I made pao again, this time is "bak pao". I love this dough recipe, easy and save time! This recipe makes the dough a lot smoother and fluffier. I used pao flour, it is whiter than regular flour and it is super fine in texture. I make a filling with minced meat, garlic, onions, ginger, jicama, pepper, salt, sugar, sweet soy sauce, thick black sauce, shao xing wine and sesame oil.
我又做了包子，这次是“肉包”。我喜欢这个面团配方，简单省时间！这个配方做出来的面团很光滑和蓬松。我用的是面包粉，它比普通的面粉更白，质地非常细腻。馅料里头我使用了猪肉碎，大蒜，洋葱，生姜，沙葛和胡椒粉，盐，糖，甜酱油，浓黑酱油，绍兴酒和芝麻油调味。
Before I start making the dough I need to have my filling ready, because it goes in before proofing.
在我开始制作面团之前，我需要准备好馅料，因为它在包子发酵之前包入。
Filling:
Mince pork 500g
Grated Ginger 1 tbsp
Chopped Garlic 1 tbsp
Chopped Spring Onion 5 sprigs
Oyster sauce 1 and 1/2 tbsp
Sesame Oil 2 tbsp
Shao Xing Wine 1 and 1/2 tbsp
Dark soy sauce 1 tsp
Soy sauce 2 and 1/2 tbsp
Corn starch 2 tbsp
Sugar 1 tsp
Salt 1/2 tsp
Pepper 1 tsp
Water 150 ml
Method:
1. Combine all the ingredients except water and mix well.
2. Mix in the water in three batches and mix well.
3. Set aside while making the pao dough.
Pao flour 500g
Granulated sugar 80g
Instant yeast 8g (2 tsps)
Corn oil 50g
Water 240g
Double action powder 5g (1 tsp)
Instruction:
1. Mix all the ingredients evenly, kneed for about 15 minutes until the dough is smooth (if use machine is about 10 minutes), and rest the dough for 5-10 minutes,
2. After this, roll the dough into a long sausage and cut it into equal pieces of about 60g each. Form round and place them under a towel.
3. Roll the dough out in a circle with a rolling pin until it is less than half a centimeter in thickness. Fill it up with a full tablespoon of minced meat mix and close it up.
4. The pao need to proof for 30 minutes in a warm place.
5. Steam for 15 minutes in medium high heat.
6. When the time is up, turned off the heat and leave the lid in a small slit state for about 3-5 minutes.
7. Be careful when open the lid to avoid water drip on the paos. Wipe off the water on the lid once you opened it.
Note:
*Don't open lid right after turning off fire, sudden changes of temperature will result in buns collapse.
Happy Making!
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