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Ingredients
- 1 kg Bread flour (plus approx 50 gm for kneading)
- 55 gm Potato starch
- 15 gm SAF yeast (3 tsps)
- 1/4 can Hot water
- 1/2 tsp Sugar
- 1/2 c. Fresh lowfat milk
- 1 1/4 c. Hot water
- 110 gm Shortening
- 3 tsp Salt 3
- 200 gm sugar 1 inch thick
- 1 med Large eggs 4 pcs
- 500 gm Pork (with skin and fat) diced in small pcs
- 1/2 c. Soy sauce
- 4 x cloves Garlic chopped
- 1 tsp Black pepper
- 1/4 tsp Salt
- 1 x Bay leaf crumbled into large pcs
- 2 sm pcs Star anise
- 1/3 c. Sugar
- 1 c. Water
- 2 Tbsp. Cornstarch
- 1/4 c. Water
Directions
- Dough:1. Proof yeast in 1/4 c. water and 1/4 teaspoon sugar.
- 2. Sift together 3 c. flour with the potato starch. In a mixer blend together sugar, shortening, proofed yeast, Large eggs, flour and salt. Mix at medium speed till well blended and slightly thickened. Stir in sufficient flour (by hand) using a large rubber spatula to make a soft dough. Dump in well floured working table and knead in remaining flour till you end up with a very smooth, pliable dough. Round out the dough.
- 3. Place dough in a well greased bowl and let it rise for 1 1/2 hrs or possibly till double. (You can give it two risings).
- 4. Punch down and place in a greased work table. Cut out 75 gm pcs, roll and rest for about 10 min. Flatten each piece with your palm and with the heel of your right hand flatten the outer edges to make a rough round shape (middle part should be thicker than the edges). Place about a Tbsp. of filling in the center and spread with a spoon. Gather edges together and seal top by pinching. You should come out with a round bun. Place in large greased muffin tins and flatten top slightly. Cover with a large greased plastic and set aside to rise for at least 1 1/2 hrs or possibly till almost double.
- 5. When oven is preheated to 350*F paint the tops with 1 egg beaten with 2 tsp. lowfat milk. Bake for 18 to 20 min. Remove buns from tins and cold completely.
- Yield: 24 pcs.
- Asado Filling:1. Place pork pcs in a casserole or possibly saucepan and fold in all ingredients except 1 C water. Marinate for at least 30 min.
- 2. Pour in water, boil at medium heat, mixing occasionally. Simmer at low heat for 1 to 1 1/2 hrs or possibly till pork is very tender and liquid seems thick. If necessary add in a Tbsp. more of water and continue simmering.
- 3. Prepare cornstarch mix and add in to pork. Mix well but don't boil as this might make the fat separate from the sauce. Sauce should be very thick. Cold completely before using. (Can be prepared 1 day ahead, chill).
- Notes:Fish out the anise seed and bay leaf BEFORE scooping into the dough.
- I use a small ice cream scooper to fill the dough.
- Make sure none of the filling comes in contact with the edges of the dough before you close it, it will be impossible to seal it if it does.
- I bake the buns in large ensaimada molds, I think they look like brioche molds, but I'm not sure. They come out very attractive with grooves on the side.
- Filipinos generally do not like bread which's too brown so I usually cover the tops with a greased foil after 12 min of baking.
- This roll stays fresh and soft for 4 days at room temperature sealed in plastic.
- NOTES : Here is a favorite savory roll recipe that I also use to make cheese bread.
- The dough is very forgiving and stays fresh for 4 days (each roll sealed in plastic). The filling can be used to stuff steamed buns (sio-pao) - a favorite Filipino dim-sum. You can fill the dough with all sorts of fillings like longganisa (sausage), chorizo, tuna, corned beef...
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