COPYRIGHT 2015 l ALING ODAY
Ingredients:
Dough 2 cups plain/all-purpose flour 1 tbsp. active yeast 2 tbsp. lard/cooking oil 1/2 c warm water (100-110F) 1/4 tsp. salt 1/3 cup sugar (take 1 tbsp.) to add in yeast 1 tbsp. baking powder 1/4 cup evaporated milk 1 tsp vinegar optional Filling: 500g pork 1/2 cup water 2 tbsp. soy sauce 2 tbsp. sugar 1 ½ tbsp. oyster sauce 1 tbsp. hoisin sauce 1 onion 1 garlic Cooking oil for sautéing Sauce 2 cups water or pork stock 4 tbsp. soy sauce 4 tbsp. sugar 3 tbsp. oyster sauce 1 tbsp. hoisin sauce 1 small star anis Corn starch to thicken 1 pork cube (optional) Procedures: 1. Add the 1 tbsp. of sugar into the 1/2 c warm water and sprinkle slowly the yeast. Mix well then leave it for at least 15 min. for the yeast to rise. 2. In a large bowl, add the sifted flour, baking powder, sugar, and salt. Mix well. Add the lard and incorporate it into the flour, using your clean hands or 2 knives or a food processor. Mix until the flour resembles bread crumbs. 3. Once the yeast is ready, pour it into the dry ingredients together with the evaporated milk and vinegar. Mix well, slowly add additional flour if the dough is too sticky. 4. Sprinkle flour on a dry and clean flat surface and knead the dough until the dough is smooth. Form the dough like a ball and place it back in the mixing bowl and cover it with cling film. Leave it for an hour for the dough to rise and till it doubled its size. 5. In a frying pan, sauté the onion and garlic well then add the pork. Wait till the juice from the pork comes out and add water and all the ingredients except for the corn starch. Leave it under slow fire. Wait till the meat is tender, add at least 2-3 tbsp. water with the corn starch and slowly pour it into the meat and stir thoroughly. Once cooked, set aside. 6. In a sauce pan, add all the ingredients for the sauce except for the corn starch. Wait till it boils then slowly add the corn starch diluted in water. Add more corn starch according to your desired thickness. 7. After an hour, place the dough into the flat surface (sprinkle a little bit of dough first) then roll it and cut into small pieces (10-15 pcs). Make a ball and flattened it then add the filling in middle. Make sure to close the dough well by pinching it. Place it on a wax paper. Leave the dough again for 15 min. to rise before cooking it in the steamer. Make sure you give enough space in the steamer for the dough to rise. Steam it for 15 min. Serve hot with the sauce and enjoy!! TIPS:  By adding vinegar in your dough, it will make the dough softer as the acidity in vinegar somehow helps the yeast to raise more and makes the dough softer BUT vinegar can also make your dough to become flaky. This will make your dough to break up/crack up after steaming. As for me, I would rather have a cracked bun that is soft than having a perfect smooth bun but not as soft as the one with vinegar…so it’s your choice!
Siopao Asado
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Siopao Asado
Dough 2 cups plain/all-purpose flour 1 tbsp. active yeast 2 tbsp. lard/cooking oil 1/2 c warm water (100-110F) 1/4 tsp. salt 1/3 cup sugar (take 1 tbsp.) to add in yeast 1 tbsp. baking powder 1/4 cup evaporated milk 1 tsp vinegar optional Filling: 500g pork 1/2 cup water 2 tbsp. soy sauce 2 tbsp. sugar 1 ½ tbsp. oyster sauce 1 tbsp. hoisin sauce 1 onion 1 garlic Cooking oil for sautéing Sauce 2 cups water or pork stock 4 tbsp. soy sauce 4 tbsp. sugar 3 tbsp. oyster sauce 1 tbsp. hoisin sauce 1 small star anis Corn starch to thicken 1 pork cube (optional) Procedures: 1. Add the 1 tbsp. of sugar into the 1/2 c warm water and sprinkle slowly the yeast. Mix well then leave it for at least 15 min. for the yeast to rise. 2. In a large bowl, add the sifted flour, baking powder, sugar, and salt. Mix well. Add the lard and incorporate it into the flour, using your clean hands or 2 knives or a food processor. Mix until the flour resembles bread crumbs. 3. Once the yeast is ready, pour it into the dry ingredients together with the evaporated milk and vinegar. Mix well, slowly add additional flour if the dough is too sticky. 4. Sprinkle flour on a dry and clean flat surface and knead the dough until the dough is smooth. Form the dough like a ball and place it back in the mixing bowl and cover it with cling film. Leave it for an hour for the dough to rise and till it doubled its size. 5. In a frying pan, sauté the onion and garlic well then add the pork. Wait till the juice from the pork comes out and add water and all the ingredients except for the corn starch. Leave it under slow fire. Wait till the meat is tender, add at least 2-3 tbsp. water with the corn starch and slowly pour it into the meat and stir thoroughly. Once cooked, set aside. 6. In a sauce pan, add all the ingredients for the sauce except for the corn starch. Wait till it boils then slowly add the corn starch diluted in water. Add more corn starch according to your desired thickness. 7. After an hour, place the dough into the flat surface (sprinkle a little bit of dough first) then roll it and cut into small pieces (10-15 pcs). Make a ball and flattened it then add the filling in middle. Make sure to close the dough well by pinching it. Place it on a wax paper. Leave the dough again for 15 min. to rise before cooking it in the steamer. Make sure you give enough space in the steamer for the dough to rise. Steam it for 15 min. Serve hot with the sauce and enjoy!! TIPS:  By adding vinegar in your dough, it will make the dough softer as the acidity in vinegar somehow helps the yeast to raise more and makes the dough softer BUT vinegar can also make your dough to become flaky. This will make your dough to break up/crack up after steaming. As for me, I would rather have a cracked bun that is soft than having a perfect smooth bun but not as soft as the one with vinegar…so it’s your choice!