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Char Siu Pastry

Char Siu Pastry is perfect as an appetizer or a side dish for a nice chinese meal or brunch.


Posted By: C. Chang
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US Metric

Water Dough

  • 1 cup all-purpose flour, plus extra for dusting when rolling out
  • 1 tsp sugar
  • 1/4 cup vegetable shortening or lard
  • approximately 1/4 cup ice water

Short Dough

  • 1/2 cup all-purpose flour
  • 1/3 cup vegetable shortening or lard

Char Siu Filling

  • 2 tsp peanut oil
  • 2 shallots, finely chopped
  • 1 tsp sugar
  • 1/2 tsp Aloha shoyu
  • 1 tsp oyster sauce
  • 2 TBS water
  • 1 TBS hoisin sauce
  • 1/2 tsp sesame oil
  • 1 tsp cornstarch dissolved in 1 TBS water
  • 4 ounces char siu, finely chopped

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Cooking Process:

 

Water Dough

Combine flour with sugar. Cut in shortening until mixture resembles bread crumbs. Stir in ice water until the dough is moistened and just holds together when pressed. This may require a little more or a little less than 1/4 cup. Turn the dough out on a floured surface and knead just until the dough holds together as a ball. Wrap the dough in plastic wrap and then form the dough into a 5 x 8 1/2-inch rectangle. Refrigerate for at least an hour.

Short Dough

Cut the shortening into the flour unit mixture resembles coarse meal. Wrap the dough in plastic wrap and then shape the dough into a 3 x 4-inch rectangle. Refrigerate for at least 1 hour.

After both doughs have been refrigerated at least an hour, unwrap the the water dough and place it on a floured surface with a long edge toward you. Unwrap the short dough and center it on top of the water dough, with a short edge toward you. Fold the sides of the water dough over the short dough, with the edges overlapping slightly. Press the overlapping edges and both ends to seal in the short dough completely. Roll out in the direction of the folds to make a rectangle about 6 x 18 inches. Fold the dough in thirds to form a 6-inch square. Wrap in plastic an refrigerate for at least 30 minutes.

Unwrap the chilled dough and roll it out again in the same direction to make a 6 x 18-inch rectangle as before. Fold, wrap and refrigerate another 30 minutes. Repeat the process one more time and refrigerate at least another 30 minutes and up to 1 day before the final rolling and shaping.

Roll the chilled dough into about a 13-inch square. With a knife trim the dough to a 12-inch square. Divide the dough into twelve 3 x 4-inch rectangles.

In a small bowl stir together the sugar, soy sauce, oyster sauce, water, hoisin sauce and sesame oil.

Char Siu Filling

Heat a skillet over medium heat, then add the oil. When it's almost smoking, add the shallots. Stir and cook for about three minutes until limp. Stir in the sauce mixture and heat until bubbling. Add the cornstarch slurry and cook for 30 seconds. Remove the pan from the heat and stir in the char siu. Set aside to cool.

Place about 2 teaspoons of the filling across the center of each pastry rectangle in the 3-inch direction. Fold the dough over the filling like enclosing a photo in a letter. Press down to seal in the filling on all sides. Crimp the ends with tines of a fork for a decorative seal.

Beat an egg yolk with 1 teaspoon of water. Brush this over the top of the pastries. Sprinkle with sesame seeds (I used black sesame because that's what I had in).

Bake on an ungreased cookie sheet in a 400º oven for 25 to 30 minutes until golden brown. Cool on a wire rack. Although best served warm, they're still delicious at room temperature.

 

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