叉烧酥 - Char Siu Sou

 

Serves 2-4

Ingredients

For the filling:
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1/4 teaspoon dark soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
1 teaspoon caster sugar
30 ml water (approx 2 TB)
1 teaspoon cornstarch
1 tablespoon peanut oil or canola oil (etc.)
1 shallot, sliced
85 g barbecued pork, diced (char siew , 3 oz)
.

For the pastery:
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90 g all-purpose flour (approx 3/4 cup)
1/2 teaspoon baking powder
1 tablespoon custard powder
25 g icing sugar (approx 3 tablespoon)
45 g butter, cubed (approx 3 tablespoon)
1 egg, lightly beaten
.

For the egg wash:
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1 egg
1 teaspoon water
1 pinch salt
seasame seeds

Directions

1. Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
2. Heat oil in a pan, once hot, fry shallot till fragrant.
3. Slowly pour in the sauce mixture and cook until sauce thickens.
4. Add diced char siew to the sauce, stir to coat well and set aside.
5. Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
6. Cut in the butter until mixture resembles coarse breadcrumbs.
7. Stir egg into the flour mixture to make a pliable dough.
8. Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
9. Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
10. Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
11. Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
12. Brush the pastries with egg wash (lightly beat egg, water and salt together) and top with seasame seeds.
13. Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
14. Serve while they are still hot or warm.

http://digitalgourmet.blogspot.sg/2009/04/char-siu-sou.html