Page 28 - Neg Kaysarap Preview

Kimpao Buns…cont.

In another bowl, sift together all the dry ingredients. Sift all the dry
ingredients and set aside.

Prepare a bigger bowl, combine the yeast mixture into the flour

mixture, eggs, egg yolks, butter and liquid ingredient.

If kneading by hand, knead the dough on a floured surface. Spread the
dough and use your wrist to form a round ball. Repeat the procedure of

kneading till dough becomes elastic and smooth. Put the dough ball in
a greased bowl covered with a damp cloth and let it rise for 1 ½-2

hours.

Punch the dough to let out all the bubbles, and roll on a floured
surface.

Cut 50-75 gram balls. Roll the dough. Put the filling into the buns. Seal

the edges, dip in beaten eggs and roll in Japanese bread crumbs.
Arrange each kimpao dough on baking paper, 4"x4" in size.

Allow to rise for 45 minutes-1 hour or until it doubles.

In a wok, heat up the vegetable oil. Make sure that the oil is enough to
deep-fry the kimpao dough. Fry till golden brown and drain in paper
towels.

Use a wok to deep-fry kimpao
buns for an even fry.

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