Page 27 - Neg Kaysarap Preview

Kimpao Buns

Dough: Filling: Yield: 30 pcs
4 c all purpose flour 1 large onion, minced

4 c bread flour 5 cloves garlic, minced
2 tbsp + 2 tsp salt 4 c ground meat (chicken, beef or pork)
2 tbsp active yeast 1 c carrots, minced

1 tbsp baking powder 1 c potatoes, minced
1 tbsp bread improver 1 c mix red and green bell pepper,

1 c sugar minced
¼ c warm evaporated milk 2 tsp black pepper
1 ½ c evaporated milk 1 ¼ tbsp seasoning

8 pcs XL eggs yolks ¼ c water
1 ½ c unsalted butter 3 tbsp sugar

extra flour for dusting. 1 ½ c green peas
2 c cubed cheese
Coating: ½ c vegetable oil

6-8 eggs, beaten Thickening:
Japanese bread crumbs 3 pcs XL eggs
½ c cornstarch

Prepare the filling. Sauté n onion and garlic in vegetable oil. Add meat
and water. When it boils, add carrots, potatoes, green peas, seasoning,

sugar, pepper and mixed bell peppers. When the filling is already
cooked, allow to cool then add 3 eggs, cheese spread and cornstarch.

Blend well and add cubed cheese.

Prepare the dough. In a bowl, dissolve 1 ½ tbsp of sugar and yeast in
warm liquid. Let it stand until foamy, about 10 minutes.

cont.

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