Siopao (steamed buns) Recipe
June 19, 2007 8:46pm CST
Is there anyone here with a better siopao or steamed buns recipe, my objective is to get that soft, sweet and very white color of siopao, because the ones I got from the internet when i tried them out it turned out to be dirty white and i dont really like it, so guys if you have a perfect recipe of siopao please let me know.
21 Jun 07
3 1/2 hours steamed dumplings: 6 cups flour 1 package active dry yeast 1 lb cubed pork loin or chicken thighs 1 cup sugar 2 teasespoons cooking oil 1 cup lukewarm water 1/2 cup boiling water 6 hard-boiled eggs 2 green onions 4 teaspoons brown sugar 4 teaspoons oyster sauce 1 ts cornstarch, dissolved in 2 t water 2 clover garlic 3 teaspoon salt 6 ts baking powder 1. mix flour, salt and baking powder in a medium bow, set aside. 2. in another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture. 3 mix thoroughl 4. cover with a cloth and let rise 1 hour 5. meanwhile, dissolve the white sugar in the boiling water. 6. stir well then let it cool to luke warm. 7. pour into the yeast mixture, then add the rest of the prepared flour mixture 8. stir to blend well. 9. grease a large bowl. 10. turn dough out onto a floured board and knead for 3 minutes- you want your dough smooth, not sticky. 11. place ball into bowl, turn once and cover with a damp cloth. 12. let rise 2 hours or until doubled. 13. meanwhile saute the garlic onions in a small amount of oil in a wok. 14. add meat and stir fry 1 minute or until meatis no longer pink. 15. add soy sauce, oyster sauce and brown sugar. 16. pour in the dissolved cornstarch and stir fry quikly until meat is glazed well. 17. removed from heat and let cool, 18. punch down dough and knead on a floured board for 3 to 5 minutes. 19. divide dough and roll each half into a 12x2 inch long. 20. cut each into 12 pcs, making 24. 21. roll each pice into a ball using your hands then rolling it flat into a 3 ionch diameter circle. 22. dust with flour if needed to prevent sticling. 23. if using, place 1 slice of egg into center of dough round, then1 T. 24. of filling with sauce. 24. gather sides of round, pinch together and twist. 26. place pinched side down on parchment paper and place steamer. 27. repeat until done. 28. steam siopao for 20 minutes. 30. you can freeze cooked siopao, simply re steam for 10 minutes. Gurl i hope you like my recipe.