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Dry Ingredients

  • All Purpose Flour 720.0 g
  • Instant Dry Yeast 15.0 g
  • Salt 2.0 g
  • Sugar 100.0 g

Wet Ingredients

  • Milk, warm 177.0 ml
  • Unsalted Butter, melted 113.0 g
  • Egg, beaten 2.0 pc
  • Ube flavoring 15.0 ml

Ube Mixture

  • Ube powder 34.0 g
  • Water, warm 177.0 ml

Dough Preparation

  1. Dry Ingredients

    5 minutes
    • In a mixing bowl, combine all the dry ingredients and mix very well. Set aside.

     

  2. Wet Ingredients

    5 minutes
    • In a mixing bowl, combine all the wet ingredients and mix very well. Set aside.

     

  3. Ube Mixture

    3 minutes
    • In another mixing bowl, combine the ube mixture with the wet ingredients. Add the wet ingredients mixture in the dry ingredients and mix very well. Set aside.
  4. Salted Egg Filling

    5 minutes

    1. Combine everything in a bowl until well-combined.
    2. Transfer to a piping bag or squeeze bottle. Set aside.
  5. Dough Preparation

    1 hour
    1. In a stainless station, kneed the dough until smooth.
    2. Place the dough in an oiled mixing bowl. Brush the surface of the dough with oil to avoid drying. Cover the bowl with damp cloth and rest for 1 hour.
    3. After 1 hour, punch the dough to release the gas. Place the dough in the kneeding station, portion the dough to 45g each and form into round shape.
    4. Dredge the portioned dough with bread crumbs (moisten the dough to adhere the crumbs if needed).
    5. Place the dough in a baking pan and proof for 30 minutes.
    6. Bake at 330-350F for 20 minutes.
    7. After baking, make a slit at the bottom or at the back part and pipe the salted egg filling.