I tried 2 different recipes 2 days earlier, and I've finally chose this one as finally the one that works to my taste. Be mindful of the oil or shortening you use. EVOO (olive oil) will give a mild flavorful taste to the bun, you can settle with a vegetable oil that won't give off any tastes..maybe extra light or corn oil perhaps. You can also use softened organic unsalted butter. You want the dough to be sweet. The secret to a succesful siopao, is Patience and Practice. Don't forget to taste your dough, you can steam a small bit. Taste the filling as well before you make large batches.
Ingredients:
This will only yield 4 buns, once you have succesfully made 1st batch..you can make more.
1 1/2 c Unbleached or APF flour
1 package active dry yeast (smallsachet, estimate 3 tsps. )
1/4 c sugar
1/2 c lukewarm water
2T vegetable oil or softened butter
Heat 1/2 c water in microwave 40 seconds. Add 1 packet of active dry yeast, stir. Stir in 1/4 c white sugar. Wait 5 minutes, to proof yeast. There should be bubbles.
Add mixture to a big bowl with 1 1/2 c White organic flour. Knead and mix using wooden spoon and shape into a ball and put in a greased bowl. Let rise covered with a damp cloth for 30 minutes.
Work in your 1T-2T of oil or butter. Knead until smooth. Shape into balls the size 3 inch diameter.
Roll flat,using wax paper and add 1T filling and boiled egg slice.
Seal edges and shape into a ball. Put 1 square of parchment paper to seal bottom edges.Reverse upside down.
Let rise for 15 minutes prior to steaming.
This will yield 4 siopao buns.
Steam for 30 minutes.
Filling:
You can cook this in a crockpot on high 3-4 hours while you are making the dough.
Assemble in crockpot:
1 lb of chicken thighs or chicken breasts (skin removed)
2T, soy sauce mixed with 3T sugar, brown
2T hoisin sauce or oyster sauce
1 medium white onion sliced
2 cloves garlic minced
black pepper, ground to taste
1 star anise or a cinnamon stick for flavor
Set crockpot to HIGH 4 hours or until chicken is done.
Shred chicken with fork, and remove bone.
Mix 3T cornstarch in 3T cold water, add to crockpot when chicken is cooked--to thicken the sauce. Taste and add additional sugar to taste. If sauce is to watery, you can transfer to a saucepan and boil it 5 minutes via stovetop to thicken the cornstarch. Make sure meat filling is cold before adding to dough as filling or dough will not rise.
SIOPAO DOUGH II (Mother in law's secret recipe)
I just recently got a hold of my mother in law's secret recipe for a good dough that my hubby loves. This one has milk, and preferably should be kneaded in the breadmaker.
Proof yeast: 15 minutes till bubbly
Mix 1 pack of active rise yeast to
1/3 c lukewarm water
1T sugar
In a separate bowl mix:
1c lukewarm whole milk
1/2c sugar
In the breadmaker, add
4c Unbleached All purpose flour (or Wondra flour)
1/3 c softened butter
Start the knead dough button on the breadmaker. Once it starts mixing the flour, gradually add the yeast mixture, then the milk mixture.
Knead for about 15 minutes until done. Transfer dough to a large bowl and cover with a damp cloth.
Let bowl rise in a preheated 250F oven..but turned off. Let rise until double in bulk about 30 minutes.
Follow procedures for arranging filling above. yields 10 large siopaos.
**Note: you may use 2 c regular flour and 2 c cake flour
if you want a thicker dough, do not use rolling pin. just punch and flatten with hands.
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