Shio pan with ham

-

 My son loves Shio pan from the local bakery Four leaves. The Shio pan is unique as it is wrapped with a piece of ham inside. I want to try and recreate his favourite bread! After researching, I followed the below Youtube video as it "looks" simple and easy to follow. 

Happy Amy's video on Shio Pan. The video is in Cantonese so I had to turn on the subtitles. 

https://www.youtube.com/watch?v=lnWWUTYkEIo

The not so pretty shio pan prior baking 

Looking not too bad after baking

Ingredients
200g bread flour  
15 g sugar 
3g salt 
130g water 
2g yeast 
20g softened butter 

Filling: 40g butter; 6 pieces of ham (optional) 

Method
1. Mix all the ingredients except for butter in a mixing bowl. 
2. Hand knead the dough till it starts to form gluten and become stretchy. Initially the dough will be very sticky. Just keep on kneading it and it will become less sticky. If you try to stretch it, you will be able to see a "not-so-thin" windowpane. 
3. Now add in the softened butter. It has to be softened and not melted else it will be difficult to work into the dough. The butter will form on the surface of dough and look as though it is not blending in. Just keep on working for a few minutes and the dough will become very stretchy. This time, you will see a thin windowpane if you stretch the dough. 
4. Form the dough into a ball with smooth surface. Cover it with plastic wrap or damp cloth and let it ferment for 1 hour. Poke a finger and if you do not see it bounce back or sink in, it is ready. It would have roughly doubled in size. 
5. Gently deflate it and cut using dough scraper into 6 equal parts. 
6. Flatten each piece to form a rectangle and fold the upper and lower part towards the centre. Roll into a long strip. Then cover all the pieces for 15 minutes. 
7. Cut the butter filling into 6 equal long strips. Freeze the butter for later use. 
8. Take out the dough strips. Using the palm, flatten half of the strip to form a fan shape. With a rolling pin, gently roll the other half downwards while tugging the strip. 
9. Take out the butter and wrap it from the top of the strip. Continue wrapping all the way if you are making a regular shio pan. If you want to wrap with ham, go to step 10.  
10. Once you have wrapped the butter once, place a piece of ham on the strip. Gently roll the strip to form the shio pan without wrapping the ham too tightly. 
11. Place all the shio pan on the baking tray and cover for 30 minutes. 
12. Spray some water on the shio pan and sprinkle a little sea salt on the top of each shio pan. 
13. Bake at 200 degree celsius for 12 minutes or till the shio pan turn golden brown. 

Reflection
My family loves this so much that I actually baked it twice so far. I have learnt to wrap the ham not so tightly so that the dough inside can be baked evenly. Also try not to use ham that are too thick as it will affect the wrapping. 


Comments

Post a Comment

Popular posts from this blog

Baked salmon rice with Campbell mushroom soup

-
Image
Decided to post this recipe as my boy really loves to eat this and wanted to share it with my friends. Ingredients 1.2 cup of cooked rice 1 salmon slab chopped garlic diced onion diced carrot *any veg to your liking 1 pack of Emborg 3 cheese bake (shredded) 1 can of Campbell mushroom soup butter olive oil salt and pepper dried parsley Recipe 1. Marinate salmon and bake it in oven till cooked (about 180 degree for 10 to 12 minutes). I used Italian herb rub for the marinate. You can use simple salt and pepper if you do not have any herbs. Wait till it cools down then flake it and set aside. 2. In the wok, heat up butter and olive oil (You can choose to use either one). Add in the garlic, onion and carrot. Let it cook for a while before adding other veg if you have. Then add in the cooked rice. 3. Stir fry till the rice and veg are evenly mixed before adding in the salmon. Lightly season with some salt and pepper. Turn off the fire. 4. Scoop the rice up and lay on...
Read more

Fried silver fish

-
Image
Recently I went out for dinner and ordered silver fish fried rice but it was served a tiny portion on the fried rice. I wished I could refill the silver fish. Haha So I bought a packet of dried silver fish from the supermarket under dried goods section and decided to try making it! I am so glad my first attempt worked out well. Ingredient Dried silver fish Recipe 1. Soak the dried silver fish in water for a few minutes and drain the water. Repeat this step again if you wish to reduce the saltiness. 2. Transfer to a dry dish and pat off the moisture using kitchen towel. Don't have to dry thoroughly just remove most of the moisture. 3. Heat up oil in the pot using medium flame. I used just enough oil to cover a layer of silver fish. Check if the oil is hot enough. I test the temperature by dropping one small fish in. If it is sizzling, then the oil is ready. 4. Put all the silver fish into the pot to fry. The fry process is about 5 minutes or so. You will see the oil si...
Read more

Stir fry pork slices in ginger

-
Image
My favourite dish to eat during confinement was stir fry pork slices in ginger. Simple yet appetizing. Just need pork and ginger from the kitchen and you get a super yummy dish to go with rice. Ingredients   200g lean pork  1 ginger knob  Marinade   White pepper  Soy sauce  Sesame oil  Cornstarch  Sauce   1 Tbsp oyster sauce  1 Tbsp light soy sauce  1 tsp dark Soy sauce 4-5 Tbsp water  Sugar  Chinese cooking wine  Recipe   1. Cut the lean pork into thin slices. (Tip: you can start slicing when the pork is semi-thawed. It is easier to cut.)  2. Marinate the pork slices using the marinade stated above.  3. Cut the ginger into pieces (or slices if you don’t mind eating it). Prepare the sauce in a bowl using the ingredients stated except for sugar and Chinese cooking wine.  4. Heat up the wok. Put in the ginger slices when the oil is hot. Let the ginge...
Read more