The word itself is bakpao loanwords derived from Hokkien spoken by the majority of Chinese people in China. Pao means that the parcel while the Bak this means meat, this means that the parcel is bakpao contains meat.
Bakpao could indeed be categorized as some sort of bread. Bakpao dough made of wheat flour yeast so that fed expands, then given the stuffing at the core. Bakpao now no longer contains meat only. But it may contain chocolate, strawberries, peanuts, green beans, and a lot of that stuff. Due to closed, then to distinguish the so, the top labelled bakpao i.e. titikan colour.
Brief info for you, bakpao was first discovered by Zhuge Liang (181-234), an expert on the Chinese military. She found the recipe along with his soldiers when bakpao must pass a hazardous River local people advised him to offer a human head as a form of sacrifice. Of course the Zhuge Liang did not agree. He then ordered his army to hunt down animals and wrap it in a flour dough formed a similar man as a sacrifice. From this then bakpao started to become part of the Chinese community.
Just like any other imported food, bakpao course changes tailored to the tastes of Indonesia society. That's why then we often encounter bakpao chocolate, strawberry, peanuts, green beans, chicken, beef, and much more.
Went out to buy bakpao indeed easily done because the seller bakpao easily found. But there is no harm is not to implement ways to make own bakpao at home? check out aja directly how to make cake simple bakpao
How to create a soft and tender bakpao
Here's how to make the following materials and original bakpao also stride.
Ingredients:
Low-protein flour 300 g
60 g cornstarch
8 g yeast
TSP baking powder
Tsp salt
White butter 30 g
100 g powdered sugar
Cold water 150 ml
The chocolate jam
Strawberry jam
How to make: bakpao
Prepare a clean bulk containers.
Stir in the flour and powdered sugar and then mix well.
Stir in cornstarch, yeast and baking powder, then mix well.
Pour water little by little while continuing to stir. Knead until the dough is well blended and make sure there are no lumps.
Stir in salt and butter. Knead again by hand until well mixed.
Let the dough for 30 minutes. Don't forget to seal the container with a cloth.
Take a little dough and then shape into small balls. Form until the dough runs out.
Let stand for 10 minutes the dough circle.
The circle of dough earlier then pipihkan and insert an existing field, spherical shape again.
Let stand the ORB filled dough for 30 minutes.
Prepare steamed over medium heat. Bakpao steamed for 30 minutes or until cooked bakpao.
Bakpao ready eaten while warm.
How to make a simple chicken content bakpao
Here's how to make the contents of the following chicken bakpao materials and also his pace.
Leather: bakpao
Low-protein flour 300 g
60 g cornstarch
8 g yeast
TSP baking powder
Tsp salt
White butter 30 g
100 g powdered sugar
Cold water 150 ml
Fillings: chicken bakpao
200 g chicken meat, finely minced
1 stalk green onion. Finely sliced
Garlic 2 cloves
Red Onion 4 pieces
1 tsp granulated sugar
Tsp salt
Pepper powder TSP
How to make chicken content: bakpao
Puree the garlic, onion, sugar, salt, and pepper powder.
Saute seasoning which already mashed up to smell fragrant. Stir-fry over medium heat only.
Stir in chicken and scallions that were already sliced finely. Saute chicken until half cooked.
Next is to make the skin bakpao. Prepare a clean bulk containers.
Stir in the flour and powdered sugar and then mix well.
Stir in cornstarch, yeast and baking powder, then mix well.
Pour water little by little while continuing to stir. Knead until the dough is well blended and make sure there are no lumps.
Stir in salt and butter. Knead again by hand until well mixed.
Let the dough for 30 minutes. Don't forget to seal the container with a cloth.
Take a little dough and then shape into small balls. Form until the dough runs out.
Let stand for 10 minutes the dough circle. The circle of dough earlier then pipihkan and insert an existing field, spherical shape again.
Let stand the ORB filled dough for 30 minutes.
Prepare steamed over medium heat. Bakpao steamed for 30 minutes or until cooked bakpao.
Bakpao ready eaten while warm.
How to make mushroom contents bakpao
Here's how to make the contents of the following fungal bakpao materials and also his pace.
Leather: bakpao
Low-protein flour 300 g
60 g cornstarch
8 g yeast
TSP baking powder
Tsp salt
White butter 30 g
100 g powdered sugar
Cold water 150 ml
Material content: mushroom bakpao
Oyster Mushrooms 200 g, shred into small
2 stalks spring onion. Finely sliced
2 garlic cloves, finely chopped
1 tsp granulated sugar
Tsp salt
Pepper powder TSP
Oyster sauce 1 tsp
TSP soy sauce
Sweet soy sauce 1 tsp
1 tsp cornstarch
How to make mushroom contents: bakpao
Dissolve cornstarch in advance with a tbsp of mineral water.
Prepare a frying pan over medium heat. Saute garlic until fragrant.
Stir in the mushrooms and then Saute until wilted.
Stir in green onion, granulated sugar, salt, pepper powder, oyster sauce, soy sauce, and sweet soy sauce. Mix until well blended.
Pour cornstarch which is already dissolved.
Cook until cooked then set aside.
Next is to make the skin bakpao. Prepare a clean bulk containers
Stir in the flour and powdered sugar and then mix well.
Stir in cornstarch, yeast and baking powder, then mix well.
Pour water little by little while continuing to stir. Knead until the dough is well blended and make sure there are no lumps.
Stir in salt and butter. Knead again by hand until well mixed.
Let the dough for 30 minutes. Don't forget to seal the container with a cloth. Take a little dough and then shape into small balls. Form until the dough runs out.
Let stand for 10 minutes the dough circle.
The circle of dough earlier then pipihkan and insert an existing field, spherical shape again.
Let stand the ORB filled dough for 30 minutes.
Prepare steamed over medium heat. Bakpao steamed for 30 minutes or until cooked bakpao.
Bakpao ready eaten while warm.
How to make chocolate bakpao
Here's how to make a chocolate bakpao following materials and also his pace.
Leather: bakpao
Low-protein flour 300 g
60 g cornstarch
8 g yeast
TSP baking powder
Tsp salt
White butter 30 g
100 g powdered sugar
Cold water 150 ml
Material contents: chocolate bakpao
50 g powdered sugar
Chocolate milk powder 3 tbsp
Cocoa powder without taste 2 tbsp
Meses chocolate 25 g
Cold water 3 TSP
How to make chocolate: bakpao
Prepare the containers clean. Stir in powdered sugar, chocolate, milk powder and cocoa powder without flavor. Mix until blended.
Pour water little by little. Mix until no rotate.
Enter meses, mix well.
Next is to make the skin bakpao. Prepare a large container of bersihMasukkan wheat flour and powdered sugar and then mix well.
Stir in cornstarch, yeast and baking powder, then mix well.
Pour water little by little while continuing to stir. Knead until the dough is well blended and make sure there are no lumps.
Stir in salt and butter. Knead again by hand until well mixed.
Let the dough for 30 minutes. Don't forget to seal the container with a cloth.
Take a little dough and then shape into small balls. Form until the dough runs out.
Let stand for 10 minutes the dough circle.
The circle of dough earlier then pipihkan and insert an existing field, spherical shape again.
Let stand the ORB filled dough for 30 minutes.
Prepare steamed over medium heat. Bakpao steamed for 30 minutes or until cooked bakpao.
Bakpao ready eaten while warm.
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