1 pc PG FRESH Onion (medium), minced
1 tbsp DATU PUTI SOY SAUCE 200ML
1 tbsp LI SUREE SESAME OIL 150ML
2 pcs EQUAL FRESH EGG M6S (NORSTAR)
1 tsp instant dry yeast (Optional)
1/4 cup EQUAL SUGAR REFINED 1/4KG
OTHER OPTIONAL FILLINGS: 4-5 pcs Argentina Chorizo Burger, sliced
3 tins Argentina Corned Beef, 150g
2 tbsp LEE KUM KEE HOISIN SAUCE 100G
3 pcs boiled egg/salted egg, cut into 6 wedges
1 tbsp LI TROPICAL PALM OIL PET 250ML
DOUGH: 2 packs CREAM ALL PURPOSE FLOUR 200G
1/4 cup water
1 can ANGEL EVAPORATED MILK 410ML,warm
1/2 cup ROYAL TRU ORANGE 500ML
1 tsp PURE BASICS IODIZED SALT 500G

1. MAKE A DOUGH:

a. In a mixing bowl, add the CREAM ALL PURPOSE FLOUR and instant dry yeast (optional), whisk
b. In another mixing bowl, add together the Angel evaporated milk, Royal Tru orange soda, water, Equal Refined sugar and Pure basics iodized salt. Whisk until all sugar and salt granules are dissolved briefly.
c. Slowly add the wet ingredients to the dry ingredients. Mix until fully hydrated and form as a ball.
d. Turn the dough ball onto a floured surface and knead for about 10 minutes, or until the dough is soft, smooth and elastic. It should pass the window pane test.
e. Once ready, coat the smooth dough ball with a little bit of oil. Let it sit and bulk proof for 45 minutes to an hour (depending on how warm and humid the weather is).



2. While dough is bulk proofing, prepare the filling by sauteing Argentina Corned Beef in hot oil with the PG Fresh onion. Add the Datu Puti soy sauce and Lee Kum Kee hoisin, continue stir frying until dry. Turn off the heat when dry, add the Ll sure sesame oil and eggs once it cools off a bit. Stir thoroughly. Put in the chiller to rest. It is best to work with cold filling once the dough is ready to be filled.
3. When the dough has doubled in size, punch the middle down.
4. Turn the dough on a floured surface and spread it into a big rectangle. Starting with the edge nearest you, roll the dough into a tight log. Cut the dough in 18 pieces – approximately 40-45 grams in weight. Roll each piece and place on the working board. Cover with a damp towel and rest for 15 minutes.
5. Preheat your oven to 350F, if baking. If steaming, prepare your steamer and preheat the water.
6. Take the chilled filling out of the ref and prepare the 2x2 parchment squares.
7. Take each dough ball and flatten it with a rolling pin. Turn the dough at 90 degrees and continue flattening. When large enough, cup the stretched dough onto your cupped hand.
8. Take about 1-2 tbsp of chilled filling and place in the center, top with the sliced Argentina Chorizo and the egg wedge (if using).
9. Pinch the sides and seal the top.
10. Place the formed siopao onto a 2x2 oiled parchment paper (if steaming) OR onto a parchment paper lined baking sheet. Do this with the rest of the dough.
11. BAKING: bake for 20-30 minutes at 350F.
12. STEAMING: place in a hot steamer for 15-20 minutes. To make a toasted siopao, fry this steamed bun on hot oil until bottom becomes brown.