Friday, 28 March 2014

Siopao

SIOPAO
Sweet steamed buns, made with an all purpose flour dough and stuffed with savory shredded pork asado  filling. 

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

Directions:
  • 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:
  1. You may use chicken as a substitute for pork.
  2. To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.
Watch  cooking video:




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