Star Bread or Putok with its trademark crack on top, which looks like it has exploded. A sweet bun with sugar sprinkled on top that has a shiny crust, a bit hard outside but soft inside. A favorite snack in the Philippines that you and your family will enjoy too!
Putok is a Filipino word that translates to “explosion” or “fissure” achieved from a cross-shaped cut on the dough prior to baking. This dense bread from the Philippines made with flour, milk, and salt is an offshoot from the standard monay dough. Back in the Philippines, we’d buy from the local bakery for our afternoon snack with tea or coffee. Another variant of Putok is called Pinagong. Both are the same in terms of ingredients. The difference is the more complex pattern of scoring on top.
Long before fast-food chains, Filipinos have flocked for generations to their neighborhood bakeries or panaderia. We always have a soft spot for the cheap, fragrant buns in those glass display cases by the road. And in this post, I was hoping to share with you one of the beloved buns that I truly love!
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Tips for Star Bread or Putok
- If you love baking, I highly encourage you to invest in a weighing scale. Properly measured ingredients guarantee better results.
Star Bread (Putok)
- 1 1/2 cups bread flour
- 1/2 cup cake flour
- 6 tbsp sugar
- 1/2 tsp instant yeast
- 1/2 tsp baking powder
- 1/4 tsp salt
- 28 grams vegetable shortening (or margarine/butter)
- 3/4 cup warm water
- 2 tbsp powdered milk
- 1 egg (for eggwash)
- sugar (for topping)
- In a bowl. Mix bread flour, cake flour, sugar, powdered milk, baking powder, salt and instant yeast.1 1/2 cups bread flour, 1/2 cup cake flour, 6 tbsp sugar, 1/2 tsp instant yeast, 1/2 tsp baking powder, 2 tbsp powdered milk, 1/4 tsp salt
- Make a well in the center of the mixture and add vegetable shortening, and warm water. Using a spatula or wooden spoon, mix well until incorporated and turns into a rough dough.3/4 cup warm water, 28 grams vegetable shortening
- Grease work surface with vegetable shortening then place dough on top. Knead for at about 10-15 minutes until dough becomes smooth, heavy but not stretchy. Shape dough into a ball and divide in two parts.
- From one part of the dough, cut a portion and weigh approx. 80 grams using a kitchen scale. Repeat the process until remaining dough is weighed then shape into smooth, small buns.
- Transfer the buns into a baking tray lined with parchment paper. Cover with kitchen towel for 30 minutes to rest. NOTE: The dough will not rise since it's a dense bread. Pre-heat oven at 200°C.
- To make the star bread's signature crack on top. Slit an "x" or star slice on top of the dough using a scissor or sharp knife.
- Before baking, brush the top of the buns with egg wash then sprinkle sugar. Bake the bread for about 15-20 minutes or until the top is lightly browned. Remove from oven and let it cool. Bon appetit!1 egg, sugar