材料
水皮:面粉250克、发粉1茶匙、糖粉100克、白油60克、酸柑汁1汤匙、清水120毫升
油皮:面粉250克、白油200克、盐1/2茶匙
馅料:
食油2汤匙、蒜2瓣(剁碎)、鸡肉400克(切丁)、蚝油1汤匙、黑酱油1茶匙、鸡精粉1茶匙、麻油1茶匙、五香粉1茶匙、糖50克、青豆100克、大葱2粒(去皮切丁)、盐1/2茶匙、木薯粉2汤匙(+清水)、烤香芝麻粒适量
少许蛋液(刷面用)
少许芝麻粒(撒面)
馅料做法:
- 在平底锅热少许油,爆香蒜茸。
- 加入鸡肉炒10秒,加入蚝油、黑酱油、鸡精粉、麻油及五香粉,炒至鸡肉差不多熟透。
- 加入糖、青豆和大葱,炒匀。
- 最后以盐调味,再以木薯粉勾芡。熄火,撒上少许芝麻粒,放置一旁待用。
水皮做法:
- 将所有材料放入搅拌缸内搅拌均匀(清水除外)。
- 缓缓加入清水,搅拌至滑面团。
- 盖上干净的布,休息醒发。
油皮做法:
- 将所有材料放入搅拌机内,拌打成滑面团。
- 将面团分成30分。
做法:
- 将水皮面团分成30份,擀平。
- 放入一粒油皮,包好。
- 擀平成长方形。
- 将面团入瑞士卷般卷起。
- 再擀平。重复再卷成瑞士卷。
- 最后将面团擀成圆形。
- 放入1茶匙的馅料,以螺旋形包折起包好。
- 放置在涂油的烤盘上,面上撒上芝麻粒。
- 放入预热至@ 200C的烤箱内,烤25-30分钟或至面部呈金黄色即可。
Ingredients
Water Dough
250 g Plain Flour
1 tsp Baking Powder
100 g Castor Sugar
60 g Shortening
1 Tbsp Lime Juice
120 ml Water
Oil Dough
250 g Plain Flour
200 g Shortening
½ tsp Salt
Filling
2 Tbsp Cooking Oil
2 cloves garlic, chopped
400 g Chicken fillet, cubed
1 Tbsp Oyster Sauce
1 tsp Dark Soya Sauce
1 tsp chicken stock granules
1 tsp Sesame oil
1 tsp Chinese 5 spice Powder
50 g Sugar or to taste
100 g Green Peas [optional]
2 Big Onions, peeled & cubed
½ tsp Salt or to taste
2 Tbsp Tapioca Flour + 2 Tbsp water
2 Tbsp Sesame seeds, toasted
1 Egg yolk, beaten lightly for glazing
extra Sesame seeds for topping
Method:
To make filling
- Place pan on induction cooker, turn power ON. Heat oil, sauté garlic till fragrant.
- Add chicken and sauté for 10 seconds, the add in oyster sauce, dark soya, chicken stock granules, sesame oil, Chinese 5 spice powder and sauté till chicken is almost cooked.
- Add sugar, green peas, onions.
- Season to taste with salt and thicken with tapioca flour solution. Turn off heat, sprinkle sesame seeds over and mix well. Set aside filling to cool.
To Make water dough
- Place all ingredients in an electric mixer or mixing bowl, except water.
- Add water slowly and mix until combined to form a smooth dough.
- Rest dough covered with a clean tea towel.
To make oil dough
- Place all ingredients in an electric mixer or mixing bowl, combine to form a soft dough.
- Divide into 30 equal portions.
To wrap up
- Divide the water dough into 30 equal portions and flatten each into a circle.
- Place a ball of oil dough inside and wrap up.
- Flatten and roll out with a rolling pin into a rectangle.
- Roll short side up tightly like a swiss roll.
- Flatten again and re-roll Swiss roll style.
- With the side up, flatten and roll into a circle.
- Place a teaspoonful of filling in the center, bring edges together and twist to seal.
- Place on a greased tray, glaze the chicken pao then sprinkle some sesame seeds over.
- Preheat OVEN @ 200*C。
- Bake chicken siew pao in pre-heated oven @ 200*C for 25-30 minutes or till golden brown.