Living here in the Midwest is quite a challenge, especially when you haven't gotten over with your native sense of taste yet. I love to eat Filipino foods because it's what I'm used to and being in this side of city, there's not much Filipino foods offered, just one or two perhaps. So, i decided to cook it myself and that i can satisfy my craving no matter how. This is one of the many foodies I'm dying to eat...White steamed bun or shall we say "siopao". You can always pick out a variety of filling from pork asado, chicken adobo or purple yam "ube". Any of these blend well with the dough.
Ingredients:
- 3 packs yeast
- 1 1/2 cup warm water
- 1/2 cup warm, evaporated milk
- 2 eggs, lightly beaten
- 1 cup white sugar
- 1 tsp salt
- 1/2 cup oil
- 7-8 cups flour
Procedure:
- dissolve the yeast in warm water, mix in warm milk, add the sugar, salt then 2 eggs.
- Put mixture inside warm oven til it bubbles.
- Add the flour alternately with 1/2 cup of oil.
- knead til smooth.
- Place it in a lightly oiled bowl covered with damp cloth. let it proof in a warm place for about an hour or til doubled
- When dough proofs enough, punch it down.
- Take a spoonful or two and form it into a circle, flatten it out and put the "ube" filling (recipe follows)
- Seal edges together and let it sit in an individual square shape wax paper .
- Let it rest for about 30 minutes to smooth out any wrinkles, don't forget to cover with lightly greased cling wrap or cloth. This protects the dough from drying.
- Meanwhile, place steamer over boiling water... arrange buns in the steamer, place a damp cloth ( i prefer to use damp paper towel) over it before covering with its cover. Steam for 20 minutes.
Filling:
- 1 bag purple yam powder
- 7 tbsp. white refined sugar
- 1 1/4 cup fresh whole milk
- 1 tbsp. butter/margarine
- Add fresh whole milk and sugar to the ube powder and mix thoroughly. Then, stir continuously over low fire until texture is thick and smooth. Lastly, mix butter or margarine.
