FOR THE DOUGH
Ingredients
1 cup warm water
1/4 cup + 1 tablespoon sugar
1 pouch active dry yeast - about 1 Tbsp
3 cup all-purpose flour
1/2 tablespoon baking powder
3 tablespoons shortening or vegetable oil
1 teaspoon vegetable oil
Instructions
In a bowl, mix together the warm water, 1 Tbsp of sugar and yeast. Let stand for 5 minutes.
In a big bowl, combine the flour, rest of sugar and baking powder. Add the liquid to the dry ingredients and the 3 Tbsp shortening. Mix well until a dough forms. (If you want to use a mixer it's up to you)
Knead the dough for 5 minutes or until smooth and elastic. Coat the dough with oil and place in a bowl. Cover the bowl and let the dough rise for an hour or until it doubled in size.
Punch the dough down and turn it out onto a floured surface. Roll into a log and divide into12 equal portions.
Form one into a ball and then using hand of rolling pin flatten it into about 4-5 inch circle. Scoop a tablespoon of filling and place it in the middle. And also 1 slice of egg. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together on top. You can just also form it into a ball. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes. Turn off the steamer or remove from heat and let it stay closed for 5 minutes before removing the cover.
Let the buns cool a bit before serving.
For the filling:
Ingredients
2 tablespoons oil
3 cloves garlic - minced
1 medium onion - chopped finely
1 pound chicken thigh
3 tablespoons soy sauce
2 tablespoons brown sugar or white sugar
3 pieces bay leaf
3 star anis
2 tablespoons Oyster sauce
salt and pepper
water as per needed
and 5 hard boiled eggs for the filling
Instructions
In a deep pan or pot, heat oil over medium heat. Add chicken, skin side down, and sear both sides until cooked and lightly browned. Remove from oil and cut into small cubes.
In the same pot with oil, saute garlic and onion until aromatic and lightly browned. Add back the cut chicken pieces.
Pour in soy sauce and add brown sugar and bay leaves. Cook until the sugar has slightly caramelized, then add water. Once it starts to boil, turn down the heat and simmer for 30-40 minutes or until the meat becomes tender--add more water if needed.
Once the liquids is reduced to a thick sauce and the meat is fork-tender. Add Oyster sauce and stir. Let it simmer for 2 minutes and turn off the stove
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