Pastel de Camiguin

The sweet one: a soft bun filled with yema custard, and not the chicken pie.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (condensed milk), dairy (milk).

Ingredients

the yema

• 400 g condensed milk
• 4 egg yolks
• 30 g butter
• 1 teaspoon vanilla

the dough

• 500 g strong white flour
• 80 g caster sugar
• 7 g fast-action yeast
• 1 teaspoon salt
• 220 ml warm milk
• 2 eggs
• 80 g butter, soft

Method

1. THIS IS THE SWEET PASTEL, from Camiguin: a soft enriched bun with custard inside. The chicken pie on this site shares only the name.
2. Make the yema first and make it STIFF: condensed milk and yolks in a pan over a low heat, stirring constantly, 12 to 15 minutes until it mounds on the spoon and pulls away from the base. Beat in the butter and vanilla. Chill until firm.
3. A runny yema is the one thing that ruins these -- it finds the seam and leaks out in the oven.
4. Mix and knead the dough 10 minutes until smooth and elastic, then prove 1 hour until doubled.
5. Divide into 12. Flatten each, put a cold teaspoon of firm yema in the centre, and seal the seam carefully. Set them seam DOWN.
6. Prove 45 minutes.
7. Bake at 175C for 14 to 16 minutes, to pale gold only. These are meant to stay soft, so take them out before they colour properly.
8. Brush with butter while warm and dust with sugar.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes