It’s been awhile since I last checked in! I have several posts in the works but just haven’t wrapped them up so hopefully there will be a few more post coming soon! I joined The Daring Kitchen late last year and have yet to actually post one of the monthly challenges! This month I’m late in getting the post but I’m going to go ahead an post about the challenge.
One of the reasons that I joined The Daring Kitchen was to try new things and broaden my baking repertoire. This month’s challenge was Siopao or Asian filled buns. As first I was nervous simply because of the recipe name…I’ve never made much Asian food but as I read the recipe it became clear that this was a filled bun and my children would LOVE to participate and devour the food.
The bun is a simple recipe; it is basically a pizza dough and doesn’t require kneading. I’d recently made our favorite slow cooker barbecue (I hope to tell you about this shortly-seriously a favorite slow cooker recipe) and we had leftover barbecue and we were out of sandwich buns! I realized this would be the perfect opportunity to try out these filled buns.
I made the basic dough and rolled out each piece of dough into a flat circle and then I got my children involved. Take a look at the ingredients…this couldn’t be any simpler and chances are that you have everything to make this right now! The girls helped scoop out the filling, close up the buns and then put on an egg wash before baking.
My girls had fun making dinner, the stuffed buns were delicious and we’ll definitely make this again! Thanks Julie (from One-Wall Kitchen) for the monthly challenge. I can see us stuffing all kinds of things into these buns…it’s the perfect portable dinner for weeknights on the go.
Here’s the recipe for the bun. I hope you enjoy.
- 1 packet active dry yeast
- 1½ cups (360 ml) warm water
- 1 tablespoon (15 ml) sugar
- 2 tablespoons (30 ml) melted butter
- 1 teaspoon (5 ml) salt
- 4 to 5 cups (20 oz to 25 oz) (560 gm to 700 gm) all-purpose (plain) flour
- 1 egg for egg-wash for the buns
- Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.
- Slowly mix in flour until it's fully incorporated. It will be a very tacky dough, but not wet and sticky.
- Cover the bowl and let rise for up to an hour in warm place until doubled in size.
- Punch down dough and turn out onto a floured surface. Fold the dough over several times and shape into a smooth ball, then divide into 16 equal pieces.
- Roll each piece into a ball and flatten it into a disc about 5-6 inches wide.
- Place 1-2 tablespoons of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling. Make sure the dough is fully closed and there are no holes.
- Place filled buns on a baking sheet and loosely cover them. Let them rest for 1 hour.
- Preheat oven to moderate 350°F.
- Beat 1 egg in a small bowl for egg wash and brush on top of each bun.
- Bake buns for about 20 minutes, until golden brown. Serve warm. These also reheat well.