Char siu is one of the traditional famous dishes in Guangdong, belonging to the Cantonese cuisine series, mainly made of pork, char siu sauce, oyster sauce, soy sauce, garlic, sugar, honey, peanut oil and so on. If you make it at home, it is more troublesome, and I am here to share a home version of the char siu puff pastry, which is simple and fast, and delicious.
formulation:
High gluten flour 250 g
Low gluten flour 120 g
50 grams of sugar
180 g butter
1 egg
30 g light soy sauce
Oyster sauce 20 g
Corn starch 20 g
190 g of water
A pinch of salt
A pinch of sesame seeds
Pork belly 250 g
1 bottle of char siu sauce
Production process:
Filling: Cut the pork belly into nail slices and add the char siu sauce until flavorful. Stir 20 grams of starch, 60 grams of water, 30 grams of soy sauce, 20 grams of oyster sauce, pour into the pot and cook, cool and stir the meat evenly.
(1) First put 250 grams of high gluten flour into salt, add an egg white, then add 130 grams of water and form a smooth dough, (you can use the wrestling method, so that the noodles are faster), and smooth after adding 50 grams of butter, drop out the film, wrap on the safety and put aside for 30 minutes.
(2) Combine the low gluten flour and butter into a crispy heart, rub the thickest part of the palm meat until a very delicate dough, and then wrap it in plastic wrap and refrigerate for use.
(3) Roll out the oil water surface, put the oil heart wrapped well, beat with a rolling pin to thin (at this time can not be rolled, the oil core inside is still hard, so use the rolling pin to beat until thin, so as not to break the crisp), fold three folds, and then beat to thin, and then fold three folds, and then beat the roll thin, fold four folds to roll out the thin rectangular dough, use a knife to break into two strips from the middle, put into the char siu filling, brush the edge of the dough with egg yolk liquid wrapped up, the skin is then brushed with egg yolk liquid, sprinkled with sesame seeds, cut into small sections with a knife, and placed on the baking dish.
(4) Preheat the oven, heat up at 200 degrees, heat at 180 degrees, bake for about 25 minutes until the char siu is golden brown.
Precautions
The oil surface must be broken out of the film, and it is not easy to break the crisp when rolling. Oil heart and good must be refrigerated and molded, only good rolling, two three folds, one four fold can be, and finally roll thin, wrapped with filling. Brush the pure egg yolk liquid before baking, and bake it better.