- Dough A:
- 120g all-purpose flour
- 60g shortening
- Dough B:
- 120g all-purpose flour, sifted
- 30g icing sugar
- 30g shortening
- 60ml water
Fillings (same as for char siew bao):
- A
- 250g char siew, diced
- ½ tbsp cooking oil
- 1 tsp sugar*
- 1 small onion, diced
- 1 tbsp oyster sauce*
- 1 tbsp soy sauce*
- 1 tsp. sesame oil
- 1-2 drops red food colouring (optional)
- B
- 150 ml water
- 1½ tbsp corn flour
- Salt to taste
- Eggwash:
- 1 egg yolk
- ½ tbsp milk
Methods:
- Fillings: Heat oil in pan, sauté onion for 1 to 2 minutes. Add in all other ingredients A, stir fry for 1 minutes.
- Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
- Transfer to plate and allow to cool. Divide filling into 16 portions if desired, set aside for later use.
- Dough: Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough.
- Cover and let them stand for 30 minutes. Then divide and shape each dough into 12 equal portion balls.
- Wrap dough B around dough A. Roll it out into 15 x 3 cm (approx.) rectangle with a rolling pin, then roll up from the short end, repeat this step again.
- Roll it out into 10 to 12cm diameter circle and place the filling at the center. Pleat and pinch to seal.
- Place bun on a 5 cm square parchment paper, pleat size up. Egg wash and sprinkle some sesame seeds on the top if desired.
- Preheat oven to 180 degree C and bake buns for 20 minutes till golden brown.
If you have difficulties in pleating them, you can make them into pillow shape. I brought those to a mahjong gathering and friends loved it!
