Saturday, August 19, 2017

Siopao Recipe (asado)




Hello Readers its time to share another recipe!😊 This recipes was requested of my youtube viewers I will be posting 2 different way of making the filling. So that way you can choose which one and also for those of you have seafood allergy.


Recipe with oyster sauce
500g Pork cut into small pieces (I used pork shoulder)
2 Cloves of garlic chopped
2 Large shallot diced
2 Tbsp cooking oil
2 Tbsp dark soy sauce
2 Tsp sugar
3 Tbsp oyster sauce
2 Tbsp hoisin sauce
1-1/2 Cup water

Recipe without oyster sauce

500g Pork cut into small pieces
2 Cloves of garlic chopped
2 Large shallot diced
2 Tbsp cooking Oil
1/3 Cup dark soy sauce
2 Tbsp sugar
1-1/2 Cup water


Dough Recipe

3 Cups all purpose flour
3/4 Cup warm milk
1/4 Cup granulated sugar
1/4 Tsp salt
1/2 Tbsp yeast
1 Egg slightly beaten
2 Tbsp lard or vegetable shortening

Procedure:

1) In a cooking pot  over medium high heat add in the cooking oil once the oil is hot add in the garlic sauté until its start turning golden brown. Then add in the shallot cook it until it get translucent.

2) combine the soy sauc, sugar meat together. Then add in to the shallot and garlic  saute it for about 30 minutes or until the sauce is almost gone. Add in the water,  cook it until meat is tender for about 45 to 1 hr. Stirring occasionally add water if needed 1/4 cup at a time.

3) If using oyster and hoisin sauce add it when meat is tender and the sauce is getting thick. Turn off the heat and let it cool completely.


*While the filling is cooling down start making the dough*


4) Sprinkle 1 tbsp granulated sugar into the warm milk, then add in the yeast stir in and set it aside until it gets foamy.

5) combine all the dry ingredients flour, salt, and the rest of the sugar.

*As always I will use my bread machine to knead my dough. if you don't have one you can always knead a dough with your hand until smooth and elastic 7-8 minutes.*


6) Into the dough bucket add in the yeast mixture first, follow lard/shortening, flour mixture and lastly the egg. let the machine knead the dough.

7) Once the machine finish kneading the dough. Transfer it into greased bowl and let it rise for 1 hr. while the dough is rising prepare 5"inch wax paper to line the bottom of the siopao dough

8) after 1 hr punch the dough to get rid of air bubbles, then divide it into 65g each

9) Form each dough into a ball then flatten it for about 1/4 inch thick of 5 inch circle. Take 1 tbsp of the filling and place it in the center and start folding the inch of the dough. fold and pinched until you reached the other end. and start twisting then pinched it to sealed. Or you can just pinched all the ends of the dough if you just want you siopao to be just simple. Take a piece of the wax paper and place it at the bottom of the siopao.

10) Fill in Half full of you steamer with water and then let it boil over medium high heat steam the siopao for about 12- 15 minutes. Make sure you leave spaces atleast 3 inches to prevent the siopao from each other. Let it cool for 5 minutes before serving. Freeze the left over heat.
30 second at the microwave













1 comment:

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