How To Cook Toasted Baked Siopao And Fried Siopao Food

HOW TO COOK TOASTED (BAKED) SIOPAO AND FRIED SIOPAO

Steps:

• In a small bowl, mix yeast, sugar and water. Set aside for at least 5 minutes.
• Sift the flour in a mixing bowl. Then add yeast and evaporated milk then stir the mixture.
• Then add the softdrinks on the mixture while stirring.
• When mixture becomes stiff and formed into a dough, put some flour on the kneading board to prevent the dough from sticking.
• Press and fold the dough a few times to make it smooth.
• Then form it into a ball and put it in a large greased bowl.
• Cover it with a moist towel and let it rise for an hour.
• Combine all the ingredients in a mixing bowl (except salted eggs and chorizo). Mix until all the ingredients are in uniform consistency.
• Then take a 2 tablespoons and form into a ball. Do the same for the rest of the mixture.
• Take the risen dough and punch it. Fold and punch it again repeatedly.
• Then take some dough, depending on the size you want, but I suggest about 60 grams of dough if fine.
• Form the dough into a ball then flatten it with a rolling pin or you can use your hands.
• Fill the center with the filling, a piece of salted egg and a slice of chorizo.
• Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
• Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
• Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
• Steam the uncooked siopao for about 10 to 15 minutes. Before frying, remove the wax paper from the siopao.
• In a non-stick skillet, fry or sear the siopao for about 3 minutes until the bottom becomes brown.
• Add about 1/4 cup water on the skillet and cover.
• Lower the heat and let it steam for four minutes more.
• Place the uncooked siopao in a greased baking tray and bake it for about 30 to 40 minutes at 300 °F . Serve hot.

SIOPAO (FILIPINO STEAMED BUNS)

Steps:

• Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
• Warm up the oven for 1 minute. Turn oven off.
• Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
• Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
• Place each siopao on a 3x3-inch piece of wax paper.
• Place siopao in a steamer and steam for 30 minutes.