Toasted Siopao Recipe

If you’re a fan of siopao, you’ve got to try the toasted version. It takes the classic steamed bun and gives it a crispy, golden twist. But if you don’t know where to start, we got your back. So, get your baking tools now and start following the best toasted siopao recipe below. 

Why People Love Toasted Siopao

Toasted siopao is a crowd-pleaser for many reasons. 

For one, its crispy exterior adds a delightful crunch that contrasts perfectly with the soft, fluffy inside. This mix of textures makes each bite so satisfying. Toasting the siopao also enhances the flavor. The heat brings out a slight sweetness and deepens the savory notes of the filling, making every bite more flavorful.

Another reason people love toasted siopao is its versatility. You can stuff it with all kinds of fillings, from classic pork asado to chicken or vegetables. It’s great as a snack, appetizer, or a light meal. You can also serve it during different occasions like birthdays, christenings, fiestas, and family dinners. The combination of crispy and savory makes toasted siopao stand out.

Toasted Siopao Cooking Tips

Pick a Good Filling

Make sure your filling is tasty and well-seasoned. Pork asado is a popular choice, but chicken or veggie options work just as well. The filling should be flavorful enough to shine through the crispy bread. 

Prepare the Dough Properly

For a better texture, flatten each dough ball to about 1/4-inch thickness before adding the filling. Doing this helps them cook more evenly and achieve a nice crisp on the outside. Don’t make them too thin, though; you still want a soft and fluffy interior.

Space Them Well

Place the siopao one to two inches apart on the baking sheet. Proper spacing allows hot air to circulate around each bun, ensuring they cook evenly and get that consistent crunch. Overcrowding can cause uneven baking and soggy spots.

Shape Uniformly 

Make sure all your siopao are roughly the same size and thickness. This ensures they cook at the same rate. Unevenly sized siopao can result in some being overcooked while others are undercooked.

Check for Even Crispiness

To achieve an even crispiness, rotate the baking sheet halfway through the baking time. This helps the siopao brown evenly.

Cool on a Wire Rack

After baking, transfer the siopao to a wire rack to cool. This prevents the bottoms from becoming soggy as they cool, maintaining that crispy texture. Avoid cooling them directly on the baking sheet.

Reheat for Crispiness

If your siopao loses its crispiness after storage, reheat it in the microwave on high for one to one and a half minutes. This will restore their crunchiness and make them taste freshly baked.

How to Store Toasted Siopao

Let them cool completely before putting them in a container. If you store them while still warm, they can become soggy. Once cooled, place them in an airtight container. You can keep them at room temperature for a day or two. 

For longer storage, wrap each siopao aluminum foil or plastic wrap. Then, put them in a ziplock bag. When you’re ready to eat, thaw them first. Then, toast them again or reheat them in an oven to make them crispy.

Toasted Siopao Recipe

Cuisine: Filipino

Prep Time: 1 hour 45 minutes 

Cook Time: 15 minutes

Total Time: 2 hours

Servings: 8

Ingredients

Dough

1 cup milk

2 large eggs

½ cup vegetable oil

¼ cup water

4 cups all-purpose flour

1 tablespoon active dry yeast

pinch of salt

Filling

1 pound ground pork

¼ cup soy sauce

3 tablespoons white sugar

2 tablespoons oyster sauce

1 teaspoon ground black pepper

2 tablespoons cornstarch

1 medium onion, diced

2 teaspoons vegetable oil

3 cloves garlic, minced

1 star anise

1 cup water

Instructions

1. Heat the milk until it’s lukewarm, not hot. Pour it into a large bowl, then add the eggs, vegetable oil, and water. Mix everything together. 
2. Mix the flour, salt, and yeast in a bowl. Add the milk mixture until fully combined. Stir and cover the bowl to let it rest for 15 minutes.
3. Put the dough on lightly floured surface. Then, knead it until smooth and elastic. This will take about five minutes. 
4. Shape the dough into balls and place them in a clean bowl. Cover the balls and let them rise until they double in size. This will take one to two hours.
5. While the dough rises, make the filling. In a bowl, mix the ground pork with soy sauce, sugar, oyster sauce, cornstarch, and pepper. 
6. Next, heat the oil in a large skillet over medium heat. Cook the onion, garlic, and star anise for two minutes in the oil. 
7. Add the pork mixture and cook for about five minutes, until browned and crumbly. Add the water, decrease the heat, and simmer until the mixture becomes glazed but not soupy. This will take about 10 minutes. Let the filling cool in a bowl.
8. Preheat your oven to 100°F (37°C). 
9. Divide the dough into golf ball-sized pieces, about two inches in diameter. Flatten each ball to a disk about 1/4 inch thick.
10. Then, put one tablespoon of filling in the center of each disk. Hold the edges of the dough around the filling, twist, and pinch to seal. Then, place each bun on a baking sheet lined with parchment paper.
11. Turn off the oven once it’s at 100°F (37°C). Place the baking sheet with the buns in the warm oven and let them rise until doubled in size. This will take about 30 minutes. 
12. After rising, preheat the oven to 325°F (165°C) with the buns still inside. Bake until their bottoms are lightly browned, for 12 to 15 minutes.
13. Once done, transfer them to a cooling rack. Let them cool down.
14. Serve hot and enjoy! 

Frequently Asked Questions

Conclusion

Toasted siopao is a fantastic way to enjoy a classic Filipino snack with a crispy twist. With a crunchy outside and a savory filling, it’s a treat that’s sure to please. It’s a delicious way to enjoy siopao, and once you’ve tried it, you might find it hard to go back to the steamed version. Happy baking! 

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix. 

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