00:35.0
This is the Buko Roll.
00:38.0
So imagine, parang siyang buko pie, buko pie filling
00:43.0
pero yung nasa labas is malambot na bread.
00:46.0
Pag kinain mo ng mainit, nag-uus yung buko filling inside.
00:50.0
Perfect for breakfast, perfect for midnight snack.
00:54.0
At dahil perfect yan, gawin natin ngayon.
01:16.0
Actually, super dali lang gawin nito.
01:19.0
And if you've watched some of my bread making videos, that's how easy it is.
01:26.0
So of course, we combine all of the ingredients.
01:29.0
This is a straight dough bread so I will put flour.
01:35.0
All-purpose flour.
01:40.0
I'm using salted butter so I won't put salt on the recipe.
01:45.0
If you're using unsalted butter or you're using lard, there's no problem on that.
01:53.0
You just put a pinch of salt because salt is very important in bread making.
01:59.0
It's not only that it makes the bread taste good.
02:03.0
It also helps that you won't put too much salt on your bread
02:09.0
because if you put too much salt on your bread, the dough becomes sour.
02:14.0
And this is sugar.
02:19.0
One piece of egg.
02:22.0
And for our fillings, I have baking powder and I have yeast.
02:28.0
So I will mix that.
02:31.0
When the dough becomes smooth, then you will start the timer.
02:37.0
So once the dough becomes smooth like this.
02:43.0
So there, you can see that it's already smooth, right?
02:46.0
That's the time you can start the timer.
02:49.0
So that's standard on mixer, around 12 to 14 minutes.
02:54.0
Depending on how powerful your mixer is.
02:57.0
On this kind, I just use 600 grams.
03:01.0
So it can still be used as a house kitchen aid mixer.
03:06.0
If you are gonna use more than 600 grams, around 1 kilo of dough.
03:11.0
I suggest that you use a bigger mixer or you just massage it manually.
03:20.0
So let's start the 12 minute timer and while I'm kneading that.
03:25.0
Using mixer, I can start with the filling.
03:30.0
Okay, our recipe for the filling, this is very similar to your Buko Pie.
03:35.5
But the only difference actually, when we are testing this recipe.
03:41.0
I use the Buko that...
03:44.0
What do you call that?
03:49.0
It's just that the Buko...
03:54.0
The Buko that you're gonna get the juice, right?
03:58.0
That's why we have a lot of Buko juice that we're drinking here in the house right now.
04:02.0
So it's chopped into half and then the Kinayas, the Buko.
04:09.5
Just the whole thing.
04:11.0
That's how I use it first, it's okay.
04:14.0
The slice for Buko Pie.
04:16.0
But as we keep on testing the recipes.
04:19.5
It's better if it's like this.
04:21.5
This is the grated one, right?
04:24.5
So grated coconut.
04:28.0
Not Kinayod, what do you call this?
04:32.0
It's like Kinayod because it's for coconut milk, right?
04:35.0
It's just that, it's like Spaghetti.
04:41.0
The cut of Buko, right?
04:44.0
You tell that to the Buko seller.
04:45.5
If you have a tree of Buko.
04:54.0
So just keep on mixing this.
04:55.0
What you're gonna use is like that, it's for Kinayod.
05:00.5
This is powdered milk.
05:06.5
And this is white sugar.
05:10.5
So you just mix this first.
05:12.5
You mix it first until it becomes watery because of the sugar.
05:16.5
I still don't have fire, okay?
05:18.5
I'm still not turning on the fire.
05:20.5
You want to make sure that your cornstarch would melt a bit.
05:26.5
Together with the sugar before you turn on the flame.
05:32.0
So that the cornstarch wouldn't be whole
05:34.5
because when you bite it, it's a bit like
05:37.5
you made cornstarch, you put flour on it.
05:40.0
You know us, right?
05:41.5
It's a bit like that.
05:43.5
When we think of those things, there's an extender.
05:47.5
So that you won't really feel the cornstarch.
05:52.0
You dissolve it first.
05:53.5
Once it's dissolved, you turn on the flame.
05:57.5
And I'm just going to cook this until it's thick.
06:01.5
This is so delicious.
06:03.5
Imagine that it's like a bread that is full.
06:06.5
So there, you can notice that it's already cooked.
06:09.5
Our Buko filling is already getting thick.
06:14.5
So once you see that it's thick like this, it's already full.
06:18.5
You can now turn off the flame and you put salted butter.
06:23.5
Mount it with salted butter.
06:29.5
So you get the nice butter flavor and creaminess.
06:34.5
This is also near.
06:35.5
This is also a perfect filling for your Buko Pie.
06:49.5
This one, we're just gonna let it cool first.
06:54.5
And then, just in time because we're gonna raise our...
07:00.5
This one is already okay.
07:02.5
So this is now my dough.
07:05.5
What I'm going to do, I'm just gonna smooth it like this.
07:10.5
You just round it and then I have here a grease bowl.
07:15.5
So very very simple.
07:19.5
We're just gonna let our bread rest for around an hour.
07:23.5
Make sure to cover it with cling wrap.
07:27.5
Let's let it rest for 1 hour.
07:35.5
Until its size doubles.
07:37.5
And then this one, let's also let it cool.
07:40.5
I will also cover it with cling wrap directly on the surface, okay?
07:44.5
So right on the top.
07:51.5
So there, you can always prepare this in advance but just be careful, okay?
07:55.5
Its shelf life is not that long.
07:58.5
Let's say you're gonna make it tomorrow, you can make it now but keep it inside the fridge.
08:05.5
So after around 1 hour, here it is.
08:09.5
Look at it, its size already doubles.
08:12.5
And of course, our favorite part.
08:16.5
After punching it down, you need 50 gram pieces.
08:21.5
So I'm just gonna weigh this for 50 grams.
08:35.5
So 51, don't stress on 1 gram.
08:38.5
And after you weigh it, you just round it.
08:43.5
And you line it on this side.
08:54.5
49, don't stress on 1 gram.
09:02.5
You line it on there.
09:03.5
So I will continue this until I divide everything and then we put filling.
09:10.5
Okay, so there. After rolling it and dividing the dough.
09:17.5
So let's put the filling inside.
09:20.5
This is just super easy.
09:22.5
So there, you just push it up.
09:24.5
You push it down.
09:26.5
You push it sideways.
09:28.5
Until you form it into a square like this and then you just put filling on the middle.
09:45.5
Around a tablespoon.
09:51.5
Actually, the more filling, the more delicious.
09:54.5
And then you just fold it.
09:56.5
We will just fold it lightly, okay?
09:59.5
Because the focus of this is more on the marriage of the filling and the dough.
10:17.5
And then seam side down.
10:19.5
When you seam it, you need to tighten it so that you can maintain the shape of the bread.
10:29.5
And then you just line it like that.
10:31.5
Let's do it one more time.
10:33.5
You can see that I'm first in first out, right?
10:36.5
The first one that I roll and weigh on top of that.
10:40.5
That is the first one that I roll on putting the filling so that the bread can rest well.
10:47.5
You will just notice that my bread is a bit dry because of course, it's a bit cold now.
10:56.5
And we have aircon when we are shooting.
11:00.5
One technique that you could do is you have a spray bottle.
11:05.5
You just spray it like that so that you can maintain the humidity.
11:09.5
It can't be that there is no aircon when we are shooting because the cameras are getting hot.
11:17.5
And aside from the cameras getting hot, my head is also getting hot.
11:26.5
We just continue filling it.
11:30.5
There it is, right?
11:31.5
There is a solution to everything.
11:33.5
It's also nice that I teach it to you because just in case, right?
11:40.5
There are those who are asking that it's winter for us, right?
11:42.5
The weather is too dry.
11:44.5
How do we deal with those kind of, right?
11:49.5
Temperatures, environments.
11:57.5
So we already roll it, we already put the filling.
12:00.5
Now, we are ready for the final fermentation.
12:04.5
It means that before you bake the bread, it's last rising.
12:10.5
So for this recipe, the final fermentation is just quick.
12:13.5
Around 30 minutes.
12:16.5
Because our dough has baking powder.
12:19.5
And this one, you don't want it to rise too much.
12:22.5
You just want it to rise properly so that it would really balance on your Buko filling.
12:29.5
So I have here an egg, one piece of egg.
12:33.5
And I will just put it a bit of evaporated milk.
12:39.5
Just going to toss this.
12:40.5
This is my egg wash.
12:43.5
So there, let's put egg wash.
12:46.5
Be generous on the egg wash.
12:55.5
Don't be like me, you'll get tired.
12:58.5
Just the right amount.
13:02.5
This is what will give the Buko Pie feel.
13:10.5
And then sprinkle it generously with white sugar.
13:22.5
And then you just rest it for 30 minutes.
13:25.5
You may cover it with cling wrap if it's windy.
13:28.5
If it's not windy and your windows are closed, you can just leave it here.
13:32.5
Just make sure it's not an air-conditioned room.
13:35.5
So after 30 minutes, let's just set it.
13:39.5
So as you can see, it has risen a bit after 30 minutes of resting it.
13:45.5
You don't need to-
13:47.5
I will repeat it, okay?
13:49.5
It's not like the Ensaymada that you need to rise it until the size doubles.
13:54.5
So this, after 30 minutes, it's ready to bake.
13:58.5
So it's like this, it's already ready.
14:00.5
And I will set this in a preheated 325° F oven for around 20 to 25 minutes
14:09.5
or until its top turns golden brown.
14:15.5
So we bake this for around 25 minutes or until you achieve this golden brown.
14:22.5
Wait, let's choose one to taste.
14:29.5
But if you want the others, because they want it toasted.
14:33.5
If it's Mestiza, you reduce the baking time by 2 minutes.
14:37.5
Bake it for only 20 to 22 minutes.
14:40.5
If you want it toasted, bake it longer.
14:43.5
Around 30 minutes.
14:45.5
Look at the filling.
14:47.5
That's what I'm telling you, it's smoking.
14:50.5
Look at the filling.
14:53.5
Just like what I told you earlier, this is in between your Buko Pie or Pandekoko.
15:01.5
It's in the middle.
15:03.5
If you crave for both, you have 2-in-1.
15:19.5
Actually, we have visitors last night and I let them taste my Pinesco.
15:25.5
It's really delicious.
15:27.5
They are really delicious.
15:35.5
It's really divine.
15:37.5
The taste of the coconut is very natural.
15:42.5
The taste is fancy because of the butter.
15:45.5
But if you're gonna compute it actually, there's no one else who can love you.
15:50.5
There's no one else who can love this recipe aside from the butter.
15:57.5
Even the technique, it's very simple.
16:00.5
And the one thing that gave it a premium flavor is less is more.
16:11.5
That's really true.
16:12.5
Because I taste this and I won't mention the name anymore.
16:17.5
Because you know me, there's no bad bread for me.
16:21.5
I welcome everyone and everything.
16:26.5
It's like they put flavoring.
16:28.5
So the natural flavor of Buko is masked.
16:33.5
So here, you just preserve the natural deliciousness of each of the ingredients.
16:42.5
That's what we did.
16:43.5
So don't wait anymore.
16:45.5
I'm pretty sure you're also craving to make this Buko Roll.
16:53.5
And I'm going to see you all soon.
16:56.5
Last, there's a chase.
16:59.5
We don't have Buko yet.
17:02.5
You can actually use Macapuno.
17:05.5
You just put it directly on the inside.
17:10.5
If you feel like it's too soft.
17:13.5
What you can do is you cook it on cornstarch or you can also use frozen coconut.
17:21.5
You can buy it on grocery stores.
