Steamed Buns 3 INGREDIENT SIOPAO FILLING RECIPE (2024)

FAQs

Why is my steamed buns not fluffy? ›

Any rush of cool air could potentially make the buns collapse. If you're making fluffy yeasted buns, let the buns sit covered in the steamer for an extra 5 minutes after the heat has been turned off. This resting time is crucial. If you open the lid too quickly, the cool air from outside might deflate the buns.

Siopao (Tagalog pronunciation: [ˈʃopaʊ]), is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period.

You can replicate a steamer with very little effort by placing your buns in a common kitchen sieve or colander, then suspending it over boiling water. Creating a tower from plates and tea towels will stop the steam from escaping, causing your buns to steam cook!

If your dinner rolls aren't fluffy it could be because of one of two reasons. Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls.

In order to get white bao, many Chinese American cooks use low-gluten (low-protein), bleached cake flour for their bao dough; cake flour is milled from soft wheat and has 8 to 10% gluten/protein. To make up for the flour's lack of gluten a touch of vinegar is added to result in more chewy dough.

This is my recipe for the the dough for the popular Filipino steamed bun with chicken and pork filling (link to recipe in footnotes).

12 hours in the hot Philippines weather if left unrefrigerated and if you want optimum flavor. Otherwise refrigerate for up to 5 days.

After steaming, don't open the lid immediately but let it sit for two to three minutes before opening the lid so that the temperature change isn't so extreme, that's the likeliest reason for your collapse. Other possibilities include overproofing or overly wet fillings.

One of the peculiarities of siopao is the recipe: whereas, in the north of China, the dough is prepared solely with yeast, the South Chinese and thus the Philippine variants contain both yeast and baking powder.

1 pack Frozen Asado Siopao (15pcs/pack). Steam for 20-25 minutes, adjust time according to equipment used. Best when defrosted for at least 10 minutes before steaming.

Why did my steamed buns turn brown? ›

Some parts of the buns have brown and yellow spots after steaming and the texture is chewy. This is a very common issue for steamed buns and it's usually caused by a sudden increase and/or decrease in pressure while steaming. To avoid it, you should: Slowly heat up the bun dough in the steamer.

Absolutely! Another creative way to steam buns without a steamer is by using a deep frying pan or wok. Fill the pan or wok with water, place a heat-proof plate or dish inside, and place the buns on top of the plate. Cover the pan or wok with a lid or aluminum foil, and steam the buns for the required cooking time.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

99% of the time this happens, the problem lies with the yeast used. The quality might be compromised, or you might have applied it incorrectly, or under poor cooking conditions. Read on for why your yeast is not working as it should and what you can do to avoid it.