Siopao Recipe

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Siopao Recipe

Post by Wowiz™ on Sat Oct 23, 2010 3:46 pm


1 tablespoon yeast dissolved in
3 cups lukewarm water
1 kilo all purpose flour or 3/4 kilo AFP and 1/4 softasilk cake flour
1 tsp. salt
1 cup sugar
3 tbsp. lard


1. Dissolve, tbsp yeast in 3 cups of lukewarm water
2. Meanwhile, sift the flour and add teh salt and sugar miz together
3. Add teh 3 tbsp lard in teh flour mixture
4. Make a well in the middle of dry ingredients and pour the frothy
yeast mixture.
5. Mix until soft dough forms by using wooden spoon.
you can also do this by using an electric mixer.
6. On the flat surface, knead teh dough until smooth
7. shape dough into a ball. Put in a greased bowl to prevent sticking
8. Cover the dough with damp towel and let it rise at room temperature for 1 hour
9. When the dough rises or has doubled in volume, punch it in the middle to release air
10. Flatten teh dough on a flat surface
11. Cut flatten dough into equal portions
12. form each into a ball by pulling down edges at the bottom
13. Flatten the balls again by using your fingers
14. Put the small flattened dough between your thumb and forefinger and spoon over prepared meat filling
15. Close teh ough by gathering the edges of the dough towards the center and seal it by twisting the top
16. Put cut out wax paper at teh bottom
17. Let it rise again for another 1 hour or until it doubles in volume. The dough will be softer after the second rising
18. Using a streamer, steam siopao over boiling water until the dough becomes softer and bigger in size, about 20 minutes

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