Pan de Camansi

INGREDIENTS FOR DOUGH:

1000g Globe Hard Flour

12g Instant Yeast

50g Powdered Milk

15g Salt

100g White Sugar

450g Water

50g Whole Egg

50g Sweet Potato, boiled and peeled

80g Unsalted Butter

INGREDIENTS FOR FILLING:

50g Globe Hard Flour

300g Camansi Seed

100g Skimmed Milk

150g Unsalted Butter

100g White Sugar

5g Ube Flavoring

INGREDIENTS FOR EGG WASH:

50g Whole Egg

10g Fresh Milk or Evaporated Milk

PROCEDURE FOR FILLING:

1. In a sauce pan, boil camansi seed for about 30 minutes.
2. Once boiled, peel, grate and mash the camansi seed.
3. Add Globe Hard Flour, skimmed milk, unsalted butter, white sugar, and ube flavoring to the mashed camansi seed. Mix until well incorporated. Set aside.

PROCEDURE FOR DOUGH AND ASSEMBLY:

1. In a mixing bowl, sift Globe Hard Flour, powdered milk and instant yeast. Mix to combine evenly.
2. In a separate bowl, combine salt, sugar, whole eggs and water. Mix until salt and sugar  are dissolved.
3. In a mixer, combine dry mixture, boiled and peeled sweet potato and wet mixture. Mix at low speed until wet mixture is absorbed.
4. Once the dough is slightly developed, add in unsalted butter then further mix  at high speed until the dough is smooth or fully developed.
5. Rest the dough for at least 15 minutes on room temperature.
6. Once the dough has rested, scale it into 50-gram portions.
7. Flatten each dough portion with 20 grams of camansi filling.
8. Using paring knife or blade, score the filled dough.
9. Proof for 90 minutes or until it doubles in size. 
10. Preheat oven at 150 degrees Celsius.
11. Mix whole egg and milk for the egg wash. 
12. After proofing, brush each filled dough with egg wash. 
13. Bake for 14 to 16 minutes or until the golden-brown crust is achieved. 

Output: 30 pcs.

Recipe created by Gerald Roi Siarot & Davy Jones Cortez of Camansi High School coached by Daryll Cruspero. 

Note: Minor changes on recipe was made by URC Flour Technical Services Team.