Toasted Siopao

Toasted siopao in the Philippines originated in Bicol (according to Google)
with a monay dough stuffed with a flavorful chinese inspired pork and/or chicken filling that no sauce or catsup is required. It is baked until done, hence, the name "toasted".
For me, toasted siopao is more like a meat roll than that of a siopao.
For those who are would be asking, no, you can not use this dough to make steamed siopao. For my steamed siopao recipe, you can check my other recipes in my youtube channel. But yes, you can use the filling for the. toasted siopao for steamed siopao.
Please remember to prepare the filling ahead of time so you can cool it in the refrigerator before using as a stuffing. Unrefrigerated filling is difficult to handle.
I hope you will enjoy my version of the toasted siopao.

CORRECTION:
Water should be 2 cups NOT 1 cup. Flour should be 1/2 kilo or 500grams NOT 1/2 cup. You can use either all purpose or bread flour. My apologies for the oversight.

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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.

My video tutorials use English as a medium of instruction to address a global audience.
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OSLOB GETAWAY PART II -    • Oslob Getaway Part II  
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PUTO BUMBONG DE LECHE -    • Puto Bumbong de Leche  
SIOPAO -    • Siopao  
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