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| Siopao Asado |
Ingredients :
For the dough
You can use pao mix : if you use this mix fallow the
directions on the label at the back of the packet.
5 cups flour
1 packet dry yeast
½ cup sugar
1 ¼ tbsp baking powder
6 tbsp shortening or soften butter
2 cups warm water
2 ½ tbsp sugar (for the yeast )
Asado filling
2 lbs pork butt (cut into small cubes )
2 bay leaves
2 star anise
Salt and pepper to taste
1 cup sugar
1 head onion chopped
4 cloves garlic minced
2 tbsp Oyster sauce
2 tbsp corn starch ( diluted in 3
tbsp water ) for thickening
Procedures:
In a cup of warm water dilute the
yeast and 2 ½ tbsp sugar, then let it
stand until the yeast rise set aside. Mix the flour , sugar, baking powder ,
warm water and shortening.
Then add the yeast mixture be sure that it rise up already ( looks
bubbly on top ). Then prepare to knead add
some flour on any board your going to use to avoid it from sticking. After
kneading set aside and cover with saran wrap let it stand for at least an hour to make the dough rise
some more. After an hour knead the dough a little more and make a big roll so
you can cut them to a smaller round dough.
Each pieces cut will be flatten and then it’s ready for the filling.
While holding the flatten dough put some asado mixture in the middle and close
it by holding the ends together and twist it. Then put some wax paper on the
twisted side to secure and protect the siopao from sticking. Lastly steam siopao
buns for about 15 mins. Serve hot.
For the sauce on the side:
You’ll need:
1 cup beef stock
¼ cup soy sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
2 tbsp corn starch ( diluted in
water )
½ cup brown sugar ( you can add more if you want
some more sweetness on your sauce )
In a sauce pan boil the water add the sugar ,oyster sauce and soy sauce. When sugar is
diluted add the corn starch to thicken the sauce, continue stirring to blend well let it boil in a low heat for 2 min. Add this to your siopao to enhance
the flovor.
