Tai Pao/Da Bao (大包) means “big pao”. As per its name, the size of Tai Pao/Da Bao is about 2 to 2.5 times of normal pao. This version of pao is more common in Malaysia and Singapore, the rich and juicy filling usually comprises of pork, chicken, jicama and hard-boiled egg.
Check out other popular pao recipes from us: Pao recipes collection
CHINESE VERSION: 鲜肉大包 (星马版)-内馅鲜嫩多汁
Tai Pao/Da Bao (Big Chinese Steamed Bun) | MyKitchen101en
Yields: 4
Ingredients for raw meat filling: (Yields: 430 g)
- 150 g pork fillet (sliced)
- 150 g chicken fillet (sliced)
- 80 g jicama/yam bean (sliced)
- ½ tsp ground white pepper
- ¼ tsp fine salt
- ½ tsp chicken stock powder
- 25 g fine sugar
- 1 ½ tsps cornstarch
- ¼ tsp minced ginger
- ¾ tsp dark soy sauce
- 1 tbsp oyster sauce
- 20 g plain water
Other filling ingredient:
- 2 eggs (cleaned, at room temp.)
Ingredients for yeast dough:
- 140 g pao flour
- 1 tsp instant yeast
- 25 g fine sugar
- 100 g plain water
Ingredients for pao dough:
- 70 g pao flour
- 90 g wheat starch
- ¼ tsp fine salt
- 25 g fine sugar
- 35 g plain water
- 20 g vegetable oil
For filling:
1 For raw meat filling: Steam jicama for 10 minutes until softened, set aside to cool. Put pork fillet, chicken fillet and cooled jicama in a large bowl, add in the remaining ingredients, mix well. Cover the bowl, keep refrigerated to marinate. Take out marinated filling from fridge 45 minutes before using, divide into 4 portions (each about 108 g). Set aside at room temperature.
2 For hard boiled eggs: Put eggs into saucepan, add in water (water level should be higher than eggs), bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Dip cooked eggs in plain water until cooled. Remove the egg shells and cut each into half.
For pao dough:
1 Prepare yeast dough: Combine water, instant yeast and sugar, stir until dissolved. Add in pao flour, mix into a dough. Cover the dough. Put a large cup of hot water in cooler bag (or microwave oven/oven), put in yeast dough, zip the bag and proof for 3 hours.
2 Pao dough: Combine pao flour, wheat starch, salt and sugar, add to yeast dough, mix well. Add in water, mix well. Add in oil, mix into a dough.
3 Use stand mixer with hook attachment, knead over “Speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually.)
4 Wrap dough with cling wrap, set aside to rest for 10 minutes.
5 Divide rested dough into 4 portions (each about 125 g), shape into balls. (Reminder: Cover with cling wrap to prevent from drying.)
Making Tai Pao/Da Bao:
1 Coat dough with pao flour, roll out into slightly round shape, make the sides slightly thinner. Turn the flatten dough over, put in 1 portion of filling and egg, wrap filling with dough, then put onto a piece of paper.
2 Arrange paos in bamboo steamer racks, set aside at room temperature to proof for 15 minutes.
3 Bring water of steamer to the boil, put in paos, steam over medium heat for 20 minutes. (Reminder: You may keep Tai Pao/Da Bao refrigerated, best served in 2 days, steam again before serving. It is not suggested to freeze it as the texture of the hard boiled egg will change when defrosted.)
Tai Pao/Da Bao (Big Chinese Steamed Bun)
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Ingredients
Ingredients for raw meat filling: (Yields: 430 g)
- 150 g pork fillet sliced
- 150 g chicken fillet sliced
- 80 g jicama/yam bean sliced
- ½ tsp ground white pepper
- ¼ tsp fine salt
- ½ tsp chicken stock powder
- 25 g fine sugar
- 1 ½ tsps cornstarch
- ¼ tsp minced ginger
- ¾ tsp dark soy sauce
- 1 tbsp oyster sauce
- 20 g plain water
Other filling ingredient:
- 2 eggs cleaned, at room temp.
Ingredients for yeast dough:
- 140 g pao flour
- 1 tsp instant yeast
- 25 g fine sugar
- 100 g plain water
Ingredients for pao dough:
- 70 g pao flour
- 90 g wheat starch
- ¼ tsp fine salt
- 25 g fine sugar
- 35 g plain water
- 20 g vegetable oil
Instructions
For filling:
- For raw meat filling: Steam jicama for 10 minutes until softened, set aside to cool. Put pork fillet, chicken fillet and cooled jicama in a large bowl, add in the remaining ingredients, mix well. Cover the bowl, keep refrigerated to marinate. Take out marinated filling from fridge 45 minutes before using, divide into 4 portions (each about 108 g). Set aside at room temperature.
- For hard boiled eggs: Put eggs into saucepan, add in water (water level should be higher than eggs), bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Dip cooked eggs in plain water until cooled. Remove the egg shells and cut each into half.
For pao dough:
- Prepare yeast dough: Combine water, instant yeast and sugar, stir until dissolved. Add in pao flour, mix into a dough. Cover the dough. Put a large cup of hot water in cooler bag (or microwave oven/oven), put in yeast dough, zip the bag and proof for 3 hours.
- Pao dough: Combine pao flour, wheat starch, salt and sugar, add to yeast dough, mix well. Add in water, mix well. Add in oil, mix into a dough.
- Use stand mixer with hook attachment, knead over “Speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually.)
- Wrap dough with cling wrap, set aside to rest for 10 minutes.
- Divide rested dough into 4 portions (each about 125 g), shape into balls. (Reminder: Cover with cling wrap to prevent from drying.)
Making Tai Pao/Da Bao:
- Coat dough with pao flour, roll out into slightly round shape, make the sides slightly thinner. Turn the flatten dough over, put in 1 portion of filling and egg, wrap filling with dough, then put onto a piece of paper.
- Arrange paos in bamboo steamer racks, set aside at room temperature to proof for 15 minutes.
- Bring water of steamer to the boil, put in paos, steam over medium heat for 20 minutes.
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