Tara bakpao content of mature coconut as well. If the cold is not hard bun but not as warm as seats. Hence the brothers bakpao's brothers sell the same with steam. I just eat a bakpao in lukewarm first. Steam for a bit more maknyos. Entar after dibulatin continue dikiatin 30 minutes was closed wear newspaper. Can also use a wide banana leaf. For example, use the surface paper of the bakpaonya given a little flour let not stick. Let's try recipes to make coconut content from his mother's coconut saifa.
Bakpao Recipe Coconut Content
Material:
1/2 kg of flour (I use chakra) 2 eggs 4 tablespoons sugar 1/2 teaspoon salt1 1/2 tsp fermipan3 tbsp margarinair to taste
Material contents:
1/2 grains of coconut peeled and grated 300 grams of brown sugar (I use fragrant palm sugar) 3 tablespoons sugar2 tablespoon full flour 1 glass starfruit
How to make stuffing:
Chop brown sugar and cook with water and sugar until sugar dissolves in medium heat. Then add grated coconut while stirring. Stir constantly while sprinkling the flour. Terigunya should be sown to let not clot yes bun. Cook until the water runs out (not dry lho ya). The result is just like the picture. Wait a bit cool just enter into the dough.
Make Bakpao Dough
Mix the flour (not everything, leave some in case if too soft), fermipan, sugar, salt, eggs, mix while entering the water little by little while diuleni.Setelah all ingredients incorporate margarine enter while diuleni. If the dough is too soft then add the flour that was left behind. If the dough is less mushy may add a little water while continue diuleni until dough and not damp on the hand. Cover batter with wet napkin and let stand for about 1 hour until the dough expands.
How to Make Bakpao
Round the dough to 27 pieces then each one is stuffed. Then round again and put on a piece of bread paper or banana leaf cut into squares. Do until the dough and stuffing runs out. Then set aside 30 minutes until it again.