Puto Pao With Dinuguan Filling

In a clean dry bowl, sift together flours and baking powder. Set aside.
Dissolved yeast in ¼ cup water. Set aside to activate the yeast.
In another bowl, put the remaining water, milk and sugar. Mix wet ingredients thoroughly until sugar is melted.
Add in half of the flour mixture into the wet ingredients, give a quick mix until lightly Combined.
Pour in the rest of the flour mixture. Mix until well combined and smooth. Set aside.
Using a hand mixer, whip the egg whites until frothy then slowly add in the sugar and continue beating until stiff peak stage.
Fold in the whipped egg whites into the batter in 3 batches and continue folding until well blended.
Pour batter into 3 ounces “puto” plastic molds up to 1/3 full then put a little amount of
dinuguan at the center then pour again puto batter until it reaches a ¾ full amount.
Steam puto for about 10-15 minutes.