Smoked fish is a native delicacy in the Philippines. In Lemery, Batangas, there is even a 3-day festival to celcebrate the tinapa and the many new food products created with it. Its smoky flavor provides an exciting culinary experience that adds a surprising twist to regular fares. Discover the novel ways of using tinapa in mouth-watering baked products that could lead you to baking glory.

Ingredients

Dough
240g                  Fresh Milk
300g                  Instant Yeast
960g                  BLEND 100 Flour
10g                    Sugar
70g                    Butter, softened
120g                  Eggs
For Drizzling       Olive Oil
500g                  Tomatoes, thinly sliced into rings
500g                  Cheddar Cheese, grated
250 – 350g        Mayonnaise
350 – 500g        Tinapa, finely flaked
As Needed         Spring Onions, chopped

Procedure:
1. In a mixing bowl, combine fresh milk, water and yeast
2. Dissolve yeast completely in water.
3. Stir in BLEND 100 Flour, salt, sugar, butter and eggs.
4. Knead until a soft and pliable dough is formed.
5. Transfer dough in a greased bowl.
6. Let rest till double, about one hour.
7. Punch down dough then divide into two, about 900 gm each
8. Roll out dough then press onto the bottom of two greased and lined 12” x 16” x 1” pan.

Assembly
1. Brush top with olive oil.
2. Top with tomatoes and cheese.
3. Let rise till double, about 1 hour.
4. Bake at 325°F till golden, about 25 – 30 minutes.
5. When slightly cooled, unmold then brush top with mayonnaise then sprinkle with prepared tinapa flakes and spring onions.
6. Cut into squares or rectangles, as desired.

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