Char Siu Puff

Char Siu Puff

0 stars

barbecued pork wrapped in layered pastry skin, a popular dimsum dish.

Preparation 120 mins
Cooking 50 mins

Snack

Cantonese


Nutrition per Serving

162 kcal
20 g
8 g
3 g

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This is a recipe from my mum, which brings back fond memories.


Ingredients

Servings:  
1
onion
1 tbsp
vegetable oil
3 tbsp
oyster sauce
2 tbsp
sugar
1 tsp
sesame oil
1 tsp
dark soy sauce
2 tsp
cornstarch
340 g
char siu
200 ml
chicken stock
340 g
plain flour
120 g
butter
1⁄2 tsp
salt
1⁄2 tsp
sugar
1⁄2 tsp
baking powder
90 ml
water
1 ml
egg white
1
egg yolk
1 tsp
water
sesame seeds

Steps to Prepare

Char Siu Puff Step 1

Step 1 of 4

    • 1 onion
    • 1 tbsp vegetable oil
    • 3 tbsp oyster sauce
    • 2 tbsp sugar
    • 1 tsp sesame oil
    • 1 tsp dark soy sauce
    • 2 tsp cornstarch
    • 340 g char siu
    • 200 ml chicken stock

To make the filling: In a frying pan, heat vegetable oil and cook onions until tender. Add roast pork and fry for 3 minutes. Add oyster sauce, sugar, sesame oil, dark soy sauce, cornstarch, and chicken stock. Simmer until the sauce is thickened. Cool in the refrigerator for at least an hour.

Step 2 of 4

    • 120 g plain flour
    • 60 g butter

Prepare the inner dough (crumbly consistency): Mix together all of the ingredients for the inner dough. Wrap the dough with cling film and let it rest in the refrigerator for 15 minutes. Divide evenly into 16 pieces, roll roughly into balls and return to fridge for 5 minutes.

Step 3 of 4

    • 220 g plain flour
    • 60 g butter
    • 1⁄2 tsp salt
    • 1⁄2 tsp sugar
    • 1⁄2 tsp baking powder
    • 90 ml water
    • 1 ml egg white

Prepare the outer dough (wetter consistency): Mix together all of the ingredients for the outer dough. Wrap in cling film and let it rest in the refrigerator for 15 minutes. Divide evenly into 16 pieces.

Char Siu Puff Step 4

Step 4 of 4

    • 1 egg yolk
    • 1 tsp water
    • sesame seeds

Preheat the oven to 180 - 200 °C. Line a baking paper on a baking tray.

Wrap the outer dough around the inner dough. Using a rolling pin, flatten the dough. Roll it up, turn 90 degrees, and flatten it again with a rolling pin. Roll it up for the second time, turn 90 degrees, and flatten it with a rolling pin into a rectangular shape.

Roughly divide filling into 16 portions. Place a portion in the center of the pastry. Fold both sides toward the center. Flip it around so that the pastry seam side is on the bottom, seal the edges with a fork and place it on the baking sheet. Make some hole on the top with a toothpick.

Bake in oven for 8 minutes. Brush the top of the pastry with egg wash and sprinkle with sesame seeds. Bake for another 20 minutes until golden brown. Serve warm.

Published: May 10, 2020


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