Bakpao Daging (Beef Steamed Buns)

Buns

500 grams all purpose flour
a dash of salt
200 ml luke warm milk
50 ml milk
1 heaping tablespoon active dry yeast
2 tbsps vegetable oil

Filling

2-3 hamburgers
1 carrot, dice
kernel from 1 corn
1 onion, chop
1/2 cup thinly sliced carrot leaves
3 cubes Hungarian Halaszle
1 tbsp olive oil
1/4 cup water (or as needed)

Additional to the filling:

3 green onions, thinly slice

Buns (dough):

Add yeast into lukewarm milk, let stand for 20-30 minutes (until foamy stage).
Mix dry ingredients, make a well in the center, add in vegetable oil, and pour the yeast mixture. Knead.
When it’s needed, add in the other 50 ml milk bits by bits while keep kneading, until dough is smooth and pliable.
Let rest until doubled in size (don’t forget to cover it with damp towel).
Punch down dough, divide into 20 balls. Flatten each either with rolling pin or simply with your hands/palms, place filling in the center, top with green onion slices, seam to seal.
Let rest filled dough until doubled in size again; then steam to cook (20-25 minutes)

Filling:

Heat olive oil, saute onion, brown the ground beef (hamburger). Add in the rest of the ingredients, stir to cook well. Let cool before filling dough.

If you wish to fill with sweets such as red bean, custard, or jam; add 1-2 tbsps of sugar to the dry ingredients for the dough before pouring the yeast mixture.
Halaszle cubes can be purchased at European stores, if not, substitute with any ready spice with beef flavoring (soup base is also great!)

Print Recipe

Bakpao Daging

steamed buns

Servings: 0

Ingredients

Buns

• 500 grams all purpose flour
• a dash of salt
• 200 ml luke warm milk
• 50 ml milk
• 1 heaping tablespoon active dry yeast
• 2 tbsps vegetable oil

Filling

• 2-3 hamburgers
• 1 carrot dice
• kernel from 1 corn
• 1 onion chop
• 1/2 cup thinly sliced carrot leaves
• 3 cubes Hungarian Halaszle
• 1 tbsp olive oil
• 1/4 cup water or as needed
• 3 green onions thinly slice

Instructions

Buns

• Add yeast into lukewarm milk, let stand for 20-30 minutes (until foamy stage).
• Mix dry ingredients, make a well in the center, add in vegetable oil, and pour the yeast mixture. Knead.
• When it’s needed, add in the other 50 ml milk bits by bits while keep kneading, until dough is smooth and pliable.
• Let rest until doubled in size (don’t forget to cover it with damp towel).
• Punch down dough, divide into 20 balls. Flatten each either with rolling pin or simply with your hands/palms, place filling in the center, top with green onion slices, seam to seal.
• Let rest filled dough until doubled in size again; then steam to cook (20-25 minutes)

Filling

• Heat olive oil, saute onion, brown the ground beef (hamburger). Add in the rest of the ingredients, stir to cook well. Let cool before filling dough.
• If you wish to fill with sweets such as red bean, custard, or jam; add 1-2 tbsp of sugar to the dry ingredients for the dough before pouring the yeast mixture.
• Halaszle cubes can be purchased at European stores, if not, substitute with any ready spice with beef flavoring (soup base is also great!)