Bakpao Isi Rendang (Steamed Buns with Rendang filling)
Bakpao Isi Rendang (Steamed Buns with Rendang filling)

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, bakpao isi rendang (steamed buns with rendang filling). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Bakpao Isi Rendang (Steamed Buns with Rendang filling) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Bakpao Isi Rendang (Steamed Buns with Rendang filling) is something that I’ve loved my entire life. They are fine and they look wonderful.

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.

To get started with this 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 it.

The ingredients needed to make Bakpao Isi Rendang (Steamed Buns with Rendang filling):
  1. Prepare 450 gram high protein flour
  2. Make ready 50 gram sugar
  3. Prepare 1 1/2 teaspoon instan yeast
  4. Take 1 teaspoon baking powder
  5. Prepare 240 ml ice water
  6. Prepare 2 tablespoon butter
  7. Take 1/2 teaspoon salt

Repeat until all dough is finished. Steamed Buns Traditional Chinese steamed buns are round in shape with an enclosed filling, either with char siu pork or a traditional ground pork mixture with slices of Chinese lap cheong sausage and boiled egg. Steamed buns can also be made plain, i.e. without any filling. Cook chopped pork in a wok over medium heat.

Instructions to make Bakpao Isi Rendang (Steamed Buns with Rendang filling):
  1. Mix flour, sugar, baking powder, butter and instant yeast. Sift, then stir well.
  2. 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.
  3. After the dough has expanded, deflate the dough, divide and shape according to taste. Round shape, then rest the dough again for 30 minutes.
  4. 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.
  5. 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

Steamed buns can also be made plain, i.e. without any filling. Cook chopped pork in a wok over medium heat. Cook until pork is no longer pink. Drain, season with salt and set aside to cool. Today's recipe is for traditional Korean jjinppang: fluffy steamed buns filled with red beans.

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