CHAR SIEW PORK PUFF






















Char Siew Puff has always been one of my to do list and today I finally got to feel the making Char Siew puff. Call it a real work to do with preparing the  Char Siew and then pastry whereby the process is always challenging yet it is truely rewarding with all effort being put into. The pastry is flaky and rich in buttery flavour. This will be one of an outstanding pastry when having events or gathering.. Yummy yummy.

CHAR SIEW PORK PUFF

 Ingredient for fillings
  • 400 g Minced pork belly 
  • 1 tbsp 5 spices powder
  • 3 tbsp sesame oil 
  • 4 shallot diced small
  • 2 tbsp cornstarch + 100ml water dissolved become solution.
  • 50 -70 g sesame seeds
Seasoning
  • 1-2 tbsp dark soy sauce
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 tsp chicken granules
Direction 
  • Heat up 3 tbsp sesame oil in a wok and saute shallots till lightly brown and fragrant.
  • Add in minced pork stir fry 
  • Add in seasoning stir fry till fragrant 
  • Add cornstarch solution combine well and sprinkle sesame seed.
  • Dish up an set aside to cool.

Ingredient A: Water dough (Outer skin)
  • 260 g wheat flour
  • 20 g castor sugar
  • 60 g butter
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 110-120 g  plain water
Direction 
  • Combine ingredient A till form dough, 
  • Roll into round ball shape at 25 g each . You may be able to get 15-16 balls.
  • Set aside for 30 minutes to rest in the fridge
Ingredient B: Oil dough (Inner skin)
  • 135 g wheat flour
  • 90 g butter
Direction 
  • Combine ingredient B till form a dough.
  • Roll into round ball shape at 15 g each. You may be able to get 15-16 balls
  • Set aside for 30 minutes to rest in the fridge.





For glazing and decoration :
  • 1 beaten eggs + 1 tbsp water some sesame seeds
Rolling the dough
  • Flatten water dough into a round shape by using a rolling pin 
  • Wrap oil dough into water dough and seal it tightly and shape into a round shape.
  • Rest for another 30 minutes.


  • 1st fold
  • Roll it out into long rectangle shape. Then roll up the dough like swiss roll
  • 2nd fold 
  • Turn in upright and using a rolling pin roll into a long rectangle shape for the second time and roll like a swiss rolls again.
  • Place it in  a closed container /zippers bag and chill in the fridge for another 30 minutes.






  • Using a rolling pin, flatten and roll out the dough flat round shape.
  • Sprinkle a little wheat flour should it be slightly damp. 
  • Add in fillings and pleat up the edges neatly and tightly.
  • Arrange in a baking tray and glaze egg wash all round the puff.
  • Repeat the same for the rest until finished.





For glazing and decoration :
1 beaten eggs. some sesame seeds

 Baking 
  • Pre- heat oven for 10 minutes, set to 160c temperature. 
  • Place the tray in the 2nd lowest level for 15-minutes.
  • After 15 minutes remove from oven, egg wash again all round the puff and sprinkle sesame seed on top.
  • Return back to ovcn, continue to bake another est 15 minutes or until evenly golden brown.
  • The baking timing goes back to your individual oven so you got to read your oven manual for this.


Place the baking tray into the oven

After 15 minutes remove from oven and spread 2nd layers of egg wash and sprinkle sesame seeds. Put back the tray continue to bake another est 20 minutes or evenly golden brown.

Its is turning golden brown and you may notice the puff puffing up too.


Tara ..sucessfully bake with beautiful golden brown