自N年前做过一次烧包后，直到今天，我心血来潮又再做了。喜欢这烧包的酥皮，入口非常的酥脆。只是内馅就略嫌不够入味一些，我也做太少内馅了，不够包，所以剩下的面团，我都把它们冰冻了，下次再做。😉
馅料我是用存放冰箱里的烧肉来做，不是很多，所以只是做了一半分量的烧包。😅
I like this crispy bun, the skin is very crispy. It ’s just that the filling is a little bit less tasty and I made too little filling, not enough to wrap😅. Therefore, I freeze the remaining doughs for the next use.
I use the roasted pork from the refrigerator to make the filling. It is not a lot, so I only made half of the recipe.😅
Baked Pau /ShaoBao /Siew Pau烧包
Ingredients :
Water dough （水皮) :
200g plain flour（普通面粉）
60g butter or margarine （牛油或玛芝琳）
2 tbsp caster sugar（细砂糖）
120 ml water（水）
Oil dough （油皮) :
160g plain flour（普通面粉）
100g shortening（白油）
Filling（馅料）：
2 tbsp oil （油）
250g pork belly （五花肉）( I used roasted pork)
2 onions, medium size （中型洋葱）
100g green peas （青豆）( I used Mix Vegetable)
Seasoning （调味料）:
1 tsp dark soy sauce （黑酱油）
1 tbsp oyster sauce （蚝油）
1 tsp pepper （胡椒粉）
1/2 tsp five spice powder （五香粉）
1 tsp light soy sauce （生抽）
1 tsp salt （盐）
3 tbsp sugar （糖）
1/2 tbsp corn flour （玉米粉）
1 tbsp water （水）
For egg wash:
1 egg 鸡蛋
~Add a pinch of salt to egg, beat lightly.
〜在鸡蛋中加入少许盐，轻轻打散。
Some white sesames 适量 白芝麻
For making Filling:
1. Heat cooking oil, stir-fry onion and stir-fry with roasted pork. Add in seasoning and cook until thick. Add mixed vegetables and mix well. Add in starch water and cook. Pour into a tray and set aside to cool slightly.
内馅做法：
1. 把食油加热，把洋葱炒香，加入烧肉拌炒。 把调味料混合后加入，加入杂菜粒拌匀，加入勾芡水煮至浓稠。倒入盘中，搁置至稍微冷却。
For Siew Pao flaky crust dough:
1 For water dough:
Mix plain flour and sugar, mix well. Add in butter, rub into flour mixture until well mixed. Add in water, mix into a dough. Knead the dough for 5 minutes until smooth . Wrap with cling wrap, set aside to rest for 15 minutes.
2. For oil dough:
Mix plain flour and shortening, mix into a dough.
3. Divide water dough and oil dough into 20 portions. Flatten water dough, top with oil dough, wrap oil dough fully with water dough, shape into a ball.
4. Lightly coat dough with flour, roll out the dough into oblong shape, then roll up. Roll out the rolled dough again, then roll it up again.
5. Cover the dough with cling wrap, set aside to rest for 15 minutes.
6. Flatten rested dough into slightly round shape, put in filling, wrap fully with dough, pinch to seal the opening.
7. Arrange filled dough on a baking tray lined with non-stick baking paper. Brush the surface with egg wash. Bake in preheated oven at 190°C for 15 minutes.
8. Remove from oven, brush another layer of egg wash and top with some white sesame seeds. Bake for second time for 18-20 minutes.
9. Remove from oven and set aside to cool before serving.
酥皮面团做法：
1 水皮：
混合普通面粉和糖，拌匀。加入黄油，揉成面粉混合物直至充分混合。加水，混合成面团。将面团揉5分钟至光滑。用保鲜膜包好，静置15分钟。
2 油皮：
混合普通面粉和起酥油，混合成面团。
3.将水皮和油皮分成20份。压平水皮，在上面放上油皮，然后将油皮和水皮充分包裹在一起，制成球形。
4.撒些面粉，将面团滚成长方形，然后卷起。再次推出面团，然后再次卷起。
5.用保鲜膜盖住面团，静置15分钟。
6.将静置的面团压成略呈圆形的形状，放入馅料，包包子那样包裹，捏紧封口。
7.将包好的面团放在衬有烘培纸的烤盘上。用鸡蛋液刷表面。在预热的烤箱以190°C下烘烤15分钟。
8.从烤箱中取出，刷上另一层鸡蛋液，然后在上面放一些白芝麻。第二次烘烤18-20分钟。
9.从烤箱中取出，放在一旁冷却后再食用。
食谱参考：Kathrine Kwa
Happy Baking!
馅料我是用存放冰箱里的烧肉来做，不是很多，所以只是做了一半分量的烧包。😅
I like this crispy bun, the skin is very crispy. It ’s just that the filling is a little bit less tasty and I made too little filling, not enough to wrap😅. Therefore, I freeze the remaining doughs for the next use.
I use the roasted pork from the refrigerator to make the filling. It is not a lot, so I only made half of the recipe.😅
👆因为没有捏紧收口，酱汁几乎全部流出来了。。。
I didn't seal the bun nicely and causing the sauce to overflow...😓
Baked Pau /ShaoBao /Siew Pau烧包
Ingredients :
Water dough （水皮) :
200g plain flour（普通面粉）
60g butter or margarine （牛油或玛芝琳）
2 tbsp caster sugar（细砂糖）
120 ml water（水）
Oil dough （油皮) :
160g plain flour（普通面粉）
100g shortening（白油）
Filling（馅料）：
2 tbsp oil （油）
250g pork belly （五花肉）( I used roasted pork)
2 onions, medium size （中型洋葱）
100g green peas （青豆）( I used Mix Vegetable)
Seasoning （调味料）:
1 tsp dark soy sauce （黑酱油）
1 tbsp oyster sauce （蚝油）
1 tsp pepper （胡椒粉）
1/2 tsp five spice powder （五香粉）
1 tsp light soy sauce （生抽）
1 tsp salt （盐）
3 tbsp sugar （糖）
1/2 tbsp corn flour （玉米粉）
1 tbsp water （水）
For egg wash:
1 egg 鸡蛋
~Add a pinch of salt to egg, beat lightly.
〜在鸡蛋中加入少许盐，轻轻打散。
Some white sesames 适量 白芝麻
For making Filling:
1. Heat cooking oil, stir-fry onion and stir-fry with roasted pork. Add in seasoning and cook until thick. Add mixed vegetables and mix well. Add in starch water and cook. Pour into a tray and set aside to cool slightly.
内馅做法：
1. 把食油加热，把洋葱炒香，加入烧肉拌炒。 把调味料混合后加入，加入杂菜粒拌匀，加入勾芡水煮至浓稠。倒入盘中，搁置至稍微冷却。
For Siew Pao flaky crust dough:
1 For water dough:
Mix plain flour and sugar, mix well. Add in butter, rub into flour mixture until well mixed. Add in water, mix into a dough. Knead the dough for 5 minutes until smooth . Wrap with cling wrap, set aside to rest for 15 minutes.
2. For oil dough:
Mix plain flour and shortening, mix into a dough.
3. Divide water dough and oil dough into 20 portions. Flatten water dough, top with oil dough, wrap oil dough fully with water dough, shape into a ball.
4. Lightly coat dough with flour, roll out the dough into oblong shape, then roll up. Roll out the rolled dough again, then roll it up again.
5. Cover the dough with cling wrap, set aside to rest for 15 minutes.
6. Flatten rested dough into slightly round shape, put in filling, wrap fully with dough, pinch to seal the opening.
7. Arrange filled dough on a baking tray lined with non-stick baking paper. Brush the surface with egg wash. Bake in preheated oven at 190°C for 15 minutes.
8. Remove from oven, brush another layer of egg wash and top with some white sesame seeds. Bake for second time for 18-20 minutes.
9. Remove from oven and set aside to cool before serving.
酥皮面团做法：
1 水皮：
混合普通面粉和糖，拌匀。加入黄油，揉成面粉混合物直至充分混合。加水，混合成面团。将面团揉5分钟至光滑。用保鲜膜包好，静置15分钟。
2 油皮：
混合普通面粉和起酥油，混合成面团。
3.将水皮和油皮分成20份。压平水皮，在上面放上油皮，然后将油皮和水皮充分包裹在一起，制成球形。
4.撒些面粉，将面团滚成长方形，然后卷起。再次推出面团，然后再次卷起。
5.用保鲜膜盖住面团，静置15分钟。
6.将静置的面团压成略呈圆形的形状，放入馅料，包包子那样包裹，捏紧封口。
7.将包好的面团放在衬有烘培纸的烤盘上。用鸡蛋液刷表面。在预热的烤箱以190°C下烘烤15分钟。
8.从烤箱中取出，刷上另一层鸡蛋液，然后在上面放一些白芝麻。第二次烘烤18-20分钟。
9.从烤箱中取出，放在一旁冷却后再食用。
食谱参考：Kathrine Kwa
Happy Baking!
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