Buko Roll Recipe

 

Buko filling recipe.

• 200g fresh buck strips or kinayod na buko (if buko is cheap in your area feel free to double the buko measurements )
• 1 cup evaporated milk or fresh milk
• 1/2 cup condensed milk
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp tapioca starch or cornstarch 
• 2 tbsp water
• 2 tbsp butter

Dough recipe.

• 4 cups bread/all purpose flour
• 1/4 cup powdered milk
• 1/3 cup granulated sugar 
• 1/2 tbsp salt
• 2 tsp salt
• 1 egg
• 1 & 1/4 cup warm milk or water
• 2 tbsp softened butter
• 2 tbsp shortening

Procedure: filling first

1. In a saucepan, add the evaporated milk, condensed milk, sugar, salt and the buko.
2. Bring to the stove. Cook over medium heat until it comes to boil. If your buko is a little bit hard, boil it until its a bit softened for about 10 minutes. 
3. Combine the starch and the water, then add it to the buko mixture and lastly add the butter. Turn off the heat and set it aside to cool down.
4. In a mixing bowl, add the warm milk and the 1 tbsp of granulated sugar, follow the yeast and stir.
5. Add the flour, the remaining of the sugar, powdered milk, salt and the egg.
6. Mix until just combine. Then add the shortening and the butter knead the dough until smooth and elastic. (stand mixer or bread machine can be use.
7. Transfer the dough into a greased bowl and cover. Let it rise for 1 hr.
8. Divide the dough into 45g each. Shape each dough into a ball and let it rest for 10 minutes.
9. Flatten each dough into 5" long, add 25g of the filling into the middle fold and pinch the ends. ( tips to prevent the bread from unfolding/opening flatten the ends very thin and brush  with egg wash.)
10. Let it rest for 20 minutes, then bake at the pre-heated over 350F for 20 minutes.
11. Let it cool down for a few minutes. And enjoy.