Huaiyang Pastries: Char Siew Soh

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Delectable guilty pleasure

Dim sum lovers often rate their favourite restaurant by the gorgeousness of the char siew baos, but not with me as I take no fancy of oversweetened saucy meat embedded in a soft pillowy bao. This combination of high sweetness and soft texture is beyond of my taste buds' apprehension. 

However, the whole gastronomic world turn anti-clock wise when the sweet char siew filling is encased in a delicate huaiyang flaky pastry. The highly rich dough and the light crispyness balance off the sweetness of the fillng. The flakiness of each puff supposingly has to be gradually thinned out towards the sweet char siew filling in the centre. Most recipes call for the same kind of flour for the water and oil dough which landed you with distinctive layers of flakes throughout, losing the melting effect of the last layer in the char siew sauce. Dim sum chef's secret: the using of cake flour in the oil dough. Hope, you'll bake more melting char siew soh.

food quote:   姜还是老的辣, jiāng háishì lǎo de là “the ginger gets more pungent with age” the older and wiser you get

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers