Siew Pao

Pao is usually steamed but in this case it is 'siew' which means baked and it is actually a pastry - chinese pastry of which 2 types of doughs are used. I prefer to use lard for the oil dough which enhanced the flavor to the pastry. For health reasons, shortening is a better choice.



Ingredients:

Oil Dough

340 g plain flour
220 g shortening/lard

Process all the above in a food processor

Water Dough

550 g plain flour
150 g castor sugar
160 ml vegetable oil
240 ml iced water
2 tsp salt
2 tsp golden syrup

Process the all the above in a food processor.

Glaze – 2 egg yolks

Method:

Scale oil dough into 20 gm and water dough into 40 gm.

Wrap oil dough inside with water dough.

Roll flat and roll up like swiss roll.
Roll flat again and roll like swiss roll.

Cut each piece into halves.

Roll out each piece cut side down and put in filling.  Wrap filling and seal well.

Repeat with the rest of the dough.

Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes.

Char Siew Filling

300 gm Char Siew ( finely diced )
3 tbsp sugar
1 tbsp tbsp Flour
¾ cup water
1 1/2 tbsp oyster sauce
1 Tbsp light soya sauce
1 tsp Dark soya sauce
4 chopped shallots
1/2 cup green peas
2 Tbsp oil

Heat oil and stir in the shallots.
Add in flour and fry until flour is cooked and brown.
Put in the diced char siew and fry for a short while.
Add in water, all the sauces and sugar.
Cook till the sauces thicken and gluey.
Lastly add in the green peas.
Set aside to cool .



Serves

makes 56 siew paos