Bakpao / Pao / Baozi

Indonesian cuisine is as varied as its culture. With the world’s fourth largest population made up of 250 ethnic groups and spread out over 6,000 populated islands, Indonesia, as can be imagined, is a land of huge diversity.

The archipelago once lay along the ancient trading routes between the Middle East and the Far East, a position that opened it wide to the influences from many far-off places. The most popular dishes that originated in Indonesia are now common across most of Asia. Popular Indonesian dishes such as bakpao, siomay also easy to find in Malaysia,
Singapore, Thailand and others Asian country .

Bakpao is a type of steamed, filled bread item in various Chinese cuisines as there is much variation as to the fillings and the preparations. It can be filled with meat and / or vegan fillings . It can be eaten at any meal and is often eaten for breakfast.

What a wonderful day ?? woke up early morning, check my e-mail and got message like this :

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BAKPAO / PAO / BAOZI

Source : Mr.Sahak Pribadi

Ingredients:

Skin :

250 gr white starch flour / hongkong flour

250 gr flour

50 gr sugar

1 sachet Instant Yeast

1 tsp. baking powder

50 gr. sugar

30 gr. milk powder

250 ml cold water

50 gr shortening

1/2 tsp. salt

Fillings:

100 gr ground beef meat or chicken

2 chopped garlic

1 small onion

5 shallots, thin sliced

1 tbsp sweet soy sauce

1 tsp white pepper

1 tsp salt

1 tsp sugar

1 tsp tapioca water

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 minutes

(2) Fillings: Fry shallots and garlic till fragrant then add in all the sauce, and the rest ingredients and then thicken with tapioca water. Off the heat, let it cool

(3) Divide the dough into small balls of 40 gr

(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 minutes and then steam over high heat for 10 minutes.