Final

s
Double chocolate muffins

Ingredients
All purpose
flour
Baking powder
Baking soda
Cocoa powder
Black cocoa
powder
Brown sugar
Coffee powder
Chocolate chips
salt
Magnolia fresh
milk
Vanilla extract
Vegetable oil
Total wt.

Grams
125

Bakers

Notes

tsp.
tsp.
20
5
125
tsp.
75
2
125
5
80
626

Procedure:
Sift together the flour, baking powder, baking soda.
Add the sugar,salt and chocolate chips. Blend well
set aside.
Mix together the vanilla, milk and vegetable oil.
Make a well at the center of the dry ingredients
and pour in the liquid ingredients. Blend just until
the flour is moistened. Mixture should be lumpy.

Banana muffins
Ingredients
Butter melted
Honey
Brown sugar
Salt
Milk
All-purpose
flour
Cake flour
Mashed
bananas
Baking powder
Baking soda
Cinnamon
powder
Total wt.

Grams
80
80
115
5
240
240

Bakers

Notes

55
250
8g
1
5
1231

Procedure:
Sift together the flour and next 5 ingredients.
Add the brown sugar. Set aside.
Mix together the milk and vinegar.Let stand
for at least 15 minutes. Add the honey and
slightly beaten eggs, butter and mashed
bananas. Add dry ingredients. Blendwell.
Pour onto baking tins. Bake for 10 minutes or
until golden brown.

Vanilla muffins
Ingredients
All-purpose flour
Baking powder
Salt
Magnolia fresh
milk
Whole egg
Vanilla extract
Magnolis gold
butter
Granulated sugar
Total wt.

Grams
150
6
2
240

Bakers

Notes

1
5
112
100
375

Procedure:
Blend together the flour, baking powder and salt. Set
aside.
Using a mixer, cream the butter until fluffy. Add the sugar
and continue creaming until light in color. Add the egg and
mix well (if recipe calls for more than one egg, add the
one at a time. Alternately add the dry ingredients and milk
(start and end with the dry ingredients).

Pour into greased and floured (or lined with pepper cups.
Muffin tins and bake for 12 to 15 minutes.

Pandesal
Ingredients
Bread flour
Water
Yeast
Total wt:

Grams
150
140
6
326

Bakers

Notes

Procedure: Sponge
Mix all ingredients together until smooth dough is formed.
Form into a ball and let ferment for 2 hours.
Ingredients
Bread flour
Milk powder
Water
Slat
Sugar
Shortening
Total wt

Grams
120
120
50
6
50
35
267

Bakers

Notes

Dough

Procedure:
Mix all the ingredients with the sponge. Knead till smooth
and elastic. Let rest for about 10 minutes. Form and divide
into desired sizes. Roll into breadcrumbs and place on
greased cookie sheets. Let rise for about 45 minutes. Bake
for about 12 minutes or until crust is golden.

Cinnamon rolls
Dough
1-1/2 tsp. yeast
2-1/4 cups all purpose
flour
3T sugar

3T powdered milk
tsp. salt
cup water
3t gold butter
1 whole egg

Procedure:
Sift together the dry ingredients except yeast. Set aside. In a large
bowl , combine all liquid ingredients and blend well. Add the yeast
and mix thoroughly. Gradually add the dry ingredients. Knead until
elastic. Rise for about 1 hour or until double in bulk.
Roll out into 16 x 12 rectangle and spread filling on top (see
recipe) roll into a log and divide into 6 pieces. Arrange, cut side
up, on well greased cookie sheets. Let rise for about 45 minutes, or
until double.
Bake for 12-15 minutes. Immediately spread the cream cheese
frosting on top. Let cool, serve.

Filling Ingredients:
3T magnolia gold Butter
cup brown sugar
1-1/2T Cinnamon powder
Topping Ingredients:
3T magnolia gold
Butter
3T cream cheese

cup powdered
sugar
tsp. Vanilla extract
1T cocoa powder

Procedure:
Cream together the butter and cream cheese. Add in the
vanilla extract add the sugar and blend well.