Siew Bao ( Baked BBQ Pork)

I use olive oil to make these buns, added one tablespoon of flour to the oil dough and water dough to get to the dough consistency I look for. Moist pastry, good flavour.

Thanks Lydia from My Kitchen for sharing this recipe.

(Makes 12 pieces)
Ingredients
Oil dough
120g all-purpose flour
60g shortening


Water dough
120g all-purpose flour, sifted
30g icing sugar
30g shortening
60ml water


Fillings
250g char siew, diced
1/2 tbsp cooking oil
1 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)

150ml water
1 and 1/2 tbsp corn flour
salt to taste

Note: store bought char siew may come with sauce, use it altogether. In this case, you may omit sugar, oyster sauce and soy sauce. 



Egg Wash
1 egg yolk
1/2 tbsp milk



Methods
For the fillings
Heat up oil, fry onion for a minute, add in the rest of the ingredients , continue to stir and mix for 1 minute.
Add in the corn flour mixture, stir and mix.
Simmer until gravy gets thickened. Set aside to cool, divide into 16 portions if you like.





For the dough
Mix in the ingredients and knead the water dough and oil dough separately on two different bowl.
Cover and let it rest for 30 minutes.
Divide into 12 portions for each dough.
Wrap in one oil dough, pinch to seal. Flatten slightly and roll it into a thin rectangle shape. Roll it back towards you. Repeat the process again ( refer pictures below).
Roll into a round disk form, place filling in, pleat and pinch to seal.
Egg wash , sprinkle with sesame seeds.
Bake at preheated oven of 180C for 20 minutes or until golden brown.


Steps:

oil dough on the right, water dough on the left
(kneaded to a soft dough)

divide 12 portions in each dough

wrap one oil dough in 

seal it up

flatten gently using your palm to press on it

roll into thin rectangle shape, gently

roll it back towards you

one end is facing you now, repeat the whole process again...
Roll into a rectangle shape, gently

The longer, thinner the better ( but gently so you won't tear the skin)

roll it back towards you for the last time

tuck in the two ends this way, so its easier to form a  round disk

roll out the round disk, wrap in the filling
pleat, pinch to seal after that.

lay onto the baking tray with parchment paper, brush with egg wash, sprinkle with sesame seeds
get it baked now