Friday, April 26, 2013

Crispy Shao-bao ( Chinese baked bun) 酥皮烧包


Water dough ingredients:(outer dough)
 300 g plain flour
150 g cold water (4 oz)
75 g shortening (Crisco)
35 g fine sugar

Oil dough ingredients:(inner dough)
150 g plain flour
110 g shortening (Crisco)

150 g minced pork
150 g small prawns (shelled and removed veins)
110 g Chinese BBQ meat (char shao) - diced
3 dried mushrooms (soaked till soft, drained and diced)
20 g ham  diced
1 big onion -diced 
3 tablespoons green pea

1 teaspoon salt
1 teaspoon dark soy sauce
2 teaspoons light soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon white pepper
1 teaspoon sesame oil
3 teaspoon fine sugar
1 tablespoon char shao sauce (optional - if you make your own char shao)
2 tablespoon corn flour

To make filling:
1.  Saute diced onion with 1 tablespoon of oil in a hot wok until fragrant, dish up. Mix all the filling ingredients together. Chill in the fridge for an hour or two  before use.

To make pastry:
 1) Outer pastry: mix all the ingredient, knead to form a smooth dough. Leave aside for 10 minutes.
2) Inner dough:  Mix all ingredients to  form a dough.
3)  Divide outer dough and inner dough into 30 equal portions respectively. 
4)  Use outer pastry to wrap inner pastry.  Make sure the seams and corners  are sealed by outer pastry.
5)  The roll pastry into long flat oblong strips and in turn roll up. Roll into long flat oblong strips again and roll up.
6)  Repeat the rest of the pastry.
7)  Finally, roll-out the rolled-up dough into a thin, round sheet, wrap with filling, form into "shao-bao" shape.
      Repeat  the rest.
8) Line baking tray with greased proof paper, place shao bao onto the tray, brush each surface with beaten egg yolk and sprinkle a little sesame seeds on top.
9) Bake in a preheated oven at 180 degree C for 15- 20 minutes.

Monday, April 15, 2013

Butter Raisin Buns


Have been missing in action for a long time... and all because of Candy Crush Saga! I have been so addicted and cannot stop playing whenever I have the free time... in the car, every morning, before I sleep, after lunch etc...  But today my fingers were itchy and here I am back with this simple and delicious bun to post .

Recipe: Sauce from Malaysia Chef Alan Ooi (Famous Cuisin  no. 55,03/04/ 2009)

300 g Bread flour
4g salt
40g castor sugar
5g instant dry yeast (1 tsp + 1/4 tsp)

170 ml cold fresh milk
50g orange jam (I replaced with passion fruit jam)

40 g butter (room temperature)

50g raisin

80g butter
40g castor sugar

30g almond flakes


1) Combine ingredients (A) in a mixing bowl. Gradually add in ingredients (B) and beat with electric beater (hook shape) till a dough is formed (about 3 -4 minutes).

2) Put in butter and beat for 8 -10 minutes until the dough is elastic. Add in raisin, mix well.

3) Remove the dough, round up and put into a greased container, cover with damp towel and put in a warm place for 40 minutes. Then keep it in the fridge for further 20  minutes.

4) Place the dough on table, roll dough into 1cm thick  rectangular sheet, spread butter and sprinkle sugar. 
Roll up like swiss roll. Cut into sections of about 2 -3 cm wide, place in a greased round cake tin. Proof for 1 hour until dough is double in size.

5) Brush with egg wash, sprinkle with almond flakes.  Bake in a preheated oven at 180 degree C for 20 -25 minutes until cooked and golden brown.

Verdict: soft, fluffy, moist and fragrant.