Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bakpao isi rendang (steamed buns with rendang filling). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
See great recipes for Halal Pao Bun (Xialongpao / Bakpao), Bakpao too! Add ice water little by little to the mixture of dry ingredients, knead until smooth. Add the prawns, a pinch of salt and stir-fry until the prawns are cooked through.
Bakpao Isi Rendang (Steamed Buns with Rendang filling) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Bakpao Isi Rendang (Steamed Buns with Rendang filling) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bakpao isi rendang (steamed buns with rendang filling) using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bakpao Isi Rendang (Steamed Buns with Rendang filling):
- Get 450 gram high protein flour
- Take 50 gram sugar
- Prepare 1 1/2 teaspoon instan yeast
- Get 1 teaspoon baking powder
- Prepare 240 ml ice water
- Make ready 2 tablespoon butter
- Get 1/2 teaspoon salt
Bakpau, bakpao or bah-pau (Chinese: 肉包; pinyin: ròubāo; Pe̍h-ōe-jī: bah-pau; Javanese: ꦧꦏ꧀ꦥꦲꦸ, romanized: bakpau) is a Chinese Indonesian dish, type of Chinese bun filled with meat, usually minced pork. The name bakpau originates from the Hokkien word for "meat bun", though "meat" in Chinese culture usually refers to pork by default in the absence of other descriptors. A warm, steamed bun with tasty minced meat inside. This is so much more than a sausage roll.
Steps to make Bakpao Isi Rendang (Steamed Buns with Rendang filling):
- Mix flour, sugar, baking powder, butter and instant yeast. Sift, then stir well.
- Add ice water little by little to the mixture of dry ingredients, knead until smooth. Add butter and salt, knead with the help of a mixer (rest the mixer every 10 minutes to keep it from getting too hot). Knead until smooth elastic, then round the dough. Let stand for 30 minutes.
- After the dough has expanded, deflate the dough, divide and shape according to taste. Round shape, then rest the dough again for 30 minutes.
- Rollover thin, fill according to taste (I use the remaining rendang) Round the dough, make sure the dough is closed completely by pinching-pinch so that the contents do not come out. Cover the bottom with baking paper.
- Heat the steam until it is steaming, cover the lid with a cloth so the water doesn't drip. Steam the steamed buns for 5-7 minutes over high heat. Immediately remove from steam as soon as cooked
Bapao from the supermarket are okay but sometimes dry and always too big. This recipe makes the buns fluffy and the appropriate size for me. Bapao, or ba pao, is a steamed bun with a savory or sweet filling. Originally from China, it made its way into the Dutch kitchen via the cuisine of Indonesia, a former colony of the Netherlands. The savory filling is traditionally made with ground beef and is flavored with Chinese five spice powder (fennel, anise, ginger, cinnamon and cloves) and sweet soy sauce.
So that is going to wrap it up with this special food bakpao isi rendang (steamed buns with rendang filling) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
