CINNAMON ROLL

Ingredients:

Bread Flour 30grams

All Purpose Flour 70grams
White Sugar 15grams
Instant Yeast 1 tsp.
Whole Egg 10grams
NFDMS 1 tsp.
Cinnamon powder 1tsp
Vegetables shortening 8 grams
Margarine 8 grams
Dough improver ¼ tsp.
Water 40grams

Glaze:
Brown Sugar 25grams/3Tbsp.
Water 25grams/3Tbsp.

Fillings:

Cinnamon Powder 1 1/2tsp

Brown Sugar 25grams

PROCEDURE:
Measure all ingredients. Sift all dry ingredients and mix thoroughly.
Make a well at the center and set aside.
Pour the water and beaten egg to hydrate the dry ingredients. Add
shortening and margarine. Knead the dough until the gluten is fully develop
(apply window testing).Rest the dough for about 10-15 mins. Sheets out the
dough. Apply cinnamon filling. Roll the dough. Portion. Arrange into
prepared pan greased heavily and with syrup. Proof for about 45 minutes or
until double in volume. Bake in a pre-heated oven @ 350⁰F for 12 – 15 minutes
or until golden brown. Depan while hot.
ENSAYMADA
Ingredients:

FOR EGG AND MILK WASH:

Egg Yolk 1pc
Evap Milk 2Tbsp.
Sugar 1tsp.
Salt pinch

FOR WATER ROUX:

H2O ½C
APF ¼C

All Purpose Flour 2¼c

Granulated Sugar 1/4c
Salt 1tsp
Instant Yeast 2tsp
Evap Milk 1/2c
Whole Egg 1pc
Margarine ¼c

PROCEDURE:

Mix all FOR EGG AND MILK WASH. For the Water Roux. Cook in low
fire until thicken. Set Aside. Mix All dry ingredients. Make a well. Mix. All
together. Add the water roux. Again, mix together. Bring to knead. Slightly
knead with the finger. Gradually incorporate ¼ c softened margarine. Knead
the dough until smooth and elastic. Place in a greased bowl and cover with
damp cloth. Let it rise in a warm spot for an hour until double in size.
Divide the dough into two. Roll in a log and cut into desire size. Portion it by
weighting.
Method of Mixing: Creaming Method
CORN MUFFINS
Ingredients:

All purpose Flour 500grams

Salt 7.5grams
Baking Powder 2.5grams
Refrigerated Margarine 200grams
Sugar 400grams
Egg 150grams
Fresh Milk 337.5 grams
Corn Kernel 150grams

CHOCOLATE MUFFINS

Ingredients:

Bread Flour 400grams

All Purpose Flour 100grams
Cocoa Power 75grams
Sugar 500grams
Baking Powder 7.5grams
Baking Soda 7.5grams
Salt 7.5grams
Veg. Oil 150grams
Fresh milk 325grams
Whole Egg 150grams
LEMON PIE
Ingredients:
Crust:
All purpose flour 200grams
Granulated sugar 15 grams
Salt ¼ tsp.
Refrigerated Margarine 70 grams
Vegetables Shortening 40grams
Cold water 60 grams

LEMON FILLING:
Water 250grams
Granulated Sugar 100 grams
Egg Yolk 1 pc
Cornstarch 23 grams
Lemon Juice 70grams
All Purpose Cream ½c
Lemon Zest (panit) 2pcs
Ref. Margarine 1 tsp.

PROCEDURE:
Mix all ingredients. Cook over medium heat stirring
frequently until thick and translucent in color. Add refrigerated
margarine. Add lemon mixture into beaten egg yolk gradually a
teaspoon at a time while stirring continuously. Set aside. Let it
cool.

TO ASSEMBLE:
- Grease heavily the pie plate and floured.
- Place the crust into pie pan.
- Pour in the lemon filling.
- Top remaining crust forming lattice design.
- Bake in a pre-heated oven at 400⁰F for about 45 minutes
to 1 hour
- Let it cool before depanning.
BUKO PIE
Ingredients:

Crust:
All Purpose Flour 200g
Sugar 30g
Refrigerated Marg. 70g
Shortening 40g
Cold water 60g

Filling:
Buko Meat 250g
Sugar 100g
Salt 1.5g
Cornstarch 25g
Full Cream Milk 100g
Ref. Marg. 100g
Vanilla 5g

TO ASSEMBLE:
- Grease heavily the pie plate and floured.
- Place the crust into pie pan.
- Pour in the lemon filling.
- Top remaining crust forming lattice design.
- Bake in a pre-heated oven at 400⁰F for about 45 minutes to
1 hour
- Let it cool before depanning.
 MOCCA CHIFFON CAKE
Batter Mixture:

Dry Ingredients:
Cake Flour 1 ¼ cup
Granulated Sugar ½ cup
Cocoa Powder 1 ½ tbsp..
Baking Powder 1 ½ tsp.
Salt ¼ tsp.

Liquid Ingredients:
Corn Oil ¼ cup
Egg yolk 4pcs
Instant coffee 1 pc
Hot water ¼ cup
Vanilla 1 tsp.

MERIGUE:
Egg white 4pcs
Granulated sugar ½ cup
Cream of tartar ¼ tsp.

PROCEDURE:
Measure all ingredients. Sift all dry ingredients and mix
thoroughly. Make a well at the center and set aside. Add in order
into the dry ingredients corn oil, egg yolk, vanilla and instant
coffee dissolved in hot water. Mix/Stir for about 1 minutes using
wire whip or until the batter mixture becomes smooth with no
lumps. Pass through sieve. Set aside. Meanwhile beat the egg
white, cream of tartar adding sugar gradually until stiff but not
dry.
Fold half of the batter mixture into the beaten egg white and
continue to do the cut and fold with the remaining batter. Pour
the mixture into prepared pan lined with parchment/glacin paper
Bake in a pre-heated oven at temp 300⁰F for 45mins. – 1 hour ot
until the cake tester inserted comes out clean.
SWISS BUTTER CREAM
Ingredients:
1pc Egg White (large)
120g Granulated sugar
¼c Water
180grams Refrigerated Margarine

Procedure:
Bring to boil the sugar and water until it will become syrup.
Set aside. Beat the

BLUE BERRY / STRAW BERRY cheese cake

Ingredients:

Crust:
Graham Crumbs 200g
Bu, Melted ½c
Su 1T

Cheesecake:
Cream cheese 1 bar small
Su 1/3c
Condensed Milk 1/2c
Flavoring(Van) 1tsp
Unflavored Gelatin 2T
Cold H2O 1/3 c
Non-dairy whipping cream 1c
Strawberry / Blueberry Filling 1 to1/2 c
Method of Mixing: Creaming Method
CARROT CAKE
Ingredients:
4pcs whole egg
1½c Granulated Sugar
1/2c Brown Sugar
1½c Canola Oil
1tsp nutmeg
1tsp cinnamon powder
2 1/2c APF
1tsp baking soda
1tsp baking powder
1/2tsp salt
3c carrots (shredded)

RED VELVET CAKE

Ingredients:
2 1/2c APF
2tbsp COP
1tsp baking soda
1tsp Salt
1/2c room temp. Butter
1 1/2c Granulated Sugar
2pcs whole egg
1c + 1tbsp Veg. Oil
2tsp Vanilla Extract
CHEESE ROLLS

Ingredients:

1pc stick butter (baton slice)

4c APF
4tsp Instant Yeast
1tsp Salt
1/4c H2O
1 1/2c Sugar
3pcs Egg ( 2eggyolk , 1eegwash)
1/2c Potato flakes or Mash Potato
1c Fresh Milk
Procedure:

- Mix together the APF, sugar and salt

- Add instant yeast, Make a well at the middle
- Add fresh milk, add EY
- Oil the palm; Rub to the hands
- Knead the mixture into dough
- Add the butter, (add the butter into 3 batches)
- Knead until well incorporate
- Transfer dough in a greased surface
- Knead using slap and fold method
- Knead until smooth and dough passes the window pase
test
- Put the dough into the greased mixing bowl and covered
it
- Rest for ½ to 1 hour
- Punch down, divide or weight by portion
- Flatten, roll into the dough
- Let dough rise until double in size
- Proofing
- Bake to 180⁰c to 12 to 15 mins
- Let it cool, Brush it with unsalted butter.
- Sprinkle with granulated sugar
FRESH FRUIT TART

Ingredients:
2c APF
1c Bu
1/4c Water

Procedure:
1. In a food processor, combine flour, confectioners’ sugar and
butter, and process until it forms dough.
2. Press the dough into the pan until the crust is even.
3. Bake for 10-15 minutes or until slightly brown. Set aside.

CUSTARD FILLING
Ingredients:

6pcs EY
1/2c Sugar
1/4c Cornstarch
1can Condensed Milk
1 1/2c Conaprole Milk
1/4c Butter
1tsp Van

Procedure:

1. Mix together egg yolks, sugar ,condensed milk, conaprole

milk, cornstarch and vanilla in a medium heat until thickened.

2. Add the butter off fire and whisk until smooth. *Fill the tart
with custard filling and top with your choice of fruits. (mango, kiwi,
strawberry, grapes, blueberry and etc.)