The day started gloomy, cold, and windy. I have to get out of bed and shop for the ingredients needed to practice for my next practical exam. As I was awaken by the footsteps of my housemates (Yup, I am that sensitive!) that off to work, it is still early and I still have time to spare before going to town.
I found this in the freezer. A leftover Siopao Asado Filling I made last couple of days ago.
Should I make Steamed Siopao again? Shoot! I ran out of Bleached White Flour to make the bun with.
I remember that I fancy making Baked Siopao couple of months ago. Now, finally the time came to make it. I still have bread flour and plain flour in the pantry. This is it. Let’s do this!
First, I made the dough.
I left the dough for more than an hour as I went to town to do my grocery shopping of ingredients to practice with for my exam.
Tada! After an hour. It over proofed a bit. Though it is still fine to use.
Divide the dough into 60-80g each.
Roll each of the dough flat.
Add a tablespoon of filling in the middle of the flattened dough.
Put on the tray with the seams side down on the baking sheet. Beat the egg and add 1 tablespoon milk then brush it on top of each rolls. Sprinkle sesame seeds on top. Sesame seeds are mainly for aesthetics only, you can leave it without.
Leave it to rest for another hour.
Bake it at preheated oven at 200C then turn it down to 175C after 5 minutes. Bake it in total of 20 minutes.
Bake until golden brown.
Transfer the rolls on the cooling rack to cool down.
Here is the baked roll cut in half.
I hope you will enjoy them. Post your comments down below.
Note: Do not overfill the buns as it might burst whilst cooking.
SAUTÉ. Heat oil. Add onion and garlic until lightly brown. Add pork stirring regularly until lightly browned.
ADD THE REST OF INGREDIENTS. In a jar or bowl put water, soy sauce, oyster sauce, dark soy sauce, sugar, and star anise. Stir until well combined then add to the sautéed pork. Bring to boil.
COOK. Leave it simmering until the meat is tender.
STRAIN. Remove the meat with a slotted spoon and let it cool. Shred the meat using your hands or with two forks. Add 1/2 cup of the braising liquid used earlier to the meat then back to heat, bring to a boil.
In a bowl, combine cornstarch and about 1/4 cup water then stir until well dissolved. Add to the pot of meat and cook for 2 minutes whilst stirring and well thickened.
Use the braising liquid left from earlier. Add a tablespoon of cornstarch then bring to boil while stirring regularly until thickened.
HEAT MILK. Put milk and water in a bowl. Microwave for 1 minute until warm to touch.
MELT THE BUTTER. Put butter in a bowl, microwave for 30 seconds until melted.
MIX DRY INGREDIENTS. Add bread flour, sugar, salt, and yeast in a mixing bowl.
Add the melted butter and beaten eggs to the dry ingredients. Mix using a mixer until form like breadcrumbs. Add warm milk gradually while mixing. Knead the dough for 15-20 minutes until it pulls out from the sides of the mixing bowl.
Form the dough into a ball and place it into a lightly greased bowl. Cover with a damp cloth and leave it in a warm place for an hour.
Divide the dough into 28 pieces. Shape each into a small circle then roll flat using a rolling pin. (Not too thin!) Put a tablespoon of filling in each dough. Crimp them closed making sure that they are tightly sealed. Put each on the tray with seam side down on baking sheets.
Preheat oven to 200C.
Brush each rolled dough with eggwash and sprinkle with sesame seeds on top, if using. Leave it in a warm place for 30 minutes to an hour.
BAKE. Put a tray in the oven then turn the temperature down to 175C. Bake for 20-25 minutes until golden brown.
COOL DOWN. When cooked, place it to a cooling rack to prevent the bottom from being soggy.