Siopao Dough:
3 cups cake flour or all purpose flour
⅓ cup sugar
1/4 tsp salt
1 tsp rapid rise yeast
1 tsp baking powder
1 cup lukewarm milk
3 tablespoon oil
Note: 1 tsp of vinegar to be added in the water for steaming to make the dough whiter
Combine flour, sugar, yeast, salt and baking powder in a large bowl. Pour in milk and mix several times just to moisten the dry ingredients. Add oil and mix until a dough forms.
Tip the dough into a flat surface and knead until smooth and elastic. Usually takes about 10-12 minutes by hand or 8-10 with mixer.
Rest the dough for 20-30 minutes or until it has risen to just almost double the original size. (Meanwhile, prepare the filling)
For The Asado Filling
1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup mixed vegetables (optional)
1 pound pork butt or shoulder, cut into large chunks
2 cups water
⅓ cup soy sauce
2 tablespoons oyster sauce
3 tablespoons sugar
2 star anise
1 tablespoon cornstarch
Steps:
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add pork and cook, turning as needed, until lightly browned.
Add 2 cups of the water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-dispersed. Bring to a boil, skimming scum that may float on top.
Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender. Add more water in half cup increments as needed to maintain 1 1 /2 cups liquid.
With a slotted spoon, remove pork from the pot and let cool to touch. Using two forks, shred meat.
Finale:
Cut the dough to 16 equal parts. Add 1 tbsp of filling, then make pleats, twist and seal on top. Add wax paper at the bottom of the dough. Rest the filled siopao for about 30 minutes. Steamed at medium heat for 12-15 minutes. Enjoy!