Sunday, December 26, 2010

Soft Hopia Ube

Ube Haleya:
1-16 oz thawed mashed ube
1/2c. evap. milk.
1/2c. condensed milk
2 eggs beaten
1t. vanilla extract
1/4c. soft butter
- in a heavy skillet mix everything and stir until thicken in a medium heat, continue stirring, transfer in a greased pan and set aside to cool.
Siopao Dough
Mixture 1
1 1/2c. lukewarm water
1T. yeast
2T. sugar
- mix all ingredients in a bowl until frothy set aside.
41/2c. flour(APF)all purpose
2/3c. sugar
3T. oil
1T. baking powder
24-2x2 white paper or use a small coffee filter
-sift all dry ing, make a well in the center and mix the mixture 1 to the dry ingredients, knead in a floured surface until smooth. Place into a greased bowl and cover with a clean damp cloth and let it rise for an hour. Punch the risen dough in the middle and form into a log, cut into 24 pieces. Flatten each dough and place a tablespoon or more of the cooled ube filling, gather all the edges and seal by twisting, turn it upside down into a 2x2 paper and let it rise again for 30 minutes or more. Steam for 15-20 minutes in a medium heat. Make sure cover the lid with a clean kitchen towel to prevent soggy siopao. Enjoy. This siopao could be stored in the freezer for 2 months

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