Pastel Buns with Yema Filling

Pastel Buns is one of my favorites. It has various fillings but one of my favorites is the ones with yema (custard) filling.

Pastel de Camiguin or Pastel is a kind of bread – soft bun with a sweet custard filling which we call “yema”. This bread originated from the province of Camiguin.. It is one of the things I have to get when I go to Davao City since I can only get it from this neighboring city.

The first time I made this was a total flop. After baking and checked the filling, it was not smooth. It looked “overcooked” although it was not totally thick when I removed the filling from the heat. It looks like a scrambled egg. In other words, it was not appealing. Although it was edible and tasted fine, the filling was not enticing. Some may think it is scrambled egg.

I was disappointed at first but you don’t always get everything the first time right?

Tangzhong method is a nice way to use when making a bread so the bread will stay soft for 2-3 days more even without reheating it. Although you will spend more time when incorporating tangzhong in your recipe, you will get better results.

Pastel Buns can be filled with anything you fancy, but the first one I tasted was filled with yema or custard filling. The custard filling is easy to make. You will only mix everything together and cook it under low fire until its thick.You can also make this ahead and keep in the fridge until your dough is ready. I haven’t used all the custard filling I made – it’s almost 2 weeks now and it still tastes nice.

I hope you can try this recipe and let me know. I shared a recipe video of Pastel Buns with Yema Filling on my YouTube channel. I hope you’ll have the chance to watch it.

While you are watching the video, I am heading to Angie’s Fiesta Friday #337 to party with her and my friends. And yay! I am co-hosting today! I hope you can join us.

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Paste Buns with Yema Filling

Soft buns with a delicious and sweet yema (custard) filling

Prep Time 55 minutes

Cook Time 25 minutes

Resting Time 1 hour 45 minutes

Total Time 3 hours 5 minutes

Servings 16 buns

Author Jhuls @ The Not So Creative Cook

Ingredients

For the yema filling:

• 1 (14oz) can condensed milk
• 2 egg yolks
• ¼ cup (60 ml) fresh milk
• 2 tsp cornstarch diluted in 2 tsp water

For the tangzhong or milk roux:

• 125 ml whole milk
• 20 g bread flour you can use all-purpose flour

For the bread/other ingredients:

• 320 g bread flour you can use all-purpose flour
• 2 tsp instant yeast
• 125 ml fresh milk
• 1 large egg beaten
• 2 tbsp white granulated sugar
• ½ tsp salt
• 56 g unsalted butter softened to room temperature

Instructions

For the yema filling:

1. In a saucepan, add condensed milk, egg yolks, milk and slurry (water & cornstarch mixture). Mix until well combined.
2. Cook over low fire with constant stirring until the mixture is thick. Let it cool down while making the dough. (This can be made ahead of time and store in the fridge.

For the tangzhong or milk roux:

1. In a small pot, combine milk and 20 g of flour, then mix until no more lumps. Put on a stove and heat over low-medium heat. Stir constantly using a rubber spatula until it becomes a thick paste. Remove from heat and set aside.

2. Using a jug or another bowl, add the tangzhong and egg; mix until combined. Add 125 ml of milk and mix again – the mixture might be lumpy.

3. In the bowl of your standing mixer, add 320 g of flour and yeast. Mix to combine. Create a well in the center and pour in the wet ingredients (tangzhong, milk & egg). Using a dough hook attachment, turn on the mixer on low-medium speed. Knead ONLY until both dry and wet ingredients have been mixed or until no dry ingredient is left in the bowl. Stop the mixer and let the dough rest for 20 minutes, making sure to cover the dough with a clean kitchen towel.
4. After 20 minutes, remove the towel and continue mixing by turning the mixer back on low speed, adding salt then sugar while mixing. Continue kneading 7-10 minutes or until the dough is smooth and elastic. It may take more time, depending on the speed of your mixer.
5. Once the dough is smooth and elastic, add the softened butter at a time while the mixer is running. You may think that the butter doesn’t want to be mixed, but they will stick together.
6. When the butter is well mixed and the dough is back to being smooth and elastic, transfer the dough to a floured surface and knead for about two minutes. Shape the dough into a ball and place in a greased bowl. Cover the bowl with cling film and place in a warm place for one hour or until doubled in size.
7. When the dough is ready, punch down the dough to remove the air. Transfer to a floured surface. Divide the dough weighing 45 g each. I got 16 little doughs.
8. Flatten each dough and drop about 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, making sure that the sealed part is at the bottom. Repeat until you finish filling all the dough.
9. Let the filled dough rise again for 45 minutes to one hour (depending on the weather temperature of where you live) or until doubled in size.
10. Meanwhile, preheat oven to 375 F.
11. When the filled dough has doubled in size, bake for 20-25 minutes or until top is golden brown.
12. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

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