Recipe for puto-pao?

Answer 1

Puto + Siopao = Puto Pao

Batter

3 cups all-purpose flour
1 cup cake flour
1 cup powdered milk
4 tablespoons baking powder
2 1/2 cups water
3 pieces whole eggs

Filling

2 tablespoons cooking oil
1/4 kilo ground pork or beef
2 tablespoons minced celery (optional)
1 tablespoon soy sauce
1 tablespoon seasoning
pinch of salt
pinch of sugar
pinch of pepper
pinch of MSG

1. In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.

2. Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.

3. Pour puto batter in greased small muffin cups about half full. Add a tablespoon of filling in each cup. Steam for 10 to 15 minutes.

Answer 2

1

Answer 3

Puto Pao Recipe

Answer 4

Sweet and Sour Sauce

Ingredients (8 servings)

1/2 c Packed brown sugar
2 tb Cornstarch
1/2 c Cider vinegar
1 1/2 c Pineapple juice
2 tb Soy sauce

Instructions

Combine all ingredients in a saucepan and cook over medium heat, stirring, until it thickens and becomes clear.

Answer 5

Puto Pao

Answer 6

Puto
4 servings
20 min 20 min prep
2 cups rice, soaked in
1 1/2 cups water, overnight
2 teaspoons baking powder
1-1 1/2 cup white sugar
4 egg whites
2 tablespoons sugar, for egg whites
coconut, to your desire

You may use long grain.
In a heavy duty blender, puree soaked rice in water until very fine.
Pour in a bowl; add sugar and 2 teaspoons baking powder.
Mix well and set aside.
Beat egg whites until stiff.
Add 2 tablespoons sugar to keep the air in the beaten egg whites.
Fold the egg whites into the beaten rice batter and pour into muffin pans.
Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) Serve with grated coconut.
Note: You may use basket steamer in a wok half filled with water.

Puto
25-30 servings 25 min 15 min prep
2 cups Bisquick
1 cup water
1 cup sugar
6 eggs
1 teaspoon pure vanilla extract

Combine ingredients together; mixing well.
Using muffin pans or egg poacher for molds. Grease pans with butter or Pam spray.
Pour mixture into pans (half full).
Steam for about 10-15 minutes.
Makes about 15-20 large muffins or 25-30 small ones.

Pao Doce (Portuguese Sweet Bread)
2 loaves
1 large potato
2 tablespoons sugar
1 package active dry yeast
1/4 cup milk
1 teaspoon salt
1/4 cup butter
3 large eggs
3/4 cup sugar
4 cups flour (or more)

Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm.
Mash potato and measure out 1/2 cup.
Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk.
Scald milk, add salt and cool to lukewarm.
Melt butter and cool.
In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
Remove 1 Tbsp of eggs to use for brushing tops of loaves.
Gradually beat in sugar, then melted butter.
Combine egg and yeast mixtures.
Blend thoroughly.
Add 1 1/3 cups of the flour and 1/4 cup milk.
Beat until completely mixed.
Add another 1 1/3 cups flour and beat till blended.
(All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board.
Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans.
Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
Brush loaves with beaten eggs.
Bake for 35-45 minutes or until brown and done. They may be frozen.
* Additional flour may have to be added to make a soft dough.
Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -

Pao de Queijo (Cheese Puffs-Brazilian)
20 cheese puffs 40 min 20 min prep
2 cups sweet manioc starch or sour manioc starch
1 cup milk
1/2 cup margarine (I prefer butter)
1 teaspoon salt
1 1/2 cups grated parmesan cheese
2 eggs

Preheat oven to 400 degrees F.
Bring the milk, salt, and margarine to a boil.
Remove from heat.
Slowly add manioc starch, stirring constantly until thoroughly mixed.
Add the cheese and eggs.
Knead until smooth.
Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
Sprinkle with Parmesan cheese.
Bake until golden brown.
Eat while hot.
Makes 20 cheese puffs.
NOT SURE IF THESE HELP, BUT THEY'RE STILL GOOD.