Pumpkin Bao with Char Siew filling

I realize that I have not been making baos for awhile now. And since making bao is much much easier as compared to bread baking, I will usually opt for steaming up some baos instead during busy days. This time I decided to make the bao a flavored one, which is pumpkin! Such an obvious choice since I love root vegetables! And just so happened I bought some char siew from the market, so char siew pumpkin bao it is!

I adapted the pumpkin bao dough recipe from Carol's masakbook on "面点新手必用的第一本书 " which was pretty easy to handle. Here is the recipe:

Char Siew Filling:

300g Char siew pork, chopped finely (store bought)
6 shallots*, sliced thinly and fried till golden brown
Seasonings:
120ml water
1.5 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
2.5 tbsp sugar
1 tbsp tapioca flour
1 tbsp corn flour
1 tsp plain flour

• In a large mixing bowl, add all the seasoning ingredients together and mix well.
• In the saucepan with medium low heat, add the seasoning mixture and masak till it thickens.
• Add the chopped char siew pork and fried shallots and stir till well combined.
• Off the fire and dish up to cool till ready to use. This can be made ahead of time and kept in the fridge for 24 to 48 hrs. 

Starter dough: 

120g plain flour

1/4 tsp instant active yeast

80ml water

pinch of salt

• Mix everything together to a soft pliable dough. Cover and let rest in a greased bowl to proof for 1hr so it doubles in size.

 Main Dough:
180g pumpkin (peeled, steamed and mashed)
100g starter dough
300g cake flour/ Top flour / HK flour
1/2 tsp instant active yeast
20g milk powder
20g caster sugar
20g olive oil
1/8 tsp salt
10-20ml water can be added is dough is too try. Or 10-20g cake flour can be added if dough is too wet

• Knead everything together in a mixer till not sticky and everything comes together into a smooth pliable dough.
• Let dough rest in greased bowl covered for another 45mins to 1 hr until double in size.
• In the meantime, prepare steamer and some cut out grease paper.
• Punch out the air and divide the dough into 45g portions, roll round and let sit for 10 mins covered before wrapping.
• Take a portion and roll flat into a round disk, place about 1 heaping teaspoon of char siew filling in the center and then seal up the dough by pleating along side. 
• Place the wrapped bao on a grease paper and let it proof for another 15-20 mins before steaming. Repeat this till all the dough portions are used.
• While the steamer is boiling at medium low, place the baos in and steam at medium fire for 10-12 minutes. make sure your steamer cover is wrapped with kitchen towel to prevent the water from dripping on the baos.
• Once done, off fire and let seat for 5 minutes. Then slowly lift cover and open a small gap to cool for another 10 minutes before removing the cover completely.

 

The bao skin is fluffy soft and with the pairing of char siew filling was awesome! My kids ate them happily and say it's better then store bought! ~happiness~ hahaha! The bao skin does have a faint pumpkin aroma to it! I love! :D

Do try this recipe if you like baos and pumpkin as much as I do. And feel free to change the filling to whatever you like, red bean, lotus paste or even black sesame, I think it'll be yummy too! ;)

Okay folks, thats all for today, will post another fruity cake soon, stay tune!

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Negeri Sembilan MFF : Seremban Siew Pau

Okay, I will keep this post short since I am pretty tight down by other stuff. Why bother if I'm so busy? Well, I meant to bake and put up this post earlier this week, but waited till this very last day of the month!! *sucks to be so busy* Nevertheless, here it is, my version of Seremban Siew Pau, in support of this month's MFF, featuring Negeri Sembilan.

This is the 2nd time I attempted this. Frankly speaking I can't really remember how it was back when I first did it, but at least I remember the taste was not bad, lol! Anyway, here is the new version of this Siew Pau:

Ingredients (makes 12 pau)

Ingredients for Char Siew filling:300g Char siew pork, chopped finely (store bought)
6 shallots*, sliced thinly and fried till golden brown
Seasonings:
120ml water
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
2.5 tbsp sugar
1 tbsp tapioca flour
1 tbsp corn flour
1 tsp plain flour

• In a large mixing bowl, add all the seasoning ingredients together and mix well.
• In the saucepan with medium low heat, add the seasoning mixture and masak till it thickens.
• Add the chopped char siew pork and fried shallots and stir till well combined.
• Off the fire and dish up to cool till ready to use. This can be made ahead of time and kept in the fridge for 24 to 48 hrs. 

For making the pastry skin: (recipe adapted from Carol's "The First Book of Noodles for Beginners)

(Water Dough)

95g plain flour

15g confectioner's sugar

20g vegetable oil (I used ghee)

50ml water

• In a large mixing bowl, add flour, confectioner's sugar, and ghee/oil then add the water to form a soft dough.
• Knead dough until it's not sticky and smooth, about 5-6 minutes.
• Let dough rest for 30 minutes and cover with plastic wrap.
• Divide the dough into 15g each.

(Oil Dough)

90g cake flour

30g vegetable oil

• Mix the shortening into the cake flour. It will feel crumbly at first, but continue to knead to form a dough that is pliable.
• Divide the dough into 10g each.

Assembly:

• Roll the water dough flat enough to encase the oil dough inside. Place oil dough inside water dough, cover and seal the edges.
• Then press and roll out the combined dough into long flat oval. Then start rolling in from one end to make the dough like a swiss roll. Cover let rest for 10 minutes.
• Then again repeat by taking a portion and roll it flat into a long rectangle and then roll it up from the short end into a swiss roll.
• Using your rolling pin, roll out the dough into a roll disc at least 10cm diameter.
• Place 1 heaping tablespoon of the filling in middle of the dough. Gathering the edges of the dough into top middle, pinching the edges together to seal up the top.
•  
• Preheat oven to 180°C.
• Brush the surface of each Siew Pau with egg wash and sprinkle some sesame seeds on top.
•   
• Bake in the oven for 20-23 minutes till golden brown. Remove from oven and let cool before serving.

I was very please with the siew pau. Although can't compare with the original Siew Pau in Seremban, but it was still tasty. ;) The filling was flavorful and the crust was crisp and flaky! As you can see, I might have over-filled the pau which causes the yummy char siew oozing out, waste! Lol!

Indeed packed full of yummy char siew~! Will reheat it in the oven (140C for 10 mins) next morning to have it for my breakfast with a cup of coffee. ;) 

I am happy to submit this post to this month's Malaysia Food Fest, Negeri Sembilan month hosted by Hody of masak 4 you & me.

Okay, all have a great weekend ahead! Happy baking NY goodies that is, lol!

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