Roast Pork BBQ Bun( Char Siew Bao)叉烧包

It's been a while since I make my own roast pork pastry bun Chinese style a.k.a "Shao Bao" in Mandarin or "Siu Bao" in Cantonese . I have some left over roast pork,so instead of re-cook the leftover roast pork again I think I might as well make into something different or special..Most the time I store enough of baking ingredients at home,so whenever I feel like baking,it's become handy to just grab whatever I needed and mix with it,right? I adapted this recipe from Patsie Cheong of "Joy of Making Dim Sum".Overall the result of the pastry bun is really great ♥!!! I manage to make the dough extra thinner and flaky!! viola!♥

Ingredients:

Water Dough:

200 gm all purpose flour

60 gm shortening

2 tbsp sugar

125 ml cold water



Oil Dough:

160 gm all purpose flour

160 gm shortening

50 gm unsalted butter

Ingredients for Filling:

500 gm roast pork,diced

1 large onion,peeled and dice

1/2 cup green peas

1 tbsp oyster sauce

1 tbsp caramel soy sauce

2 tbsp corn flour + 4 tbsp water

2 tbsp sugar

1/2 tsp ground white pepper

2 tbsp oil

1 egg + 1 tbsp water for brushing

4 tbsp raw sesame seeds

Method:

1:Heat 2 tbsp oil in large skillet or pan.Add in roast pork and onion in the skillet,stir-fry until fragrant..Then add in seasoning and green pea,fry for another 2-3 minutes before add in corn flour solution.Stir all the ingredients until well combine .The filling should be googy texture.Dish out and cool completely..Store in fridge if necessary.

2:Knead water and oil dough separately.Wrap dough in ball shape with cling saran wrap and store in fridge for 30 minutes for easy wrapping.

3:Roll out water dough with the center thicker and the four edges thinner.Place the oil dough in ball shape over the center of the water dough.Let dough rest for 10 minutes.

4:Roll dough out with rolling pin in square shape and fold once.Turn dough around and roll it out one more time.Fold into 3 layers and let it rest for another 10 minutes.

5:Preheat oven to 375 F.Prepare parchment paper on 2 baking sheet.

6:Divide the dough into 18 portions,ball shape.Flatten each portion,roll out in round shape and wrap filling in it.Use 1 tbsp or more filling in the center of the wrapper,flute edges of wrapping.Bring all the edges together to form a sack and seal by giving a slightly twist and pinch with thumb and finger on the top of the bao.Repeat the same procedure until all the dough finish. Brush egg wash on the top before sprinkle with sesame seeds.

7:Bake for 30 minutes or until lightly golden brown.Remove from oven and serve warm.