I don't have the pork asado recipe yet but you can always surf the net for it. If you cook good chicken or pork adobo then you can use that for filling.
For the 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 butter or shortening (I used butter)
1/2 tbsp baking powder
1 tbsp white vinegar
3 cups all-purpose flour ( I used unbleached ),plus extra for dusting
-Put together yeast, sugar, and warm water in a big bowl. Cover for 10 minutes until yeast rises.
- Combine sugar, salt, shortening, baking powder and vinegar.Add to the yeast mixture.
-Gradually add flour.
- 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.
- Place dough on a lightly oiled bowl and cover with a kitchen towel. Place in a warm place and let rise for 45 minutes.
- After 45 minutes, punch dough in the center of the risen dough to take out the air.
- On a lightly floured surface, form dough into a log.
- Divide dough into 10 pieces. Form into smooth balls.
Filling- your choice
slices of boiled eggs
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 wax paper squares.
Place in steamer (covered) and proof for another 20 minutes.
After 20 minutes- steam for 15-20 minutes.
Done
