Suanne’s Siew Bao

I had wanted to make the Seremban Siew Bao which Ben blogged about during his Singapore-Malaysia trip. But, I just can’t find the recipe from the internet. Finally, today I got down to create this recipe by combining a pastry dough which I learned from Jean and a char siew filling recipe which I have been using for my Char Siew Bao.

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The result is quite satisfactory. The crust was very flaky and the filling is moist, exactly the way I wanted it. However, it does not look as appealing as it should.

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To check out the recipe, just click on the above links on pastry dough and char siew filling. The Siew Bao did not turned out as brown as I wanted even though I did brush the top with egg wash. Perhaps, I should used only the egg yolk with some sugar for the egg wash. I baked the Siew Bao in a 350F preheated oven for 30 minutes.

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