SWISS ROLL w/ Swiss Butter Cream Filling

Ingredients:

Sponge Cake Fillings and frosting

8 pcs Egg yolk 3 pcs egg whites

1/4 cup refined sugar 100 grms. Refined sugar
1 1/2 cup sifted cake flour 1 bar MAGNOLIA GOLD BUTTER
1 1/2 tsp b.powder 1 tsp. vanilla
1/4 cup pineapple juice
8 pcs Egg whites Sponge cake
1/2 cup refined sugar
1 tsp. cream of tartar

Steps/Procedures:

Procedure: (Sponge)

1. Combine cake flour and baking powder. Set aside.

2. Beat egg yolk until frothy, and then add 1/4 cup sugar gradually.
3. Beat the egg whites until thick peak, gradually add the ½ cup sugar until stiff but not dry.
4. On a slow speed, add the egg yolk mixture, and then alternately add flour and pineapple juice,
beginning and ending with the flour.
5. Pour on a well greased jelly roll pan lined w/ wax paper. Drop once.
6. Bake for 20 minutes.
7. Invert on a wax paper w/ powdered sugar roll and let cool.
8. Unroll and spread evenly with swiss butter cream and roll again then ice with the remaining
swiss butter cream. Chill before serving.

Filling and Frosting

1. Combine sugar and egg whites in a bowl stirring until the sugar dissolved.
2. Place on a barely simmering hot water bath, whipping constantly until the temperatures reaches
70 C.
3. Transfer onto a mixing bowl fitted with wire whisk attachment, whip until stiff peak, replace
attachment to a paddle, beating to medium speed until cold, gradually add butter then all
purpose cream and beat in medium speed until smooth and creamy.
 SOFT ROLL

INGREDIENTS:

60 grms. evaporated milk

60 grms. warm water
10 grms. yeast
300 grms. bread flour
40 grms. bread flour for dusting
80 grms. refined sugar (20g. for yeast, 60 g. for flour mixture)
60 grms. egg( slightly beaten)
5 grms. salt( dissolved in milk)
20 grms. butter
25 grms. lard
5 grms. High ration shortening
5 grms. vanilla

Mise in place
1. Weigh ingredients.
2. Grease baking sheet and mixing bowl w/oil.
3. Pre heat oven 400*F.
4. Sift flour.
5. Prepare warm water.

Procedure:

1. Combine water with 10 g yeast and 20 g sugar.Set aside.

2. Combine milk,vanilla and salt.Set aside.
3. Combine 300 g.flour,60 g.sugar,make a well at the center add in milk,egg and yeast mixture then
mix very well to form a dough.
4. Knead the dough while adding shortening little by little butter first then lard and high ratio
shortening.
5. Transfer to a clean surface dusted with flour and knead until the texture of the dough becomes
smooth and elastic and brush surface with oil to prevent from sticking.
6. Put in a greased mixing bowl and cover with damp cloth or a cling wrap and let rise for about 45
mins.
7. Transfer to a clean surface then punch the dough to release the air.Weigh the dough 40 grms
each and form into buns or dinner roll.
8. Proof for 20 mins.or until double in size.
9. Bake for about 15 mins.brush w/ evap.milk return into the oven,bake again until light golden
brown.
 CUSTARD CAKE

INGREDIENTS:

Chiffon cake Caramelized sugar & Custard

2 1/2 cup cake flour 1/2 cup refined sugar

3/4 cup refined sugar 1/4 cup water
1 tbsp. b.powder
1/3 cup oil Custard
8 pcs. Egg yolk 3/4 cup condensed milk
3/4 cup pineapple juice 6 pcs Egg yolks
1 tsp. cream of tartar 1/2 tsp. vanilla
8 pcs egg whites 3/4 cup all purpose cream
3/4 cup refined sugar

Procedure:

1. Caramelize sugar and water until it spins a thread and pour into the round baking pan spreading
evenly to cover the bottom of the pan.

2. Combine all purpose cream, condensed milk and vanilla, strain the slightly beaten egg yolk into
the milk mixture stirring slowly just to combine the egg yolk mixture do not over mix. Pour into
prepared pan w/ caramelized sugar. Steam for 30 mins. Set aside.

3. Pre- heat the oven to 325 *F.

4. Sift flour and measure, sift again w/ baking powder, add sugar make a well at the center and
pour the oil,pineapple juice and egg yolk mixture until smooth. Set aside.

5. Beat egg whites with cream of tartar until soft peaks form. Add gradually the remaining 3/4 cup
sugar and continue beating until stiff but not dry.

6. Fold in beatin egg whites into the egg yolk mixture (batter mixture) until thoroughly blended.

7. Pour into prepared pan slowly. Bake for 1 hour baine – marie style or until done. Use a cake
tester to check if the cake is already done.
 CHIFFON CAKE W/ BOILED ICING

Ingredients:

Chiffon cake Boiled Icing

2 1/2 cup cake flour 1 cup refined sugar

3/4 cup refined sugar 1/2 cup water
1 tbsp. b.powder 1/2 tsp. cream of tartar
1/3 cup oil 1/4 cup egg whites or
8 pcs egg yolk 2 pcs egg whites
1/2 cup pineapple juice 2 tbsp. light corn syrup
8 pcs egg whites
3/4 cup refined sugar
1 tsp. cream of tartar

Procedure:

Chiffon cake

1. Pre heat oven to 325 *F.

2. Sift flour and measure. Sift again w/ baking powder add 3/4 cup of sugar make a well at the
center pour the oil, pineapple juice and egg yolks and mix until smooth. Set aside.
3. Beat egg whites with cream of tartar until soft peaks form.Add gradually the remaining 3/4 cup
of sugar and continue beating until stiff but not dry.
4. Fold the beaten egg whites into the egg yolk mixture (batter mixture) until thoroughly blended.
5. Pour into prepared pan lined w/ wax paper or tube pan.
6. Bake for 45-50 minutes or until done.
7. Invert into the cooling rack and cover the surface with damp cloth.

PROCEDURE: BOILED ICING

1. Combine sugar,water,corn syrup and salt in a saucepan;stir until well blended.Boil slowly
without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold
the spoon high above the saucepan), or reaches 238-242 degrees F (114 – 117 *C)
2. In a large bowl, beat egg whites with mixer until they are stiff but still moist.Pour hot syrup
slowly over egg whites while beating.Continue until the mixture is fluffy and will hold its
shape.Add vanilla and beat until blended. If the icing does not seem stiff enough,beat in 2 or 3
tablespoons confectioner sugar , 1 tablespoon at a time until stiff enough to hold its
shape.Spread on cake.
 MOCHA CHIFFON

2¼ cups cake flour

1 tbsp baking powder

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

3/4 cup water

7 pcs egg yolks

1 cup egg whites

1/2 cup sugar

1/2 tsp cream of tartar

1 tbsp + 1 tsp instant coffee

Preheat the oven to 325 *F

Sift the flour,baking powder, salt and 1 cup of sugar, put them in a bowl and make a well at the
center .Add oil,egg yolks,coffee and water. Stir until smooth and no traces of flour

In a separate bowl beat the egg whites until stiff then add the 1/2 cup of sugar and cream of tartar.
Fold in the flour mixture. Blends well pour into the prepared pan. Bake for 45 minutes or until done.
SHORTENED
CAKES
 BUTTER SPONGE CAKE

Ingredients:

3 cups cake flour

1 tbsp baking powder

1 bar butter

3/4 cup refined sugar (batter mixture)

7 pcs egg,separated

1/2 tsp cream of tartar

3/4 cups white sugar( meringue)

4 tbsp. chocolate powder for marble

4 tbsp. sugar for marble

1/2 cup + 1/2 cup evap.milk

Procedure:

1. Sift together flour and baking powder.

2. Cream butter and gradually add sugar until fluffy.
3. Add egg yolk one at a time, beating after each addition.
4. Then gradually add the flour mixture, alternately with milk starting and ending with flour.
5. Beat egg whites with the cream of tartar until soft peaks formed. Add the remaining sugar,
continue beating until the sugar is dissolved.
6. Fold the batter mixture into the stiffly beaten egg white.
7. Pour into prepared pan. Bake at 180*C for one hour.
 CARROT CAKE
Ingredients: Toppings:

1/2 cup/bar butter 1/4 bar cheese

1/2 cup brown sugar 1/4 cup chopped peanut
1/2 cup refined sugar
2 pcs. Egg
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup evap.milk +1/2 tsp.vanilla
1½ cups grated carrot
1/4 cup crushed pineapple
1/4 cup raisins

Procedure:

1. Sift flour,b.powder and salt.

2. Cream butter until light and fluffy, add sugar gradually until incorporated.
3. Add egg one at a time.
4. Alternately add the flour and milk,beginning and ending with flour.
5. Add carrots and crushed pineapple and raisins do not over mix.
6. Pour into greased loaf pan,put toppings,cheese and chopped peanuts.
7. Bake for about one hour or until done
 DOUBLE CHOCOLATE CHIP MUFFIN

Ingredients:

3/4 cup all purpose flour

3/4 cup cake flour
1½ tsp baking powder
1/4 cup cocoa
3/4 cup refined sugar(batter mixture)
1/4 cup butter
2 pcs. Egg yolk
1/4 cup evap milk
1/4 cup water
1 tsp vanilla
1/4 cup cocoa dissolved in 2 tbsp hot water
2 pcs egg whites
1/2 cup refined sugar(meringue)
1/8 cup chocolate chips
1/4 tsp cream of tartar

Procedure:

Measure all ingredients,sift together all purpose flour,cake flour,baking powder and cocoa.Set
aside.Dissolved cocoa in hot water.Cream butter until light and fluffy add sugar gradually then add egg
yolk one at a time then add flour mixture alternate with milk ( starts with the flour then ends with the
flour).Add dissolved chocoloate paste,set aside.Beat egg whites until soft peak form add sugar gradually
beat until thick peak then cut and fold into prepared batter mixture. Pour into prepared muffin pan lined
w/ paper cups.Tops with chocolate chips.Bake for 35 to 45 mins.
PASTRIES
 PILI TART

Ingredients:

DOUGH: FILLING:

3 cups all purpose flour (sifted) 2 cups pili nuts

1/2 cup butter 1 cup condensed milk
1/2 cup margarine 1 pc egg
1/3 cup refined sugar 2 tsp vanilla
4-5 tbsp cold water 1/2 cup powdered milk
2 tbsp refined sugar 1/4 cup roasted pili

Procedure for dough

1. Combine flour and sugar in a bowl.

2. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add water at a time
enough to form a ball of dough.
3. Wrap in a cellophane sprinkled with flour and chill for 30 mins.Pre-heat oven to 350*F.Sprinkle
flour on smooth surface .When crust has been chilled for 30 mm thick use an inverted tart mold
or knife to cut out.
4. Lightly grease the tart molder with butter and place a cut pieces of dough into each mold.Prick
with fork.

Procedure for filling

1. Combine all ingredients for filling except roasted pili nut. Cook in a double boiler until thick.

2. Scoop filling into prepared crust then top with roasted pili nut.

3. Arrange in baking sheet and bake for 25 to 30 mins or until golden brown.
Remove from the molds then cool and wrap with candy wrapper if desired and store in an air
tight container if not eaten immediately.
 CREAM PUFF/ ECLAIRS

Ingredients:

1 cup all purpose flour

1/4 tsp. salt
1 cup water
1/4 cup butter
3 pcs eggs

Procedure:

1. Sift together flour and salt.Place water and butter in a sauce pan.Let boil over low heat until
butter melts.
2. Add the flour all at once.Stir vigorously until mixture forms into a ball and leaves the sides of the
pan.Add eggs one at a time,beating well after each addition.Continue beating until dough us
thick and smooth.
3. Drop by tablespoon or using a pastry bag,press mixture on an proper;y greased sheet,1 inch
apart.Bake in a pre-heated hot ven at 425*F orr 220*C.Lower temperature after ten minutes to
220*C,cook for 25 minutes or until golden brown. (Refrain from opening the oven during the
first 10 minutes.The mixture will surely sag.)
4. Let cool.Cut a slit on sides and apply filling.Sprinkles on top with confectioner’s sugar.

Cream Filling

Ingredients:

1/4 cup flour

1/2 cup sugar
1 cup evaporated milk + 1/2 cup water
1 tbsp vanilla
2 eggyolk,beaten

Procedure:

1. In the upper part of the double boiler,combine sugar and milk in flour little by little,stirrimg
constantly until thick.
2. Add slightly beaten egg,vanilla and butter.Continue stirring until thick or spreading consistency.
 PIZZA

Makes 2-10
Prep. Time:20 mins
Cook time: 25 mins.

Ingredients:

For the Dough:

3½ cups all purpose flour

1 tsp salt
2 tbsp sugar
2 tbsp extra virgin olive oil
1 1/3 cups warm water,110 degrees
1 tbsp yeast

For the sauce/red pizza

1¼ cup tomato sauce or tomato puree
Dried oregano,to taste
Dried basil,to taste
Granulated garlic,to taste
Granulated onion,to taste
Salt and pepper,to taste
Pinch of sugar

For the Pizza toppings:

1 bar quick melt cheese
250 grams sliced ham,sliced into cube
1 pc white onion,sliced into rings
1 pc green bell pepper,sliced into strips or ring
1 can pineapple tidbits

Procedure:

1. Add the yeast to warm water and set aside for about 3 minutes.

2. In a bowl of stand mixer,fitted with a dough attachment,mix together the flour,salt,sugar and
olive oil.Stir yeast in the water to make sure its all dissolved and add it to the flour mixture.

3. With the speed on medium,mix until everything is combined.Reduced the speed to low and mix
for 10 minutes.
4. Oil 2 bowls with olive oil abd set aside.Divide the dough into two pieces and roll into a ball.Place
each ball of dough into the oiled bowls,seam side down and brush the tops of the dough with a
little oil to stop them from drying out.Place a piece of plastic wrap on top of each bowl and
placed the dough into warm place.Inside a microwave o oven (oven turned off)works best.

5. To make the sauce,simply mix together all of the sauce ingredients and adjust the seasonings to
your taste.Set aside.

6. To make the pizzas,preheat the oven to 475 degrees and place a pizza stone in the oven and
preheat it for 20 minutes.(if you don’t have pizza stone you can use a large baking sheet just
place in the oven upside down so there are no edges).

7. Sprinkle some flour onto your counter,take 1 ball of dough and dredge it in the flour on all
sides.Using your hands or rolling pin,roll the dough out to a 10 inch circle.

8. Using a pizza peel (or a bking sheet upside down so that there are no edges)place the rolled out
pizza dough on it and start topping it.To make a red pizza,using a ladle and no cook sauce and
using the back f the ladle swirl it all over the top of the dough.
Top it with the shredded cheese and using peel slide it onto the pizza stone.Cook for 20
minutes,rotating half way through ensure even baking.
 SPECIAL DOUGHNUTS

2¼-2½ cups all purpose flour (295-325 grams)

1½ tsp active dry yeast
3 tbsp unsalted butter,cut into small pieces(40 grams)
3 tbsp granulated white sugar(35 grams)
1/4 tsp salt
1/2 cup (120 ml)milk,heated to lukewarm
1 pc large eagg,lightly beaten

PROCEDURE:

1. In a large bowl,whisk together 2 1/4 cups (295 grams)flour and the yeast.Add the butter
and with a pastry blender or your fingertips,cut or rub the butter into the flour mixture until
you have coarse crumbs.Stir in the sugar and salt.
2. Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten
egg and stir until you have a ball of dough.Add more flour,a tablespoon at a time,if
necessary.Then transfer the dough to a lightly floured surface and knead until the dough is
no longer sticky and is smooth and elastic(about five minutes).
3. Shape the dough into a ball and place in a large lightly greased bowl,turning once.Cover the
bowl with plastic wrap and let rise in a warm place until it doubled(approximately 1 ½ - 2
hours).
4. Place the dough on a lightly floured surface and gently punch the dough to release the
air.With a lightly floured rolling pin,roll the dough into a thickness aof about 1/2 inch (1
cm).Cut the dough into about 2 ½ - 3 inch (6-7 cm) circles,using a lightly floured doughnut
cutter or cookie cutter (will need a smaller cookie cutter to cut the center hole)
5. Place the doughnuts on a lightly floured baking sheet,lined with parchment wrap (lightly
butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won’t
stick)and let rise in a warm place until almost doubled (about 30-60 minutes).
6. Carefully place the doughnuts into the hot oil,about 2 to 3 at a time (do not over crowd).
Fry each side until golden brown,about 40-60 seconds per side.The doughnut holes will only
take about 30 seconds per side.
7. Carefully remove the doughnuts from the hot fat with tyhe end of the wooden
spoon,tongs,slotted spoon,bamboo chopsticks or Chinese skimmer.Place on a baking sheet
lined with clean paper towels.After a minute,roll the doughnuts in the sugar.These
doughnuts are best freshly made.

Topping:

Chocolate ganache:

100 grams dark chocolate bar

30 grams all purpose cream
1 tbsp butter
Candy sprinkles

Combine all ingredients for the ganache and melt over a double boiler.

Sugar glaze:

Powdered sugar/confectioner sugar,as needed

Water,as needed

Makes about 8-3 inch doughnuts and 8 doughnut holes

Preparation time : 60 minutes

PIES
 PINEAPPLE PIE
Ingredients:

PIE CRUST:

2½ cups all purpose flour

1 tsp salt
3/4 cup butter,chilled and cut into cubes
2 tbsp granulated sugar
1/4 to 1/2 cup of cold water

FILLING:
2 cups crushed pineapple
1 cup pineapple juice
1/2 cup sugar
1 tsp vanilla
1/4 cup cornstarch
1 pc egg (egg wash)

Cooking Directions:

1. Create the crust by combining the flour,sugar and salt then mix well.
2. Add the butter in the middle and mix using a pastry mixer.
3. Gradually pour the cold water while mixing the ingredients.Continue mixing until all the
ingredients are well incorporated.
4. Gather the dough and mold into a ball shaped figure.
5. Refrigerate the dough for at least 30 minutes to harden the butter.
6. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling
pin.The flattened dough should be wide enough to cover a 9 inch circular baking pan.
7. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of
scissors.
8. Refrigerate while doing the filling.

1. Preheat the oven to 425*F.

2. In a mixing bowl, combine the sugar and cornstarch with a spoon.Add the crushed
pineapple,pineapple juice and vanilla extract.
3. Blend all the ingredients well,making sure that no lumps left.
4. Pour the mixture into the unbaked pie shell.Cut the other crust into strips and top the
mixture lattice style.Brush the top with egg wash.
5. Bake it in the oven for about 45 minutes to an hour or until it has turned golden brown.
6. Allow it to cool for a few minutes.Cut and serve.
 EGG PIE RECIPE

Ingredients

PIE CRUST
2½ cups all purpose flour
1 tsp salt
3/4 cup butter,chilled and cut into cubed
2 tbsp granulated sugar
1/4 to ½ cup cold water

FILLING
1¾ cups evaporated milk
3 pcs raw eggs
1 pc egg,whites separated from the yolk
1 tsp vanilla extract
1 cup granulated sugar

Instructions:

1. Create the crust by combining the flour,sugar and salt then mix well.
2. Add the butter in the middle and mix using a pastry mixer.
3. Gradually pour the cold water while mixing the ingredients.Continue mixing until all the
ingredients are well incorporated.
4. Gather the dough and mold into a ball shaped figure.
5. Refrigerate the dough for at least 30 minutes to harden the butter.
6. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling
pin.The flattened dough should be wide enough to cover a 9 inch circular baking pan.
7. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of
scissors.
8. Refrigerate while doing the filling.
9. Start making the filling by scalding the evaporated milk.This is done by heating it in the
microwave oven for 2 minutes.
10. In a large mixing bowl,combine the 3 raw eggs and the separated egg yolk then whisk.
11. Gradually add the granulated sugar while whisking.
12. Put in the vanilla extract then whisk until every ingredients is properly distributed.
13. Pour in the scalded milk then mix thoroughly.
14. Beat the separated egg whites using an electric mixer until it forms soft peaks.
15. Fold the processed egg whites in the milk-eggs mixture.
16. Preheat oven to 350 degrees Fahrenheit.
17. Pour the filling on the refrigerated pie crust.
18. Bake for 15 minutes at 350 degrees Farenheit then lower the heat to 325 degrees Farenheit
for 30 to 40 minutes.
19. Remove the egg pie from the oven and let cool.
 BUKO PIE

Ingredients:

Crust: (use double crust) Fillings

3 cups all purpose flour 1/2 cup sugar

1/2 tsp salt 1/2 cup cornstarch
1 tbsp sugar 2 cups slivered/shredded young buko
1/2 cup lard 1 tsp vanilla
1/2 bar butter 1/2 cup condensed milk
9-10 tbsp cold water 1 cup coconut juice
1/2 cup evaporated milk

Steps/Procedures:

Procedure for the dough

1. Combine flour,salt ,sugar in a bowl cut in butter with pastry blender or with fork until mixtures
resembles coarse crumbs.

2. Add the egg and water, a tablespoon at a time enough to form a ball of dough.Chill for 30
minutes.Roll into fit into the plate.Prick with a fork.

Procedure for the fillings

1. Combine all ingredients for filling.Cook over a low fire stirring continuously.

2. Pour into prepared pie shell.Top with another half of dough lattice top.
Brush with the evaporated milk.Bake until crust is golden brown in color.
COOKIES
 CORNSTARCH COOKIES

Ingredients:

50 grams margarine
1/2 bar butter
1/2 cup refined sugar
2 pcs whole egg
500 grams cornstarch
1/4 cup condensed milk

Procedure:

Measure all ingredients.Sift cornstarch,set aside. Cream butter and margarine until light
and fluffy add egg one at a time then sugar.Add cornstarch gradually alternate with the milk and
continue creaming to for a dough.Form into desired shape arrange in ungreased baking
sheet.Bake at 350*F until light brown in color.Cool then pack to preserve freshness.
 CHOCO CHIPS COOKIES
Ingredients:

3 cups all purpose flour

3/4 cup butter

1 cup brown sugar

2 pcs eggs

1 tsp baking powder

1 tsp vanilla

1 cup chocolate chips

1/2 cup roasted pili or roasted nut,chopped (optional)

Cream the butter,sugar until light and fluffy,add egg one at a time,vanilla and baking
powder. Mix until smooth.Fold in chocolate chips.Add pili nuts (if desired).Bake for 10 minutes
at 350*F Until golden brown.
 PINEAPPLE UPSIDE DOWN CAKE
Ingredients

Chiffon cake Caramelized sugar and toppings

2½ cup cake flour 1/2 cup sugar

3/4 cup refined sugar 1/4 cup water
1 tbsp b.powder 1 tbsp butter
1/3 cup oil
8 pcs eggyolk 4 pcs slicedpineapple
3/4 cup pineapple juice cherry
8 pcs eggwhites nata de coco
3/4 cup refined sugar
1 tsp cream of tartar

Procedure:

1. Caramelize together the sugar and water until it spins a thread then add butter.Pour into the
pan spreading evenly and arrange the pineapple slices,cherries and nata de coco. Over
caramelized sugar.Set aside.
2. Pre-heat oven 325*F.
3. Sift flour and measure.Sift again together w/baking powder,add sugar make a weel at the center
and pour the oil,egg yolks and pineapple juice and mix until smooth.Set aside.
4. Beat the egg whites w/ cream of tartar until soft peaks form.Add gradually the remaining 3/4
cups sugar and continue beating until stiff but not dry.
5. Fold in beaten egg whites into the egg yolk mixture (batter mixture)until thoroughly blended.
6. Pour into prepared pan,bake for 45-50 mins or until done.Invert to cool into the cooling
rack.Transfer into serving platter upside down.
 CHOCOLATE CRINKLES

Ingredients:

60 grams butter
225 grams bitter sweet chocolate,coarsely chopped
100 grams white sugar
2 pcs large eggs
2 tsp vanilla extract
200 grams all purpose flour,sfted (1 ½ cup)
50 grams chocolate powder,sifter (1/4 cup)
1/4 tsp baking powder
1/2 cup confectioner sugar

Method:

1. Melt the chocolate and butter over a double boiler.Remove from the heat and set aside.

2. Beat eggs and sugar until thick,pale and fluffy.Beat in the vanilla extract and then stir into the
melted chocolate mixture.

3. Sift together the flour,chocolate powder,salt and baking powder.Add to chocolate

mixture,mixing until blended.Cover and refrigerate until firm enough to take shape,3-4 hrs.or
overnight.

4. Preheat oven to 325*F (170 *C)and place rack in center of oven.Line two baking sheets w/
parchment paper.

5. Place the confectioner sugar in a shallow bowl.With lightly greased hands.Rool a small amount
of chilled dough (about a teaspoon full) to form a 1 inch ball.Place the ball of dough into
confectioners’ sugar and roll in the sugar until it is completely coated and no chocolate shows
through,then place on prepared baking sheet.Continue forming cookies,spacing about 1 inch
apart on baking sheet.

6. If the dough softens as you’re shaping it,return to the refrigerator and let chill until firm.

7. Bake for 8 to 10 minutes or just until the edges are slightly firm but the cebters are still soft,(for
moist chewy cookies do not over bake.Over baking these cookies will cause them to be
dry.)Remove from the oven and place on wire rack to cool.
 BUNS

(Hotdog roll,ham roll,pan de cooc/mongo bread)

INGREDIENTS WEIGHT (grams)

Hard flour 1,000 (500)

Sugar 120 (80)
Salt 15 (10)
Milk powder 40 (20)
Eggs 100 (2 eggs,small) (50 grms,1 pc)
Water 450 (225) 100 EVAP+ 125 WATER
Yeast 15 (15)
Bread improver 5
Butter 100 (50)
Shortening 40 (40)

TOPPINGS:

Slices of ham 3 pcs

Hotdog 6 pcs
Cheese 1/2 bar
Catsup (optional)

Method: Straight method

 Scaling weight/ pc = 60 grams

 Round
 Rest for 15-20 mins /benching
 Make- up process
 Final proofing: 1 ½ hrs
 Oven temperature: 400 *F for 20 mins
 Brush w/ mixture and evaporated milk before baking
 Sprinkle w/ semame seeds for toppings
 Hordog for hotdog buns
 PANDESAL

Ingredients:

520 grams all purpose flour

1 pc raw egg
150 grams refined sugar (reserved 30 grams for yeast)
40 grams butter
50 grams lard
5 grams baking powder
100 grams evap.milk
1 tbsp cooking oil
1 cup bread crumbs
5 grams salt
10 grams yeast
100 grams water,warm

PROCEDURE: Straight Method

1. Combine yeast,sugar,warm milk and stir until the yeast and sugar are fully dissolved.
2. In a mixing bowl,combine the dry ingredients starting the flour then the sugar,salt and baking
powder.Mix wwell by strirring.
3. Add the egg,cooking oil and the yeast-sugar-milk mixture in the mixing bowl with the dry
ingredients then mix again until a dough is formed.Use a clean hands to effectively mix the
ingredients, add butter and lard little by little while kneading then transfer in flat surface,knead
the dough until the texture becomes fine.
4. Mold the dough until shape becomes round then back in the mixing bowl greased with oil.Cover
mixing bowl with damp cloth and let the dough rise for at least 1 hour.
5. Put the dough back to the flat surface punch and divide into 4 equal parts using a dough cutter.
6. Roll each part until it form a cylindrical shape.
7. Slice the cylindrical dough diagonally (these slices will be the individual pieces of the pandesal)
8. Roll the sliced dough over the bread crumbs and place in baking tray with wax paper (make sure
to provide gaps between dough as this will rise later on)
9. Leave the sliced dough with bread crumbs in the try for another 10 to 15 mins.
10. Pre heat the oven at 375*F for 10 mins
11. Put the tray with the dough in the oven and bake for 15 mins.
12. Turn off the oven and remove the freshly baked pandesal.
 FUDGY CHOCOLATE BROWNIES
Ingredients:

350 grams semisweet or bittersweet chocolate,chopped

1/2 cup unsalted butter,cut into pieces
3 large eggs
3/4 cup granulated white sugar
1 tbsp vanilla
1 cup all purpose flour
1/4 cup powdered chocolate
1/2 tsp baking powder
1/4 tsp salt
1/4 cup roasted pili,chopped (toppings)

Procedure:

Preheat the oven to 350 *F (117 *C) and place a rack in center of oven.Butter (or spray with a non-stick
cooking spray) a pan.Then line the pan with parchment paper.

Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering
water.Remove from the heat and set side.

Meanwhile,in a large bowl whisk(can use a hand mixer) together the eggs and sugar.Fold in the melted
chocolate mixture and vanilla extract.

Whisk together the flour,baking powder,powdered chocolate and salt and then fold into the chocolate
and sugar mixture until well combined.

Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick inserted in the center
comes out with a few moist crumbs.Remove from oven and let cool on a wire rack.

Serve temperature or chilled.Store leftovers in the refrigerator .These freeze well.

Makes about 32 brownies

Note : if you would like to make smaller batch,simply half the recipe and bake the brownies in an 8 x 8
inch (20 x 20 cm) pan for about 30-35 minutes.
SPONGE
CAKES
 PEANUT COOKIES

Ingredients:

1/2 cup butter

2 pcs egg
1/2 cup peanut (chopped)
1/2 cup peanut butter
1/2 cup refined sugar
1/2 cup brown sugar
1/2 cup milk powder
2 cups all purpose flour
2 tsp. baking powder
1/4 cup chopped peanuts,toppings

PROCEDURE:

Sift : All purpose flour,milk powder and baking powder

Cream : Butter and peanut butter

Add : Sugar gradually and cream until light and fluffy.

Add : Egg one at a time

Add : Chopped peanut

Add : Flour mixture gradually cream until well combined

Drop : From a teaspoon into greased cookie sheet

Bake : In a moderate oven (350*F) for 12-15 mins.

 CHOCO CHIPS COOKIES
Ingredients:

3 cups all purpose flour

3/4 cup butter

1 cup brown sugar

2 pcs eggs

1 tsp baking powder

1 tsp vanilla

1 cup chocolate chips

1/2 cup roasted pili or roasted nut,chopped (optional)

Procedure:

Cream the butter,sugar until light and fluffy,add egg one at a time,vanilla and baking powder. Mix until
smooth.Fold in chocolate chips.Add pili nuts (if desired).Bake for 10 minutes at 350*F Until golden
brown.

Use a table spoons to scoop and drop about 1 table spoons of dough onto prepared baking sheets.Bake
about 10-14 minutes or until golden brown around the edges.Cool completely on a wire rack.
 SPONGE ROLL W/ SWISS BUTTER CREAM FILLING

Ingredients:

Sponge Cake Fillings & Icing (Swiss Butter Cream)

8 pcs Egg yolk 3 pcs egg whites

1/4 cup refined sugar 100 grms. Refined sugar
1 1/2 cup sifted cake flour 1 bar MAGNOLIA GOLD BUTTER
1 1/2 tsp b.powder 1 tsp. vanilla
1/4 cup pineapple juice
8 pcs Egg whites Sponge cake
1/2 cup refined sugar
1 tsp. cream of tartar

Method for sponge roll:

1. Whisk cake flour and baking powder. Set aside.

2. Beat egg yolk until frothy, and then add 1/4 cup sugar gradually.
3. Beat the egg whites until thick peak, gradually add the ½ cup sugar until stiff but not dry.
4. On a slow speed, add the egg yolk mixture, and then alternately add flour and pineapple juice,
beginning and ending with the flour.
5. Pour on a well greased jelly roll pan lined w/ wax paper. Drop once.
6. Bake for 25 to 30 mins. or until it bounce back when touched.
7. Invert on a wax paper w/ powdered sugar .Divide into 2.Roll half of the cake.Set aside, let it
cool.
8. Unroll the cake,using the spatula spread swiss butter cream evenly to fill the cake then roll
again, chill before applying the icing.
9. Slice the half of the cake into petit fours then ice with prepared swiss butter cream.Chill
before serving.

Method for Swiss Butter Cream

1. Combine sugar and egg whites in a bowl stirring until the sugar dissolved.
2. Place on a barely simmering hot water bath, whipping constantly until the temperatures
reaches 70 C.
3. Transfer into a mixer fitted with wire whisk attachment, whip until stiff peak, beating to
medium speed until cold, gradually add butter,vanilla and all purpose cream and beat in
medium speed until smooth and creamy.
 CHOCO ROLL

Ingredients:

Sponge Cake Filling:

8 pcs Egg yolk 1/4 cup cornstarch

1/4 cup refined sugar 1/2 cup evap.milk
1½ cup sifted cake flour 1/4 cup condensed milk
1/4 cup cocoa(bensdrop) 1 tsp choco flavor
1½ tsp b.powder 1/4 cup cocoa powder
1/8 cup water + 1/8 cup 2 tsp butter
Choco flavour(flavocol) 1/4 cup water
8 pcs Egg whites Sponge cake 1/4 cup refined sugar
3/4 cup refined sugar
1 tsp. cream of tartar

Steps/Procedures:

Procedure: (Sponge)

1. Combine and sift cake flour, 1/4 cup cocoa and baking powder.
2. Beat egg yolk until frothy, and then add 1/4 cup sugar gradually.
3. Beat the egg whites until thick peak, gradually add the ½ cup sugar until stiff but not dry.
4. On a slow speed, add the egg yolk mixture, and then alternately add flour and water/choco
mixture, beginning and ending with the flour.
5. Pour on a well greased jelly roll pan lined w/ wax paper. Drop once.
6. Bake for 20 minutes until it bounces back when touch
7. Invert on a wax paper w/ powdered sugar roll and let cool.
.

Filling

1. Combine all ingredients for filling,stirring continuously until powdered cocoa is dissolved.
2. Cook over double boiler stirring continuously until thick,let cool and spread over unrolled
sponge cake then carefully roll again the cake.
 SOFT ROLL

INGREDIENTS:

60 grms. evaporated milk

60 grms. warm water
10 grms. yeast
300 grms. bread flour
40 grms. bread flour for dusting
80 grms. refined sugar (20g. for yeast, 60 g. for flour mixture)
60 grms. egg( slightly beaten)
5 grms. salt( dissolved in milk)
20 grms. butter
25 grms. lard
5 grms. High ration shortening
5 grms. vanilla

Mise in place
1. Weigh ingredients.
2. Grease baking sheet and mixing bowl w/oil.
3. Pre heat oven 400*F.
4. Sift flour.
5. Prepare warm water.

Procedure:

1. Combine water with 10 g yeast and 20 g sugar.Set aside.

2. Combine milk,vanilla and salt.Set aside.
3. Combine 300 g.flour,60 g.sugar,make a well at the center add in milk,egg and yeast mixture
then mix very well to form a dough.
4. Knead the dough while adding shortening little by little butter first then lard and high ratio
shortening.
5. Transfer to a clean surface dusted with flour and knead until the texture of the dough
becomes smooth and elastic and brush surface with oil to prevent from sticking.Weigh
6. Put in a greased mixing bowl and cover with damp cloth or a cling wrap and let rise for about
45 mins.
7. Transfer to a clean surface then punch the dough to release the air.Weigh the dough 40 grms
each and form into buns or dinner roll.
8. Proof for 20 mins.or until double in size.
9. Bake for about 15 mins.brush w/ evap.milk return into the oven,bake again until light golden
brown.
CHOCOLATE MUD CAKE

Ingredients:

Chocolate cake Chocolate Ganache

2 cups cake flour 250 ml heavy cream

3/4 cups hot water 1/2 cup butter
250 grams butter 1½ cup chocolate
250 grams chocolate
1/2 cup milk
1/2 cup cocoa powder
4 pcs eggs
550 grams refined sugar
2 tbsp instant coffee
2 tsp oil
1/2 tsp. baking powder
1 tsp salt

Procedure:

1. Melt the butter, chocolate and sugar and coffee dissolved in hot water. Remove from the heat
once melted.
2. Beat the milk and egg on at time.Add the oil.
3. Add the flour,baking powder,baking soda,salt and cocoa powder and beat in a slow speed until
well combined.
4. Bake at 150*C for 2 hours or until done.Let it cool down.
5. Cut some excess of the cake base and pour the chocolate ganache.
 CHEESE CUPCAKES

Ingredients:

2 cups cake flour

1 can condensed milk
2 cups cheese ( 1 cup for the recipe,1 cup for the toppings)
1/2 cup butter
1½ tsp baking powder
1 tsp vanilla
2 pcs eggs
1/2 cup + 2 tbsp sugar

Procedure:

1. Beat the butter and add the sugar.Beat until light and fluffy.Add the vanilla.
2. Add the egg one at a time in the butter.Beat in each addition ,continue mixing until all the
ingredients are well combined.
3. Put the condensed milk in the butter.Mix well and set aside.
4. Sift flour and baking powder.
5. Add the flour and 1 cup of cheese into the butter and mix well.
6. Scoop the mixture in the pan lined with paper cups.
7. Top it with the cheese.
8. Bake at 180*C for about 18-20 minutes
 CHOCOLATE MUD CAKE
Ingredients:

Chocolate cake Chocolate Ganache

2 cups cake flour 250 ml heavy cream

3/4 cups hot water 1/2 cup butter
250 grams butter 1½ cup chocolate
250 grams chocolate
1/2 cup milk
1/2 cup cocoa powder
4 pcs eggs
550 grams refined sugar
2 tbsp instant coffee
2 tsp oil
1/2 tsp. baking powder
1 tsp salt

Procedure:

6. Melt the butter, chocolate and sugar and coffee dissolved in hot water. Remove from the heat
once melted.
7. Beat the milk and egg on at time.Add the oil.
8. Add the flour,baking powder,baking soda,salt and cocoa powder and beat in a slow speed until
well combined.
9. Bake at 150*C for 2 hours or until done.Let it cool down.
10. Cut some excess of the cake base and pour the chocolate ganache.
 CHEESE CUPCAKES
Ingredients:

2 cups cake flour

1 can condensed milk
2 cups cheese ( 1 cup for the recipe,1 cup for the toppings)
1/2 cup butter
1½ tsp baking powder
1 tsp vanilla
2 pcs eggs
1/2 cup + 2 tbsp sugar

Procedure:

9. Beat the butter and add the sugar.Beat until light and fluffy.Add the vanilla.
10. Add the egg one at a time in the butter.Beat in each addition ,continue mixing until all the
ingredients are well combined.
11. Put the condensed milk in the butter.Mix well and set aside.
12. Sift flour and baking powder.
13. Add the flour and 1 cup of cheese into the butter and mix well.
14. Scoop the mixture in the pan lined with paper cups.
15. Top it with the cheese.
16. Bake at 180*C for about 18-20 minutes
 BROWNIE ICE CREAM SANDWICH
Ingredients:

1 bar unsalted butter (melted)

1 cup sugar
2 pcs egg
1/2 tsp salt
1/2 cup cocoa powder (unsweetened)
1/2 cup all purpose flour
2 pack solo ice cream (any flavour)

Procedure:

1. Stir butter,sugar,egg,salt and whisk together until well combine

2. Add the cocao powder and all purpose flour,mix well.
3. Pour in the greased pan and spread evenly the batter mixture.
4. Bake for 10-12 minutes at 350 *C.
5. Once the cake is cold, soften the ice cream and spread in the cake.
6. Wrap the cake with plastic and freeze until it set for 2 hours or overnight.
 CARAMEL BARS
Ingredients:

1 tsp baking powder

2 tsp vanilla
½ tsp salt
1 cup powdered milk
1 ½ cup sugar
½ cup peanuts (chopped)
1 cup butter
2 cups cake flour
1 can condensed milk
2 eggs + 2 egg yolks

Procedure:

1. Sift flour, salt, baking powder and sugar.Add the half of the peanuts.
2. Melt the butter,add the vanilla, 2 eggs and eggyolks and condensed milk.Mix well.
3. Combine the dry ingredients to the wet ingredients.Mix until they are well combine.
4. Spread evenly the batter mixture in the jelly roll pan lined with wax paper.
5. Sprinkle peanuts at the top.
6. Bake for 160 *C for 35-40 minutes or until done.
 COCONUT MACAROONS
Ingredients:

4 cups desiccated coconut

1 can condensed milk
3 pcs eggs
1/3 cup sugar
1/4 cup melted butter
1 tsp vanilla

Procedure:

1. Preheat oven to 350 *C.

2. Cracks egg into a bowl and beat the eggs until frothy.
3. Add the melted butter and sugar.Beat again until the sugar is dissolved.
4. Add the condensed milk and vanilla extract, beat again until well combined.
5. Add the desiccated coconut and mix thoroughly.
6. Transfer macaroons into muffin pan lined with paper cups.
7. Bake for 14 minutes.
8. Brush with melted butter.
 COCONUT PANDAN CUPCAKE
Ingredients:

CUPCAKE BUKO PANDAN FROSTING

1 cup coconut milk 3 pcs egg whites

1/2 cup desiccated coconut 100 grams sugar
2 cups cake flour 1 bar butter
1 cup sugar 2 tsp buko pandan flavor
3 pcs egg
1 tsp baking powder
1/2 tsp salt
1 cup butter

Procedure:

1. Combine flour,salt and baking powder.

2. Add the desiccated coconut.Set aside.
3. Combine 2 ½ tsp of buko pandan flavour to the coconut milk and mix well.
4. Beat the butter gradually and add sugar until light and fluffy (3-5 minutes).
5. Add the egg and beat one at a time in each addition.
6. Combine the 3 mixture,begin by adding the cake flour to the butter mixture and beat,then the
liquid mixture.Starts with the flour and ends with the flour.
7. Pour the batter in the muffin pan ,bake for 170-175*C for 20-25 minutes.

Frosting:
4. Combine sugar and egg whites in a bowl stirring until the sugar dissolved.
5. Beat the egg whites until thick peak.
6. Add the butter gradually continue until all the butter is well combined.
7. Add the buko pandan flavour then beat until light and fluffy.