Fluffy Steamed Buns with Savory Chicken or Sweet Chocolate Filling

Bakpao (Steamed Buns) with Chicken Filling and Chocolate Sprinkles

Ingredients

For the Dough:

• 500 grams all-purpose flour
• 100 grams granulated sugar
• 2 teaspoons active dry yeast (or instant yeast, such as Fermipan)
• 50 grams unsalted butter (or white butter)
• 1/2 teaspoon salt
• 250 ml ice-cold water

For the Chicken Filling:

• 2 medium chicken breasts
• 4 cloves garlic
• 3 shallots
• 2 candlenuts
• 1 teaspoon coriander seeds
• 1/2 nutmeg
• 1 stalk lemongrass (crushed)
• 2 bay leaves
• 2 kaffir lime leaves
• Salt, to taste
• Black pepper, to taste
• Water, as needed
• 3 tablespoons oyster sauce
• 2 tablespoons sweet soy sauce

For the Chocolate Sprinkle Filling:

• Chocolate sprinkles (meises), as needed

Instructions

For the Chicken Filling:

1. Marinate the Chicken: Rub the chicken breasts with crushed garlic and black pepper. Allow to marinate for 15 minutes, then boil until cooked through. Drain and discard the cooking liquid. Shred the chicken into fine pieces.

2. Prepare the Spice Paste: In a mortar and pestle or food processor, grind garlic, shallots, coriander seeds, candlenuts, and nutmeg into a smooth paste.

3. Cook the Spice Paste: Heat a bit of oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Add lemongrass, bay leaves, and kaffir lime leaves. Cook for a few more minutes.

4. Combine with Chicken: Add the shredded chicken to the pan. Stir well to coat the chicken with the spices. Pour in the oyster sauce, sweet soy sauce, and a little water to create a moist filling. Adjust the seasoning with salt and pepper as needed. Cook until the liquid is reduced and the filling is well-combined. Set aside to cool.

For the Dough:

1. Prepare the Dough Mixture: In a large bowl, combine flour, sugar, and yeast. Gradually add ice-cold water, mixing until a rough dough forms.

2. Knead the Dough: Once the dough begins to come together, add the butter and salt. Knead until smooth and elastic, about 10 minutes. For best results, occasionally slap the dough against the counter to develop its texture.

3. Proof the Dough: Cover the bowl with a damp cloth or plastic wrap and let it rest in a warm place for 30 minutes, or until the dough has doubled in size. Punch down the dough to release the air.

4. Divide and Shape: Divide the dough into 40-gram portions. Flatten each portion and place a spoonful of either the chicken filling or chocolate sprinkles in the center. Pinch the edges together to seal and shape into smooth balls.

5. Prepare for Steaming: Line a steamer with parchment paper. Place the filled dough balls on the paper, ensuring they are spaced apart. Cover the steamer with a cloth to prevent condensation from dripping onto the buns.

6. Steam the Buns: Steam over medium heat for 15 minutes. Ensure the water is simmering but not boiling vigorously. The buns are done when they are fluffy and cooked through.

7. Serve: Enjoy your bakpao warm, either with the savory chicken filling or the sweet chocolate sprinkles.

Tips:

• If you prefer a sweeter filling, adjust the amount of sweet soy sauce relative to the oyster sauce in the chicken filling.
• Make sure to use ice-cold water for the dough to ensure a light and fluffy texture.
• Always check the steaming water level and keep it topped up as needed to prevent burning.

Indulge in these delicious, fluffy steamed buns, perfect for any meal or snack. Enjoy them fresh and warm for the best experience!