Learn from us: Recipes Pull Charsiu Puff

Basic Puff Pastry Ingredients:

• 1 kg High-Protein Flour
• 50 g Granulated Sugar
• 18 g Salt
• 550 ml Ice Water
• 75 g FILMA® Margarine
• 500 g FILMA® Puff Pastry Shortening

Instructions :

Mix the flour, sugar, and salt, then add the water and mix until well combined. Add the FILMA® Margarine and mix until the dough is smooth.

Let the dough rest for 15 minutes, then roll it out and place the FILMA® Puff Pastry Shortening on top. Fold the dough tightly and roll it out to 7 mm thickness, then perform a single fold. Let the dough rest for another 15 minutes. Repeat the single fold process four times.

After the last fold, let the dough rest for 20 minutes. Then, roll the dough out to a thickness of 3-4 mm. The dough is now ready to be shaped.

Chicken Charsiu Filling Ingredients :

• 500 g Chicken (cut into small cubes)
• 5 Garlic Cloves, crushed
• 1 tbsp Sesame Oil
• 5 g Chicken Bouillon
• Salt and Pepper, to taste
• 1 tsp Ngo Hiong Spice
• 150 g Lee Kum Kee Char Siu Sauce
• 300 ml Water
• 30 g Cornstarch
• 2 tbsp FILMA® Margarine
• 1 tbsp Sesame Seeds

Mix the chicken with the Char Siu sauce and marinate overnight to allow the flavours to soak in. Heat FILMA® Margarine in a pan, then sauté the garlic until fragrant. Add the marinated chicken and other seasonings, and stir to combine. Add the cornstarch slurry and sesame oil, and cook until the mixture thickens. Let it cool before using it as a filling.

Finishing :

Cut the puff pastry into two 24 cm diameter circles.

Place the Char Siu filling in a ring shape on the first pastry sheet, leaving a 5 cm border around the edges. Cover with the second sheet of pastry, brushing the inner side with water to seal the edges. Press the sides and center of the pastry (not covered with filling), then crimp the outer edge using a fork. Cut the pastry into 8 wedges, but leave the center uncut. Twist each piece so the Char Siu filling faces up. Brush the pastry with egg wash and sprinkle with sesame seeds. Bake at 190°C for 30 minutes until golden brown and fully cooked.