My post on Puto Pao last year generated quite a number of queries about its recipe. I love food and even though I havenâ€™t really done it for a while, I still can cook. Apart from that banana nut muffin I tried to bake more than a year ago, cakes and pastries are something Iâ€™m not sure Iâ€™d be so keen experimenting on, again!
That said, my puto pao will always be bought elsewhere unless Yaya SisterVi will be so kind and interested enough to do it for the orphans! Tee hee!
So, for those who have requested for the recipe, hereâ€™s one I found on Annalynâ€™s food blog. Here, I tweaked the procedure a bit to make sure the meat becomes a filling and not a â€œtopping.â€ Ditto, I included an additional ingredient â€“ salted eggs as â€œTHE” topping.
And like Annalyn, I would also love to hear how your puto paos turned out. Good luck!
PUTO PAO: THE RECIPE
3 cups all-purpose flour
1 cup cake flour
1 cup powdered milk
4 tablespoons baking powder
2 1/2 cups water
3 pieces whole eggs
2 tablespoons cooking oil
1/4 kilo ground pork or beef
2 tablespoons minced celery (optional)
1 tablespoon soy sauce
1 tablespoon seasoning
pinch of salt
pinch of sugar
pinch of pepper
Sliced salted red eggs
In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.
Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.
Pour batter in small greased muffin cups, about a quarter full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is half full. Top with sliced salted red eggs and steam for 10 to 15 minutes.