SEREMBAN SIEW PAU (BAKED BUN)

When people mention about siew pau (baked bun) then they will definitely said that the siew pau from
Seremban is the best. I personally have not gone all the way to Seremban to taste the siew pau there, but i always  buy them from the coffee shop near my place. In truth, the owner of the shop gets the unbaked supply of Siew paus from Seremban and bake them in the shop. Since everybody at home loves these baked buns why not i make these myself. Here is the recipe.....

SEREMBAN SIEW PAU
(BAKED BUN WITH MEAT FILLING)

INGREDIENTS

FOR THE FILLING

Half kilogramme of roasted meat( or chicken)
1 can of green peas(drain away the water)
2 big onions
3 tbsp of char siew sauce (ask for the sauce when you buy the roasted meat)
2 tbsp of  cooking oil
3 tbsp of cornstarch + water

1. Cut roasted meat into small cubes.
2. Chop up onions into tiny pieces.
3. Heat up 2 tbsp of oil in a wok. Fry till fragrance.
4. Add in roasted meat , fry the meat then add in green peas. Add in the char siew sauce.  Add in a little bit
    of water if it is too dry.Let it simmer for 5 minutes.
5. Add in cornstarch solution, stir and it will  be sticky and gooey, this is what we want. If it is too watery
    then it is difficult to handle when wrapping.
6. Dish out and let it cool before using.

I love green peas

 gooey and sticky filling
 let it cool down first before using

FOR THE DOUGH

DOUGH A (water dough)

200 gm all purpose flour
25  gm icing sugar
60 gm butter
120 ml water

DOUGH B (oil dough)

160 gm flour
100 gm shortening
(since i don't have shortening i used butter)

Method

1. Mix well flour and butter of dough A,( i used a fork to do this) then add in sugar and water. Knead into
  2. Mix ingredients for dough B and knead to form dough B.
3. Put dough into plastic bag and let the dough rest for 30 minutes.

4. Divide dough A into 20 equal pieces.  Do the same for dough B.

5. Wrap dough B into dough A. Flatten and roll into a long oval shape.

6. Roll up all the dough like a Swiss roll.

7. Flatten the dough one more time and roll like Swiss roll again.

8. Rest all the rolls vertically in a container, put in the fridge for 30 minutes.

9. After 30 minutes take out the rolls and flatten them to form a disc.

10. Put a tablespoon of filling and wrap it.

11. Brush buns with egg wash.

12. Bake for 20 minutes, take out and brush with egg wash one more time.

13. Bake for another 15 minutes until golden brown.

14. Cool on wire rack.

Steps by steps of doing the bun

                                                                                    relax  this in the fridge for 30 minutes

                               

this oven has been very faithful to me since 1986.. still doing good

                                                        can you see the flaky pastry.. love it

                                                      make a cup of coffee and enjoy.....