Siopao Bola-Bola plus tips on how to make the buns whiter!

Siopao Bola Bola with minced pork filling, salted eggs, and Chinese sausage. These steamed buns are soft, fluffy, and tasty! Great as a snack or dessert.

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How to Make Siopao Bola-Bola

✅Ingredients

For the Siopao Dough
260 ml warm milk (105 to 115 F)
2 teaspoons instant dry yeast
2 tablespoons sugar
1/2 teaspoon salt
500 grams all-purpose flour
2 teaspoons baking powder
100 grams sugar
2 tablespoons vegetable oil
lime

For the Bola-bola Filling
1 pound ground pork
1/4 cup shrimp, peeled and chopped
2 tablespoons green onions, chopped
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 1/2 salted eggs, peeled and quartered
2 Chinese sausages, cut into 1-inch lengths

For Asado Sauce
1 cup water
1/4 cup sugar
3 tablespoons soy sauce
1 cloves garlic, peeled and minced
2 pieces star anise
1 1/2 tablespoons cornstarch

✅Instructions

For the Siopao Dough
In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.

In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.

Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.

Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.

Remove the dough from the bowl, place on a clean work surface, and form into a long log.

With a knife or pastry cutter, slice the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.

For the Bola-bola filling
In a medium bowl, combine ground pork, chopped shrimp, green onions, green onions, sesame oil, salt, and pepper. Stir well to combine everything,

In a small bowl, combine the cornstarch and water to make a slurry and add to the pork mixture.

Using a pair of chopsticks or a fork, stir the meat mixture in one direction until well-combined and very sticky.

Cover with plastic film and refrigerate until ready to use.

To Assemble the Siopao Buns
On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 5 to 6-inch diameter, making sure to get edges thinner than the center.

Place about a tablespoon of the meat filling in the center. Add a piece of salted egg and Chinese sausage.

Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.

Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10 minutes.

In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).

Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.

Remove from steamer and serve with the asado sauce.

For the Asado Sauce
In a saucepan, combine water, sugar, soy sauce, minced garlic, star anise, and cornstarch. Stir until well-distributed.

Cook over medium heat, whisking regularly until thickened.

Remove from heat and allow to cool before transferring to an airtight container.

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Видео Siopao Bola-Bola plus tips on how to make the buns whiter! канала Kawaling Pinoy