Siew Pau (烧包)

Siew Pau (烧包) is a famous snack originated from Seremban. The golden crispy pastry filled with sweet and juicy BBQ pork (叉烧) makes it one of the everyone's favorite food.
Of course, you can have your own made siew pau for your loved ones over here. But one thing to remind, this recipe produce a much softer and flakier pastry then the ordinary Siew Pau. This most probably due to the high content of shortening in both shortcrust and flaky pastry dough.  Wait no more, let's go...

Ingredients

Shortcrust Pastry Dough (水皮)

• 100 g of all-purpose flour   100 克普通/中筋麵粉
• 60g of shortening    60 克白油
• 60 ml of water    60 毫升水
• 1 teaspoon of custard sugar    1 茶匙砂糖
• 1/8 teaspoon of salt    1/8 茶匙盐

Flaky Pastry Dough (油皮)

• 80g of all-purpose flour    80 克普通/中筋面粉
• 50g of shortening    50 克白油

BBQ Pork Belly Filling (叉烧馅)

• 250g of BBQ pork belly (diced)    250 克叉烧(切叮)
• 1 onion (diced)    1 粒洋葱(切叮)
• 3 cloves of garlic (diced)    3 瓣蒜(切叮)
• 1/2 table spoon of oyster sauce    1/2 汤匙蚝油
• 1/2 table spoon of soy sauce    1/2 汤匙酱油
• 1/2 table spoon of dark soy sauce    1/2 汤匙黑酱油
• 1/2 table spoon of corn flour    1/2 汤匙玉米粉
• 1/2 table spoon of sugar    1/2 汤匙糖
• 1/2  table spoon of LKK Char Siu sauce    1/2 汤匙李锦记叉烧酱
• a pinch of black pepper    胡椒粉适量

Final Garnish

• 1 egg yolk + a touch of light soy sauce (stir well)    1 个蛋黄加少许酱油 (拌匀)
• sesame/grind nuts    芝麻/坚果碎

 Steps 

BBQ Pork Belly Filling

1. Mix and stir the seasoning (everything except the pork belly, onion and garlic) to well blended.    将所有调味料(除了肉、葱、蒜)混合均匀。
2. Heat up the pan with grease. Saute the onion and garlic. Follow by the pork belly and make some stirs . Pour in the seasoning and stir well.    烧热锅下油，爆香洋葱和蒜。下肉兜匀，加入调味料炒匀。

Shortcrust Pastry Dough (水皮)

1. Place the shortening, flour, sugar into a mixing bowl. Add the water little by little, and stop once you feel the dough a bit sticky. Knead into a fine dough by hand for about 8 minutes.     把白油、粉、糖放进碗里。逐次加水直到少许黏手即停。用手揉约8分钟直到面团光滑不沾手。
2. Roll the dough into a ball and rest about 40 minutes.    面团滚成球状然后休面40分钟。
3. Divide the dough into 9 portions. Roll them into balls and rest 10 minutes.    面团分成9等份， 揉成球状休面10分钟。

Flaky Pastry Dough (油皮)

1. Place all the ingredients into a mixing bowl and mix into a dough evenly by hand. Shorter kneading time is better in this step.     把所有材料放入碗里揉成一个均匀面团即可，不需揉太久。
2. Roll into a ball and rest the dough for 40 minutes.    滚成球状休面40分钟。
3. Divide the dough into 9 portions. Roll them into balls and rest 10 minutes.    面团分成9等份， 揉成球状休面10分钟。

Assemble

1. Roll out a shortcrust pastry ball and wrap a flaky pastry ball like in photo 10. Rest the dough 10 minutes.    杆扁一份水皮，接着置一份油皮在中央包住搓圆，如图10那样。休面10分钟。
2. Roll out the dough from previous step into oval shape. Roll up from 1 side to another side (in photo 11-13). Rest for 10 minutes.    把步骤2的面团杆成椭圆形，再从一边卷起到另一边 (图11-13)。休面10分钟。
3. Repeat step 2 (photo 15-16).    重复步骤2 (图15-16)。
4. Fold both ends to the middle (photo 17) and make it into a ball. Roll out the ball and wrap with some BBQ pork belly filling (photo 18-21).    面团两边尾端折去中间(如图17)，再揉成球状。压扁圆状，杆平后包起一份叉烧馅 (图18-21)。
5. Egg wash the flaky pastries twice (Let the first coat dried then follow by the second coat). Sprinkle the sesame/grind nuts on top. Bake at 170°C  for 30 minutes.    南瓜酥表面涂上两层蛋液  (第一层干后才涂第二层)。撒上芝麻/坚果碎，以170°C烘30分钟。