Make sure your products are always fresh. Customers want their siopao fresh and hot when served, says Eymard Carandang of Siopao Express. “They can tell the difference, and they’ll come back if your siopao is good.”
Produce only the siopao that you can sell in a day. Siopao is perishable, so it’s a good idea to make only what you can sell. “We produce and deliver siopao to our outlets every day to ensure they’re always fresh,” says Ngan Tian of Lots A Pizza. “If the siopao in the steamer is not sold at the end of the day, you must throw it away,” says Carandang.
Know what your market wants. When Pacita Cheng of Pao Express gave away peanut, mongo, and ube siopao as birthday giveaways, those who received them pushed her to introduce the sweet varieties in the market. Ngan Tian came up with chicken asado siopao for her Muslim customers. “It’s important to come up with products that will suit the market,” she says.
Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao.
Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily.”
Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.
More tips from Malou (one of the readers of this site)
- used bleached flour
- use lukewarm water and 1/4 tsp. of sugar to dissolve yeast.
- It is very hard to mix the dough by hand, so I usually used my bread machine (make sure your flour does not exceed 4 cups, above 4 cups it might break your machine)
- to used your bread machine, make sure that all the liquid goes in first, then the shortening or butter, last is your flour (mix salt and flour first). Then put it on the dough setting and turn it on. It usually takes 2 hours between kneading and rising. Do not use a mixer unless you have a heavy duty professional mixer that can handle 12 cups of flour or more.
- if you do not have a bread machine, then you have to use your hand. Make sure to flour your hand often so the dough don’t stick. You knead the dough until smooth and put the dough in well greased bowl, cover and let it rise until it double.
- make sure to put the filling in the freezer until it is halfway frozen to prevent the sauce from oozing out while steaming.
- after I fill-up my dough, I usually let it raised for another 30 min. before steaming it just make the siopao soft.
- you can also put these siopao in the oven until golden at 425 degrees F. only if you want too.
Watch instructional videos here and here