Tuesday, May 28, 2013

Char Siew Bao/Pau (叉烧包)Aspiring Bakers #31 Bao Ho-Chiak

叉燒包,
誰愛吃剛出籠的叉燒包?

誰愛吃剛出籠的叉燒包?

還有那蓮蓉包呀,豬油包呀,
魚翅包呀,豆沙包呀,應有盡有。

廣東包,
假使你說你不愛吃廣東包,
還有那各式各樣上海包,
讓我來告訴你有生煎饅頭大肉包,
小籠饅頭菜肉包。

好朋友,
你到底愛吃那一樣?
你到底愛吃那一樣?
那一樣,廣東包呀,上海包呀,
廣東包呀,上海包呀。

廣東包,
有的人他們愛吃廣東包,
有的人他們愛吃上海包,
朋友呀到底愛吃廣東包呀,
上海包呀,廣東包呀,上海包呀,
我最愛吃是叉燒包。

没错,这么多种包,我最爱吃就是叉烧包。不过,一般都会到点心店吃,很少动手做包子。今次多亏Aspiring Bakers#31"包好吃”活动,让我可以捏捏包子。 不过,捏出来的且是“烂花一朵朵”,好羡慕别人漂漂亮亮的包子呀!

I love Pau but I do not have much of experience of making it. "Char Siew Pau" is one of my favorite pau and also a must when I have my dim sum. Glad that Aspiring Bakers #31"Bao Hok-chiak" event, I can experiencing more on making pau and have fun at the meantime. 
This pau skin is white, soft and fluffy in texture, with the homemade char siew fillings make it amazing!  Thank you for My Kitchen's good recipe.

喜欢包子的洁白,松软,加上自制叉烧馅,好美味哦!我又要唱“叉烧包,谁爱吃刚出笼的叉烧包。。。。。”  谢谢My Kitchen的好食谱。
Char Siew Bao/Pau (叉烧包)
(Recipe source adapted from My Kitchen with modification in purple)
*I used half of the recipe and make 8 buns

Ingredients for dough:

Bun
4g (1tsp) instand dry yeast
80ml lukewarm water
1/2 tsp white vinegar or lemon juice (optinal)
140g low-protein flour aka hong kong flour (I used Pau flour)
50g wheat starch 
45g icing sugar
15g shortening or vegetable oil

5g or 1 tsp baking powder
5ml cold water

Method:
Buns
  1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
  2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
  3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
  4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
  5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 8 equal portions and flatten with a rolling pin to make a 3” circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up. Cover with plastic wrap and rest for 15 minutes or so.
  6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.
Fillings 
A
250g char siew, diced (I used 215g pork meat)
1/2tbsp cooking oil
1 tsp sugar (I used 2 tsp sugar) 
1 small onion, diced
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
1-2 drops red food colouring(optional )(I used red yeast powder 红鞠粉)
1 tbsp honey
3 shallots (diced) 

B
75 ml water
1 1/2 tbsp corn flour
Salt to taste

Methods:

Fillings
  1. Heat oil in pan, saute onion for 1-2 minutes. Add in all other ingredients A, stir fry for 1 minute. 
  2. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened. 
  3. Transfer to plate and allow to cool.
  4. Divide filling into 8 portion if desired, set aside for later use.

35 comments:

  1. 洁白的包子包着自制叉烧馅。。。。包子看起来很软。。
    好可口呀!!
    最近流行那个旧款的铁碗碟呀。。。我也要去妈妈家sapu回来才行!!
    哈哈哈!!

    ReplyDelete
    Replies
    1. 珊珊,我家的铁碗碟,也是妈妈带给我的!我喜欢它很复古 :)

      Delete
  2. 我来吃包滴~又食又拎可以吗?嘻嘻~

    ReplyDelete
    Replies
    1. 小厨,好开心你这么赏脸!一切都准备好咯!哈哈

      Delete
  3. Esther, 我好喜欢这首叉烧包的歌, 改天换我唱给你听哦!嘻嘻。。。
    你还说你的是‘烂花’, 我的做了至今都不敢贴上, 还是没有花的那种呢!
    你的,很美了!

    ReplyDelete
    Replies
    1. May, 没花的在镜头以外,哈哈!
      好期待May唱“叉烧包”给我听叻!!!! :)

      Delete
  4. 我最爱叉烧包。。。嘻嘻^^
    哪有烂啊!美美的耶。。。

    ReplyDelete
    Replies
    1. 晓,我们一起来吃叉烧包!!!
      特别挑选几个可以上镜的吧了!哈哈!

      Delete
  5. 你的歌唱的好好听哦!哈哈哈!

    ReplyDelete
    Replies
    1. Tracy, 我边吃边唱,还好没哽着!呵呵!

      Delete
  6. Hi Esther
    You are good in making pau. Everything seem so perfect and delicious looking, even your plaiting are nicely done.

    ReplyDelete
  7. Hi Mel,how are you? still having the sweet holiday? :)
    I think my plaiting still need more to practice.
    Anyway thank you for loved it.

    ReplyDelete
  8. 我很偏食,叉烧包我不怎么爱,但我爱叉烧,好好吃!

    ReplyDelete
    Replies
    1. 那没问题,我吃包皮,你吃叉烧好了,哈哈!

      Delete
  9. Esther, you paus turned out very well! Nice shape and I bet it was super yummy :)

    ReplyDelete
    Replies
    1. Phong Hong, I love this recipe and the paus really tasty. Do you want to try? :)

      Delete
  10. 哇。。很回味的一首歌。。一边听着这首歌,一边捏着包子,应该很有趣吧。。哈哈。。包子捏的很美,陷料也很诱人哦。。应该好好吃吧/。。:)

    ReplyDelete
    Replies
    1. 谢谢Karen的赞美,我请你吃包子,喝kopi! :)

      Delete
  11. Delicious! Please pack a dozen for me :-)

    ReplyDelete
    Replies
    1. Oh! no enough stock, I only have 8 paus here,hahaha....

      Delete
  12. Esther, 妳的包看來很pro!我也很想學做,不過是圓形那種,因為我不會捏成這樣!請來一個!

    ReplyDelete
    Replies
    1. Jessie,慢慢享用。等我的捏功深入修炼完成后,再请你吃多多个!

      Delete
  13. Hello!
    I loved it:) it just look so delicious, I wish I can have one right now:)

    ReplyDelete
    Replies
    1. Thank you, Melgie. I wish I could share them with you too :)

      Delete
  14. Hi Esther! I just made some char siew at home! But the family finished everything... so nothing left to make this pau! :D

    ReplyDelete
    Replies
    1. Alvin, I have bookmarked your wonderful char siew recipe. Next time will use it for my char siew pau :)
      Thank you for sharing the good recipe with us :)

      Delete
  15. Hi Esther,

    I don't have a lot experience making paus too. Thought of making some this month but caught out by all these traveling. *sign*

    Will definitely check out the pau recipes at this AB event.

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe, actually making pau and bread are very similar. You'll have lot of fun to play with the dough:) Enjoy your baking !

      Delete
  16. Lovely pau, Esther! So perfectly made!

    ReplyDelete
  17. We used the same recipe but your char siew baos are all very nicely pleated, but why my buns all split open after steaming, hehe. Do you have any tips :)

    ReplyDelete
    Replies
    1. Hi Miss B, I don't have any special tips. Just pleated and sealed them tightly together :)

      Delete
  18. Oh WOW! Your paus look so perfect & delicious! I can't find pau or Hong Kong flour over here so I only used all purpose flour to make paus. But I love to try your char siew recipe! Looks really good leh! I'm drooling & feel like eating pauS!

    ReplyDelete
  19. Your char siew pau look perfect! give me one now..

    ReplyDelete
  20. Oh...I love 叉烧包! I usually make the baked ones at home. But I also love these steamed one when I dine at Dim Sum Restaurants. :) Yours look perfect and so pretty. :)

    ReplyDelete