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CHOCOLATE CRINKLES
INGREDIENTS
1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup confectioners sugar
PROCEDURE:
1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with
a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it
comes together into a shiny, gritty, black dough of sorts.
2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in
thoroughly.
3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if
using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover
the dough with plastic wrap and chill the dough for four hours or overnight.
4 Preheat the oven to 350F and line two baking sheets with parchment paper. Place the
confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough
and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the
confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each
sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring
to a wire rack to cool completely.
2cup shortening
1cup sugar
1egg
3
1teaspoon vanilla
1 3 4cups sifted flour
1
2teaspoon salt
2cup cocoa
PROCEDURE:
Mix shortening, sugar and egg.
Stir in sour milk and vanilla.
Sift together flour, soda, salt and cocoa; stir.
Add nuts.
Chill 1 hour.
PRE Heat oven to 375F.
Drop by spoonfuls on greased cookie sheet.
Bake 8-10 minutes.
Note: You can use plain milk with 1 tbsp. vinegar to sour it. Works as well
THEN STIR IN
3cups oats (not instant)
1 1 2cups raisins
PROCEDURE:
Preheat oven to 350.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to
incorporate.
Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2
tablespoons of dough).
Drop 2-inches apart onto baking sheet sprayed with non-stick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire
rack to cool.
BREAD
PANDESAL
INGREDIENTS
2 cup water
2 cup milk
1 egg
1
2 cup sugar
4 teaspoon salt
Instructions
1.
Adjust oven rack to middle position and preheat oven to 375 degrees. Spray
bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
2.
In a small bowl, stir together orange juice, orange zest, buttermilk, butter and
egg. Set aside.
3.
In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and
baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened.
Gently stir in cranberries and nuts. Do not over mix.
4.
Scrape batter into prepared loaf pan and spread evenly with a rubber spatula.
Bake for 20 minutes, and then reduce heat to 350 degrees. Continue to bake until
golden brown and toothpick inserted into center of loaf comes out clean, about 45
minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and
cool at least one hour before serving.
5.
Note: Cranberries are a bit tricky to chop because they roll all over the place. You
can use a food processor if you like but I think it's easier to just cut each one in thirds
with a sharp knife; it's only one cup so it doesn't take long. If you're using frozen
cranberries, be sure to chop them while they're still frozen.
Doughnuts
INGREDIENTS
Dough
1teaspoon salt
2eggs
canola oil
2cup sugar
3cup shortening
Creamy Glaze
1 1 2teaspoons vanilla
3cup butter
Chocolate frosting
3cup butter
1 1 2teaspoons vanilla
Instructions
1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured
surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread
chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. Creamy Glaze: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted.
Remove from heat.
23. Stir in powdered sugar and vanilla until smooth.
24.
HOPIA
INGREDIENTS
Dough
pinch of Salt
Roll-in Fat
Filling
1 cup Sugar
Eggwash
2 eggyolks
Instructions
1 Mix the filling ingredients and cook in medium heat for 10 minutes. Set aside to cool.
2 At this stage, you could preheat the oven at 400 F.
3 Mix all the dough ingredients together. In a separate container, mix the roll-in fat ingredients together.
4 Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in
fat. Rest for a few minutes.
5 Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice,
resting the dough after every handling.
6 Flatten the dough and roll like a jelly roll. Cut to divide into 24 - 30 pieces, or depending to the size of hopia
you want.
7 Roll out with the cut side up, spoon the filling in. Collect all the sides to form a ball and flatten with the
smooth side up.
CHICKEN EMPANADA
INGREDIENTS
cup raisins
1 teaspoon salt
3 cups flour
Instructions
1.
Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up
2.
3.
Add the chicken breast then cook until color turns light brown (about 5 minutes)
4.
5.
6.
Add the green peas, raisins, and 1 teaspoon sugar then simmer for another 5 minutes
7.
Sprinkle teaspoon salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
8.
Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, 4
tablespoon. sugar, baking powder, and teaspoon salt. Mix well using a wire whisk.
9.
Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter
should be cold and solid before doing this)
10.
Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a
pastry blender to ease the process.
11.
Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in
your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a
cool place for at least 20 minutes
12.
Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin
to flatten it fully while creating a round shape.
13.
Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps)
at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have
formed a half moon shaped dough)then press the edges and seal. (refer to the video for the
technique)
14.
After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the
egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.
15.
Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed
doughs.
16.
Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes
at the same temperature.
17.
18.
Serve hot.
BEEF EMPANADA
Ingredients
Filling:
1 teaspoon salt
Dough:
3 cups AP flour
Cooking Procedure
1.
2.
Saut the onion and then add the ground black pepper.
3.
4.
Add the raisins, paprika, sugar, and salt. Stir and then pour-in the beef broth.
5.
6.
7.
Add the green peas. Stir and then cook for 2 minutes.
8.
9.
Prepare the dough by placing the salt, AP flour, baking powder, and sugar in a
mixing bowl. Use a wire whisk to mix the ingredients.
10. Put the butter pieces in the mixing bowl along with the cold water. Mix using a pastry
blender. If you dont have one, use 2 kitchen knives instead. You should mix like you
are cutting the dough in several pieces.
11. Grab about 3 tablespoons of the mixture and then shape it into a ball. do this until all
the dough is consumed.
12. Refrigerate the dough balls for about 20 to 25 minutes.
13. Flatten the dough ball by gently pressing the center with your hand against a clean
flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle
about 4 to 5 inches in diameter.
14. Arrange about 4 to 5 tablespoons of filling in the middle of the dough. Lock the edges
by folding or by pressing the tip of a fork in both sides.
15. Meanwhile, heat about 2 to 3 cups of oil in a cooking pot. Deep fry the empanadas
for about 3 to 5 minutes or until the color turns golden brown.
16. Remove from the cooking pot and then arrange in a plate lined with paper towels.
Let the excess oil drip-off.
17. Transfer to a serving plate.
PANDICOCO
Ingredients:
4 Eggs
Tablespoon salt
Filling
1 Teaspoon vanilla
Instructions:
1.
2.
3.
Combine egg mixture to the flour mixture, mix well to form a dough.
4.
Turn dough into a well-floured surface and knead until soft and elastic.
5.
6.
Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
7.
8.
9.
10. Pinch all the side together and twist to seal the edges.
11.
12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350F for about 5 minutes, brush the top with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.
SPANISH BREAD
Ingredients
1. Bread
2. 3 cups bread flour
3. 2-3 cups all-purpose flour
4. 2/3 cup sugar
5. 1 tsp. salt
6. 1 pouch (or 2.25 tsp.) yeast
7. 3 egg yolks
8. 3/4 cup milk
9. 1/2 cup melted butter
10. 1/2 cup water
Filling
11. 1/2 cup butter, melted
12. 1/2 tsp vanilla
13. 1 cup brown sugar
14. 1/2 cup bread crumbs
Instructions
1. In a small bowl, mix together warm water (not too hot, but warm enough to activate
yeast) and yeast until dissolved and set aside.
2. In a mixing bowl, mix together milk, salt, white sugar, melted butter, and egg yolks.
3. Mix in yeast mixture
4. Add in bread flour one cup at a time
5. Add all-purpose flour one cup at a time and mix well. You will need 2-3 cups total,
depending on your climate. Add enough flour so the dough is not sticky (even as you
knead it).
6. Sprinkle flour on a flat surface and knead dough for 5-7 minutes. Add more flour if
dough is sticky. You can also use a stand mixer to knead if you have one.
7. Put dough back in the mixing bowl, cover it with a cloth or plastic wrap and let it rise
to double size. Place the bowl near a heat source for a faster rise. It should take at
least an hour or two.
8. After the dough has risen, place it on a flat surface and cut it into four large pieces.
9. Roll each piece into a long piece of dough and cut into slices. I do about 7 slices for
each piece
10. Flatten each piece of dough into a long strip with a small tip at the end. The dough
should be about 2-3 inches wide.
11. For the filling, in a bowl, melt the butter and mix in vanilla.
12. Spread on a thin amount of butter on the piece of dough. Dont spread butter on the
tip of the bread, so it will stick better when you roll the dough.
13. Spread on a spoonful of brown sugar to make a thin coating
14. Roll the dough tightly from bottom to top. Pinch the tip tightly so the roll doesnt
open while baking
15. Coat each rolled dough piece in breadcrumbs.
16. Place it on a greased baking sheet. Allow the rolls to rise for about 20 minute
17. bake in the oven at 325 degrees F for 20-25 minutes (or until golden brown on top.
CINNAMON ROLL
Ingredients
1(1/4 ounce) package dry yeast
1cup warm milk
cup margarine
1teaspoon salt
2eggs
4cups flour
FILLING
ICING
8tablespoons margarine
1 cups powdered sugar
1
teaspoon vanilla
teaspoon salt
Instructions
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with
flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until
the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21
inches long by 16 inches wide.
6. It should be approx. 1/4 thick.
7. Preheat oven to 400 degrees.
13.
14.
15.
MACAPUNO TART
Ingredients
Crust
1 egg
Filling
1 egg yolk
2 teaspoons butter
Cooking Instructions:
1.
Preheat oven to 350 F. Prepare a muffin pan with 1-inch diameter cups.
2.
Prepare Crust: Cream butter and sugar until light. Add the egg and flour and
continue mixing until well-blended. Form into a log then divide the dough into 12
pieces. Put one ball of dough into muffin cup. Press to fit the sides and bottom. Set
aside.
3.
Prepare Filling: In a saucepan, put all the ingredients and cook over low heat until
thick and slightly dry. Cool slightly. Divide mixture over crusts. Bake tarts until light
brown in color. Remove from pan and cool completely.
EGG PIE
Ingredients
Pie Crust
1 teaspoon salt
Filling
Cooking Procedure
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.
5.
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.
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 ingredient is properly distributed.
13. Pour-in the scalded milk then mix thoroughly.
14. Beat the separated egg white using an electric mixer until it forms soft peaks.
15. Fold the processed egg white in the milk-eggs-sugar mixture.
16. Preheat oven to 350 degrees Fahrenheit.