Saturday, October 10, 2009

Cha Siu Pau

Everything is ready for the making of Cha Siu Pau on Saturday morning.
Who know the role actor of Cha Siu Pau is not available. Did you guess it right?

Yah, Cha Siu is out of stock this morning from the roast meat shop. All Sold out!

As the Chinese said, 万事齐全,只欠东风!

I’m very reluctant to abandon the plan for today. I proceed on by buying the raw meat from market and roast the Cha Siu myself .

Here it goes for the roasting of Cha Siu.


300 gm of meat

2 tbsp Hoshin Sauce
1/2 tsp garlic powder
1 tsp soy sauce
3 tbsp sugar
1/2 tbsp wine mui kail Lu
1/4 tsp 5 spice powder
1/4 tsp salt
1/4 tsp pepper

1/2 tbsp dark soya sauce
1/2 tbsp honey
1/2 tbsp cooking oil


  1. Season the meat with all the seasoning sauce for 15 mins or can bake immediately.
  2. On the baking tray, line the foil at the base.
  3. Put the marinated meat on the baking tray and cover with layer of foil.
  4. Bake Cha Siew at 220°C for 10 mins
  5. Remove from Oven. Open the lid foil and bake again until gravy thicken and coat the meat.
  6. Preheat grill and grill the meat until it is brown (not burnt).
  7. Dip into glaze and returns meat to grill just for 5 mins or shine.
  8. Remove and cool down before cut into desire size.

Ingredients for Cha Siu Pau

Ingredients A
2 shallots
300 gm Cha Siu
25 ml cooking oil
1 1/2 tbsp roasted sesame

Ingredients B
200 gm HK flour
2.5 gm instant yeast
100 ml water

Ingredients C
100 gm castor sugar
2 gm ammnia
1/2 tsp vinegar

Ingredients D
7.5 gm baking powder
100 gm HK flour

1 tbsp soy sauce
1/2 tbsp oyser sauce, tapioca flour, corn flour
1/4 tbsp thick soy sauce, plain flour
1 1/2 tbsp sugar
60 ml water

Method (Filling)

  1. Cut shallot into mince and cut Cha Siu into cubes.
  2. Heat the wok with cooking oil.
  3. Stir-fry shallots until fragrant.
  4. Dish up fried shallots and add in all seasoning.
  5. Keep stirrig until become thicken and boiling.
  6. Add in Cha Siu, sesame and mix well.
  7. Dish up and leave it to cool.

Method (Skin)

  1. Mix well all ingredients B
  2. Cover with a piece of wet cloth and let it proof for 6 hours.
  3. Mix well the proof dough and ingredients C
  4. Knead into soft dough
  5. Add in ingredients D and form a smooth and pliable dough.
  6. Divide dough into portions of 40g each and shape into balls.
  7. Roll dough into a round shape, add 1 tbsp of filling and form into a pau.
  8. Line pau with a piece of gease proof paper.
  9. Steam the pau with preheat steamer over high heat for 10 minutes.

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