Chef’s Nectar, ” Pastel Buns with Yema Filling”

These soft and chewy buns filled with yema filling are an absolute favorite in the Philippines. Although it’s a popular pasalubong from Camiguin,

Ingredients for making the Pastel Buns

  • 2 and 3/4 cups all purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 package instant yeast (2 and 1/2 tsp)
  • 3/4 cups fresh milk 2 tbsp margarine, melted
  • 1 large egg, beaten
  • for the yema filling
  • 1 can condensed milk
  • 3 egg yolks
  • 1/4 cup fresh milk
  • 2 tsp cornflour/starch diluted in 2 tsp of water

Methods of making the Pastel Buns

  • Combine all the ingredients for the yema filling in a saucepan and cook under medium heat until it thickens, set aside to cool.
  • Sift together flour, sugar, salt and instant yeast and set aside.
  • Mix margarine, egg and milk and pour it over the dry ingredients, and mix until a dough forms Transfer the dough into a floured surface and knead for 15minutes or until the dough is tacky, smooth and no longer sticky.
  • Divide dough into 16 equal pieces Flatten each piece and drop a desired amount of yema filling at the center (I used a regular spoon for the filling)
  • Seal the dough into a ball (just like making dumpligs!) Place the buns in a lightly greased pan and brush tops with egg whites(any pan desired would be fine.
  • I used a rectangular pan) Cover buns with a kitchen towel and let it rise for about an hour at a warm spot(at 45 minutes mark, you can preheat your oven to 350°F)
  • Bake the buns for about 30-35 minutes or until beautifully browned Prepare coffee and enjoy your these delicious fun filled buns. for sure you will fell in love with these heavenly creations.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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