A Filipino recipe that’s full of flavor, with the rich and creamy pastry becoming even more light and moist with mashed potatoes mixed in.
Ingredients
Dough Formulation
17 grams yeast
80 ml. lukewarm water
10 grams sugar
pinch of salt
4 oz. butter
6 large egg yolks
80 grams sugar
pinch of salt
240 grams bread flour
560 grams U.S. Mashed Potatoes
180 ml. lukewarm milk
120 ml. lukewarm water
8 oz. butter
120 grams sugar
6 large egg yolks
420-540 grams all-purpose flour
30 grams pork lard
Toppings
softened butter for brushing
grated Edam cheese (quezo de bola)
sugar
Preparation
Prep Time: 5min | Cook Time: 15min
Put 17 g yeast in 80 ml. lukewarm water with 10 g sugar and set aside for 10 minutes.
Beat 4 oz. butter with 6 egg yolks, 80 g sugar, and a pinch of salt. Add 240 g bread flour and 560 g mashed potatoes alternately with 180 ml. lukewarm milk mixed with 120 ml. water. Beat well and add in yeast mixture from step one. Set aside for 30 minutes.
Cream 8 oz. butter with 120 g sugar and add 6 egg yolks. Add 420-540 g all-purpose flour and bread flour-yeast mixture from step two. Knead and toss until a soft ball is formed. Meanwhile, add 30 g pork lard on the table while kneading. Knead until smooth and elastic. Set aside for 30 minutes.
Cut dough into four portions. Divide each portion into the desired number of pieces and form into balls. Roll each ball into rectangular form (paper-thin), brush with softened butter and sprinkle with cheese. Roll into cylinders to seal in cheese. Twist and form into shell shapes and place on greased individual pans. Repeat procedure with the rest of the dough. Let rise for 1 hour.
Preheat oven to 300˚F then bake for 10 to 15 minutes. Remove from oven and let cool.
When cool, brush top with butter, add grated cheese, then sprinkle with sugar.
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