Chef’s Nectar, ” Pastel Buns with Yema Filling”

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These soft and chewy buns filled with yema filling are an absolute favorite in the Philippines. Although it’s a popular pasalubong from Camiguin,

Ingredients for making the Pastel Buns

• 2 and 3/4 cups all purpose flour
• 3 tbsp granulated sugar
• 1 tsp salt
• 1 package instant yeast (2 and 1/2 tsp)
• 3/4 cups fresh milk 2 tbsp margarine, melted
• 1 large egg, beaten
• for the yema filling
• 1 can condensed milk
• 3 egg yolks
• 1/4 cup fresh milk
• 2 tsp cornflour/starch diluted in 2 tsp of water

Methods of making the Pastel Buns

• Combine all the ingredients for the yema filling in a saucepan and cook under medium heat until it thickens, set aside to cool.
• Sift together flour, sugar, salt and instant yeast and set aside.
• Mix margarine, egg and milk and pour it over the dry ingredients, and mix until a dough forms Transfer the dough into a floured surface and knead for 15minutes or until the dough is tacky, smooth and no longer sticky.
• Divide dough into 16 equal pieces Flatten each piece and drop a desired amount of yema filling at the center (I used a regular spoon for the filling)
• Seal the dough into a ball (just like making dumpligs!) Place the buns in a lightly greased pan and brush tops with egg whites(any pan desired would be fine.
• I used a rectangular pan) Cover buns with a kitchen towel and let it rise for about an hour at a warm spot(at 45 minutes mark, you can preheat your oven to 350°F)
• Bake the buns for about 30-35 minutes or until beautifully browned Prepare coffee and enjoy your these delicious fun filled buns. for sure you will fell in love with these heavenly creations.

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