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Nangka Tarts

Crust:
cup butter softened
cup sugar
1 egg
2 cups all purpose flour

Filling:
1 can condense
1 tbsp all purpose flour
1 egg yolk
cup drained sweetened Nangka
2 tbsp butter

Preapare Crust:

Cream the butter and sugar until light. Add the egg and flour and
continue mixing well blended form into log, then divide the dough into every
muffin cup or boat tarts muffin. Press to fit the sides and bottom. Set aside.
For filling, place all ingredients in a sauce pan and cook over medium fire
until mixture becomes sticky.




Gum Paste

ngredients:
1 tbsp unflavored gelatin sprinkle evenly, soak for 5 minutes then
dissolve over simmering water

cup water

1 pound powdered sugar add slowly- knead until it is a firm ball.

uko Pie

Crust:
2 cups all purpose flour
tsp salt
1 tsp sugar
cup butter or margarine
4 tbsp shortening
5-6 tbsp cold water

Buko Filling:
2 cups coconut water
1 cup sugar
1/3 cup cornstarch dissolved in
cup water
2 cups shredded young coconut
1 tsp vanilla
Egg wash

Procedure:
1. Pre-heat oven 375F. Prepare 1 8inch pie plate.
2. Combine flour salt and sugar in a flour. Cut butter or margarine
and shortening with a pastry blender until mixture resembles
coarse meal.
3. Add cold water a tablespoon at a time over flour mixture and mix
with a fork until mixture leaves sides of the bowl.
4. Form 2 balls, one slightly larger than the other.
5. Roll out the large ball.
6. Fit into the pie plate. Set aside.
7. Prepare buko filling put together in a saucepan the coconut water,
sugar, and cornstarch mixture, bring to boil until mixture thickens.
8. Slightly cool then pour into prepared pie shell.
9. Roll out other ball of dough and cover pie. Provide 1 extra dough
to hang on edges.
10. Tuck in extra dough.
11. Flute edges.
12. Brush with egg wash.
13. Slightly cut top surface to let steam come out.
14. Bake preheated oven for 25-30 minutes or until crust is golden
brown. Serve warm or chilled.



eep ark ChocoIate Cake
ngredients:
2 cups sugar
1 cups all purpose flour
cup cocoa
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Procedure:
Heat oven to 350F. Grease and flour round baking pan. n a large
mixer bowl, stir together sugar, flour, cocoa, baking soda, and salt. Add
eggs, milk, and oil in boiling water (batter will be thin). Pour batter into
prepared pan. Bake for 30-45 minutes or until wooden pick inserted in
center comes out clean.




ChocoIate Chiffon Cake

ngredients:
2 cup cake flour
1 cup white sugar
1 tsp baking soda
1 tsp baking powder
cup chocolate powder
1 tsp salt
5-6 egg yolks
1 cup oil
1 tsp vanilla
1 cup water

Procedure:
Stir all ingredients. Separate egg whites and egg yolks. Add the egg
yolks, oil and water into dry ingredients. Gradually mix well, then add t he
vanilla. Mix sugar gradually, beat until stiff but nit dry. Fold in chocolate
batter to egg whites and blend slowly. Pour into prepared greased baking
pan and bake 45 mins. or until pick inserted comes out clean.

oiIed Icing

ngredients:
4 egg whites
2 cups white sugar
1 cup water
1 tsp flavoring

Procedure:
Combine in a casserole place 2 cups sugar and water. Let it boil.
When fork or stick inserted the drops form into balls. Beat egg whites until
sift. Gradually add the boiled sugar(syrup) mixture until it becomes stiff but
not dry.




rownies

ngredients:
2 cups all purpose flour
2 cups brown sugar
2/3 cups chocolate powder
1 tsp iodized salt
4 pcs whole eggs
1 cup butter
1 tsp baking soda

Procedure:
Dissolve chocolate powder to the butter then set it cool. Cream sugar
and salt with vanilla. When sugar dissolves, add the remaining dry
ingredients to the cocoa mixture and mix for 3-5 mins, before putting it in a
baking pan. Top it with chopped nuts. Bake at 350F for 20-25 mins or until
the tester comes out clean when inserted in the center.

&-e RoII

ngredients:
1 cup cake flour
1 tsp baking powder
tsp salt
cup white sugar
2 tbspube powder
7 pcs egg yolks
cup oil
cup water
7pcs egg white
2 tsp cream of tartar
cup sugar
Powdered sugar (for sprinkled in cheese cloth or wax paper)

Procedure:
Sift all dry ingredients. At the center add egg yolk, oil, and gradually
add water. Mix well until no lumps are seen. n a large bowl, beat egg
whites with cream of tartar until foamy. Add sugar and continue beating
until stiff but not dry. Fold in batter to the beaten egg whites. Blend well.
Pour into prepared pan. Bake for 20-30mins or until done. Remove from
oven and let cool. Unmold on prepared brown paper or cheese cloth.
mmediately rool.




Mocha Frosting

ngredients:
1 cup butter
1 cup confectioner sugar
cup evaporated milk
3 tbsp instant coffee powder

Cream Puff

Choux paste:
1 cup water
cup butter
cup tsp fine salt
1 cup sifted APF
4 whole eggs (XL)

Filling custard:
1 2/3 cup fresh milk
cup white sugar
cup cornstarch
4 egg yolks

Procedures:
1. Pre-heat oven to 400F. line two cookie sheets with aluminum foil.
Shine side down. Set aside.
2. n a sauce pan, combine water, butter, and salt. Place over
medium heat and cook until it boils. Lower the flame and add flour
all at once. Stir vigorously until the mixture leaves the side of the
pan. Remove from heat. Allow to cool for 5 mins. Add the eggs
one at a time, beating well with an electric hand mixer each
addition.
3. Drop the mixture by rounded teaspoonful onto the prepared cookie
sheet leaving 2 inches space between puffs. You may also use a
pasty bag fitted with a large plain tip of approximately half inch in
diameter. This recipe will yield about 36 pieces. Bake for 35
minutes.
4. Remove cookie sheets from the oven. Working quickly, place each
puff with a knife (it does not really matter whether you hit the top or
side) to allow steam to escape. Lower the oven temperature to
350F and continue to bake the puff to wire rack to cool
completely.
5. To prepare the custard, combine all ingredients in a double boiler.
Cook over low heat until smooth and creamy. Cool thoroughly
before using.
6. Using a finely serrated knife, split each puff horizontally in half,
spread a generous amount of custard on each bottom. Gently
position the top of each puff over the custard.

oiIed Icing (&sing egg white powder)

ngredients:
2 tbsp. egg white powder
1 cup water

*soak egg white powder in water for 30 mins.

Syrup:
2 cups white sugar
1 cup water
1/8 tsp cream of tartar

Procedure:
Place sugar and cream of tartar in a casserole. Add water and place
in medium fire. Let it boil until it becomes sticky or when drops in water
form into balls. Beat the egg white powder until foamy. Drop the cooked
syrup little by little. Beat until well blended.


Homemade Mayonaisse (-Iender method)

ngredients:
1 pc whole egg
tsp fine salt
2 tspsugar
1 tbsp lemon juice or vinegar
1 cup corn oil

Procedure:
1. Whip egg at pulse grind for 3 sec.
2. Add salt, sugar, and vinegar or lemon juice, then pulse grind for 3
sec.
3. Add corn oil teaspoon at pulse grind setting

$weet ough

ngredients:
1 kg bread flour
50 g margarine
100 g lukewarm water
15 g yeast
1 cup white sugar
15 g iodized salt
cup powdered milk
400 g water
3 eggs

Procedure:
1. n a bowl, dissolve 1 tsp sugar and yeast in lukewarm water.
2. Melt the butter.
3. Combine flour and powdered milk.
4. Dissolve the remaining sugar in water.
5. Add in salt and beaten egg to water mixture.
6. Meanwhile, blend flour and milk very well.
7. Add the liquid ingredients until the mixture form dough.
8. Knead the dough for about 10-15 minutes making a quarter turn
until it becomes elastic.
9. Grease the mixing bowl with oil or shortening, and let the dough
rest for 30-45 mins and cover with cloth or plastic/
10. Punch down the dough and roll the dough on the table.
11. Weigh the dough giving 100 grams for each shape and size.
12. Give another rest for 30-45 mins.
13. Bake more or less at 375-425F

Small loaf 16 pieces 250 grams
Big loaf 8 pieces 500 grams