Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup white sugar
- 1 tablespoon active dry yeast
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 6 salted eggs, peeled and mashed
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup cornstarch
- 1/4 cup water
Special Equipment Needed:
- Steamer
- Mixing bowl
- Rolling pin
- Parchment paper
Step-by-Step Instructions:
1. In a mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 minutes until the yeast is activated.
2. Add flour, vegetable oil, and salt to the mixing bowl. Mix until a dough forms.
3. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise for 1 hour.
5. Meanwhile, prepare the salted egg filling. In a saucepan, combine mashed salted eggs, brown sugar, and water. Cook over medium heat until the mixture thickens. Set aside.
6. In a small bowl, mix cornstarch and water to create a slurry. Add the slurry to the salted egg filling and mix well. Set aside.
7. After 1 hour, punch down the dough and knead it for a few minutes.
8. Divide the dough into 12 equal pieces. Roll each piece into a ball.
9. Flatten each ball with a rolling pin to create a circle. Place a spoonful of salted egg filling in the center of each circle.
10. Gather the edges of the circle and pinch them together to seal the filling. Place each siopao on a piece of parchment paper.
11. Let the siopao rise for another 15-20 minutes.
12. Steam the siopao for 15 minutes.
13. Serve hot.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
12 pieces
Nutritional information:
Calories per serving: 220
Fat: 7g
Carbohydrates: 34g
Protein: 5g
Sodium: 150mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of white sugar.
- Baking powder can be used instead of active dry yeast.
- Butter or margarine can be used instead of vegetable oil.
- Regular eggs can be used instead of salted eggs.
Variations:
- Pork or chicken can be added to the salted egg filling.
- Cheese can be added to the salted egg filling.
- Red bean paste can be used as a filling instead of salted egg.
Tips and Tricks:
- Make sure to seal the siopao tightly to prevent the filling from leaking.
- Use a steamer basket or bamboo steamer to steam the siopao.
- Brush the siopao with oil before steaming to prevent sticking.
- Let the siopao cool for a few minutes before serving to prevent burns.
Storage Instructions:
- Store leftover siopao in an airtight container in the refrigerator for up to 3 days.
- Reheat the siopao in a steamer for 5-10 minutes before serving.
Reheating Instructions:
- Steam the siopao for 5-10 minutes before serving.
Presentation Ideas:
- Serve the siopao on a bamboo steamer.
- Garnish the siopao with chopped green onions or sesame seeds.
Pairings:
- Serve the siopao with hot tea or coffee.
Suggested Side Dishes:
- Steamed vegetables
- Fried rice
- Noodle soup
Troubleshooting Advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more flour.
- If the siopao is too dense, let the dough rise for a longer time.
Food Safety Advice:
- Make sure to cook the salted egg filling thoroughly.
- Wash your hands and utensils before handling food.
- Store leftover siopao in the refrigerator to prevent bacterial growth.
Food History:
- Siopao is a popular snack in the Philippines and is believed to have originated from China.
Flavor Profiles:
- Salted egg siopao has a sweet and savory flavor with a soft and fluffy texture.
Serving Suggestions:
- Serve the siopao as a snack or as a meal.
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Region: Philippine