How to Make Papaya Soap

By Laura Bramble, eHow Contributor updated: May 7, 2010

Papaya has a sweet smell and antioxidant properties that make for a wonderful soap. Making soap by hand is not difficult and lets you control the ingredients in your soap. Most commercial soaps have a high pH and contain strong detergents that are not as gentle to the skin as most homemade soaps are. You can add all sorts of ingredients to personalize your soap, but papaya can add a beautiful fragrance and it has antioxidant properties that are good for the skin. Homemade papaya soap makes a wonderful gift or a simple personal indulgence. Difficulty: Moderately Challenging

Instructions Things You'll Need:

Distilled water 100 percent pure lye (sodium hydroxide) Olive oil Coconut oil Castor oil Papaya essential oil Protective gear, including goggles and heavy duty rubber gloves Food scale with tare function (measures to the 0.25 ounce) Instant read digital food thermometer Two microwavable 4 cup glass measuring cups Plastic mixing bowl Plastic or silicone spoon Stick/hand blender Small cardboard box Wax paper Stainless steel knife

1. 1 Line the cardboard box with wax paper. Put on protective gear. 2. 2 Pour 6 oz. of distilled water into a measuring cup. Slowly pour in 2.25 oz. by weight of lye and stir until dissolved. Let the water cool. Never add the water to the lye. 3. 3 Combine 6 oz. of coconut oil, 10 oz. of extra light olive oil, 15 to 20 ml of papaya oil and 1 tbsp. of castor oil in a measuring cup. Heat the oils in the microwave until melted, checking frequently to avoid overheating. 4. 4 Measure the temperatures of both the lye and the oils. When they are within 20 degrees of each other, slowly add the lye to the oil while stirring and measure the temperature again. The temperature should be between 90 and 110 degrees F. 5. 5 Blend the mixture for a few minutes with the stick blender until it thickens into a consistency like gravy and gains a whitish color. Check the temperature---it should rise by a few degrees when the soap has "traced" and the oils have begun to solidify into soap. 6. 6 Pour the mixture into the lined box. Cover with wax paper and let sit for two days. 7. 7 Check the soap while wearing protective gear to ensure the soap is solid and smooth. Remove the soap from the box and cut into sections using a stainless steel knife. 8. 8 Let the soap continue to thoroughly dry, or "cure," for three to four weeks, turning regularly.

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With the popularity of herbal soap now a days, at least you know that you will have a chance to succeed in this business because first of all it is consumable, second, many people are now becoming beauty conscious as well as health conscious. There are dozens or if not hundreds of types of herbal soap in the market like for example the papaya soap, kalamansi soap, mangosteen soap, lemon grass and other herbal soap that I already forgot to mention.Since the procedure I got for making the herbal soap is very flexible, I mean you can make virtually any kind of herbal soap you can imagine, with a little creativity and ingenuity, you can make a unique or specialized herbal soap. You need to research the your local library or the internet and find medicinal plants and its curative properties and incorporate it into the herbal soap by making herbal extracts which you will use on making the herbal soap. For example, you can create something like a mosquito repellent herbal soap which can last for many hours. So again, without much ado, let me introduce to you the procedure on making the herbal soap. Materials/Ingredients you will need: Refined coconut oil 4.5 kg Caustic soda 3.25 kg EDTA 70 g Citric acid 70 g CDEA 50 g Light mineral oil 70 g Sodium chloride 5 g Scent Herbal extract Color [optional] Equipment/Tools Plastic pail Hydrometer 0 70oBaume Weighing scale Cutter Wooden stirrer/manual or electric mixer Moulder Stamper

Preparation of Materials 1. Caustic soda, 32oBe Dissolve 1 kg of caustic soda in 2.8 kg water. Cool to room temperature. Check the concentration with a hydrometer. Adjust (if necessary) and filter if needed before using. 2. Additives Dissolve EDTA, citric acid and NaCl in 100 mL water. For color, make a 1% solution of color in oil. 3. Preparation of herbal extract Osterize or blend 200 grams of material in 200 mL water. Strain thru cheesecloth. 4. Preparation o the soap

Weigh carefully the required quantity of coco oil. To make a colored soap, add about 10 mL of the 1% color in oil solution or the amount to suit the desired intensity of color. Add the required amount of caustic soda with stirring until the condensed milk-like consistency is attained. This usually takes 45 minutes to 1 hour. Add the dissolved additives and continue stirring for 5 minutes more. Add the light mineral oil, CDEA, herbal extract and scent. Stir for another 5 minutes. Pour the soap mixture into the moulder. Let it stand at room temperature for 12 hours or until soap solidifies. Remove soap from the moulder and cut into desired size. Stamp and pack. Allow to age for about 7 days to complete the saponification.

A lot of search for siopao recipe has landed on this site. Well, I guess more Pinoys are interested with this kind of business. Proof is stands and carts selling cheap siopao are mushrooming all over because Filipinos love the dimsum. It takes little more than a steamer to start in the business though, but the art of making siopao is the main factor. This additional post for other preparations and cooking methods will surely satisfy the searcher. SIOPAO RECIPE Method #1 Ingredients:

6 cups flour 1 package active dry yeast 1 lb cubed pork loin or chicken thighs 1 cup white sugar 2 teaspoons cooking oil 1 cup lukewarm water 1/2 cup boiling water 6 hard-boiled eggs 2 green onions 4 teaspoons light soy sauce 4 teaspoons brown sugar 4 teaspoons oyster sauce 1 teaspoon cornstarch, dissolved in 2 t. water 2 cloves garlic 3 teaspoons salt 6 teaspoons baking powder

Procedures: 1. Mix flour, salt and baking powder in a medium bowl, set aside. 2. In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture. 3. Mix thoroughly. 4. Cover with a cloth and let rise 1 hour. 5. Meanwhile, dissolve the white sugar in the boiling water. 6. Stir well then let cool to lukewarm. 7. Pour into the yeast mixture, then add the rest of the prepared flour mixture. 8. Stir to blend well. 9. Grease a large bowl. 10. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky. 11. Place ball into bowl, turn once and cover with a damp cloth. 12. Let rise 2 hours or until doubled. 13. Meanwhile saute the garlic and onions in a small amount of oil in a wok. 14. Add meat and stir fry for 1 minute or until meat is no longer pink. 15. Add soy sauce, oyster sauce and brown sugar.

16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well. 17. Remove from heat and let cool. 18. Punch down dough and knead on a floured board for 3 to 5 minutes. 19. Divide dough and roll each half into a 122 inch log. 20. Cut each into 12 pieces, making 24. 21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle. 22. Dust with flour if needed to prevent sticking. 23. Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce. 24. Gather sides of round, pinch together and twist. 25. Place pinched side down on parchment paper and place in steamer. 26. Repeat until done. 27. Cover with a damp cloth and let rise for 1 hour. 28. Steam Siopao for 20 minutes. 29. You can freeze cooked Siopao, simply re-steam for 10 minutes. SIOPAO RECIPE Method #2 Ingredients :

3 c. All purpose flour 3 tsps, yeast 1 1/2 c. luke warm water 4 tbsp. Sugar 1/2 c. shortening ( crisco) 1 tsp. salt

Preparation: 1. 2. 3. 4. 5. 6. Filling:

Dissolve yeast in lukewarm water. When dissolved, add sugar and 2-1/2 c. flour to make a soft sponge. Beat thoroughly Set aside to rise until double in bulk. ( 20 30 minutes). Add remaining flour and 1/4 cup shortening, and mix well. Knead until smooth Divide dough into 24-36 pieces depending on desired size Form into balls. Set aside

1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion (chopped) 1 clove Garlic (chopped finely) 3 tbsps. soy sauce 3 tbsp. Hoi sin sauce (can be fine at Oriental store) 3 tbsp. Sesame oil (or crisco is fine) 1/2 cup water 2 tbsp. sugar 1/2 tsp. ground pepper

6 hard boiled eggs (cut in slice or cubes) 1 tsp. MSG (if preferred) Filling Preparation

Procedures: 1. 2. 3. 4. 5. 6. 7. 8. 9. Saute garlic, onion in a sesame oil (or Crisco) Add pork or chicken Cook till lightly brown Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and corn starch (or corn flour) Stir until sauce boils Reduce heat and simmer uncovered for 2 minutes Remove pan from heat Add hard boiled eggs Let cool for 5 minutes

Filling the dough: 1. 2. 3. 4. 5. 6. 7. 8. Take each ball of dough and roll out on floured surface. Place one round of dough in palm of hand. Put one table spoon of filling in center of siopao dough. Press edges of dough together. Take the 2 ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper (wax paper) Into 2 inches square. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper. 9. Steam siopao dough for 20 minutes. CHA SIOPAO (Cantonese Style Roast Pork Asado Siopao)Authentic Cantonese siopao from chef Henry Cheung of The Good Earth Restaurant, and his authentic Cantonese, also known as Hong Kong-style, Cha Siopao recipe. Ingredients:

1-1/2 cup high gluten, high protein, first class or bread flour 1-1/2 cup low gluten, cake flour or third-class flour (use cake flour for whiter dough) 6 g active dry yeast 3/4 tsp baking powder 4 tsp ammonia bicarbonate (to smoothen dough) 1 cup warm water

Procedures:

Combine yeast, ammonia and warm water. Mix flours and make a well. Pour yeast mixture in the center of the well and slowly incorporate mixture. Once the mixture is solid enough to handle, knead until smooth. Grease bowl and put the dough, cover with cling wrap. Let it rise until the dough has doubled in size. Remove dough from bowl, put on a flat surface and sprinkle with all-purpose flour on top. Mix baking powder with dough and knead until smooth. Roll dough to 2-inch round and 12-inch long baton/log. Set dough aside. Cha Siu filling: (roast pork filling, good for 900 g of dough) 400 g Chinese roast pork, diced (available in Chinese restaurants) Sauce for filling:

3/4 c low gluten flour 1/3 c scallion, chopped 1/3 c ginger root, pounded 3 tbsp salad oil

A. 1 c water 3 tbsp sugar 2/3 tsp chicken powder 1/2 tsp red vinegar B. 1 tbsp oyster sauce 1 tbsp Chinese soy sauce 1 tsp sesame oil 2/3 tbsp salad oil white bond paper cut to size Sift the flour, set aside. Pour in salad oil in pan and add scallions and ginger, saute. Drain oil. In a bowl, combine flour, scallions and ginger. Put mixture A in a saucepan and bring it to a boil. Take the mixture off the fire and combine with flour mixture to form a paste. Combine roast pork and B together, mix well. Combine A and B. Divide the dough and filling into equal portions and wrap filling in dough. Line with bond paper. Steam over high heat for 15 minutes. SIOPAO RECIPE Method #4 Ingredients: Dough Filling:

3 cups plain flour

1 tbsp baking powder 60 g (2 oz) lard 3/4 cup warm water 1 teaspoon white vinegar 1/2 tsp salt

Filling

1 in piece green ginger 1 clove garlic 2 tbsp oil 1/2 cup water 1 tbsp hoi sin sauce 1 tbsp oyster sauce 1 tbsp soy sauce 1/2 tsp sesame oil 3 tsp corn flour 4 shallots 8 oz Chinese barbecued pork

Instructions: Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own this is basically tocino the recipe will come out soon! Be patient. 1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold. 2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball. 3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together. 4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diameter of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. TIPS IN SIOPAO BUSINESS Make sure your products are always fresh. Customers want their siopao fresh and hot when served, says Eymard Carandang of Siopao Express. They can tell the difference, and theyll come back if your siopao is good. Produce only the siopao that you can sell in a day. Siopao is perishable, so its a good idea to make only what you can sell. We produce and deliver siopao to our outlets every day to ensure theyre always fresh, says Ngan Tian of Lots A Pizza. If the siopao in the steamer is not sold at the end of the day, you must throw it away, says Carandang. Know what your market wants. When Pacita Cheng of Pao Express gave away peanut, mongo, and ube siopao as birthday giveaways, those who received them pushed her to introduce the sweet varieties in the market. Ngan Tian came up with chicken asado siopao for her Muslim customers. Its important to come up with products that will suit the market, she says. Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao. Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily. Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.