This morning I went to Hougang Ave 8 (Now named Hougang Village) to buy some pork rib for soup. When I saw the Pork Shoulder, it reminds me that it's had been a long time since I last made Char Siew Bao for my girls as it's their favourite bao 包。
Reached home, I saw a pumpkin lying on the floor. So, I decided to made the pumpkin bun with Char Siew filling.
This is the end result for my pumpkin bun, yummy!!
Ingredients for dough:
80g Sugar
360g Pumpkin Puree
1tbsp Yeast
600g Bread Flour
2tsp Double Acting Baking Powder
40gm Butter
50ml Milk (because my puree is dry)
Refer to
Pumpkin Sausage Bun for the basic pumpkin dough. As I find the skin a little too dry, so I added fresh milk to it. The result came out just right.
When, I came back from the market, I first
marinade the pork shoulder with Char Siew Sauce bought from the Supermarket. When I don't have the sauce, I'll use the mixture of oyster sauce and sugar to marinade the pork. They are equally good. I placed them in a bowl and cover with cling wrap then put the bowl into the fridge. Marinade for
4 hours or more.
4pm, I'm ready to do the bun now. Start with the dough. Here are the steps:
1. Combine Sugar, Puree (make sure it had cool down to room temperature, slightly higher is ok. Cannot be too hot because it will kill the yeast), Yeast and Milk
** To prepare the puree, steam the pumpkin and scoop out the flesh.
2. Combine Flour, Baking Powder and Butter
3. All mixed well.
4. Knead until smooth and no longer sticky. Let the dough proof until double size (approximately 1 hour).
5. Punch down the dough and divide it into approximately 44gm per portion. You can get around 26-27 portion)
6. Roll each dough round and use rolling pin to roll all of them flat first.
7. Wrap in the Char Siew that was prepared when I wait for the dough to proof. (1 big scoop)
8. After done, leave it to proof for another 45min before steam it. (Actually I didn't, because it's already soft after I done for all. I don't prepare the water for steaming too early too.. I only start to boil the water after I finish wrapped in all the buns. That gave the buns to rest for a while before steam)
9. Steam for about 8-10min in high heat.
Here are the picture, before steam:
Ops! why is that a few plain one? It's all because of my youngest girl, she likes it plain...
After 10 min, I'm all done :
Note: The above recipe used for making the plain bun (man tou 馒头) is also very good. If it's to eat plain, I'll prefer to add more sugar (says 120g) to make it sweeter :)
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This is how I made Char Siew filling for today:
While waiting for the dough to proof, I prepare my Char Siew in a very idiot proof method.
1. I
pan fry it on my frying pan rather than what I normally did, by using my oven to grill.
** the meat is softer while pan fry, because we add sauce to it to prevent burn.
2. Fry it till it almost burn, then add the sauce for marinade bit by bit. A Little burn make it smell and taste better.
3. Cut the meat into rather small cube (don't mince)
** Sorry, I don't have photo to show. Next time Ok?
4. Cut a few
big Onion (I use
3) into small cube as well.
5. Heat the wok, add some oil and fry the Onion. While the fragrance of the onion is out, add the pork that you already cut small.
6. Add more
oyster sauce and
sugar to taste.
7. Mix
Cornflour in half soup bowl of the
water and pour it on the char siew mix.
8. Stir well.
9. Let cold before wrap it into the dough.
