Republic of the Philippines

CARLOS HILADO MEMORIAL STATE COLLEGE

Institute of Information Technology
Alijis Campus, Bacolod City

COMPILATION OF RECIPES

AS

PARTIAL FULFILLMENT OF THE SUBJECT

FOOD TRADES TECHNOLOGY

“Commercial Baking,
Food Preservation and Processing”

Dexie N. Labaro
Bachelor of Science in Industrial Technology
Major in Food Trades Technology
BSIT II- E

Mr. Mark Anthony B. Togores

Food Trades Technology Instructor

November 2019
 Table of Contents

I. COOKIES
 Chocolate Chips Cookies 1
 Chocolate Cookies 2
 Sugar Cookies 3
 Crunchy Nut Cookies 4
 Peanut Butter Cookies 5
 Crinkles I 6
 Cornstarch Cookies 7
 Crinkles II 8
 Oatmeal Cookies 9
 Macaroons I 10
 Macaroons II 11

II. BAR COOKIES

 Butterscotch I 12
 Butterscotch II 13
 Brownies 14

III. PIES
 Single Crust Pie 15
 Double Crust Pie 16
 Buko Pie 17
 Egg Pie 18
 Chicken Pie 19
 Pineapple Pie 20
 Chicken Salad Turn Over 21
 Tuna Pie 22
 Custard Snow Pie 23
 Meringue 24
 Mango Pie 25
 Mango Cream Pie 26
 Pineapple Tart 27
 Caramel tart 28

IV. BREAD AND PIZZA

 Ensaymada Monggo Bread 29
 Pizza (Ham and Cheese) 30
 Bread Roll 31
 Spanish Roll 32
 Banana Bread 33
 Doughnut 34
  Siopao Chicken Adobo 35
 Siopao Ham and Cheese 36

V. CAKES
 Loaf Bread 37
 Butter Cake 38
 Banana Cake 39
 Carrot Chiffon Cake 40
 Crema De Fruta 41
 Pandan Chiffon Cake 42
 Mocha Chiffon Cake 43
 Swiss Butter Cream 44
 Foaming 45
 Chocolate Chiffon Cake 46
 Chocolate Cupcake 47
 Vanilla Chiffon Cake 48
 Orange Chiffon Cake 49
→ Baking is a method of cooking food that used prolonged dry
heat, normally in an oven, but also in hot ashes, or on hot stones.
 COOKIES

→A cookie is a baked or cooked food that is small, flat and sweet.

It usually contains flour, sugar, and some type of oil or fat.
 1

CHOCOLATE CHIPS COOKIES

Yield: 70 pieces
Preparation Time: 1 hour
Baking Time: 20 minutes
Ingredients:
1 cup softened butter
¾ cup white sugar
¾ cup brown sugar
2 pcs. Eggs
1 tsp. water
2 ½ cups APF
1 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
¾ cup nuts

Procedure:
1. Cream the butter until light and fluffy, gradually add sugar.
2. Slowly beat in eggs, water and vanilla,
3. Sift together the flour, baking soda and salt.
4. Add the flour mixture all at once and blend until combined.
5. Add/blend chocolate chips and nuts.
6. Drop by tbsp. full unto greased sheet pan.
7. Bake at 190 degrees (375 degrees F) for 8-12 minutes until edges are
lightly colored.
 2

CHOCOLATE COOKIES

Yield: 70 pieces
Preparation Time: 1 hour
Baking Time: 20 minutes
Ingredients:
1 cup butter/ margarine
1 cup brown sugar
2 pcs whole eggs
1 tsp. salt
6 tbsp. cocoa powder
1 tsp. vanilla
3 ½ cups APF
½ tsp. baking soda

Procedure:
1. Cream the butter until light and fluffy.
2. Gradually add sugar, continue creaming.
3. Add eggs and gradually add all dry ingredients.
4. Continue mixing until well blended.
5. Form into a desired shape
6. Bake until done
 3

SUGAR COOKIES

Yield: 115 pieces

Preparation Time: 30 minutes
Baking Time: 15 minute
Ingredients:
2/3 cups butter/margarine
1 ½ cup sugar
2 pcs eggs
1 tsp. vanilla
3 cups APF
2 tsp. baking powder

Procedure:
1. Cream the butter until light and fluffy
2. Gradually add sugar and add eggs one at the time.
3. Continue creaming until light and fluffy.
4. Sift all dry ingredients and mix together and add gradually.
5. Continue mixing until well blended.
6. Form into desired shape.
7. Bake until done.
 4

CRUNCHY NUT COOKIES

Yield: 70 pieces
Preparation Time: 50 minutes
Baking Time: 5-7 minutes

Ingredient and Procedure:

1. Cream until light and fluffy ½ margarine and butter.
2. Combined and add gradually ½ cup refined sugar. ( 1 cup brown sugar )
3. Add and continue creaming 2 pcs eggs. ( 1 tsp. vanilla)
4. Sift and add gradually 3 cups APF and 1 tsp. baking powder.
5. Lastly add ¾ cup peanut.
6. Form into desired shape.
7. Bake until done,
 5

PEANUT BUTTER COOKIES

Yield: 70 pieces
Preparation Time: 1 hour
Baking Time: 20 minutes

Ingredients:
½ c peanut butter
½ c butter
½ c white sugar
½ c brown sugar
1 piece egg
1 tsp. Baking soda
Dash of salt
1 ½ c flour

Procedure:
1. Measure all dry ingredients and mix together.
2. Measure all liquid ingredients.
3. Cream all butter until light and fluffy.
4. Add the peanut butter and eggs.
5. Gradually add all dry ingredients.
6. Make balls and press down with fork.
7. Bake in a moderate oven (325 degrees) with cookies are lightly brown.
 6

CRINKLES I

Yield: 70 pieces
Preparation Time: 1 hour
Baking Time: 30 minutes
Ingredients:
3 cups APF
1 ¼ cup cocoa powder
1 ½ tsp. baking powder
2 cups brown sugar
2 tsp. vanilla
¾ cup oil
4 pcs eggs
Confectioner sugar

Procedure:
1. Preheat oven at 350 degree.
2. Sift APF, cocoa powder and salt and brown sugar. Mix until well blended.
3. Combine all liquid ingredients (vanilla, oil, eggs). Pour into flour mixture.
Mix well.
4. Form into a balls at about 1 tablespoon or ½ tablespoon. Dredge into
confectioner and drop in greased pan. Bake for 3-6 minutes.

Note: Top should be the most.

 7

CORNSTARCH COOKIES

Yield: 70 pieces
Preparation Time: 1 hour
Baking Time: 5-7 minutes
Ingredients:
1 cup butter
1 cup white sugar
3 pcs eggs
1 tsp. vanilla
4 cups cornstarch
1 tsp. baking soda

Procedure:
1. Cream the butter until light and fluffy.
2. Add gradually the sugar.
3. Continue creaming and add one at a time.
4. Sift and add gradually all dry ingredients
5. Continue mixing until well blended
6. Pass through a cookies press or plastic bag.
7. Bake until done.
 8

CRINKLES II

Yield: 70 pieces
Preparation Time: 40 minutes
Baking Time: 5-6 minutes
Ingredients:
200 grams cocoa powder
½ tsp. baking powder
300 grams APF
½ tsp. baking soda
500 grams brown sugar
½ cup butter (melted)
4 pcs eggs
50 grams glucose syrup
1 tsp. vanilla
¼ cup nuts
Confectioner sugar

Procedure:
1. Pre-heat oven 150 degree.
2. Sift cocoa, baking powder, baking soda, APF, brown sugar set aside.
3. Combine liquid ingredients (melted butter, eggs, glucose and vanilla).
 9

OATMEAL COOKIES

Yield: 70 pieces
Preparation Time: 1 hour
Baking Time: 5-7 minutes
Ingredients:
¾ cup butter
1cup brown sugar
1 piece egg
1 tsp. vanilla
½ tsp. Salt
1 cup APF
½ tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
3 cup oat (whole oats)

Procedure:
1. Cream the butter.
2. Sift all dry ingredients (APF, BS, BP, cinnamon, salt) and set aside.
3. Gradually add the sugar.
4. Continue creaming and add egg.
5. Gradually add the ingredients.
6. Mix all and add the remaining ingredients.
7. Form into desired shape. Bake until done.
 10

MACAROONS I

Yield: 125 pieces

Preparation Time: 1 hour
Baking Time: 7-10 minutes
Ingredients:
200 g desiccated coconut
½ bar butter
1 big can condensed milk
1 cup white sugar
4 pieces egg
1 tsp. Vanilla
1 tsp. baking soda

Procedure:
1. Cream the butter until light and fluffy.
2. Combine all ingredients.
3. Mix well until blended.
4. Pour mixture to a macaroon molder lined with paper cups and bake until
done or golden brown.
 11

MACAROONS II

Yield: 125 pieces

Preparation Time: 1 hour
Baking Time: 5-7 minutes
Ingredients:
1 cup condensed milk
3 pieces eggs
¼ butter
¾ cup sugar (white)
2 cups or 200 grams desiccated coconut
1 tbsp. vanilla
2 tbsp. baking powder

Procedure:
1. Preheat oven 350 degrees
2. Mix together all ingredients until well blended.
3. Put mixture into paper macaroons cups on a muffin cups.
4. Fill up only ½ of the paper.
5. Bake to avoid flow of the mixture during baking.
6. Bake for 15-20 minutes.
 BAR COOKIEs

→A sweetened baked good that is made from a dough, is

typically denser than cake, and is cut into a rectangular or
square shape.
 12

BUTTERSCOTCH I

Yield: 40 slices (small size)

Preparation Time: 1 hour
Baking Time: 15 minutes
Ingredients:
1 cup butter/margarine
3 cups brown sugar/mascuvado
4 pieces eggs
3 cups APF
¼ cup chopped nuts

Procedure:
1. Cream until light and fluffy.
2. Add gradually.
3. Add and continue mixing creaming.
4. Add gradually.
5. Pour into well-greased pan.
6. Sprinkle evenly on top.
7. Bake until done.
8. Remove from rice and slice into bars.
9. Wrap with cellophane.
 13

BUTTERSCOTCH II

Yield: 40 slices
Preparation Time: 1 hour
Baking Time: 15 minutes
Ingredients:
4 cups APF 1 ¼ cups butter
4 pcs whole eggs 2 tbsp. Rum or scotch
3 ½ cups brown sugar/mascuvado ½ tsp. cream of tartar
4 tbsp. Glucose ½ cup water
½ cups nuts ½ cup raisins
4 tbsp. AP cream 4 tbsp. condensed milk
4 tbsp. baking powder

Procedure:
1. Measure and sift flour BP, cream of tartar, and set aside.
2. Cream butter caramelize the brown sugar with ½ cup
3. Add caramelize sugar to butter and continue creaming until fluffy.
4. Add eggs, condensed milk, glucose, rum and gradually, add dry ingredient
until well blended.
5. Pour the mixture on a line greased pan and put nuts.
6. Bake until done.
 14

BROWNIES

Yield: 20 slices
Preparation Time: 1 hour
Baking Time: 30 minutes
Ingredients:
1 ½ cups butter/margarine
2 cups brown sugar
5 pieces eggs
2 ½ cups APF
¾ cup chopped (cashew nuts)
2 tsp. vanilla
½ tsp. baking soda
¾ cup cocoa powder

Procedure:
1. Cream the butter until light and fluffy.
2. Add gradually brown sugar.
3. Add and continue creaming.
4. Add gradually all ingredients.
5. Pour into greased pan.
6. Sprinkle on top chopped nut.
7. Bake until done.
8. Remove from fire and slice into bars.
9. Wrap with cellophane.
 Pies

→ A dish composed of fruit, meat, cheese, or other

ingredients baked over, under, or surrounded by a crust of
pastry or other dough.

Pastries

→ A sweet baked food made of dough, especially the

shortened paste used for pie crust and the like. Any item of
food of which such dough forms an essential part, as a pie,
tart or napoleon.
 15

SINGLE PIE CRUST

Yield:
Preparation Time: 45 minutes
Baking Time: 15 minutes
Ingredients:
1 c APF
½ tsp. Salt
1/3 c lard or shortening
2-3 T water (cold)

Procedure:
1. Sift flour with salt into a mixing bowl. Add the shortening.
2. Blend w/ pastry blender or cut in flour w/ knives until the mixture
resembles coarse cornmeal.
3. Sprinkle cold water over the flour mixture. Toss with a fork.
4. Press dough together. Place on a slightly floured board.
5. Rolled dough from center to edges maintaining a circle.
6. Cut the dough 2.54 cm larger than the pie pan.
7. Roll dough over by the rolling pin, then unroll over the pie pan. Fit snugly
on the pan.
8. Crimp all over with the tines of a fork. Bake.
 16

DOUBLE PIE CRUST

Yield:
Preparation Time: 45 minutes
Baking Time: 15 minutes
Ingredients:
2 cups APF
1 tsp. Salt
2/3 c lard or shortening
4-5 T water (cold)

Procedure:
1. Prepare the crust ff. The procedure for single pie crust.
2. Divide the dough into two and roll out the lower crust.
3. Fit snugly on pie pan, quick liberally and set aside.
4. Prepare the filling and pour over the lower crust.
5. Roll out the other half of the pastry dough and roll on top of the filling.
6. Cut off the lower crust at pie pan edge. Cut the edge of the top crust about
½ cm wider than the bottom crust.
7. Tuck the edge of the top crust under the edge of bottom crust.
8. Flute the edges with the tines of a fork or the tip of a teaspoon.
9. Make gashes on top of the pie crust to allow steam to escape.
 17

BUKO PIE

Yield: 10 slices
Preparation Time: 1 hour
Baking Time: 20 minutes
Ingredients:
2 cups silvered young coconut Meat (2-3 pieces)
¾ cups sugar
½ cups flour cornstarch
½ cups Evap. Milk
Flavoring if desired (1tsp.)

Double Pie Crust

Procedure:
Pour directly the uncooked mixture into the pastry-lined pan, top with the
second crust, brush with egg wash, baked at 400̊ F for 15 minutes then a further 45
minutes at 325̊ F.
 18

EGG PIE

Yield: 8 slices
Preparation Time: 1 hour
Baking Time: 45 minutes
Ingredients:
4 pieces egg
1 can evap. Milk (big)
¾ c sugar
¼ tsp. Vanilla
¼ tsp. Salt

Single Pie Crust

Procedure:
1. In a large mixing bowl, combine the 4 raw eggs and the separated egg yolk
then whisk.
2. Gradually add the granulated sugar while whisking.
3. Put-in the vanilla extract then whisk until every ingredient is properly
distributed.
4. Pour-in the scalded milk then mix thoroughly.
5. Beat the separated egg white using an electric mixer until it forms soft
peaks.
6. Fold the processed egg white in the milk-eggs-sugar mixture.
7. Preheat oven to 350 degrees Fahrenheit.
8. Pour the filling mixture on the refrigerated pie crust.
9. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325
degrees Fahrenheit and continue baking for 30 to 40 minutes.
10. Remove the egg pie from the oven and let cool.
11. Serve for dessert. Share and enjoy
 19

CHICKEN PIE

Yield: 15 pieces
Preparation Time: 1 hour & 30 minutes
Baking Time: 30 minutes
Ingredients:
Filling: ½ kg Chicken boneless 1 pack raisins/1 ½ cup
2 pcs green bell pepper 1 pack chicken broth
2 pcs red bell pepper ½ bar butter
1 cloves garlic 1 cup cornstarch
1 medium onion Crust:
1 pack cream of mushroom 2 cups APF
¼ kilo potato 1 tsp. salt
¼ kilo carrots 2/3 cup lard shortening
1 bar cheese 4-5 T water cold

Procedure:
Prepare double crust pies.
Filling:
Saute garlic, onion, butter, red bell pepper, and green bell pepper. And the
chicken meat and seasoning simmer until chicken done. Add potato, carrot, raisins.
Look for few minutes. Until the vegetables is done. Dissolve the cream of mushroom
in 1 cup of water. Then add in a mixture. Add the cornstarch to thicken. Continue
until mixing. Let it cool roll the pastry to 1/8 inch. Thicken cut into in inches circle.
Moisten the edges for pastry bowl. For over seal edges with fork. Brush with egg
wash. Placed in a greased baking sheet. Bake at 425 degree for 15-20 minutes. Until
golden brown.
 20

PINEAPPLE PIE II

Yield: 9 slices
Preparation Time: 45 minutes
Baking Time: 20 minutes
Ingredients:
2 ½ c crushed pineapple
1 ½ c bread crumbs
1 c sugar
¼ c cornstarch
1 tsp. Salt
1 can evaporated milk

Procedure:
1. Substitute 1 cup packed brown sugar for 1 cup of the white sugar if
preferred.
2. Drain pineapple very well, reserving juice for other uses.
3. Cream butter and sugar together until light and fluffy.
4. Add eggs and use a wire whisk to combine thoroughly.
5. Add vanilla extract and drained pineapple; blend.
6. Pour into unbaked 9-inch pie shell and bake in preheated 350-degree oven for
about 45 minutes.
7. Let cool for a few minutes before cutting, or serve cold.
 21

CHICKEN SALAD TURN OVER

Yield: 20 pieces
Preparation Time: 1 hour
Baking Time: 30 minutes
Ingredients:
Filling:
1 c diced cooked chicken
½ finely shredded, cabbage
1 hard-cooked egg, diced
½ c diced cooked potatoes
½ c sweet peas
½ c raisins
Salt, pepper to taste
Kraft mayonnaise

Procedure:
1. In a small bowl, combine the first eight ingredients; set aside. Roll pastry to
1/8-in. thickness.
2. Cut into 5-in. circles. Spoon about 1/4 cup filling in the center of each
circle. Moisten edges of pastry with water.
3. Fold over and seal edges with a fork.
4. Place on a greased baking sheet. Cut 1/2-in. vents in tops. Brush with egg.
5. Bake at 425° for 15-20 minutes or until golden brown
 22

TUNA PIE

Yield: 10 pieces
Preparation Time: 1 hour
Baking Time: 30 minutes
Ingredients:
2 tbsp. cooking oil
1 pc onion
2 tbsp. garlic
3 can tuna flakes in oil
1 small pouch caldereta sauce
1/3 cup cooked green peas
1 cup potatoes, raisins
1/8 cup grated cheese
2 cups APF
1 tsp. salt
2/3 cup lard
4-5 tbsp. water
1 pc egg

Procedure:
1. Saute garlic and onion for 2 minutes. In cooking add tuna flakes cook for
another 2 minutes.
2. Add dissolved caldereta mix and potatoes simmer until sauce thickens.
3. Add the raisins, green peas and grated cheese simmer for 2 minutes.
 23

CUSTARD SNOW PIE

Yield: 10 pieces
Preparation Time: 1 hour
Baking Time: 30 minutes

Make for 1 crust pie. Prick all over the fork and bake at 450 degree F at 45 minutes
until brown. Prepare crust.

Custard:
¼ cup APF
½ tsp. salt
¾ cup sugar
1 whole egg
3 egg yolks
1 ½ cup milk
1 tsp. vanilla

Procedure:
Sift salt and sugar together. Break in egg and egg yolk, blend. Stir in milk, beat
until smooth. Cook over double boiler until thick. Add vanilla. Cool meringue. Swirl
pull up points for decoration top. Bake at 400 degree F to 8-10 minutes. Cool
gradually before slicing.
 24

MERINGUE

Yield:
Preparation Time:
Baking Time:
Ingredients:
3 egg whites
¼ tsp. cream of tartar
½ cup sugar
½ tsp. flavoring (if desired)

Procedure:
1. Beat egg whites with cream of tartar until firmly.
2. Gradually beat in sugar, a little at a time.
3. Continue beating until sift and glossy.
 25

MANGO PIE

Yield:
Preparation Time:
Baking Time:
Ingredients:
1 ½ c Milk
1 ¼ s Sugar
1 ¼ c All-purpose Flour
3 pcs Egg Yolks
3 pcs Egg Whites
6 tbsp White Sugar
1 tsp Vanilla
2 firm ripe Mangoes into strips
2 tbsp Butter

Procedure:
1. Prepare the pastry dough for single pie crust. Bake as directed.
2. Scaled milk into double broiler. Combine sugar flour into scalding milk,
stirring constantly to prevent scorching.
3. Cook until the mixture thickness, remove mixture from the fire. Pour half
of the mixture into the slightly beaten egg yolk and blend quickly.
4. Continue cooking and stirring add vanilla. Beat egg white and add tsbp
sugar.
5. Arrange the sliced mango in the baked pie.
6. Pour in the baked cream filling.
 26

MANGO CREAM PIE

Yield: 10 pieces
Preparation time: 1 hour
Baking time: 30 minutes
Ingredients:
1 ½ cups milk
1 ½ cups sugar
¼ cup flour
3 egg yolks, slightly beaten
1 tsp. vanilla
3 egg whites
2 firm, sliced into strips
2 tsp. butter

Procedure:
1. Prepare the pastry dough for a single crust pie. Bake as directed.
2. Scald milk in a double boiler.
3. Combine sugar and flour into scalding milk, stirring constantly to prevent
scorching.
4. Cook until the mixture thickens. Remove mixture from the fire.
5. Pour half of the mixture into the slightly beaten egg yolks and blend
quickly. Gradually add to the remaining mixture in the double boiler.
6. Continue, cooking, stirring constantly until mixture coats the spoon.
7. Stir in butter and vanilla.
8. Beat egg whites, until light and fluffy.
9. Add 6 tbsp. sugar gradually beating until becomes very sift and finely
textured.
10. Arrange the sliced mangoes in the bake pie.
11. Pour in the cold cream filling.
12. Top the pie with meringue, spread evenly to the edge of the filling. Stir the
meringue into the pie plate with the back of the spoon
13. Bake at 425 degree F or 220 degree C just long enough to brown peaks of
meringue.
14. Cool slowly at room temperature before serving.
 27

PINEAPPLE TART

Yield: 30 pieces
Preparation time: 1 hour
Baking time: 30 minutes
Ingredients:
3 cups APF
2/3 cup margarine
2 cups pineapple
1 ½ cups white sugar
3 pcs egg whites
6 tbsp. white sugar
¼ cup white sugar

Procedure:
1. In a sauce pan over medium heat. Combine pineapple and add sugar bring
to boil. Reduce heat and simmer, stirring frequently until thicken.
2. Beat egg whites until light and fluffy. Add sugar gradually until meringue
becomes stiffed textured.
3. Sift first 2 ingredients into a bowl. Cut in shortening until pea sized.
Sprinkle water and gather to form a dough. Chill then roll about 1/8 thick. Cut
with boat tart cutters and fit into tart pan.
4. Set aside. Filled the tart with about 1 tbsp. of filling. Bake at 350 degree F
for 10 minutes. Or until brown.
 28

CARAMEL TART

Yield: 30 pieces
Preparation time: 1 hour
Baking time: 30 minutes
Ingredients:
4 pcs eggs
4 tsp. Evaporated milk
1 ¼ cup brown sugar
½ cup peanut
6 tbsp. white sugar
2/3 cup butter
2/3 cup lard
2 cups APF

Procedure:
1. Beat egg yolks. Add the ¼ cup brown sugar and mix until the mixture is
fluffy.
2. Add the 2/3 cup melted butter.
3. Add the ½ cup chopped nuts.
4. Add mix well until the mixture is already sticky.
5. Fill the pre heated dough. Topped it with meringue.
6. Bake for 10-15 minutes. Or until the product is done.
 BREAD

→ A baked food made of flour, water, and yeast or another

leavening agents, mix together and baked.

PIZZA
→ A dish of Italian origin consisting of a flat, round base of
dough baked with a topping of tomato sauce and cheese,
typically with added meat and vegetables.
 29

ENSAYMADA MONGGO BREAD

Yield: 10 pieces
Preparation time: 45 minutes
Baking time: 15 minutes
Ingredients:
1 ½ cup/ 187.5 g APF 4 tbsp. lard
7 tbsp. /87.5 g refined sugar 1 tsp. salt
¼ kg/250 g brown sugar ½ can or small can condensed milk
¼ kg/250 g mongo beans 1 pack cheese
1 tbsp. yeast 1 ½ cups/18.5 g bread flour
1 cup/200 g Evaporated milk 2 pcs eggs
½ tbsp. baking powder 2 tbsp. margarine

Procedure:
Bread dough:
1. Measure the liquid and dry ingredients.
2. Combine milk and sugar.
3. Mix all dry ingredients.
4. Add shortening into the dry ingredients by mixing with the use of cut
method.
5. Add the eggs into the flour mixture.
6. Pour the milk while mixing to form dough.
7. Knead the dough 5-8 minutes
8. Proof the dough for 20 minutes
9. Weigh, shape and rest the dough for 20 minutes.
10. Brush the bread without egg wash.

Filling:
1. Boiled the beans until soft and thick, continue stirring to avoid over cooked.
2. Add the sugar and condensed until cooked.
3. Flat the weighed dough then put the monggo filling.
4. Bake at 350 degree F for 15 minutes.
 30

PIZZA HAM AND CHEESE BREAD

Yield: 10 pieces
Preparation time: 1 hour
Baking time: 25 minutes
Ingredients:
220 g ham ½ bar pack cheese
2 ½ cup APF 1 cup evaporated milk
1 tbsp. yeast ½ tbsp. baking powder
7 tbsp. white sugar 2 tbsp. margarine
4 tbsp. lard 2 pcs eggs
1 tsp. salt ½ can condensed milk
1 ½ kg bread flour

Procedure:
1. Measure the dry and liquid ingredients
2. Combine milk and sugar
3. Mix all dry ingredients.
4. Add the shortening into the dry ingredients by mixing by the used of cut in
method.
5. Add the sugar, eggs into the flour mixture.
6. Pour the milk while mixing to form the dough.
7. Knead the dough for 5-8 minutes.
8. Proof the dough for 20 minutes
9. Weigh, shape rest the dough for 20 minutes.
10. Brush the bread with egg wash
 31

BREAD ROLL

Yield:
Preparation time:
Baking time:
Ingredients:
6 c Flour
1 T Instant Yeast
1 T Baking Powder
¾ c Margarine
½ c Lard
5 pcs Egg Yolk
1 c Water
1 c Milk
¾ c + 5 T Sugar (white)
2 t Salt
7 pcs Hotdog
1 bar Cheese

Procedure:
Mise en placeall the tools and ingredients. Measure all ingredients. Combine
flour and yeast. Set aside. Combine water, sugar, salt. Mix to dissolve sugar and salt.
Add to flour mixture and mix. Put the lard and margarine continue mixing until gluten
is well developed. Rest for 10-15 minutes. Combine all the ingredients for filling and
cook over low fire until done. Roll and cut the dough.
 32

SPANISH ROLL

Yield:
Preparation time:
Baking time:
Ingredients:
500 g Bread flour
1 T Yeast
400 g Water
250 g White sugar
1 t Salt
2 t Vanilla
50 g Lard
Filling:
567 g Crushed Pineapple
1/3 c White Sugar
2 T Vanilla
¼ c Cornstarch

Procedure:
Mise en place all the tools and ingredients. Measure all ingredients. Combine
flour and yeast. Set aside. Combine water, sugar, salt, and vanilla. Add to flour and
mix. Put the lard and continue mixing until gluten is well developed. Rest for 10-15
minutes. Combine all the ingredients for filling and cook over low fire until done.
Roll and cut the dough for about 40 grams, put the filling and roll. Put on greased pan
and proof about 30-45 minutes. Bake until done.
 33

BANANA BREAD

Yield:
Preparation time:
Baking time:
Ingredients:
6 pcs Riped medium size Banana (lakatan)
1 c Brown Sugar
3 Large Eggs
1 tsp Salt
1 tsp Baking Soda
2 c APF
1 c Oil
1 pack Goya Chocolate
5 T Cocoa Powder

Procedure:
Mise en place all the tools, utensils and ingredients needed for baking.
Measure all the ingredients. Combine flour, powdered milk and baking powder. Set
aside. Cream the margarine add sugar and egg until lemon color. Add the flour
mixture, mashed banana and banana flavor and water,. Mix well then put an greased
loaf pan and bake for 50 minutes - 1 hour. Bake at moderate temperature until golden
brown, Cool and serve.
 34

DOUGHNUT

Yield:
Preparation time:
Baking time:
Ingredients:
700 g 1st Class flour
300 g 3rd CF
10 g Yeast
130 g Refined Sugar
10 g Salt
70 g Lard
550 g Water
15 g Baking Powder

Procedure:
1. Measure liquid and dry ingredients. Combine milk and sugar.
2. Mix all dry ingredients. Add shortening into the dry ingredients by mixing
with the use of cut in method.
3. Add the eggs into the flour mixture. Pour milk while mixing to form
dough. Knead the dough for 20 minutes.
4. Proof the dough for 5-8 minutes. Weigh shape and rest the dough for 20
minutes.
5. Brush the bread with out egg wash.
 35

SIOPAO CHICKEN ADOBO

Yield: 12 pieces
Preparation time: 1 hour
Baking time: 30 minutes
Ingredients:
Filling: Dough:
2 cups shredded cooked chicken 4 tbsp. sugar
2 tbsp. vegetable oil ½ cup warm milk
½ cup green onions minced ½ cup warm water
2 tsp. garlic minced 2 tsp. active dry yeast
½ cup water 2 ½ cups flour
4 tsp. raisins sauce ½ tsp. salt
4 tsp. oyster sauce
1 tsp. sugar
2 tsp. cornstarch dissolve in 2 tbsp. water

Procedure:
1. Dissolve 2 tbsp. sugar in milk and water. Sprinkle the yeast and let stand
in warm place until bubbly, about 10 minutes.
2. Gradually add remaining sugar, 2 cups flour and salt. Add more flour as
needed until dough is no longer sticky.
3. Place dough on a lightly floured work space and knead until smooth and
elastic (about 6-8 minutes). Placed in an oiled bowl, cover and let rise until
doubled in bulk about 1 hour.
4. Prepare filling. Heat oil in work pan. Add green onions and garlic, frying
for 1 minutes. Stir water, raisins, onions, oyster and sugar. Add the
cornstarch solution, boiling, stirring until stick. Add chicken cool.
5. Prepare dough. Punch down dough then roll into a cylinder. Cut into 12
pcs.Rolling each pieces into a ball cover.
6. Flatten each ball and roll into circle about 4-6 inch in diameter. Place it
heaping tbsp. of filling in the centers. Gather edges of circle over the fillings
I twist and pinch edge together with seal.
7. Cut 3 inch squares of wax paper and place under burns.
8. When burns have risen, steam in high heat until tops are smooth and shiny
approximately 12-15 minutes.
 36

SIOPAO HAM AND CHEESE

Yield: 12 pieces
Preparation time: 1 hour
Baking time: 30 minutes
 CAKES

→ Cake is a form of sweet dessert that is typically baked. In

oldest forms, cakes were modifications of bread, but cakes
now cover a wide range of preparations.
 37

LOAF BREAD

Yield:
Preparation time:
Baking time:
Ingredients:
500 g Bread flour
500 g Cake flour
300 g Butter
150 g White Sugar
10 g Salt
20 g Yeast
200 g Fresh Milk
8 pcs Whole Eggs
One egg to brush

Procedure:
1. Mix flour with salt and sugar.
2. Cut in the butter in a small dice and mix in the flour.
3. Mix water with yeast and then make the dough, kneed for two or three
minutes.
4. Let the dough make the first rise, the prepare buns of 400 grams and shape
it into the mold, spray a little water and place in baking trays distant
enough to so they won’t touch after the second rise.
5. Make the second rise and then brush with a little egg wash, bake at 200
grade turn off oven and cook until done.
 38

BUTTER CAKE

Yield:
Preparation time:
Baking time:
Ingredients:
1 ¾ c Cake flour
2 ½ tsp Baking Powder
80 g Butter
¼ c Water
½ c Evap. Milk
1 tsp Vanilla
¾ c White Sugar
¼ tsp Nutmeg
½ c Blueberries
Frosting Butter Icing:
1 can condensed milk

Procedure:
1. Pre-heat oven to 350˚F. Lightly grease one 8 inch square baking pan line
buttom with wax paper or dust of flour.
2. Sift together flour and baking powder.
3. Cream the butter and blend in the white sugar, eggs and vanilla. Beat until
light and fluffy. Add the sifted dry ingredients to the creamed mixture
alternately with the milk. Stir until just blended. Pour butter into prepared
pan.
4. Bake at 350˚F for 50-55 minutes or until cake springs back when lightly
touched. Remove from pan and allow it to cool.
 39

BANANA CAKE

Yield:
Preparation time:
Baking time:
Ingredients:
¼ c Butter 1 ¼ c Sifted flour
¾ c Brown Sugar ¼ tsp Baking Powder
1 Whole Eggs ½ tsp Baking Soda
1 tsp Vanilla ¼ tsp Salt
¼ c Evap. Milk ¼ c Mashed Lakatan
1 tsp Calamansi ½ c Nuts

Procedure:
1. Gather the ingredients and tools needed.
2. Prepare the ingredients. Sift all dry ingredients and set aside.
3. Measure the liquid ingredients and set aside.
4. Cream the butter until light and fluffy then add sugar gradually until it
dissolved.
5. Add eggs, all dry ingredients alternately into the butter then liquid
ingredients.
6. Pour into muffin cups.
7. Bake until done.
 40

CARROT CHIFFON CAKE

Yield:
Preparation time:
Baking time:
Ingredients:
Batter Mixture: Meringue Mixture:
1½ c Cake Flour 4 pcs Egg Whites (L)
½ c White Sugar 1/8 tsp Cream of Tartar
½ Tbsp. Baking Powder ¼ c White Sugar
1/8 c Vegetable Oil
4 pcs. Egg Yolks
1/8 c Evaporated Milk + ¼ c Carrot Juice
125 g Grated Carrot

Procedure:
Mise en place the tools, utensils and ingredients. Combine egg yolks and
milk. Set aside. Combine flour, sugar, baking powder. Mix well. Add oil, egg yolk,
milk and carrot juice; mix until smooth and set aside. Beat egg whites to high speed
for about 3-5 minutes. Add cream of tartar and sugar. Continue beating until smooth
but not dry. Pour the batter mixture and blend well but over mix. Add the grated
carrot then pour in lined baking pan and bake in a moderate oven temperature for 45
minutes or until done.
 41

CREMA DE FRUTA

Yield:
Preparation time:
Baking time:
Ingredients: Cream Frosting:
1½ c Cake Flour 2 can Condensed Milk
1 tsp Baking Powder ½ c Butter
½ tsp Salt ½ c All-purpose Flour
8 pcs Egg Whites Toppings:
½ tsp Cream of Tartar 2 c Fruit Cocktail/Cheese
½ c White Sugar
8 pcs Egg Yolks
1 c White Sugar
1/3 c Cold Water
2 tsp Vanilla
2 tsp Lemon Extract
2 tsp Lemon Rind

Procedure:
1. Sift all dry ingredients and blend well. Set aside.
2. Combine all liquid ingredients. Set aside, separate egg whites from egg
yolk.
3. Cream the eggyolk until light and fluffy. Gradually add sugar.
4. Alternately add the liquid and dry ingredients into the beaten egg yolk.
5. In mixing bowl beat the egg whites with cream of tartar until soft peaks
and add sugar gradually.
6. Pour the butter mixture into the beaten egg whites.
7. Pour in lived pan. Bake for 45 minutes or until done.
8. Let it cool then frost with caramel.
 42

PANDAN CHIIFFON CAKE

Yield:
Preparation time:
Baking time:
Ingredients:
90 g Cake Flour
1 T Pandan Flavor
50 g Refined Sugar
1 t Baking Powder
70 g Water
3 pcs Egg Yolks
25 g Vegetable Oil
 43

MOCHA CHIFFON CAKE

Yield:
Preparation time:
Baking time:
Ingredients:
90 g Cake Flour
1 Stick Coffee Powder dissolve in 30 g Hot Water
50 g Refined Sugar
1 t Baking Powder
40 g Water
3 pcs Egg Yolks
25 g Vegetable Oil
 44

SWISS BUTTER CREAM

Yield:
Preparation time:
Baking time:
Ingredients:
6 pcs Egg Whites & 1 tsp Cream of Tartar
150 g Refined Sugar
1 ½ bar Vanilla
3 t Vanilla
 45

FOAMING

Yield:
Preparation time:
Baking time:
Ingredients:
3 pcs Egg Whites
½ tsp Cream of Tartar
35 g Refined Sugar
 46

CHOCOLATE CHIFFON CAKE

Yield: 20 slices
Preparation Time: 1 hour & 30 minutes
Baking Time: 30 minutes
Ingredients:
3 c cake flour
2 tbsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
1 ½ c sugar
10 T cocoa powder
1 c vegetable oil
10 medium-sized egg whites or 1 ½ c
10 medium-sized egg yolks or ¾ c
1 ¼ c water
1 ½ tsp. Vanilla
1 c sugar
1 tsp. Cream of tartar

Procedure:
1. Sift all dry ingredients and blend well. Set aside.
2. Combine all liquid ingredients and set aside.
3. Make a wheel at the center of the dry ingredients but the oil, egg yolk,
water and vanilla are mix gradually until well mixed.
4. Pour it into the beaten egg whites then cut and fold.
5. Strain first before pouring. Bake until done.
 47

CHOCOLATE CUPCAKE

Yield:
Preparation time:
Baking time:
Ingredients:
1 ¾ c APF
1 1/3 c Brown Sugar
½ tsp Salt
½ tsp Baking Powder
1 tsp Baking Soda
½ c Cocoa
1 c Warm Water
2 pcs Whole Eggs
½ c Margarine

Procedure:
1. Mix the margarine and the brown sugar.
2. Separate the APF, baking powder, baking soda, salt.
3. Separate the cocoa.
4. Dissolve the cocoa with warm water.
5. Add 2 whole eggs, to mixed margarine and brown sugar.
6. Add gradually other dry ingredients.
7. Add the dissolved cocoa.
8. Add the water.
9. Mix till all the ingredients will mixed finely.
10. Portion it with scooper and put in a cupcake tins with cupcake cups.
11. Bake.(10 minutes) (160˚).
 48

VANILLA CHIFFON CAKE

Yield:
Preparation time:
Baking time:
Ingredients:
 49

ORANGE CHIFFON CAKE

Yield: 20 slices
Preparation Time: 1 hour
Baking Time: 25-30 minutes
Ingredients:
3 c cake flour
2 T baking powder
½ tsp. Salt
1 c sugar
7 oz. Oil
10 pieces egg yolk
¾ c water
2 tsp. Orange extract
1 tsp. Vanilla
10 pieces egg whites
1 c sugar
1 tsp. Cream of tartar

Procedure:
1. Sift all dry ingredients, blend well and set aside.
2. Beat the egg whites with cream of tartar until soft peaks. Add the sugar
gradually and beat until soft peaks.
3. In your dry ingredients, you make a wheel then put the liquid ingredients in
order. First the vegetable oil, egg yolks and the water, orange extract and
vanilla.
4. Pour into the beaten egg whites the cut and fold, bake until done.
5. Prepare your fillings and icing after the cake has been cooked. Apply your
fillings and icing.