everyday recipes 



This bread dough is twice risen, first with yeast and then with baking powder,which is kneaded into a dough,making it very light and fluffy.If you are into  business selling siopao ..I would definitely recommend  this dough recipe.

3 tbsp sugar

1 cup warm water

1 1/2 tsp dried yeast

3 1/4 cups all purpose flour

2 tbsp oil

1 1/2 tsp baking powder

DISSOLVE the sugar in the water,then add the yeast,Still lightly,then set aside for 10 minutes,or until foamy.

Sift the flour into a bowl and add the yeast mixture and the oil. Using a wooden spoon,mix the ingredients into a rough dough.Turn themixture out onto a lightly floured surface and knead 8-10 minutes,or until the dough is smooth and elastic.If it is very sticky, knead in a little more flour- the dough should be soft. Lightly grease a bowl with the oil. Place the dough in the bowl and turn it so that all sides of the dough are coated. Cover the bowl with a damp cloth and set aside to rise in a draft-free place for 3 hours.

UNCOVER the dough,punch it down,and turn it out onto a lightly floured surface . If you are not using the dough right away,cover it with plastic wrap and refrigerate.

WHEN YOU are ready to use the dough,flatten it and make a well in the center. Place the baking powder in the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to evenly incorporate the baking powder,which will activate immediately.


12 Comments     0 Pings

By mon Mon Feb 29th 2016 at 3:48 am  

Why is it every time I make siopao, it turns dark or yellowish in color after steaming?

By Ruth Quigley Sat Feb 20th 2016 at 1:11 pm  

Bakit po white ang siopao dough ?

By admin Sat Feb 27th 2016 at 1:27 am  

white naman sya dapat dahil sa flour

By Rosalinda Olsen Mon Apr 20th 2015 at 6:14 am  

Thanks to your recipe I was able for the first time to make siopao that was exactly as I remember in my childhood, the steamed bread was soft but does not stick to the teeth when chewed.

By Rosalinda Olsen Mon Apr 20th 2015 at 6:11 am  

thanks to your recipe I made siopao dough whose texture is exactly what I remember from childhood, soft but does not stick to the teeth when chewing. There is no lard where I live so I used butter instead and it came out just fine.

By virginia Sat Apr 4th 2015 at 5:06 pm  

thanks a lot for sharing us the procedure

By aristotle Thu Nov 6th 2014 at 12:30 pm  

mas maganda po kung gumamit kayo ng Lard as your shortening.mas magiging maganda po texture ng dough nyo at mas magiging soft ito lalo nat ito ay i iniistim..


By Rosalinda Olsen Mon Apr 20th 2015 at 6:17 am  

Aristotle, there is no lard where I live so I used butter instead and it came out just fine. I guess the point is not using oil but a solid shortening like lard ir butter. Next time I will make pork lard and compare the result. Thanks your tip.

By Jodie Tue Dec 15th 2015 at 9:50 pm  

Lard? Is that to replace the oil? I don’t see lard in your ingredient? Thanks

By admin Wed Dec 16th 2015 at 12:22 pm  

I used vegetable oil for this recipe and it came out perfect..

By marlene alguno Wed Sep 3rd 2014 at 9:03 pm  

thank you

By aristotle Thu Nov 6th 2014 at 12:41 pm  

mas magiging maganda din po kung mas maayos yung pag kakafold ng dough another is mas maganda kung medyo matigas yung dough kc mas matagal un umalsa.. the more the mas matagal ang fermention mas magiging masarap ang dough for siopao.

🙂 🙂 🙂

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