Bakpao recipe, soft and tender, tips and tricks for smooth, not wrinkled buns

Summary

In this video, the creator demonstrates how to make soft and fluffy chocolate-filled bakpao (steamed buns) from scratch. The recipe includes ingredients like low-protein wheat flour, sugar, butter, yeast, and chocolate spread. The process involves mixing, kneading, and resting the dough before shaping it into buns filled with chocolate. After a brief resting period, the buns are steamed to perfection. The creator provides useful tips on the resting time and steaming techniques, ensuring the bakpao remains smooth, soft, and delicious. A must-try recipe for anyone craving a homemade sweet treat!

Takeaways

• 😀 The recipe demonstrates how to make soft, smooth chocolate-filled bao buns (bakpao).
• 😀 Ingredients include 250g low-protein wheat flour, 1 tbsp sugar, 150ml lukewarm water, 1 tbsp unsalted butter, 1 tsp yeast, and 1/2 tsp salt.
• 😀 Mix the flour and yeast, then dissolve the sugar in water and add it gradually to the flour mixture while stirring.
• 😀 Knead the dough for about 15 minutes until soft and elastic, and divide it into 8 portions (approximately 53g each).
• 😀 After dividing the dough, shape it into round balls and cover with a cloth to prevent drying out.
• 😀 Prepare a steamer and line it with parchment paper or cupcake liners (alternatively, banana leaves can be used).
• 😀 Roll out each dough ball, add chocolate spread in the center, and seal it tightly to prevent leakage during steaming.
• 😀 Rest the shaped dough for about 20 minutes to allow it to rise, adjusting the time based on the climate (shorter in warmer conditions).
• 😀 Steam the buns over medium-low heat for approximately 10 minutes, making sure to prevent condensation from dripping into the buns.
• 😀 The finished chocolate-filled bao buns should be soft, fluffy, and smooth without any wrinkles or imperfections.

Q & A

What type of flour is used in the bakpao recipe?

The recipe uses 250 grams of low-protein all-purpose flour, specifically the Kunci Biru brand.

What is the purpose of using low-protein flour in the recipe?

Low-protein flour helps to create a soft and smooth texture for the bakpao dough.

How much sugar is needed for the bakpao dough?

1 tablespoon of sugar is used in the dough recipe.

Can the sugar be dissolved in cold or hot water?

The sugar should be dissolved in 150 milliliters of water that is neither too hot nor too cold.

What type of butter is used in the recipe?

Unsalted butter (mentega putih) is used in the recipe.

How long should the dough be kneaded?

The dough should be kneaded for about 15 minutes until it becomes soft and elastic.

How many portions should the dough be divided into?

The dough should be divided into 8 portions, each weighing approximately 53 grams.

How can you form the bakpao if you don’t have a kitchen scale?

If you don’t have a kitchen scale, you can estimate the portions by eye, aiming for even-sized portions.

What can be used to prevent the bakpao from sticking during steaming?

Parchment paper, or cupcake liners, can be used as a base for the bakpao during steaming. Alternatively, you can use banana leaves.

What is the ideal resting time for the dough before steaming?

The dough should rest for about 20 minutes. If the weather is warm, you can reduce the resting time to 15 minutes. It’s important not to let it rest too long, or it may shrink during steaming.

How long should the bakpao be steamed for?

The bakpao should be steamed for about 10 minutes over medium heat, until they are fully puffed and smooth.

What should you do to prevent water from dripping onto the dough during steaming?

If using a round steamer, cover the lid with a cloth to absorb any condensation and prevent water from dripping onto the dough.

What type of filling is used in this bakpao recipe?

The filling used in this bakpao is chocolate spread, specifically the Colatta brand.

Can you use a different filling for the bakpao?

Yes, you can substitute the chocolate spread with other fillings like sweet red bean paste, custard, or any filling of your choice.