Bread Flour
Yeast
Sugar
Salt
Butter or shortening
Water
Bread crumbs

500gms.
1tsp.
½ cup
1 tsp.
2 tbsp.
250ml.
roll into it

Procedure

1. Pour sugar, salt and water into bowl. Stir.
2. On a separate bowl pour bread flour, instant yeast and butter or shortening      into bowl and mix.
3. Pour water mixture into bread flour mixture until formed a dough.
4. Allow the dough to rest for 15 minutes and form dough into desired shape     like a shape of pan de sal. Roll it to smooth texture kind of bread crumbs.
5. Put it into flat baking pans or cookie sheet.
6. Allow the dough to rise until double in size.
7. Once dough rise into desired level bake it at 350°F. oven temperature for     10-15 minutes.

Chocolate Pound Cake
< back

Cake flour
Sugar
Butter
Eggs
Cocoa
Vanilla
Baking powder
Milk

2 cups
1 cup
½ cup
2 pcs.
½ cup
1 tsp.
1 tbsp.
¾ cup

Procedure

1. Cream butter and sugar.
2. Add eggs and beat well until fluffy.
3. Fold cake flour, cocoa and baking powder.
4. Pour milk alternately while folding flour mixture.
5. Add vanilla and stir.
6. Pour into round baking pan.
7. Bake at 350°F for 30 minutes

Chocolate Chiffon Cake
< back

Meringue
Egg whites
Crème of tartar
Sugar

Mixture 1
Egg yolks
Sugar
Fresh milk
Oil

Mixture 2
Cocoa
Cake flour
Baking powder

8pcs.
1 tsp.
1 cup

8pcs.
¾ cup
200 ml
100 ml.

½ cup
1 ½ cup
1 tsp.

Procedure

1. Preheat oven at 350°F
2. Beat eggwhites and crème of tartar until frothy.
3. Add sugar gradually into bowl until hard peak but not dry.
4. On a separate bowl (mixture 1) beat eggyolks, sugar and freshmilk.
5. On another separate bowl (mixture 2) sift together cocoa, cake flour and      baking powder. Pour gradually to mixture 1.
6. Pour oil and mix until well blended.
7. Add ¼ recipe of meringue to the combined mixture 1 and mixture 2, mix and     fold and the rest of meringue. The concept is to have a greater volume of     meringue and not to be absorbed by the presence of oil in the mixture.
8. Pour into round pan 9" and bake it for 20 minutes.
9. Alternative: brush with light syrup if you want it to have a moist effect

Chocolate Fudge Frosting
< back

sugar
flour
salt
evaporated milk
cocoa
vanilla
eggyolk
water

1 cup
3 tbps.
1/4 tsp.
150 ml.
1/2 cup
1 tsp.
3 pcs.
2 tbps.

Procedure

1. Mix all ingredients into a bowl and boil it into a double boiler pan whisk briskly      until creamy and thick.
2. Pour into cake while still hot, to get an equal distribution of chocolate.
3. Decorate: allow it to cool down and decorate it with whipped cream on top.

Custard Pie
< back

Basic Crust

all purpose flour
butter
sugar
salt
water (cold)

500 gms
100 gms
50 gms
10 gms
until it holds all ingredients
( not much )

Procedure

1.    Sift flour together with iodized salt and caster sugar.
2.    Mixed soft butter into sifted flour mixture until resembles a crumbs.
3.    Add a tablespoon of cold water and mix it either with fork or
       rubber or wooden spatula.
4.   Repeat step 3 until the whole mixture formed a dough.
5.   Reminder: please do not over pour cold water because it will become
       sticky. Remember we just want enough water to make crunchy when
       we bite it. Or depending to your preferences.
6.    Put the dough into fridge for 30 minutes.
7.    Roll the dough with rolling pin until flat 3mm is ideal.
8.    Put it into a pie pan coated with fats to avoid sticking of dough into pan.
9.    Arranged the edge into desired shape
10. Put the custard on the dough.
11. Cover it with the remaining dough on top with egg wash.
12. Put it into hot oven under temp 350°F. for 45 mins.

Custard

eggs
salt
sugar
cinnamon or nutmeg
hotmilk

150 gms.
2.5 gms.
63 gms.
16 gms.
250 gms.

Procedure

1. Beat eggs.
2. Add sugar, salt, cinnamon, and milk. Mix well and pour to unbaked crust.
3. Place in very hot oven (450°F) for 10 mins.
4. Decrese the heat to 325°F and cook until silver knife inserted in the center
     will come out clean (about 30 mins.)
5. The custard must not boil at any time. If does it will be watery.

Fruit Tart
< back

Tart Crust

All-purpose-flour
Sugar
Eggs
Butter
Baking powder
Fruit cocktail
cherry

500 gms
250 gms
100 gms
250 gms
10 gms
decorate
1 pc / tart

Procedure

1. Mix all ingredients until well incorporated.
2. Cut into small pieces and sheet at desired thickness.
3. Spread evenly the sheeted dough in the tart pan.
4. Bake: 180°C for 15-18 minutes.
5. Allow to cool.
6. Put the custard cream filling.
7. Design with fruit cocktail top with cherry.
8. Glaze with gelatin.
9. Note: once butter is melted discontinue mixing.
10. If shortening will be added as an alternative to butter then add salt.

Fruit Tart
Custard Cream Filling
< back

Custard

Eggyolks
Condensed milk
Fresh Milk
Butter
Vanilla

8 pcs
1 can
250 ml
20 gms
10 gms

Procedure

1. Add eggyolks, condensed milk, freshmilk, butter and vanilla then cook it to
    double broiler until creamy.

No Bake Blueberry Pie
< back

Crust
graham crackers
butter
sugar

Fillings
confectionaire sugar
cream cheese
whipping cream
gelatin
water

blueberry

200 gms
85 gms
70 gms


80 gms
250 gms
250 gms
2 tbsp
2 tbsp

toppings

Procedure

Crust
1. In a bowl mix graham crackers, butter and sugar until formed a dough.
2. Form dough into crust molder as a crust base for a pie.

Filling
3. In a separate cup put gelatin and add water allowing gelatin to soften prior to      mixing. soaked into water for 30 minutes.
4. In a separate bowl beat confectionaire sugar, cream cheese and whipping     cream. Add gelatin and beat until the whole filling becomes creamy and     spreadable.
5. Pour blueberry on top and put it into refrigerator to cool before serving.