Steamed Buns: Kas Las Paus (Galabao)-[Non-Yeasted Version]-

Step 1

BUNS

Step 2

In a mixing bowl, add in the all purpose flour, cake flour, baking powder, sugar, and salt. Mix well. Then add in the milk and oil. Knead for at least 5 minutes. You can knead with your hands or use a dough mixer. Once knead, cover with plastic wrap and let it rest for 20-30 minutes. The longer the more relax the dough will be, which will be easier to work with. In the mean time, make the filling.

Step 3

CHICKEN FILLING

Step 4

MUSHROOMS: If you are using dried wood-ear shroom and shiitake, soak them in hot water for 30 minutes before using them. After blooming them, drain the water and rinse the shrooms well. Chop them to your liking and set aside.

Step 5

In a bowl, add in the ground chicken thigh, chopped Chinese sausages, onion, green onions, shrooms, and all the seasonings. Mix well and set aside.

Step 6

CUT PARCHMENT PAPER INTO 12 SMALL SQUARES & SET ASIDE

Step 7

FOLDING & STEAMING

Step 8

After resting the dough for 20-30 minutes, separate the dough into 12 equal portions ( if using a scale, each portions should weigh about 3.3 - 3.4 oz).  Put some flour on the board so the dough doesn't stick when rolling it out. Roll out each ball big enough to be able to fold and cover the filling. When rolling the dough, make sure the middle part is thicker than the outer parts. Roll the outer parts a little bit thinner so you can be able to cover the filling and allow the bottom to be thick enough to support the filling. Since we're folding most of the outer part of the dough to the center, it's best to have it be thinner so when it meets, it will even out in thickness with the bottom thickness.

Step 9

Scoop filling (just enough for you to be able to fold the dough to cover) into the center of the dough and crimp the sides around the filling until all the dough covers the filling. Seal the top and then place it on the square parchment paper. Repeat until all the buns are filled.

Step 10

Set up your steamer and steam the buns. Steam for at least 30 minutes or until the filling is cooked (internal temperature should be around 165-170' F). Take it out of the steamer and let it rest for a good 10 minutes before enjoying it. Steam buns are best fresh and hot.

Step 11

-CHawjCreations