Puto Pao

From my previous post I share with you the puto recipe but this one is kinda different because this puto recipe has a filling and we Filipinos call it Puto Pao.
This is the best PUTO PAO ever.... I discovered that the quality of the dough will depend on the quality of milk you use... You can add softened butter as you mix the dry ingredients but the dough will not be perfect white anymore.Anyway, I could say that the best part for the cook is watching people enjoying the food that she cooked... and that's me!! I like watching my family enjoying the food at the table and most of all, I love eating with them... lol

Ingredients:
Batter

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

Topping

2 tablespoons cooking oil
1/4 kilo ground pork or beef or chicken
2 tablespoons minced celery (optional)
1 tablespoon soy sauce
1 tablespoon seasoning
pinch of salt
pinch of sugar
pinch of pepper
pinch of MSG

Directions:
1. In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.

2. Prepare the topping: 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.

3. Pour puto batter in greased small muffin cups about half full. Add a tablespoon of topping in each cup. Steam for 10 to 15 minutes.

Note: also you can put dinuguan as your filling.