Comments on: How to Make Siopao

By: Leo

Leo — Thu, 28 Aug 2008 13:07:53 +0000

@alice, more siopao recipes here:
http://www.mixph.com/2008/01/d.....cipes.html

By: alice

alice — Thu, 28 Aug 2008 09:15:30 +0000

hi,thanks for the recipe,ill try to make siopao right away!

By: L. Lawliet

L. Lawliet — Thu, 07 Aug 2008 16:28:15 +0000

i’m confused… dunno which one to use…
I LIKE SIOPAO!!!!!

By: chris

chris — Mon, 28 Jul 2008 07:47:52 +0000

i forgot how to make siopao.. thanks for posting the recipe hehehe..

By: Leo

Leo — Sat, 26 Jul 2008 07:37:28 +0000

@rex, thanks for pointing out the mistake. this is an old post, there’s an updated methods here:
http://www.mixph.com/2008/01/d.....cipes.html

By: rex

rex — Sat, 26 Jul 2008 03:00:19 +0000

Please check Method #2 for shortening. recipe tells 1/2 cup, and in preparation tells only 1/4 cup. which one is correct?

thanks.

By: shannon

shannon — Sun, 06 Jul 2008 11:44:19 +0000

bkit mtigas ung sipao q,..

By: Leo

Leo — Sat, 21 Jun 2008 14:29:00 +0000

@sheila, thanks for additional tips.

By: Sheila

Sheila — Sat, 21 Jun 2008 11:18:05 +0000

Yeast has to be stored in a cool place to keep it active. It should be noted that warm water is used only at a certain temperature to make sure that you don’t kill the yeast. I found that 115F is the ideal temperature of the warm water to dissolve your yeast in. Hotter than that can easily kill the yeast and prevents your dough from raising to double its bulk. Oh and an individual pack of dry active yeast measures exactly 2 1/4 teaspoons. Most of our dry active yeast here are packaged in bulk. Make sure not to knead to much or you’ll end up with a hard dough when cooked. Ok, off the soapbox now… Just wanted to share this.

By: aaron

aaron — Mon, 07 Apr 2008 23:05:29 +0000

I tried my own version siopao and I put it on video to show you step by step.

Watch the Step by step on preparing siopao mix and the proper procedure in making the dough. After watching this you will have a perfect siopao for personal consumption or start your own business selling siopao.

http://www.tastemycooking.com/site_siopao.html

By: brandon

brandon — Fri, 04 Apr 2008 13:34:33 +0000

hi,

i am selling a pakage deal of toknining (i have my own farm of quail egg) and tempura with a very delicious sauce.. (ito ang pangbato ko sauce ko!) infact nagbibinta na ako dito sa cagayan de oro city ngayun kumikita na ako ng 200 to 300pesos net from 3pm to 7pm d2 lng sa bahay namin hindi ko pana try sa maraming tao like school baka this school days try ko baka kun interesado kayo just txt me at 09068332993 or email me ( b_brandon2006@yahoo.com)

By: lani b. del rosario

lani b. del rosario — Mon, 31 Mar 2008 01:41:41 +0000

i tried making siopao but i failed, the color of dough was yellowish and tough, it did not rise as big as the ones sold in the fastfood, what might be wrong?

By: retchiel

retchiel — Mon, 24 Mar 2008 06:53:24 +0000

I would like to know how to make the dough of siopao in the
bread maker and the procedure of making and steaming the siopao. Hope to have the details as soon as possible…thank youvery much!!!

By: Leo

Leo — Mon, 04 Feb 2008 03:05:54 +0000

@meiko, sorry about what happened. those recipes were taken from different websites and were just compiled here. try other recipes as well, i’m sure there’s one that will make a better result.

By: Meiko

Meiko — Sun, 03 Feb 2008 17:00:42 +0000

Recipe Method 1 is aggravating. It is not just a waste of my whole day time but also smoke broke my mixer. If you would recommend any recipe, make sure the individual will be happy with it.