|
FERNA DICED UBE HOPIA
DOUGH
| Ingredients |
Quantity |
| Bread flour |
350 grams |
| White sugar |
32 grams |
| Vegetable oil |
50 grams |
| Water |
90 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE
|
90 grams |
| FERNA VANILLA POWDER |
1.5 grams |
| FERNA EGG YELLOW POWDER COLOR |
Pinch or as desired |
PROCEDURE
1. Combine all the ingredients. Knead to form
a good dough.
2. Cut into 25 grams portions or as per desired
weight.
FILLING
| Ingredients |
Quantity |
| Brown sugar |
350 grams |
| 3rd class flour |
250 grams |
| FERNA IODIZED SALT |
2 grams |
| Sweet potato, mashed |
300 grams |
| Water |
160 grams |
| Evaporated milk |
100 grams |
| Condensed milk |
200 grams |
| Coconut milk |
300 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
100 grams |
| FERNA PRIMERA UBE FLAVOCOL |
28 grams |
PROCEDURE
1. Steam sweet potato until cooked. Remove the
skin and then mash.
2. In a heavy saucepan, combine all ingredients
and mix until all dry ingredients are dissolved.
3. Cook over low to medium fire. Stir continuously
until mixture coats the spoon.
TO ASSEMBLE
1. Flatten each dough and form into a circle.
Place the prepared filling at the center and
then gather the edges to seal. Place filled
dough on a tray with the sealed part underneath.
2. Preheat the griller for a few minutes. Place
the prepared hopia on the griller. Using 2 flat
wooden spoons, constantly press and turn the
sides to form a dice.
3. Continue grilling until all sides are golden
brown.
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