AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Wednesday, April 30, 2008

Seremban Siew Pow


















This recipe is taken from Jo's Deli....


Water dough:
235g all purpose flour
80g cooking oil
35g sugar
7g golden syrup
120g water

Oil dough:
125g all purpose flour
75g shortening


Water dough:
1. Rub oil with flour until crumble.
2. Dissolve sugar and syrup in water and add to the above. knead dough until smooth and rest for 15 mins.
3. Divide dough into 20x23g pieces.

Oil dough:
1. Sift flour on the table and blend in shortening. Using the plams, rub in gradually to form a soft dough.
2. Divide water dough into 20x10g pieces.

Make up:
1. Wrap oil dough into water dough and pin it out into a thin rectangular sheet.
2. Roll the sheet down ino a swiss roll shape. Turn 90deg and repeat once.
3. Press dough with palm and roll out into a circular sheet.
4. place filling in the middle and pleat pastry upwards towards the centre.
5. Egg wash and bake at 190 degC for 20-25 minutes.
6. Egg wash again halfway through baking.

** Prepare chicken or char siew filling of your preference.

7 comments:

Florence said...

Lucy,
This certainly is mouth-watering!
Drooling and drooling 'cos haven't had these for ages! :)

yochana said...

Hi Florence,

Yes yes...this is nice and delicious. My staff loved it so much especially when I brough it piping hot into the office.

MERRY CHRISTMAS AND A VERY HEALTHY HAPPY NEW YEAR.

RGDS. Lucy

valerie said...

I love siew pau. Can U please share the recipe. Thanks in advance!

madimomi said...

Hello Yochana,
I love your blog and your recipes! You are undoubtedly talented. I would really appreciate it if you could share with me your Seremban Siew Pow recipe since I can't get these Siew Pows in USA. Thanks so much and God Bless.

pat said...

hi aunty, can you share the recipe for making the fillings too?

Anonymous said...

Hi Yochana

Those sold at the shops can't beat yours. Simply exquisite!.

ebake

Stephanie said...

Hi Lucy
What is the technic to make the feeling so juicy even after baking?

Stephanie