Black Pepper Beef Filling

Ingredient A:

• 500 g Beef (Thinly Sliced)
• 10 g Cornstarch
• 25 g Sweet Soy Sauce
• 25 g Oyster Sauce
• 5 g Soy Sauce

Ingredient B:

• 30 g FILMA® Cooking Oil
• 25 g Garlic (Chopped)
• 200 g Onion (Thinly Sliced)
• 15 g Oyster Sauce
• 25 g Sweet Soy Sauce
• 10 g Tomato Sauce
• 10 g Black Pepper (Roasted and Roughly Ground)
• 2 g Salt (to taste)
• 10 g Sugar
• 150 g Green and Red Bell Peppers (Thinly Sliced)
• 30 g Spring Onions (Diagonally Cut)

Instructions:

Mix Ingredient A and let it sit in the chiller for 1 hour.

Heat FILMA® Cooking Oil to sauté Garlic and Onion until fragrant, then add the marinated beef and the rest of the seasonings. After cooking, turn off the heat and then add the bell peppers and spring onions. Adjust the seasoning, then let it cool to use as a filling for bao after cooling.

Bao Dough

Ingredient A:

• 425 g Medium Protein Flour
• 75 g Tangmien Flour
• 75 g Powdered Sugar
• 6 g Instant Yeast
• 5 g Baking Powder
• 125-250 g Ice Water

Ingredient B:

• 45 g FILMA ® Baker’s Cream Fat
• 2 g Salt

Instructions:

Mix Ingredient A with a mixer until evenly mixed, then add Ingredient B and mix again until the dough becomes smooth and elastic.

Weigh the dough at 60 g each, then fill with 30 g of filling and shape the dough as desired.

Let the bao dough rest for 45-60 minutes until it expands 75%, then steam over medium heat for 12 minutes until cooked.