|130 ml water|
|120 ml milk|
|490 gr flour|
|20 white caster sugar|
|6 gr yeast|
|500 gr beef|
|Sugar (extra, this is for the filling. The other sugar is for the bread)|
|200 gr taugé|
|100 gr string beans|
|1 red bell pepper|
|1 yellow bell pepper|
Start with making the pao (bun/bread)
- Make sure the water and milk are at room temperature. Mix the water, milk, yeast and sugar in a bowl and let it rest for 15 minutes so the yeast can activate.
- After 15 minutes, add the flour to the bowl and mix until you have a smooth batter. Then let the dough rise for 40 minutes. Cover the bowl with a kitchen towel.
- Now, take a cutting board where you can knead the dough and knead it for 10 minutes. This way you get a light dough. Then cut the dough in pieces of 50 grams and roll the pieces into balls.
- Then roll them flat with a rolling pin (until they are double the size you want the pao to become).
- Put some oil on the flat dough and fold them one time. Put them on an plate with some oil on it (only so much so the dough will not stick to the plate) and let it rest and rise again for 25 minutes.
- Bring a pan with water to a boil, put the steaming basket on top and then steam the pao’s for 15 minutes.
- When making the pao’s, there is a lot of waiting time. In this time you can make the filling.
- To make the filling, first cut the beef in small pieces (as small as you want, the smaller the easier to divide) and fry them in a pan. When they are starting to cook add soy sauce, sugar, pepper and salt (there is no minimum or maximum, add as much as you like) and continue cooking for a few minutes.
- Cut the taugé, peppers and beans in small pieces. Take a frying pan and cook for a few minutes until the vegetables are ready and start turning soft.
- After this the filling is ready. Cut the pao’s in half, put the filling in the pao and the bapao is ready.
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