I made it to NYC , established friendship with a Miss Cebu who hails from a family of academics. We were puzzled by the Tagalog nurses' disparaging talk calling us "inday". We conducted ourselves with unshakeable self confidence and stayed aloof. Less than stable people are tempted to shake you off your perch to rattle your confidence. I look up to you as my baking mentor so does plenty of viewers.
I can relate. Some of them do not have a high regard for us because for them, we are just probinsiyanas. I console myself by saying that, it is just due to pure ignorance on their part of the facts :) Anyway, walk proud. Be confident! Cebuanos are great! Love is the key :)
Most pure Tagalogs are just racist yet they are stupid to realize it. I'm Tagalog but I am also half-Visayan so you won't hear any pejorative remarks from me...
Explaining things like covering the dough to not form a skin, di dahil kasi ginagawa lng talaga nang karamihan kundi alam niya talaga kung bakit ginagawa. Legit professional.
Hindi ko alam na ang siopao flour is combination of cake flour and all-purpose flour lang pala, thank you Chef Rose for the tip. I will try your recipe, it looks good and yummy❤
thanks chef rose for you videos this is great reciepe you shared to us.i love cooking also and looking for a perfect reciepe.I'd really enjoy for watching your cooking.godbless
Thank you for sharing your cooking.lalo na itong shopao try ko ito parang Ang Dali lang Ang pag turo mo sa pag gawas ng shopao Lalo Na Ang dough.salamat po
Now Chef Rose I'm now your friend just keep on explaining clearlystep by step especially the measurement not only for me but for everybody who likes to learn baking and cooking thanks a lot and God Bless J like you
I gave it a try and surprisingly my family is loving it. Even my daughther’s american-friends are asking her to bring some siopao to school. Thanks Chef Rose for sharing your recipe. It saves me a lot of time too whenever my kids are asking for snacks or even dinner, I’ll just grab some siopao from the freezer and steam them.
thank you po for sharing this video siopao is one of my favorite . i will make this soon. looks yummy.i'm glad i found your yt channel.watching from nevada.
This siopao recipe is the best I've ever done. So soft dough even after a day. Very soft. Thank you mam Chef Rose. The best ka talaga. Thank you for this video. Very helpful. Also your chiffon recipe is very versatile. Authentic chef. Thank you.
Thank you for sharing this recipe Chef. I have tried different siopao recipes before but this is legit. I have made it many times and it's really delicious, whitish and fluffy.
Thank you chef rose! You are my always go-to for delicious easy and no fail recipes! Ive attended some of your classes in caro and marie, the cakes and pastries are always always delicious! Will try this siopao!
This recipe is it! I already knew what the meat is suppose to taste like and look like. It was the dough that gave me the hardest time. But this cake flour and all purpose flour mix was perfect. Thank you for this!
Thank you for this recipe Chef Rose! I made siopao yesterday and it was the best! soft, fluffy, and tasty. The process was very straight and concise, which I like. I am a fan now! Will truly watch all your recipe videos. I'm from Bohol but lives here in Canada. All the best Chef! :)
This Siopao recipe is the best one i found. 😊 My daughter loves it!. I am making it right now 😂 and it is delicious! The bun is so tasty and fluffy and the asado pork is perfect! 😊. Thank you so much! 💓 I love watching all your videos 🥰🤩. Makes me feel i am at home again. Thank you for sharing 😘
im glad to see you chef Rose. i was your student in Cebu hehe a long long time ago😍Magaling po kayo magturo at palabiro😆.Thank you for your sharing your knowledge. Pinaaral ako noon ng boss ko para matuto pa ng husto. From Saudi Arabia...wishing you a good luck Chef Rose♥
I love siopao! Just afraid to make the dough it's always a miss for me but you make it so easy Chef.. I may need to follow ur recipe👍..Thanks and God bless!
This recipe uses a different bread mixing method called the no-time dough. In my experience, this method is best for this recipe because it reduces the chance of over fermentation.
Hi chef, today i tried your dough recipe, it was the best so far that i have tried, soft fluffy and it was just perfect. However, my yield is only 21 pcs x 50 g, yours is 25 pcs.. i wonder how come my yield is lesser when my cup has a volume of 250 mL.. thank you very much for a very detailed instruction based on the principles of cooking.. God bless!
Do not worry about the number of pieces. 21-24 pcs for one recipe is alright. By the way, one cup is only 240ml volume. Happy to know that you liked my recipe. Thank you for watching!
Chef do you still need to rise the siopao again before steaming ? And do you still wait few minutes after you turn off the stove before opening the lid? Thank you .
Yes you need to allow the dough to rise after filling before steaming it. I open the steamer once the time is up. I know some wait 5 minutes before opening the steamer but I see no reason to do that as long as you put a cloth on top to catch the drippings. But you can try it if it works for you.
@@ChefRoseofCaroandMarieCebu ok po chef from now on i’ll be using this brand. Chef kayo na lang po ang tatanungin ko kasi because compared to others, you know more than them. Yung ibang recipe po nilalagyan nila ng tangzhong, ano po ang difference nun chef?.
Breads with tanzhong are very very soft compared to those without tanzhong. This method/technique allows the dough to take in more water so the resulting dough is softer. But not all bread recipes are suitable for the tanzhong method. Usually sweet doughs are best for the tanzhong method.
Could be caused by any of the following: a) Flour. Use bleached flour. b) use shortening NOT oil c) heat too low. Longer steaming means more yellowish dough d) water from steamer dripping into your siopao e) over steaming.
You can buy the silicone mat online or in the houseware section of your department stores there, The bamboo steamer can be found in your local Asian Grocery or in a restaurant supplies store there. By the way, my answers are based on my assumption that you live in the US.
Chef, I follwed your recipe but my dough was a little bit yellow. Is it okay to use Active dry yeast. When I mixed it with water it didn’t make any bubbles
If you use active dry yeast, you need to dissolve it in water and a teaspoon of sugar and wait for it to bubble before using. If it did not bubble after 15 minutes, it means the yeast is dead. You need to buy new yeast. I use instant dry yeast. Homemade siopao is not as white as the commercial siopao.
You have to make your own costing ma'am. We do not have the same prices for the ingredients. Many factors determine the selling price. Try to goggle information on how to make a costing.
Thank you for sharing your delicious recipe. I made them yesterday. I had been making siopao from different recipes. And for me this is the best recipe ever . I like how the dough is soft and tasty. The results is great. I used entirely all purpose flour as I don’t have cake flour. And I used pork belly slices instead of pork shoulder and set aside some that have fat. I will definitely be making this recipe. I will freeze some of them in the freezer . And can share this specially when my eldest son comes over . He’ll love this. About the sauce can I use corn flour instead of tapioca starch.
@@ChefRoseofCaroandMarieCebu I think it was you I saw as a student at USC . One of my subjects was at Girls High Campus Urgello Rd. There was a canteen sort of in one of the floors and I used to buy some to eat there . And students of Nutrition and Dietitics run it I believed and I saw you walking at the campus at the Main Campus one time you were talking who was with you at that time. When I saw your photo here I said to myself that it’s you. It seems you are widely know there in Cebu through colleagues of mine whom I used to work in the city. They mentioned this place Caro and Marie . One time my friend stopped at your shop to get something.. it’s a small world!
I made some Of your recipe chef rose and i made it perfectly thank you so much! I made your red velvet, ensaymada, fish with ginger and manggo all are the best! Daghang salamat Chef I will try your siopao !
Thank you for the tip to use lard. I have been using oil and was wondering why my siopao is not white. Now I know. I am also from Cebu but live here in Delaware.
No ma'am. I used a slightly different recipe for baked siopao. Steaming cooks with moist heat while baking cooks with dry heat - hence, you need a different recipe. I have a recipe for toasted or baked siopao coming up in a month.
Hi Chef you're recipe and tutorial are all brilliant. so far I've been trying the sio pao recipe and it came out fabulous dough and fillings But a few were discoloured, I don't know where I got wrong. Please help.
Hi Rose, hope you are well. Love all your cooking. Question, can you freeze the siopao buns uncook or do you have to steam them and freeze? Many thanks.
@@ChefRoseofCaroandMarieCebu If I reduced the yeast to 1g per kilo, is it possible now or the cake flour can't won't be able to handle it bec of the lack of gluten?
I am not sure if the cake flour can handle the small amount of yeast and can withstand the 24 hour fermentation. If you have issues with gluten digestion then I think you should stick to gluten-free recipes since siopao is high gluten. For me personally, it is a challenge to make gluten-free doughs because you need a lot of additives and gums to compensate for the lack of gluten.
No fermentation. But there is a proofing time. Fermentation is rising before forming/shaping. Proofing is rising after shaping. Thank you for watching!
Can i use 5 spice powder? The list of your ingredients at the end of your show does not match the one that you showed at the start of your show. Thanks so much for sharing your recipe.
@@ChefRoseofCaroandMarieCebu o wow, thanks so much for the reply, chef! I made this and it was so delicious. Kaso lng yung akin di tumubo. I will try it again with same recipe and experiment on letting it rest a little bit more. This recipe is the best, super cebuano ang lasa talaga. ❤️❤️
Hi Chef,I enjoyed watching your videos. I've been cooking and baking and selling them. I want to improve my cooking and baking. My question is, I noticed that you rest your dough and not let it rise. I see a lot of videos and they rise their siopao dough for at least an hour. I tried your siopao dough and its really very smooth however its not as big as I expected it to be. Can you give me an advise to make it bigger. I weighed the dough between 70-80 grams. Thank you Chef. More power.
Resting the dough and not fermenting (rising) it after mixing is a chinese technique used to prevent the siopao from forming dimples during steaming. You can make the dough softer and bigger by allowing it to rise longer after you have filled them. Thank you for watching! Happy Holidays!
Hello Chef! Planning to try your siopao recipe po after having failed attempts that produced yellowish and deflated siopaos before from other online sources😅 Chef, can we ask po for advice on the ff: 1) Siopao dough ingredients in grams po if possible (not sure if my cup measurement might be too compact or light po) 2) Recommended flour brand Thank you po Chef!
360 grams water 11 grams instant dry yeast 50 grams sugar 8 grams salt 15 grams baking powder 40 grams shortening 250 grams cake flour 320 grams all purpose flour I use Baron all purpose flour from San Miguel Flour Mills I hope you will be successful with my recipe. Good luck!
I made it to NYC , established friendship with a Miss Cebu who hails from a family of academics. We were puzzled by the Tagalog nurses' disparaging talk calling us "inday". We conducted ourselves with unshakeable self confidence and stayed aloof. Less than stable people are tempted to shake you off your perch to rattle your confidence. I look up to you as my baking mentor so does plenty of viewers.
I can relate. Some of them do not have a high regard for us because for them, we are just probinsiyanas. I console myself by saying that, it is just due to pure ignorance on their part of the facts :) Anyway, walk proud. Be confident! Cebuanos are great! Love is the key :)
Most pure Tagalogs are just racist yet they are stupid to realize it. I'm Tagalog but I am also half-Visayan so you won't hear any pejorative remarks from me...
I like the mixture of your dough with cake flour. It is smoother and white👍👍👍
Thank you so much 😊
Thank you chef very informative i will try this tonight and i will watch your other videos!😊
Thank you so much!
Explaining things like covering the dough to not form a skin, di dahil kasi ginagawa lng talaga nang karamihan kundi alam niya talaga kung bakit ginagawa. Legit professional.
Thank you for appreciating my efforts to share my knowledge with all of you!
I'm enjoying all the videos.. Super helpful for someone like me that just got into cooking.
Awesome! Thank you!
The best Siopao recipe I have seen on you tube will surely try this soon, thank you chef for sharing.
Thanks so much!
You are an amazing teacher Chef Rose. I hope you receive more blessings. Thank you for sharing your recipes.
Thank you too! Enjoy my recipes!
Thank you Maam Chef for sharing youre siopao recipe...its very yummy
My pleasure 😊! Hope you will like it!
Hindi ko alam na ang siopao flour is combination of cake flour and all-purpose flour lang pala, thank you Chef Rose for the tip. I will try your recipe, it looks good and yummy❤
Yes, thank you!
thanks chef rose for you videos this is great reciepe you shared to us.i love cooking also and looking for a perfect reciepe.I'd really enjoy for watching your cooking.godbless
Thank you so much
Thank you for sharing your cooking.lalo na itong shopao try ko ito parang Ang Dali lang Ang pag turo mo sa pag gawas ng shopao Lalo Na Ang dough.salamat po
You are welcome!
Now Chef Rose I'm now your friend just keep on explaining clearlystep by step especially the measurement not only for me but for everybody who likes to learn baking and cooking thanks a lot and God Bless J like you
You are welcome! Enjoy my recipes!
I gave it a try and surprisingly my family is loving it. Even my daughther’s american-friends are asking her to bring some siopao to school. Thanks Chef Rose for sharing your recipe. It saves me a lot of time too whenever my kids are asking for snacks or even dinner, I’ll just grab some siopao from the freezer and steam them.
Wonderful!!! So happy to hear that!
Chef Rose kindly make a tutorial for King Roll & Elorde Bread. I miss Pinoy bread.
Thank you for sharing ❤️watching you from PA. USA
My pleasure!
Siopao with Asado Filling. Yummy snack 😋! My Kids will absolutely enjoy it 😜! Thank you for sharing.
Hope you enjoy!
thank you po for sharing this video siopao is one of my favorite . i will make this soon. looks yummy.i'm glad i found your yt channel.watching from nevada.
Thanks and you are welcome!
This siopao recipe is the best I've ever done. So soft dough even after a day. Very soft. Thank you mam Chef Rose. The best ka talaga. Thank you for this video. Very helpful. Also your chiffon recipe is very versatile. Authentic chef. Thank you.
Wow, thank you! Glad that you liked my recipes!
Thank you for sharing this recipe Chef.
I have tried different siopao recipes before but this is legit.
I have made it many times and it's really delicious, whitish and fluffy.
Wow!!! Thank you! So happy you liked the recipe!
Thanks Chef Rose! The best chef for me! All of the recipe I made by watching your videos turned out very scrumptious!
Glad you like them! Thanks so much!
Thank you chef rose! You are my always go-to for delicious easy and no fail recipes! Ive attended some of your classes in caro and marie, the cakes and pastries are always always delicious! Will try this siopao!
Wow, thank you
This recipe is it! I already knew what the meat is suppose to taste like and look like. It was the dough that gave me the hardest time. But this cake flour and all purpose flour mix was perfect. Thank you for this!
Wonderful! Glad you liked this recipe!
thanks for sharing your recipe chef Rose.. just want to ask the volume of your cup..thanks
240 ml per cup
See you again there in the Phillipines Soapao ricepi godbless
See you!
Salamat Chef Rose, lami jud ang Siopao.....the dough is so soft and yummy.👏🏻❤️🥰
Thank you! Glad you liked it!
Thank you for sharing I learned something today 👍❤️🇬🇧
My pleasure
Thank you chef for the recipe 😀😀😀
My pleasure 😊
I'm glad that i found your channel. I'm trying your siopao recipe right now, the smell pa lang is already a winner. Thank you ma'am for sharing.
Thank you too! Hope you will enjoy the siopao!
very interesting ang paggamit ng cake flour.
Siopao flour is a mixture of cake flour and all purpose flour.
Straight to the point explanation. Professional Tips. I enjoy watching your videos Chef! ❤
Thank you and you're welcome! 😊
Thanks gor the recipe chef i will make this for lunch
Hello ma’am rose thanks for the recipe you have . I’m your student in San Carlos in 90s and in Caro and Marie.
Hello! Kumusta? Nice to see you here in youtube.
Wow yummy po nyan Chef Rose 😊😊 I was looking for a good bao dough. Thanks for teaching us this recipe po 💜💚
Thank you Chef Rose. I made it twice and walay palpak 💕
Great 👍!!! So happy to hear that!
I'm gonna try later chef....thanks
Please do! Hope you will enjoy this! Good luck!
Thank you for this recipe Chef Rose! I made siopao yesterday and it was the best! soft, fluffy, and tasty. The process was very straight and concise, which I like. I am a fan now! Will truly watch all your recipe videos. I'm from Bohol but lives here in Canada. All the best Chef! :)
Wow!!! So happy to hear that! Congratulations! Thank for watching my videos. I hope you will enjoy them!
Thank u chef Rosemarie for sharing your siopao recipe...God bless u always,.🥰🥰😘😘
This Siopao recipe is the best one i found. 😊 My daughter loves it!. I am making it right now 😂 and it is delicious! The bun is so tasty and fluffy and the asado pork is perfect! 😊. Thank you so much! 💓 I love watching all your videos 🥰🤩. Makes me feel i am at home again. Thank you for sharing 😘
Thank you so much! So glad you liked my recipe!
Thanks po for sharing the tips and the recipe of siopao asado chef Rose! ☺️❤️
My pleasure 😊
Can we substitute the flour to bread flour? Thanks for the response, Chef Rose .
Yes you can but your siopao dough will not be as white and as soft.
A must try po thank you❤️
You are welcome! Enjoy!
im glad to see you chef Rose. i was your student in Cebu hehe a long long time ago😍Magaling po kayo magturo at palabiro😆.Thank you for your sharing your knowledge. Pinaaral ako noon ng boss ko para matuto pa ng husto. From Saudi Arabia...wishing you a good luck Chef Rose♥
Thank you so much! Thank you for dropping by my page!
Very nice chef
Thanks a lot!
I want Chicken and beef only flavor 🍗👌
Im also like you videos and watch the commercial
Replace pork with chicken or beef. Thank you for supporting my channel!
Thank you I will try your recipe
I love siopao! Just afraid to make the dough it's always a miss for me but you make it so easy Chef.. I may need to follow ur recipe👍..Thanks and God bless!
🎉 what is added with pork filling, white and yellow coloured thing
Sliced hard boiled egg.
@ChefRoseofCaroandMarieCebu thank you
THANKS CHIEF ROSE ...LOVED IT...
You are welcome!
Hi chef! Can i use beef here? And still i will put vinegar? Thank you chef!
Yes you can use beef though I have never tried it. Re vinegar to taste lang.
Galing ni maam
Thank you!
Hello Chef Rose, can bread flour be used to make this? Hoping you can reply, thank you
You can but the dough will be beige in color because bread flour is not as white.
Wow thanks for the prompt reply, more blessings for you Chef, Have a Blessed Easter 🙏🏼
Hi Chef, what cause siopao to wrinkle after steaming? Thank you for your attention. God bless
Over proofing or over steaming.
Hi Chef Rose, why is it not necessary for this dough to rise? Thanks and hoping for your response as I would love to make this recipe
This recipe uses a different bread mixing method called the no-time dough. In my experience, this method is best for this recipe because it reduces the chance of over fermentation.
Thank you Chef! Made this yesterday and it was a huge hit with the kids. The buns were yellowish in color but loved the taste and texture.
Wow! Happy to know that. Yellowish color is from the flour as long as you did not add any ingredient that will color like eggs, butter, etc.
Hi chef, today i tried your dough recipe, it was the best so far that i have tried, soft fluffy and it was just perfect. However, my yield is only 21 pcs x 50 g, yours is 25 pcs.. i wonder how come my yield is lesser when my cup has a volume of 250 mL.. thank you very much for a very detailed instruction based on the principles of cooking.. God bless!
Do not worry about the number of pieces. 21-24 pcs for one recipe is alright. By the way, one cup is only 240ml volume. Happy to know that you liked my recipe. Thank you for watching!
Sorry j forgot especially for beginners and for those who are interested
You can message me if you have any questions.. Thank you for watching!
Your the best chef,,❤️
Chef do you still need to rise the siopao again before steaming ? And do you still wait few minutes after you turn off the stove before opening the lid? Thank you .
Yes you need to allow the dough to rise after filling before steaming it. I open the steamer once the time is up. I know some wait 5 minutes before opening the steamer but I see no reason to do that as long as you put a cloth on top to catch the drippings. But you can try it if it works for you.
How many minutes of waiting before you put it in the steamer
Thank u for sharing with these very helpful recipe ❤
Thanks for sharing this amazing recipe chef rose. May i ask what brand of shortening did you use? Thanks in advance po
I use Primex shortening made by San Miguel Foods.
@@ChefRoseofCaroandMarieCebu pwede din po ba gumamit ng freeto vegetable shortening chef?
Pwede but mas yellowish ang dough mo. Mas puti if shortening.
@@ChefRoseofCaroandMarieCebu ok po chef from now on i’ll be using this brand.
Chef kayo na lang po ang tatanungin ko kasi because compared to others, you know more than them.
Yung ibang recipe po nilalagyan nila ng tangzhong, ano po ang difference nun chef?.
Breads with tanzhong are very very soft compared to those without tanzhong. This method/technique allows the dough to take in more water so the resulting dough is softer. But not all bread recipes are suitable for the tanzhong method. Usually sweet doughs are best for the tanzhong method.
Thanks Chef Rose... this is the recipe, I was looking for :)
omg! my favorite! thanks chef for sharing 😍
My pleasure 😊
Hi Chef ,
Are these mini Siopao? If I want the regular , what would be the right weight for each piece?
Thanks,
Mai
No ma'am. They are not minis. They are 50-gram pieces. Regular size is about 60-75 grams.
Hi chef if I will use the siopao flour can I just add the remaining ingredients with the same amount except for the cake flour and all purpose flour
Yes ma'am that is correct.
Hello Chef Rose, everytime I make siopao they are always yellowish in color, what will I do or use to make them whiter?
Could be caused by any of the following:
a) Flour. Use bleached flour.
b) use shortening NOT oil
c) heat too low. Longer steaming means more yellowish dough
d) water from steamer dripping into your siopao
e) over steaming.
Thank for your reply Chef Rose I appreciated so much ❤❤❤
Chef Rose, instead of cassava starch, can I use potato starch?
Yes you can but the consistency and texture is very different. You mean for the siopao sauce. Right?
@@ChefRoseofCaroandMarieCebu yes po
Mam rose is it okey to use cornstarch only because we do not have tapioca starch or cassava starch here in Japan
Yes it is okay to use cornstarch. Thank you for watching!
Where did you get the mat and the steamer .y girl wants to make a food truck to sell siopao here in thee states
You can buy the silicone mat online or in the houseware section of your department stores there, The bamboo steamer can be found in your local Asian Grocery or in a restaurant supplies store there. By the way, my answers are based on my assumption that you live in the US.
salamat sa siopao recipe chef rose ill try this kasi im always buying its my familys favorite asado.looks delicious soft.😍👍
My pleasure!
Chef, I follwed your recipe but my dough was a little bit yellow. Is it okay to use Active dry yeast. When I mixed it with water it didn’t make any bubbles
If you use active dry yeast, you need to dissolve it in water and a teaspoon of sugar and wait for it to bubble before using. If it did not bubble after 15 minutes, it means the yeast is dead. You need to buy new yeast. I use instant dry yeast. Homemade siopao is not as white as the commercial siopao.
Hi Chef, how much each if I will sell it? Planning to it soon.
You have to make your own costing ma'am. We do not have the same prices for the ingredients. Many factors determine the selling price. Try to goggle information on how to make a costing.
Thank you for sharing your delicious recipe. I made them yesterday.
I had been making siopao from different recipes. And for me this is the best recipe ever . I like how the dough is soft and tasty. The results is great. I used entirely all purpose flour as I don’t have cake flour. And I used pork belly slices instead of pork shoulder and set aside some that have fat. I will definitely be making this recipe. I will freeze some of them in the freezer . And can share this specially when my eldest son comes over . He’ll love this. About the sauce can I use corn flour instead of tapioca starch.
Great! Happy to know you liked my recipe. Yes you can use cornflour instead of tapioca.
@@ChefRoseofCaroandMarieCebu I am from Cebu City and lives in the UK.
Wow!!!
@@ChefRoseofCaroandMarieCebu I think it was you I saw as a student at USC . One of my subjects was at Girls High Campus Urgello Rd. There was a canteen sort of in one of the floors and I used to buy some to eat there . And students of Nutrition and Dietitics run it I believed and I saw you walking at the campus at the Main Campus one time you were talking who was with you at that time. When I saw your photo here I said to myself that it’s you. It seems you are widely know there in Cebu through colleagues of mine whom I used to work in the city. They mentioned this place Caro and Marie . One time my friend stopped at your shop to get something.. it’s a small world!
Hi Chef we don't have shortening here in Norway what can I use instead of it?Thanks a lot
You can use vegetable oil instead but your dough will be a bit yellowish. Thank you for watching!
I'm not sure if we can use lard rendered from pork fat in this... But since the filling is pork asado, why not?
I made some
Of your recipe chef rose and i made it perfectly thank you so much! I made your red velvet, ensaymada, fish with ginger and manggo all are the best! Daghang salamat Chef I will try your siopao !
Wonderful! So happy to know that! Take care!
Thanks a lot for sharing
No worries
Chef Rose why vinegar? To tenderise the meat? Thank you for your recipes, Chef.
Vinegar can help tenderize the meat but I added vinegar to balance the flavor.
Thank you for the tip to use lard. I have been using oil and was wondering why my siopao is not white. Now I know. I am also from Cebu but live here in Delaware.
Glad I was able to help you. Thank you for supporting my channel.
Kudos chef Rose. I will try your recipe. Is it high, Medium low flame when steaming? Does it need to proof the 2nd time?
You have to steam at high heat. For siopao dough, you need only to proof once. Thank you for your support!
Chef Rose, the dough ingredients for steam siopao is the same for baked siopao? Thanks.
No ma'am. I used a slightly different recipe for baked siopao. Steaming cooks with moist heat while baking cooks with dry heat - hence, you need a different recipe. I have a recipe for toasted or baked siopao coming up in a month.
Hi Chef
you're recipe and tutorial are all brilliant.
so far I've been trying the sio pao recipe and it came out fabulous dough and fillings
But a few were discoloured, I don't know where I got wrong. Please help.
Discoloration could be due to water/steam falling into the siopao or over steaming.
@@ChefRoseofCaroandMarieCebu thank you so much Chef .x
You are welcome! Let me know if all will be well with your siopao dough.
@@ChefRoseofCaroandMarieCebu thank you Chef...yes everything is finally good.x
Hello po Chef, for countries that don't have shortening, what can you recommend po?
You can use any neutral oil but your siopao will not be as white.
Hi Chef. What's an alternative if we don't have cake flour? Pwede po all purpose lng?
Yes. You can use all purpose flour.
Hi Chef, Same recipe for cuapao bun?
Yes 😊
Thank you chef rose sa technique
You are welcome!
Hi Rose, hope you are well. Love all your cooking. Question, can you freeze the siopao buns uncook or do you have to steam them and freeze? Many thanks.
I suggest you steam first and then freeze. Happy to know you like my videos! Thanks so much!
Chef Rose salamat po sa recipe! Ito ang pinakamagandang siopao dough recipe na nasubukan ko! God bless you and more power to your channel po! ❤❤❤
Thank you so much!!!
Can I add bread improver in this recipe.? how much? Tnx
Yes, you can. 1/2 tsp
Hi Chef Rose. After putting in the filling, how long do you need to proof the buns before steaming it? Thanks in advance.
About 30 minutes.
Thank you, Chef! More power and hope to visit your shop when I visit Cebu.
Thank you chef.
Can I ferment the dough for 24 hours so it's easily digestible?
No you can't. There is too much yeast in the dough for 24 hours fermentation.
@@ChefRoseofCaroandMarieCebu If I reduced the yeast to 1g per kilo, is it possible now or the cake flour can't won't be able to handle it bec of the lack of gluten?
I am not sure if the cake flour can handle the small amount of yeast and can withstand the 24 hour fermentation. If you have issues with gluten digestion then I think you should stick to gluten-free recipes since siopao is high gluten. For me personally, it is a challenge to make gluten-free doughs because you need a lot of additives and gums to compensate for the lack of gluten.
no proofing time? thanks
No fermentation. But there is a proofing time. Fermentation is rising before forming/shaping. Proofing is rising after shaping. Thank you for watching!
Chef ano pwedeng ipalit sa shortining dito kasi ako sa europe wala kaming shortining
You can use oil instead of shortening but not butter or margarine kasi maging yellow ang siopao mo.
hi poh.... ask k lang poh ifvhow many days or weeks ang itinaragal nung siopao sauce n ginawa nyo... tenk u poh
2 days sa ref kasi walang preservative. 1 month sa freezer.
@@ChefRoseofCaroandMarieCebu tenk u poh... 👍👍👍💞💞💞
Can i use 5 spice powder? The list of your ingredients at the end of your show does not match the one that you showed at the start of your show. Thanks so much for sharing your recipe.
Yes you can add 5-spice powder. What ingredient did not match the list at the end of the video so we can correct it? Thank you!
Shared! 😃
I follow the exact measurements and also weighed individually 48-50 gms. but i was only to able to make 17pcs.
That is alright. I make between 17 - 18 pieces.
@@ChefRoseofCaroandMarieCebu o wow, thanks so much for the reply, chef! I made this and it was so delicious. Kaso lng yung akin di tumubo. I will try it again with same recipe and experiment on letting it rest a little bit more. This recipe is the best, super cebuano ang lasa talaga. ❤️❤️
Nice to hear that! Please check if your yeast is still active. Good luck!
What brand of flour chef.
Baron all purpose flour.
Can i bake it instead of steam.? At what temperature in the oven and how many minutes ?
Yes you can. 375F for about 20 minutes more or less.
Hi Chef,I enjoyed watching your videos. I've been cooking and baking and selling them. I want to improve my cooking and baking. My question is, I noticed that you rest your dough and not let it rise. I see a lot of videos and they rise their siopao dough for at least an hour. I tried your siopao dough and its really very smooth however its not as big as I expected it to be. Can you give me an advise to make it bigger. I weighed the dough between 70-80 grams. Thank you Chef. More power.
Resting the dough and not fermenting (rising) it after mixing is a chinese technique used to prevent the siopao from forming dimples during steaming. You can make the dough softer and bigger by allowing it to rise longer after you have filled them. Thank you for watching! Happy Holidays!
Hello Chef! Planning to try your siopao recipe po after having failed attempts that produced yellowish and deflated siopaos before from other online sources😅
Chef, can we ask po for advice on the ff:
1) Siopao dough ingredients in grams po if possible (not sure if my cup measurement might be too compact or light po)
2) Recommended flour brand
Thank you po Chef!
360 grams water
11 grams instant dry yeast
50 grams sugar
8 grams salt
15 grams baking powder
40 grams shortening
250 grams cake flour
320 grams all purpose flour
I use Baron all purpose flour from San Miguel Flour Mills
I hope you will be successful with my recipe. Good luck!
@@ChefRoseofCaroandMarieCebu thank you Chef!😊
Hope dumami ang subs mo ❤
I hope so too! Please share to your friends and family! Thanks so much!
Hello po! I don't have shortening po, can I use vegetable oil po? Thank you 😊
Yes you can but your siopao will be yellowish in color.
Thank you po 💕
Ma’am i don’t have all purpose flour, can i use third class flour instead?
No ma'am, you can't use 3rd class flour. Protein content is too low. Your siopao will not be soft.
Hi Chef Rose, if using vegetable oil instead of shortening, same din po ba ang quantity (3 Tablespoons) ? Thank you po for sharing.
Yes but your siopao will be yellowish in color and not white.