Carabao’s milk is famous in the province of Bulacan as a key ingredient in special “pastillas de leche.” Aside from sweet delicacies, it is used as a substitute to cow’s milk in making breads and pastries, for creamier taste. Discover the novel ways of using carabao’s carabao’s milk in mouth-watering baked products that can lead you to baking glory.

Ingredients:

Bread Dough
340g Fresh Milk
140g Evaporated Milk 120g Sugar
7g Instant Yeast
115g Butter
2.5g Baking Soda
1.5g Baking Powder
720 – 775g BLEND100 Flour
1.5 t. Salt

Cream Filling
100g Evaporated Milk
50g Condensed Milk
50g Water
150g Carabao’s Milk
70g CONTINENTAL All-Purpose Flour
60g Sugar
40g Butter or Margarine
2g Vanilla

Topping
250g Powdered Sugar
250g Butter Oil Substitute
250g Egg whites
250g UNIVERSAL First Class Flour
12g Coffee Powder

Procedure:
Bread Dough
1. In a mixing bowl, combine fresh milk, evaporated milk, sugar, and yeast.
2. Mix well until yeast dissolves.
3. Stir in butter, baking soda, baking powder, BLEND 100 Flour and salt.
4. Knead until soft dough forms, about 6 – 8 minutes.
5. Let rest for about an hour till double.
6. Punch down dough then divide into 30 gm pieces.

Filling and Assembly
1. In a saucepan, combine evaporated milk, condensed milk, water, and 30g sugar. Heat to
boil.
2. In a mixing bowl, combine remaining sugar, CONTINENTAL All-Purpose Flour and carabao’s
milk.
3. When milk mixture boils, temper into sugar and CONTINENTAL All-Purpose Flour mixture.
4. Pour mixture back in the saucepan and continue cooking till thick, whisking constantly.
5. When mixture boils and is thick, blend in butter and vanilla.
6. Transfer custard in a bowl and cover the surface with plastic wrap.
7. Cool thoroughly.
8. Fill weighed dough with 5 – 10 gm. of filling.
9. Pinch the edges well.
10. Place in greased cookie sheets
11. Let rest till double, about 30 minutes or another hour.