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Dough:1.
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Proof yeast in 1/4 c. water and 1/4 teaspoon sugar.
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2.
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Sift together 3 c. flour with the potato starch.
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In a mixer blend together sugar, shortening, proofed yeast, Large eggs, flour and salt.
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Mix at medium speed till well blended and slightly thickened.
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Stir in sufficient flour (by hand) using a large rubber spatula to make a soft dough.
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Dump in well floured working table and knead in remaining flour till you end up with a very smooth, pliable dough.
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Round out the dough.
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3.
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Place dough in a well greased bowl and let it rise for 1 1/2 hrs or possibly till double.
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(You can give it two risings).
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4.
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Punch down and place in a greased work table.
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Cut out 75 gm pcs, roll and rest for about 10 min.
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Flatten each piece with your palm and with the heel of your right hand flatten the outer edges to make a rough round shape (middle part should be thicker than the edges).
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Place about a Tbsp.
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of filling in the center and spread with a spoon.
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Gather edges together and seal top by pinching.
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You should come out with a round bun.
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Place in large greased muffin tins and flatten top slightly.
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Cover with a large greased plastic and set aside to rise for at least 1 1/2 hrs or possibly till almost double.
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5.
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When oven is preheated to 350*F paint the tops with 1 egg beaten with 2 tsp.
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lowfat milk.
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Bake for 18 to 20 min.
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Remove buns from tins and cold completely.
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Asado Filling:1.
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Place pork pcs in a casserole or possibly saucepan and fold in all ingredients except 1 C water.
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Marinate for at least 30 min.
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2.
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Pour in water, boil at medium heat, mixing occasionally.
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Simmer at low heat for 1 to 1 1/2 hrs or possibly till pork is very tender and liquid seems thick.
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If necessary add in a Tbsp.
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more of water and continue simmering.
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3.
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Prepare cornstarch mix and add in to pork.
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Mix well but don't boil as this might make the fat separate from the sauce.
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Sauce should be very thick.
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Cold completely before using.
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(Can be prepared 1 day ahead, chill).
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Notes:Fish out the anise seed and bay leaf BEFORE scooping into the dough.
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I use a small ice cream scooper to fill the dough.
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Make sure none of the filling comes in contact with the edges of the dough before you close it, it will be impossible to seal it if it does.
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I bake the buns in large ensaimada molds, I think they look like brioche molds, but I'm not sure.
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They come out very attractive with grooves on the side.
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Filipinos generally do not like bread which's too brown so I usually cover the tops with a greased foil after 12 min of baking.
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This roll stays fresh and soft for 4 days at room temperature sealed in plastic.
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NOTES : Here is a favorite savory roll recipe that I also use to make cheese bread.
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The dough is very forgiving and stays fresh for 4 days (each roll sealed in plastic).
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The filling can be used to stuff steamed buns (sio-pao) - a favorite Filipino dim-sum.
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You can fill the dough with all sorts of fillings like longganisa (sausage), chorizo, tuna, corned beef...
