January 11, 2015

bak pao mini isi daging cincang

Mini Bakpao with Minced Meat Filling Recipe

Minced Meat Filling:
  • frying oil
  • 2-3 gloves garlic finely chopped
  • 250 gr minced meat
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon salty soy sauce
  • 1 whole onion sliced into small squares
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon broth powder
  • 1 leek finely chopped (if desired)
  • 5 sachet chili sauce
  • 4 sachet tomato sauce
  • 1/2 tablespoon sugar

Bakpao Skin Ingredients:
  • Ingredients I
  • 100 cc lukewarm water
  • 2 1/2 teaspoon instant yeast (fermipan)
  • 130 gr high protein flour (Cakra Kembar)
  • Ingredients II
  • 370 gr screened high protein flour
  • 125 gr sugar
  • 2 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 teaspoon butter
  • 100 cc water

Additional Tools
  • Paper Oil about 3-5 cm in diameter
  • Steamer

How to Make  :

Minced Meat Filling
  1. Heat oil and saute garlic until fragrant.
  2. Add minced meat, sesame oil, oyster sauce, sweet and salty soy sauce into pan. Stir-fry until the minced meat changes color and is not reddish again.
  3. Add 1 sliced onion, ground pepper and broth powder.
  4. Add finely sliced onion, chili sauce, ketchup and sugar.
  5. Stir fry until the water from minced meat is reduced. Do not forget to taste, before turning off the stove.
Bakpao Skin I
  1. Dissolve instant yeast in lukewarm water in a rather large sized bowl. Make sure the water is not too hot, because it will damage the yeast.
  2. Add 130 gram high-protein flour into the yeast solution, then stir and knead until even.
  3. Cover the bowl with a cloth for 15 minutes. 
Bakpao Skin II
  1. Add 370 grams of high-protein flour into a large bowl large.
  2. Add 125 grams of sugar, 2 1/4 teaspoons baking powder and 1/4 teaspoon salt.
  3. Add Bakpao Skin I which already has expanded.
  4. Add 5 teaspoons of butter and 100 ml of water.
  5. Mix well and knead about 20 minutes until the dough is mixed evenly and not sticky. You may add water little by little (1 tablespoon per time), if the dough is to too dry.
  6. Form the dough into a large ball, then cover the bowl with a cloth for 1 1/2 hours until the dough turns approximately 2 times the actual size.
  7. Open the cloth and then prick the dough with a fork until deflated.
  8. Divide the dough into 2 parts, and each part into two parts again, and so on until the desired bun size, Place in a container covered with cloth during the working process so that the dough stays moist. For these mini bakpaos I divided the dough into about 20 parts.
  9. Round up each part. Remember to take each part of dough one by one from under the cloth and place it back under the cloth after completion.
  10. Take one rounded bun, and the roll into a circle. Note that you have to avoid making it too thin so that the content will not melt out at the steaming process. Try to keep the center, where you will place the minced meat filling, thicker than the periphery of the circle.
  11. Put 1 tablespoon of minced meat filling on top of the circle, then fold all ends of the periphery to the center to close the bakpao. Tap or pinch a little to tighten the bakpaos.
  12. Cover with paper oil which already had been prepared, and turn up so that the paper oil's position is at the bottom of bakpao. Then, place it back under the cloth.
  13. Boil water in a steamer, and enter the raw bakpaos into it. Do not forget to put some distance, because the bakpaos will inflate.
  14. Place the steamer cover that has been wrapped in a clean and dry cloth to avoid water dropping on the bakpaos.
  15. Steam for 15 minutes, then turn off stove. Let the bakpaos cool in steamer so that the bakpao texture hardens a little and is not destroyed when removed from steamer.

The Mini Bakpao with Minced Meat Filling Recipe

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