Toasted siopao #siopao #toastedsiopao

Toasted Siopao Recipe Yields 30-35 pcs Dough 450 grams water 1 1/2 tbsp yeast 1/2 tbsp baking powder 1/2 cup powdered milk 70 grams shortening 1 cup sugar 1kilo bread flour 2 tsp salt Filling 1 kilo pork shreded Garlic Inion 1/3 cup soy sauce 2-4 tbsp oyster 3-4 pcs star anise Pepper Water 1-2 cup Slury 1/2 cup water 2-4 tbsp cornstarch Boiled eggs 5 pcs Toasted Siopao – Procedure (Yields 30–35 pcs) Prepare the Filling (Do this first and cool completely) 1. Sauté aromatics • Heat a pan with a little oil. • Sauté garlic and onion until fragrant and translucent. 2. Cook the pork • Add shredded pork. • Cook until lightly browned. 3. Season • Add soy sauce, oyster sauce, pepper, and star anise. • Stir well. 4. Simmer • Add 1–2 cups water. • Cover and simmer 20–30 minutes until pork is tender and flavorful. 5. Thicken • Mix cornstarch + water to make slurry. • Slowly pour into simmering filling while stirring. • Cook until thick, saucy, and not watery. 6. Cool • Remove star anise. • Let filling cool completely. • Dice boiled eggs into small pieces and mix into filling. • Set aside (chilled filling is easier to wrap). Prepare the Dough 7. Activate yeast • In a bowl, combine water (lukewarm) and yeast. • Let stand 5–10 minutes until foamy. 8. Mix dry ingredients • In a large bowl, combine: • Bread flour • Powdered milk • Sugar • Salt • Baking powder • Mix well. 9. Add wet ingredients • Add yeast mixture and shortening. • Mix until dough forms. 10. Knead • Knead for 12–15 minutes until: • Smooth • Elastic • Soft but not sticky 11. First proof • Place dough in greased bowl. • Cover and let rise 1–1½ hours or until doubled in size. Divide and Shape 12. Divide dough • Punch down dough. • Divide into 30–35 equal pieces (≈50–55 g each). • Shape into balls. • Cover and rest 10 minutes. 13. Flatten • Roll each piece into a disc (edges thinner than center). 14. Fill • Place 1–1½ tbsp filling in center. • Seal tightly and shape into smooth balls (seam at bottom). Second Proof 15. Proof • Arrange on trays, seam side down. • Cover and let rise 30–45 minutes until puffy. Toasting / Baking Option 1: Pan-Toast Method (Traditional Toasted Siopao) 16. Heat a non-stick or heavy pan on low heat. 17. Add a little oil. 18. Place siopao seam-side down. 19. Cook slowly, turning often, until: • Evenly golden brown • Fully cooked inside (About 10–15 minutes) Option 2: Oven-Baked Toasted Siopao 16. Preheat oven to 170–180°C. 17. Brush siopao with egg wash or milk. 18. Bake 18–22 minutes until golden brown. 19. Brush with butter after baking for shine. Cooling 20. Cool slightly on rack. 21. Serve warm.