PUTO PAO

4 C APF 5 T baking powder 4 T powdered milk 1 C sugar 3 C water 1 egg (divided) 3/8 C melted butter Cheese strips for topping Filling: Asado with ngoyong or use the recipe in siopao 1 head garlic K ground pork C brown sugar t ngoyong powder t salt C soysauce 1 C pineapple juice C cornstarch dissolved in 1/8 C water Procedure: Combine APF, baking powder and milk and strain. Dissolve sugar in water then add eggyolk. Combine dry and liquid ingredients then strain two times. Beat egghites until frothy. Fold in eggwhites and melted butter. In a puto molder, pour a little batter then filling and thenbatter then top with cheese or salted egg. Steam for 20 minutes. BUTCHI approx. 55ps. k glutinous rice flour C sugar 1 C grated camote 2 C water Sesame seeds for rolling Filling: Approx.62 pcs. K monggo 1 C brown sugar C butter 1 piece camote cooking oil for deep frying

EMPANADA CRUST (Approx. 18 to 20 pcs.) 3 C APF C sugar 1 t baking powder t salt 1/8 C butter 1 egg 90 g shortening C iced water

SIOPAO I. 375 g APF } (1) II. 625 g APF } mix then make

1 T dough improver } (1) 1-1/2 C water T yeast C sugar T salt (2) (3) (4) (5)

1 T baking powder } a well C water C sugar t lye } mix then put } at the middle } of dry mixture then

T vinegar (cane vin. Del Monte) } mix and add sipao I. gradually while mixing and kneading then add C shortening

After mixing rest for 2 hours

Knead until smooth. Rest for 30 minutes. Fold 4 corners then punh at the middle. Repeat. Weigh 50 g each. Fill. Cover with katcha and rest for 3 hours. Steam for 20 minutes. ASADO FILLING: k pork (strips) t vetsin C + 2 T soy T hoisen 2-1/2 C water C brown sugar 1 t sesame oil C cornstarch dissolve in C water BOLA-BOLA FILLING: K ground pork C red onion C spring onion T black pepper C chopped ham ang chorizo 1/8 C patis K singkamas(shredded C sugar 1 t vetsin 1/8 C soysauce 1 C cornstarch

SIOPAO SAUCE 2 C water T hot sauce 1/2 T knorr seasoning C soysauce C sugar T Lea and Perins T hoisen C cornstarch dissolved in 2 T water

BITSU-BITSO 2 C APF 2 T baking powder 6 T sugar t salt } } combine } } 2 eggs beaten} mix then add C butter 1/3 C evap } to dry

} mixture

SIOMAI k ground pork 1 shrimp cube or 100 g shrimps 1 T chopped garlic T ground pepper C carrots (shredded) C potato (shredded and drain) 1/8 C spring onion C cheese 1T sesame oil 1 egg SIOMAI SAUCE: 1 t pepper 1 C soysauce 12 pcs. calamansi 2 T sugar fried chili-garlic