Actually the pastry handling for this Siew Bao is similar like earlier Tau Sha Piah (Flaky mung beans biscuits . I use the same step by step photo.
You need to bake it twice, when 2nd egg wash , you have to egg wash one then sprinkle sesame seeds but don't egg wash all at one go, as the hot buns will quickly cook the egg, when you sprinkle sesame seeds, it will not stick to the surface.
This Siew Bao is flaky and good ( while warm and flakiness last for few hours)
When I followed to the recipe, dough yield 20pcs, but filling only can made 14 buns which I based on 25g filling. I feel the filling can be increase as the crust still a bit thick. If you want to try this recipe, you have to increase the filling by half more. And next time I also want to increase sugar amount as I prefer it taste slightly sweet like those selling outside ^_^.
Siew Bao / Crispy BBQ roasted chicken buns 鸡肉烧包*makes 14 buns, leftover 6 empty dough
Filling300g chicken meat (I use chicken thigh), cubed80g onion, chopped40g frozen green peas, thawed
Seasonings1tsp salt2tbsp sugar or to taste as per your preference
1tbsp oyster sauce1/2tbsp sesame oil1tbsp light soy sauce1tsp dark soy sauce1tsp dark caramel soy sauce, optionalA pinch of Chinese five-spices powder
1/2tbsp corn flour + 1tbsp water, to thicken
- Mix all seasonings in a mixing bowl, set aside.
- Heat 3tbsp cooking oil in a non-stick frying pan, add in onion, sauté till aroma.
- Add in chicken meat, stir till color changed, add in green peas, mix well.
- Add in seasonings, continue stir fry for few minutes till thicken (add water if you feel the mixture is dry).
- Add in corn flour water, to thicken the mixture, set aside to cool
Dough A (Water dough)
200g plain flour60g butter (salted), room temp2tbsp caster sugar100g water
Dough B (oil dough)
160g plain flour100g shortening
Egg wash (egg yolk +water), white sesame seeds
- Dough A, rub butter with flour and sugar, slowly add in water, combine till form dough, set aside 10mins.
- Dough B, rub shortening with flour, combine till form dough, set aside for 10mins.
- Equally divide dough A and B into 20 portions and roll into ball (dough A ~19g, dough B ~12g ).
- Wrap dough B with dough A (that means oil dough is inside). Roll it out into long rectangle shape. Then roll up the dough like swiss roll. Repeat this step one more time. Then take the swiss roll and pinch two ends together and roll into ball shape. Set aside to rest and repeat the rest of dough till finished.
- Roll it out into a circle and place the filling (25g) at the center. Bring all edges together and pinch to seal.
- Egg wash and bake in preheated oven at 200C for 15 minutes, bring out the baking tray, egg wash again and sprinkle some sesame seeds on top (do it one by one), and return to oven at 200C for another 15mins or till golden brown.Recipe source: inspired by Karen’skitchen, recipe by Kathrine Kwa, with minor changes