MADAM LIAN'S FLAKY XIU PAO [BAKED MEAT BUNS]

I must thank Madam Lian for sharing this flaky siu pao recipe in Yum Yum Magazine No. 86.  I like these kind of baked paos but it was ages ago when I last made these.  Recently I saw this recipe in the magazine which looks simple and delicious.  Here is my attempt and must say that I'm very happy with the result.  It's a keeper.

 

Verdict - These baked paos are very flaky and soft immediately out of the oven.  It's very aromatic and the filling is very tasty.  Not too sweet and is good. 
The paos will hardened slightly when cooled down but is still flaky.  If preferred, warm them in oven before serving, the paos are as good as freshly baked.  The dough skin is easy to mix, soft and smooth for easy pleating. 

I made some paos round in shape.  Looks good and has circular flaky layers

 

Recipe Source - Yum Yum Magazine No. 86 [slightly modified]

Ingredients

[makes 20 pieces]

Pao Fillings

200 gm minced meat with some fats

100 gm prawn meat - diced

100 gm char siu - chopped

4 black mushrooms - soaked and diced

50-80 gm green peas [I used canned green peas]

1 tbsp oil

10 shallots - chopped

Seasoning

2-3 tbsp sugar
2 tbsp oyster sauce

1 tbsp light soy sauce
1 tsp dark soy sauce [optional]

1 tsp pepper

1/2 tsp salt

Preparing the Pao Filling

1. Heat oil, saute shallots until aromatic.  Add in the minced meat, stir fry to mix well and until the meat turns pale.
2. Add in the prawns, char siu, mushrooms and stir fry to mix well.
3. Add in all the seasoning and a little water.  Stir fry to combine.  
4. Fry until gravy is thickened.  Add in the green peas. 
5. Stir to mix well and dish up.
6. Leave to cool in the fridge for 2 hours for easy wrapping.  This can be prepared one day earlier.

Ingredients for Skin Dough

Oil Dough

200 gm plain flour - sifted

125 gm shortening

• Put all ingredients in a mixing bowl.  Mix into a dough until it comes out clean from the sides of the bowl.
• Divide into 20 portions of about 15-20 gm each.  Roll into a ball.

Water Dough

250 gm plain flour - sifted

1 1/2 tbsp castor sugar

75 gm shortening

125 ml ice cold water

• Put all ingredients in a mixing bowl.  Add in the water and mix to conbine into a soft dough.  
• Divide into 20 portions of about 20 gm each.  Roll into a ball.

Glazing

1 egg - beaten

some toasted seeds

1. Wrap 1 portion of oil dough with 1 portion of water dough [oil dough inside and water dough outside].  Round up into a ball.  Finish doing with the remaining portions.
2. Flatten and roll 1 portion of the dough into a slender rectangular shape, then roll up like Swiss roll.  Finish doing with the remaining portions.
3. Flatten again the roll and roll into a slender rectangular shape, then roll up like Swiss roll.  Repeat the same for the rest of the dough.
4. Flatten 1 portion of the dough, roll into a circular shape.  Scoop 1 tablespoon filling to wrap and gather up the edges and seal into a pleated pao shape.
5. Brush with egg glaze and sprinkle some sesame seeds.
6. Place on a baking tray lined with parchment paper.
7. Bake in a preheated oven at 180 degrees C [middle shelf] for 30 minutes or till golden brown.
8. Remove and leave to cool on wire rack.  Serve warm tastes better.

Preparing the Skin Dough

 

 

 

 

 

 

 

 

 

Shaping the pao

 

 

 

Baking the flaky paos

 

I'm submitting this post to Cook Your Books Event #15 hosted by

 Joyce of Kitchen Flavours

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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