ASADO BUNS

Asado buns are baked Filipino buns which are of Chinese origin. Originally, they are steamed (called sio pao) 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 something similar to char siu (Chinese barbecued pork) buns. 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. 



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

3 1/2 - 4 c. plain flour

1 egg yolk for glazing



Method:



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. Bake in a preheated 350° F / 180° C oven for 15 to 20 minutes until puffed up and browned. 





Asado bun.


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CUSTARD FILLING



Mix 5 egg yolks, 1 c. condensed milk, 2 tbsps. butter and 1 tsp. vanilla in asaucepan. Cook on low heat, while constantly stirring, until thick. Leave to cool. Use as filling for the buns.







Custard bun
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