Siopao

DIRECTIONS

• Mix flour, salt and baking powder in a medium bowl, set aside.
• In another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture.
• Mix thoroughly.
• Cover with a cloth and let rise 1 hour.
• Meanwhile, dissolve the white sugar in the boiling water.
• Stir well then let cool to luke warm.
• Pour into the yeast mixture, then add the rest of the prepared flour mixture.
• Stir to blend well.
• Grease a large bowl.
• Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
• Place ball into bowl, turn once and cover with a damp cloth.
• Let rise 2 hours or until doubled.
• Meanwhile saute the garlic and onions in a small amount of oil in a wok.
• Add meat and stir fry for 1 minute or until meat is no longer pink.
• Add soy sauce, oyster sauce and brown sugar.
• Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
• Remove from heat and let cool.
• Punch down dough and knead on a floured board for 3 to 5 minutes.
• Divide dough and roll each half into a 12x2 inch log.
• Cut each into 12 pieces, making 24.
• Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
• Dust with flour if needed to prevent sticking.
• If using, place 1 slice of egg into center of dough round, then 1 T.
• of filling with sauce.
• Gather sides of round, pinch together and twist.
• Place pinched side down on parchment paper and place in steamer.
• Repeat until done.
• Cover with a damp cloth and let rise for 1 hour.
• Steam Siopao for 20 minutes.
• You can freeze cooked Siopao, simply re-steam for 10 minutes.