In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Gradually add the warm water and vegetable oil, then knead until a smooth dough forms.

Cover the dough with a damp cloth and let it rest for 30 minutes.

While the dough is resting, prepare the filling. In a separate pan, heat some oil over medium heat and sauté the garlic and onions until fragrant.

Add the shredded chicken or pork adobo to the pan and cook until heated through.

Stir in the soy sauce, carrots, potatoes, bell peppers, salt, and pepper. Cook for another 5 minutes or until the vegetables are tender. Set aside to cool.

Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten it with a rolling pin to form a small disc.

Place a spoonful of the prepared filling in the center of each dough disc. Gather the edges of the dough and pinch them together to seal, forming a round bun.

Heat a pan with cooking oil over medium heat. Once hot, place the sealed buns seam side down in the pan.

Cook the buns for 2-3 minutes on each side or until golden brown and crispy.

Remove the toasted siopao from the pan and drain on paper towels to remove excess oil.

Serve hot and enjoy the delicious crunch of your toasted siopao!