AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Tuesday, April 01, 2008

Bakpao (Indonesian Style)

I was reluctant to try this recipe when the pao skin has "Tangmien" flour but finally I decided to give it a try and I was surprised that the pao is not sticky but fluffy instead.










Ingredients: Skin

300 gm. Hong Kong flour or Pao flour
50 gm. Tang mien flour
2 tsp. Instant Yeast
1 tsp. baking powder
50 gm. sugar
30 gm. milk powder
30 gm. egg white
170 gm. cold water
30 gm. shortening
1/2 tsp. salt

Fillings:

350 gm. roasted pork or chicken
1 Tbsp. sugar
1 Tbsp. Oyster sauce
2 tsp. sesame oil
1 tsp. dark soya sauce
1/2 tsp. salt
1 tsp. pepper
5 sliced shallots
2 chopped garlic
2 Tbsp. Tapioca flour + 3 Tbsp. Water (mix together)

Method:

(1) Beat all the skin ingredients together in a mixer till it's not sticky. At this stage the skin will be very soft. Leave to proof for 45 mins.
(2) Fillings: Fry shallots and garlic till fragrant then add in all the sauce and then thicken with tapioca water. Off the heat and stir in the diced roasted pork.
(3) Divide the doug into small balls of 40 gm.
(4) Roll out the dough, place the fillings in the middle and the pinch the dough together to make into a flower shape.
(5) Rest pao for 30 mins and then steam over high heat for 10 mins.

40 comments:

Anonymous said...

hi aunty yochana
i really viewing your blog... how do you find time and energy to bake everyday? can i ask you for the recipes for some of your baked goodies? nutcracker

Anonymous said...

Dear Aunty Yochana,

Your Bakpao looks very delicious and make me so hungry ......

Regards,

Anna

Asan said...

Aunty, can you pls share the recipe? I would love to know how to make those HK style fluffy paos. I tried someone's recipe using tangmien and ended up with a sticky mess, not dough. TIA!

yochana said...

Hi Asan,

I can post the recipe but I must warn you that it's a little sticky at first when it's beating. You beat in a machine till it's not so sticky. Dust with flour when wrapping the char siew.

Rgds

yochana said...

Hi nutcracker,

as you've said, I'm very busy. I will try my best to post the recipes that you want.

rgds

Anonymous said...

wow aunty, I must say, your pao looks more tempting than those sold here!
rgds-YooLee

sue said...

so cutie this Bakpao...the flower shape makes me smile n grin.
How is this different to our char siew pao?
thanks

yochana said...

Hi sue,

It's fluffy....funny isn't it? It has tang mien flour.

rgds

n2inpink said...

lucy,
see this bakpao... especially the flower, remind me of my mama's home made bakpao....

till now my flower is still not looks like flower, so ?? i always make the "botak" one... faster, save time and still yummy! hahhaha!

i was wondering what u CAN'T make?
from chinese, ang moh, malay kueh..
everything u can!

have a blessed evening a head!

yochana said...

hi n2inpink,

hahaha...I've that question before but never reply because I don't know how to reply.

Rgds...

Anonymous said...

Dear Yochana,

Really like the way the paos are shaped - how do you do it ?

Also, can you please advise how to make the fillings look so moist and inviting without being too liquid nor too starchy. The fillings in my paos always turn out quite disappointing as compared to those that one buys.

Hope you can share the recipe.

Best regards,
Joyce

maggie said...

dear aunty yochana i would like to try this bakpao can i ask u for the recipes, thank you

Mrs. Gauri Manish said...

hi aunty yochana,

It was n2inpink who introduced ur blog. really surprised.

can u share d recipe of
Bakpao? n wat is tang mien flour? i mean where can i get in SG, any special brand? sorrrrryyy for so many silly questions.

TIA!

yochana said...

Hi Mrs Gauri Manish

Tang mien flour is a kind of starch flour easily available in NTUC.

rgds

yochana said...

Hi Joyce,

I used my fingers to pinch them together. You can control how moist you want for your fillings. Just mix the sauce spoon by spoon till you desired.

rgds

Anonymous said...

Hi yochana,
Last 2 days you didnt post anything and I really missed your food photos. :)

May I ask what shortening did you use in this recipe?

Thanks.

Anonymous said...

Hi Aunty ,

Thanks for sharing receipe but I wonder what is Tang mieng flour ? as you say is Starch but what kind starch ? wheat starch ? corn starch or else ????

thank you so much .

Anonymous said...

hi aunty,

can i substitute shortening with something else??

regards,
jess

Anonymous said...

Auntie,

Do you have time to share how to make the type of pau that smiles? I mean the type available from tim-sum shops.

I didn't ask if you know how to make.............. because in my opinion there is nothing that you cannot make :)

Thank you!!!
fiona

yochana said...

hi jess,

you can use margarine instead of shortening.

rgds.

yochana said...

Hi ,

Tang Mien is easily available. Tang Mien flour is for making other dim sum skin like siew gao and it has a chewy and rubbery texture.

Rgds

yochana said...

Hi fiona,

I used to make the smiling pau but it takes a lot of time to do it. I normally have to ferment the dough for 3 or 5 days before i can actually make the pow.

rgds

yochana said...

Hi anonymous,

sorry I was out of town.

I used Crisco (shortening. Any shortening is acceptable.

rgds

Chris said...

Hi Aunty Lucy,

Where can i get tang mien flour and also tangzhong flour that florence mentioned in her blog for her 65C tangzhong? I have gone to Gim Hin Lee and Phoon Huat today and they say they don't have these 2 types of flour. Can help to advice where i may be able to find them? An targeting to try your bakpao recipe tomoro.Thanks for your kindness. Warmest regards

Chris said...

Hi Aunty Lucy,

Sorry. Please ignore my tang mien flour request. Just saw your answers as i scrolled down. Apologies. Chris

Delphine said...

Aunty,
Miss you & your food last 2 days & was a bit disappointed when I on the computer in the morning, but I understand that you must be on holiday. Anyway, enjoy yourself if you are on holiday. Like all your bakes & food. Thanks, Bye.

Anonymous said...

Dear Aunty Yochana,

Last 2 days I didn't see your food photos.
I really missed you and missed your food.

Thanks for sharing your Bakpao recipe.

Regards,

Anna

Chris said...

Hi Aunty Lucy,

Sorry to trouble you but i couldn't find the tang mien flour in NTUC today. Is the name on the packaging "Tang Mien Flour" or there is another name it is known as? The closest i saw was "Wheat Starch" which is good for tim sum and the chinese words sounded like "tang mien". The service girl couldn't help. Would appreciate your clarification if you don't mind. Thank you. Regards

Asan said...

Hello, Aunty....always enjoy your bakes. Thanks for posting the recipe...will definitely try this pao....I was finally able to get a bag of pao flour (Orchid brand) and will try after our trip this weekend.

Our oriental stores have tangmien flour but they are sometimes marked as 'wheat starch' as they are flour from which gluten/protein had been removed.

yochana said...

Hi Asan,

yes wheat starch is Tang Mien flour.

Have fun then.

rgds

yochana said...

Hi Chris,

Same answer as Asan.

Wheat Starch is Tang Mien Flour.

Rgds.

Chris said...

Hi Aunty Lucy,

I just finished making the pao. So sad, my pao turn out non-fluffy and a bit yellowish in look. My son commented it looked very different from the one we buy outside, hee hee. Pai sei. I wonder if it's because i didn't mix the flour mixture long enough. I used the cake mixer with the 2 dough hook to mix for around 15 minutes or so. What is the ideal mixing time for the pao mixture? Could you be kind enough to give some advice so i can give it another shot at baking it. Thks n regards

yochana said...

Hi chris,

It turned out hard? Mmm...I beat quite long. yes i used the dough hook too. My dough was pretty soft in texture. I think you give a try again. Pao always bully people.

rgds

delia said...

Hi Aunty,
How many paos does this recipe yield? I tot of eating pao, so I had to make it myself as I don't eat pao sold outside.

Anonymous said...

hi aunty i just wonder why this recipe say rest for 30 mins, like other pao recipes it always say just rest for 10 mins, is this bakpao recipe different from other recipes? thank you

Aunty Yochana said...

hi anonymous,

10 mins. is too short for it to proof.

rgds

Neutral Ocean said...

Thank you for posting the Indo style bakpao recipe! My Oma always makes delicious bakpao and now I can too!

Best Regards,

Jackie

Anonymous said...

Hi Aunty Yochana,

Just a stupid question...when u said cold water on the ingredients..is it the cold water from the fridge or from room temperature?

Thank you..love you blog anyway :)

Regards,
Noveny

Aunty Yochana said...

Hi Noveny

it's cold water from the fridge.

rgds

Anonymous said...

Hi aunty yochana,

I'm just curious, can i substitute the "pao flour" with bread flour? or any other flour like all purpose flour?
what the difference they make?

i live in small town at state, it's impossible for me to find "pao flour" at walmart.

thanks in advance,
caren