Thursday, August 13, 2009

Homemade Burger Bun (Water-roux)

I think I get addicted to this "water-roux" method of making buns for now. :)

I made a batch of Sweet bun dough yesterday by doubling the quantity of the recipe. First, I prepare a bigger quantity of "water-roux": 50g bread flour + 250g water (yield about 265g water-roux). So, I took half of the "sweet bun" to make this burger bun. I put the rest of the dough (after first proofing)in the fridge for my next day use. :) There is some balance of the "water-roux" enough for another sweet bun, if I remember correctly. Hmm... what fillings should I use next?

Somehow, I find making sweet buns using "water-roux" is a breeze, what I mean is the proofing time. Slightly longer than "straight dough" method, about 40 minutes or more during the final proofing.

This was how the texture of the bun looks like: very soft and fluffy! 软绵绵的,好吃极了! :D

The basic sweet bun recipe as follows:

(This recipe yields: 9 pieces at 60g each)

Ingredients A:
Bread flour 210g
Cake flour 56g
Milk powder 20g
Caster Sugar 42g
Salt 1/2 tsp
Instant yeast 6g

Ingredients B:
Egg 30g
Water 85g
Water-roux 84g

Ingredient C:
Unsalted butter 22g


1. Knead dough till smooth and elastic.
2. Basic fermentation: about 40 minutes
3. Divide dough into 9 equal parts. Each weigh 60g.
4. Form each dough into a ball. Rest for 10 minutes. (Room temperature)
5. Final proofing: about 40 minutes (temperature: 38 deg C, humidity 85%) **
6. Bake in a preheated oven at 180 deg C for about 15 minutes.

** Unlike my bread loaf, I let it rise naturally in a warm place, without the use of hot water.

I couldn't tell you how's the texture looks like tomorrow as these two buns were my lunch today! :D

Recipe adapted from: 65 度C汤种面包 by 陈郁芬Homemade Burger Buns (Water -Roux)

Maple Syrup Loaf (water-roux)

When I saw Grace of Kitchen Corner made a water-roux bun, I realised that I hadn't used water-roux for quite sometimes. I decided to bake a loaf since the weather was "good".

However, I find that "bread loaf" using water-roux is intriguing. The initial fermentation is very similar to the straight dough method. It's the final proofing that is a big headache.

Initially, I thought with such 'good" weather, the final proofing would be rather smooth sailing. Gosh! It took me 1hr 45 minutes just to have the final proofing, and that was on top of having place a hot boiling water jug to speed the final process. I wonder how long would it take to rise if I didn't speed up. Sigh!

Nonetheless, the loaf was very soft. :) However, the bread didn't survive till the third day as they were finished the very next day! :)

My water-roux: I used 25g bread flour + 125g water (yield 120g for me). I think you may add a little 5g each to the flour and water to achieve slightly more water-roux. I was rather "heng" or lucky to achieve the exact quantity for this loaf! :D You may refer SeaDragon of Corner Cafe for more details on water-roux.

This is how my water-roux looks like when it was cooked:


Ingredients (A)
Bread flour 420g
Caster Sugar 70g
Salt 5g
Instant Yeast 7g

Ingredients (B)
Egg 45g
Milk 98g
Maple syrup 45g
Water-roux 120g

Ingredient (C)
Unsalted butter 45g

1. Kneading: Knead the dough till it reach window-pane stage.
2. Fermentation: about 40 minutes
3. Divide the dough into 6 pieces. Roll to form a round ball. Rest for 10 minutes.
4. Flatten and roll each into a longish shape, Swiss-roll style. Place into a loaf tin.
5. Final proofing: let the dough rise till 80% of the tin (temperature: 38 deg C, humidity 85%)
6. Bake in a preheated oven at 180 deg C for 35 minutes.

Recipe adapted from: 65 度C汤种面包 by 陈郁芬

Saturday, July 25, 2009

Cookie & Cream Ice cream

I first tasted this ice cream during Mother's Day celebration at my mum's place. My younger brother bought a few tubs of expensive ice cream from a local store. This small tub of "cookie & cream ice cream" was quickly snapped up within minutes!! Though very creamy and tasted heavenly, my husband and I found it way too rich to our liking. Age is catching up..... can't take food that are too rich, too sweet, too salty, too oily.....sigh!!!!

I made this specially for my two kids and husband who are Oreo and ice cream fans! This was my second attempt. During my first attempt, my husband suggested that I should add more cookie crumbs for the next round! So this time round, I added more biscuits crumbs and sprinkled more crumbs on top. I also made some adjustments by adding more Oreo fillings and reduce the amount of caster sugar.

Recipe as follows:

Ingredients A:
4 egg yolk
25g caster sugar (I use 15g)
7 pieces Oreo biscuit filling (I use 10 pieces fillings which was about 12g)

Ingredient B:
200g diary whipping cream

Ingredients C:
250g non diary whipping cream
1/2 tsp vanilla essence
Some crushed oreo biscuits (I use more biscuits, i.e. 10 pieces)

1. Beat A until well mixed and slightly pale. Bring B to boil at low heat. Remove from heat, add in A and mix well.
2. Double-boil A and B mixture until slightly thick. Remove from heat and leave to cool.
3. Whisk non diary whipping cream until stiff. Add in no. (2) mixture, vanilla essence, some crushed Oreo biscuit and stir well.
4. Pour mixture into a prepared container and sprinkle crushed Oreo biscuit on top. Freeze overnight or until set.


The ice cream was not overly rich and sweet. It suits us very well. It will be an ice cream that I can make often and give away! Bye Bye to those expensive brand! :)

Recipe adapted from: "冷冻甜品" by Kelly Tang

Saturday, July 4, 2009

My Otah Bun

This was our breakfast yesterday. Unlike store-bought otah buns with thin slice of otah, I use a bigger portion and thicker otah! :) Bought a few of otah pack at the Expo last weekend. The otah was quite spicy and tasted very good. Yummy! My kids like it very much. This is the otah I bought:

I use a Sweet bun dough from "Bread Magic" by Alan Ooi. The sweet bun is very 扎实 and fit the otah very well. 咬劲十足!一极棒!:D

Steam Lemon Sponge Cake (清蒸柠檬蛋糕)

Today is my birthday. I made a simple cake in the late morning, a "Steam Lemon Sponge Cake". The texture did not turn out like a real sponge cake, rather like a "鸡蛋糕" texture to me? Or was it suppose to be like that? One bite, my hubby went, "hmmm... very nice"! My little one kept coming back for more... ! Rather encouraging, right?

I suppose a few more rounds of making I'll be able to get the right texture. Anyway, this is a very refreshing & yummy cake, with lemony smell, not overpowering. It's a cake you'll only get at home, i.e home make specially! :)

I want to thank a fellow "friend" who leaves somewhere in Singapore, who sent a special gift to me a few days ago. Though you had no idea, your gift arrived just in time! What a coincident! Thank you for your "special" present! I really appreciate it very much. :)

My "long-time" lens (which has been buried more than ten years) has been able to reunite the world once again "重见天日“ with a new body (a thought I would never ever have dreamed of)! :) And a jumbo cooker, which is very versatile to use. Now, my kitchen is less oily less smoky "少油少烟"! Ha! I don't have to mob the kitchen floor that often! :) Thank you, CS, for your presents and your thoughtfulness, 谢谢你的体贴! :)

Here is the recipe for the Steam Lemon Sponge Cake:

Lemon zest 1 tsp
Lemon juice 3 tbsp
Salad oil 3 tbsp
Eggs 250g
Caster Sugar 180g
Cake flour 190g
Double-acting baking powder 1/2 tsp + 1/4 tsp

1. Line a 20 cm x 20cm square pan (all around) with parchment paper.
2. Put lemon zest, lemon juice and salad oil in the same bowl. Stir to mix well.
3. Using an electric mixer, start with low speed and gradually increasing to high speed, beat eggs and sugar together till colour change to pale.
4. Beat at high speed till egg mixtures turn milky white. Beat till it reaches "ribbon stage", i.e when you lift out the beater, the mixture will stay on the surface for a while. Lastly, using low speed, beat for about one minute to stabilize the mixture.
5. Sift in cake flour and the DA baking powder.**
6. Pour in no. 2 (lemon & oil mixture).
7. Using a hand-whisk, fold up the mixture carefully until there are no lumps.
8. Use a spatula to scrap the sides of the bowl till well mix.
9. Pour the mixture into the prepared pan and let it rest for ten minutes.
10. Heat up a wok with boiling water. Steam with "medium fire" for 20-25 minutes.

Important tip from the author:
** If your egg mixtures is beaten properly (till ribbon stage), your cake flour and baking powder will not sink immediately when you are sifting in. It will stay a while before sinking. (I think I fail a little here! It stayed a while and curve in later! Will have to take note next round.)

Recipe source: 孟老师的一百道小蛋糕

Wednesday, July 1, 2009

Dried Shrimp Sambal

I made a batch of sambal last week. Nothing special, just that I pound everything "manually" instead of using a chopper this time. I've heard that pounding will release the full flavours of ingredients. All along I've been thinking that pounding take times. But I realise that if the dried chillies and shrimps are soaked till soft (which I didn't previously, silly!), it is very easy to pound! I'd adjusted the spiciness as I was afraid my kids may not take it! However, my husband complained that it was not spicy enough for him.... :(

While frying, my two kids came running to the kitchen, covering their nose, "Mummy, what's that smell? It's very stinky!!" My house smelt belachan after frying (including me)!!! Anyone has any good ideas to get rid of that smell?

Recipe as follows:

Sambal A (Pound finely)
10 small onions
3 pip garlic
15 dried chillies, soak till soft
5 chilli padi
1 tbsp toasted belachan
100g dried shrimps, soaked
6 tbsp oil

Sambal B
1 tbsp asam paste, mixed with 3 tbsp water, squeeze out thick assam juice
1 tbsp sugar
1/2 tsp salt to taste

1. Heat up oil, saute Sambal A until fragrant.
2. Add Sambal B and stir-fry until dry.
3. Taste and dish up. Leave to cool before storing in the fridge.

This Sambal is good for stir-fry (with sweet potato leaves and kangkong), topping for fried rice and sandwich.

Recipe source: Delightful Snacks & Dim sum by Agnes Chang
(开开心心做点心 - 蓝赛珍)

Thursday, June 25, 2009

Maple Syrup Chiffon Cake

Last Sunday was Father's Day. I celebrated this occasion by baking a simple chiffon cake. Looking through my posts, I noticed that it had been almost a year since I last baked it, last September to be exact! Like other bloggers, I also hold much fear when baking a chiffon.... the beating of egg whites and the folding part.

Days before the bake, I went through this trusted video website 周老師的美食教室 for a better picture of the making of chiffon cake. The videos have 3 parts: Part 1-preparation & beating of egg yolks; Part 2-beating of egg whites; Part 3-folding of egg whites to egg yolks.

I think the videos are very good & informative to me. See, my chiffon cake didn't collapse after inverting. But, I wonder why there were so many air pockets on the cake itself? I did bang the cake pan several times before sending it to the oven for baking. Or, could it be the baking powder I used? This time round I used "Double-acting baking powder" as stated in the recipe by "孟老师的一百道小旦糕".

Nonetheless, the cake was soft and fluffy and a bit moist, but not as moist as my Green Tea Chiffon Cake. Taste wise, the cake had a slight tinge of maple syrup but not overpowering (which was good). My family loved it very much. My husband had a few slices, which was very rare! :) You must be wondering why my cake had no frosting? Well, my husband does not like any "make-up" ! :D

Wonder also why can't I unmold it beautifully like other bloggers such as Happy Home Baker. I like her perfectly "look alike pork floss" chiffon cake! Well, guess practice make perfect!

Friday, May 15, 2009

Super Soft Milk Toast

(This was using my bigger Pullman's tin with flour capacity of 450g.)

Yesterday evening, my husband came home telling me “哇!妳的面包好软!” (Your bread is very soft!). I was elated to hear that, since it was I who always asked him for feedback! And hey, this bread was made on Tuesday afternoon! It is able to "survive" under our current terrible hot weather and yet retain its softness... . I'm very pleased. :)

Unlike other bloggers who bake different kinds of healthy loaves with pumpkin or sweet potatoes, I can only bake simple plain/milk loaf for my family... simply because my family (especially my husband) doesn't fancy/like these kind of loaves! :( Another type of bread they will never want me to bake are those hard bread (European bread). See, a bunch of 吃软不吃硬的! So I've been baking my usual milk loaf from here. Well, this is a very good loaf using very simple ingredients available in most home bakers' home. However, like all home bakers I'm constantly looking for bread loaf that stay very soft on the second and better still third day without additional of bread improver.

I chanced upon a recipe from a food blog which I frequent. It uses simple ingredients too, but with additional egg whites. Since I have leftover egg whites from my ice-cream making, I decided to give it a try. It's also a good way to use up the whites too. :)

Bread flour 300g
Instant Yeast 3g
Castor sugar 45g
Salt 3g
Milk powder 4.5g
Fresh milk 138g
Egg whites 65g
Salted butter 30g

1. Use your usual kneading for bread. Make sure you knead your dough till smooth and elastic (window pane stage).
2. Cover and proof for 1 hour.
3. Divide into 3 portions. Round up the doughs and rest for about 10 minutes.
4. Roll into Swiss roll style once. Rest the doughs for a further 10 minutes.
5. Flatten the 3 rolls and roll into Swiss roll style one more time. (兩次桿捲)
6. Put the rolled doughs into you Pullman's tin and let it rise till 90%. (within 2 hours)
7. Bake in a preheated oven at 180 deg C for 30 minutes.
8. Unmold immediately. Let it cool off completely before slicing.

* This dough was rather wet & sticky. I wonder whether it was due to the salted butter used.
* During my first attempt, I used my stand mixer for the first 15 minutes. Thereafter, I hand kneaded and "throw & bang" for another 20 minutes or so before reaching window pane stage. Please remember to "lightly flour" your hand & working table. Do not be tempted to add more flour.

* For my second attempt, I used my bigger Pullman's tin with 450g of bread flour. This time round I used unsalted butter. I found it was easier to work with unsalted butter. I used my bread machine to knead for 30 minutes. I feel my bread dough usually don't reach window pane stage even after 30 minutes of kneading. So, I'll take out the dough and hand knead it. I'll also adopt the "throw & bang" method (甩打面团). I find this method works very effective than hand knead alone! Guess what I "throw & bang" and count to hundreds!

I always keep my home baked loaf in an airtight container at room temperature. Likewise, my husband will pack his bread in an airtight container and bring to his office. So please keep your bread properly.

I hope you will try out this wonderful recipe and enjoy this loaf as much as I do. :)

Recipe source: MARS 烘焙園地

Minced Ginger & Spring Onion Dipping Sauce

Made this dipping sauce to go with our chicken rice dinner last week. Hmm..... very 惹味! This sauce is also very suitable for steam fish, i.e. after steaming the fish, just spread some of the sauce over the fish. A plain steam fish instantly turns into a special dish! Sedap!

200g young ginger (peeled, diced, mixed with 100ml water and blended into puree)
100ml oil
2 tbsp chopped spring onion

1 tsp chicken stock granules
1 tsp salt
a little sesame oil

1. Heat up oil and put in ginger puree and seasoning.
2. Stir and cook until boiled.
3. Add in chopped spring onion. Stir well and remove from heat.
4. Leave to cool before storing.

Recipe source: 大牌档酱 作者: 郭子仁

Tuesday, April 28, 2009

Vanilla Ice-cream

All along I've been making yogurt ice-cream. Thought of giving the "real" ice-cream a try last week. Also a good excuse to try my new bottle of vanilla extract which I bought some times ago. :)

I used a recipe from "冷冻甜品“. I think this is the most simple recipe from the book.

Ingredient A:
3 egg yolk
60g caster sugar
2 tsp vanilla essence
150g dairy whipping cream (or 100g fresh milk, if you don't like strong milky taste)

Ingredient B:
250g non-diary whipping cream

1. Mix (A) until well combined and double boil until thicken. Remove from heat and leave to cool.
2. Beat (B) until stiff. Mix all mixture together and stir well.
3. Pour into a prepared container and freeze overnight or until set.

As I didn't have any dairy whipping cream, I substituted with 100g fresh milk (low-fat). This ice-cream was very smooth and creamy. And yes, I'd put the vanilla extract to good use! :D This is definitely a keeper!

However, we found it to be on the sweeter side. So the next round I make, I'll adjust the sugar content accordingly. Well, that's the best part of "Homemade", isn't it? 甜咸酸辣自行加减! :)

Tuesday, April 7, 2009

Steam Hakka "Ki Ban"

This is a hakka snack. For our hakka clan, we call this "Ki Ban". "Ki"- means "rise" and "Ban" means "kueh". So this is something like a "Huat Kueh" or "Fatt Koh". Some bakeries do sell this, but is labelled as "Ang Bao". However, it is not available most of the time.

For hakka, we usually buy this to pray to our ancestors. So last week I volunteered to make this for my mum for her praying during the "Qing Ming Jie". All went well except the colour.

Everything was done at my mum's place, except the dough starter. She had the rose pink powder form which I wasn't used to. As I hand kneaded the dough, the powder was not fully dissolved and as a result, we added more powder ... :( When I open the wok, I see RED instead of pink! Anyway, my mum was happy to see that the "Ki Ban" did "Rise"! For older generation, due to superstitious, if the "Ki Ban" never "Rise", it symbolises not bad luck but "BAD OMEN"!

I made another batch yesterday at my home. With the convenient of a mixer, the dough was ready in a very short time. This time I used the liquid rose pink, mixed together with the water before adding to the dough. And I was able to get the pink that I want. :) but not the shape! :( The whole process was very straight forward but I found it was not easy to round up into a pretty shape. Recipe over Aunty Yochana. Hers is so much prettier and smoother too.

Sponge dough (@ 9.40 pm): after mixing, very sticky

The next morning (@ 8.30 am): after proofing overnight

After mixing the sponge dough with the main dough (@ 9 am)

After 1 hour (@ 10 am), the dough expanded.

This was how the dough looked like, after 4 hours of proofing (@ 1 pm).

Shaped dough waiting for steaming. (Next time must remember not to apply too much oil on the dough.)

Finally, the steamed "Ki Ban".

The texture of "Ki Ban" - Soft & chewy.

This batch was specially made for my father's death anniversary tomorrow! I'd never made anything for him in my life.... I hope he likes it! 老爸,这是女儿亲手做的,献给您。。。

Monday, March 30, 2009

Before March end..

I must record this before March end.... so that I remember I made this very first cake with so called "frosting" for my elder boy's birthday, his 8th birthday on 12 March. I had asked him in advance whether he wants a chocolate cake or something else. He wanted a chocolate cake. :)

I have collected a few chocolate cakes recipes in my file. However, since I have no confident in sponge cake, I opted for this "Steam Moist Chocolate Cake". Look easy and straight forward to me. Best of all, steam one! This cake recipe has been around quite sometimes ago. It received many good reviews from many blogger.

True enough, this was the best chocolate cake! It was very soft and "super super moist"! :) Everyone who tried it gave their thumbs-up! :)

I'd "frost" the cake with "chocolate fudge topping". As it was my very first time using chocolate, I didn't know whether the consistency is correct or not. I spent nearly an hour "cooking/stirring" the chocolate. Occasionally, I cheated a bit, using medium/big fire to speed up the process! :(

I tried to slice the cake into half, but with my clumsy and lousy skill, the cake became lopsided...! After that I tried to drizzle the cake with the "chocolate fudge", but the chocolate kept dripping down the cake board! Now, how to transfer the cake to another clean cake board? Any suggestion from you?

However, due to the high oil content, I'll only make this once a year or even longer. You see, originally recipe uses 250gm + 125gm butter or corn oil in a 9 inch baking pan or 2 x 9" sandwich pan!! I made a half recipe using an 8" cake pan and I chose corn oil. But still the oil content is on a high side. I felt guilty after making this cake..... :( Guess, ONCE a while is fine....

Recipe is available at Yochana's Cake Delight.

Thursday, March 26, 2009

Dim Sum Bao - 2nd Attempt

I made another attempt to make this bao the other day. This time round I omitted the "ammonia powder" entirely. I read around the web and came to know that this ammonia powder actually made the baos "split or smile". Once the baos are steamed, the ammonia smell will evaporate.

In my first attempt, all my steamed baos came out very well and without any trace of ammonia smell. However, a few bloggers encountered the presence of ammonia smell in their steamed baos, strange!

Back to my second attempt. Having heard so much of how stinky this ammonia was, and partly out of curiosity I open the bottle cover and sniffed... Gosh!!!! So I decided to omit it entirely, after all it only make the bao split, not a problem to me as long as the baos are soft and fluffy, right? Well, I was quite disappointed and stunned when I open the wok!

All the baos STILL split but not as pretty as my first attempt! It was not fluffy at all, though it was still soft but not as soft! :( On a closer look, these baos resemble a picture in a "pau flour" available in our supermarket. ;)

Well, at least I learned something (but through the hard way): Nothing venture Nothing gain.

For this batch, since I didn't have enough "Hong kong flour", I substituted some with "Cake flour" also a low-gluten flour.

For the fillings, I used the same char siew recipe from Gina of KC. This time I bought the char siew pork from a different vendor and used the same seasonings. The taste was real fantastic! Very similar to "Tiong Bahru Pau" fillings! :))

Though the baos were not as soft and fluffy as the previous attempt, my two kids love them any way. They commented that my baos were very tasty! :D They could gobble up 2 pcs at one go!

This bao definitely will not stick in your teeth! :) I believe how you knead the dough determine the texture of your final product, just like bread. :) For your info, this bao remained soft after several hours in my wok, with cover on, a pleasant surprise to me when I had a bite in the late evening... :)

After rounds of baos pleating, I think I can pleat better now. Thanks to my husband who loves to watch food related programmes. In fact, he was the one who show me roughly the technique to pleat. :)

Tuesday, March 3, 2009

Dim Sum Bao - Hongkong Style

This was my first attempt making a smiling bao.

Original recipe is a 12 hours Pau skin from Rusti of KC. However, instead of letting the dough proved for 12 hours, I proved it for 8 & 1/2 hours.

I made the starter dough at 10 pm the night before and the next morning at about 6.30 am the dough looked like this:

For the starter dough, after mixing the dough was very very sticky. The next morning, it would double and when you touched it, it would be soft and "moist".

The good thing about this dough is that there is no additional time to prove the dough after the fillings are done. Simply steam immediately. And within 10 minutes you have piping hot bao for breakfast. :D

When my timer sound, I was very worry and excited to lift up my wok cover. ..... To my greatest joy, the six buns (and subsequent three batches) were ALL smiling happily at me! :D The texture of the bun was very soft and fluffy, just like from a dim sum restaurant! :D

I'm glad that from now on I'm able to enjoy this type of bao right in my own home early in the morning. :)

Recipe as follows:

Starter Dough:
110g tap water
185g Hong kong flour
1/2 tsp Double Acting Baking Powder
1/8 tsp instant yeast

Mix everything together and leave to prove in a plastic container for 12 hours. (I proved for 8 & 1/2 hours, in a mixing bowl, covered with wet towel, left it in my oven - power off, door closed.)

Skin dough:
375g Hong kong flour
200g sugar
23g shortening
75g tap water
20g double acting baking powder
5g ammonia
1/2 tsp vinegar

Add all the above ingredients to the starter dough. Using a dough hook, mix on Kenwood speed 3 for 6 minutes. (Mix till the dough is not sticky and form a ball.)

Take out dough and scale to 30g each. (I used 40g each, the size was just right to me.)
Shape each piece into a ball before rolling.
Fill with chilled meat filling and steam immediately. (I steam at high heat for 10 minutes.)

1. Maximum proving time for starter dough is 14 hours. Over fermenting will make your baos sour.
2. This recipe will yield 30 buns if you scaled to 30g each.
3. When rolling dough, keep the edges thinner and the centre portion slightly thicker.
4. For char siew baos, steam for 10 minutes.
5. For baos with raw meat fillings, steam for 15 minutes.
6. If making big chicken/meat baos, steam for 20 minutes.
7. Prepare the fillings after you have made the starter dough and leave it in the fridge. (Chilled fillings is easier to handle.)

For the fillings, I used a char siew fillings recipe from Gina of KC. The fillings was equally good and yummy! :)

The char siew fillings recipe as follows:

300g Char siew pork, chopped finely (buy from hawker stall)
3 tbsp roasted sesame seeds
4 shallots, diced finely

120ml water
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
3 tbsp sugar **
1 tbsp tapioca flour (I omitted)
1 tbsp corn flour (I use 2 tbsp since I didn't have tapioca flour on hand.)
1 tsp plain flour

1. Mixed the seasonings together in a bowl.
2. Stir fry onions in the wok.
3. Add seasoning into wok to stir fry. Fry till it becomes thick and sticky.
4. Add diced char siew pork and continue to stir fry.
5. Lastly, blend/mix in the roasted sesame seeds.
6. Turn off heat, remove to cool completely before using.

** For me, I found my char siew fillings on a little sweet side. I suspect it could be the char siew I bought, so please adjust the sugar accordingly.