The filling for Siew Pao (Baked Flaky BBQ Pork Bun) is same as the filling for Steamed Char Siew Pao. The crust for Siew Pao is flaky crust made with lard. You may replace lard with pure ghee/clarified butter or shortening.

CHINESE VERSION: 酥皮烧包

char siew Siew Pao
 

Siew Pao/Shao Bao (Baked Flaky BBQ Pork Bun) | MyKitchen101en

Yields: 8

Ingredients:

Ingredients for char siew filling: (Yields: 200 g)

  • 2 1/2 tsps cooking oil
  • 1 pc shallot (chopped)
  • 1/2 tbsp plain flour
  • 55 g water
  • 15 g fine sugar
  • 1 1/4 tsps oyster sauce
  • 1/4 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 130 g homemade char siew (cut into small pieces)(Please refer: Making Char Siew with Non-Stick Pan)

Ingredients for water dough:

Ingredients for oil dough:

  • 90 g plain flour
  • 45 g lard

Other ingredients:

  • 30 g egg + 1 1/2 tsps fine sugar (for egg wash)
  • adequate white sesame seeds

Instructions:

For char siew filling:

1 Preheat cooking oil, cook shallot until fragrant. Add in plain flour, cook until fragrant. Combine water, sugar, oyster sauce, light soy sauce and dark soy sauce, add in, cook until thickened. Add in char siew, mix well. Transfer to heat resistant container, set aside until slightly cooled.

Siew Pao (Baked Flaky BBQ Pork Bun)
 

2 When slightly cooled, cover and keep refrigerated for later use. (Reminder: Chilled filling is easier to handle.)

Siew Pao (Baked Flaky BBQ Pork Bun)

3 Divide chilled char siew filling into 8 portions (each about 25 g).

Siew Pao (Baked Flaky BBQ Pork Bun)
 

For Siew Pao flaky crust dough:

1 For water dough: Sift together plain flour and icing sugar, add in salt, mix well. Add in lard, rub into flour mixture until well mixed. Add in cold water (cold water from fridge, about 4°C-6°C), mix into a dough (add in more flour if the dough is sticky). Knead the dough for 5 minutes until smooth . Wrap with cling wrap, set aside to rest for 20 minutes. (Reminder: You may replace lard with pure ghee/clarified butter or shortening.)

Siew Pao (Baked Flaky BBQ Pork Bun)

2 For oil dough: Sift plain flour, add in lard, mix into a dough. Cover the dough, keep refrigerated while waiting for the water dough to rest. (Reminder: If your oil dough is drier, add in more lard. You may replace lard with pure ghee/clarified butter or shortening.)

Siew Pao (Baked Flaky BBQ Pork Bun)

3 Divide water dough and oil dough into 8 portions. Flatten water dough, top with oil dough, wrap oil dough fully with water dough, shape into a ball.

Siew Pao (Baked Flaky BBQ Pork Bun)

4 Lightly coat dough with flour, roll out the dough in between cling wrap into oblong shape, then roll up. Roll out the rolled dough again, then roll it up again.

Siew Pao (Baked Flaky BBQ Pork Bun)

5 Cover the dough with cling wrap, set aside to rest for 20 minutes.

Siew Pao (Baked Flaky BBQ Pork Bun)

Making Siew Pao:

1 Flatten rested dough into slightly round shape, put in char siew filling, wrap fully with dough, pinch to seal the opening.

char siew Siew Pao

2 Arrange filled dough on a baking tray lined with non-stick baking paper. Brush the surface with egg wash and top with some white sesame seeds. (For egg wash: Add sugar to egg, beat lightly until sugar has dissolved, sieve through.)

char siew Siew Pao

3 Bake in the preheated oven at 200°C/390°F for 35 minutes. Set aside to cool before serving.

char siew Siew Pao

char siew Siew Pao

Siew Pao/Shao Bao (Baked Flaky BBQ Pork Bun)

The filling for Siew Pao (Baked Flaky BBQ Pork Bun) is same as the filling for Steamed Char Siew Pao. The crust for Siew Pao is flaky crust made with lard.
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Prep Time 1 hr 20 mins
Cook Time 35 mins
Total Time 1 hr 55 mins
Course Buns, Dessert
Cuisine Chinese, Southeast Asia
Servings 8 pieces
Calories 249 kcal

Ingredients
 
 

For char siew filling: (Yields: 200 g)

  • tsps cooking oil
  • 1 pc shallot chopped
  • ½ tbsp plain flour
  • 55 g water
  • 15 g fine sugar
  • tsps oyster sauce
  • ¼ tsp light soy sauce
  • ½ tsp dark soy sauce
  • 130 g homemade char siew cut into small pieces

For water dough:

  • 120 g plain flour
  • 35 g icing sugar
  • ½ tsp fine salt
  • 35 g lard
  • 50 g cold water about 4°C-6°C

For oil dough:

  • 90 g plain flour
  • 45 g lard

Other ingredients:

  • 30 g egg for egg wash
  • tsps fine sugar
  • adequate white sesame seeds

Instructions
 

For char siew filling:

  • Preheat cooking oil, cook shallot until fragrant. Add in plain flour, cook until fragrant. Combine water, sugar, oyster sauce, light soy sauce and dark soy sauce, add in, cook until thickened. Add in char siew, mix well. Transfer to heat resistant container, set aside until slightly cooled.
    Siew Pao (Baked Flaky BBQ Pork Bun)
  • When slightly cooled, cover and keep refrigerated for later use. (Reminder: Chilled filling is easier to handle.)
    Siew Pao (Baked Flaky BBQ Pork Bun)
  • Divide chilled char siew filling into 8 portions (each about 25 g).
    Siew Pao (Baked Flaky BBQ Pork Bun)

For Siew Pao flaky crust dough:

  • For water dough: Sift together plain flour and icing sugar, add in salt, mix well. Add in lard, rub into flour mixture until well mixed. Add in cold water (cold water from fridge, about 4°C-6°C), mix into a dough (add in more flour if the dough is sticky). Knead the dough for 5 minutes until smooth . Wrap with cling wrap, set aside to rest for 20 minutes. (Reminder: You may replace lard with pure ghee/clarified butter or shortening.)
    Siew Pao (Baked Flaky BBQ Pork Bun)
  • For oil dough: Sift plain flour, add in lard, mix into a dough. Cover the dough, keep refrigerated while waiting for the water dough to rest. (Reminder: If your oil dough is drier, add in more lard. You may replace lard with pure ghee/clarified butter or shortening.)
    Siew Pao (Baked Flaky BBQ Pork Bun)
  • Divide water dough and oil dough into 8 portions. Flatten water dough, top with oil dough, wrap oil dough fully with water dough, shape into a ball.
    Siew Pao (Baked Flaky BBQ Pork Bun)
  • Lightly coat dough with flour, roll out the dough in between cling wrap into oblong shape, then roll up. Roll out the rolled dough again, then roll it up again.
    Siew Pao (Baked Flaky BBQ Pork Bun)
  • Cover the dough with cling wrap, set aside to rest for 20 minutes.
    Siew Pao (Baked Flaky BBQ Pork Bun)

Making Siew Pao:

  • Flatten rested dough into slightly round shape, put in char siew filling, wrap fully with dough, pinch to seal the opening.
    char siew Siew Pao
  • Arrange filled dough on a baking tray lined with non-stick baking paper. Brush the surface with egg wash and top with some white sesame seeds. (For egg wash: Add sugar to egg, beat lightly until sugar has dissolved, sieve through.)
    char siew Siew Pao
  • Bake in the preheated oven at 200°C/390°F for 35 minutes. Set aside to cool before serving.
    char siew Siew Pao

Video

Notes

This recipe yields 8 pieces of buns. 
The nutritional value for reference is for 1 piece of bun. 

Nutrition (per serving)

Calories: 249kcalCarbohydrates: 31gProtein: 9gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 39mgSodium: 279mgPotassium: 128mgFiber: 1gSugar: 3gVitamin A: 20IUVitamin C: 0.01mgCalcium: 9mgIron: 2mg
Keyword baked bbq pork bun, chinese bbq pork bun, shao bao, siew pao, siew pau
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