Learn from us: Recipes

Steamed Bun Ingredients

• 500 gr Cake Flour/Low Protein Flour
• 100 gr Powdered Sugar
• 8 gr Baking Powder
• 10 gr Instant Yeast
• 2 gr Salt
• 2 gr Food bleaching agent (optional)
• 255 gr Water
• 50 gr FILMA® Pusaka

Filling Ingredients

• 200 gr Chicken Thigh Fillet
• 50 gr Cabbage
• 10 gr Leek
• 50 gr Wood Ear (Mushroom)
• 8 gr Garlic
• 3 gr Ginger
• 3 gr Salt
• 5 gr Broth Powder
• 1 gr Pepper
• 2 gr Granulated Sugar
• 3 gr Soy Sauce
• 10 gr Sesame Oil
• 40 gr FILMA® Cooking Oil

Directions to Make Fillings

1. Chop cabbage and leek, set aside. Soak wood ear with hot water until rehydrated and ready to use.
2. Chop chicken meat with a food processor, add all seasonings.
3. Transfer the chicken into a bowl, combine with cabbage, leek, and mushroom.
4. Stir to combine and set aside in the refrigerator.

Directions to Make Steamed Bun

1. Combine all ingredients in a mixing bowl (omit the FILMA® Pusaka). Stir to combine, then combine with FILMA® Pusaka and continue until almost smooth.
2. Rest the dough for 5 minutes, then roll with a rolling pin 12 times or until soft enough.
3. Weigh out 45 gr of the dough, roll each portion into a ball then proof for 20 minutes.
4. Roll out the dough and fill with the prepared filling (25 gr filling for 45 gr dough)
5. Pull the sides to fully cover the top of the bun and place on a parchment paper.
6. Proof for 25 minutes and steam for 10 minutes, then remove the heat but do not open the steamer cover yet.
7. After 5 minutes, remove the cover and pao is ready to serve.