BANANA CAKE 1

INGREDIENTS:

4 cups ALL PURPOSE FLOUR (Sifted)

1 Table spoon BAKING POWDER

1 teaspoon BAKING SODA

1/3 teaspoon salt

1 cup MARGARINE / 1 bar BUTTER

2 cups BROWN SUGAR

4 pcs. LARGE EGGS

4 Tablespoon EVAP MILK mixed with

2 Tablespoon WATER

1 Tablespoon VANILLA

2 cups super mashed RIPE BANANA

PEANUT / CASHEW NUTS

PROCEDURE:

PRE HEAT THE OVEN. SIFT ALL THE DRY INGREDIENTS . CREAM
THE BUTTER UNTIL LIGHT AND FLUFFY, ADD SUGAR, MIX WELL ADD
EGG 1 AT A TIME , ADD DRY INGREDIENTS ALTERNATE WITH
LIQUID INGRIEDIENTS ,ADD MASHED BANANA AND NUTS . POUR IN
A LINE GREASE PAN .BAKE AT 350 o F FOR 40 MINS ( OR UNTIL A
TOOTH PICK INSERTED AT THE CENTER COMES OUT CLEAN.
 MACAPUNO TARTS 2

CRUST

CUP BUTTER, SOFTENED

CUP SUGAR

1 EGG

2 CUPS ALL PURPOSE FLOUR

FILLING:

1 CAN CONDENSED MILK

1 TABLESPOON A. P.F

1 EGG YOLK

1/3 DRAINED SWEETENED MACAPUNO

2 tsp. butter

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. Put one
ball of dough into every tart case. Press to fit the sides and bottom. Set
aside.

PREPARE FILLING:

In a saucepan, put all 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.
 CUSTARD CHIFFON CAKE 3

CUSTARD:

1 big can evap milk CARAMEL:

8 pcs. Egg yolks 1 C. SUGAR

1 can condensed milk 1 C. WATER

Cake : Meringue:

3 c. Cake flour tsp. cream of tartar/ calamansi

1 Tbsp. baking powder 10 pcs. Egg white

tsp. salt c. sugar

c. sugar

c. oil

8 pcs. Egg yolks

c. water / juice / milk

Mise en Place

- Measure all ingredients

- Sift flour before measuring
-

Procedure:

1. Caramelize sugar in pan

2. Preheat oven 325 OF
3. Combine the ingredients for custard in a mixing bowl and stir.
4. Sift together the flour, salt , sugar, ( 1st amount ), and baking powder.
5. Make a well in the center and add egg yolk, oil, water. Stir with a wire
whisk until smooth. Set aside
6. Beat egg whites and cream of tartar until soft picks form. Add sugar
gradually and beat until stiff pick . Fold in a batter mixture into the
beaten egg whites.
7. Bake for a about 1 hr or until done. Slightly cool
8. Run a knife continuously along inner sides of pan and invert onto
serving platter.
 BASIC CHIFFON CAKE SWISS ROLL 4

Ingredients:
LIQUID INGREDIENTS DRY INGREDIENTS
CORN OIL 50 g. CAKE FLOUR 170 grams
EGG YOLKS 6 pcs. SUGAR REF. 100 grams
WATER 140 grms. BAKING POWDER 7 grams
Vanilla 5 grms.

MERINGUE MIXTURE
Egg white 6 pcs.
Sugar ref. 70 grms
Cream of tartar tsp.

Variation :
Mocha flavour: Dissolve 1 tbsp. instant coffee plus 1 tsp. in 140 g. water.
Orange: 1 tsp orange juice plus 1 tsp orange rind added in water to
make 140 g. water
Lemon: add 1 tsp lemon extract
Pandan : Boil pandan leave ( 25 leaves) in 2 c add green color.( weigh
when cool in 140 g

MISE en Place
- Measure all the ingredients
- Sift flour before measuring

PROCEDURE:
1. Combine egg yolks, water, and vanilla extract and oil together a
medium speed for 1 min.
2. Add in dry ingredients, then whip at low speed for one minute,
scrape side down of the bowl.
3. Whip about 2 min in medium speed until the batter in very smooth
and fluffy. Set aside
4. When the egg white is snow peak add gradually the sugar wisk to
the stiff peak.
5. Gently fold the meringue into reserved batter until well incorporate.
6. Pour the mixture with parchment paper in the greased baking pan
7. Bake 325 0F for 45 min. or until done.
 OATMEAL COOKIES 5

INGREDIENTS:
c . butter 1 C. Sifted all purpose flour
2/3c. brown sugar tsp. salt
2 pc egg 1 tsp cinnamon
c evap milk tsp baking powder
3 c. uncooked oatmeal 1 c raisin
1 tsp. baking soda
PROCEDURE:

1. Mise en place
2. Cream butter and sugar together until light and fluffy
3. Add egg, cream well ,then stir in milk and oatmeal
4. Sift the flour, salt , cinnamon and baking powder together into the
oatmeal mixture
5. Mix well , adding the raisin with the last few stir
6. Drop from tablespoon onto ungreased baking sheet . bake in a
moderate oven ( 370 oF ) until brown about 15 min.
 BROWNIES 6
INGREDIENTS:
c butter 1 tsp vanilla
2 c sugar tsp. salt
c glucose 1 1/3 c all purpose flour
4 pcs egg 2/3 c unsweetened cocoa powder(hershey)
1-2 c. coarsely chopped 1 tsp baking powder
Nuts

Procedure:
1. Mise en place
2. Cream butter and sugar together until light and fluffy.
3. Add egg vanilla, glucose and salt. Beat until well blended
4. Sift the flour, cocoa and baking powder. Gradually add to the mixture
blending until smooth. Stir in nuts.
5. Sift the flour, cocoa and baking powder. Gradually add to the mixture
blending until smooth. Stir in nuts.

BUTTERSCOTCH 7
INGREDIENTS :

c . butter
1 tsp vanilla
1 1/2 c. unsifted all purpose flour 2 pcs. egg
2 c brown sugar 1 c nuts
2 tsp baking powder 2 tbsp. Light corn syrup
tsp salt

PROCEDURE:
1. Mise en place
2. Combine flour , baking soda ,and baking powder. Sift and set aside
3. Melt butter,let it cool
4. Add brown sugar , glucose and vanilla to melted butter. Mix thoroughly
5. Add one egg at a time ,mixing until well blended.
6. Add dry ingredients and nuts
7. Pour into prepared pan
8. Bake in a moderate oven ( 370 OF ) until brown about 30 min.
 DINNER ROLL 8
INGRDIENTS:

250 g. bread flour , sifted

130 g. milk ( fresh liquid)
30 g. sugar
eggs white
1 egg yolk
30 g. butter
6 g. yeast
4 g.salt, sifted

MISE EN PLACE :

Grease baking tray and set aside

Sitf together flour and salt.

METHOD

1. Dissolve yeast in milk

2. Add sugar, eggs , flour and salt
3. Mix them except butter
4. Knead on low speed for 4 min
5. Knead on medium speed for 8 min.
6. Add butter 3 min before the end of the kneading time
7. Bulk fermentation for 45 min
8. Punch down after 20 min
9. Scaling rounding 45 g
10. Rest for 20 min
11. Brush with egg wash
12. Baking time : 15 to 25 min
 YEAST RAISED DOUGHNUT 9

INGREDIENTS:

425 g. bread flour ( 1st class) 50 g. shortening

125 g. bread flour ( 3rd class) 30 g. eggs
265 g water 2 g. nut meg
12 g. yeast ( active dry ) 2.5 g bread improver
9 g. salt
70 g. sugar
25 g. non fat dry milk

Procedure:

1. Mise en place
2. Dissolve yeast in 100 g ( part of 265 g) warm water. Add 35 g.
sugar (part 70 g.). ferment for about 5 min.
3. Dump all remaining ingredients into the mixing bowl. Add
mixture from step no .1
4. Divide into parts .sheet the dough inch thick and cut by the
use of doughnut cutter or make up to desired shapes
5. Place on a lightly greased and dusted baking sheets and proof
for 45 min . fry at 375 oF until golden brown.
6. Let cool and apply icings or glazes, sugar
 SIOPAO 10

INGREDIENTS

200 g. all purpose flour 1 tbsp. sugar ( for the yeast )

800 g. cake flour 20 g. yeast
520 g. lukewarm water. 15 g. baking powder
60 g. shortening 150 g. sugar
80 g olive oil 10 g salt
50 g milk powder
PROCEDURE:
1. Mise en place
2. Mix all ingredients adding the shortening last.
3. Mix until properly blended , add shortening and mix until smooth.
Ferment for 1 hour.or until double in size
4. Scale dough pieces into 50 or 60 grams as desired. round the pieces
and allow to rest for 45 to 1 hour .
5. Flatten the units in round shapes , mixing the sides thinner than the
center .
6. Apply desired fillings. Brush the side with water and gather the sides at
the center and flute. Place wax paper at the bottom.
7. Steam for 10 15 min.

Suggested fillings:
kg. of pork cut into cubes or ground cloves
5 g. salt garlic minced
25 g. vinegar 50 g. soy sauce
Pepper corns, freshly ground 50 g. Worcestershire

Marinte pork in salt and soy sauce with peppercorns, cloves, and garlic
overnight. Simmer pork until tender and sauce is almost dry. Add brown
sugar and simmer for 10 min. more . Cool before using filling .
 CARROT CAKE WITH CREAM CHEESE FROSTING 11

C. VEGETABLE OIL
C. BROWN SUGAR
3 EGGS
1 TSP. VANILLA
2 C. GRATED CARROTS
C. ALL PURPOSE CREAM
1 C. ALL PURPOSE FLOUR
C . COARSELY CHOPPED WALNUT
1 TSP. BAKING POWDER
1 TSP BAKING SODA
TSP. SALT

PROCEDURE:
Preheat oven to 350 OF. Grease the sides and bottom of a 9-
inch baking pan with enough butter or vegetables ,oil shortening.
In a bowl, mix the oil, brown sugar, eggs, and vanilla ,and beat
until smooth and blended. Add the grated carrots and cream after
doing so.
In another bowl, combine the remaining dry ingredients to the oil
mixture and stir until combined and there are no more traces of
flour.
Bake in the preheated oven for 30 to 40 min. or until the top
exterior of the cake is firm and dry when touched.
Cool on a cooling / wire rack before removing from the fan
For the cream cheese frosting :
2 c. cream cheese
2 to 3 cups. Confectioner sugar ( sifted)

Beat all the ingredients for the frosting until smooth and fluffy.
Cut the cooled carrot cake into layers cake. Spread the cream
cheese frosting on the first layer generously, then cover it with the
remaining layer .
Spread the remaining frosting on top of the top layer. Garnish with
toasted almond flakes if desired.
 PANDESAL 12

INGREDIENTS:

1000 g. bread flour 60 g shortening

560 g. water 5.g. bread improver

10 g. salt 2 egg

200 g. sugar bread crumbs

15 g. yeast

STEP

MISE EN PLACE
MIX ALL THE NGREDIENTS , ADD THE SHORTENING LAST.MIX
TILL FULL GLUTEN DEVELOPMENT .
ADD SHORTENING AND KNEAD INTO FLOURED SURFACE
UNTIL SMOOTH AND ELASTIC
PLACE A DOUGH ON A GREASED BOWL, COVER WITH CLOTH
AND LET IT RISE UNTIL DOUBLE IN BULK. 30- 40 MIN
PLACE RISEN DOUGH ON A FLOURED SURFACEE. FLATTEN
WITH YOUR HAND S TO FORM A RECTANGLE . STARTING AT
ONE END, ROLL UP THE DOUGH WITH THE RIGHT HAND WHILE
SEALING WITH THE LEFT HAND TO FORRM A CYLINDRICAL
STRIP OF DOUGH.
CUT DOUGH INTO PIECES ABOUT 1 THICK AND WEIGHT
EACH PIECE IN 70 G.
COAT EACH PIECE WITH BREAD CRUMBS.
PLACE IN GREASED BAKING SHEET. REST FOR 10 MIN. OR
UNTIL LIGHT.
BAKE IN A PREHEATED 350 F OVER FOR 15 MIN. OR GOLDEN
BROWN.
 ENSAYMADA 13

350 G. ALL PURPOSE FLOUR 90 G. SUGAR

150 G. CAKE FLOUR 7 G. SALT
10 G. YEAST 125 G. BUTTER
230 G WATER TOPPING;
1 PC. WHOLE EGG 100 G. MELTED BUTTER
3 PCS. EGG YOLK 100 G. SUGAR
33 G. VEGETABLE OIL 350 G. CHEESE

STEP
MISE EN PLACE
MIX ALL INGREDIENTS, ADD THE SHORTENING LAST. MIX
TILL FULL GLUTEN DEVELOPMENT.
FERMENT THE DOUGH FOR 45 MIN OR UNTIL DOUBLE
SCALE AT 70 g AND ALLOW THE DOUGH TO REST FOR 20
TO 30 MIN.
SHEET THE DOUGH AND BRUSH WITH MARGARINE
STRETCH THE DOUGH SIDE WISE UNTIL IT VERY THIN .
PLACE FILLING
ROLL THE DOUGH AND ALLOW TO REST FOR 20 MIN
STRETCH THE DOUGH AND FORM A SNAIL. THE END
SHOULD BE TACKED AT THE BOTTOM.
PLACE IN THE GREASED ENSAYMADA MOLD OR BAKING
SHEETS
PROOFING FOR 45 MIN
BAKE AT 375 UNTIL DONE
WHILE STILL WARM BRUSH WITH MARGARINE ,DIP IN
SUGAR AND DRIZZLE WITH GRATED CHEESE.
 SWISS ROLL 14

INGREDIENTS;
175 g. sifted cake flour 7 g. baking powder
3 g. salt 90 g. sugar
50 g. oil 200 g. water
6 pcs. egg yolk 6 pcs. egg white
120 g. sugar pinch of. cream of tartar
5 g. vanilla

PROCEDURE:
1. Pre heat oven to 325 f
2. Sift flour, baking powder ,salt ,sugar, 3x. put them in a bowl and
make a well in the center .add the egg yolk , water , and oil . stir at
low speed until smooth .
3. In a separate bowl, beat egg whites and cream of tartar add sugar
gradually . beat until stiff peak stage but not dry.
4. Cut and Fold butter mixture into egg white mixture . blend well .
5. Bake for 45 min. or until done.

SWISS BUTTER CREAM ICING

INGREDIENTS:
225 g. Butter
100 g. Confectioner sugar
5 g. Vanilla
2 pcs. Egg white

Step:
1. Mix egg white and confectioner sugar in a bowl over a double boiler
stirring well till sugar is dissolved and the mixture is warm ( 70C) the
bowl should not touch the water ) remove from boiler and beat till
stiff peak cool.
2. Add butter while beating until smooth and add vanilla.
 CREAM PUFF

INGREDIENTS;
Choux Paste Pastry cream
2 c all purpose flour 1 c milk
6 -7 whole egg 225 grams sugar
c. Butter 85 g. butter
1 c water 85 g. cornstarch
8 pcs egg
flavouring as needed
Caramel for topping
100 gram sugar

Procedure:
Choux Paste
1. In a saucepan, bring butter and water to boil
2. Add flour and mix until dough leaves the side of the pan
3. Transfer to a mixer bowl, using dough hook, add eggs until well
blended
4. Transfer into piping bag and pipe into grease baking sheet s.
5. Bake at 150- 200F for 15 min. or until brown.

Pastry cream : mix all ingredients boiler except butter till dissolved
and cook in double broiler until thicken and set aside.
6. In a heavy saucepan melt the sugar over low fire
7. Tilt or bring up and down the pan to move the sugar and avoid
early burning. Do not stir.
8. Use bbq sticks to scrape off/move adhering sugar in walls and
bottom that may initiate early caramelization.
9. When color of sugar becomes crystal clear brown color. remove
from the fire immediately
10. Pour the hot caramel over cream puffs place over cooling trays
and greased pan
11. Prepare the product cost; and perform closing down
procedure.
 PIZZA 16

INGREDIENTS
c. lukewarm water
3 tsp. yeast
2 tsp sugar ( add to yeast )
c. boiling water
6 c. all purpose flour sifted
2 tsp salt
4 tbsp shortening ( lard)
2/3 c cold water
2 tbsp. sugar white
2 tbsp. olive oil
Steps:
1. Dissolve 2 tsp. sugar in c luke warm water.
2.Sprinkle the yeast. Stir gently to dissolve set aside for 10 min.
3.Dissolve shortening in c boiling water. Add cold water and
cool to lukewarm .
4.Blend all dry ingredients and pour on to yeast mixture gradually.
Mix well until smooth knead for 5 min. let rise for 15 min.
5. Divide the dough into parts and press to form 12 inch circle
using rolling pin .
6. Use pizza pan or baking sheet. Arrange the topping and top
quick melt cheese. Bake for 10 min or until done.
TOPPING
c small can tomato paste small can tomato sauce
1 head garlic ( chopped) tbsp. oregano
1/8 c oil 1 tsp. salt
1 tsp. sugar 50 g salami
50 g ham bar cheese
Onion spring bell pepper ring

Mix tomato paste,tomato sauce with oil until there is no more separation.
Add sugar, salt , garlic and oregano. Mix thoroughly, spread on pizza crust
and garnish with salami, ham ,onion rings ,bell pepper. Sprinkle with grated
cheese.
 Swiss butter cream icing 17
Ingredients;
225 g butter 100 g. shortening

400 g confectioner sugar / white sugar

5 g. vaniila

2 pcs large egg white

PROCEDURE:

1. MIX EGG WHITE AND CONFECTIONER SUGAR IN A BOWL OVER A

DOUBLE BOILER STIRRING WELL TILL SUGAR IS DISSOLVED AND
MIXTURE IS WARM . ROMOVE FROM DOUBLE BOILER AND BEAT TILL
STIFF PEAK . COOL
2. ADD BUTTER WHILE BEATTING UNTIL SMOOTH AND ADD VANILLA .
 Basic chiffon cake 18

Ingredients:
2 sifted cake flour
t. salt
c. corn oil
8 pcs . egg yolk
c. sugar
1 T . baking powder
1 c. sugar
c water
8 pcs white egg
t. cream of tartar

Procedure:
1. Pre heat oven to 325 f
2. Sift flour, baking powder, salt, sugar 3x . put them in a bowl and make a well in
the center. Add the egg yolks and water. Stir at low speed until smooth.
3. In a separate bowl , beat egg white and cream of tartar add gradually the sugar
.beat until stiff but not dry .
4. Cut and Fold egg yolk mixture into the egg white. Blend well
5. Bake for 45 min or until done

Variation of chiffon cake :

MOCHA FLAVOR : dissolve 1tbsp plus 1 tsp. instant coffee in c. water
ORANGE : 1 tsp orange juice plus 1 tsp orange rind added in water to make c. , 1
tsp orange exract in c water
LEMON : Add 1 tsp. lemon extract
VANILLA:
Add 1 tsp vanilla extract
PANDAN : Boil pandan leaves ( 25 pcs ) in 2 cups water . add green food
Color.
 CHOCOLATE CHIP COOKIES 19
Ingredients:
c. granulated sugar c. packed brown sugar
1 c. margarine or butter 1 pc large egg
375 g. all purpose flour tsp baking soda
t . salt 100 g coarsely chopped nuts
100 g.. semi-sweet chips 1 tsp. vanilla
c. water

PROCEDURE :

1. Heat oven to 375 f

2. Mix sugar, margarine and and large egg in a bowl . stir in flour,
baking soda and salt ( dough will be stiff ) stir nuts and chocolate
chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet.
4. Bake 8 to 10 min or until golden brown ( center will be soft ) cool
slightly, remove from cookie sheet. Cool on wire rack.
 CHOCO CHIFFON CAKE 20
Ingredients:
175 g sifted cake flour 6 pcs. egg white
1 T baking powder 1 tsp. cream of tartar
c. water ( hot ) 200 g sugar
50 g cocoa powder
150 g sugar
1 tsp. salt
6 pcs. egg yolks
1 tsp vanilla
100 g . corn oil

Procedure :
1. Preheat oven to 350 f
2. Sift flour and baking powder 3x
3. In a separate bowl , sift cocoa powder then add the 150 g.
sugar and salt mix with hot water. Let cool. Add oil , eggyolk
and vanilla.
4. In a separate bowl , beat egg whites, cream of tartar when
bubbles are fine 200 g sugar and beat until stiff but not dry
5. Deposit in 13 x 9 x 2 pan . grease and line the pan . bake for
50-55 min.
 PAN DE COCO 21

Ingredients:

500 g . bread flour 100 g refined sugar

1 tbsp. yeast 2.5 g. salt
5 g . bread improver 35 g. shortening
300 g. water

Procedure:
1. Sift flour add milk, bread improver. Set aside
2. In a bowl mix together water sugar and salt add shortening
3. Dissolve yeast in lukewarm water with little sugar .wait for 15 min
until bulk .
4. Mix together water and flour mixture and knead till smooth and
elastic. Shape into smooth ball and place into slightly greased bowl,
turning to greased all sides of the dough .cover with clean cheese
cloth.
5. Ferment for 20 min . or double bulk
6. Scale and put filling as desired
7. Deposit in a greased pan.
8. Proof 45 min or until double in a bulk.
9. Bake for 10 15 min or until done .

FILLING :

75 g. desiccated coconut

25 g. margarine

75 g. sugar

Mix all together.

 ROLLED FONDANT 22
Ingredients:
300 g. marshmallows
1 tbsp. water
4 c confectioners sugars
Shortening for kneading

Procedure:
1. In a double boiler melt marshmallows and water.
2. When done transfer in a greased working table and add
confectioners sugar
3. Knead until well blended
4. Roll on the working table and fit to the cake according to the its
shape.
5. Decorate cake according to ones idea .can use coloring
materials to create characters

NOTE: Use cornstarch for kneading for more glossy appearance

To prevent from drying wrap the fondant and set aside

until it is needed .
 PUTO JEWELL 23

Ingredients: Beat: 1 c. egg whites or 5 pcs.

Mix well: tsp. CREAM OF TARTAR

2 c . cake flour c sugar

c sugar white 1 drop of lemon extract
1 c water
c evaporated milk

Procedure:
1. Beat egg whites until fluffy. Soft peaks form on top.
2. Fold and cut the beaten egg whites into the batter mixtures
until well blended.
3. Pour a tablespoonful of mixture in a paper cup then put fillings
( asado or adobo ) and cover with 2 tbsp. mixture.
4. Use cheese cloth ( katsa) to prevent drippings. Steam for 10-
15 min .

PUTO 24
4 C . ALL PURPOSE FLOUR
4 TBSP. BAKING POWDER
1 C SUGAR
1 TSP SALT
3 C WATER
1 TSP . VANILLA

MIX ALL TOGETHER STEAM FOR 10 MIN .

 BUKO PIE 25

Ingredients:
For double crust pie:

3 c all purpose flour 1 tsp. salt

c lard c cold water ( chill 15 min)
c butter

PROCEDURE:
1. Combine flour and salt . blend in fats until resembles coarse
meal.
2. Sprinkle cold water gradually until the last drop has been
added.
3. Lightly sprinkle flour on board and rolling pin . roll dough from
the center to edges ,releasing pressure near the edge to keep
thickness of dough even.
4. Roll dough over rolling pin then unroll the pie plate this will
prevent the dough from breaking when transferring from the
board to the plate. Fit snugly on pan .
5. Prick liberally with tines fork.
6. Prepared desired filling and pour over lower crust. Roll out half
of the pastry dough and unroll on top of filling .
7. Cut off lower crust at the pan edge of top crust inch wider
than the bottom crust before fluting edges
8. Edges of pie pan can be crimped with tines of fork or tip of
teaspoon. For fluted edges crimp dough between knuckles of
left forefinger and thumbs of right hand . the top of a double
crust pies is gushed to allow to steam to escape. Any design
such as twigs, flowers, etc. may be used.
9. Bake double crust pie at 425 f for 30- 35 min.
 BUKO PIE FILLING:

3 pcs. Slivered young coconut meat

c cornstarch

c sugar

c buko juice

1 c alphine evap milk

tsp. vanilla

PROCEDURE:

1. Blend ingredients for filling together . cook over low heat ,

stirring constantly until thick
2. Pour into prepared pie shell. Top with second crust.
3. Bake a directed for double crust pies.
 YEMA CAKE

Ingredients:

2 C. Cake flour 7 egg yolk

3 tsp. baking powder c. oil
tsp. Salt c water
c. Sugar 1 tsp. Vanilla

7 egg white
c sugar
tsp tartar

9x13 pan
Sifted all the dry ingredients ,and then combine all the dry,
Egg yolk, oil , water, vanilla mix thoroughly
Beat egg white with tartar and add sugar gradually..

YEMA
1can condensed
c fresh milk or evap
8 egg yolk
Vanilla or lemon zest
3 tbsp. Butter
Combine 4 ingredients except the butter , use Teflon pan for
cooking.

KUTSINTA

2 C. CASSAVA FLOUR
2 C. ALL PURPOSE FLOUR
2 C. SUGAR
5 C PANDAN
 BROWNIES 2
INGREDIENTS;

150 g. Butter 207 g. All purpose flour

4 pcs. Whole egg 1 tsp. Baking soda

6 g. Salt 3/4 tbsp. Baking powder

1 tbsp. Vanilla

420 g. Brown sugar

117 g. Cocoa powder

Procedure:

1. Sift cocoa powder mix brown sugar, set aside

2. Sift flour, baking soda and baking powder
3. In a bowl mix together butter , egg, vanilla, and salt, then add
cocoa powder mixture mix well until the sugar is dissolve then
add flour mixture mix well.
4. Place in lined 13x9x2 lined pan. Bake in a pre heated 350f
oven for 30-35 min.
 BRASO DE MERCEDES
ING.
FILLING ;
1 C. CONDENSED MILK
1 tsp . lemon exract
6 egg yolk
c. Ground toasted cashew nuts
Zest of lemon
Beat egg yolk in a bowl then set aside. In a saucepan combine
together condensed milk, egg yolk, vanilla, cashew nuts and
lemon zest. Place in a low heat and once they thicken
(consistency should. Be like a paste).turn the heat off and let it
cool.
ING. MERINGUE
10 egg white
1 1/3 c. Sugar
1tsp. lemon extract
1 tsp. Cream of tartar
Confectioner sugar for dusting
 BUTTER CAKE

ING.
1 c. Butter
2 c. Granulated sugar
1 tbsp. Vanilla exract
6 eggs
3 c. All purpose flour
1 tbsp. Baking powder
tsp. Salt
1 c. All purpose cream
1 c. Fresh milk
Procedure;
Pre-heat oven to 350f. Grease the sides and bottom of a large
pan or a 9-inch baking pan with butter or vegetable oil shortening
In a bowl, beat the butter, sugar, and vanilla extract until the
mixture turns fluffy and light in color. Add the eggs and beat one
at a time until mixture is smooth and blended.
In another bowl,sift the flour, baking powder ,and salt
Add the sifted flour mixture one-third at a time to the butter
mixture alternately with the cream and fresh milk.
Bake in the preheated oven for 30 -35 minutes or until the top
exterior of the cake is firm and dry when touched.
Cool on a cooling/ wire rack before removing from the pan.
 PEANUT BUTTER COOKIES
INGREDIENTS;

250 Gram all purpose flour

275 grams brown sugar
120 g. Shortening
5g. Baking soda
7.5 g. Milk powder
2.5 g. Salt
137g. Peanut butter
1 pc. Whole egg
62 g water
tsp. Vanilla extract

Step
1. do the creaming method
2. Form into desired size and shape. Bake at 250 F for
15-20 minutes
3. prepare the product cost and
4. Perform closing down procedure
BAKE MACAROONS ( FRESH COCONUT)

Ingredients:
1 bar butter 3 c milk powder
3 c. Sugar 4 c. Fresh coconut grated
4 c. all purpose flour 2 c. water
2 pcs. Eggs 1 tsp. Baking powder
1 can condensed milk 1 tsp. Vanilla

Step;
1. do creaming method
2. prepare the product cost and
3. perform closing down procedure.
 BAKE TOSTED SIOPAO
INGREDIENTS;
Dough: Filling:
400 g. Bread flour 1/12 k of pork cut into cubes or
1 tsp. Yeast ground
80 g. Sugar 10 g. salt
30 g. Shortening 50 g. vinegar
2 pcs. Egg yolk peppercorn, freshly ground
1 tsp salt garlic minced
150 g.+/- water 100 g. Soy sauce
100 g. Worcestershire sauce
( optional )

Step:
1. mix all ingredients , add the shortening last
2. Knead until smooth and fine. Ferment for 1 hour. Punch
down .scale the dough

Filling:
1. Marinate pork in salt and soy sauce with peppercorns. Cloves
and garlic overnight. Simmer pork until tender and sauce is
almost dry. Add brown sugar and simmer for 10 min. more.
cool before using for filling.
 BAKE CHEESY CUP CAKE

Ingredients:
1 bar butter melted
150 g. Sugar
5 pcs. Whole eggs
1 can condensed milk
500 g. All purpose flour
10 g. Baking powder
1 bar grated cheese

Steps:

1. do one bowl method

2. add half the grated cheese to the batter
3. Pipe in muffin puns. Top with grated cheese.
4. Bake at 380F for 20- 30 min.
5. Prepare the product cost, and perform closing down
procedure.
 BAKE CHICKEN EMPANADA

INGREDIENTS: filling

4 c. All purpose flour 3 pcs chicken breast,boiled

1 tbsp. Instant yeast diced or flake
c. Sugar kl. Potatoes diced
1 tsp. Salt 1 pc carrot, large size, diced
1 c water 3 cloves garlic minced
1 c cooking oil 100 grm.raisins
Roll in fat: 2 tbsp. Hoisin sauce
c oil c. soy sauce
11/2 c all purpose flour 1 tbsp. sugar
c. Cooking oil
3 pcs hard boiled egg
Salt and pepper to taste
STEP;
Dough ;
1. Mix all ingredients well to form dough
2. Rest the dough for 20 min.
3. Prepare the roll in fat blend together oil and flour. Set
aside.
4. Roll the dough ( ) thick and roll fat
5. Divide into two pieces and cut into desired sizes and fill
the meat filling
6. Brush with egg wash ( 1 pc egg yolk + 2 T water)
7. Bake at 350 degrees F for 20 -30 min. or until done ( or
deep fry)
Filling :
Saut the above ingredients and season to taste
Prepare the product cost: and perform closing down
procedure.
 BAKE CASSAVA BIBINGKA
INGREDIENTS;

3 pcs eggs, beaten topping;

2 c granulated sugar 1 pc egg yolk

2 tbsp. Butter melted 1 c coconut milk thick
1 tsp. Salt c softened butter
4 c. Fresh cassava ,grated c. Quick melt cheese grated
2 c. Coconut milk, thin

STEP;
1. Combine eggs, sugar , butter, and salt in a bowl. Blend
well.
2. Add grated fresh cassava and thin coconut milk mixture
3. Transfer mixture to a 13x9x2 inch baking pan
4. Bake in preheated 375 f oven for 20 to 25 min. or until
mixture is partially set
5. Meanwhile ,combine ingredients and cook in double until
thick
6. Remove partially cooked bibingka from the oven and
spread topping evenly on top
7. Sprinkle top with grated cheese, return pan to oven and
continue baking until topping becomes brown and cheese
melts.( for faster results,use the oven broiler or a turbo
boiler.)
8. Cooling a little before slicing.
 BAKE CREMA DE FRUTA

ING.
35 pcs. Lady fingers ( known as broas)
1 can fruit cocktail ,drained and reserve syrup
2 can evap. Milk
1 can condensed milk
c water
6 egg yolk
c. Cornstarch , put c. Of cocktail syrup
1/8 tsp. Vanilla (optional)
1 tbsp. Unflavored gelatine
water of fruit cocktail syrup
Sugar
 SPECIAL PUTO
INGREDIENTS:
5 c all purpose flour
3 c. Sugar
4 tbsp. Baking powder
1 c evap milk
4 pcs. Whole eggs
c butter melted
2 c. Water
c butter for greasing
Cheese os salted eggs for topping

Steps:
1. mix all ingredients together until well blended
2. steam for 20 to 30 min.
3. prepare the product cost; and perform closing down
procedure.