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Ingredients
- 1½ cups warm water
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 4½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup sugar
- 3 tablespoons lard or white Crisco
- parchment paper
Directions
- In a small bowl, mix 2 tablespoons sugar and ½ cup of the warm water, stir and add yeast, mix well, let stand for 10 minutes.
- In a stand mixer bowl with paddle attached, mix flour, sugar, baking powder and lard/Crisco. Add the yeast mixture and the rest of the warm water.
- Mix for 1 minute. Replace the paddle attachment with dough hook and knead for 2 to 3 minutes.
- Transfer to a lightly greased bowl, turn the dough so that greased side is up, cover tightly with plastic wrap and let rise for 1½ hours.
- Remove bubbles by lightly kneading; into 16 to 18 pieces.
- Cut rectangular shaped parchment papers, set aside. Shape dough pieces into oblong (or round if making into siopao) placing each on the parchment paper.
- Cover with plastic wrap and let rise for 30 minutes.
- Steam in rapidly boiling water for12 minutes (15 minutes if filled).
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