Bakpao Kacang Hitam (Chinese Black Bean Buns)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
Adonan pao:
450 gr Terigu serba guna+extra untuk taburan
300 gr Terigu protein rendah, 75 gr Gula
525 ml Susu, 1½ st Garam, 2¼ st Baking powder
3 sm Minyak sayur, 10½ gr Ragi instant
Isi:
160 gr Kacang hitam (rendam minimal 8 jam)
100 ml Santan, 1 Daun pandan-simpulkan
110 gr Gula, ½ st Garam, ½ st Vanili
1 st Tepung ketan, Air secukupnya
Cara membuat
Isi: Masak kacang & air di api besar sampai mendidih. Kecilkan api, tutup panci & rebus hingga lunak. Blender halus kacang dengan 7-8 sm air sisa merebus. Masak dengan bahan2 lain di api kecil sambil diaduk2 (jangan gosong) sampai cairan susut & adonan kalis. Angkat, biarkan mendingin. Tutup adonan & simpan di kulkas sampai siap akan digunakan.
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). Bagi & potong adonan sama besar menjadi 17 buah. 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 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 mengembang. Kukus ± 15 menit. Angkat tutup hati2, jangan sampai air menetes. Keluarkan pao. Hidangkan hangat.
Ingredients
Pao dough:
450 gr All-purpose flour+extra for dusting
300 gr Pastry flour, 3 tbsp Vegetable oil
75 gr Sugar, 525 ml Milk, 1½ tsp Salt
2¼ tsp Baking powder, 10½ gr Instant yeast
Filling:
160 gr Black bean (soaked for 8 hours in water)
100 ml Coconut milk, 1 Pandan leaf-knotted
110 gr Sugar, ½ tsp Salt, enough Water
1 tsp Sticky rice flour, ½ tsp Vanilla extract
Directions
Filling: Put beans in a pot & add in water. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans soften. Remove beans from the liquid & put it in a food processor/blender. Add in 7-8 tbsp of remaining water from boiling. Grind the beans finely. Put other filling ingredients & the ground beans in a pot. Cook & stir the filling continuously over low heat until it dries & thickens (make sure not to burn it). Remove from the heat & let it cooled. Cover & put filling in the fridge until you`re ready to use it.
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 min. Divide & slice the dough into 17 equal weight 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 min. Lift the lid carefully & remove the buns. Serve warm.