叉燒酥 - 叉燒酥角 - 港式酒樓点心 | Char Siu Puffs (BBQ Pork Puffs)-Dim Sum Recipe

An easy recipe on how to make delicious Cantonese Dim Sum - Char Siu Puff - BBQ Pork Puff - Please share with your family and friends to make at home ! 港式酒楼点心 - 叉烧酥 - 叉烧酥角 - Please like 和分享給家人與親戚朋友.Thank you !

Ingredients材料：
(250g flour to make 12 - 半斤麵粉製作12個）

1) Make Char Siu Filling (製作叉燒餡):
150g char siu (diced) - 150 克叉燒粒
30g onion (diced) - 30 克洋蔥切粒
1/4 ground pepper - 1/4 茶匙胡椒粉
1/2 tsp chicken powder - 1/2 茶匙雞粉
3 tbsp sugar - 3 湯匙糖
100ml water - 100 毫升水
2 tbsp dark soy sauce - 2 湯匙老抽
2 tbsp oyster sauce - 2 湯匙蠔油
1 tsp sesame oil - 1 茶匙麻油
1 tsp cooking wine - 1 茶匙料酒
2 tbsp cornstarch - 2 湯匙粟米粉
4 tbsp water - 4 湯匙水

2) Make the oil dough (油酥):
100g plain flour - 100克普通麵粉
50g lard 50克豬油
(in the ratio 2:1 - 比率 2:1)

3) Make the water dough (水油皮):
150g plain flour - 150 克普通麵粉
75ml cold water - 75ml 冷水
10g sugar (2 tsp) - 10 克糖(2茶匙）
30g lard - 30 克豬油

Chapters:
0:00 Introduction
0:18 Make the char siu filling
1:40 Make the oil dough
2:21 Make the water dough
3:25 Combine the two doughs
6:44 Assemble the char siu puffs
8:44 Bake in the oven