Chocomoist Cake

6x4 – 1 recipe
8x4 – 1 ½ recipe
2 cups APF
3 cups APF
¾ cup cocoa powder
1 + 1/8 cup cocoa powder
1 ½ tsp baking powder
2 + ¼ tsp baking powder
1 ½ tsp baking soda
2 + ¼ tsp baking soda
1 tsp iodized salt
1 + ½ tsp iodized salt
2 cups brown sugar
3 cups brown sugar
½ cup corn oil
¾ cup corn oil
2 cups water
3 cups water
1 tbsp white vinegar
1 + ½ tbsp white vinegar

Vanilla Chiffon Cake

8x4 – 1 recipe
1 ¼ cup cake flour
½ tsp baking powder
¾ cup sugar
½ tsp salt
3 tbsp water
½ tsp vanilla
5 pcs egg yolks
½ cup oil

5 pcs egg whites

½ tsp cream of tartar
½ cup white sugar

150-160° c -40 mins

Mocha chiffon cake

MERINGUE
5 pcs Egg Whites
1/2 tsp Cream of Tartar
10 tbsp White Sugar
Mocha Flavorade
55grams instant coffee
5 1/2 tbsp hot water
20grams cocoa powder
BATTER
5pcs. Egg Yolks
1/2 cup Vegetable Oil
1/2cup + 1tbsp White Sugar
1/2 tsp Salt
3 1/2 tbsp Water
2 tbsp mocha flovor
1 and 1/4 cup Sifted Cake Flour
1/2 tsp Baking Powder

Baking Time: 60mins

Baking Temperature: 160°C

Chocolate chiffon cake

BATTER MIXTURE
5pcs. Egg yolks
6 and 1/2 tbsp or 75g Vegetable Oil
1/2 cup or 108g White Sugar
3 tbsp. Or 45g Water
1/2 tsp. Or 3g Salt
1 tsp. Or 8g Vanilla
30 - 40 g Cocoa (100% Cacau)
120g or 1cup + 2tbsp Cake Flour
1/2 tsp Baking Powder

For meringue
1/2 tsp. Cream of Tartar
125g or 0.625 cup of White Sugar
5 egg whites
Coconut Macaroons

½ cup butter
¼ cup sugar
4 eggs
1/8 cup flour
¼ tsp salt
1 can (390 g) condensed milk
1 tsp vanilla
2 cups desicated coconut

Bake at 170°c for 25-30 minutes until golden brown.

Chocolate Crinkles
2 eggs
¼ cup oil
1 tsp vanilla
1 cup sugar
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp salt

Powdered sugar for coating

-keep in freezer for an hour or refrigerate for about 4 hours or overnight.
Bake at 160°c for 12-15 minutes

Cream cheese Ensaymada –Yeast Mode

✔DOUGH
1 large egg [60 grams]
1/4 cup sugar [50 grams]
2 tsp instant yeast [6 grams]
1 cup milk [240 ml] (warm or room temp)
1/4 cup melted butter [60 ml] or (veg. oil)
3 cups all-purpose flour [405 grams]
1/2 tsp salt

✔CREAM CHEESE FROSTING /TOPPING/FILLING

1 cup cream cheese [225 grams]
1/2 cup softened butter [120 grams]
1/3 cup all-purpose cream [80 ml]
1 cup powdered sugar [120 grams]
1 cup grated cheddar cheese [235 grams] (topping)

✔MILK WASH
2 tbsp milk powder [15 grams]
1 tbsp water [15 ml]

*Substitutes for milk wash;

•egg wash (beaten egg)

Yield: 12 pcs (65 grams each, excluding filling).

Bake in a preheated oven at 180°c for 12-15 minutes

Sans Rival – Yeast Mode

✔Meringue Wafer
4 egg whites
1/4 tsp cream of tartar
1/4 cup granulated sugar
1 cup [150 grams] ground cashew nuts
✔Buttercream
4 egg yolks [optional]
1 tsp vanilla
1/4 cup [50 grams] granulated sugar
1 cup [225 grams] softened unsalted butter
✔Streusel
1 cup [150 grams] cashew nuts
1/2 cup crushed graham / biscuit

🎛Bake @ 170C for 20 mins.

After baking, turn off heat & leave the sans rival inside the oven for another 10 mins.

Caramel Bars –Chef RV

Recipe for 2 8x8 pan
1 1/2 cup salted butter (room temperature)
1 can condensed milk
8 egg yolks
1 cup white sugar
1/2 teaspoon baking powder
1 cup powdered milk
2 cups all-purpose flour
½ cup cashew for toppings

Bake at 165° c – 32-38 minutes

Cinnamon Rolls – Yeast Mode

✔Ingredients (Dough)
1 cup lukewarm milk (fresh or evap) [240 ml]
2 tbsp sugar [24 grams]
1 egg
2 tsp active dry yeast [7 grams]
1/4 cup melted butter (or veg. oil) [60 ml]
3 cups all-purpose flour [384 grams]
1/2 tsp salt
✔Filling
50 grams softened butter (or margarine)
1 cup brown sugar [200 grams]
2 tsp cinnamon powder
✔Glazing
100 grams all purpose cream (i used this instead of cream cheese)
*may use butter as substitute if no cream.
1/4 cup powdered sugar
2 tbsp milk

Yield: 16 pcs.
⏳Proofing time: 1 hour + 30 mins.
🎛Baking time: 20-25 mins. @ 170 C (baking time & temp. varies with oven specs, i’m using
conventional oven with bottom flame only)
☑️If using instant yeast, no need to dissolve & proof in lukewarm milk, you can add instant
yeast directly into the mixture.
☑️Either all-purpose flour or bread flour is ok to use.
💡Tips📝
✏️If your dough mixture seems too dry, you may add up some milk/butter/oil & mix
BEFORE kneading.
✏️Dough is normally sticky at first, just keep on kneading until smooth. DO NOT ADD
FLOUR when kneading; better grease kneading surface & hands with oil if dough is sticky.

Brazo de Mercedez Cupcake

Custard filling
8 pieces egg yolks
1 tbsp cornstarch
1 can condensed milk (300ml)
1 tsp vanilla extract
1 tbsp butter
Meringue
8 pieces egg whites
1/2 tsp cream of tartar
1 cup white sugar
1 tbsp cornstarch

Powdered Sugar for dusting

*beat the meringue in medium speed, slowly adding the sugar

Baked at 180°c for 18-20 minutes
Turn off the oven and leave it for about 10 minutes, slightly open.