Char Siew Puff
Since the kitchen is not occupy and hunger to tried out the recipe that I have it.
It seem the internal skin (oil skin) is very dried after mixing.
Something is not right compare to tau sau pastry that I used to make.
Seem plain flour is not suitable and oil is not sufficient. I decided to change to Hong Kong Flour after checked some blog is using Hong Kong Flour and add more shortening.
I recalled my CC teacher, Mr. Richard told us that shortening will make the puff more crispy.
I re-do the internal skin (oil skin).
And I could not find the noodle flour, I change to bread flour that stated in the original recipe .I re-do the internal skin (oil skin).
Here my modifed recipe. Not so nice but acceptable to me.
PASTRY SKIN METHOD ( 10 pcs)
Inner Pastry:
150gm Hong Kong flour
150gm Crisco Shortening
50gm Butter (cold and hard)
Inner Pastry Method
(1) Slightly mix with mixer.
(2) Use low speed until form into pieces of crumbled.
(3) Transfer to working table and use hand slight knead / slight press to form a soft dough.
(4) Put it into fridge and let it rest for 40 minutes.
Outer pastry
100 gm Plain Flour
50gm Bread Flour
8 gm Custard powder
8 gm Milk powder
40 gm butter
25 gm eggs
60 ~ 80 gm water
Outer Pastry Method
(1) Slightly mix with mixer.
(2) Use low speed until form into pieces of crumbled.
(3) Transfer to working table and use hand slight knead / slight press to form a soft dough.
(4)Put it into fridge and let it rest for 20 minutes.
Tip: Use cold water to cool your hand before knead dough if you have warm hand.
ROLLING AND FOLDING PASTRY METHOD
(1) Roll the outer dough into a square about 1.5cm thick and place the inner dough on top. Fold up to enclose 4 corners.
(2) Roll out into a rectangle shape.
(3) Fold 1/3 of it on top towards the centre and another 1/3 to overlap and roll into rectangle shape about 10mm thick.
(4) Repeat 2X for this the folding. Lastly rolled into rectangle shape about 3~5mm thick. Control rolling pressure, cannot too much or not will not puff after bake.
(5) Put into then rest the dough for 20 minutes in refrigerator.
(6) Chill in the refrigerator for about 30 mins
It should with multi layers view from cross section.
Tip: Dough prepare one week in advance. For leftover dough, it can be frozen and kept up to 1 week.
CHAR SIEW FILLING
Filling Ingredients
100gm diced Char Siew (S$2 ~ $3)
20gm (mixed vegetable sweet corn, green peas and carrot (optional)
Char Siew Sauce Ingredients
1/2 ginger juice
1 tbsp minced shallots /onion
1 tbsp oil
20gm sugar
15gm light soy sauce
8gm oyster sauce
5gm Sesame oil
40gm water
Starch Ingredients
16gm Potato Starch/ Corn Flour
25- 30gm water / char siew sauce ( ask char siew seller to give some sauce)
Char Siew Filling Method
(1) Heat oil in wok. add minced shallots and onions. Stir fry till fragrant.
(2) Add remaining ingredients (light soy sauce, sugar, oyster sauce, water) and bring to boil.
(3) Add ginger juice.
(4) Slowly at low fire, add starch mixture and cook until mixture thicken.
(5) Add cooked mixed vegetable.
(5) Set aside the char siew filling and let it cool.
Method
(1) Roll out dough about 2-3mm thick, cut into 31/2" with a knife.
(2) Place a portion of the filling into the center and press the edges closed with a fork.
(3) Bush the top puff with egg mixture ( 1 Egg with 1 tbsp fresh milk) and put some sesame seed on top.
(4) Bake at 190C ~ 200C for 15 ~ 20 minutes or turn golden brown.
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