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Pan de Hopia
4 c bread flour

4 c all purpose flour
1 tbsp bread improver For the filling: Yield: 30 pcs
1 c white sugar 6 c bread flour, sifted For the egg yolk

¼ tbsp + 2 tsp salt 3 c white sugar mixture:
1 tbsp yeast 2 c butter 6 pcs XL eggs

½ c warm water 1 c condensed milk ½ c evaporated milk
1 c water 1 ½ c evaporated milk

1 ½ c unsalted butter 2 c white onion, minced
½ c spring onion, chopped ¾ c spring onions, chopped

In a bowl, put bread flour, white sugar, butter, condensed milk,
evaporated milk, spring onion and white onions. Blend well till it forms

into a dough and set aside.

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it
stand until foamy, about 10 minutes. In another bowl, sift all the dry

ingredients together and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs, egg
yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your

wrist to form a round ball. Repeat the procedure of kneading till dough
is elastic and smooth to touch. Put the dough ball in a greased bowl

covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.
Divide the dough into three and using a rolling pin, roll dough till flat,

about ¼ inch thick. Put the filling and shape the dough into a log. Cut the
log into 12 pcs. Prepare greased pans and put the shaped dough, 2
inches apart. Brush with the egg white mixture and let it rest for 45

minutes up to 1 hour. Bake at 350°F for 12-25 min or until golden brown.
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