Page 38 - Slide 1

Special Pan de Siosa

4 c bread flour 8 pcs XL egg yolks Yield: 24 pcs
4 c all purpose flour 1 ¼ c butter

¾ tbsp salt 2 tsp vanilla essence
2 tbsp active yeast

1 tbsp baking powder For the egg white
1 tbsp bread improver mixture:
1 ¼ c sugar 3 pcs XL eggs

½ c warm milk (evaporated) ½ c evaporated milk
1 c milk evaporated

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 together all
the dry ingredients 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.
Cut dough into 60 grams each. Roll dough on a floured surface and put

the filling.

Divide the 60 grams dough into 4 pcs, 15 grams each and arrange like a
centipede. Arrange dough on greased baking sheets, then brush with

egg whites. Allow to rise for 45 minutes to 1 hour.

Bake at 350°F for 15-20 minutes.

29