Learn from us: Recipes Spicy Tuna Steam Bun

Steam Bun (Pao)

Ingredients A :

• 1 kg Low Protein Flour
• 15 g Instant Yeast
• 6 g Bread Improver
• 200 g Powdered Sugar
• 450 g Liquid Milk
• 15 g Salt
• ½ tsp Lye Water (add if needed for texture)
• 5 g Titanium Dioxide/Food Bleach (add if needed)

Ingredients B :

• 90 g FILMA® Pusaka White Baker’s Fat

Instructions : 

Mix all ingredients in A and knead until well combined. Add ingredient B, and knead again until the dough is smooth. Weigh the dough into 45 g portions and shape them into balls. Let the dough rest for 15 minutes.

Flatten the dough and fill with tuna rica, shaping them into round or triangular shapes. Place on parchment paper and let them rest again for 30 minutes.

TIPS

Steam the buns for 10 minutes, then turn off the heat. Let the buns sit in the steamer for 5 minutes with the lid closed to prevent them from shrinking due to a sudden temperature change.

Spicy Tuna

Ingredients A (Ground Spices) :

• 7 Bird’s Eye Chilies
• 5 Curly Red Chilies
• 6 Shallots
• 3 Garlic Cloves
• 1 Tomato
• 1 tsp Roasted Shrimp Paste

Ingredients B :

• 75 g FILMA® Cooking Oil (for frying)
• 2 cm Galangal, crushed
• 2 Sticks Lemongrass, crushed
• 2 Bay Leaves
• 2 Kaffir Lime Leaves
• 5 Bird’s Eye Chilies, sliced

Ingredients C :

• 500 g Tuna (fried/steamed, then shredded)

Ingredients D :

• 1 tbsp Tamarind Water
• 1 tbsp Lime Juice
• 1 tbsp Palm Sugar (Javanese Sugar)
• 3 tbsp Sweet Soy Sauce
• 200 g Water
• Salt and Pepper to taste

Ingredients E :

• 50 g Basil Leaves

Instructions :

Sauté ingredients A and B until fragrant. Add ingredients C and D, and cook until the mixture thickens. Finally, add ingredient E and mix well.