June 17, 2015

Asado Buns

I’ve been dreaming of making buns, even the simplest one, but I used to fail on all of my attempts.

Asado Buns

I used a “no-knead” recipe for the buns. This recipe requires more time since “farting” of dough needs at least overnight. According to the recipe it is better to “fart” the dough for 1-4 days inside the fridge to make it taste better.

Asado Buns

Asado buns or more popularly known today as toasted siopao, is a modified version of the traditional and soft-bun siopao. Instead of steaming the asado-filled buns, it is baked. Aside from asado, filling can be also modified with your favorites like bola-bola, ham and cheese, tuna or even chicken.

I also made homemade pizza with the excess dough. This time, the dough is better compared to the previous recipes I made. I will not stop with this recipe. I will keep on trying on how to make this one better.

Asado Buns 

This is best served hot with coffee on the side.


For the Asado filling – check my Asado Recipe Here

For the dough:
2 cups all-purpose flour
3 eggs
1 ½ cup warm water
1 tbsp yeast
1 tbsp salt
¼ cup honey

Egg wash – 1 eggyolk mixed with ¼ cup water
Honey wash – 1 tbsp honey mixed with 1/8 cup water

1. Slightly beat eggs.
2. Add water, yeast, salt and honey.
3. Gradually add all-purpose flour.
4. Mix until no more dry flour is observed.
5. Set aside at room temperature for 1-2 hours.
6. Put in a non-airtight container and place inside the refrigerator overnight or more up to 4 days.
7. Dust a plastc wrap with flour and place the dough.
8. Wrap and let it rest for about 30 minutes.
9. For a ball of about 1-2 inches in diameter.
10. Flatten using roller pin and place asado filling.
11. Seal the dough and place in a baking tray.
12. Brush with egg wash and bake in a preheated oven (175ºC) for 15-20 minutes.
13. Remove from oven and brush with honey wash and let it cool. 
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