PROCESS OF PRODUCING FILLED BREADFRUIT BUN

The present utility model is a process of producing filled breadfruit bun comprising the steps of harvesting of matured breadfruit fruits, peeling the skin of the harvested fruits, cutting into approximately 4-5 inches long chunks of the breadfruit fruit meat, steaming the meat for 15-20 minutes in boiling water, grating the steamed breadfruit meat using a grater, sifting the commercial all-purpose flour, melting butter on a pan over low fire for 2 minutes, dissolving dry yeast (1.16 pcnt by weight) using lukewarm water and set aside for 5 minutes, mixing of sifted commercial all-purpose flour (30.73 pcnt by weight), grated steamed breadfruit meat (10.24 pcnt by weight) and white sugar a (5.12 pcnt by weight ) in a bowl, adding the dissolved dry yeast and mix, adding evaporated milk (9.42 pcnt by weight), melted butter (9.42 pcnt by weight) and salt (0.40 pcnt by weight) and mixing well using a wooden spoon or spatula, removing the mixture from the bowl and kneading it for 5 minutes, placing the dough in a greased bowl, covering the dough with plastic wrap and leaving it to rise for one hour, preparing separately the filling which is made by mixing 10.24 pcnt grated steamed breadfruit meat, 10.24 pcnt sugar, 4.71 pcnt melted butter, and 0.10 pcnt vanilla on a pan over low heat for 10 minutes, removing the filling from heat and allowing to cool, covering the dough pieces with kitchen towel and letting it rest for at least 3 to 5 minutes, flattening the dough with the palm of the hand, holding the flattened dough in the curve of the hand and adding 1 tablespoon of breadfruit filling in the center, pinching the corners to fully enclose the filling, arranging the filled dough on a baking sheet at about 1 inch apart poking small holes in the center of the filled dough and covering it with a clean kitchen towel and letting it rest for 20 to 30 minutes, brushing with egg whites (8.19 pcnt by weight), and baking in the oven at 340 degrees F for 15.