Steamed Bakpao Buns (Chinese Steamed Buns) with Chicken Filling, Soft and Fluffy Halal Restaurant-Style

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• 400 grams Low-protein all-purpose flour
• 7 grams Instant yeast
• 60 grams Granulated sugar
• 1 tsp Baking powder
• 200 ml Warm liquid milk
• 3 tbsp Vegetable oil
• 20 ml Water
• 300 grams Minced chicken breast
• 3 cloves Minced garlic
• 1/2 Minced onion
• 4 Dried shiitake mushrooms (soaked, minced)
• 2 tbsp Sweet soy sauce (kecap manis)
• 2 tbsp Halal oyster sauce
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Granulated sugar for the filling
• 1/2 tsp Ground pepper
• 1 tbsp Cornstarch (dissolved in a little water)
• 2 stalks Chopped green onion
• to taste Parchment paper for lining

👩‍🍳 Instructions

1. 1 Make the filling first: sauté the garlic and onion in a little oil until fragrant, then add the minced chicken and stir until it changes color.
2. 2 Add the minced shiitake mushrooms, sweet soy sauce, oyster sauce, soy sauce, sugar, and pepper. Mix well and cook over low heat for about 5 minutes.
3. 3 Pour the dissolved cornstarch into the chicken mixture, stirring quickly until it thickens into a thick ragout-like consistency. Turn off the heat, add the green onion, mix well, then let cool.
4. 4 For the bun dough, combine the flour, instant yeast, sugar, and baking powder in a large bowl and mix well.
5. 5 Gradually pour in the warm milk while kneading, then add the vegetable oil and water. Keep kneading until the dough is smooth, elastic, and no longer sticky (about 10-15 minutes).
6. 6 Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for 45-60 minutes until it doubles in size.
7. 7 Punch down the dough, knead briefly to release the air, then divide into 12-14 equal portions and shape into balls.
8. 8 Flatten each ball of dough, place 1-1.5 tbsp of the chicken filling in the center, then wrap and seal by folding and twisting the edges until it forms a neat round bun.
9. 9 Place each bakpao on a small piece of parchment paper and arrange them in a steamer, leaving space between the buns so they don't stick together as they rise.
10. 10 Let the buns rest again for 15-20 minutes before steaming so they rise fully (second proofing).
11. 11 Steam the bakpao over medium heat for 12-15 minutes. While steaming, tuck a wooden spoon into the gap of the steamer lid so condensation doesn't drip onto the buns.
12. 12 Once cooked, turn off the heat and let the buns sit for 2-3 minutes before opening the steamer lid so they don't deflate suddenly. Serve warm.

💡 Tips

📊 Nutrition Facts / serving

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