shao bao 烧包i hardly make any savoury pastries at home, mainly because sweetness is a preferred taste…  but this i had wanted to make for a while… just lazy to fry the filling, make the dough, wrap etc etc… (^_-)

Recipe adapted from Jane’s Corner

Ingredients

Water dough
240g plain flour
45g corn oil/veg oil
1 tbsp fine sugar
108ml water

Oil dough
120g low protein flour
85g shortening

Fillings
3pcs boneless chicken tigh (cut into small pieces)
1 onion (diced)
1 cup mixed vegetables (peas and carrots)
1tbsp charsiew / oyster sauce
1tbsp hoisin sauce
1tsp sugar
1 tsp sesame oil
salt & pepper to taste

食材

油皮
面粉240克
菜油45克
细砂糖1大匙
水108毫升

油心
低筋面粉120克
白油85克

馅料
鸡腿肉3只,去骨(切丁)
大葱1 粒(切丁)
青豆和红萝卜 1杯
叉烧酱/蚝油 1大匙
海鲜酱 1大匙
麻油和糖 各1小匙
盐、胡椒粉适量

Directions/做法

shao bao– To prepare fillings, heat oil in pan, sauté onion for 2 mins. Add in chicken and stir fry till brown
事先准备馅料 ~ 热锅冷油,将葱粒炒香两分钟。加入鸡肉丁拌炒

– Add in some chicken stock or water, cook for another 2 mins.  Add in mix veggie and seasoning, stir well. Simmer until gravy is slightly dry up
加入适量上汤或水,煮两分钟。加入蔬菜和调味料,拌匀。焖煮至汤汁稍微收干

– Thicken it with 1tbsp of flour. Mix well
最后用粟粉水勾芡,拌匀

– Transfer to plate and allow to cool. Set aside for later use
取出待凉,备用

– To prepare oil and water dough, separately using the same method bring together all ingredients for each dough, mix well and knead to form soft dough
Cover and let them rest for 30 minutes. Then divide and shape each dough into 20 equal portions (water dough 21g, oil dough 10-11g)
准备油皮和油心 ~ 油皮:将全部材料搓揉至光滑,休面30分钟。油心:将面粉级白油拌匀。(不要拌太久,不然会很黏)。将油皮和油心分割成20等份。(油皮约21克, 油心10-11克)

– Wrap water dough around oil dough. Roll it out into rectangle, then roll up from the short end, repeat this step again. shape into a ball and rest dough for 10 mins
取一份油皮包入一份油心。杆长,卷起,重复再做一次。两端折进成圆球状。休面10分钟

– Roll it out into a circle and wrap with the filling. Pleat and pinch to seal. Egg wash with egg yolk and sprinkle with some sesame seeds on the top of shao bao before baking in preheated oven to 200C and bake for 20 minutes till golden brown
将面团擀成圆形,包入馅料,做成包子形,封口捏紧。扫上蛋黄液、撒上芝麻然后送入烤箱,炉温200℃、烤约20分钟至金黄色,即完成

Personal notes/温馨小贴士:

shao bao– i halved the recipe and made 10 buns
我做了半份食谱,做了10个烧包

– with the remaining egg yolk, i added half tsp of bamboo charcoal powder and wrote the “烧” character with a toothpick
剩余的蛋黄液,我筛入半小匙竹炭粉,用竹签写上了 “烧” 字

烧包

my house is smelling soooo good… i’d eat everything if i haven’t promised my guests these when they visit later… (C_C)… this one’s a keeper for sure

shao bao 烧包

 

Pollution index: 152 (moderately polluted)

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(12) Comments

  • joceline (October 9, 2013)

    I never do it before. Book mark first. Ha Ha Ha!

    Like it ~

  • May Law (October 9, 2013)

    你家的烧包很特别, 还有个烧字呢!
    显示了这个才是真正的烧包了, 嘻嘻!

  • Tracy (October 9, 2013)

    哎哟,特别的包子,
    你住的那么远,不然我们可以交换吃。

  • kitchen flavours (October 9, 2013)

    Hi Victoria,
    This would be perfect for tea and breakfast! And for that snack in between! haha! Looks wonderful!

  • Qi Qi in the house (October 9, 2013)

    做得真用心,喜欢呢!

  • Mel (October 10, 2013)

    Hi Victoria
    I think I have found a gem….. I mean your blog is a gem. You have wonderful recipes here. Would love to try out some of your recipe soon.

  • Adeline (October 10, 2013)

    Love how you always add a personal touch to your bakes 🙂

  • jeannietay (October 10, 2013)

    I love this bun too but like you am too lazy to prepare this…which is a good thing, otherwise I would be eating too much!

  • Kate (@KatefromScratch) (October 11, 2013)

    Such a beautiful treat – I just love the elegance of it. Very impressive.

  • Fion Chong (轩宏媽媽) (October 11, 2013)

    Victoria, I never try to make 烧包,you make me wanna try it,tks for the recipe sharing
    and tks for you visit too,glad to meet you^^

  • Lim Chin Yan (September 16, 2014)

    Hi Victoria, may I know if I can substitute shortening with oil?
    Thanks!

    • Victoria Bakes (September 16, 2014)

      hello Chin Yan, yes you can, though my suggestion to you is to use butter if lard is a no no to you. you will not have a very nice crisp or 酥 effect using normal cooking oil. i hv made chinese pastries using lard, butter, pastry margarine and oil and can only say the one with lard comes out with best aroma and texture. hope this helps

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