Monday, June 24, 2013

Curry Chicken Shao Bao 烧包

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I wanted to play with Chinese pastry. The first thing came out is Shao Bao. In order to support this month Little Thumbs Up event I used curry chicken as filling.

The Shao Bao pastry is easy to handle and yield flaky crispy layers. However it can't long till next day. Anyone knowing why? So it is best to consume on the same day. If you want to have freshly baked Shao Bao I would suggest to keep the unbaked Shao Bao in freezer. On the day of consumption just send the chilled Shao Bao into pre-heated oven. Start baking at lower temperature (I used 150C for 20 minutes) to 'defrost' then bake further with higher temperature (I used 180C) till cooked and golden brown. 

Reference from Jane’s Corner
Curry Chicken Shao Pau
Ingredients:
A) Filling
1 medium onion (diced)
200g cooked chicken breast (cut into cubes)
2 potatoes (about 200g; cooked and diced into small cubes)
1 tablespoon curry powder
Water
Sugar and salt to taste

~Heat oil in pan, sauté onion till fragrant. Add in chicken, potato and curry powder. Stir fry for about a minute. Add in water. Add sugar and salt. Stir well and simmer till moisture a bit dry up. Dish out and set aside to cool.
*Can prepare in advance and keep inside fridge.

B) Pastry
~ Water dough: about 20 x 20g each
240g all-purpose flour
1 tablespoon castor sugar
45g chicken fat (can replace with vegetable oil)
100ml water

~ Oil dough: about 20 x 9-10g each
120g low protein flour
60g chicken fat (can replace with shortening)

~Topping
One egg for egg wash
Some white sesame seeds

*Refer here for on how to prepare chicken fat.
*Do refer to Carol blog for pictures and video links on making Chinese pastry.

Methods:
~ Water dough
1. Mix the sifted flour and sugar together. Add in the oil and mix roughly. Pour all water at once and knead to form soft dough.
* I found that it is easier to get soft dough by adding all water at once.

2. Cover and leave to rest for 30 minutes.

~ Oil dough
Mix all ingredients together and knead to form dough.
* Do not over knead.

~ Shaping
1. Divide the water and oil dough into 20 portions (water dough 20g each and oil dough 9-10g each). Shape them into balls.

2. Wrap each oil dough with water dough and form a ball. Repeat the same for the rest.

3. Roll out the ball (start from the 1st ball from step 2) into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the next ball.

4. Back to the 1st roll, flatten into long oval shape (do flatten by apply pressure from the middle, up and down). Again roll up like swiss roll. Repeat the same for the rest.

 5. With the closing facing up, slightly press with finger in the middle to form ball. Flatten the ball into round. Wrap in the filling.


6. Apply egg wash and sprinkle sesame seeds on top. Bake in preheated oven 180C for 25-30 minutes or till golden brown.

I'm linking this post to this month event, Little Thumbs Up with the theme CURRY powder or paste, organised by Doreen from My Little Favourite DIY and Bake for Happy Kids, hosted by Miss B from Everybody Eats Well in Flanders 

 Photobucket

11 comments:

  1. wow yummy 烧包,还是新口味哦!我要一粒,嘻嘻!

    ReplyDelete
  2. 一颗颗的烧包,包裹得真漂亮!

    我也来帮衬一粒!O(∩_∩)O

    ReplyDelete
  3. wow! these look so neat and thanks for the new recipe!! i'll definitely bookmark this!
    victoria

    ReplyDelete
  4. Wow, looks wonderful! I would like to order some please! Perfect for breakfast and anytime of the day!

    ReplyDelete
  5. Hi, your baked buns looked yummy. I have one question, though, do you actually freeze the buns before baking? For steaming, I know we have to steam the buns first and then freeze. I've never baked buns, but am definitely looking forward to making these because I know it'll be a hit in my family :-)

    ReplyDelete
    Replies
    1. If you can't finish all just bake numbers of shao pao you need. Then, keep the unbaked shao pao in freezer. Happy baking!

      Delete
  6. Hi Vivian,

    I have not bake any shao bao before... Maybe I should suggest this theme for our future bake-along :)

    Thanks for your great tip on shao bao baking. I will sure freeze them and bake them on the day that I need to consume.

    Zoe

    ReplyDelete
  7. do you mean the pastry doesnt stay crispy for long? i made the seremban siew paus previously and found that the pastry doesnt turn totally soft the next day..see if you may want to try that recipe next time..but your idea of keeping it in the freezer is good too.

    ReplyDelete
    Replies
    1. Definitely will check out your siew pao recipe. Thanks!

      Delete
  8. Hi Vivian,

    Your curry siew pao look very delicious, I like the beautiful pleating, I could never do the pleating properly! I had the same experience as you when doing the siew pao with char siew fillings, somehow the fillings make the skin soggy and the buns turned soft and not as crispy the next day.

    ReplyDelete
  9. Viv,
    These yummy curry Shao Bao are so neatly pleated.
    I use to send my cool Shao Bao to oven to toast 1-2 minutes to have a warm and crispy one :D
    The keep in freezer is a good tips.
    Thanks for linking !
    mui

    ReplyDelete

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