How to Make Siopao

Siopao Recipe
Ingredients: Makes 12 to 15 siopao
1/3 cup refined white sugar, divided
1 ¼ cups lukewarm water
3 teaspoons active dry yeast
3 ½ to 3 ¾ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ cup shortening
3 cups meat filling of choice
Waxed paper squares, cut out

Procedures:

• In a measuring cup or medium size bowl, dissolve 1 tablespoon of the sugar in lukewarm water. Blend in the yeast. Let stand for at least 10 minutes or until mixture becomes frothy.
• Meanwhile in a large bowl, sift togethr flour, baking powder, salt, and remaining sugar. Make well in the middle of the dry ingredients and pour in the frothy yeast mixture. Add shortening.
• With a stand mixer, using dough hook, mix until soft dough forms. You can also do this by using a wooden spoon.
• Turn out dough on a flat surface, and knead until smooth and elastic
• Shape dough into a ball. Place in a greased bowl to prevent sticking. Cover the dough with a damp towel and let it rise at room temperature for 1 ½ to 2 hours. When the dough rise or doubles in volume, punch it in the middle with your fist to release air.
• Flatten the dough on a flat surface. Cut the flattened dough into 12 to 15 equal portions.
• Form each into a ball by pulling down edges to the bottom.
• Flatten the balls again with your fingers.
• Put the small, flattened dough between your thumb and forefinger and spoon over prepared filling. Or, place dough on a flat surface. Put filling in the middle of the flattened dough.
• Close the dough by gathering the edges towards the center. Seal it by twisting and lightly pinching the top. Put cut out waxed paper at the bottom of each ball. Arrange several siopaos on ungreased cookie sheet.
• Let rise again for another 30 minutes or until dough doubles in volume. The dough will be softer after the second rising.
• Using a steamer, steam siopao over boiling water until the dough becomes bigger and its color turn off white, about 20 minutes. Makes 12 to 15 siopaos.

Note: you may use asado, leftover cooked adobo or estofado for the filling. End.