1teaspoongarlic powder or 1-2 cloves garlic minced
1tablespoonflour
½teaspoonground pepper
salt if needed
2salted eggs
1pieceof Chinese sausage
Instructions
Instructions for the Dough
In a large bowl, combine flour, sugar, yeast, and baking powder then pour in milk and water.
Mix the ingredients enough until the dry ingredients are lightly moistened. Cut in the shortening and mix until a dough forms.
Transfer the dough onto a flat surface and knead it for about 10-12 minutes or until the dough is smooth and elastic. You can also use a stand mixer and have it knead the dough for 8-10 minutes.
Rest the dough for 20-30 minutes or until it has risen to just almost double the original size.
Lightly flour a flat surface and roll the dough on the surface into a log. Divide the log into two.
Place one half of the log back into the bowl and store it in the fridge to prevent further rising.
Divide the other half into 5 equal parts. Fold each piece to its center several times until no longer puffy and sooth before forming it into a ball.
Making the Filling
Aside from the salted eggs and Chinese sausage, mix all the ingredients for the bola-bola in a bowl and make sure they're well combined.
Cover the mixture with plastic wrap and let it rest for a few minutes or until the dough is ready.
Cut a piece of salted egg into half and then each half into quarters giving you 8 in total each egg.
Cut the Chinese sausage into pieces about half-inch thick and set it aside along with the salted egg.
Assembly Process
Break a piece from the dough and roll it into a ball before flattening it using the palm of your hand or a rolling pin. Form it into a circle that is about 4-5 inches and make sure to leave a small bulge in the middle.
Scoop a tablespoon of filling and place it in the middle. Leave enough space to add a portion of salted egg and sausage on top of the filling.
Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. It should form into a round/pouch shape. Re
Repeat the process for the remaining pieces of dough then let the dough pouches rest for 5-10 minutes.
Prepare the steamer and apply a piece of parchment or wax paper at the bottom of each bun
Place the buns in the steamer, give each bun enough room to rise and spread during the steaming process. Steam for 15 minutes at low heat.