Step 1

In a small bowl, mix yeast, sugar and water. Set aside for at least 5 minutes.

Step 2

Sift the flour in a mixing bowl. Then add yeast and evaporated milk then stir the mixture.

Step 3

Then add the softdrinks on the mixture while stirring.

Step 4

When mixture becomes stiff and formed into a dough, put some flour on the kneading board to prevent the dough from sticking.

Step 5

Press and fold the dough a few times to make it smooth.

Step 6

Then form it into a ball and put it in a large greased bowl.

Step 7

Cover it with a moist towel and let it rise for an hour.

Step 8

Combine all the ingredients in a mixing bowl (except salted eggs and chorizo). Mix until all the ingredients are in uniform consistency.

Step 9

Then take a 2 tablespoons and form into a ball. Do the same for the rest of the mixture.

Step 10

Take the risen dough and punch it. Fold and punch it again repeatedly.

Step 11

Then take some dough, depending on the size you want, but I suggest about 60 grams of dough if fine.

Step 12

Form the dough into a ball then flatten it with a rolling pin or you can use your hands.

Step 13

Fill the center with the filling, a piece of salted egg and a slice of chorizo.

Step 14

Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.

Step 15

Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.

Step 16

Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.

Step 17

Steam the uncooked siopao for about 10 to 15 minutes. Before frying, remove the wax paper from the siopao.

Step 18

In a non-stick skillet, fry or sear the siopao for about 3 minutes until the bottom becomes brown.

Step 19

Add about 1/4 cup water on the skillet and cover.

Step 20

Lower the heat and let it steam for four minutes more.

Step 21

Place the uncooked siopao in a greased baking tray and bake it for about 30 to 40 minutes at 300 °F . Serve hot.