Method for producing pastry (HOPIA) with squash-infused dough and squash-egg-milk candy (YEMA) filling

Abstract

The utility model relates to a method for producing hopia, a traditional Filipino pastry, with enhanced nutritional value by incorporating mashed squash into both a dough and a filling. The method includes preparing a first dough by mixing allpurpose flour, salt, oil, water, and mashed squash; preparing a second dough using flour, sugar, and butter; and laminating the two doughs to achieve a flaky texture. The filling is an egg-milk candy (yema) mixture composed of condensed milk, egg yolks, and sugar, into which mashed squash is added to enrich the flavor and vitamin content. The process yields a nutritious, soft, and flaky pastry with a mildly sweet, squash-infused center, offering an innovative approach to traditional hopia using locally sourced, functional ingredients that also seek to fill the micronutrient deficiency using squash, a sustainable, nutrient-rich crop.