DINNER ROLL 40-50G / UBE CHEESE CREAM PUFF UBE FILLING

PANDESAL 50-60G PASTRY DOUGH

4 cups sifted Bread Flour 1 ½ cup diluted evaporated milk
2/3 Cup Sugar (10 tbsp and ½ ) ¾ cup butter or 1 stick
½ Teaspoon Salt 1 ½ cup all purpose flour
1 tbsp Dry Yeast 6 whole eggs
¾ cups Warm Milk (3/4 cups milk and ¼ cup of
¼ teaspoon salt
water to make it 2 cups if 6 cups of flour)
PASTRY CREAM
1 large egg
½ cups room temperature butter
½ cup white sugar
2 tbsp UBE POWDER or Ube Extract ¼ cup corn starch
1 cup evaporated milk
APPLE PIE (SIZE 5 PAN) 2 egg yolks
FLAKY PIE CRUST ¼ cup butter
2 cups flour, sifted
1 teaspoon salt RED VELVET CAKE
1 stick Butter FOR CHIFFON CAKE
¼ cup water 1 ½ cups cake flour
PIE FILLING ½ teaspoon baking powder
2 pcs Apple (peeled and small diced) around 2
½ cup granulated sugar
cups
1 teaspoon salt
½ tbsp. cinnamon powder
½ cup butter
¾ cup granulated sugar Wet ingredients
1/8 cup cornstarch (add ¼ cup) 5 eggyolks ( egg whites will be used for
¼ cup water meringue mixture)
1 egg ¼ cup canola oil
2 tsp vanilla extract
UBE TART 2 tsp white vinegar ( or lemon)
CUSTARD/UBE FILLING ½ cup buttermilk at room temperature (1/2
2 eggs, beaten, reserve 2 tablespoons for your pastry
evap milk plus 1 tbsp lemon juice )
dough (ADD 1 TBSP UBE FLAVORING)
1 can condensed milk 1 tsp gel red food coloring
⅛ teaspoon salt, pinch
1 tsp vanilla extract, a dash, optional For meringue
PASTRY DOUGH
2 cups cake flour (200 g), plus extra for dusting 5 egg whites
115 g salted butter (115 g), room temperature 1 teaspoon cream of tartar
¼ cup powdered sugar (40 g) ½ cup granulated sugar
1 egg, beaten (ADD 1 tbsp UBE FLAVORING)
vanilla extract, a dash, optional
Buttercream frosting
1 can condensed milk
1 cup butter
½ powdered milk