Blogging and Amore`
It’s nice to be back on blogging once again. Sometimes, my amore` is totally off to blogging maybe because there some days that there nothing for me to write. I usually spent my time watching Asian dramas online and it keeps me occupied and sometimes I even forgot that I have household to run. The kids will start whining when I watch movies online because I glued on my seat.
I have laundry to wash and fold before going back to North Carolina. I am going to make some buns ( pork asado siopao) and lumpiang shanghai to bring too. So much to do…better get busy soon. Oh! Let me blog first and hopefully I can go back e-dropping once again. I miss doing it.
This entry was posted
on Sunday, June 29, 2008 at 6/29/2008 06:36:00 PM.
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11:15 AMHi there... Woud you mind sharing with me your recipe of siopao? I know there are alot on the internet, but i'm just curious about what is yours... Thank you. :) I love siopao!!!
Debbie
5:42 PM
hello Deb, thanks for the hopped and comment.
This is the recipe of Siopao that I've been using.
Siopao
Filling: I made some pork adobo and used it for my filling Deb.
Dough :
1 tbsp yeast
1/2 tbsp white sugar
1 cup lukewarm water
1/4 cup white refined sugar
1 tsp fine salt
1/4 cup vegetable shortening ( I replaced with butter )
1/2 tbsp baking powder
1 tbsp white vinegar
3 cups all-purpose flour ( I used HongKong flour ),plus extra for dusting
1. Put together yeast, sugar, and warm water in a big bowl. Cover for 10 minutes until yeast rises.
2. Combine sugar, salt, shortening, baking powder and vinegar.Add to the yeast mixture.
3. Gradually add flour.
4. Using an electric mixer with dough hook attachment set the mixer at low speed to mix the flour and the rest of the ingredients, gradually increasing speed to medium as the flour is incorporated well into the mixture. Add a bit of flour if necessary to prevent dough from sticking to the dough hook. Finish by beating at high speed, until dough forms into a smooth ball and is elastic. Remove dough from the mixer bowl and form into a ball.
5. Place dough on a lightly oiled bowl and cover with a kitchen towel. Place in a warm place and let rise for 45 minutes.
6. After 45 minutes, punch dough in the center of the risen dough to take out the air.
7. On a lightly floured surface, form dough into a log.
8. Divide dough into 10 pieces. Form into smooth balls.
pieces of boiled eggs
Combine all ingredients except boiled eggs. Mix well. In my case I omitted salt and msg and used 1/2 packet (1 packet= 7 grams) ginisa flavor mix. I also added extra 1 tsp oyster sauce.
To Assemble :
Flatten 1 ball of dough. Pull at the edges, to elongate the dough, taking care that the dough in the center is a little thicker than the edges.
Place filling on the center, carefully lift up edges towards the center and gather the edges over the filling. Pinch or twist the edges to seal.
Cut up small squares from bond paper. Place siopao on the bond paper squares.
Place in steamer (covered) and proof for another 20 minutes.
After 20 minutes- steam for 15-20 minutes.
Hope this will help...
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