Baked Siopao Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the flavor of the dough.

Active dry yeast: Helps the dough rise, making it light and fluffy.

Warm milk: Activates the yeast and adds moisture to the dough.

Melted butter: Adds richness and flavor to the dough.

Egg: Binds the ingredients together and adds richness.

Pork: The main protein for the filling, providing a savory flavor.

Soy sauce: Adds a salty, umami flavor to the filling.

Oyster sauce: Enhances the savory taste of the filling with its rich umami flavor.

Cornstarch: Thickens the sauce in the filling.

Chopped onions: Adds sweetness and depth of flavor to the filling.

Chopped scallions: Adds a mild onion flavor and color to the filling.

Chopped carrots: Adds sweetness, color, and texture to the filling.

Peas: Adds a pop of color and texture to the filling.

Water: Used to dissolve the cornstarch and cook the filling.

When kneading the dough, ensure it reaches a smooth and elastic consistency. This can take about 10 minutes of kneading by hand or 5 minutes using a stand mixer with a dough hook attachment. Proper kneading helps develop the gluten, which is essential for the dough to rise well and achieve a light, fluffy texture in the baked siopao.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the siopao a chewier texture.

• sugar - Substitute with honey: Honey adds a different sweetness profile and can also help keep the dough moist.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in warm liquid first.

• warm milk - Substitute with warm almond milk: Almond milk can be used for a dairy-free option while still providing the necessary liquid content.

• melted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan alternative.

• pork - Substitute with chicken: Chicken can be used as a leaner protein option while still providing a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce can provide a similar sweet and savory flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent and is a good alternative for those avoiding corn.

• chopped onions - Substitute with shallots: Shallots can provide a milder and slightly sweeter flavor compared to onions.

• chopped scallions - Substitute with chives: Chives can provide a similar mild onion flavor.

• chopped carrots - Substitute with chopped bell peppers: Bell peppers can add a different crunch and sweetness to the filling.

• peas - Substitute with edamame: Edamame can provide a similar texture and a slightly different flavor.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the filling.

• Allow the baked siopao to cool completely at room temperature before storing or freezing. This prevents condensation from forming inside the storage container, which can make the buns soggy.

• For short-term storage, place the buns in an airtight container or resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer, you can also refrigerate them, but be aware that refrigeration can sometimes dry out the bread.

• To freeze the siopao, wrap each bun individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the buns fresh.

• Place the individually wrapped buns in a large resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of how long they have been stored.

• Store the buns in the freezer for up to 3 months. For best results, try to consume them within this time frame to ensure optimal taste and texture.

• When ready to enjoy, thaw the baked siopao by transferring them from the freezer to the refrigerator. Allow them to thaw overnight or for at least 6-8 hours.

• For a quicker thawing method, you can leave the buns at room temperature for about 1-2 hours. Ensure they are still wrapped to prevent them from drying out.

• To reheat, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the siopao and place them on a baking sheet. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until heated through.

• Alternatively, you can reheat the buns in the microwave. Place a damp paper towel over the bun and microwave on medium power for about 30-45 seconds or until warm. Be cautious not to overheat, as this can make the bread tough.

• If you prefer a crispier exterior, you can reheat the siopao in a toaster oven. Set the toaster oven to 350°F (175°C) and heat for about 5-7 minutes or until warmed through and slightly crispy on the outside.

• Oven Method: Preheat your oven to 350°F (175°C). Place the baked siopao on a baking sheet. Cover them lightly with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the crust's texture and keeps the filling moist.

• Steaming Method: If you prefer a softer texture, steaming is an excellent option. Place the baked siopao in a steamer basket over boiling water. Steam for about 5-7 minutes or until they are heated through. This method ensures the dough remains soft and fluffy, similar to freshly made siopao.

• Microwave Method: For a quick reheat, wrap each baked siopao in a damp paper towel. Place them on a microwave-safe plate and heat on medium power for 1-2 minutes. Check to see if they are heated through; if not, continue to heat in 30-second intervals. The damp paper towel helps to keep the dough from drying out.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the baked siopao in the air fryer basket, making sure they are not touching each other. Heat for about 5-7 minutes or until they are warmed through. This method gives a slightly crispier exterior while keeping the inside moist.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the baked siopao on the toaster oven tray. Cover them lightly with aluminum foil and heat for about 10 minutes or until they are warmed through. This method is convenient and helps maintain the buns' texture.

• Mixing bowl: A large bowl used to combine the flour, sugar, and salt, as well as to mix the dough ingredients together.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure out the salt, yeast, soy sauce, oyster sauce, and cornstarch.

• Whisk: Useful for mixing the yeast into the warm milk and ensuring it dissolves properly.

• Wooden spoon: Handy for stirring the dough mixture before kneading.

• Stand mixer: Optional, but can be used to knead the dough more efficiently.

• Kitchen scale: Useful for measuring the pork to ensure you have the correct amount.

• Cutting board: Provides a surface for chopping the pork, onions, scallions, and carrots.

• Chef's knife: Essential for dicing the pork and chopping the vegetables.

• Frying pan: Used to cook the pork and vegetables together.

• Spatula: Useful for stirring the pork and vegetable mixture in the pan.

• Small bowl: Used to dissolve the cornstarch in water.

• Baking sheet: Needed to place the buns on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Oven: Preheated to 350°F (175°C) for baking the siopao.

• Rolling pin: Useful for flattening the dough pieces before filling them with the pork mixture.

• Kitchen towel: Used to cover the dough while it rises.

• Pastry brush: Optional, but can be used to brush the buns with melted butter before baking for a golden finish.

Prepare the filling: Cook the pork mixture a day ahead and store it in the refrigerator. This allows the flavors to meld and saves time on the day of baking.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment to save time and effort.

Pre-measure ingredients: Measure all ingredients before starting the recipe to streamline the cooking process.

Quick rise: Place the dough in a warm oven (turned off) to speed up the rising process.

Batch work: Flatten and fill multiple dough pieces at once to save time on assembly.