Panlasang Pinoy Siopao Sauce Food

HOW TO MAKE SIOPAO ASADO

Steps:

• Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.
• After the onions become transparent, add the sliced pork and stir fry until the pork becomes light brown.
• Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then add 2 cups water and simmer for at least 45 minutes.
• Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.
• To make the dough, soften yeast and 2 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
• Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well. Add baking powder.
• Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
• Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
• Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
• Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
• Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.
• Wrap the filling by crimping the edges 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 and 1/2 hours or until double in bulk.
• Steam for from 10 to 15 minutes or until cooked.

BAKED SIOPAO

Steps:

• Heat milk in a microwave-safe container in a microwave until lukewarm, but not scalding, 15 to 30 seconds. Mix warm milk, vegetable oil, water, and eggs together in a bowl.
• Mix flour, yeast, and salt together in a separate bowl. Stir in milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky to work with, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place dough ball into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 hour to 90 minutes.
• While dough is rising, prepare filling by placing pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and black pepper. Mix well to combine.
• Heat vegetable oil over medium heat in a large skillet. Cook and stir onion, garlic, and star anise in the hot oil for 2 minutes. Add ground pork mixture and cook until browned and crumbly, breaking up any large clumps of meat that may form, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until filling is glazed but not soupy, about 10 minutes. Refrigerate filling until dough is ready.
• Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
• Portion dough out into golf ball-sized pieces (about 2 inches in diameter). Arrange on the prepared baking pan with 1 to 2 inches of space between them. Flatten dough balls using your hand to 1/4-inch thickness, or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist, and pinch to seal. Replace each bun back on the prepared baking sheet.
• Turn off the oven once it has reached temperature.
• Transfer the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
• Heat the oven to 325 degrees F (165 degrees C), leaving buns inside.
• Bake buns until bottoms are lightly browned, 12 to 15 minutes.

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.

SIOPAO PINOY STYLE DIM SUM

Steps:

• Preparations / Notes:.
• 1. You can make a Soy Sauce - Chili Pepper Oil Dip in advance if desired. See recipe below....
• 2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it's easier to handle when cold.
• 3. Have a couple of damp towels on hand to cover dough during various parts of the recipe.
• 4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
• 5. It will take about an hour for the dough to rise.
• 6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
• 7. Cut up 24 - 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
• 8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
• 9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you're making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
• Chili Pepper Oil Instructions:.
• Cut each scallion into 3-inch lengths.
• Smash ginger root with side of cleaver.
• Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
• Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
• Soy Sauce - Chili Pepper Oil Dip Instructions:.
• The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
• Siopao Filling instructions:.
• Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
• Sauté the garlic and onion in sesame oil.
• Add the pork or chicken and stir-fry until lightly brown.
• Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
• Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It's easier to handle when cold).
• Siopao Dough Instructions:.
• Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
• Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
• Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
• Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
• Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
• Warm your oven on its lowest setting for 2 minutes and then turn off.
• Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
• Siopao Assembly Instructions:.
• Punch down dough and divide in half.
• Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
• Cut into 12 equal portions and cover with damp towel.
• Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
• Hold the dough disk in hand and place a tablespoon of filling at the center.
• Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
• Gently guide the filling into the pocket with your holding hand's thumb if need be.
• Continue pleating around to complete the pocket and close it off by twisting the pleats together.
• Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 - 45 minutes.
• Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
• Siopao Cooking Instructions:.
• Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
• Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I've cooked siopao in two sets of dual stacked steamers with great results.
• Set the steamer over the wok for 10 - 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
• Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
• The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.