Para sa mga mahilig kumain...i will share this recipe to all my friends on facebook; For the filling(SIOPAO PINOY) 3/4 pound pork butt or shoulder, cut into large cubes 1 medium onion, quartered 1/2 cup water 1/4 cup soy sauce 1 tablespoon brown sugar 1 tablespoon oyster sauce 1 star anise 1 teaspoon all purpose flour dissolved in 1 tablespoon water For the dough 1 package active or instant yeast, about 2-1/4 teaspoon 1 cup lukewarm water 2 tablespoons canola oil, more for greasing a large bowl 3 cups all purpose flour 2 tablespoons sugar 2 teaspoons baking powder Put pork, onions, water, soy sauce, brown sugar, oyster sauce, star anise in a saucepan and cook over low heat until meat is fork tender, over an hour. Drain pork but do not discard the sauce. Shred pork with a fork and set aside. Thicken sauce by whisking in flour and water over medium heat. Whisk sauce until thickened, about one to two minutes. Set aside. Put yeast in a small bowl and add water. Stir to dissolve the yeast. Add oil and stir together. Set aside. Whisk flour, sugar, and baking powder together in a large bowl. Add yeast while slowly stirring until a ragged but soft dough forms. Pat the dough together into a ball with your fingers, transfer to a clean work surface and knead until the dough becomes smooth and slightly elastic, about five minutes. Test the dough if it is done by pressing your finger into it. The dough should spring back with a slight indentation remaining. Grease a large bowl with canola oil. Place the dough in the bowl, cover the bowl with plastic wrap, put it in a warm, draft-free place such as an oven and let it sit until the dough has nearly doubled, about 1 to 2 hours. You can make the dough in advance but make sure to cover the bowl well with plastic wrap and refrigerate. Let the dough sit at room temperature before rolling it. Divide dough in half and roll into a log. Divide log into six pieces, about 2-1/2 ounces each piece. Roll each piece of dough into a ball and flatten gently in between your palms. With your fingers, gently shape the dough into a disc — the size of your palm — with a small bulge at the center, which the Chinese calls the belly. Place a generous tablespoon of pork filling in the center of the dough, right on its belly. Gently tug the edges of the dough toward the center to wrap the filling. Gather the edges together and pinch the top to fully wrap the filling. Lay filled bun on a tray and cover with a towel. Continue shaping and filling the rest of the dough. Set aside filled buns to rise for about half an hour before steaming. Cut 2-inch square pieces of parchment paper and use these to line the bottom of each bun during steaming. Make sure that there’s an inch space between buns inside the steamer. Steam buns until done, about 15 to 20 minutes. Serve with asado sauce. Buns can be steamed then frozen in ziploc bags. Reheat using a microwave or steamer.
Posted on: Wed, 19 Jun 2013 01:55:52 +0000