(Complete Recipe) Char Siew Puff

Char Siew Sou/Char siew puff ( Shirley’s homemade)

Water Dough
100g all-purpose flour, sieve
40g water
20g vegetable shortening
10g icing sugar
½ egg

Method: combine all to form a dough knead till shinny .Dough is soft.Rest for 30 min.

Oil Dough
100g all-purpose flour, sieve
30g vegetable shortening
50 gm margarine(soft at room temperature)

Method:
Combine all .It is very soft . fold into a rectangular and leave in the fridge for 2 hrs

1.Roll water dough double the size of oil dough. Wrap oil dough into water dough and flatten it.

2. Roll out into a longish flat piece. Fold into 3 folds

3. Turn 90 degrees, and repeat the rolling up and folding 3 folds- 3 times. Leave in the fridge for 30 min.

4. Take dough out and roll to about 0.7 cm thick and cut into shapes of your choice.round or square.

5. put 1 tbsp of filling and seal pastry.

6. Glaze with egg wash. sprinkle some sesame seed on top

7. bake in pre heated oven at 200 c for about 20 min or until golden brown

Filling

Ingredients
300 gm char siew (bbq pork) (chopped into small pieces)
5 tbsp frozen peas
chives or spring onions (optional)
4 tsp oil

Seasonings
6 Tbsp water
2 tsp sesame oil
3 tsp oyster sauce
4 tsp sugar

1 1/4 tsp dark soy sauce
1 tsp cornflour
dash of pepper
dash of chinese wine

1 egg (beaten)
2 tbsp sesame seeds

Method
1. Mix seasoning together

2. Heat oil, add seasoning and simmer till gravy thickens.

3. Add bbq pork and the rest of the ingredients. Mix well

4. Remove and leave to cool before using as filling.

# I made extra filling . keep in the freezer for future use.

Happy baking.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10203380612312161&set=pcb.1891025747825018&type=3

Credit: Shirley Ong Geok Mooi

Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/07/complete-recipe-char-siew-puff.html

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