|
FERNA MEAT PANDESAL
DOUGH
| Ingredients |
Quantity |
| Bread flour |
6 ¼
cup |
| Eagle instant
dry yeast |
2 ½
tsp. |
| White sugar |
½
cup |
| FERNA iodized
salt |
2 tsp. |
| Skim milk |
¼
cup |
| Whole eggs |
1 pc. |
| FERNA buttina
butter substitute |
¼
cup |
| Water |
1 ¼
cup |
| FERNA Primera
anti-amag |
1 ½
tsp |
FILLING
| Ingredients |
Quantity |
| Ground pork |
500 grams |
| FERNA vetsin |
1/8 tsp. |
| FERNA iodized salt |
½ tsp. |
| Ground black pepper |
¼ tsp. |
| Refined sugar |
¼ cup |
| Soy sauce |
¼ cup |
| All purpose flour |
2 tbsp. |
| Water |
¼ cup + 2 tbsp. |
| Garlic, crushed |
2 tbsp. |
| Onion |
¼ cup |
PROCEDURE
1. For the dough: Combine
all dry ingredients in a mixing bowl. Knead
for about 8 minutes or until gluten is fully
developed. Set aside.
2. For the filling: Heat oil, sauté onion,
then add the rest of the ingredients. Continue
heating until ground pork is cooked.
3. Scale dough into 60-g portions and put filling
at the center. Gather all the edges to seal.
4. Roll in bread crumbs. Arrange in prepared
baking pan and let rest until double in bulk.
5. Bake at 350°F for about 25-30 minutes
or until done.
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