BUKO ROLL 1 tbsp. instant dry yeast 240g water 100g white sugar 1pc. whole egg 65g salted butter 600g all-purpose flour 1 tsp. baking powder ¼ cup powdered milk Coconut meat ½ cup powdered milk ¼ cup cornstarch ½ cup white sugar ¼ cup butter The following music was used for this media project: Music: Lobby Time by Kevin MacLeod Free download: https://filmmusic.io/song/3986-lobby-time License (CC BY 4.0): https://filmmusic.io/standard-license

Video Transcript / Subtitles:( AI generated. About AI subtitles » )

* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider becoming a patron to support these video transcriptions, and the other tools and apps built by Tagalog.com

Nung year 2020, natatandaan nyo pa ba?

May nausong mga bread products na dyan yung

Ube Cheese Pandesal, Cheesy Milky Donuts.

Yan yung mga pinilahan natin.

Yung mga kinakain natin almost everyday.

Ang sarap-sarap naman talaga.

Nung naman 2022, may sumikat na isang bread product.

Actually may nagregalo sa akin.

Masarap naman siya pero feeling ko mas sarap kung mas malambot yung tinapay.

This is the Buko Roll.

So imagine, parang siyang buko pie, buko pie filling

pero yung nasa labas is malambot na bread.

Pag kinain mo ng mainit, nag-uus yung buko filling inside.

Perfect for breakfast, perfect for midnight snack.

At dahil perfect yan, gawin natin ngayon.

Actually, super dali lang gawin nito.

And if you've watched some of my bread making videos, that's how easy it is.

So of course, we combine all of the ingredients.

This is a straight dough bread so I will put flour.

All-purpose flour.

Water.

I'm using salted butter so I won't put salt on the recipe.

If you're using unsalted butter or you're using lard, there's no problem on that.

You just put a pinch of salt because salt is very important in bread making.

It's not only that it makes the bread taste good.

It also helps that you won't put too much salt on your bread

because if you put too much salt on your bread, the dough becomes sour.

And this is sugar.

Powdered milk.

One piece of egg.

And for our fillings, I have baking powder and I have yeast.

So I will mix that.

When the dough becomes smooth, then you will start the timer.

12 minutes.

So once the dough becomes smooth like this.

So there, you can see that it's already smooth, right?

That's the time you can start the timer.

So that's standard on mixer, around 12 to 14 minutes.

Depending on how powerful your mixer is.

On this kind, I just use 600 grams.

So it can still be used as a house kitchen aid mixer.

If you are gonna use more than 600 grams, around 1 kilo of dough.

I suggest that you use a bigger mixer or you just massage it manually.

So there.

So let's start the 12 minute timer and while I'm kneading that.

Using mixer, I can start with the filling.

Okay, our recipe for the filling, this is very similar to your Buko Pie.

But the only difference actually, when we are testing this recipe.

I use the Buko that...

What do you call that?

Kinayas?

Is that Kinayas?

It's just that the Buko...

Oh my God!

The Buko that you're gonna get the juice, right?

That's why we have a lot of Buko juice that we're drinking here in the house right now.

So it's chopped into half and then the Kinayas, the Buko.

Just the whole thing.

That's how I use it first, it's okay.

The slice for Buko Pie.

But as we keep on testing the recipes.

It's better if it's like this.

This is the grated one, right?

This is grated.

So grated coconut.

Kinayod.

Not Kinayod, what do you call this?

Kinayod?

It's like Kinayod because it's for coconut milk, right?

It's just that, it's like Spaghetti.

So there.

The cut of Buko, right?

You tell that to the Buko seller.

If you have a tree of Buko.

So there.

So just keep on mixing this.

What you're gonna use is like that, it's for Kinayod.

Okay.

This is powdered milk.

Cornstarch.

And this is white sugar.

So you just mix this first.

You mix it first until it becomes watery because of the sugar.

I still don't have fire, okay?

I'm still not turning on the fire.

You want to make sure that your cornstarch would melt a bit.

Together with the sugar before you turn on the flame.

Why?

So that the cornstarch wouldn't be whole

because when you bite it, it's a bit like

you made cornstarch, you put flour on it.

You know us, right?

It's a bit like that.

When we think of those things, there's an extender.

So that you won't really feel the cornstarch.

So there.

You dissolve it first.

Once it's dissolved, you turn on the flame.

And I'm just going to cook this until it's thick.

This is so delicious.

Imagine that it's like a bread that is full.

So there, you can notice that it's already cooked.

Our Buko filling is already getting thick.

Okay.

So once you see that it's thick like this, it's already full.

You can now turn off the flame and you put salted butter.

Mount it with salted butter.

Okay, off flame.

So you get the nice butter flavor and creaminess.

This is also near.

This is also a perfect filling for your Buko Pie.

Okay.

This one, we're just gonna let it cool first.

And then, just in time because we're gonna raise our...

This one is already okay.

So this is now my dough.

What I'm going to do, I'm just gonna smooth it like this.

You just round it and then I have here a grease bowl.

So very very simple.

So there.

We're just gonna let our bread rest for around an hour.

Make sure to cover it with cling wrap.

Let's let it rest for 1 hour.

So there.

Until its size doubles.

And then this one, let's also let it cool.

I will also cover it with cling wrap directly on the surface, okay?

So right on the top.

So there, you can always prepare this in advance but just be careful, okay?

Its shelf life is not that long.

Let's say you're gonna make it tomorrow, you can make it now but keep it inside the fridge.

So after around 1 hour, here it is.

Gosh!

Look at it, its size already doubles.

And of course, our favorite part.

Punch it down.

After punching it down, you need 50 gram pieces.

So I'm just gonna weigh this for 50 grams.

So there.

5-0.

So 51, don't stress on 1 gram.

And after you weigh it, you just round it.

And you line it on this side.

So there. So 51.

49, don't stress on 1 gram.

Round.

You line it on there.

So I will continue this until I divide everything and then we put filling.

Okay, so there. After rolling it and dividing the dough.

Here it is.

So let's put the filling inside.

This is just super easy.

So there, you just push it up.

You push it down.

You push it sideways.

Until you form it into a square like this and then you just put filling on the middle.

Around a tablespoon.

Or more.

Actually, the more filling, the more delicious.

And then you just fold it.

We will just fold it lightly, okay?

Because the focus of this is more on the marriage of the filling and the dough.

Okay.

And then seam side down.

When you seam it, you need to tighten it so that you can maintain the shape of the bread.

And then you just line it like that.

Let's do it one more time.

You can see that I'm first in first out, right?

The first one that I roll and weigh on top of that.

That is the first one that I roll on putting the filling so that the bread can rest well.

You will just notice that my bread is a bit dry because of course, it's a bit cold now.

And we have aircon when we are shooting.

One technique that you could do is you have a spray bottle.

You just spray it like that so that you can maintain the humidity.

It can't be that there is no aircon when we are shooting because the cameras are getting hot.

And aside from the cameras getting hot, my head is also getting hot.

Right?

So there.

We just continue filling it.

There it is, right?

There is a solution to everything.

It's also nice that I teach it to you because just in case, right?

There are those who are asking that it's winter for us, right?

The weather is too dry.

How do we deal with those kind of, right?

Temperatures, environments.

So there.

So there.

So we already roll it, we already put the filling.

Now, we are ready for the final fermentation.

It means that before you bake the bread, it's last rising.

So for this recipe, the final fermentation is just quick.

Around 30 minutes.

Why?

Because our dough has baking powder.

And this one, you don't want it to rise too much.

You just want it to rise properly so that it would really balance on your Buko filling.

So I have here an egg, one piece of egg.

And I will just put it a bit of evaporated milk.

Just going to toss this.

This is my egg wash.

So there, let's put egg wash.

See.

Be generous on the egg wash.

Be generous.

Don't be like me, you'll get tired.

Just the right amount.

So there.

This is what will give the Buko Pie feel.

And the gloss.

Okay.

And then sprinkle it generously with white sugar.

And then you just rest it for 30 minutes.

You may cover it with cling wrap if it's windy.

If it's not windy and your windows are closed, you can just leave it here.

Just make sure it's not an air-conditioned room.

So after 30 minutes, let's just set it.

So there.

So as you can see, it has risen a bit after 30 minutes of resting it.

You don't need to-

I will repeat it, okay?

It's not like the Ensaymada that you need to rise it until the size doubles.

So this, after 30 minutes, it's ready to bake.

So it's like this, it's already ready.

And I will set this in a preheated 325° F oven for around 20 to 25 minutes

or until its top turns golden brown.

So there.

So we bake this for around 25 minutes or until you achieve this golden brown.

Wait, let's choose one to taste.

Look.

Nice and soft.

But if you want the others, because they want it toasted.

Mestiza.

If it's Mestiza, you reduce the baking time by 2 minutes.

Bake it for only 20 to 22 minutes.

If you want it toasted, bake it longer.

Around 30 minutes.

Look at the filling.

Oh my!

That's what I'm telling you, it's smoking.

Look at the filling.

Just like what I told you earlier, this is in between your Buko Pie or Pandekoko.

It's in the middle.

If you crave for both, you have 2-in-1.

Oh my gosh!

Mmm...

Actually, we have visitors last night and I let them taste my Pinesco.

It's really delicious.

They are really delicious.

It's really divine.

The taste of the coconut is very natural.

The taste is fancy because of the butter.

But if you're gonna compute it actually, there's no one else who can love you.

There's no one else who can love this recipe aside from the butter.

Very basic.

Even the technique, it's very simple.

And the one thing that gave it a premium flavor is less is more.

That's really true.

Because I taste this and I won't mention the name anymore.

Because you know me, there's no bad bread for me.

I welcome everyone and everything.

Just kidding.

It's like they put flavoring.

So the natural flavor of Buko is masked.

So here, you just preserve the natural deliciousness of each of the ingredients.

That's what we did.

So don't wait anymore.

I'm pretty sure you're also craving to make this Buko Roll.

And I'm going to see you all soon.

Last, there's a chase.

We don't have Buko yet.

What can I use?

You can actually use Macapuno.

You just put it directly on the inside.

If you feel like it's too soft.

What you can do is you cook it on cornstarch or you can also use frozen coconut.

You can buy it on grocery stores.

Happy baking!