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Bak Pao
Makes 6-7 buns
Ingredients
For the dough:
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100 gr Plain flour
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1½ tablespoon caster sugar
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2 teaspoons (1 sachet(8g) dried yeast
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pinch of salt
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¼ cup milk
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¼ cup lukewarm water
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2 tablespoons of peanut oil (vegetable or
olive oil is fine)
Preparation:
Fry the onions and garlic, add the pork mince and mix thoroughly Add the salt,
pepper, sugar and kecap manis and the chopped spring onions Cook until the
meat is done and the juice has evaporated Set aside and cool.
Prepare the dough:
In a large bowl place the flour, salt, sugar and the yeast Mix the water, milk
and oil together Make a well in the flour and pour in the liquid Mix together
with a wooden spoon On lightly floured board knead the dough for approximately
5 minutes.
Place in a bowl and cover with plastic cover
and stand in a warm place for about 30 - 45 minutes until the dough has
doubled in size Punch down the dough and knead a further 2-3 minutes Return to
the bowl and cover again and let stand for a further hour Take the dough and
shape into a log and slice into six equal portions Flatten each disc and place
1½ tablespoon of the filling onto the disc place a quarter of a boiled egg on
top and stretch the dough around the edges and over the filling pinching the
edges together to close Roll to form a ball Place each bun upside down on a
small square of greaseproof paper Use a small sharp knife to cut a cross on
the top of the bun Place the buns white the paper square underneath it in a
bamboo steamer basket Cover with the bamboo lid , if using a conventional
steamer, make sure you cover the lid with a clean tea towel first to prevent
water condensation droplets from falling onto the buns Steam over high heat
for 20 minutes or until the buns are light and fluffy and cooked.
Serve with sweet chili sauce
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