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  • Instant Yeast 2 tsp
  • Water 1 1/8 cups
  • All-purpose Flour, sifted 3 3/4 cups
  • Sugar 1/2 cup
  • Salt 1/2 tsp
  • Egg Yolks / Egg Yolks of 3 large eggs
  • Evaporated Milk 1/4 cup
  • Salted Butter 1/3 cup


  • Egg Whites 1/4 cup
  • Water 1 Tbsp


  1. Dissolve the instant yeast in 1/3 of the water. Set aside.
  2. In a mixing bowl with dough hook or flat beater attachment, place the sifted all-purpose flour, sugar, and salt. Mix at low speed for 1 minute.
  3. Add the remaining water, egg yolks, evaporated milk, and pre-dissolve yeast to the mixture . Mix at medium speed for approximately 4 minutes.
  4. Add butter and continue mixing at medium speed until gluten is slightly developed.
  5. Transfer the dough to a greased bowl and cover with plasic.
  6. Let the dough rest for about 15 minutes at room temperature.
  7. Punch down the dough and divide into pieces weighing 60 grams each.
  8. Round each piece and let the dough rest for 25 minutes . Cover with plastic to prevent from drying.
  9. Flatten the dough then place the desired meat filling in the middle and gather the edges to seal.
  10. Arrange pieces on a 12″ times 16″ baking pan.
  11. Let the dough rise until it doubles in size  (approximately 1 hour at room temperature).
  12. Brush top with beaten egg wash.
  13. Bake for 15 minutes or until golden brown in color.

Note: Ingredients may be mixed  by hand. Be sure that all ingredients are incorporated well and the gluten must be developed.

Credits to: CTTO