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Steamed bapao/siopao(± 24 st)Ingredients:4 dl water2.5 teaspoons dried yeast4 teaspoons sugar1 kg flourpinch salt3 large eggsFor the stuffing:3 tablespoons margarine3 onions5 garlic cloves750 gr mixed ground beef and pork1 tablespoon djahé (ginger powder)pepper and salt1 teaspoon ve-tsin1 tablespoon sugarsweet soy sauce |
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How to prepare:Mix the yeast with the lukewarm water and sugar and set aside for 10 minutes.Knead the flour with eggs, salt and yeast mixture well and let the dough, under a wet dish towel, rise at a warm place for 1 hour.
Meanwhile, prepare the stuffing: grate or chop the onions, crush the garlic and stir-fry both in margarine. Add the ground beef and fry stirring to crumbs. Add spices and sugar. Stir well and flavour with sweet soy sauce. Let cool.
Knead the dough for a minute and let rise for 30 minutes.
Divide the dough in ± 24 balls. Flatten and fill with a large tablespoon stuffing .Close to a ball and place, seam down, on baking paper. Let rise for another 20 minutes .Steam the bapao/siopao buns in a steamer for about 25 minutes.
Variation: Use cooked chicken to make chicken bapao. Chop the chicken well before adding.
First published: April 12, 2003, Netherlands |
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