Dinner rolls and Pandesal

Ingredients:

1 3/4 + 2tbsp cup bread flour

1 tsp Instant dry yeast

1/4 cup sugar

1/2 cup water

1 pc egg

2 tbsp + 2 tsp shortening

*extra flour for dusting

*extra shortening for greasing

*1 egg for egg wash  for dinner roll

* ½ cup fine bread crumbs  for PAN DE SAL

We bake it under 180 degree Celsius for 15 minutes.

Cinnamon Rolls with Cream Cheese Glaze

Dough

3 1/2 cups bread flour or all purpose flour

1/4 cup sugar

1/2 tsp. salt

2 1/2 tsp. instant yeast

1 /2 cup evap milk

1 large egg

1/4 cup melted butter or margarine

1 / 2 cup water
Filling

1/4 cup softened butter or margarine = 10.00

1/2 cup brown sugar = 4.50

2 Tbsp. Cinnamon powder = 5.00

Cream Cheese Frosting

1/4 cup Cream Cheese = 35.00

2 Tbsp. butter/ margarine = 5.68

1cup powdered sugar =11.70

1tsp. vanilla = 1.00

inch of salt = 0.05

1Tbsp. milk. = 0.85

1Tbsp. melted butter or margarine = 2.84 ( toppings and greasing)

TOTAL = 127.70

Buttercream Swissroll (TESDA Standard)

90 grams (3/4 cup) Cake Flour

2 grams (1/2 tsp) Baking Powder

1 gram (1/4 tsp) Salt

50 grams (1/4 cup) Oil

50 grams (3 tbsp + 1 tsp) Milk

50 grams (1/4 cup) Sugar

5 pcs Egg Yolks

5pcs Egg Whites

70 grams (1/4 cup + 2 tbsp) Sugar

225 (1 cup) Butter

130 grams (1 cup) Powdered Sugar

2 grams (1/2 tsp) vanilla extract

Bake at 170 degree Celcius for 15 minutes.

Cream Puff
Pate A Choux

60 ml water

60 ml milk

1 1/2 tsp sugar

1/4 tsp salt

1/4 cup butter

80 grams bread flour

2-3pcs eggs.

You can use this Custard recipe as your Pate A Choux filling to make it cream puff.

CUSTARD

2 egg yolks

50 grams sugar

170ml milk

20 grams cornstarch

1/4 tsp salt.

Egg Pie
Ingredients:

For the crust

1 1/2 cup all purpose flour ______________ 14

2 tablespoons sugar ____________________ 2

1/2 tsp salt 1/2 cup cold butter, unsalted ____________ 22

1 egg yolk ______________________________ 6

3 tablespoons ice cold water

For the filling:

1 can (375mL) evaporated milk __________ 28

5 whole eggs ____________________________ 30

1 cup sugar _____________________________ 12

1 1/2 tsp vanilla _________________________ 3

1 egg white (*egg white from the same egg for the crust)

Total ____________________________________ 117 pesos

Note: Overhead cost (water, electricity, transpo etc.) and labor cost were not yet included if you're
planning to sell.
 Buko Pie
Buko Pie is a slice of tropical delight from the Philippines. Bursting with the
flavors of fresh young coconut and a buttery, flaky crust, this
mouthwatering delicacy has become a beloved dessert not only in the
Philippines but around the world.
5 from 1 vote

Print Pin Rate

Course: Dessert, Snack

Cuisine: Filipino

Keyword: buko, coconut, pie

Prep Time: 15minutes minutes

Cook Time: 45minutes minutes

 Total Time: 1hour hour

8
Servings: – +

Calories: 621kcal

Author: Bebs Lott

Ingredients
Ingredients for crust

o 2 1/2 cups all-purpose flour

o 185 grams cold unsalted butter or vegetable shortening (cut into cubes)
o 1/4 tsp salt
o 5-6 tbsp ice cold water

Ingredients for buko filling

o 1 cup coconut juice

o 1 cup sugar
o 1 cup evaporated milk
o 3 tbsp cornstarch dissolve in 1/3 cup coconut juice (slurry or thickening
agent)
o 1 tsp vanilla extract
o 3 cups young coconut meat
o 1/4 tsp salt
o 1 egg (for eggwash)

Instructions
Making the crust

 In a bowl. Pour flour, salt, cold butter. Using your hands mix them together
until you have a sandy/crumbly texture.
 2 1/2 cups all-purpose flour,1/4 tsp salt,185 grams cold unsalted butter or
vegetable shortening

 Gradually add ice cold water, 1 tablespoon at at time, while kneading gently
with your hands until it forms into a rough dough.

5-6 tbsp ice cold water

 Divide dough in two equal parts and wrap each dough in cling wrap. While
wrapped, shape each dough into a flat disc.
 Place dough in the refrigerator and let chill for at least 30 minutes.

For making the filling

 In a cooking pot or saucepan over low heat, scald evaporated milk or until
small bubbles appear around the outside of the saucepan.

1 cup evaporated milk

 Add coconut juice and sugar then stir until sugar dissolves. Pour vanilla
extract and stir to incorporate. Simmer for a few seconds.

1 cup coconut juice,1 cup sugar,1 tsp vanilla extract

 Add the slurry or cornstarch mixture. Simmer while stirring until you
achieve a thick creamy texture.

3 tbsp cornstarch dissolve in 1/3 cup coconut juice

 Add young coconut meat and salt then gently mix to combine. Simmer for 2-
3 minutes.

3 cups young coconut meat,1/4 tsp salt

 Remove from heat and set aside to completely cool down.

Baking the pie

 Pre-heat oven at 170° C or 340° F. Prepare 26cm x 3 cm round baking pan.

  Take out one of the dough from the fridge an place in a flat surface slightly
dusted with flour. Flatten with rolling pin until it fits the pie pan with an
additional inch allowance for the edges.
 Gently fold the rolled dough in half then place the dough on top of the pie
pan with the folded part precisely in the middle. Unfold the pie dough and
gently press the dough on the bottom and sides.
 Using a kitchen knife, trim off excess dough, leaving at least a 1 cm
overhang. Poke the bottom with fork to release steam when baking.
 Pour in the cooled down buko (coconut) filling into the baking pan and
distribute evenly.
 Flatten the other dough and lay on top of the filling. Seal the sides by
pinching with your fingers or pressing down with a fork. Poke the top of the
pie as well to let steam escape while baking.
 Brush egg wash on the surface then place the pie inside the oven and bake
for 40-45 minutes. Baking time may vary depending on the oven you use.

1 egg

 Remove from oven and let it cool down. Cut into slices and serve. Bon
Appetit!

Light and Fluffy Chiffon Cake

INGREDIENTS

Dry Ingredients

1 ½ cups cake flour - - (200g)

1 teaspoon baking powder - - (5g)

½ teaspoon salt - - (3g)

½ teaspoon cream of tartar - - (1g)

Wet Ingredients

6 large egg yolks - - (100g)

6 large egg whites - - (200g)

1/3 cup vegetable oil - - (80g)

¼ cup water - - (60g)

1 teaspoon vanilla bean paste - - substitute with vanilla extract

Perfect Cream Puffs Recipe

Ingredients:
Choux pastry

236 g water 1 cup (you can use ½ milk or all milk instead as well)

115 g unsalted butter, cubed and at room temp 1 stick

145 g AP flour sifted, approximately 1 ⅛ cup (measured by spoon and level method)
4 large eggs each egg about 2 oz / 57 g (you may not use all of the eggs)

1/2 tsp sea salt use less if using table salt or fine salt

1 tbsp white sugar optional

1/2 tsp vanilla extract optional

Chantilly cream (stabilized sweetened whipped cream)

1 tsp powdered gelatin

2 tbsp water

1 tbsp heavy cream or milk

1 ½ cups chilled heavy cream 35% fat

30 g confectioner’s sugar ¼ cup

2 tsp good quality vanilla extract or vanilla bean paste

¼ tsp sea salt use less if you’re using table salt

To serve
Confectioner’s sugar

Moist Cupcake with Frosting

Moist Chocolate Cupcake

1 1/2 cups All Purpose Flour

3/4 cup Cocoa Powder

3/4 tsp Coffee Powder

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

1 cup Sugar
1/2 tsp Salt

2 pcs Eggs

1/2 cup Canola Oil

1 cup Buttermilk (1 cup milk + 1 tbsp vinegar)

1 cup Warm water

1/2 tsp vanilla

This recipe can produce 8x3 cake. If you want to make it into 3oz cupcakes, it can produce 24pcs.

Ensaymada & Cheeseroll: Using one

dough recipe
Ingredients:
1 3/4 cup bread flour

1 1/2 tsp instant yeast

1/4 cup sugar

1 pc egg

1/2 cup milk

3 tbsp butter

Water Roux: (get these ingredients from the recipe above)

1 tbsp flour

2 tbsp milk

Extra Ingredients extra butter for coating and greasing

1 pc egg for egg wash

cheese for toppings

Swiss Meringue

Buttercream (SMBC)

4 pcs egg whites

1 cup granulated sugar

½ tsp lemon/vinegar/cream of tartar (optional)

1 ½ cup butter 1 tsp vanilla

Notes:

1. I use cold butter, a little colder than room temperature to avoid the butter from melting onto your
meringue while mixing.

2. When mixing butter and meringue, I still use whisk attachment to hasten the incorporation of butter
and meringue.

3. Once butter is incorporated to your meringue, change attachment to paddle attachment and continue
mixing until your reach smooth and stable consistency.
Chef Remz

Caramel tart

Tart Shell

100 g butter
200 g plain flour or 1 1/4 cup +1/2 tbsp
60 g icing sugar or 4tbsp
1 tsp vanilla 1/4 tsp salt

For the Caramel

1 cup sugar
3 tbsp water
1 cup cream
2 eggs
1 tsp vanilla

For the meringue

 1/8 tsp cream of tartar
1/2 cup sugar
2 egg whites
1 egg

Boiled icing

This tutorial is again a step by step so that you can follow the flow on how i made it..So if you have
question just comment down below and i will answer it as i can. This recipe can cover 2 cake of 10 x
3 size. Disclaimer: I am not a Chef, I am not a good Baker, I am not master of any dessert making
and most I am not a master of any cake decorating. This video is showcasing only how i
made/design the cakes/desserts with my own style and perfection. Enjoy!

Ingredients:

4 egg white (large)

2c white sugar

3/4c water

1/3tsp cream of tartar

procedure:

1. cook the sugar syrup until caramilize in low flame.(note: notice it, dont leave the
caramel on its first boil). 2. when its boiling start beating the egg white into medium
high speed. 3. when the egg white is already steaf peak you may now gradually pour
the syrup. Beat it in 5 to 7 minutes. 4.You've notice the glossiness of the icing when
its done. Do not overmix.

Cream puff

Ingredients
US CUSTOMARYMETRIC
Servings: 28 cream puffs

Ingredients for Choux Pastry:

 1/2 cup water

 1/2 cup whole milk

 8 Tbsp unsalted butter

 1 tsp granulated sugar

 1/4 tsp salt

 1 cup all-purpose flour, measured correctly

 4 eggs, (large), room temperature

Ingredients for Cream Filling and Garnish:

 2 cups heavy whipping cream, chilled

 4 Tbsp granulated sugar

 1 tsp vanilla extract

 28 raspberries, optional

 1 Tbsp powdered sugar, to garnish

Moist Chocolate Cupcakes with Mocha

Buttercream Frosting
These Chocolate Cupcakes with Mocha Buttercream Frosting are the ultimate sweet treat. Super moist
and chocolatey, they're sure to be a family favorite.

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Total Time: 25minutes mins

Author: Lalaine Manalo

Course: Baked Goods

PrintPin ItEmail Recipe
12
– +Servings

Ingredients
 1 ½ cups flour
 1 cup sugar
 3 tablespoons cocoa
 1 teaspoon baking soda
 1 teaspoon salt
 1 cup water
 5 tablespoons oil
 1 tablespoon vinegar
 1 teaspoon vanilla extract

For The Mocha Buttercream Frosting

 2 ounces baking chocolate chips
 ½ cup butter, softened
 ¼ teaspoon vanilla extract
 ⅛ teaspoon salt
 1 tablespoon milk
 1 teaspoon instant coffee granules
 1 ½ cups powdered sugar
US CustomaryMetric

Instructions
1. Preheat oven to 350 F. Line a muffin pan with cupcake liners.
2. In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk until well-distributed.
3. In another bowl, combine water, oil, vinegar and vanilla extract. Add to flour mixture and stir
together until just combined.
4. Using a scoop or tablespoon, divide batter into prepared muffin pan.
5. Bake for about 18 to 20 minutes. Remove from heat and allow to completely cool before frosting.
For The Mocha Buttercream Frosting
1. In a microwaveable bowl, microwave chocolate on HIGH for about 40 to 45 seconds. Stir until
just melted and cool to room temperature.
2. In a small bowl, combine milk and instant coffee granules. Stir until dissolved.
3. In a large bowl, combine butter, vanilla extract, and salt and beat for about 2 to 3 minutes.
4. Add melted chocolate and beat until blended, scraping occasionally.
5. Gradually add powdered sugar and beat until light and fluffy.
6. Add coffee mixture and beat until desired consistency.
7. Chill buttercream for a few minutes before piping cupcakes.

Notes
 Add a teaspoon of instant coffee granules to the batter to boost the chocolate flavor.
 I use distilled white vinegar, but apple cider vinegar will work, too.
 If baking this as a cake, you can stir all the ingredients and bake it in the same pan. There's no need
to grease the baking pan.
 I included a delicious mocha buttercream frosting which really goes well with the chocolate flavor,
but you can just sprinkle the cupcakes with powdered sugar or use store-bought icing if you want
to keep things simple.

Brownies

Ingredients

 1 cup (8oz/225g) butter, melted

 2 tablespoons vegetable oil (coconut or canola)
 1 cup plus 2 tablespoons (6 1/4oz/177g) dark brown sugar
 1 cup plus 2 tablespoons (8 1/4oz/227g) white sugar
 4 large eggs, (room temperature)
 4 teaspoons vanilla extract
 1 cup (5oz/142g) all purpose flour
 1 cup (4oz/115g) good quality (unsweetened cocoa powder)
 1 teaspoon salt
 1 ½ cups (9oz/255g) bittersweet chocolate (roughly chopped)
Instructions

 Preheat the oven to 350°F (180°C) then butter and line an 8x8
inch baking tray with parchment paper and set aside.
 In a large bowl add the melted butter, oil, both sugars, eggs, and
vanilla.
 Using an electric hand mixer, whisk for about 5 minutes at high
speed until the mixture becomes very thick. You can also do this
by hand but you will just really need to give it some welly.
 Over the same bowl sift in the flour and cocoa powder. Gently
fold the dry ingredients into the wet ingredients until JUST
combined (do NOT over mix). Fold in half of the chocolate
chunks.
 Pour the batter into the prepared pan, then smooth the top.
Generously top with the remaining chocolate chunks.
 Bake for 45-50 minutes, or until the center of the brownies no
longer jiggles and is JUST set to the touch.
 Remove from the oven and allow to cool to room temperature
before removing from the baking tray and slicing into 16
brownies. Enjoy!