If you’ve been following me on Instagram, you probably saw the photo I posted of my sorry attempt on siopao making. The buns below? #majorfail. They were so hard and dense they would have put down Goliath to sleep.
I usually use refrigerated biscuits to cheat my way to a delicious siopao treat but I wanted to up my game and learn how to make the dough the “authentic” way. It was easy enough to tweak the asado filling to get the right balance of sweet and salty I wanted but the bun itself proved more difficult.
I tried the many different variations I found online but I just couldn’t find the texture I was looking for. I was ready to throw in my white towel when I found this Vietnamese steamed bun on Youtube and it looked promising enough to get me back on my siopao quest.
And the recipe was indeed spot on. The buns came out soft, fluffy and pearly white; just the way I like it!
Tips on How to Make Siopao
- Please note that the amounts for the flour and sugar in the dough recipe are in weight and not volume (grams vs cups). I suggest using a kitchen scale to ensure accurate measurements and a more consistent product.
- Add a few drops of lime juice into the flour mixture to help whiten the buns.
- Add a couple of tablespoons of vinegar to the steaming water which is again for whiter siopao.
- Wax or parchment paper, cut into 4 x 4-inch squares