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Baked Siopao

As promised these are images taken in Sacramento when i made my cousins some Siopao, half of which i steamed and half i shoved into the oven. I did not use the same dough for the Baked version, the end product was dry and heavy maybe because of the extra sugar/less water in the Siopao dough not to mention it does not have eggs compared to the Baked version. I used the Soft Bun dough recipe, actually any kind of plain yeast dough will do. Same proofing and baking, the only thing different i guess is that i placed a hard boiled egg inside instead of the usual salted egg.

Lucky enough to use two bowls, each batch is 500 grams of All Purpose Flour.

Dough still looking rough, takes time to mix using a Kitchen Aid. Just make sure the mixer does not over heat.

Relaxing the dough for 30 minutes, this allows the dough to not only mellow but for the mixer to cool down as well. You can cook the filling during resting times if you want although mine was already cooked the day before.

Scaling time, i used 60 grams although you can use 70 grams if you like. 70 grams is the standard size for Siopao buns in Manila.

About 1 tablespoon of filling goes into a flatten dough. Pinch around the sides to seal, maintaining the roundness of the bun.

Both the Baked and Steamed version proofing. Of course, yes, you need to proof them too.

The buns baking, looks like this is just an Asado Bun or Rolls but let us call it Siopao, the baked version here.

The Baked Siopao Buns, i used milk instead of the usual egg wash to glaze the top. I love my Aunt's oven, normally i would like be wringing my hair figuring out how to pre heat and calculate the heat of an oven that is so foreign to me, but this one came out perfect. So different from the other ovens i tried using for the first time. Whew!


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