Cha Sao Crispy Puff 叉烧酥

Chay Siew Crispy Puff
叉烧酥

Ingredient
材料

Water skin dough
水皮

Flour 250g
面粉

Shortening 80g
白油

Water with salt added 110ml
水加少许盐

Pandan essence ½ tsp
班兰香精

Oil skin dough
油皮

Flour 150g
面粉

Shortening 90g
白油

Method
做法

1. Mix the water skin ingredient and knead into a dough.
将水皮用料混合，然后拌成面团。

2. Mix the oil skin ingredient and knead into a dough.
将油皮混合，同样拌成面团。

3. Divide the above dough into 20 portions. Use the water skin dough to wrap the oil skin dough use a roller stick to roll into rectangular shape filled with filling.
把上述水皮及油皮分成20份，然后，将水皮包入一份油皮。用木棒辗成长方形状。

4. Brush with egg wash and bake for 10 minutes. Egg wash the puff and bake for another 10 minutes.
然后扫蛋烘约10分钟，再扫蛋液。继续烘10分钟即可。

Filling
馅料

Chay Siew 500g
叉烧

Big onion 1
大葱

Shallot 2
小葱头

Garlic 2
蒜米

Seasoning
调味料

MSG 1/2TSP
味精

Black sauce 3/4Tbsp
老抽

Light Sauce 3/4Tbsp
生抽

Sugar 21/2Tbsp
糖

Salt 1/2tsp
盐

Water 220ml
水

Oyster sauce 3/4Tbsp
蚝油

Sesame sauce 1tsp
麻油

Method
做法

1. Fry the onion. Add in filling and fry till yellow. Add in seasoning and sauce.
将大葱炒香，再加入馅料炒至黄色。 最后加入味料铲去滑熟透。

2. Add in chay siew meat to the fillings.
将切好的叉烧倒入锅中炒透取出，待冷即可为叉烧馅。