Curry Chicken Shao Bao 烧包

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