Tuesday, September 13, 2011

【芙蓉烧包】Seremban Baked Pau



芙蓉(Seremban)是马来西亚森美兰州(Negeri Sembilan)的首府,这个烧包是一开始在芙蓉开始生产的,比较有名的是拉杭区的奇美烧包。后来渐渐地全马来西亚各地都买得到这个烧包了。

我从前出远门的时候喜欢买一盒烧包,摆在车子里,是个很方便好吃的小点。

一直很想自己在家做一次这个烧包,趁这个长周末,就做一次吧!

Seremban is the capital of the state of Negeri Sembilan in Malaysia, this Baked Pau was initially made famous in an area name Rahang in Seremban, and eventually became the favorite pastry/snacks  for all Malaysian.

I used to buy a box of this famous pastry whenever I have to travel long distance, it’s a very convenient snack and does not require heating. I have been wanting to make this pastry once at home since I can't get this anywhere in the States... So I did!


馅料:

300 克 猪腿肉或鸡肉 (切丁/或剁碎)

10 朵 香菇 (泡开切丁)

1 粒 洋葱 (切碎)

1 大勺 蒜蓉

1/2 杯 青豆

2 大勺 叉烧酱

1 大勺 酱油/生抽

1/2 小勺 黑酱油

一点 胡椒粉

1 大勺 芡粉 加到半杯水里混匀


水油皮:

250 克 面粉 (All Purpose Flour)

90 克 无水奶油 (Ghee/Clarified Butter)

2 大勺/25 克 糖

1/2 小勺/3 克 盐

5 大勺/75 克 水 

 

油皮:

150 克 面粉

65 克 无水奶油/酥油 (Ghee/Clarified Butter)


其他:

1 只 蛋 (打散刷表皮用)

1 大勺 芝麻 (装饰用)


Ingredients:(Yield 10-12)

Filling:
300 g Chicken or pork (minced or cut into small fine pieces.)
10 medium size mushroom Soaked and cut into small pieces
1 Medium size onion (Chopped)
1 tbsp of garlic
1/2 Cup frozen/fresh peas
2 tbsp Char Siu (Chinese BBQ) Sauce
1 tbsp Light Soy Sauce
1/2 tsp Dark/Sweet Soy Sauce
A pinch of pepper powder
1 tbsp corn starch mixed with 1/2 cup of water

Water Dough:
250 gm All Purpose Flour (You could use bread flour too, will be easier to work on)
90 gm Ghee/Clarified Butter or shortening
2 tbsp/25 g Sugar
1/2 tsp /3 g Salt
5 tbsp/75 ml water

Oil Dough:
150 gm All Purpose Flour
60 gm Ghee/Clarified Butter or shortening

Others:
1 egg (lightly beaten)
1 tbsp sesame (For garnishing)



1. 先把材料该切丁的切丁,该切碎的切碎。锅里下两大勺油,先把蒜炒香,再把洋葱加入炒软后加入香菇炒香。

2。 加入肉丁炒散,加入黑酱油、叉烧酱、酱油和胡椒粉翻匀,加点水焖煮一下。炒至肉变色后加入青豆翻匀,勾芡炒匀。把馅料盛起,冷藏3-4个小时。

1. Heat 2 tbsp of oil in a frying pan, add minced garlic and onion until fragrant, add the mushroom pieces and cook for 2-3 minutes. 

2. Add the meat and cook for 4-5 minutes, season with dark, light soy sauce, BBQ Sauce and pepper powder, add some water to cook until the meat is cooked, add peas and mix cornstarch with 1/2 cup of water, add the mixture to the meat and give it a quick stir to form a thick gravy. Chill the fillings in the fridge for 3-4 hours.

3. 开始准备水油皮,把所有材料揉成一个面团,放一边饧面至少30分钟。

4. 油面则只需要在做酥皮之前把无水奶油和面粉稍微混合就好了,不要揉它,揉太厉害了会变得很粘。

5. 半小时后,把水油面和油面分成12等份,搓圆。

6. 把水油面擀开,包入油面,放一边饧面15分钟。

3. Knead  all the ingredients under the water dough to form a soft dough. Cover it in a bowl and let it rest for 30 minutes.

4. As oil dough does not require resting, knead together all the ingredients to form a soft dough only before assembling process. DO NOT over knead the oil dough, it will become very sticky.

5. After 30 minutes, divide the water dough and oil dough into 12 equal portions,35 g for water dough,18 
g for oil dough.

6. Roll out a piece of water dough into a flat circle, place a piece of oil dough in the middle and wrap it up. Put it aside and rest for 15 minutes. Repeat this for all the portions.

7. 再擀开,卷起,把卷起的面皮又饧面15分钟后把卷起的面皮打横擀开2-3寸,然后打直擀长,再卷起。

8. 这个时候可以直接把两端对折,形成一个拱形,收口捏紧成球状。摆一边再饧15分钟。

注:等所有的水油面和油面都包好,差不多第一个包好的酥皮已经饧有十分钟的样子了。再稍微等等,就可以开始把第一只酥皮进行下一个步,每个步骤重复这样循环。这样就比较节省时间。

9. 擀开酥皮包入馅料,包法跟一般做包子一样。

7. Gently press the dough down to flatten lightly, use a rolling pin to roll out the dough into a rectangular shape, roll it up and let it rest again for 15 minutes, repeat the same steps for all the doughs.

8. Turn the rolls 90 degrees, and flatten the dough the same way as before. This time, roll it up again like a Swiss roll, and fold the edges down to form an arch like shape pressed it together to form a ball, as shown in the picture. 

9. Let it sit for 15 minutes before assembling.

Note:Though I mentioned about letting the dough rest for 15 minutes after every step, it does not literally means to take 15 minutes break after every process. As you work through the dough, it takes about 1-2 minutes to flatten and roll each dough. By the time you work on the last dough, it should be about 10-15 minutes rest for the first one already, thus you could now work the next step on the first dough right away.

10. 等所有的包子都包好的时候,预热烤箱至 375 F (190 C)。

11. 打散一只鸡蛋,刷到包子表面,撒上一些芝麻装饰。把包子入烤箱烤 28-30分钟至表皮呈金黄色即可。

注: 包馅料的时候要注意不要让馅汁沾到面皮,不然烤的时候会很容易开口。

10. Flattened one of the dough and place 1-1 1/2 tbsp of filling in the middle of the dough, gather the outer edges of the dough circle, pleat and pinch to seal as you circle the dough into a bun.

11. Repeat the same process for all doughs, preheat oven to 375 F (190 C). 

12. Brush a thin layer of egg wash on the surface of the buns, sprinkle some sesame for garnishing and bake the buns for 28-30 minutes or until golden brown.

Note:Try avoiding gravy of the filling to come in contact with the edge of dough during wrapping process, this may cause breakage during baking, which may give you not so good looking buns.

香酥好吃的芙蓉小吃烧包!Yummy flaky Seremban Baked Pau.



中文版,For Chinese,Click --》 芙蓉烧包

9 comments:

  1. yummy... I want to have some too..

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  2. Oh yes... its yummy... I brought it to the gathering and it vanished in no time!!

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  3. Craving for seremban shao pau & cant find a delicious one over here. Finally saw your post. It's very detail & wish to try it soon!

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  4. VC...welcome to my blog!! Oh yes.. this is a very delicious recipe...

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  5. Going to try it this weekend, excited & worry as I have no experience at all in pastry.. Want to ask you some questions:
    If I can't find ghee/clarified butter, can I use normal unsalted butter? What's the differences?
    Can I cook the filling tonight & do the dough tomorrow morning? Or is better on same day..
    Can I use flax seed to replace sesame because I have a lot left over flaxseed..

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  6. VC,no you cannot use unsalted butter, because it has water content... and the layer of your pastry will not be clear.. you should be able to get ghee in most of the supermarket.

    you can make the filling one night before, it is better if it is chilled a little.. easier to wrap...

    I find sesame taste a lot better, of course you could replace it with flexseed, just not the same taste.. i guess...

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  7. I did it finally, thanks a lot! I would like to share the experiences. Do you mind I link the recipe part to your blog? because I'm trying your recipe :)

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    Replies
    1. VC... great!! How do you like it?? I do not mind if you share your post here at all!!!

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