Chicken Asado Pan De Sal

Procedure:

Marinate chicken in soy sauce, water, salt, pepper and lemon juice for about 10 minutes. Boil chicken in marinade until cooked. Set aside to cool. Remove chicken skin and flake chicken meat. Set aside for asado filling.

To make asado filling:

Saute garlic and onion in hot oil. Add boiled chicken marinade and water. Let the mixture boil. Thicken mixture with flour. Add brown sugar, hoisin sauce, sesame oil and pepper to season. Mix in flaked chicken meat. Cool. Set in a loaf pan and freeze overnight.

Preheat oven to 350 F.

To make pandesal:

Mix all the dry ingredients and shortening. Transfer mixture into the planetary mixer. Mix while adding liquid gradually. Continue blending for about 12 to 15 minutes. Transfer dough ball into a greased bowl. Let the dough rest for about 10 minutes. Roll out dough in a long strip. Cut into cubes of about 25 grams each.

Roll out into thin squares and stuff with about 2 tablespoons of the frozen asado mixture. Flute dough and shape into balls. Roll in bread crumbs. Let stay in greased ensaymada molds. Proof stuffed dough for about 2 hours under proofing condition . Bake stuffed dough at 350 F for about 12 minutes. Serve.