Crispy BBQ Pork Buns (Siew Pau)

Crispy BBQ Pork Buns (Siew Pau)

Ingredients: 
Fillings (recipe adapted from Awayofmind Bakery House):
250g pork, sliced into small cubes 
spring onions 
4 cloves garlic, finely chopped
2 Tbsp sesame oil
1 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp char siu sauce
3 Tbsp cooking oil 

Method:
1. Marinade all the ingredients (except garlic & cooking oil) for an hour.
2. Heat wok, add cooking oil. Stir-fry garlic for 2mins, add the marinade pork. Stir-fry the mixture until cook. Set aside to cool completely. 

Pastry Skin (recipe adapted from Honey Bee Sweets) : 

Water Dough 
95g plain flour
15g icing sugar
20g oil
50ml water 
*In a large mixing bowl, add all ingredients together to form a soft dough.Knead dough until it's not sticky & smooth. Let dough rest for 30mins & cover with plastic wrap. Divide the dough into 14g each. 

Oil Dough 
90g plain flour
30g oil
*Mix the oil into the cake flour & knead to form a dough that is pliable. Divide the dough into 10g each.

 

Assembly: 

1.Roll the water dough flat enough to encase the oil dough inside. Place oil dough inside water dough, cover & seal the edges.

2. Then press &roll out the combined dough into long flat oval. Then start rolling in from one end to make the dough like a swiss roll. Cover let rest for 10mins.

3. Then again repeat by taking a portion & roll it flat into a long rectangle & then roll it up from the short end into a swiss roll.

4. Using your rolling pin, roll out the dough into a round disc & place 1 heaping Tbsp of the filling in middle of the dough. Gathering the edges of the dough into top middle, pinching the edges together to seal up the top.

5. Brush the surface of each Siew Pau with egg wash & sprinkle some sesame seeds on top.

6. Bake in a preheated oven @ 180 degrees for 20mins