BBQ Pork Puff Pastry (aka. Char Siu So) Recipe (义燒酥) with Papa Fung

Just like the char siu bao, it is loaded with good ol’ bbq pork. But, the pork is within a light and flaky puff pastry. If you love char siu, but not really into buns, give this dim sum classic a try!

Timestamps:
0:00 Intro
0:18 Part 1: Filling
2:23 Part 2: Puff Pastry Dough
2:26 Dough 1: Oil Dough
3:05 Dough 2: Water Dough
4:33 Dough Assembly: Laminate Dough
6:49 Part 3: Assembly
8:02 Finale

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BBQ PORK PUFF PASTRY RECIPE [义燒酥]
This recipe makes 16 bbq puff pastries [製成十六隻]

INGREDIENTS [食材]
Filling: [饀]
1lb BBQ Pork (Char Siu) [义燒]
2 Cloves Garlic [蒜頭]
2 Stalks Green Onion [青蔥]
400ml Water [水]
3tbsp Sugar [糖]
2tbsp Oyster Sauce [蠔油]
1tbsp Soy Sauce [生抽]
1tbsp Dark Soy Sauce [老抽]
Some Oil [油]
Some Sesame Oil [麻油]
Cornstarch Slurry: 5tsp Cornstarch + 150ml Water [英粟粉和水埋獻用]

Puff Pastry [酥皮]
Oil Dough [油皮]
200g Pastry Flour [低筋麵粉]
180g Lard [人造豬油]

Water Dough [水皮]
120g All-purpose Flour [中筋麵粉]
80g Pastry Flour [低筋麵粉]
70ml Water [水]
40g Lard [人造豬油]
30g Sugar [糖]
1 Egg [蛋]
DIRECTIONS [製作]
Filling:
1. Finely slice bbq pork (use your fingernail as size reference), set aside. [將义燒切碎備用。]
2. Heat up wok, drizzle some oil, add in green onion and garlic, cook until fragrant. Add some oyster sauce, cook until fragrant. Add dark soy sauce, soy sauce and water, cook until boiling. Add in sugar and mix until combined. [燒熱鑊加油，爆香蒜和青䓤，加入蠔油炒香，加上老抽，生抽和水至滾起，加糖至溶。]
3. Remove green onion and garlic from the sauce. [夾起青蔥和蒜不要。]
4. Add cornstarch slurry into sauce and mix until it has thickened. Add in sesame oil, mix. Set aside to cool. [加英粟粉水埋獻，最後加麻油拌勻，放置一旁待涼。]
5. Once cool, add bbq pork slices, mix until combined, set aside in the fridge. [涼透後混合义燒，放置雪柜內待用。]

Puff Pastry: [酥皮]
1. Oil Dough: Combine flour with lard in a mixer, once mixed together, take it out and knead until smooth. Wrap and set aside in fridge for 30 minutes [油皮:將粉料混合人造猪油放機內攪拌均匀，取出麵糰搓壓至光滑用保鲜膜包好放置雪柜雪半小時待用。]
2. Water Dough: Combine both flours, sugar and egg together in a mixer. Slowly add in water a little at a time and mix. Add in lard, mix. Once a dough has formed, knead and slam the dough until smooth. Wrap and set aside in fridge for 30 minutes. [水皮:混合粉料，加糖和蛋在機內攪，途中逐少加水，最後加入人造豬油，徹底攪勻，取出麵糰搓揉至光滑，包好放在雪柜放置三十分鐘。]
3. Flatten both the water and oil doughs, place oil dough on top of the water dough and wrap the water dough over the oil dough. Roll it flat, fold it into thirds, divide it in half, so it’s easier to handle. Roll the dough flat, fold it in thirds, roll flat, fold it in fourths, press it down and then roll it flat into a rectangle. Divide it into 8 pieces, cover and set aside. [取两樣麵糰同時擀薄，將油皮放在水皮上包好，擀薄，摺三摺，分成两份，取一份轆薄，摺三摺再轆簿成長型，摺四摺慢慢壓扁，再轆薄成長形，平均分八份，餘下一半麵糰同樣處理，小粉糰需用保鮮膜蓋好免乾。]

Assembly:[組合]
1. Place filling in the middle of dough, roll it up with the seal facing down. Press the sides down to seal it shut. [取麵皮放饀料在中間，捲起收口在底壓實，在两側亦壓實]
2. Brush on egg wash and bake for 350°F for 25 minutes and broil for 2 minutes. [掃蛋汁在面放预熱350度焗爐內焗二十五分鐘，再用面火焗二分鐘即可。]

#bbqporkpuffpastry #义燒酥 #charsiuso

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Music/Sound Credits:
Epidemic Sound: Great Times Good Byes by Guustavv
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

Видео BBQ Pork Puff Pastry (aka. Char Siu So) Recipe (义燒酥) with Papa Fung канала Papa Fung's Kitchen