Learn from us: Recipes Soto Betawi Bomboloni

Recipe by: Jo Kim Gwan (Chef Garry)

Bomboloni Dough

Ingredients A:

• 1 kg High-protein flour
• 120 g Caster sugar
• 10 g Instant yeast
• 5 g Bread improver
• 5 g Baking powder
• 15 g Salt

Ingredients B:

• 200 g Whole eggs
• 500 g Liquid milk

Ingredient C:

• 160 g Palmboom^® Cake Margarine

Ingredient D:

• 2 kg FILMA^® Goodfry Deep Frying Fat

Ingredients E (Bomboloni coating):

• 3 Whole eggs, (beaten for egg wash)
• 500 g Breadcrumbs

Instructions:

• Mix ingredients A together
• Add ingredients B, then knead until the dough comes together and is about 75% developed
• Add ingredient C and continue kneading until the dough is smooth, elastic, and reaches full development
• Divide and weigh the dough into portions of 50-60 g
• Shape into balls, then dip into egg wash and coat with breadcrumbs evenly
• Gently flatten each ball, and let rise until doubled in size (about 90 minutes)
• Deep-fry using FILMA^® Goodfry Deep Frying Fat at 160-170°C until golden brown

Soto Betawi Filling

Ingredients A:

• 300 g Beef, diced
• 2 Bay leaves
• 2 kaffir Lime leaves
• 3 stalks Lemongrass
• 1 litre Water (for boiling)
• 1 Cinnamon stick
• 2 Cloves
• 1 Star anise
• 2 Cardamom pods
• ¼ Nutmeg
• 5 cm Galangal (lightly crushed)

Ingredients B (Spice Paste):

• 8 Shallots
• 5 cloves Garlic
• 3 Candlenuts
• 1 tsp Coriander
• ¼ tsp Cumin
• 2 cm Ginger
• 1 cm Aromatic ginger (kencur)
• 2 tbsp Palmboom^® Cake Margarine (for sautéing)
• 1 tsp Salt
• 1 tsp Pepper
• 1 tbsp Beef stock powder

Ingredients C:

• 750 ml Water
• 500 ml Liquid milk
• 250 ml Instant coconut milk
• 120 g Cornflour
• 45 g Low-protein flour

Ingredients D:

• 150 g Potatoes (diced and deep-fried until crisp)
• 100 g Tomatoes (deseeded and diced)
• 2-3 calamansi limes juice
• 2 sliced Spring onions (sliced)
• 3 tbsp Fried shallots

Instructions:

• Combine all ingredients A in a pot and bring to a boil. Simmer until the beef is tender
• Remove the beef from the stock. Strain the stock, then set both the beef and stock aside
• Melt Palmboom^® Cake Margarine in a pan. Add the remaining ingredients B and sauté until fragrant
• Add the cooked beef and stir for 2-3 minutes, until evenly coated with the spice paste
• In a separate bowl, mix ingredients C until smooth and free of lumps
• Pour ingredients C into the pan and cook over medium heat, stirring continuously until the mixture thickens and becomes creamy
• Finally, add ingredients D and mix well
• Once cooled, fill the fried Bomboloni dough with the Soto Betawi filling