Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, bakpao isi rendang (steamed buns with rendang filling). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Bakpao Isi Rendang (Steamed Buns with Rendang filling). Here is how you achieve that. Ingredients of Bakpao Isi Rendang (Steamed Buns with Rendang filling) It's of high protein flour. Add ice water little by little to the mixture of dry ingredients, knead until smooth.
Bakpao Isi Rendang (Steamed Buns with Rendang filling) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Bakpao Isi Rendang (Steamed Buns with Rendang filling) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have bakpao isi rendang (steamed buns with rendang filling) using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bakpao Isi Rendang (Steamed Buns with Rendang filling):
- Prepare 450 gram high protein flour
- Make ready 50 gram sugar
- Prepare 1 1/2 teaspoon instan yeast
- Get 1 teaspoon baking powder
- Make ready 240 ml ice water
- Make ready 2 tablespoon butter
- Get 1/2 teaspoon salt
Do all the dough until exhausted. Cover with a clean towel and dry. Today's recipe is for traditional Korean jjinppang: fluffy steamed buns filled with red beans. I shared a similar recipe a long time ago for steamed fluffy buns filled with vegetables and meat called jjinppang-mandu.
Instructions 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
Today's recipe is for traditional Korean jjinppang: fluffy steamed buns filled with red beans. I shared a similar recipe a long time ago for steamed fluffy buns filled with vegetables and meat called jjinppang-mandu. See recipes for Flavoured Rolled Crepes with Toasted Coconut Filling too. Mix flour, sugar, salt, and yeast together in a large bowl. See recipes for Easy Fish Pie Filling too.. bread flour • all purpose/plain flour • steamed purple sweet potatoes .
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