Siew Bao

烧包是我其中一样‘飞佛甩’食物，已很久没再弄了。近来有个念头想弄烧包，可是又懒得去买叉烧，所以一直拖到现在。上星期终于开金口请Baby O的嬷嬷代买10块钱的叉烧，现在可以开工咯。


一早先炒好叉烧馅料：用麻油爆香葱，蒜，姜，加入叉烧叮兜下，用叉烧附送的叉烧酱，黑酱油，酱油，盐，糖，酒，粟粉拌匀打芡起碟。待凉后进冰箱冷藏约2-3个小时可让馅料不太散或湿滴滴，等会要包入烧包皮较好操作。

至于烧包皮就有分水皮和油皮,两种不同质地的面团揉在一起再加上重复的层叠，烘出来的口感会较酥松。可惜王爷不太接受这口感，因为他吃惯外面卖的都较干硬，所以我家的他称为软！！呜呜....

通常我先搓水皮。把面粉，白油，盐，糖，水和成面团再休面约十分钟。然后拿另一份面粉加白油和成油面团，休面十分钟。之前和好的水皮面团揉成长形，再割成约同等份剂子搓圆。油皮面团一样揉成长形割成剂子。

拿一份水皮剂子压扁包入一份油皮剂子，(1)<杆成舌状，从一边卷至另一边成长条,再从一端往另一端卷去，像米田共状>。杆开再重复(1)。再次杆成圆形包入馅料，合口就行了。涂上蛋液，撒上芝麻烘约10-15分钟，再涂上蜜糖让烧包皮更上色，继续烘多10分钟就完成。

Siew Bao

1. Saute the onion, garlic, ginger with sesame oil, pour in the diced BBQ pork, and stir a while. 
2. Mix the BBQ pork sauce, dark soya sauce, light soya sauce, salt, sugar, corn flour, wine in a bowl
3. Pour in the 2 into 1 and stir until the sauce bubbling
4. Keep the 3 in the fridge
5. Dough A-Mix the flour, shortening, salt, sugar, and water into a dough and let it rest for 10 minutes
6. Dough B-Mix the flour and shortening into a dough and let it rest for 10 minutes
7. Roll the dough A into a long tube and cut into small pieces. Same do for the dough B
8. Roll a piece of dough A into a flat circle and put a piece of dough B in the middle. So the dough B will be covered by dough A
9. Roll the 8 into a tongue shape, roll it from one end to the other and turn into long tube
10. Again, roll the 9 from one end to the other and turn into spiral. Repeat step 9 & 10
11. Flatten the 10, take a spoon of BBQ pork filling and put in the middle and wrap it
12. Egg wash the 11 and sprinkle some sesame seed on top
13. Bake at 200 degree for about 10-15 minutes, then wash with some honey
14. Continue the baking for about 10 minutes

Photo gallery:

Steps to make Siew Bao Pt1
Steps to make Siew Bao Pt2
Steps to make Siew Bao Pt3 & Baby O the Chef