Put (C) flour mixture into the mixer and using a dough hook and mix lightly first before adding yeast/egg mixture.

Using low heat mix for 2-3mins until the dough is roughly mix.

Then add in butter and mix well for another 5-7mins until the dough is not so sticky. Off the motor.

Using a scraper to scrap down the excess dough from the mixer bowl and blend well with the main dough. Give a few flip using the scraper. Transfer to a tupperware and covered.

Leave aside preferably overnight at the kitchen counter.

Next morning, deflate the dough and shape into 40g balls.

Stuff with 1 tbsp of char siew filling.

Relax again for another 30mins or until double in size.

Glaze with beaten egg before baking in pre-heated oven at 180deg, 15-20mins.

Note : The longer you proof the dough it will yield a softer bread. No need bread improver.