Seremban Siew Pau ~ Crispy Bbq Pork Bun

Seremban, a town in Malaysia is famous for its siu pau . Seremban siu pau is a popular dim sum dish. The pau has a filling of barbecued pork wrapped in a pastry made up of an oil and water dough . The siew pau skin in this recipe is light and crispy with many flaky layers. However, don't look too closely at my pleating as I stink at it.


Makes 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 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 (fig 1-2) and flatten (fig 3).
4. Roll out into a longish flat piece (fig 4). Roll up like a swiss roll (fig 5-6).
5. Turn 90deg (fig 7), and repeat (fig 8-9).




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 greaseproof paper.
8. Brush pie with egg wash and bake at 190 degC for 20-25 minutes or until golden brown.


Note :
1. Do not put too much filling as it makes it difficult to pleat and will burst open during baking.
2. Do not let the filling come into contact with the sealing edge.
3. The filling consisted of 85g of char siu and 5 Tbsp of peas. See here for recipe.


Recipe : Jo's Deli & Bakery (adapted)