Baked BBQ Meat Buns ( Seremban Siew Pau )

03.10.2014 - Nongsa, Batam.  Seeing so many post of Siew Pau, So i also wanna try, see if i could handle the challenging part.  It seems complicated at first, but when i was making it, it wasn't really that hard.  Just need a little patience and time to do everything from scratch, i have to grilled the chicken char siew earlier for the fillings and time consuming is the dough double folding.

I used two recipes for this whole BBQ buns making,  For ingredients, i picked Kenneth Goh baked-barbecue-pork-buns-or-sio-bao i did some modification with the filling instead of pork, i used chicken meat and for the mixing dough and folding method, i used My Kitchen Snippet crispy-bbq-bunssiew-bao recipe.

I know my buns are not perfect, but i hope this is the nearest look to the real Seremban siew pau! :) what do you think??

BAKED BBQ MEAT BUNS / SEREMBAN SIEW PAO  
Skin Recipe adapted from: 酥皮叉烧包
Servings: Prepare about 15 Sio Baos ( i managed to make 14pcs only )


Water Skin
200 grams of Plain flour
60 grams of vegetable shortening/Lard/cooking oil/butter
30 grams of castor sugar
1/4 teaspoons of salt
100 ml or grams of water
Oil Skin
150 grams of plain flour
100 grams of vegetable shortening/Lard/cooking oil/butter

Fillings
300 grams of diced barbecue pork （叉烧）( chicken )
200 grams of green peas (青豆）
1 big onion – diced （大葱）
2 tablespoons of sesame oil （麻油）
3 tablespoons of castor sugar （细砂糖）
3 tablespoons of Chinese cooking wine （烹饪酒）( omit )
5 tablespoons of oyster sauce （耗油）( no measurement )
2 tablespoons of dark soya sauce (not in picture) （酱油）
About 5 tablespoons of corn starch/potato starch with 5 tablespoons of water （5勺生粉或玉米粉加5勺的水）( only 2 1/2tbsp corn starch )
Others
1 egg mixed with 1 tablespoon of golden syrup ( replace golden syrup with 1tbsp honey )
some sesame seeds


STEPS OF PREPARATION

Preparing Fillings:-
In the frying pan, add 4 tablespoons of cooking oil, sauté the onions until fragrant. Add in the barbecue pork and stir fry until well mixed which took about 1-2 minutes. Add in the green peas, cooking wine, oyster sauce, sesame oil, sugar, oyster sauce and dark soya sauce. Stir fry for another 2 minutes. Add in the starch solution and off the heat when the starch solution turns transparent. If it is not sticky enough, add in more starches.  It is best to take some filling and taste if it suits your taste buds. Note that you have to be rather high handed with your seasonings because the bun skin is rather plain in taste. Once ready, set aside for later assembly.


2 OPTION FOR YOU TO DO YOUR DOUGH

Preparing Water / Oil Dough : by Kenneth Goh
Put all the ingredients for the water skin and use a stand mixer to knead until smooth. Note that this is rather fast and may took 2-3 minutes. Kneading using a stand mixer is optional and it is rather easy to knead by hand. Take out the water skin, set aside and perform the same for the oil skin. If it is too sticky, add plain flour one tablespoon by tablespoon until a pliable dough is form. 1. Mix all the ingredients of oil dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes.

Divide both the water skin and oil skin into 15 equal portions. Take one portion of water skin, flatten it, put a portion of oil skin on top. Seal the water skin. Lightly flatten it and set aside.  For the wrapping, take one portion of the combined skin (oil skin wrapped by water skin) and placed in a lightly floured surface. Use a rolling pin to roll it until about 2 mm thick and in the shape of a circle.

For egg wash, crack 1 egg and add 1 tablespoon of golden syrup, stir until well combined, brush on top of the buns sparingly. Send back to the oven again and bake for another 15-20 minutes until the desired colour tone.

Preparing Water/ Oil Dough: by My Kitchen Snippet ( i used My Kitchen Snippet method ) 
Mix all the ingredients of water dough together and knead till you get a soft dough with a machine hook. Set it aside to rest for 30 minutes. do the same for oil dough.

For My kitchen Snippet types which i follow:-

Divide both dough into 14 equal pieces. Wrap the oil dough into the water dough and flatten it (pix 1)
Roll the dough out into a longish flat piece (refer to pix 2 ). Roll it up like a swiss roll (pix 3)
Turn 90deg (pix 4), and roll out again and roll it up like a swiss roll (pix 5 & 6).
Press dough with palm and lightly roll out into a circle (pix 7)
Place filling in the center (do not put too much filling in), wrap and pleat into a pau shape (pix 8) Place on a greaseproof paper.
Brush pie with egg wash, sprinkle with some sesame seeds and bake at 375 degree F (190c) for 20-25 minutes or until golden brown.

I bake at 190c, middle rack, brush egg wash and sprinkle sesame seeds on the buns and bake for 20mins and removed brush 2nd time egg wash and bake another 20mins or until golden brown.

Mini Chicken Pie

Mini Chicken Pie
( This recipe make 9 mini pies )

Pie Crust
(A)
150g unsalted butter, chilled, cut butter into small cubes
300g plain flour
1/8 teaspoon salt

(B)
7ml vinegar
85ml water, chilled

Methods:
~Pastry
 1. Mix flour and salt in a large bowl. mix well with balloon whisk.  Add in butter. mix butter and flour with balloon whisk until fine breadcrumbs.
2. Combine the vinegar with the chilled water and pour over the flour mixture. Fold the mixture with a spatula to combine.
3. Turn out the floury mix onto working surface and gather the mix together with hand.
4. Divide into two even sized portions and shape into two round disc about 2 cm thick. Wrap each disc in plastic wrap and i refrigerate for at least 2 hours or overnight.

Ingredients for the filling:
300g chicken breast, diced
few parsley and corriander leafs
1 whole big fresh steamed corn, cut out corn kernels, optional
1 cup mix veg, you need to add more mix veg if you dont use 1 whole corn kernels.
2 medium potato, diced
1/2 onion, diced
1 clove fresh garlic, chop
Dash of garlic powder
Herbs - Dash of Thym, Rosemerry, Oregano, Basil
1pkt of cream of chicken add 1 1/2 cups of water
salt and coarse black pepper to taste and chicken granules

METHOD:-
1. Heat up the pan and lightly brown the onion and garlic, add in potatoes, mix well and add in mix vegy.fry few minutes season with salt and coarse black pepper, mix well.  Add in cream of chicken with 1 1/2 cups of water let it simmer until potato soften and cream is thicken. Taste seasoning as your might need to add a bit more salt and pepper.  Dish up and let it cool completely.

2. Pre-heat the oven to 200c or depends on your oven.

3. After 2 hours, remove pastry from refrigerator for 30 minutes before use.   Gently roll the pastry out, roll the pastry between cling wraps. This is a lot easy to roll and transfer without the problem of sticking working counter or rolling pin.

4. For pastry base shape, use a slightly bigger round shape to cut out the pastry.  For the pastry cover or lid, with the guide of aluminium foil cut out the disc with a butter knife or whatever you are comfortable with.

5. Transfer base pastry to all the aluminium mould. Lightly press to the sides. Proceed with the other three. Prick the base with fork and ready for filling.

6. Once all pies has done with the fillings.  Cover with the pastry lid. With a fork gently press the edge in order to make good seal. Make some cuts on the surface to help release steam out during the baking process. Brush the top of the pie with egg wash.

7. You must know your own oven temperature and heat quality.  Standard baking time is 30-45 mins.   For my oven, I preheated oven at 180C set to 60 minutes, bake 10mins at 180c, increase temperature to 200c bake till 10mins before finish, do a 2nd egg wash on the pie if the pies dont seems to turn golden brown and in the oven bake till time finish.

8. Place the pie on wire rack for few minutes before serving.

Happy Baking!

Mix flour and salt in a large bowl. mix well with balloon whisk.  Add in shieve butter. mix butter and flour with balloon whisk until fine breadcrumbs.  Combine the vinegar with the chilled water and pour over the flour mixture. Fold the mixture with a spatula to combine.

Turn out the floury mix onto working surface and gather the mix together with hand.  Divide into two even sized portions and shape into two round disc about 2 cm thick. Wrap each disc in plastic wrap and i refrigerate for at least 2 hours or overnight.

After 2 hours, remove pastry from refrigerator for 30 minutes before use.   Gently roll the pastry out, roll the pastry between cling wraps. This is a lot easy to roll and transfer without the problem of sticking working counter or rolling pin.

My pie crust is slight thin, and it is easy to cook through

Use a butter knife to cut around the shape, with an aluminium foil mould to shape the lid/cover of the pie

 Shape for base, use a slightly bigger round shape that could fit into the your pie aluminium foil.

 Once the base crust round shape has cutted out, transfer to all the aluminium mould. Lightly press to the sides. 

 Prick the base with fork and ready for filling.

Fill up all the pies

Once all pies has done with the fillings.  Cover with the pastry lid. With a fork gently press the edge in order to make good seal. Make some cuts on the surface to help release steam out during the baking process. 

Brush the top of the pie with egg wash.

Place the pie on wire rack for few minutes to cool down a little before serving.  Do not eat immediately, its bubbling hot inside out!! 

Ta-Da!! This is it, my lovely scrumptious Mini Chicken Pie

Super delicious and im so satisfied!!

Chicken Pie, 31.10.2013

30.10.2013 - Batam.  I was craving for Mini Chicken Pie, so i've got this recipe in hand.  It is a mini chicken pie recipe, however, i was so stress with moulding the pastry into the mini tin, so i came out this idea of making the pie into a one big chicken pie instead of mini, i make it into a gigantic curry puff shape easy and fast.  Most importantly is by the end of the baking process, you get to eat your pie and the pie that you have been wanting for so long! :) 

This recipe can make two of this giants.  and so i have two giant pies.  The taste was so good! That is what I've been looking forward to, the real taste of that kind of chicken pie i wanted.  So good. Next time im gonna make the real mini chicken pie.... :) hopefully i don't stress out again... hahaha...

Ingredients for the shortcrust pastry:

2 1/4 cups all-purpose flour10 tbsp cold unsalted butter, cut into cubes ( 151g butter or measure with cutting cold butter into 14pcs tablespoon size)
1 tsp of salt
6 tbsp ice water (more or less) 6tbsp = 1/2 cup

1. Pulse in a food processor the flour, butter, and salt just until the mixture resembles a coarse meal with some small (pea-size) butter lumps.

2. Slowly drizzle in the ice-water, one tbsp at a time. Squeeze a small handful of the dough, if it doesn’t hold together; add more ice water. Do not overwork the dough, or the crust will be tough.

3. Turn the dough out onto a work surface. Gather the all dough together and wrap it up with plastic wrap and let it rest in the fridge for an hour.

Ingredients for the filling:
4pcs of chicken breast
1pkt of 250g frozen mixed vegy  ( you can use frozen peas or any celery & parsley )
3 large potato
1 big onions - finely diced
1 pkt of cream of chicken or mushroom soup ( used cream of chicken )
salt and pepper to taste and chicken granules
1 egg wash – beaten

1. Heat up the pan and lightly brown the onion. add in mixed vegy sautee for few minutes and potato and mixed well.  Add in cream of chicken or mushroom soup with 2 cups of water let it simmer until potatoes soften and add in the chicken. Stir well, cook until sauce thickens. Check seasoning as your might need to add a bit more salt to it. Dish out and let it cool completely.

2. Pre-heat the oven to 180-200c or depends on your oven.

3. Line the base with cut pastries, you may use muffin pan or disposable aluminum pie cups. Roll out the pastry thinly and cut it into rounds to fit the cups. It should be large for the base and slightly smaller for the top.  fill it up with the filling and cover the top with another piece seal the edges with fork or gently press into shape. 

4. Cut a few slits on top of the pastry for venting air.  i make my chicken pie into a big huge curry puff shape in family size and brush with egg wash. Bake at 180-200c for  50mins or less. I make 2 giant pies, 10 mins before fully cook, brush the second egg wash bake to golden brown.  

The kind of chicken pie that i have been craved for a very long time.

Super Size and Super Delicious!! Cheers!!