Char Siew Puffs (char Siew Sow) - Dim Sum
Total Time: 1 hr 50 mins
Preparation Time: 1 hr 30 mins
Cook Time: 20 mins
Ingredients
- 1/4 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon caster sugar
- 30 ml water (approx 2 tb)
- 1 teaspoon cornstarch
- 1 tablespoon peanut oil or 1 tablespoon canola oil (etc.)
- 1 shallot, sliced
- 85 g barbecued lamb, diced (char siew , 3 oz)
- 90 g all-purpose flour (approx 3/4 cup)
- 1/2 teaspoon baking powder
- 1 tablespoon custard powder
- 25 g icing sugar (approx 3 tablespoon)
- 45 g butter, cubed (approx 3 tablespoon)
- 1 egg, lightly beaten
- 1 egg
- 1 teaspoon water
- 1 pinch salt
Recipe
- 1 prepare filling: combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
- 2 heat oil in a pan, once hot, fry shallot till fragrant.
- 3 slowly pour in the sauce mixture and cook until sauce thickens.
- 4 add diced char siew to the sauce, stir to coat well.
- 5 prepare dough: sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
- 6 rub in the butter until mixture resembles coarse breadcrumbs.
- 7 stir egg into the flour mixture to make a pliable dough.
- 8 wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
- 9 remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
- 10 cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
- 11 put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
- 12 brush the pastries with egg wash (lightly beat egg, water and salt together).
- 13 bake in a preheated oven at 180-190°c or 350-375°f for 20 minutes until golden brown.
- 14 serve while they are still hot or warm.
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