SHAU BAO

 Shau Bao 

Recipe adapted from 

Guaishushu1.com

Water Skin

                200g plain flour

                60g cooking oil

                30g castor sugar

                1/4 tsp salt

                100g water  

Oil Skin

150g plain flour

80g cooking oil

Filling

300g diced barbecue pork （叉烧）

200g green peas (青豆）

1 big onion – diced （大葱）

             2 Tsp plain flour

             3 Tbsp cooking oil

Sauce: mix together

1 Tsp sesame oil （麻油）

3 Tsp castor sugar （细砂糖）

1 Tsp Chinese cooking wine （烹饪酒）

2 Tsp oyster sauce （耗油）

1 Tsp dark soya sauce 

5 Tbsp hot water

Others:

1) Egg wash

                - beat together 1 egg yolk & 1 Tbsp icing sugar

2) decoration

               - black and white sesame seeds

COOK THE FILLING:

1. In the frying pan, heat up 3 Tbsp cooking oil, 

2. sauté the onions until fragrant. 
3. Add plain flour & fry, pour in sauce 
4. add barbecue pork & green peas, fry until almost dry
5. Remove from heat and allow to cool, refrigerate 

PREPARE THE SKIN

1. water skin: combine all ingredients in a mixing bowl, mix until smooth. 
2. Put dough in plastic bag and leave aside
3. Oil skin: mix all ingredients to form a dough. May need to add more flour to get a pliable dough.
4. Divide both the water skin and oil skin into 15 equal portions. 
5. Take one portion of water skin, flatten it, wrap a portion of the oil skin inside, set aside.
6. After doing the same for all the 15 portions, take the 1st ball and roll it lengthwise, roll up as if a Swiss roll, leave aside and do the same for the rest.
7. Take the 1st roll, flatten it lengthwise & roll up again.
8. When finish doing the same for the rest of the rolls, take the 1st roll & flatten it into a round
9. Wrap 1-2 Tbsp of filling in it & pleat to seal the opening. Leave on a parchment lined tray.
10. Before sending into the oven, egg wash & decorate with sesame seeds.
11. Bake in preheated oven 180’C for 35-45min until the desired colour is reached.