- Dry: In a mixing bowl, mix in the flour and yeast.
- Wet: In a separate bowl, mix evaporated milk, water, egg, sugar and salt. Whisk.
- Mix the dry and wet ingredients in the mixing bowl. Add in the butter in 3 batches. Mix until incorporated and pass the window pane test.
- Make the dough into a boule. Put it in the oiled sprayed 1/4 hotel pan. Spray the dough with oil, and then cling wrap. Chill.
- Take out the dough from the chiller1 hour before using it.
- With rolling pin, flatten the dough .Dust with flour to avoid stickiness..
- Cut into 1 1/2 inch square.
- Deep fry in rondeau.
- Put in cooling rack to drain excess oil.
- Transfer to plate. Dust with powdered sugar using a calamansi strainer.
The Insured Traveler 
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