Chinese steamed cakes or "siopao" (in Chinese, means "hot or warm buns") is a comfort food here in the Philippines that almost everyone loves! It was during a visit from my mother that she brought ingredients to teach me how to make Siopao. Honestly, I wasn't really concentrating the time she was showing me the procedures on how to make bread. I was distracted with all the noise and excitement where the family comes to visit. Good thing, she wrote the recipe down in my notebook.
After your visit, I decided to try to make Siopao since I still have a lot of ingredients which she brought along. As expected, the first attempt was the worst. Looking for mass hard and Siopao came out funny. Still, knowing me very well, he always represent a challenge whenever I get failures in my first attempt. Then I tried and tried again. Looking back, the recipe my mother noted, there were several discrepancies that I reviewed. These revisions that I discovered in time led me to make one of the most wonderful recipe my catering company. More numbers of Siopao I could do was 200 pieces per day.
Here is my own recipe steamed Chinese buns or Siopao.
Siopao stuffing:
1 pound ground pork
1 cup Lee Kum Kee Char Siu sauce
I head of chopped garlic
2 pcs large onion sliced
Cooking oil
Salt, pepper and sugar
Mass of siopao:
400 grams of flour, all purpose
100 grams flour
water of 250 grams
10 g yeast
refined sugar 140 grams
10 grams of baking powder
20 grams shortening
Recommended:
1 egg hard great sliced
Sliced sausage or Chorizo Chinese
Procedure to make Siopao fill:
We call this recipe "Asado" in the Philippines. You can make another variation that looks and tastes like cooked meatballs.
Firstly, heat the cooking oil and sauté the chopped garlic. Put the pork and it seasoned with salt and pepper. Put in a cup of soy sauce, mix until it browns evenly. Put the sauce Lee Kum Kee and add sugar. Filipinos love sweet Lamb tasting so I usually add more sugar. I recommend that you put in a half cup of water with cornstarch dissolved when the pork is almost ready to make the Pasty filling. It would be easier to wrap it in masses later.
Procedure to make Siopao mass:
Put in the water, yeast and half mixture of wheat flour and flour in the bowl. In an average speed, mix it until smooth for 10 minutes. Combine sugar, baking powder and shortening to the mix. At slow speed, mixing it for 15 minutes until it becomes a mass of bread. Remove the mass of Scout mass and knead it manually to another 3 min Kneading manually causes the light weight and soft when steamed. Once you've finished, you can cut it evenly. This makes 12 parts of Siopao. Now you can wrap the filling, add a slice of egg and cover it with a piece of Chinese sausage. Put it in a steamer and cover it with a towel. Put the siopao cooked in a dark room or space for an hour.
Steam for 15 minutes.
If you look for another recipe for steamed bread, you will notice that there are some procedures that are quite different. In fact, I really have no idea what a dark room or space can really do. However, this is a proven way to make great Siopao and is really very interesting! After several months, my mom came to visit again and she was quite surprised and delighted with the Siopao I do.
Now was the time it ask me for a recipe.
Charlene is a freelance writer who writes about various niches for the health and fitness, food, business, family and relationships, self-help and self-improvement. If you're in need of a great writer who has experience and expertise in creating unique article content, connect with Charlene through his e-mail address lynne.sampilo@gmail.com or learn more about it through his personal site at http://lynnesampilo.wordpress.com/
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