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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
350 gr Daging/Ayam cincang berlemak
3 Bawang putih-cincang, 1 sm Saus soya
4 st Minyak wijen, ¾ st Bumbu ngohiong
100 gr Bawang bombay cincang, 1 st Lada
2 Daun bawang kecil-iris halus, 1 st Garam
1 sm Saus tiram, 3 sm Minyak goreng
2 st Kecap manis, 2 st Ang ciu
1 st Tepung tapioka+2 sm Air-aduk
Adonan pao:
300 gr Terigu serba guna+extra utk taburan
350 ml Susu, 200 gr Terigu protein rendah
1 st Garam, 1½ st Baking powder, 50 gr Gula
2 sm Minyak sayur, 7 gr Ragi instant
Cara membuat
Isi: Tumis bawang putih & bombay dengan minyak hingga layu. Masukkan daun bawang & daging, aduk hingga warna daging berubah. Buang sebagian lemak cair yang terbentuk. Bumbui dengan garam, kecap manis, saus soya, bumbu ngohiong, lada, saus tiram, ang ciu & minyak wijen. Masak hingga adonan hampir kering. Beri campuran tapioka, aduk hingga adonan mengental (± 3 menit). Angkat.
Adonan pao: Potong2 kertas roti/perkamen ukuran 8X8 cm. Campur semua bahan & uleni selama ± 15 menit/sampai kalis. Tutup adonan dengan lap lembab, biarkan sampai mengembang (30-45 menit). Potong adonan masing2 seberat ± 80 gr. Bentuk menjadi bola2. Letakkan di meja kerja bertabur terigu. Pipihkan menjadi lingkaran lalu letakkan 1 sm adonan isi di tengahnya. Bungkus adonan sehingga menutupi isi, cubit bagian atas adonan pao utk merekatkan. Letakkan pao di tengah kertas roti, dengan sisi yang direkatkan menghadap ke kertas. Tutupi dengan selembar lap.
Bungkus tutup kukusan dengan lap. Didihkan air di kukusan. Letakkan beberapa pao di dalam kukusan, beri jarak cukup lebar karena akan banyak mengembang. Kukus ± 15 menit. Angkat tutup hati2, jangan sampai air menetes. Keluarkan pao. Hidangkan hangat2 dengan saus sambal. Akan dihasilkan ± 11-12 Bakpao.
Ingredients
350 gr fatty Ground meat/chicken
3 cloves Garlic-minced, 3 tbsp Frying oil
100 gr Onion-chopped, 1 tsp Pepper
4 tsp Sesame oil, 1 tbsp Soy sauce
2 small Green onions-thinly sliced
1 tsp Salt, 2 tsp Chinese rice wine
2 tsp sweet Soy sauce
¾ tsp 5-spice powder, 1 tbsp Oyster sauce
1 tsp Tapioca flour+2 tbsp Water-mix
Dough:
300 gr All-purpose flour+extra for dusting
200 gr Pastry flour, 350 ml Milk, 1 tsp Salt
1½ tsp Baking powder, 7 gr Instant yeast
50 gr Sugar, 2 tbsp Vegetable oil
Directions
Filling: Sauté the onion & garlic with frying oil until wilted. Stir in green onion & ground meat until the meat color change; skim some of the liquid fat off. Add in the salt, sweet soy sauce, soy sauce, 5-spice pwd, pepper, oyster sauce, rice wine & sesame oil. Cook until the mixture almost dry. Pour in the tapioca mixture; stir until the mixture thickens (~ 3 minutes). Remove from the heat.
Dough: Cut a parchment paper into 8X8 cm squares. Mix all of the dough ingredients; then knead for ~ 15 min (until elastic). Cover the dough with a damp cloth; let it stand to rise for 30-45 minutes. Slice the dough into ~ 80 gr pieces. Shape them into balls; transfer to a lightly floured working surface. Flatten each ball into a circle. Place 1 tbsp of filling in the center of each dough circle. Wrap dough to cover the filling completely; pinch the top of dough to seal. Place dough, seam side down, in the middle of parchment paper. Cover the dough with a cloth.
Tie a tea towel around the steamer lid. Bring the water in a steamer to a simmer. Put some dough into the steamer. Leave enough space between dough as they will rise/expand much. Steam the buns for ~ 15 minutes. Lift the lid carefully & remove the buns. Serve warm with chili sauce. Will get ~ 11-12 Buns.
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