These Toasted Siopao with shredded chicken and salted egg is absolutely delicious! You can use any filling you like, pork or beef or even yema, ube, etc. It’s all up to you or whatever is available in your pantry. Ideal for any business venture. Sell in set of boxes and it will surely be a hit.
Toasted Siopao Recipe
(Shredded Chicken + Salted egg filling)
- 2 ½ flour ( plus extra ½ cup for dusting)
- 2 teaspoon active dry yeast
- 5 tablespoon sugar
- ¾ cup warm milk
- ⅓ cup warm water
- ½ teaspoon salt
- Egg wash:
- 1 egg, lightly beaten with 1 tbsp of water
- 2 cups shredded cooked chicken (can use leftover), himayin
- 2 pcs chorizo, sliced (optional)
- 1 potato, peeled and cubed
- 2 pcs salted egg, quartered
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 teaspoon hoisin sauce
- 4 teaspoon oyster sauce
- 1 tbsp sugar
- ½ cup water
- 2 tsp cornstarch, dissolved in water
- salt and ground black pepper , to taste
- In a small bowl, dissolve 2 tbsp sugar in milk and water. Add in yeast, let stand for about 15 minutes – until bubbly.
- In a mixing bowl, sift the dry ingredients – sugar, 2 ½ cups flour and salt. Then add to milk and water mixture.
- In a flat flour dusted surface, knead the dough. Dust it with flour as needed until it’s not sticky. Then place and cover it in an oiled bowl. Let the dough rise for about 1 ½ hours.
- For the Filling:
- Heat oil in a pan. Saute garlic, chorizo and toss in shreddee chicken. Add in hoisin sauce, oyster sauce and water. Add sugar and slurry (cornstarch solution). Cook for about 3-5 minutes. Set aside. Let cool.
- Preheat oven to 160 °C.
- Back to dough preparation, punch it down in the center to release the air. In a floured surface, roll it and cut into 10 – 12 equal pieces. Roll each piece into a ball. Then cover with cloth. Set aside for about 10 minutes.
- Flatten each roll to form a thin dough shaped in circle. Place a scoop of filling in the center then add a slice of salted egg, gather the edges over the filling, then pinch the edges to secure and seal the bun.
- Transfer the buns with the seam upside down in a lined baking tray. Cover with cloth and let rise for about 15 minutes or until puffy.
- Tip: Brush buns with egg wash on the last 3 minutes of baking to get the perfect shade of toast.
- Bake the Siopao for about 10-20 minutes or until it toasts to a nice soft brown. Baking time will vary, so watch over and don’t let it toast too much on top. Turn off the oven as soon as you see it’s lightly golden brown on top.
- Remove from oven and transfer into a wire rack to cool. Serve and enjoy!