how to make siopao

It took me years to search, experiment again and again, so many mistakes, so many failures until I come up with this formula to make a delicious siopao. You wanna try this recipe. You can do it at home for your consumption and later on sell it to your neighborhood.

Of course you have to have the following:

1 kg of all purpose flour (for a whiter dough)

10 grams of instant yeast(any brand will do)

5 grams of dough improver(optional)

180 grams to 200 grams of white granulated sugar( you can adjust weight of sugar according to your taste)

15 grams iodized salt (rock salt of table salt will do)

450grams water

25 to 30 grams vegetable shortening

Procedure

1. In a clean basin, mix all purpose flour, instant yeast, dough improver .

2. In a separate container, add on water, granulated sugar, iodized salt. Be sure to mix properly until sugar and salt have melted.

3. Add vegetable shortening.

4. Make a well in the flour mixture, pour liquid mixture. Mix with your hands untill dough been thoroughly blended.

5.On top of your working table, Knead with your hands using your palm pressing the dough mixure until it becomes satiny or the dough is smooth and elastic just like when you blow a bubble gum. Or if you have a dough roller ( a piece of machine with 2 cylinders to press the dough) or a spiral mixer that can knead 1 to 8 kg of dough, or a 10qrt cake mixer where it has a hook intended to knead heavier dough.

6. Allow the dough to rest 5 to 10 minutes after kneading.

7. Put your table a small amount of vegetable shortening to rest your dough. Then place the dough mixture.

8. Cut dough into 50 grams to 60 grams depending upon the size of siopao you wish.

9. On your palm, get 1 each lay it flat with the center thicker than the sides, put your filling(be sure it is frozen) , press the filling with your thumb and close dough with your other hand. Put 2×2 inches wax paper on bottom portion of filled dough. Arrange in a tray.

10. When the dough has risen doubly, or by pressing your finger into the dough and it leaves a dent, you can now the steam the dough using a steamer.

11. Be sure the water you place in the steamer is about 1/3 of the contents of the steamer. It should be boiling hot to ensure that your siopoao is cookerd thoroughly.

12. Arrange your siopao dough with a piece of cloth( just like the one used to stack a sack of flour) or katsa.

Cover your steamer and cook your siopao for 10 to 15 minutes.

13. When cooked,remove from steamer and transfer to a siopao warmer or if not - you may eat now.!! You can check if it is cooked by pressing with your finger . If the dough bounced back, it is done.

Note: For your filling , you can use pork adobo, pork asado,

For your sauce, just use banana catsup or tomato catsup.

Note: you can freeze your siopao and just reheat when you feel like eating.

note: All inqredients are weighed in grams, so I would suggest you buy a weighting scale than can read 2 grams to 500 grams, and/or weighing scale that can read 1 to 10 kg.