Comments on: Different Siopao Recipes

By: Timyo

Timyo — Sat, 28 Jun 2008 13:23:08 +0000

I made the dough recipe from the old Chinese cook book.The finished product seemed sort of doughy.I experimented ,and cooked them longer than the recommended 15 minutes. Did I prehaps,work the dough too much?It did take me awhile to form the dough balls. I don’t have a reference point because the closest thing to siaopau I ever had was Manapau in Hawaii. Maybe nothing is wrong,and they are suppose to be a little doughy.I used beef that was marinated in Tocino,and they are very good.

By: Virginia

Virginia — Sun, 04 May 2008 11:22:16 +0000

Hi!

pano ba umalsa at lumambot ang siopao.
Marunong na ako mag siopao. Ang hindi ko lang makuha na sikreto ay ang lumambot at lumaki ang siopao.

thank you!

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By: Mica

Mica — Wed, 26 Mar 2008 05:18:45 +0000

Hi Ate bi,
Greeting from GUam USA,
Iam so grateful for someone like you ,who disclose allthe recipe of your siopao.I might use your recipe in the future for my small business.Yeah ,you are right I could’nt believe that i can make siopao like that!Tnx for posting !God bless….

By: Leo

Leo — Thu, 13 Mar 2008 18:55:39 +0000

@marcelo, see wash’s comment #8

By: marcelo e. duldulao

marcelo e. duldulao — Thu, 13 Mar 2008 12:57:45 +0000

how can make the dough of siopao white other than off white

By: wash

wash — Fri, 25 Jan 2008 05:24:27 +0000

Hi Neng,

Try putting vinegar sa water ng steamer a tablespoon will do.

By: rosalie olandez

rosalie olandez — Thu, 24 Jan 2008 23:59:17 +0000

thanks for sharing the siopao recipes. i would like to try it but i don’t know how much is one package of active yeast. Is it one teaspoon or one tbsp.? in short what is the equivalent of one package of active yeast, because what i have is in a 200 grms. box.. thanks a lot..

By: Leo

Leo — Tue, 22 Jan 2008 14:37:37 +0000

@neng, it has something to do with cooking techniques, please read comments from this previous siopao recipe post:
http://www.mixph.com/2006/06/h.....iopao.html

By: neng

neng — Mon, 21 Jan 2008 15:08:18 +0000

can anybody tell me why the siopao made in the states or in canada become brown or it is not as white as it should be like the ones we cook it here in the philippines?
HELP! tHEY THINK IT MUST BE THE FLOUR…AND THEY ARE PLANNING TO LET SOMEBODY BRING A SACK OF FLOUR OVER THERE…

By: Leo

Leo — Wed, 16 Jan 2008 06:32:12 +0000

ma-try nga yang duck siopao na yan the next time i go to MOA!

By: solraya

solraya — Tue, 15 Jan 2008 22:59:49 +0000

If you wanted a choco filling, you can use a choco icing recipe that appeals to you. I am just guessing and making my imagination work.

By: wyatt

wyatt — Tue, 15 Jan 2008 22:19:14 +0000

do you have a recipe of chocolate pao coz children are fond of chocolates.

By: solraya

solraya — Tue, 15 Jan 2008 13:57:34 +0000

There was this small restaurant in SM MOA that sold jazzed up street food. The had duck siopao. It was quite good :)