INDONESIA PATISSERIE SCHOOL

Chicken shumai
Servings: 2

200 gr Ground chicken

1 tsp Sugar
A pinch Pepper
1 tsp Corn starch
1 tbsp Shaoxing wine
1 tbsp Light soy sauce
3 tbsp Water
1 tsp Sesame oil
200 gr Shrimp, chopped
A pinch Salt
3 Shiitake mushroom, chopped
2 slices Ginger, grated
2 Scallions, chopped
2 tsp Oyster sauce
20 Dumpling wrappers

Preparation:

 In a medium bowl, mix all ingredients for the filling.

 Prepare a steamer and lightly brush the bottom of the steamer with oil to prevent the skin
stick to the steamer.
 Take a dumpling wrapper, add about 1,5 tsp filling in the center. Slowly squeeze to shape
the shumai and place it in the steamer.
 Do and repeat for the rest of the filling.
 Steam the shumai for 12 minutes over medium to high heat.

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 INDONESIA PATISSERIE SCHOOL

Bao buns
Servings: 2

180 gr All-purpose flour

180 gr Cake flour
4 gr Instant yeast Preparation:
60 gr Sugar
1 tbsp Oil  In a mixing bowl,
½ tsp Salt place the flour,
yeast, sugar, salt,
150 ml Cold milk
and oil. Start to
add 150 ml of
milk, if it is needed add another 30-50 ml.
 Mix until you get rough dough, cover and rest the dough for 15 mins.
 Then start to knead it until the dough is smooth, silky, and elastic.
 Cover and rest the dough for 15 mins (it shouldn’t double in size).
 Start to divide the dough into equal portions. Roll a bit and fold it into two.
 Let the dough rise at room temperature for about 15 mins (the dough will rise to about
50% original size).
 Prepare a steamer with a towel-covered lid.
 Steam the buns for 8-10 mins on medium heat with a ¼ inch gap.
 After steaming, turn off the heat, and do not open the lid right away! Let the bun sit for
a while.
 Immediately remove the buns to the wire rack to let them cool down.

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 INDONESIA PATISSERIE SCHOOL

Bulgogi (Korean grilled beef)

Servings: 2

½ Onion, sliced
3 Scallions, sliced
1 Carrot, julienne
300 gr Sliced beef
1 tbsp Roasted sesame oil
½ tbsp Sesame seeds

Bulgogi marinade:
2 tbsp Korean soy sauce
1 tbsp Roasted sesame oil
1,5 tbsp Brown sugar
4 cloves Garlic
½ Pear
A pinch Pepper

Others
Lettuce
Coriander leaves
Chili

Preparation:

 In a bowl, mix all ingredients for the marinade, add grated pear, and ground black
pepper.
 Add sliced onion, scallion, and carrot to the marinade, and mix it all.
 Add in the meat and set aside for at least 30 minutes.
 In a sauté pan, heat 1 tbsp of sesame oil over medium to high heat.
 Cook the meat for about 5 minutes, and sprinkle with sesame seeds.

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INDONESIA PATISSERIE SCHOOL