Siopao
Ingredients:
Dough
2 1/2 Cups all purpose flour
1 Cup warm water
2 Teaspoon yeast
1/4 Cup + 2 tsp sugar
1/2 Teaspoon baking powder
1 /2 Teaspoon salt
Asado Fillings
1/2 Pound pork loin
2 Gloves garlic
1 Tablespoons brown sugar
1 Tablespoons soy sauce
1 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons brown sugar
1 Tablespoons cornstarch
1/4 Cup water
1 Tablespoons vegetable oil
Steaming
1 Tablespoon vinegar
Water
instructions
In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.
Pour the flour mixture into the yeast water, add the oil and mix until well blended.
Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.
After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
Cut the dough into 8 equal sized piece and form each piece into a ball.
Put dough balls on a floured cutting board and flatten using rolling pin or your palm.
Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
Lift the edges of the disk up around the filling, then press the edges together to seal and place in wax paper.
Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.
Fillings:
In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
Add soya sauce, oyster sauce, brown sugar and water.
Leave it under slow fire. Wait till the meat is tender.
Dissolved corn starch, hoisin sauce and water.
Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.
Steaming:
Put water and vinegar in the bottom of a large steamer.
Bring to a boil over medium high heat, and steam for 20 minutes.
Cooking Tips:
You may use chicken as a substitute for pork.
To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.
Ingredients:
Dough
2 1/2 Cups all purpose flour
1 Cup warm water
2 Teaspoon yeast
1/4 Cup + 2 tsp sugar
1/2 Teaspoon baking powder
1 /2 Teaspoon salt
Asado Fillings
1/2 Pound pork loin
2 Gloves garlic
1 Tablespoons brown sugar
1 Tablespoons soy sauce
1 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons brown sugar
1 Tablespoons cornstarch
1/4 Cup water
1 Tablespoons vegetable oil
Steaming
1 Tablespoon vinegar
Water
instructions
In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.
Pour the flour mixture into the yeast water, add the oil and mix until well blended.
Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.
After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
Cut the dough into 8 equal sized piece and form each piece into a ball.
Put dough balls on a floured cutting board and flatten using rolling pin or your palm.
Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
Lift the edges of the disk up around the filling, then press the edges together to seal and place in wax paper.
Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.
Fillings:
In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
Add soya sauce, oyster sauce, brown sugar and water.
Leave it under slow fire. Wait till the meat is tender.
Dissolved corn starch, hoisin sauce and water.
Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.
Steaming:
Put water and vinegar in the bottom of a large steamer.
Bring to a boil over medium high heat, and steam for 20 minutes.
Cooking Tips:
You may use chicken as a substitute for pork.
To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.
