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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