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Siopao Recipe

Ingredients Dough:

2 cups warm water 2 tbsp sugar (added to yeast mixture) cup sugar (added to the flour mixture) 1 pouch dry yeast 5 cups all purpose flour 1 tbsp baking powder 6 tbsp shortening

Asado Filling:

2 lbs pork, chopped into small pieces 3 tbsp lard or shortening 2 tbsp garlic, minced 1 large onion, minced 2 tbsp cornstarch, diluted in 1/4 cup water 4 tbsp soy sauce 4 tbsp sugar 3 tbsp oyster sauce 1 tbsp hoisin sauce

Cooking Procedure 1.Cook the Asado filling 1.1 Heat the shortening in a pan 1.2 Saute the garlic and onions 1.3 Put-in the pork and cook until the color of the outer part turns light brown 1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 40 minutes 1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set aside 2. Make the dough 2.1 Place warm water in a bowl then add the yeast and sugar and mix well. Leave the mixture for 10 to 15 minutes 2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeastsugar-water mixture then mix well (bubbles should have formed on top by then). 2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

2.4 Knead the dough again then cut into individual slices (this will be the dough per individual siopao). 3. Flatten the dough until a round shape is formed using a rolling pin. 4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested) 5. Place the siopao in a steamer and steam for 15 minutes. 6. Serve hot. Share and enjoy!

Recipe: Pandesal
Ingredients

2 cups all purpose flour 2 cups bread flour 1/2 cup white sugar 5 tbsp butter, melted 1 tsp baking powder 1 1/4 cup fresh milk, warm 1 pouch rapid rise yeast 1 tsp salt 1 cup bread crumbs 1 piece raw egg 1 tbsp cooking oil

Watch the cooking video: Cooking Procedure


1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved 2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring 3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients. 4. In a flat surface, knead the dough until the texture becomes fine. 5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour 6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer 7. Roll each part until it forms a cylindrical shape 8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal) 9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on) 10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise 11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes 12. Put the tray with dough in the oven and bake for 15 minutes 13. Turn off the oven and remove the freshly baked pandesal. 14. Serve hot. Share and enjoy!

Skill Level: Beginner

Prep Time: 15 Minutes Nutrition Info

Ingredients

2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions
1. 1 Heat oven to 350F. Grease and flour two 9-inch round baking pans. 2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Ingredients. DOUBLE CHOCOLATE CUPCAKES

1 cup all-purpose flour (about 4 1/2 ounces) 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1/8 teaspoon salt 2/3 cup granulated sugar 1/4 cup butter, softened

1/2 cup egg substitute 1 teaspoon vanilla 1/2 cup 1% low-fat buttermilk 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped 2 tablespoons powdered sugar

Preparation 1. Preheat oven to 350. 2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk. 3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350 for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.