Indulge in the delectable Yema Bread Rolls, a Filipino favourite with soft buns and a sweet yema custard filling. Explore the history and flavours of Camiguin’s cherished treat.
- 1 can 400g condensed milk
- 2 egg yolks
- 1/4 cup fresh milk
- 2 tsp cornstarch
- 2 tsp water
- 125 ml whole milk
- 2 1/4 tbsp high-grade flour
Bread Wet Ingredients
- 125 ml fresh milk
- 1 large beaten egg
Bread Dry Ingredients
- 2 1/2 cups high-grade flour , plus more for dusting
- 2 tsp yeast
- 2 tbsp white sugar
- 1/2 tsp salt
- 1/4 cup butter, divided into 4 cubes
- 1/4 cup melted butter
- Prepare the cornstarch slurry by mixing it until free of lumps. Set it aside.
- In a saucepan, combine all the yema filling ingredients and the cornstarch slurry. Mix well.
- Cook over low heat with constant stirring until the mixture thickens. Set it aside and let it cool.
- In a small pot, combine all the Tangzhong ingredients. Mix until there are no lumps.
- Place the pot on a stove and heat it over low-medium heat. Stir constantly using a rubber spatula until it becomes a thick paste. Remove it from heat and set it aside.
- In a large bowl, add the Tangzhong and the bread wet ingredients. The mixture will be lumpy.
For the Bread
- In the bowl of your stand mixer, add 2 1/2 cups of high-grade flour, yeast, and the Tangzhong mixture. Using a dough hook attachment, turn on the mixer at low-medium speed. Knead only until both dry and wet ingredients are well incorporated. Let the dough rest, covered with a clean kitchen towel, for 30 minutes.
- Remove the towel and continue mixing by turning the mixer back on at low speed, adding salt and sugar while mixing. Continue kneading for 15 minutes or until the dough is smooth and elastic.
- Once the dough is smooth and elastic, add the softened butter one piece at a time while the mixer is running. Knead for an additional 10 to 15 minutes until the butter is well mixed and the dough is smooth and elastic again.
- Transfer the dough to a floured surface and knead by hand for about two minutes. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with cling film and place it in a warm spot for one hour or until it has doubled in size.
- When the dough is ready, punch it down to remove the air. Transfer it to a floured surface and divide it into 16 pieces.
- Flatten each piece of dough and fill with 1 tbsp of yema filling on top of the flattened dough. Gather the edges and pinch to seal. Place the filled and sealed dough in a greased baking pan, ensuring that the sealed part is at the bottom.
- Let the filled dough rise again for one hour or until it has doubled in size.
- When the filled dough has doubled in size, place it in a 180C preheated oven and bake for 20-25 minutes or until the top is golden brown.
- Brush the top with melted butter and let the bread rest in the pan for 5 minutes.
- Then transfer it to a cooling rack to cool completely then serve.