Thursday, July 17, 2014

Baked Flaky BBQ Pork Buns / Siew Bao (烧包)

Seremban  Siew Bao (.烧包)
Seremban Siew Bao (.烧包)
Seremban Siew Bao (.烧包)

Recipe Source :  My Kitchen Snippets with slight changes

Ingredients:  (Makes 21 buns)

Water Dough:
240g plain flour
60g icing sugar
60g cooking oil
90g water

Oil Dough:
240g plain flour
120g butter, cut into cubes

egg wash (1 egg, beaten)
white sesame seeds

  • Water Dough:  Put flour and cooking oil into a food processor and Pulse until the mixture resembles breadcrumbs.  Add enough water to form a soft dough and lifts away from the food processor.  Remove and wrap the dough in cling wrap.  Set aside to rest for 30 minutes.
  • Oil Dough:  Put flour and butter into the food processor and Pulse to form a dough. Wrap with cling wrap.  Set aside for 30 minutes.
  • Divide both dough into 21 equal portions.  
  • Flatten the water dough and wrap oil dough in it.  Shape into a ball.  Using a rolling pin, flatten it and roll into an oblong shape. Then roll it up swiss roll style.  Turn 90 degrees and using the rolling pin, roll it out again into an oblong shape.  Then roll it up swiss roll style.  Repeat for the rest of the dough.
  • Flatten the rolled dough with your palm and using a rolling pin, roll out into a round disc. Place filing in the centre and pleat to seal the bun.  Place on a tray lined with baking paper. Repeat for the rest of the dough.
  • Brush buns with egg wash and sprinkle sesame seeds on top of the buns.  
  • Bake in a preheated oven of 180 deg C for 30 minutes.  

Char Siew

Ingredients for Fillings:

300g BBQ pork (Char Siew) - cut into small cubes
3 shallots, diced
1 tbsp dark soy sauce
1/2 cup water
1 tbsp cooking oil
1 tsp sesame oil

2 tsp cornflour + 2 tbsp water

  • Heat about 1 tbsp oil, stir fry shallots until fragrant.  Add in BBQ pork and the rest of the ingredients, except thickening.  Fry for about 2 - 3 minutes.  Add in sesame oil.
  • Pour in cornflour mixture, stir to combine and until the gravy has thickened.  Dish out and let it cool.  (or refrigerate it overnight)


  1. Siew bao!!!! My favourites!! I have tried making siew bao once and though there's a lot of work especially making the dough but who 8s complaini g when it is delicious. Of course I love to try out your recipe. You done yours so well with those flaky layers.... must be delicious.

    1. Good morning Mel. Thanks for the compliments. This is a good recipe, flaky and crispy too. I just need more practice on the pleating.

    2. I already think your pleating is good enough. My previous siew bao some of it open mouth.

  2. looks very flaky and delicious looking filling! i love eating siew pau a lot, it's really one of my favourites snacks. You hv done it very well, veronica.

  3. Veronica, your siew bao is really flaky! Hmm...I feel like trying but the pastry part looks daunting to me :)

    1. Actually the pastry is not difficult to handle. Unlike here in the cold weather, the oil dough is a bit dry as the butter doesn't melt easily. And to combine the two dough was a bit challenging. I believe this won't be a problem in the hot weather.

  4. These are a must order at yum cha for me. Even better is that hubby doesn't really like them so more for me! :D Thanks for the recipe. The pastry looks nice and flaky!

  5. Wow, looks much better than those from dim sum shop. Maybe mixing the dough is no problem here in this super heat BUT sitting in the kitchen and pleating the pau and sweating all over is certainly very challenging :))

  6. Howdy Veronica, oh boy oh boy, your sew bao looks simply amazing. I am drooling here.
    Hope you're going to have a fabulous weekend.
    Blessings, Kristy

  7. you know what? you just made me stand up, strut to the kitchen to look for things to eat! i'm so hungry looking at your siew bao!

  8. Hi this looks really flaky. My first attempt today..Although it turn out ok...I did faced a few problems.
    1. Difficult to roll as the water dough keep tearing.
    2. Difficult to seal the bun.
    The water dough was extremely soft and oil dough was crumbly. Is this the right texture? If not, how do I improve it? Regards, Elaine

    1. I know that weather do play a role in the texture of the dough. I find it extremely difficult to combine the two doughs during winter as the oil dough was very crumbly. I had to hold the dough in between my palms to 'warm' it. Where do you live? Make sure you don't roll the water dough too thin. Good luck!

  9. Hi Veronica. I tried this recently. The pastry was very nice and flaky. However, I do have a problem. I find it difficult to pleat cos the dough was on the dry side and crumbly too. Your pleating is super awesome. Is there anything we can do to help with the wrapping/pleating cos I want to do this again. Thanks. Chloe

    1. Hi Chloe, sorry for the late reply. If your dough is dry, maybe add a little more water. It also depends on the weather... let me know how yours turn out again, ok? Thanks for your compliment.

  10. Hi Veronica. Thanks for coming back. I will update u as soon as I get a chance to do again. Chloe


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