Translate

Friday, September 16, 2016

Bakpao Kacang Hitam (Chinese Black Bean Buns)



In Indonesian & English

Bahan
Adonan pao:                                   
  • 450 gr Terigu serba guna+extra untuk taburan
  • 300 gr Terigu protein rendah, 75 gr Gula halus
  • 525 ml Susu, 1½ st Garam, 2¼ st Baking powder
  • 3 sm Minyak sayur, 10½ gr Ragi instant *

Isi:
  • 160 gr Kacang hitam (rendam minimal 8 jam)
  • 100 ml Santan, 1 Daun pandan-simpulkan
  • 110 gr Gula, ½ st Garam, ½ st Vanili
  • 1 st Tepung ketan, Air secukupnya


Cara membuat
  • Isi: Masak kacang & air di api besar sampai mendidih. Kecilkan api, tutup panci & rebus hingga lunak. Blender halus kacang dng 7-8 sm air sisa merebus. Masak dng bahan2 lain di api kecil sambil diaduk2 (jangan gosong) sampai cairan susut & adonan kalis. Angkat, biarkan mendingin. Tutup adonan & simpan di kulkas sampai siap akan digunakan.
  • Adonan pao: Ptg2 kertas roti/perkamen ukuran 8X8 cm. Campur semua bhn & uleni selama ± 15 mnt/sampai kalis. Tutup adonan dng lap lembab, biarkan sampai mengembang (30-45 mnt). Bagi & ptg adonan sama besar menjadi 17 buah. Bentuk menjadi bola2. Ltkkan di meja kerja bertabur terigu. Pipihkan menjadi lingkaran lalu letakkan 1 sm adonan isi di tengahnya. Bungkus adonan sehingga menutupi isi, cubit bagian atas pao utk merekatkan. Ltkkan pao di tengah kertas roti, dng sisi yg direkatkan menghadap ke kertas. Tutupi dng selembar lap.
  • Bungkus tutup kukusan dng lap. Didihkan air di kukusan. Ltkkan bbrp pao di dlm kukusan, beri jarak cukup lebar karena akan mengembang. Kukus ± 15 mnt. Angkat tutup hati2, jangan sampai air menetes. Keluarkan pao. Hidangkan hangat.
  • * Lihat keterangan jumlah rasio penggunaan ragi pada kemasan karena dapat berlainan.


Ingredients
Pao dough:                                                         
  • 450 gr All-purpose flour+extra for dusting
  • 300 gr Pastry flour, 3 tbsp Vegetable oil
  • 75 gr Sugar, 525 ml Milk, 1½ tsp Salt
  • 2¼ tsp Baking powder, 10½ gr Instant yeast *

Filling:
  • 160 gr Black bean (soaked for 8 hours in water)
  • 100 ml Coconut milk, 1 Pandan leaf-knotted
  • 110 gr Sugar, ½ tsp Salt, enough Water
  • 1 tsp Sticky rice flour, ½ tsp Vanilla extract


Directions
  • Filling: Put beans in a pot & add in water. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans softened. Remove beans from the liquid & put it in a food processor/blender. Add in 7-8 tbsp of remaining water from boiling. Grind the beans finely. Put other filling ingredients & the ground beans in a pot. Cook & stir the filling continuously over low heat until it dries & thickens (make sure not to burn it). Remove from the heat & let it cooled. Cover & put filling in the fridge until you`re ready to use it.
  • Dough: Cut a parchment paper into 8X8 cm squares. Mix all of the dough ingredients; then knead for ~ 15 min (until elastic). Cover the dough with a damp cloth; let it stand to rise for 30-45 min. Divide & slice the dough into 17 equal weight pieces. Shape them into balls; transfer to a lightly floured working surface. Flatten each ball into a circle. Place 1 tbsp of filling in the center of each dough circle. Wrap dough to cover the filling completely; pinch the top of dough to seal. Place dough, seam side down, in the middle of parchment paper. Cover the dough with a cloth.
  • Tie a tea towel around the steamer lid. Bring the water in a steamer to a simmer. Put some dough into the steamer. Leave enough space between dough as they will rise/expand much. Steam the buns for ~ 15 min. Lift the lid carefully & remove the buns. Serve warm.
  • Read the instruction on the yeast packaging.

Popular Posts

Followers