We like Seremban Siew Pao very much. We still remember that there is a small but very famous shop in Ipoh selling Seremban Siew Pao, which is located at the Jalan Dato Onn Jaafar. Today, my dear requested me to bake some Siew Pao for his tea time besides watching the closing ceremony of Olympic games. After I came back from fitness studio, I started to bake some Char Siew. To prepare the filling, I fried some chopped shallots and garlics with the Char Siew. For the seasoning, I added Char Siew sauce, Hoi Sin sauce, soya sauce, salt, sugar, pepper, five spice powder and chinese cooking wine. Added some green peas at the end so that they won't turned yellow overcooked. Thicken the sauce and let it cooled down.
At the mean time, we started with the doughs. For the skin, we needed to prepare one oil dough and one water dough. The oil dough was kneaded with more shortening than the water dough. The trick here is to prepare the skin so that the water dough and oil dough are layered subsequently. The oil dough is responsible to separate the water dough. Here are our recipes of the doughs:
For the water dough
- 250 gm plain flour
- 70g sugar
- 2 tsp salt
- 70 gm butter
- 120 ml water
For the oil dough
- 150 gm plain flour
- 80 gm butter
Knead the doughs separately. Wrapped them up and store in the fridge for at last 30 minutes before continuing.
Separate the doughs to 10 portions each. Roll out a piece of the water dough to form a circle and wrap a piece of oil dough in the middle. Flatten it with the palm and roll it out again. Now, we need to layer the doughs. To do this, roll the dough up like a swiss roll. After that flatten it again and roll it up again. Repeat this step three times. My tip is, flatten it only on one side to form a long stripe since it is easier to roll it up. Don't overdo this step or else the skin will be as hard as a stone.
To wrap the Pao, roll out the dough (now try to get as round as possible as it will be easier to wrap). Put a spoonful of the filling in the middle and try to wrap the end together. It is not so easy to explain. I am also not very good in this. Make sure to press the top firmly or else it will crack when baked. To bake, preheat the oven to 200ºC and bake for 25-30 minutes. Oh.. brush the Pao with egg yolk before baking to give it a glance.
The Siew Pao turned out to be surprisingly good. Finish them as soon as possible. I still remember last time when I was always waiting at the shop for the Siew Pao fresh from ovens. They taste the best warm.
Separate the doughs to 10 portions each. Roll out a piece of the water dough to form a circle and wrap a piece of oil dough in the middle. Flatten it with the palm and roll it out again. Now, we need to layer the doughs. To do this, roll the dough up like a swiss roll. After that flatten it again and roll it up again. Repeat this step three times. My tip is, flatten it only on one side to form a long stripe since it is easier to roll it up. Don't overdo this step or else the skin will be as hard as a stone.
To wrap the Pao, roll out the dough (now try to get as round as possible as it will be easier to wrap). Put a spoonful of the filling in the middle and try to wrap the end together. It is not so easy to explain. I am also not very good in this. Make sure to press the top firmly or else it will crack when baked. To bake, preheat the oven to 200ºC and bake for 25-30 minutes. Oh.. brush the Pao with egg yolk before baking to give it a glance.
The Siew Pao turned out to be surprisingly good. Finish them as soon as possible. I still remember last time when I was always waiting at the shop for the Siew Pao fresh from ovens. They taste the best warm.
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