Goldilocks

Name: Dinner Rolls Total Dough Weight:
Yield: # of Portions:
Baking/Frying Temp.: 325F Portion Size:
Ingredients Specifications Units Quantity

Yeast Instant tsp 2
Water tap cups 1 1/8
All purpose flour sifted cups 3¾
Sugar - cups ½
Salt - tsp ½
Egg yolks fresh pcs 3
Evaporated milk - cups ¼
Butter salted cups 1/3
Egg wash:
Egg whites fresh cups ¼
Water tap tbsp 1
Mise en Place:
 Dissolve yeast in 1/3 part of water. Set aside
Method:
 In a mixing bowl with dough hook or flat beater attachment, place the flour, sugar and salt then mix for 1
minute at low speed.
 Add the remaining water, yolks, evaporated milk and dissolved yeast to the mixture. Mix at medium speed for
4 mins.
 Add in butter and continue mixing until soft dough forms or until gluten is slightly developed.
 Transfer dough in a greased bowl and cover with plastic.
 Let the dough rest for about 15 mins at room temperature
 Punch down dough and divide into 35 grams each
 Place in a greased pan and let dough rise until it doubles in size. (approx.: 1 hr. room temp)
 Bake 15-20 mins or until golden in color.
 Brush top with egg wash
 Let the bread cool for 15mins before removing from pan
Pictures and Notes:
Ingredients may be mixed by hand. Be sure that all ingredients are incorporated well and gluten must be developed.
Name: Pandesal Total Dough Weight:

Yeast instant tsp 2
Water tap cups 1¼
All purpose flour sifted cups 2
Bread flour sifted cups 2
Sugar - cups ½
Salt - tsp 2
Shortening - cup 1/8
Bread crumbs For dusting - As needed
Mise en Place:
 Dissolve yeast in 1/3 part of water. Set aside.
Method:
 In a mixing bowl with dough hook or flat beater attachment, place flours, sugar and salt. Mix for 1 minute at
low speed.
 Add the remaining water and dissolved yeast. Mix at medium speed for 4 mins.
 Add the shortening and continue mixing at medium speed until gluten is slightly developed.
 Transfer the dough in a greased bowl and cover with plastic
 Let the dough rest for 15 mins at room temperature.
 Punch down and roll into a cane shape or “baston” of about ½” diameter.
 Cut the dough into 30 grams each and coat with bread crumbs
 Arrange in baking pan and let rise until it doubles in size (approx.: 1 hr room temp)
 Bake for 13-15mins or until golden in color.
Pictures and Notes:
Ingredients may be mixed by hand. Be sure that all ingredients are incorporated well and the gluten must be
developed.
Name: Meat-filled Bun Total Dough Weight:

Yeast Instant tsp 2
Water Tap cups 1 1/8
All purpose flour sifted cups 3¾
Sugar - cups ½
Salt - tsp ½
Egg yolks Fresh pcs 3
Evaporated milk - cups ¼
Butter soft cups 1/3
Egg wash:
Egg whites fresh cups ¼
Water tap tbsp 1
Filling per piece:

Chicken Honey - - As needed
Corned beef - - As needed
Mise en Place:
Method:
 In a mixing bowl with dough hook or flat beater attachment, place the flour, sugar and salt. Mix for 1 min at
low speed.
 Add the remaining water and dissolved yeast. Mix at medium speed for 4 mins.
 Add the butter and continue mixing at medium speed until gluten is slightly developed.
 Transfer the dough in a greased bowl and cover with plastic.
 Let the dough rise for 15 mins at room temperature.
 Punch down the dough and divide into 60 grams each.
 Round each piece and let rest for 25 mins. Cover with plastic to prevent from drying.
 Flatten the dough then place the desired filling in the middle. Gather the edges to seal.
 Arrange in a baking pan and let dough rest for 1 hr or until it doubles in size.
 Bake for 15 mins. or until golden in color.
Pictures and Notes:
developed.
Name: Corned beef Filling Total Dough Weight:
Baking/Frying Temp.: Portion Size:

Vegetable oil - Tbsp 2
Garlic minced tbsp 1
Onion chopped tbsp 3
Potato diced cups ¾
Corned beef - cups 2
Water tap cups ¼
Sugar refined tbsp 1
Salt - tsp ½
Cornstarch - tbsp 2
Water for cornstarch - tbsp 1½
Mise en Place:
 Dissolve cornstarch in water. Set aside.
Method:
 In a hot wok over medium heat with vegetable oil, sauté garlic and onion until amber in color.
 Add in corned beef and mix. Immediately add potato and cook until tender
 Once potatoes are tender, add the remaining ingredients and continue cooking for 2 mins.
 Slowly add cornstarch mixture and continue cooking until filling has thickened.
Pictures and Notes:

Name: Pork Asado Filling Total Dough Weight:

Pork lean kilo ½
Cornstarch - cup ½
All purpose flour sifted tsp 1
Water tap cups 2/3
Vegetable oil - tbsp 2
Garlic minced tsp ¼
Onion chopped cup ¼
Soy sauce - cup ¼
Oyster sauce - tbsp 1
Hoisin sauce - tsp 1
Sugar - cup ¼
salt - tsp ¼
Black pepper - pinch -
Water tap tbsp 3
Sesame oil - tsp ¼
Mise en Place:
 In a casserole, place pork over boiling water for 15 mins.
 In a bowl, dissolve cornstarch and flour. Set aside.
Method:
 Cut the slightly cooked meat ½” x ½” x ½” size cubes.
 On a hot wok with oil, sauté garlic and onion until it starts to brown
 Add the cubed pork and cook until tender.
 Add all ingredients except sesame oil. Stir and simmer for 3 mins.
 Thicken with dissolved cornstarch and flour.
 Continue cooking until mixture turns translucent and thickens
 Add the sesame oil and stir. Remove from heat.
Pictures and Notes:

Name: Chicken Honey Filling Total Dough Weight:

Chicken breast Fresh kilo 1
Vegetable oil - tbsp 2
Garlic minced tbsp 1
Onion chopped cup ¼
Soy sauce - cup ¼
salt - pinch To taste
Black pepper - pinch To taste
Star anise - pcs 3
Honey - cup ¼
Cornstarch - tbsp 1
Chicken stock (for - cup ¼
dissolving)
Mise en Place:
 Cut chicken breast into ½” x ½” x ½” size
 Steam chicken breast for 15 mins. Set aside the drippings as chicken stock
 Dissolve cornstarch in chicken stock. Set aside
Method:
 In a saucepan with oil, sauté garlic and onion until amber in color.
 Add diced chicken and sauté for 1 min
 Add all remaining ingredients. Stir until incorporated. Simmer over medium heat.
 Once the chicken is cooked, add dissolved cornstarch and continue to cook until the sauce thickens.
 Once it thickened, set aside and cool prior to use.
Pictures and Notes:

Name: Ensaymada Total Dough Weight:

Yeast instant tsp 2
Water tap cup 2/3
All purpose flour sifted cup 3¾
Sugar - cup 1/3
Salt - tsp 2
Eggs fresh pcs 3
Evaporated milk - cup ¼
Butter soft cup 1/3
Topping per piece

Butter creamed - As needed
Cheddar cheese grated - As needed
Sugar - - As needed
Mise en Place:
Method:
 In a mixing bowl fitted with dough hook or flat beater, mix flour, sugar and salt for 1 min at low speed.
 Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 mins at low speed then mix at
medium speed for 4 mins.
 Add butter and continue mixing until gluten is slightly developed.
 Punch down the dough and divide it into 60 grams each
 Let the dough rest for 15 mins. Cover with plastic to prevent from drying.
 Roll out each piece thinly. Brush with butter
 Roll into a long rod and twirl into shape, locking ends to seal.
 Place each in a greased ensaymada mold.
 Let dough rise until it doubles in size. (approx,: 1hr 30mins at room temp)
 Bake for 17mins or until golden in color.
 Let the bread cool then remove it from molder
 Brush each top with creamed butter, sprinkle with sugar and cheese.
Pictures and Notes:
Name: Ensaymada Cluster with Salted Total Dough

Egg Weight:
Baking/Frying 325F Portion Size:
Temp.:

Yeast instant tsp 2
Water tap cup 2/3
Sugar - cup 1/3
Salt - tsp 2
Eggs fresh pcs 3
Butter soft cup 1/3
Topping per piece

Butter creamed - As needed
Cheddar cheese grated - As needed
Sugar - - As needed
Salted Egg sliced - As needed
Mise en Place:
Method:
 In a mixing bowl fitted with dough hook or flat beater, mix flour, sugar and salt for 1 min at low speed.
 Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 mins at low speed then mix at
 Add butter and continue mixing until gluten is slightly developed.
 Punch down the dough and divide it into 35 grams each. Round each piece.
 Let the dough rest for 15 mins. Cover with plastic to prevent from drying.
 Roll out each piece thinly. Brush with butter
 Roll into a long rod and twirl into shape, locking ends to seal.
 Arrange 9 pieces of dough in a greased 8” round baking pan.
 Let dough rise until it doubles in size. (approx,: 1hr 30mins at room temp)
 Bake for 17mins or until golden in color then immediately remove bread from pan and allow to cool on wire
rack.
 Brush top with creamed butter, sprinkle with sugar and cheese and arrange slices of egg on top.
Pictures and Notes:
developed.
Name: Sweet Bread Total Dough Weight:

Yeast instant tsp 2
Water tap cup 1
Salt - tsp 1
Sugar - cup ¼
Egg yolk fresh pcs 2
Butter soft cup 1/8
Margarine soft cup 1/8
Filling options:
Ube filling - cup 1/3
Mung bean filling - cup 1/3
Egg wash:
Egg white fresh cup ¼
Water tap tbsp 1
Mise en Place:
Method:
 In a mixing bowl fitted with dough hook or flat beater mix flour, sugar and salt at low speed for 1 min.
 Add dissolved yeast, remaining water, egg yolks and evaporated milk. Mix for 2 mins at low speed then mix at
 Add butter & margarine and continue mixing until gluten is slightly developed.
 Transfer dough in a greased bowl then cover with plastic. Let dough rest for 15 mins at room temperature.
 Divide dough 320 grams per piece.
 Roll out pieces into ¼” thick with a rolling pin and spread desired filling into the dough.
 Roll the dough into a log then divide into 4 equal parts.
 Arrange the pieces side by side with the cut-side up. Transfer into a greased pan.
 Let dough rise until it doubles in size. (approx.: 1 hr room temp)
 Bake for 25 mins or until golden in color. Once baked, brush with egg wash and allow bread to cool before
removing from pan.
Pictures and Notes:

Name: Cinnamon Roll Total Dough Weight:

Yeast instant tsp 2
Bread flour sifted cup 3
Salt - tsp 2
Sugar - cup ½
Water tap cup 1/8
Evaporated milk - Tbsp 1
Egg yolk fresh pc 1
Margarine melted cup 1/3
Filling:
Margarine soft cup 1/3
Brown sugar - cup ¾
Cinnamon powder - tbsp 3
Topping:
Crean cheese frosting - - As needed
Mise en Place:

Method:
 In a mixing bowl fitted with dough hook or flat beater mix flours, yeast, sugar and salt at low speed for 1 min.
 Add water, egg yolks and evaporated milk. Mix for 2 mins at low speed then mix at medium speed for 4 mins.
 Add margarine and continue mixing until gluten is slightly developed.
 Using a rolling pin, roll out the dough into a rectangle approx. 8” width x 12” length x 2” height.
 Spread cinnamon filling evenly into dough. Roll dough into a log about 17” long.
 Cut the dough into 19 pieces approx. ¾” thick. Then place in a greased baking pan.
 Let dough rise until it doubles in size. (approx.: 90 mins room temp)
 Bake for 25 mins and remove from pan immediately after baking.
 Spread desired amount of cream cheese frosting on top.
 Serve while hot.
Cinnamon Filling:
 In a mixing bowl with paddle attachment, mix margarine for 1 min at low speed.
Add brown sugar and cinnamon powder. Continue mixing for 1 minute at low speed or until incorporated.
Pictures and Notes:

Name: Doughnut Total Dough Weight:

Yeast instant tsp 3
Water tap cup ¾
Salt - tsp 1¼
Sugar - cup ¼
Egg fresh pc 1
Baking powder sifted Tsp 1½
Evaporated milk - cup ¾
Shortening - cup ¼
Vegetable oil For frying - Based on preference
Sugar For roll-in - As needed
Mise en Place:
Method:
 In a mixing bowl fitted with dough hook or flat beater mix flour, sugar, salt and baking powder at low speed
for 30 sec.
 Add dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 mins at low speed then mix at
 Add shortening and continue mixing until gluten is slightly developed.
 Punch down the dough. Using a rolling pin, roll out dough into ¾” thickness. Cut pieces with a doughnut cutter.
 Let dough rise on a floured baking pan until it doubles in size. (approx.: 45 mins room temp)
 Pre-heat oil into 300F then fry until golden in color. Let excess oil drip then roll in sugar while still warm.
Pictures and Notes:
Best served warm.

Name: Brownies Total Dough Weight:

Corn oil for pan brushing tbsp 1
All purpose flour - cup 1¼
Cocoa powder - cup ½
Salt - tsp 1
Baking soda - tsp ½
Sugar - cup 1½
Eggs Fresh pcs 3
Vanilla extract - tsp 1
Water Tap tbsp 2½
Glucose - tbsp 6
Butter melted tbsp 6
Corn oil - cup ¼
Topping:
Cashew nuts chopped - As needed
Glaze:
Light corn syrup - tbsp 2
Mise en Place:
 Grease 8” x 8” pan with oil then line with wax paper. Set aside.
 In a bowl, combine flour, cocoa, salt, baking soda and sugar. Sift 3 times then set aside.
Method:
 In a mixing bowl fitted with paddle attachment, combine eggs, vanilla and water then beat at low speed for 1
min. until incorporated.
 Add the flour mixture then mix at low speed for 1 min. scrape side down of the bowl.
 Add glucose and mix at medium speed for 2 mins. then low speed and add butter and oil. Mix until
incorporated.
 Divide batter into prepared pans then sprinkle the cashew nuts on top of the mixture.
 Bake for 22-25 mins or until toothpick inserted comes out clean.
 Remove brownies immediately from pan then brush each with light corn syrup. Place on a wire rack and cool
completely before slicing.
Pictures and Notes:

Name: Rocky Road Brownies Total Dough Weight:

Cocoa powder - cup ½
Salt - tsp 1
Sugar - cup 1½
Eggs Fresh pcs 3
Vanilla extract - tsp 1
Water Tap tbsp 2½
Glucose - tbsp 6
Butter melted tbsp 6
Corn oil - cup ¼
Topping:
Cashew nuts chopped - As needed
Mini marshmallows - - As needed
Chocolate chips - - As needed
Chocolate compound Melted (for filigree) - As needed
Mise en Place:
 In a bowl, combine flour, cocoa, salt, baking soda and sugar. Sift 3 times then set aside.
Method:
 In a mixing bowl fitted with paddle attachment, combine eggs, vanilla and water then beat at low speed for 1
min. until incorporated.
 Add the flour mixture then mix at low speed for 1 min. scrape side down of the bowl.
 Add glucose and mix at medium speed for 2 mins. then low speed and add butter and oil. Mix until
incorporated.
 Divide batter into prepared pans and bake for 22-25 mins or until toothpick inserted comes out clean.
 Remove brownies immediately from pan and place on a wire rack and cool completely.
 Sprinkle with toppings and allow to set before serving.
Pictures and Notes:

Name: Peanut butter blondies Total Dough Weight:

Baking powder - Tsp 1½
Salt - tsp ¼
Peanuts Chopped Cup ½
Butter melted cup ½
Brown sugar washed cup ½
Brown sugar dark Cup ½
Peanut Butter - Cup 1/3
Eggs Fresh Pcs 3
Vanilla - Tsp 1
Corn syrup Warm cup 1/3
Glaze:
Light corn syrup - Tbsp 2
Mise en Place:
 Grease 2 8” x 8” pan with oil then line with wax paper. Set aside.
 In a bowl, combine flour, baking powder and salt. Sift 3 times then set aside.
Method:
 In a mixing bowl fitted with paddle attachment, combine melted butter, sugars and peanut butter. Beat at
low speed for 1 min. until incorporated.
 Switch to medium speed and mix for 1 min. add the eggs and beat at low speed for 30 secs. Add vanilla then
switch to medium speed for 30 secs.
 Add the flour mixture and half of peanuts then mix at low speed for 1 min. scrape side down of the bowl.
 Add corn syrup and mix at low speed until well incorporated.
 Divide batter into prepared pans then sprinkle the remaining nuts on top of the mixture.
 Remove brownies immediately from pan then brush each with light corn syrup. Place on a wire rack and cool
completely before slicing.
Pictures and Notes:

Name: Butterscotch Bars Total Dough Weight:

All purpose flour - cup 1¾
Baking powder - Tsp ½
Salt - tsp ½
Butter Melted cup 1
Brown sugar Washed Cup 2/3
Brown sugar Dark Cup 2/3
Eggs Fresh Pcs 3
Vanilla - Tbsp 1
Cashew nuts Chopped Cup ¾
Corn syrup - cup ¾
Topping:
Chocolate chips - Cup 1/3
Mise en Place:
 In a bowl, combine flour, baking soda, baking powder and salt. Sift 3 times then set aside.
Method:
 In a mixing bowl fitted with paddle attachment, combine butter and sugars then beat at low speed for 1 min.
until incorporated.
 Switch to medium speed for 1 min. add the eggs and beat at low speed for 30 secs. Add vanilla then switch to
medium speed for 30 secs.
 Add the flour mixture and half of cashew nuts then mix at low speed for 1 min. scrape side down of the bowl.
 Add warm corn syrup and mix at low speed until well incorporated.
 Divide batter into prepared pans then sprinkle the remaining cashew nuts on top of the mixture. Add
chocolate chips if desired.
 Let butterscotch stand for 10 mins before removing from pan then transfer to a wire rack and cool completely.
Pictures and Notes:

Name: Classic Puto Total Dough Weight:

Cake flour sifted cup 1¾
Sugar - cup 1
Baking powder - tbsp 2
Salt - tsp ¼
Water tap cup 1½
Egg whites fresh Pcs 2
Fresh milk - cup ¼
Mise en Place:
 Half-fill bottom layer of steamer with water and set over high fire. Keep covered.
 Lightly brush puto molder with vegetable oil
Method:
 Combine dry ingredients and sift 3 times. Set aside
 In a mixing bowl fitted with wire whisk attachment, pour water, egg whites and fresh milk. Mix at low speed
until incorporated. (approx.: 5 mins)
 Add the dry ingredients and blend until mixture is smooth.
 Strain batter into another bowl to ensure that there are no lumps.
 Fill ¾ of the puto molders with batter
 Once water is rolling boiling, remove the cover and arrange puto molders in the steamer. Place a cheesecloth
over the steamer before putting back the lid.
 Steam the puto 17-18mins
 Once puto is cooked, remove from steamer and allow them to cool for at least 30secs before removing from
molders.
Pictures and Notes:

Name: Puto Pandan Total Dough Weight:

Cake flour sifted cup 1½
Sugar - cup 1
Baking powder - tbsp 2¼
Salt - tsp ¼
Water tap cup 1
Fresh milk - cup ¼
Pandan extract - cup ½
Pandan Extract:
Pandan leaves fresh pcs 7
Water tap cup 1¼
Mise en Place:
 Slice the leaves and place it in the blender together with the water and grind. Strain extract and set aside.
Method:
 In a mixing bowl fitted with wire whisk attachment, pour water, egg whites, fresh milk and pandan extract.
Mix at low speed until incorporated. (approx.: 5 mins)
molders.
Pictures and Notes:

Name: Puto ube Total Dough Weight:

Cake flour sifted cup 1¾
Sugar - cup 1
Baking powder - tbsp 2
Salt - tsp ¼
Water tap cup 1½
Fresh milk - cup ¼
Ube flavor - - As needed
Violet color - - As needed
Grated ube Fresh cup ½
Mise en Place:
Method:
 In a blender or processor, combine the grated ube and half of water to grind. Set aside.
 In a mixing bowl fitted with wire whisk attachment, pour remaining water, egg whites, fresh milk, ube flavor
and color. Mix at low speed until incorporated. (approx.: 5 mins)
molders.
Pictures and Notes:

Name: Kutsinta Total Dough Weight:

Cassava starch - cup ¼
All purpose flour Sifted cup ¾
Brown sugar - Cup ¼
Sugar - Cup ½
Salt - Tsp ¼
Baking soda Sifted Tsp ¼
Water Tap cup 1 1/3
Mise en Place:
Method:
 Combine dry ingredients and manually whisk to incorporate
 Add the water and whisk together until dry ingredients are completely dissolved and a smooth consistency
attained.
 Strain the mixture in another bowl to remove lumps
 Arrange the molders in the steamer and fill ¾ of the molder with batter. Occasionally stir batter while pouring
to prevent setting of ingredients
 Once water is rolling boiling, remove the cover and arrange the molders. Place a cheesecloth over the steamer
before putting back the lid.
 Steam for 20-30mins
 Once cooked, remove from steamer and allow to cool
 Remove from molders and allow to cool completely.
Pictures and Notes:

Name: Mamon Total Dough Weight:

Pan brush:
Butter Soft cup ½
Egg yolk side:

Butter Soft cup ¼
Cake flour unsifted cup 1
Baking powder - tsp ½
Sugar - cup 1/3
Water tap cup ¼
Egg white side:

Egg whites Fresh pcs 6
Cream of tartar - tsp ¼
Sugar - cup ½
Optional toppings:
Butter Creamed
Cheddar cheese - - As needed
Sugar - - As needed
Mise en Place:
 Brush mammon molders with butter. Set aside
 Melt butter in a saucepan over low heat. Set aside to cool.
 Combine flour, baking powder and sugar. Sift 3 times. Set aside.
Method:
 Pour egg yolks, water and melted butter in a bowl with paddle attachment. Mix at low speed for 1 min.
 Gradually add dry ingredients. Scrape side down of the bowl. Set aside.
 Combine egg whites and cream of tartar in another bowl with wire whisk attachment. Beat on high speed and
gradually add sugar.
 Continue mixing until medium peaks. Reset mixer to low speed and run for a few secs.
 Fold in egg yolk mixture into meringue. Once batter is evenly mixed, divide batter on the prepared molders.
 Bake for 15-18mins
 Once baked, remove from molders and immediately set on wire rack. Brush with butter then sprinkle with
cheese and sugar.
Pictures and Notes:

Name: Taisan Total Dough Weight:

Cake flour sifted cup 1 + 4tbsp
Baking powder sifted tsp 1
Salt - tsp ½
Vanilla extract - tsp ½
Sugar - cup ¼
Water tap tbsp 1½
Butter melted tbsp ½
Corn oil - cup ¼
Egg whites fresh pcs 6

Sugar - cup ½
Mise en Place:
 Grease loaf pan with butter and line with wax paper.
 Sift all dry ingredients. Set aside.
Method:
 Combine all liquid ingredients in a bowl with paddle attachment. Mix at low speed until incorporated.
 Add dry ingredients and continue mixing for 2 mins until batter is smooth. Set aside.
 Beat egg whites, cream of tartar and sugar using a wire whisk and mix for 1 min at low speed.
 Increase to medium speed for 4-5mins or until at medium peaks.
 Fold egg yolk mixture to whipped egg whites at low speed for 8-10 secs.
 Increase to medium speed for 2 secs.
 Pour into prepared pans and bake for 18-20 mins
 Let it stand for 5-10 mins before inverting to wire rack to cool.
Pictures and Notes:

Name: Cassava cake Total Dough Weight:

Cassava grated cup 1½
Water tap cup 1½
Coconut milk 1st extract cup ½
Condensed milk - can 1
Sugar - cup ½
Macapuno strings - cup ¼
Egg fresh pc 1
Vanilla flavor - tsp 2
Cheddar cheese grated cup ½
Margarine - tbsp 2
Toppings:
Evaporated milk - tbsp 2
Egg fresh tbsp 2
Macapuno strings - cup ¼
Mise en Place:
 Prepare aluminum pie plates with banana leaf at the bottom.
 Place cassava into a cheesecloth then slightly squeeze out some of the juice. Discard juice.
 In a blender, combine cassava, half of water, coconut milk, condensed milk and sugar then grind. Set aside.
Method:
 In a non-stick skillet, combine cassava mixture, macapuno strings, egg, vanilla, half of water and half of cheese.
Place over medium fire and with continuous stirring, cook the mixture until cassava is translucent.
 Once cassava is translucent, reduce to low fire. Add margarine and the remaining cheese. Continue cooking
until thick.
 Turn off fire and equally distribute the cooked cassava onto the prepared pie plates. Set aside.
 In a bowl, combine evaporated milk and egg. Mix well then add the macapuno strings.
 Top the cassava with macapuno mixture. Bake for 35-40 mins or until top is golden brown.
 Once baked, remove from oven and allow to cool.
Pictures and Notes:

Name: Maja Mais Total Dough Weight:

Cornstarch - cup ½
Glutinous rice flour - cup ¼
Salt - tsp ¼
Water tap cup 1½
Coconut milk 1st extract cup 1¼
Coconut milk 2nd extract cup 1¼
Condensed milk - cup ¼
Sugar - cup 1
Cream corn style - can 1
Yellow food color - - As needed
Butter - cup 1/8
Mise en Place:
 Line 1pc round baking pan with wilted banana leaf at the bottom. Set aside.
 Combine cornstarch, rice flour, salt and water in a bowl and whisk thoroughly until well incorporated. Set
aside.
Method:
 In a wok, pour coconut milk, condensed milk and sugar over medium fire. With continuous stirring, cook the
mixture until it boils and starts to thicken.
 Once mixture boils, reduce to low heat then add corn. Continue cooking then add cornstarch and flour
mixture. Mix until well incorporated.
 Continue stirring until mixture thickens.
 Add butter and continue stirring until well incorporated.
 Pour cooked mixture onto pan and allow to cool and fully set.
 Once cooled, invert maja and remove banana leaf.
 Garnish with latik if desired.
Pictures and Notes:

Name: Mocha Chiffon Cake Total Dough Weight:

Cake flour sifted cup 1
Sugar - cup ¼ + 2tbsp
Salt - tsp 1
Cocoa powder sifted tsp 1
Coffee powder - tbsp 2
Baking powder sifted tsp 1
Corn oil - cup ¼ + 2tbsp
Evaporated milk - cup 1/3
Water tap cup 1/8 + 1tbsp
Egg whites fresh pcs 4
Sugar - cup ½
Mise en Place:
 Sift all dry ingredients and set aside.
Method:
 Combine all liquid ingredients in a mixing bowl with paddle attachment. Mix at low speed until all ingredients
are blended.
 Add dry ingredients at low speed. Mix for 2 mins until batter is smooth. Scrape side down of the bowl. Set aside.
 Beat egg whites, cream of tartar and sugar using wire whisk and mix for 1 min at low speed.
 Increase speed to medium for 4-5mins or until medium peaks.
 Fold egg yolk mixture to egg whites
 Pour batter into prepared pans and bake for 20-22mins
Pictures and Notes:

Name: Mocha Buttercream Total Dough Weight:

Coffee powder - tsp 1
Evaporated milk - cup 1/8
Margarine Soft cup ½
Butter soft cup ½
Confectioner’s sugar sifted cup 1½
Mise en Place:
 Dissolve coffee in evaporated milk and set aside.
Method:
 Cream butter and margarine in a bowl fitted with paddle attachment. Scrape side down of the bowl.
 Gradually add sugar and continue mixing until sugar dissolves and the mixture is smooth. Scrape side down of
the bowl.
 Gradually add coffee mixture. Beat at low speed until fully blended.
Pictures and Notes:

Goldilocks

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Goldilocks

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Name: Dinner Rolls Total Dough Weight:

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Filling per piece:

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Topping per piece

Name: Ensaymada Cluster with Salted Total Dough

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Topping per piece

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Best served warm.

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Ingredients Specifications Units Quantity

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Ingredients Specifications Units Quantity

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Egg yolk side:

Egg white side:

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Egg whites fresh pcs 6

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