Philippine Foremost Milling Corporation

Flour Recipes

Blend together all purpose, yeast, bread improver, Buttermilk and Baking Powder
Dissolve sugar and salt in water. Mix with flour until the gluten fully developed.
Rest dough for 15 minutes.
Cut to the desired weight around 60 grams then round with shrimp curry filling.
Mold to the desired figure and proof of an hour then bake.

Sift hard flour, then blend with all dry ingredients (instant yeast, bread improver, skimmed milk). Hence, set aside.
In a clean mixing bowl, dissolve sugar and salt in water, then stir whole eggs.
Add the dry ingredients and mix at low speed until it absorbed all liquid. Add butter and shortening gradually and continue mixing until dough is well developed.
Cut and scale dough to desired weight (60 grams), round and let rest for 10 minutes.
Make-up to desired product.
Proof for 1 hour, afterwards sprinkle the unsalted peanuts on top.
Bake at 190 degrees Celsius until golden brown.

Blend hard flour, instant yeast, bread improver, milk powder, then set aside.
In mixing bowl, dissolve sugar and salt in water, stir eggs and egg yolks.
Add the blended dry ingredients and mix at low speed until it absorbed all liquid.
Add in butter and shortening and continue mixing until dough is well developed.
Cut and scale dough to desired weight, round and let rest for 15 minutes.
Make-up to desired product.
Proof and bake at 375 degrees F for 20 minutes until done.
Spread toppping by piping the potato paste as well as the mayonaise on top before baking.