SIOPAO DOUGH Recipe pang Negosyo | Full Ingredients + Costing for your Siopao Business

How to make the perfect siopao dough recipe pang negosyo. Full ingredients + costing fo an easy & fluffy siopao recipe. Swak sa mga madiskarteng nanay at panlasang pinoy. Must watch next; SIOPAO Recipe with Costing    • SIOPAO Recipe with Costing | Asado at Bola...   0:00 Intro 0:13 Ingredients & Procedure 5:05 Cutting 8:51 Costing Ingredients & Costing: Yeast Mixture 3tsp Instant dry yeast - 2.6 pesos 1 1/2 tbsp sugar - 90 centavos 3/4 cup warm water - 1 peso 3/4 cup warm milk - 5.06 pesos Dough 3 3/4 cup bread flour - 17.55 pesos 1tso salt - 30 centavos 3 tbsp sugar - 1.8 pesos 3 tsp baking powder - 84 centavos 3 tbsp vegetable oil - 2.26 pesos Puhunan: 32 Pesos for 17 pcs Puhunan each: 1.9 Pesos __________________________________________________ 👨‍🍳 Step-by-Step Instructions: Activate the yeast: In a small bowl, combine warm water, sugar, and instant yeast. Stir and let it sit for 5–10 minutes until it becomes foamy. Mix dry ingredients: In a large mixing bowl, combine all-purpose flour, sugar, and salt. Make a well in the center of the flour. Add wet ingredients: Pour in the yeast mixture along with oil. Begin mixing with a spoon or spatula until a shaggy dough forms. Knead the dough: Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little flour as needed. First proofing: Place the kneaded dough in a lightly greased bowl. Cover with a damp cloth or cling wrap and let it rise in a warm place for 1–1.5 hours or until doubled in size. Punch and divide: Once risen, punch down the dough to release air. Divide into equal portions depending on your desired siopao size. Form into balls: Shape each portion into smooth dough balls and let them rest for 5–10 minutes before rolling. Ready for filling: Roll each dough ball flat, place your preferred filling in the center, and seal by pleating the edges. Place on parchment or wax paper squares. Second proofing: Let the filled siopao rest for another 15–20 minutes before steaming. Steam: Steam the siopao over medium heat for 15–18 minutes. Avoid opening the steamer lid too early to prevent deflating. #siopao #siopaodough #whitedough __________________________________________________ Let's connect! 👍   / ninabacani   🎵   / nina.bacani   📸   / nina.bacani   📧 me@ninabacani.com __________________________________________________ Get my eBooks & Courses or Join my Workshops! https://ninabacani.com __________________________________________________ Join my Recipe Community, Facebook Group   / negosyantengmisis   __________________________________________________