Meatbun
Hi Everyone......
The first time I made Bakpao 2 years ago the results were wrinkled due to thin skin, but then it became beautiful. Recently I made it again and it's annoying, I'm confused about where I went wrong, everything is the same as in the video, the recipe and method are all the same, except for one thing...... as long as My mixer doesn't use a timer, I just use my knowledge because I feel like I'm already good at making buns😁
When I failed, I blamed the flour I used. I finally tried using low protein flour as a mixture in the main ingredient which is 70 grams. The result is quite beautiful but I don't like the taste, it's not chewy, it's hard when cold. Finally I mixed with the timer according to my video, 4 and 8 minutes, the result was quite smooth but there were still a few wrinkles.
Then after the second mixer, I kneaded again with my hands for 3 minutes, the results were amazing!!!
This way I tried it with Pao flour from Bogasari, Kabuki flour from Bungasari and I made it with a mixture of tangmien and without tangmien
So you don't get wrinkles
- The dough must be mixed for quite a long time
- After mixing, knead again by hand for 3 minutes
- Proofing time 30-40 minutes
- For filled dumplings, the middle part should not be thin, it should be thick as a pillow so it doesn't wrinkle
- Once cooked, don't open it immediately, leave it for 2-3 minutes, don't take too long, it could get water droplets from above
For what taste?
Any flour that is mixed with tangmien flour or low protein flour does not produce chewy results, it is a little hard when cold, the next day it is much harder
With full Pao flour from Bogasari it tastes delicious, it's chewy, but after 1 day when you want to eat it you have to reheat it.
With full Kabuki from Bungasari the results are soft buns for up to 2 days, but the skin results are not as smooth as with Pao flour, the chewy is really delicious, so far this is my choice
Prickly dough
180g high protein flour
2g instant yeast
25g granulated sugar
90ml ice water
- Mix all the ingredients, mixer with a standing mixer for 4 minutes, with a hand mixer for 6 minutes, with a hand mixer for 8 minutes
- Close and rest 30 minutes
Main dough
70g high protein flour
2g baking powder
20g refined sugar
20ml ice water
20g white butter
2g salt
- Mix powdered sugar with ice water, stir well
- Add the sugar and white butter solution into the starter mixture, just mix briefly
- Add baking powder, salt and flour, mixer until smooth and elastic (I took 8 minutes) rest 40 minutes
- Steam in a steamer with warm water, covered with a cloth, for 15 minutes
- After 15 minutes, turn off the heat, don't open the lid, let it sit for 3-4 minutes before opening
I just made it in the beginning with the time (less than 4 and 8 minutes, the result was all wrinkled)
Below, for those who want to use tangmien flour, the method is the same as above
Prickly dough
180g high protein flour
2g instant yeast
25g granulated sugar
100ml ice water
Main dough
70g high or low protein flour
30g tangmien flour
2g baking powder
20g refined sugar
20ml ice water
30g white butter
2 g salt
30 сен 2023
