Recipes · Filipino · Bakery
Pastel de Camiguín (Soft Buns with Yema Filling)
One serving has 394 kcal and 11 g protein, and at least a fifth of a woman's daily need of selenium (53%), riboflavin (46%), thiamin (42%), choline (33%), phosphorus (30%) and folate (28%). Ready in 175 minutes.
- Preparation: 140 min
- Cooking: 35 min
- Makes: 1 serving (128 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 38 g Sweetened condensed milk
- 8.8 g Egg yolks
- 7.5 g Unsalted butter, softened
- 0.4 g Vanilla extract
- 19 g Whole milk, lukewarm
- 0.8 g Dried yeast
- 6.2 g Sugar
- 38 g Strong white bread flour
- 0.3 g Salt
- 9.4 g Eggs, beaten
Method
- Makes 16 buns, two to a serving; the amounts are for one serving of two buns, so multiply every ingredient by 8 for the whole batch.
- Make the yema first. Whisk the condensed milk, egg yolks and a third of the butter together in a heavy saucepan and cook over a low heat, stirring all the time with a spatula, for 12-15 minutes, until it thickens to a soft paste that comes away from the pan and holds its shape. Stir in the vanilla, spread it on a plate, cool and chill until firm.
- Stir the yeast and a spoonful of the sugar into the lukewarm milk and leave for 10 minutes, until frothy. Mix the flour, the rest of the sugar and the salt in a large bowl, add the yeasty milk and two-thirds of the beaten egg, and mix to a soft dough. Knead in the rest of the butter, then knead for 10 minutes, until smooth, elastic and only a little tacky.
- Cover the bowl and leave the dough in a warm place for about 1 hour, until doubled in size.
- Knock the dough back and divide it into 16 pieces. Flatten each into a 9 cm round, put a spoonful of the cold yema in the middle, gather the dough up around it and pinch firmly shut. Set the buns seam side down on lined baking trays, 5 cm apart, cover and leave for 30-40 minutes, until puffy.
- Heat the oven to 180 °C (350 °F). Brush the buns with the rest of the beaten egg and bake for 15-18 minutes, until golden brown and hollow-sounding underneath. Cool on a rack; they are best eaten the day they are baked.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 394 kcal | 19% |
| Carbohydrates | 56.1 g | |
| Water | 45.4 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 11.1 g | 23% |
| Tryptophan | 0.14 g | |
| Threonine | 0.41 g | |
| Isoleucine | 0.54 g | |
| Leucine | 0.92 g | |
| Lysine | 0.6 g | |
| Methionine | 0.25 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.54 g | |
| Tyrosine | 0.42 g | |
| Valine | 0.62 g | |
| Histidine | 0.27 g | |
| Fat | 13.9 g | |
| Monounsaturated | 4.3 g | |
| Polyunsaturated | 1.2 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.96 g | |
| Saturated | 7.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 161 mg | |
| Calcium | 154 mg | 15% |
| Copper | 0.1 mg | 11% |
| Iron | 2.2 mg | 12% |
| Magnesium | 23.5 mg | 8% |
| Manganese | 0.32 mg | 18% |
| Phosphorus | 209 mg | 30% |
| Potassium | 237 mg | 5% |
| Selenium | 29.4 µg | 53% |
| Sodium | 192 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.46 mg | 42% |
| Riboflavin (vitamin B2) | 0.51 mg | 46% |
| Niacin (vitamin B3) | 3.3 mg | 24% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 111 µg | 28% |
| Cobalamin (vitamin B12) | 0.52 µg | 22% |
| Choline | 142 mg | 33% |
| Vitamin A | 137 µg | 20% |
| Vitamin C | 0.99 mg | 1% |
| Vitamin D (D2 + D3) | 38.9 IU | 6% |
| Vitamin E | 0.73 mg | 5% |
| Vitamin K | 1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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