Bangus, being much more bony compared to other fishes is available in the country, naturally created a demand for deboned milkfish or “boneless bangus” which has become popolar in stores and markets. Pangasinan is the main source of the most delicious species of milkfish. In celebration of bangus’ importance to the economy of the said province, a Bangus Festival is held every April with culinary competitions promoting the use of this delectable fish. Discover the novel ways of using bangus in mouth-watering baked products that could lead you to baking glory.

 
Ingredients:

Sweet Dough                           
250g            Water
250g            Fresh Milk
12g              Instant Yeast
150g            Sugar
15g              Salt
100g            Butter
1 pc.             Egg
1000g         GLOBE 1^ST Class Flour
30g             Buttermilk Powder

Filling
1 large pc.    Bangus, Flaked (Fresh or Smoked) (If using fresh, Steam first then flake)
3 T.               Vegetable Oil
1 T.               Garlic, minced
1 pc.             Onion, peeled and finely chopped
1 c.               Tomatoes, chopped
250 gm.        Pork, ground
¾ c.              Carrots, finely chopped
¼ c.              Raisins
¾ t.              Salt
½ t.              Pepper 
½ c.              Green Bell Pepper, chopped
½ t.              Worcestershire Sauce
1 pc.             Egg
2 T.               CONTINENTAL All-Purpose Flour 
As Needed   Hard Boiled Eggs, Quartered
 
Procedure:
 
Dough
1. In a mixing bowl, combine water, fresh milk, yeast, sugar, salt, butter, egg, GLOBE First Class
    Flour and buttermilk powder.
2. Knead until very elastic dough is formed, about 8-10 minutes.
3. Transfer to a greased bowl.
4. Let rise till double, about 45 minutes.
 
Filling
1. In a sauté pan, heat oil.
2. Sauté garlic and onions till fragrant, about 1 minute.
3. Stir in ground pork, cooking until it changes color, about 1-2 minutes.
4. Add tomatoes and carrots, cooking well, about 1-2 minutes.
5. Stir in fish, raisins and bell pepper, cooking for another minute.
6. Season with salt, pepper and Worcestershire sauce.
7. Cool thoroughly.
8. Stir in egg and CONTINENTAL All-Purpose Flour.
9. Chill before filling bread.
 
Assembly
1. Divide dough into 40 g pieces.
2. Fill with chilled filling.
3. Place a quarter of hard-boiled egg on top of the filling.
4. Seal to form a roll.
5. Let rise till almost double, about 45 minutes.
6. Brush with egg wash.
7. Bake at 350°F till golden, about 15-20 minutes.
8. Serve warm.