These are made the same way as the Siopao or Steamed Buns, recipe #72, click here), except of course, they are baked instead of steamed.
For the fillings, I combined chicken adobo and pork adobo which were left overs, and put a sliced of boiled egg in each bun.
If you have any left over meat like adobo, giniling or bistek, just add some sugar and thicken the mixture with cornstarch. Make sure to dissolve the cornstarch with cold water first before adding in to the meat mixture, then cook over medium heat until mixture thickens.
Can use some roast beef, roast pork or roast turkey with some cubed cream cheese and cooked bacon. Now, we're talking Americanized Siopao!
As for the buns, you can basically use most kinds of bread dough, but the best kind is the Pan de Sal dough because it will hold up to the moist filling. You need a bread that has allot of substance, not the soft and fluffy bread. Before I learned how to make bread I used the frozen dinner rolls and they worked really well, but if you've mastered making your own dough, I guarantee you that you'll never want to go back to commercial frozen doughs.
May I suggest these dough recipes to use for the buns?
Pan de Sal recipe #20, click here.
Pumpkin Dinner Rolls, recipe #192, click here.
Potato Dinner Rolls, recipe #63, click here.
then arrange the meat-filled rolls
on a parchment paper-lined sheet pan.
Let rise for about 30 minutes or till doubled in size.
Bake the Siopao or Meat Rolls in a
preheated 350 degrees oven for 18-20 minutes.
Here's my latest version of meat roll...
Pan de Pao
or Chicken Adobo Pan de Sal