Ingredients:
For the Dough
¼ cup powdered milk
62.5 ml water
3.75 ml yeast (about ¾ tsp)
1 cup + 1 tbsp sugar (200 g)
2 tsp salt (10 g)
2 cups + 1 tbsp bread flour
3 tbsp butter (about 45 ml), softened
For the Tinapa Filling
4 pcs Galunggong tinapa, deboned and flaked
4 cloves garlic, minced
1 medium white onion, minced or diced
1 tbsp light soy sauce
1 tsp garlic powder
1½ tbsp brown sugar
¼ cup water (about 90 ml)
1 tsp cornstarch + 1 tbsp water (for slurry)
Instructions
1. Make the Dough
1. In a bowl, mix powdered milk, sugar, salt, and bread flour.
2. In a separate cup, combine water and yeast. Let sit for about 5 minutes until foamy.
3. Pour the yeast mixture into the dry ingredients, then add softened butter.
4. Knead the dough for 10–12 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for 1 hour or until doubled in size.
2. Prepare the Tinapa Filling
1. In a pan over medium heat, sauté garlic and onion until fragrant.
2. Add the flaked tinapa, soy sauce and brown sugar. Mix well.
3. Pour in water and simmer for 2-3 minutes to let the flavors blend.
4. Stir in the cornstarch slurry to slightly thicken the filling.
5. Set aside and cool completely before filling the dough.
3. Assemble the Buns
1. Punch down the risen dough and divide it into 10–12 equal portions or 25g to 30g.
2. Flatten each portion into a circle, then spoon about 1–2 tablespoons of tinapa filling in the center.
3. Pinch the edges to seal tightly and shape into smooth balls.
4. Arrange the buns on a baking sheet lined with parchment paper.
5. Cover and let rise again for 20–30 minutes.
4. Bake
1. Preheat your oven to 250°C.
2. Bake the buns for 15–18 minutes or until golden brown.
3. Brush the tops with a little melted butter for extra softness and shine.
By: Chef Myles
