Prep time: 1 hour
Steaming time: 8 to 10 minutes per batch
Yields: 14 medium size siopao
5 cups all purpose flour
2 packets of instant dry yeast
1/4 cup white sugar
2 1/4 tbsp oil
1/2 tsp salt
1 tsp baking powder
2 cups miik (whole milk) (fresh milk)
In a stand mixer bowl combine all the ingredients.
Using a “dough” hook – process or knead the ingredients using a “slow” pace #2
then increase the pace to #8 and continue to knead for another 5 minutes until all ingredients come together and the bowl is clean at the bottom.
Remove the dough and round it.
Cover with a damp clean kitchen towel and allow to rest to rise in a room temperature between 1 1/2 hours to 2 hours until double in size.
Remove from the bowl
Dust a clean surface with flour before placing the dough on the clean surface.
Form the dough into a log and cut into 14 pcs (medium size)
to assemble – grab one dough portion and flatten.
Place 1 to 2 tbsp of the filling at the center.
Place 1/4 wedge hard boiled eggs with the pork filling.
Gather all sides and meet at the center.
Form into a ball making sure the filling doesn’t ooze out of the dough.
Place in a 4×4 inch square parchment paper.
Place in a tray and cover with damp cloth while working on the rest of the dough.
Continue the process until complete.
Steam between 8 to 10 minutes.
Remove from the steamer and serve hot with hoisin sauce on the side.
For the filling please refer the link provided – http://chefronbilaro.com/pork-bbq-pang-negosyo/
remove pork from the stick.
Shred pork into tiny pieces.
Place in a saute pan and add 1 cup hoisin sauce
Add 1/2 cup water
Bring to a boil and continue to simmer until thick.
This becomes your asado filling.
cookware purchase: https://www.heritagesteel.us/pages/ch…
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