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Tuesday, September 13, 2011

Seremban Baked Pau



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

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

Ingredients:(Yield 10-12)


Filling:
300 gms Chicken or Turkey (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 tsp Char Siu (Chinese BBQ) Sauce
1 tsp Light Soy Sauce
1/2 tsp Dark/Sweet Soy Sauce
A pinch of pepper powder
1 tsp corn starch


Water Dough:
250 gm All Purpose Flour (You could use bread flour too, will be easier to work on)
120 gm Ghee/Clarified Butter or shortening
2 tbsp Sugar
1/2 tsp Salt
4 1/2 tbsp water


Oil Dough:
90 gm All Purpose Flour
70 gm Ghee/Clarified Butter or shortening


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



Some of the ingredients...





In a cooking pan/wok, heat up 2 tbsp of oil, fry minced garlic and onion until fragrant, add mushroom pieces, stir well. 


Add Minced turkey, cook and break into small pieces, season with dark, light soy sauce, BBQ Sauce, pepper powder, when the minced turkey cooked, add peas and give it a quick stir. 


Mix corn starch with 3-4 tbsp of water, pour in to the minced meat and give it a quick stir to form a thick gravy. Chill the filling in the fridge for 3-4 hours.



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


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.


After 30 minutes, divide water dough and oil dough into 10-12 equal portion.


Note:The picture below shows the ghee/clarified butter that I used.




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 doughs.


Gently press the dough down to flatten lightly, use a rolling pin to roll out the dough into a rectangle shape, roll it up and let it rest again for 15 minutes, do the same process for all the dough.


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


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 a 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.





Now roll out the dough and place 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.


Repeat the same process for all dough, preheat oven to 390 F (200 C). Brush lightly beaten egg on the surface of buns, sprinkle some sesame for garnishing. 


Bake for 28-30 minutes or until golden brown.


Note:Try avoid gravy of the filling to come in contact with the edge of dough during wrapping process, this may cause breakage during baking.




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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