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Archive for the ‘Baked Pastry ‘Mui Choy Kau Yoke Siew Pao’ 梅菜扣肉燒包’ Category

Classic Seremban ‘siew pao’ uses BBQ pork or chicken, green peas and onion as fillings, but this time I used ‘mui choy kau yoke‘ (braised pork belly with preserved vegetables) instead as I had some leftovers in my fridge. I just cut the meat into smaller pieces and thicken the sauce to the gluey stage (to prevent the sauce from oozing out during baking). The result was very good. The pleating part was challenging but fun. I had some pao’s sealed up pretty good but some opened up on the top. The taste of the ‘mui choy kau yoke‘ matches very well with the flaky layered pastry.

Fresh from the oven-- 'Mui Choy Kau Yoke Siew Pao'

Fresh from the oven-- 'Mui Choy Kau Yoke Siew Pao'

‘Mui Choy Kau Yoke Siew Pao’ Recipe (makes 18 pieces)

Ingredients:

for filling:
‘mui choy kau yoke— cut meat into smaller pieces and use cornstarch water to thicken the sauce to a gluey stage. Let cool before use.

Water dough (recipe from Jo’s Deli & Bakery):
1 1/2 cup all purpose flour
4 tbsp oil
2 1/2 tbsp sugar
1 tsp honey or maple syrup
120 ml water (slightly more than 1/2 cup)

Oil dough (recipe from Jo’s Deli & Bakery):
3/4 cup all purpose flour
7 tbsp cold shortening– cold shortening makes the dough less sticky

Method:

  1. Prepare water dough: Rub oil with flour until crumbly. Dissolve sugar and honey/syrup in water then add to the flour mixture. Knead the dough until smooth. Cover with plastic wrap and rest for 30 minutes. Divide and shape into 18 small balls. Flatten each ball with palm then roll out to a 2-inch circle.
  2. Prepare oil dough: Rub shortening into flour and slowly form a soft dough. If the dough gets too sticky to handle, chill in the fridge for a few minutes. Divide into 18 pieces and roll into small balls.
  3. Take 1 piece of oil dough to wrap inside 1 piece of water dough and seal well. Be sure to wrap tightly and eliminate any air pocket. Flatten the dough with your palm then roll it out into a long oval thin dough using a rolling pin. Roll the dough up like a Swiss roll.
  4. Turn the dough 90°, flatten it and roll it out thin. Then roll it up like a Swiss roll. Repeat step 3-4 with the remaining water dough and oil dough.
  5. Take 1 piece of pastry dough, pinch the long ends together then flatten it so the dough is roughly round shape. Roll the dough out to a thin 5-inch circle. Scoop in 2 tbsp of filling. Pinch and seal tightly (be sure no air pocket inside, and seal really tight otherwise the filling will leak out during baking).
  6. Brush egg wash on top of the pastries. Bake in preheated 390°F oven for 25-30 minutes until nicely brown on the surface. Apply egg wash half way through baking. Cool on the rack.


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