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Amount Per Serving
Calories from Fat 61
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 46g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 1/2 Cups all purpose flour
- 1 Cup warm water
- 2 Teaspoon yeast
- 1/4 Cup + 2 tsp sugar
- 1/2 Teaspoon baking powder
- 3 Teaspoon vegetable oil
- 1 /2 Teaspoon salt
- ASADO FILLINGS
- 1/2 Pound pork loin
- 2 Gloves garlic
- 1 Tablespoons brown sugar
- 1 Tablespoons soy sauce
- 1 Tablespoons oyster sauce
- 2 Tablespoons hoisin sauce
- 2 Tablespoons brown sugar
- 1 Tablespoons cornstarch
- 1/4 Cup water
- 1 Tablespoons vegetable oil
- 1 Tablespoon vinegar
- In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
- In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.
- Pour the flour mixture into the yeast water, add the oil and mix until well blended.
- Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.
- After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
- Cut the dough into 8 equal sized piece and form each piece into a ball.
- Put dough balls on a floured cutting board and flatten using rolling pin or your palm.
- Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
- Lift the edges of the disk up around the filling, then press the edges together to seal and place in wax paper.
- Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.
- In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
- Add soya sauce, oyster sauce, brown sugar and water.
- Leave it under slow fire. Wait till the meat is tender.
- Dissolved corn starch, hoisin sauce and water.
- Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.
- Put water and vinegar in the bottom of a large steamer.
- Bring to a boil over medium high heat, and steam for 20 minutes.
- You may use chicken as a substitute for pork.
- To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.
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