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Thursday, March 31, 2016

Siopao (filipino Steamed Buns)

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 6 cups flour
  • 1 (1/4 ounce) package active dry yeast
  • 1 lb cubed lamb loin or 1 lb chicken thigh
  • 1 cup white sugar
  • 2 teaspoons cooking oil
  • 1 cup lukewarm water
  • 1/2 cup boiling water
  • 2 green onions
  • 4 teaspoons light soy sauce
  • 4 teaspoons brown sugar
  • 4 teaspoons oyster sauce
  • 1 teaspoon cornstarch (dissolved in 2 t. water)
  • 2 garlic cloves
  • 3 teaspoons salt
  • 6 teaspoons baking powder

Recipe

  • 1 siopao dough:
  • 2 mix flour, salt and baking powder in a medium bowl, set aside.
  • 3 in another bowl dissolve yeast in lukewarm water then add 1 cup of the lour mixture.
  • 4 mix thoroughly.
  • 5 cover with a cloth and let rise 1 hour.
  • 6 meanwhile, dissolve the white sugar in the boiling water.
  • 7 stir well then let cool to lukewarm.
  • 8 pour into the yeast mixture, then add the rest of the prepared flour ixture.
  • 9 stir to blend well.
  • 10 grease a large bowl.
  • 11 turn dough out a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  • 12 place ball into bowl, turn once and cover with a damp cloth.
  • 13 let rise 2 hours or until doubled.
  • 14 siopao filling:
  • 15 saute the garlic and onions in a small amount of oil in a wok.
  • 16 add meat and stir fry for 1 minute or until meat is no longer pink.
  • 17 add soy sauce, oyster sauce and brown sugar.
  • 18 pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  • 19 remove from heat and let cool.
  • 20 how to make siopao:
  • 21 punch down dough and knead on a floured board for 3 to 5 minutes.
  • 22 divide dough and roll each half into a 12" x 2" log.
  • 23 cut each into 12 pieces, making 24.
  • 24 roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  • 25 dust with flour if needed to prevent sticking.
  • 26 add 1 tbs of filling with sauce.
  • 27 gather sides of round, pinch together and twist.
  • 28 place pinched side down on parchment paper and place in steamer.
  • 29 repeat until done.
  • 30 cover with a damp cloth and let rise for 1 hour.
  • 31 steam siopao for 20 minutes.
  • 32 you can freeze cooked siopao, simply re-steam for 10 minutes.

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