Pastry Making and Baking

Barangay Mercedes, Zamboanga City February 28 March 04, 2011

Recipes
Nangka Tarts Crust: ½ cup butter softened ½ cup sugar 1 egg 2 cups all purpose flour Filling: 1 can condense 1 tbsp all purpose flour 1 egg yolk ½ 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 Ingredients: 1 tbsp unflavored gelatin ± sprinkle evenly, soak for 5 minutes then dissolve over simmering water ½ cup water 1 pound powdered sugar ± add slowly- knead until it is a firm ball.

10.Buko Pie Crust: 2 cups all purpose flour ½ tsp salt 1 tsp sugar ½ 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 ¼ cup water 2 cups shredded young coconut 1 tsp vanilla Egg wash Procedure: 1. Flute edges. 5. Cut butter or margarine and shortening with a pastry blender until mixture resembles coarse meal. Roll out the large ball. 6. 13. Slightly cool then pour into prepared pie shell. sugar. bring to boil until mixture thickens. 2. and cornstarch mixture. Brush with egg wash. 7. Fit into the pie plate. Prepare buko filling put together in a saucepan the coconut water. 4. Combine flour salt and sugar in a flour. Form 2 balls. 8. Roll out other ball of dough and cover pie. 9. 14. Pre-heat oven 375ºF. Prepare 1 8inch pie plate. Tuck in extra dough. 11. Slightly cut top surface to let steam come out. Set aside. Provide 1´ extra dough to hang on edges. . Bake preheated oven for 25-30 minutes or until crust is golden brown. 12. Serve warm or chilled. one slightly larger than the other. 3. Add cold water a tablespoon at a time over flour mixture and mix with a fork until mixture leaves sides of the bowl.

Gradually mix well. and oil in boiling water (batter will be thin). Mix sugar gradually. In a large mixer bowl. oil and water into dry ingredients. baking soda. Pour into prepared greased baking pan and bake 45 mins. then add t he vanilla. and salt. milk.Deep Dark Chocolate Cake Ingredients: 2 cups sugar 1 ¼ cups all purpose flour ¾ cup cocoa 1 ½ tsp baking soda 1 ½ tsp baking powder 1 tsp salt 2 eggs 1 cup milk ½ cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Procedure: Heat oven to 350ºF. beat until stiff but nit dry. flour. Bake for 30-45 minutes or until wooden pick inserted in center comes out clean. cocoa. Fold in chocolate batter to egg whites and blend slowly. Pour batter into prepared pan. Grease and flour round baking pan. . Chocolate Chiffon Cake Ingredients: 2 ½ cup cake flour 1 cup white sugar 1 tsp baking soda 1 tsp baking powder ¾ 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. stir together sugar. Add eggs. or until pick inserted comes out clean.

Gradually add the boiled sugar(syrup) mixture until it becomes stiff but not dry. Bake at 350ºF for 20-25 mins or until the tester comes out clean when inserted in the center. When fork or stick inserted the drops form into balls. . add the remaining dry ingredients to the cocoa mixture and mix for 3-5 mins. Beat egg whites until sift. before putting it in a baking pan.Boiled Icing Ingredients: 4 egg whites 2 cups white sugar 1 cup water 1 tsp flavoring Procedure: Combine in a casserole place 2 cups sugar and water. Brownies Ingredients: 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. Top it with chopped nuts. Let it boil. When sugar dissolves.

oil. beat egg whites with cream of tartar until foamy. Mocha Frosting Ingredients: 1 cup butter 1 ½ cup confectioner sugar ¾ cup evaporated milk 3 tbsp instant coffee powder . Bake for 20-30mins or until done. Blend well. In a large bowl. Remove from oven and let cool. Immediately rool. Unmold on prepared brown paper or cheese cloth. Add sugar and continue beating until stiff but not dry. At the center add egg yolk. and gradually add water. Pour into prepared pan.Ube Roll Ingredients: 1 ¼ cup cake flour 1 ½ tsp baking powder ½ tsp salt ¾ cup white sugar 2 tbspube powder 7 pcs egg yolks ¼ cup oil ½ cup water 7pcs egg white 2 tsp cream of tartar ½ cup sugar Powdered sugar (for sprinkled in cheese cloth or wax paper) Procedure: Sift all dry ingredients. Fold in batter to the beaten egg whites. Mix well until no lumps are seen.

Working quickly. Lower the flame and add flour all at once. You may also use a pasty bag fitted with a large plain tip of approximately half inch in diameter. beating well with an electric hand mixer each addition. This recipe will yield about 36 pieces. Set aside. combine water. Cook over low heat until smooth and creamy. Remove cookie sheets from the oven. Add the eggs one at a time. Drop the mixture by rounded teaspoonful onto the prepared cookie sheet leaving 2 inches space between puffs. 4. In a sauce pan. Stir vigorously until the mixture leaves the side of the pan. To prepare the custard. line two cookie sheets with aluminum foil.Cream Puff Choux paste: 1 cup water ½ cup butter ¼ cup tsp fine salt 1 cup sifted APF 4 whole eggs (XL) Filling custard: 1 2/3 cup fresh milk ½ cup white sugar ¼ cup cornstarch 4 egg yolks Procedures: 1. combine all ingredients in a double boiler. Place over medium heat and cook until it boils. Allow to cool for 5 mins. Bake for 35 minutes. Shine side down. . Pre-heat oven to 400ºF. Remove from heat. Cool thoroughly before using. and salt. Lower the oven temperature to 350ºF and continue to bake the puff to wire rack to cool completely. 5. 2. place each puff with a knife (it does not really matter whether you hit the top or side) to allow steam to escape. butter. 3.

Let it boil until it becomes sticky or when drops in water form into balls. Drop the cooked syrup little by little. 3. Add water and place in medium fire. sugar. Beat until well blended. Syrup: 2 cups white sugar 1 cup water 1/8 tsp cream of tartar Procedure: Place sugar and cream of tartar in a casserole. split each puff horizontally in half. Beat the egg white powder until foamy. then pulse grind for 3 sec. 2. egg white powder 1 cup water *soak egg white powder in water for 30 mins. Whip egg at pulse grind for 3 sec. Boiled Icing (Using egg white powder) Ingredients: 2 ½ tbsp. Gently position the top of each puff over the custard. and vinegar or lemon juice. spread a generous amount of custard on each bottom. Using a finely serrated knife. Homemade Mayonaisse (blender method) Ingredients: 1 pc whole egg ½ tsp fine salt 2 ½ tspsugar 1 tbsp lemon juice or vinegar 1 cup corn oil Procedure: 1. Add salt. Add corn oil teaspoon at pulse grind setting .6.

Add in salt and beaten egg to water mixture. 7. 9. Punch down the dough and roll the dough on the table. Knead the dough for about 10-15 minutes making a quarter turn until it becomes elastic. Add the liquid ingredients until the mixture form dough. and let the dough rest for 30-45 mins and cover with cloth or plastic/ 10. Melt the butter.Sweet Dough Ingredients: 1 kg bread flour 50 g margarine 100 g lukewarm water 15 g yeast 1 cup white sugar 15 g iodized salt ½ cup powdered milk 400 g water 3 eggs Procedure: 1. blend flour and milk very well. 8. Combine flour and powdered milk. 11. dissolve 1 tsp sugar and yeast in lukewarm water. In a bowl. Give another rest for 30-45 mins. 13. 6. Meanwhile. Dissolve the remaining sugar in water. Weigh the dough giving 100 grams for each shape and size. 3. 5. 4. 2. Grease the mixing bowl with oil or shortening. Bake more or less at 375-425ºF Small loaf ± 16 pieces ± 250 grams Big loaf ± 8 pieces ± 500 grams . 12.