Asado buns are baked Filipino buns which are of Chinese origin. Originally, they are steamed (called Siopao) hence a white color. Both are very popular snack items. Asado is the name of the filling which is a type of pork stew. I used my asado recipe for the filling. My recipe for honey roast pork may also be used to make char siu pork filling. If using this, a sauce of sugar, soy, sesame oil, a bit of water and corn flour must be added to the sliced meat to moisten the filling. The buns may be filled with anything, sweet or savoury. I actually filled some of them with custard which proved to be more popular with the kids.
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- Ingredients for the buns:
- 1 1/4 c. milk
- 1/3 c. sugar
- 1/4 c. melted butter
- 2 tsps. active dry yeast
- 1 egg
- 1 tsp. salt
- 3 1/2 - 4 c. plain flour
- 1 egg yolk for glazing
- CUSTARD FILLING
- Mix 5 egg yolks, 1 c. condensed milk, 2 tbsps. butter and 1 tsp. vanilla in a saucepan. Cook on low heat, while constantly stirring, until thick. Leave to cool. Use as filling for the buns.
- Heat the milk until lukewarm. Pour into a large mixing bowl and mix in the melted butter, sugar and yeast. Leave for 15 minutes.
- Stir in the egg and salt to the yeast mixture. Gradually add the flour while mixing until a medium soft dough is obtained. You may not need to add the full amount of flour. Knead until smooth and elastic. Place in a greased bowl, cover and leave to rise in a warm place until double in bulk (about 1 1/2 hours).
- Punch down the dough and make approximately 50 gm. balls. Flatten each piece and fill with a heaping tablespoonful of filling (dice the meat). Gather the edges and seal well. Put on a cupcake case, sealed side down. Arrange on a baking tray, and cover loosely. Leave to rise until again double in bulk.
- Glaze the tops with the egg yolk and bake in a preheated 350° F / 180° C oven for 15 to 20 minutes until puffed up and browned.
- To make the custard filling: Mix 5 egg yolks, 1 c. condensed milk, 2 tbsps. butter and 1 tsp. vanilla in a saucepan. Cook on low heat, while constantly stirring, until thick. Leave to cool. Use as filling for the buns.
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