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.