Baked Siu Bao ( 烧包）
By Margarita Lee
Ingredients for filling:
- 250g Chicken meat (cut into dice)
- 1 Medium size onion (cut into dice)
- 1/2 tbsp Minced garlic
- 50g Frozen green peas
- 3 tbsp Oil
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1/2 tbsp Dark soy sauce
- 1/4 tsp Five-spice powder
- 1 tbsp Sugar
- 1/2 tsp Sesame oil
- 1/2 tbsp Cornflour + 1 tbsp Water
- Salt and pepper to taste
Method for the filling:
- Heat oil in a saucepan, then sauté garlic and onion until aromatic.
- Add the diced chicken and mix thoroughly. Add soy sauce, dark soy sauce, oyster sauce and five-spice powder. Stir to combine, then add the remaining seasoning. Lastly, mix in the green peas.
- Dish out to cool completely or chill in the refrigerator. Divide the filling into 20 portions.
Ingredients for water oil dough:
- 200g All purpose flour
- 60g Butter (softened)
- 2 tbsp Caster sugar
- 120ml Water
Method for water oil dough:
Rub the flour with butter using your fingers, adding in water slowly and then kneading into a soft dough. Cover and let the dough rest for 30 minutes in the refrigerator.
Ingredients for oil dough:
- 160g Cake flour
- 100g Butter (softened)
Method for oil dough
- In a large bowl, combine cake flour and butter. Rub the flour and butter together to form the soft dough.
- Mix until combined, then wrap with cling-wrap and set aside for 30 minutes in the refrigerator.
Combining the dough:
- Weigh the water oil dough and divide equally into 20 portions; this is approximately 20g each.
- Weigh the oil dough and divide equally into 20 portions; this is approximately 12g each.
- Flatten the water-oil dough into a disc and place a ball of the oil dough in the centre. Wrap the water-oil dough around the oil dough and seal it tightly. Then, place the ball of dough aside and cover with cling-wrap, ensuring that the opening of the dough is facing up. Repeat until all the dough is combined. Rest the dough for 15 minutes.
To create the flaky layers:
- Take the prepared dough and roll it into an oblong sheet.
- Lift up the bottom side and roll it up like a Swiss roll. Turn the rolled dough around so the swirl is facing you.
- Flatten once more using the same method as above. Repeat the Swiss roll, and pinch both ends together to create a ball. Set aside for 15 minutes.
Filling the bun:
- After 15 minutes, take out one dough ball and flatten it using a rolling pin into a circular disk, about 4–5 inches in diameter.
- Place 1 portion of the filling in the middle and pleat to seal.
- Transfer buns to a baking tray. Preheat oven to 190°C.
- Brush the buns with a layer of egg wash and bake in the preheated oven for 15 minutes.
- Remove, then apply a second layer of egg wash and top with sesame seeds.
- Return the buns to the oven and bake for another 15 minutes until golden.
Note: Oven temperature varies, so please adjust accordingly.
Check out more of Margarita’s recipes on her FB @ Umummy Food