HOW TO MAKE PILIPIT (FILIPINO PRETZEL)

Ingredients
2 cups flour
1/4 teaspoon baking powder
2 eggs (yolks)
1/2 cup milk
1/2 teaspoon salt
maple syrup or confectioner's sugar
oil
Directions

Mix flour, salt, and baking powder in a mixing bowl.

Sift the flour mixture and set aside.
Separate the egg yolk from the whites, beat the yolks in a bowl.
Add the milk in the egg mixture.
Pour in the sifted flour into the egg mixture and fold them together.
Knead and mix until everything blends well.
Get a portion of the dough and shape it into a long log (pretzel thickness) and cut into 6-inches
each.
Heat a deep fry-pot with oil.
Twist each piece and drop onto the hot oil to deep fry.
It will take a few minutes till it becomes golden brown.
Cool each piece on a paper towel to remove excess oil.
Sprinkle with confectioner's sugar if desired or dip in the maple syrup and serve hot.
HOW TO MAKE PAN DE COCO
INGREDIENTS:
4 Cups bread flour
¾ Cup warm milk
2 Teaspoon rapid rise yeast
¼ Cup white sugar
4 Eggs
½ Tablespoon salt
¾ Cup melted butter
1 egg beaten with a splash of water (egg wash)

FILLING
1 Cup brown sugar
1 Cup sweetened coconut flakes
1 1/2 Tablespoon softened butter
1 Teaspoon vanilla

INSTRUCTIONS:
Mix together warm milk, yeast, sugar and eggs.
Mix flour and salt, add melted butter.
Combine egg mixture to the flour mixture, mix well to form a dough.
Turn dough into a well-floured surface and knead until soft and elastic.
Place the kneaded dough in a well-oiled bowl.
Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.
Form dough into a ball, flatten it by hand or rolling pin.
Place about 1 tablespoon of filling at the center.
Pinch all the side together and twist to seal the edges.
Place pinched side down on parchment paper.
Cover with cloth and let it rise until doubled in size, about 1 hours.
Bake at 350°F for about 5 minutes, brush the top with egg wash.
Bake for another 15 minutes or until top becomes golden brown.
SIOPAO

Dough ingredients:
5 cups all purpose flour
2 cups warm water
2 tbsp sugar (added to yeast mixture)
5 tbsp sugar (added to the flour mixture)
1 tbsp dry yeast
2 teaspoon baking powder
6 tbsp Vegetable oil

Filling Ingredients :
2 lbs pork or Chicken chopped into small pieces
3 tbsp butter
2 tbsp garlic Chopped
1 large onion Chopped
3 tbsp cornstarch, diluted in 1/4 cup water
4 tbsp soy sauce
1/4 cup sugar
1/4 cup oyster sauce
1 tbsp hoisin sauce
Procedure:
1. Cook the Asado filling by heating the unsalted butter in a pan
Saute the garlic and onions

2. Put-in the pork or chicken and cook until the color of the outer part turns light brown.Add the soy
sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for minutes

3. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set
aside

4. Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
In a mixing bowl, put-in the flour, baking powder, vegetable and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
Combine mixture until the texture of the dough becomes fine.

5. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
Pls take note in step number #5 to wrap your dough in cling wrapper. make sure that there is no air
inside the wrapper and let it rise in a room with no air.
*This will make your siopao maintain its white color.

6. Knead the dough again then cut into individual slices (this will be the dough per individual siopao).

7.Flatten the dough until a round shape is formed using a rolling pin.And put the asado filling on the
middle of the flattened dough and wrap.

8.Place the siopao in a steamer and steam for 15 minutes.

Condensed Milk Pound Cake

Ingredients:

1 cup unsalted butter, room temp

1/2 C. sugar
3/4 C. sweetened condensed milk
1 1/2 C. all purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. almond extract, *optional
1 tsp. vanilla extract
3 eggs, room temp

Procedure:

1. Combine flour, baking powder and salt...set aside.

2. In a large mixing bowl beat together butter and sugar till creamy, about 3 minutes.
3. Add in vanilla and almond extract, beat again to combine.
4. Add in condensed milk and beat well.
5. Add in eggs, one at a time. Once this has been beaten well, add in the flour mixture a little at a
time to combine well.
6. Pour into a well greased loaf pan. Bake at 325F degrees for 1hr 5 minutes.

**The most common substitute for almond extract is vanilla extract. The almond has a much
stronger flavor, so you generally use up to twice as much vanilla. If the recipe already has
significant vanilla flavoring in it, you can leave it out
CHEESY BUTTER ENSAYMADA

INGREDIENTS:

DOUGH:
3 3/4 cups flour
2 teaspoons instant yeast
2/3 cup warm water (divided)
1/3 cup sugar
2 tsp. salt
3 eggs
1/4 cup evaporated milk
1/3 cup melted & unsalted butter
melted butter for brushing

TOPPINGS:
creamed unsalted butter
sugar
grated cheddar cheese

PROCEDURE:
In a small bowl, dissolve yeast in half of the water; set aside.

In another bowl whisk together flour, sugar, and salt.

Add yeast mixture, remaining water, eggs, and milk.

Mix at low speed for 2 minutes;
increase speed to medium and continue mixing for 4 minutes.

Add butter and knead until smooth and elastic.

Transfer dough in a lightly greased bowl, cover with plastic wrap and leave to rest for 30 minutes at
room temperature.

Knead dough lightly to remove air bubbles;

divide into 60 gram portions.
Leave the dough pieces, covered with plastic wrap, on the kitchen counter for 15 minutes.

Roll out each dough piece into thin 8 x 5 inch rectangles.

Brush all over with melted butter. Roll into a long cigar and shape into a coil.

Place on a greased mold. Place each mold in a cookie sheet.

Cover with plastic wrap and leave to rise for 1 1/2 hour.

Preheat oven to 325°F.

Bake for 15 minutes or until top is golden.

Remove from molds and let cool.

Spread creamed butter and sprinkle with sugar.

Add cheese on top

SPECIAL MAMON

Ingredients:

8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/2 cup sugar
1/3 cup water
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 cups sifted Cake Flour
1/3 cup melted Butter
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1 teaspoon Cream of Tartar
3/4 cup sugar

1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3
cup water.
2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp.
baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp.
orange extract, and 1/4 tsp. lemon extract.
3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4
cup sugar and beat until stiff (about 4 minutes).
4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.
6. Pour the mamon mixture into the greased molds, 3/4′s full. Thus, the resulting mamon will be high
and soft.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add
grated cheese.
Other Notes:
1. Put extra butter, melted, at the bottom of the molds.
2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse
before changing the direction of the beating.
3. Do procedure no. 3 first (the egg whites).
Try it. You’ll love the sweet, buttery and soft texture of this Special Mamon.