Yam Filled Bakpao

Stuffing Ingredients

• 1 medium sized yam
• 1 handful of dried ebi, washed and soaked in warm water
• 3 cloves of minced garlic
• 1/4 tsp pepper powder
• 1 tsp sugar (to taste)
• 1/4 tsp stock powder (to taste)
• 1 tbsp oyster sauce
• Salt when needed

How to make

• - Shaved the clean bengkoan, set aside
• -chopped ebi that has been soaked in warm water (ebi is soft)
• -prepare a frying pan, add 2 tablespoons of oil, add chopped garlic, stir fry until fragrant
• -Add chopped ebi, stir-fry until fragrant then add jicama that has been shaved, mix well, add all the spices, stir-fry until wilted, then correct the taste if not added according to taste then set aside
• -prepare a bowl of flour and yeast mix well
• - add sugar, salt and oil then pour in warm water little by little then knead until smooth and not sticky to hands
• -After it is smooth and not sticky, round the dough and cover it with a clean cloth and leave it for 15 minutes
• - Transfer the dough to a marble table, knead briefly and then form an oval (like a pipe)
• -Cut the dough into 8 or according to taste, round the dough and cover it with a clean cloth so it doesn't dry out
• Take the dough and flatten it with a rolling pin, the middle is a bit thick and the edges of the dough are thin
• -fill with 1 tablespoon of stuffing then shape according to taste
• -Let the dough rest for 20 minutes or rise
• -Heat the steamer, arrange the buns into the steamer pan. Spray the buns with water/splash water and then steam for 15-20 minutes or until cooked
• Don't forget to cover the pot in a clean cloth so that the water doesn't drip
• -serve while warm

Bakpao Ingredients

• 200 gr key flour (low protein)
• 60 gr tangmien flour
• 1 tsp instant yeast
• 45 gr granulated sugar/sugar
• 1/4 tsp fine salt
• 2 tbsp vegetable oil
• 120-125 ml warm water

Location:

Share :