This is my third version of Siopao filling. This time I used the left-over Roasted Chicken, Honey Barbecue Sauce and Hoisin Sauce which has been sitting in the fridge since July 4th. Surprisingly, it tasted almost similar to the one I always buy in the Philippines. This filling is less complicated compared to the Char-Siu Filled Siopao and the one with Chicken Breast Filling I made from the last time. Guys, this is soooooo EEEEEEEasy with the capital E.
I am aware that I should be more creative with this blog and share versatile recipes and I am working on that, but what can I say, my kids love the fluffy and soft dough of this Siopao and as for myself, I like how portable it is to pack for lunch. I made these steamed buns on Sunday and hope that it will last throughout the week as my kids' lunch while I am at work.
These Siopao are freeze-able without compromising the the softness and fluffiness of the dough after it is heated. I know you can buy Siopao from any Asian market but the home made ones are still the best because you know what goes into the filling. Also, the dough is very easy to prepare unlike the other recipes I tried and the dough always rises when steamed... So make this and bring it to work and enjoy it with your friends.
- FOR THE FILLING:
- ⅓ cup Hoisin Sauce
- ⅓ Cup Original Honey Barbecue Sauce
- 5 cups pulled Roasted Chicken
- FOR THE DOUGH:
- 3 cups All Purpose Flour flour plus ⅓ cup all purpose flour (separate use)
- ¼ cup white granulated sugar
- 1 teaspoon salt
- 2¼ teaspoon Rapid Rise Highly Active Yeast (or 1 packet of Rapid Rise Highly Active Yeast)
- 2 teaspoon baking powder
- ⅔ cup milk plus ⅓ cup (separate use)
- ½ cup water
- 1 egg (room temperature)
- 2 tablespoon melted butter
- FOR THE FILLING:
- Place the pulled chicken in a heated pan and let warm. Add in Hosin Sauce and Original Honeyed Barbecue Sauce and mix together. Set aside and let it cool before filling into the dough.
- FOR THE DOUGH:
- Grease a large bowl with cooking oil set aside- we will use it to rise the dough.
- Place 3 cups flour,granulated sugar,salt,baking powder and yeast in the mixing bowl and mix completely using a wire whisk.Set aside.
- Place the additional ⅓ cup flour, ½ cup water and ⅓ cup milk in a small sauce pan and mix with spoon or whisk to incorporate, then heat it a low fire until pasty in texture ( CLICK THE LINK ABOVE IF YOU NEED TO SEE HOW IT LOOK LIKE)
- When the flour is already pasty, add it to the 3 cups flour mixture.
- Place the butter in a microwave safe cup and heat for 1 minute or until the butter is lightly melted and pour into the mixing bowl.
- Heat the ⅔ cup of milk in the microwave for 1 minute and add into the mixing bowl. Mix all of the ingredients TWO TO THREE TIMES using the electric mixer THEN add in the egg
- Mix the dough using an electric mixer with a hook on. Mix until it will for a fluffy and soft dough. NOTE: You will notice that the dough is not mixing well, but continue mixing because eventually, the dough will become soft and smooth.Transfer the dough to the greased bowl and let the dough rise in a warm place for around 1 hour.
- PREPARING THE SIOPAO OR PORK CHAR BAO:
- When the dough had risen after an hour, form the dough into a small log and cut it into 7-14 small balls-IN MY CASE, THIS RECIPE YIELDED 14 LARGE SIOPAO .Using your hand, flatten the dough and place the filling on the middle. Seal the dough on the edges and arrange it on the steamer. Do the same to the remaining dough.
- COOKING THE SIOPAO:
- Cut parchment paper into 14 pieces. Around 2x2 size
- Boil 4-10 cups of water and steam the siopao for 20 minutes. You can freeze these siopao and microwave it wrap with wet paper towels and heat it for 1 minutes before eating or steam it so that it is soft and fluffy.
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