Saturday, July 5, 2014

Pumpkin Char Siew Bao




These were not well received by my kids as they looked golden yellow instead of white, not their expected traditional ones. The pumpkin used in this recipe gave that golden hue and would be spot on if used to serve during Chinese New Year for that auspicious touch which I am pretty sure the old folks at home will nod and approve.
I ended up with quite gigantic baos as it did not cross my mind that a little goes a long way because the dough expanded and risen more during the steaming process. So, go easy on the dough. I think my skill in sealing up the buns needs more practice too. Oh well, all for the fun of making them so who cares!

Here is the recipe used (adapted from Table for 2) :

For the dough :
60gm sugar
90gm pumpkin puree
1 tsp instant yeast
150gm Hong Kong/Pau flour
1 tsp baking powder
1 tbsp cooking oil 

For Char Siew Filling (adapted from Honey Bee Sweets) :

300g Char siew pork, chopped finely (market stall bought)
6 shallots*, sliced thinly and fried till golden brown
Seasonings:
120ml water
1 tbsp corn flour
2 tbsp char siew sauce (from the market stall, came with the char siew bought)


Method (for dough) :

  • Combine sugar, pumpkin puree and yeast.
  • Combine flour, baking powder and oil.
  • Add in pumpkin mixture to the flour mixture and mix to form a dough. Add more oil if too dry to combine.
  • Knead dough until it is smooth and no longer sticky.
  • Let dough proof in a warm place, covered till double in size.

Assembly :

1. Punch down dough after it has doubled. Knead it for 2 minutes and divide dough into 12 pieces ( I divided them to 7 pieces instead , that's why I ended up with gigantic ones :)...)
2. Remove char siew filling from the fridge.
3. With lightly floured hands, take one piece of dough and flatten it, making it thinner at the sides.
4. Place 1 tsp of filling onto flattened dough.
5. Wrap and seal bun. Place on grease paper (cut out in small squares).
6. Let buns proof (covered) for 45 minutes and steam on high heat for 12 minutes.

Method for the char siew filling :

- Mix corn flour with water.
- Place the water and char siew sauce into the wok.
- Once bubbling, add in char siew and fried shallots.
- Season to taste if required with sugar.
- Stir till sauce thickens.
- Leave to cool or if preparing in advance, keep in the fridge.





Waiting to go into the steamer




The steamed baos looking good and yummy


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