Ingredients
| 1/4 |
tsp soy sauce |
| 1 |
tsp oyster sauce |
| 1/4 |
tsp sesame oil |
| 1 |
tsp caster sugar |
| 30 |
ml water |
| 1 |
tsp cornstarch |
| 1 |
tbsp canola oil |
| 1 |
tbsp shallot, sliced |
| 85 |
g barbecued pork, diced |
| 90 |
g flour |
| 1/2 |
tsp baking powder |
| 2 |
g custard powder |
| 25 |
g icing sugar |
| 45 |
g butter, cubed |
| 1 |
egg, lightly beaten |
Directions
- Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
- Heat oil in a pan, once hot, fry shallot till fragrant.
- Slowly pour in the sauce mixture and cook until sauce thickens.
- Add diced char siew to the sauce, stir to coat well.
- Prepare dough: Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
- Rub in the butter until mixture resembles coarse breadcrumbs.
- Stir egg into the flour mixture to make a pliable dough.
- Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
- Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
- Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
- Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
- Brush the pastries with egg wash (lightly beat egg, water and salt together).
- Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
- Serve while they are still hot or warm.
Categories
First Course, Asian
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