(Yield: 20 pcs)
4 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 cup lukewarm water
1/2 cup evaporated milk
1/2 cup lukewarm water
1 egg plus 2 egg yolks
1 1/2 teaspoons salt
1/2 cup sugar
1/2 cup (1 stick butter), softened
6 3/4 cup to 8 cups flour (all-purpose or combination of bread/all-purpose flour)
1/2 kilo casim, diced into small pieces (use boneless pork shoulder)
2 medium size onions, quartered
1 bay leaf
1/4 cup sugar
1/4 cup soy sauce
1 cup water, may add more water
Egg Wash: 1 egg yolk 2 tablespoons milk
Part A: In a bowl, mix yeast, sugar and lukewarm water. Set aside and let it frdissolve for 10 minutes.
Part B: In another bowl, mix evaporated milk, salt, sugar and butter.
When Part A rises, add eggs and Part A to Part B. Put flour last and fold.
Knead and let rise for 1 1/2 hours.
For the Filling:
1. Combine pork shoulder, onions, bay leaf, sugar, soy sauce and salt. Let it cook.
2. Add water and continue to cook until pork is tender.
3. Thicken mixture with cornstarch (start with 1 tablespoon cornstarch diluted in 2 tablespoons cold water). Continue to cook for two minutes more. Let it cool completely.
4. Put filling in bread mixture and bake at 375 F for 18-20 minutes.