1/4 cup lukewarm water
1/2 tsp sugar
1 tsp dry yeast
1/2 cup warm milk
1/4 cup sugar
1/4 tsp salt
1 1/2 cups flour plus extra for kneading (2 1/2 cups total)
12 pcs 2 1-2 x 2 1-2 inch square wax paper
pork filling
1/2 tsp oil
1/2 Lb. ground pork
2 tbsp chopped onion
1/2 tsp minced garlic
1 tbsp soy sauce
1 tbsp sugar
1/2 tbsp oyster sauce
1/8 cup water
1/2 tsp cornstarch dissolve in 1 tbsp water
Cooking Process:
DOUGH:
- In a large bowl, dissolve 1/2 tsp sugar and yeast in lukewarm water. Allow mixture to sit 10 minutes, or until bubbly, without stirring.
- Combine warm milk with 1/4 cup sugar, stir to dissolve sugar. add to yeast mixture.
- Combine flour with salt. Stir into liquid yeast mixture.
- Stir until a firm dough is formed. Turned out on floured surface and knead until smooth, adding extra flour if necessary (about 10 minutes) Form into a ball.
- Place in a greased bowl, turn dough over and cover with a towel. Allow to rise until double in volume
- Punch down dough, knead for 2 minutes and allow to rest for another 2 minutes. Cut into 6 or 12 equal pieces.
- Add oil to saucepan, brown the ground pork.
- Add all ingredients, except cornstarch. cook for 5 - 7 minutes, stirring often.
- Mix cornstarch and water and pour into pan. Cook, stirring until mixture is thick and almost dry. Set aside.
- filling the dough
- Roll each piece into a ball, then using a rolling pin, roll and flatten into circle. Place 1 tablespoon filling in center.
- Pull dough over filling and close top by pleating, pinching and twisting edges together.
- Place each filled siopao on wax paper. Allow to rise for 45 minutes.
- Arrange siopao in a steamer and steam for 15 minutes. Remove cover carefully so water will not drop on top of buns.
