BAKPAO MERAH DAGING CHARSIU HALAL alhamdulillah
Silahkan disikaat resepnyaaa
Halal Red Charsiu Bakpao (Steamed BBQ Chicken Buns)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging ayam paha kotak-kotak kecil, campurkan dengan bubuk angkak, saus BBQ, madu, minyak wijen, lada putih, dan kaldu jamur, aduk rata, lalu marinasi dalam kulkas minimal 2 jam.
- Cincang bawang putih dan bawang bombay.
- Panaskan minyak, infuse dengan potongan daun bawang dan jahe sebentar hingga wangi, lalu buang daun bawang dan jahenya.
- Tumis bawang bombay hingga agak layu, masukkan daging ayam yang sudah dimarinasi, masak hingga matang dan wangi.
- Tuang air, masak hingga menyusut, koreksi rasa.
- Larutkan tepung maizena dengan air dingin, tuang ke dalam tumisan daging sambil diaduk hingga mengental, matikan api dan biarkan dingin.
- Campur tepung khusus bakpao dan tepung terigu protein rendah dengan gula pasir, baking powder double acting, dan ragi khusus bakpao.
- Tambahkan susu cair dan air dingin, uleni hingga setengah kalis, lalu masukkan garam dan minyak sayur di akhir, uleni lagi hingga kalis.
- Giling adonan memanjang, lipat, dan giling ulang berkali-kali untuk tekstur yang lebih halus.
- Bagi adonan menjadi bagian sekitar 25 gram, bulatkan semua, tutup dengan kain dan diamkan sekitar 10-15 menit.
- Pipihkan bagian pinggir adonan, isi dengan isian daging, bentuk menjadi segitiga dan kunci bagian atasnya. Lakukan hingga selesai.
- Tutup bakpao dengan plastik, diamkan sekitar 45 menit-1 jam hingga mengembang.
- Kukus dalam kukusan yang airnya sudah mendidih, tutup dengan kain, kukus selama sekitar 10 menit.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh into small cubes, mix with red yeast rice powder, BBQ sauce, honey, sesame oil, white pepper, and mushroom bouillon, stir well, then marinate in the fridge for at least 2 hours.
- Mince the garlic and onion.
- Heat oil, infuse it with pieces of scallion and ginger briefly until fragrant, then discard the scallion and ginger.
- Sauté the onion until slightly softened, add the marinated chicken, and cook until done and fragrant.
- Pour in water, and cook until it reduces, adjusting the seasoning to taste.
- Dissolve cornstarch in cold water, pour it into the chicken mixture while stirring until thickened, then turn off the heat and let it cool.
- Mix the special bakpao flour and low-protein flour with sugar, double-acting baking powder, and special bakpao yeast.
- Add cold milk and cold water, knead until half-kneaded, then add salt and vegetable oil at the end, and knead again until smooth.
- Roll the dough out long, fold it, and re-roll repeatedly for a smoother texture.
- Divide the dough into pieces of about 25 g each, roll into balls, cover with a cloth, and let rest for about 10-15 minutes.
- Flatten the edges of each piece of dough, fill with the meat filling, shape into a triangle, and pinch the top closed. Repeat until finished.
- Cover the bakpao with plastic, and let rise for about 45 minutes to 1 hour.
- Steam in a steamer with already-boiling water, cover with a cloth, and steam for about 10 minutes.
Mode Masak
Silahkan disikaat resepnyaaa
Halal Red Charsiu Bakpao (Steamed BBQ Chicken Buns)
BAKPAO MERAH DAGING CHARSIU HALAL alhamdulillah
BAKPAO MERAH DAGING CHARSIU HALAL alhamdulillah
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging ayam paha kotak-kotak kecil, campurkan dengan bubuk angkak, saus BBQ, madu, minyak wijen, lada putih, dan kaldu jamur, aduk rata, lalu marinasi dalam kulkas minimal 2 jam.
- Cincang bawang putih dan bawang bombay.
- Panaskan minyak, infuse dengan potongan daun bawang dan jahe sebentar hingga wangi, lalu buang daun bawang dan jahenya.
- Tumis bawang bombay hingga agak layu, masukkan daging ayam yang sudah dimarinasi, masak hingga matang dan wangi.
- Tuang air, masak hingga menyusut, koreksi rasa.
- Larutkan tepung maizena dengan air dingin, tuang ke dalam tumisan daging sambil diaduk hingga mengental, matikan api dan biarkan dingin.
- Campur tepung khusus bakpao dan tepung terigu protein rendah dengan gula pasir, baking powder double acting, dan ragi khusus bakpao.
- Tambahkan susu cair dan air dingin, uleni hingga setengah kalis, lalu masukkan garam dan minyak sayur di akhir, uleni lagi hingga kalis.
- Giling adonan memanjang, lipat, dan giling ulang berkali-kali untuk tekstur yang lebih halus.
- Bagi adonan menjadi bagian sekitar 25 gram, bulatkan semua, tutup dengan kain dan diamkan sekitar 10-15 menit.
- Pipihkan bagian pinggir adonan, isi dengan isian daging, bentuk menjadi segitiga dan kunci bagian atasnya. Lakukan hingga selesai.
- Tutup bakpao dengan plastik, diamkan sekitar 45 menit-1 jam hingga mengembang.
- Kukus dalam kukusan yang airnya sudah mendidih, tutup dengan kain, kukus selama sekitar 10 menit.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh into small cubes, mix with red yeast rice powder, BBQ sauce, honey, sesame oil, white pepper, and mushroom bouillon, stir well, then marinate in the fridge for at least 2 hours.
- Mince the garlic and onion.
- Heat oil, infuse it with pieces of scallion and ginger briefly until fragrant, then discard the scallion and ginger.
- Sauté the onion until slightly softened, add the marinated chicken, and cook until done and fragrant.
- Pour in water, and cook until it reduces, adjusting the seasoning to taste.
- Dissolve cornstarch in cold water, pour it into the chicken mixture while stirring until thickened, then turn off the heat and let it cool.
- Mix the special bakpao flour and low-protein flour with sugar, double-acting baking powder, and special bakpao yeast.
- Add cold milk and cold water, knead until half-kneaded, then add salt and vegetable oil at the end, and knead again until smooth.
- Roll the dough out long, fold it, and re-roll repeatedly for a smoother texture.
- Divide the dough into pieces of about 25 g each, roll into balls, cover with a cloth, and let rest for about 10-15 minutes.
- Flatten the edges of each piece of dough, fill with the meat filling, shape into a triangle, and pinch the top closed. Repeat until finished.
- Cover the bakpao with plastic, and let rise for about 45 minutes to 1 hour.
- Steam in a steamer with already-boiling water, cover with a cloth, and steam for about 10 minutes.
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