“BURGER BUNS” “PANDESAL”

INGREDIENTS INGREDIENTS
 2 1/4 teaspoon active dry yeast
 1 1/4 cup whole milk, warmed to 100-105 degrees F
 S2tablespoons active dry
 3 cups all-purpose flour
yeast
 1 1/2 cups bread flour
 1cup warm water, plus
 1 1/2 teaspoon fine sea salt
 2tablespoons warm water
1  3 Tablespoons unsalted butter, room temperature
 ⁄3cup vegetable oil  1/3 cup granulated sugar
1
 ⁄4cup sugar  2 large eggs, lightly whisked
 1egg  breadcrumbs, as needed
 1teaspoon salt
 3 -3 1⁄2cups flour INSTRUCTIONS
1. Dissolve yeast in warm milk. Add 2 teaspoons of
sugar. Stir to combine. Let stand for 5-10 minutes
until yeast has activated and mixture is foamy.
DIRECTIONS
2. In a large bowl, whisk together all-purpose flour,
1. In a mixing bowl, dissolve yeast in warm water. bread flour, and salt. Set aside.
2. Add oil and sugar and let stand for 5 minutes. 3. Pour yeast mixture into the bowl of a stand mixer
3. Add the egg, salt and enough flour to form a soft fitted with a hook attachment. Add remaining sugar,
dough. butter, and lightly whisked eggs.
4. Turn onto a floured surface and knead until 4. With the mixer running on low speed, add the flour
smooth and elastic, about 3 to 5 minutes. mixture in three additions. Once all the flour has
5. Do not let rise. been added, increase speed to medium. Continue to
6. Divide into 12 pieces and shape each into a ball. knead until dough comes together to form a smooth
7. Place 3" apart on greased baking sheets. ball.
8. Cover and let rest for 10 minutes.
5. Remove from mixing bowl and transfer to a lightly
9. Bake at 425° for 8 to 12 minutes or until golden
oiled bowl. Cover with plastic wrap and let dough
brown.
rise at room temperature for 1 hour. Punch dough
10.Remove from pans to wire rack to cool.
down and divide into 24 equal parts.
6. Roll dough into balls AND dip the top of the bread “ENSAYMADA”
roll into breadcrumbs. Place rolls breadcrumb side
up on a parchment lined baking sheet. Cover dough INGREDIENTS
with plastic wrap to prevent from drying out. Allow
bread rolls to rise for 15-20 minutes, until bread  1 ¼ cups all-purpose flour, sifted
rolls have puffed up.  ½ cup plain butter, melted
7. Preheat oven to 350 degrees F. Remove plastic  ½ cup grated cheddar cheese
wrap and bake for 20-25 minutes until fragrant and
golden brown. Eat bread rolls warm or at room  6 egg yolks
temperature.   1 tablespoon plain honey
 1 tablespoon powdered milk (preferably full-cream)
 ½ teaspoon salt
 ¾ cup water
 ¾ cup white sugar
 1 ½ tablespoons yeast
 ½ cup salted butter, softened
CHEESE TOPPING INGREDIENTS
 ½ cup unsalted butter
 ½ cup cheese, Edam or queso de bola, grated
 ½ cup white sugar
DIRECTIONS
Notes Before Starting:
 It is best to mix the dough the night before. That
way, it will have ample time to proof.
 Baking can take place the next morning.
 To make other versions of ensaymada, you can 16.Close up the piece over the butter like an envelope,
replace the cheese in the dough with ham, sweet pinch long edges together, and roll it with your
chorizo, ube paste, or macapuno filling. fingers into a rod shape.
 Some alternatives to butter for the topping are 17.Coil each rod into a rounded snail shape (see first
butter cream, salted duck eggs, or even chocolate video below)
spread. 18.Place each roll on a tray.
1. In a large mixing bowl, pour in water. 19.Place in a refrigerator for eight hours or a warm
2. Add in honey. room for four hours. If you have a proofer, then
3. Add flour. place dough there for 1 ½ hours.

4. Sprinkle with salt. 20.Preheat oven.

5. Add cheese. 21.Bake at 350 degrees Fahrenheit for 20 minutes.

6. Mix everything thoroughly. It is best to use hands for 22.Remove from oven.
this step. 23.Cool.
7. With the exception of the softened butter, add the 24.Pat with butter, sprinkle with sugar, and place
rest of the ingredients. grated cheese on top.
8. Knead for about five minutes. For this step, it is best 25.Serve.
to use a mixer turned at low speed.
9. Transfer mixture to a bowl.
10.Cover the bowl with plastic.
11.Set aside for 1 ½ hours.
12.Punch down dough.
13.Divide into servings weighing 60 grams (a little over
two ounces).
14.Roll each piece with a rolling pin.
15.Pat the middle of each piece with softened butter.
 “DUTCH COOKIES” 11.Remove and cool.

INGREDIENTS

 1cup dark brown sugar

 3tablespoons milk
1
 ⁄2teaspoon baking powder
 1 1⁄4cups butter
 1 1⁄2teaspoons cinnamon
1
 ⁄2cup slivered almonds
3
 ⁄4teaspoon ginger
1
 ⁄2teaspoon salt
 3cups sifted flour “PANDECOCO”
 1 1⁄2teaspoons ground cloves
3
 ⁄4teaspoon nutmeg Ingredients:
DIRECTIONS  4 Cups bread flour
 ¾ Cup warm milk
1. Combine sugar and milk in a bowl.
 2 Teaspoon rapid rise yeast
2. Stir until smooth.
 ¼ Cup white sugar
3. In another bowl, sift the dry ingredients and blend
in the butter until the mixture is like cornmeal.  4 Eggs
4. Add the sugar and milk mixture and the almonds.  ½ Tablespoon salt
5. Mix well.  ¾ Cup melted butter
6. Wrap in foil, or wax paper and refrigerate  1 egg beaten with a splash of water (egg wash)
overnight. Filling
7. Roll out the dough pretty thin.
8. Use Christmas cookie cutters (or a windmill or
other shaped cookie cutter if it isn't Christmas).  1 Cup brown sugar
9. Dust the cutter well with flour to be sure it doesn't  1 Cup sweetened coconut flakes
stick.  1 1/2 Tablespoon softened butter
10. Place on greased cookie sheet and bake at 350 for  1 Teaspoon vanilla
about 10- 12 minutes.
COOKING INSTRUCTIONS: “BUKO PIE”
1. Mix together warm milk, yeast, sugar and eggs. INGREDIENTS
2. Mix  flour and salt,  add melted butter.  1 fresh young coconut, drained with meat
3. Combine egg mixture to the flour mixture, mix well to removed and chopped
form a dough.
4. Turn dough into a well-floured surface and knead  2 (12 fluid ounce) cans evaporated milk
until soft and elastic.
5. Place the kneaded dough in a well-oiled bowl.  1 (14 ounce) can sweetened condensed milk
6. Cover with a cloth and allow to rise for 1 hour or
until it doubles in size.  4 eggs, beaten
7. Divide dough into 4 equal pieces, and 3 to 4  roll in
each pieces.  1/4 cup white sugar
8. Form dough into a ball, flatten it by hand or rolling
pin.  1 pinch salt
9. Place about 1 tablespoon of filling at the center.
 Add all ingredients to list
10.Pinch all the side together and twist to seal the edges.
11.Place pinched side down on parchment paper.
12.Cover with cloth and let it rise until doubled in size, Directions
about 1 hours.
13.Bake at 350°F for about 5 minutes, brush the top 1. Preheat an oven to 350 degrees F (175 degrees C).
with egg wash. 2. Stir the coconut, evaporated milk, sweetened
14.Bake for another 15 minutes or until top becomes condensed milk, eggs, sugar, and salt together in a
golden brown. bowl; pour into a round 3-quart baking dish. Set
the baking dish into a large roasting pan. Pour
enough water into the bottom of the roasting pan
to fill about halfway up the side of the baking dish.
Carefully move to the preheated oven.
3. Bake in preheated oven until a toothpick inserted
into the center comes out clean, about 60 minutes.
Allow to cool completely before serving.
 Tart PIZZA

INGREDIENTS (4) Pizza Ingredients:

8 tablespoons unsalted butter (1 stick), melted Olive oilCornmeal (to help slide the pizza onto the pizza
stone)
3 tablespoons granulated sugar
Tomato sauce (smooth, or puréed)
1/4 teaspoon fine salt1
Firm mozzarella cheese, 
1/4 cups all-purpose
flour, gratedFresh soft mozzarella cheese, separated into small
clumps
plus more as needed
Fontina cheese, gratedParmesan cheese, gratedFeta cheese,
crumbled
INSTRUCTIONS
Mushrooms, very thinly sliced if raw, otherwise first sautéed
1Heat the oven to 350°F and arrange a rack in the middle. Bell peppers, stems and seeds removed, very thinly
slicedItalian pepperoncini, thinly slicedItalian sausage,
2.Combine the butter, sugar, and salt in a large bowl and stir
cooked ahead and crumbled
until evenly incorporated.
Chopped fresh basil
3.Add the measured flour and stir until just combined and a
soft dough forms.2Sprinkle the dough over the bottom of a Baby arugula, tossed in a little olive oil, added as pizza
9-inch tart pan with a removable bottom. comes out of the oven
4. Using a measuring cup or your fingers, evenly press the PestoPepperoni, thinly sliced
dough into the bottom and up the sides of the pan (flour the
Onions, thinly sliced raw or caramelized
cup occasionally to prevent sticking).
Ham, thinly sliced.
MAKING THE PIZZA DOUGH: For a quick rise, place the dough in a warm place (75°F to
85°F) for 1 1/2 hours. If you don't have a warm spot
1 Proof the yeast: Place the warm water in the large bowl of in the house you can heat the oven to 150 degrees, and then
a heavy duty stand mixer. Sprinkle the yeast over the warm turn off the oven. Let the oven cool till it is just a little
water and let it sit for 5 minutes completely. The yeast warm, then place the bowl of dough in this warmed oven to
should begin to foam or bloom, indicating that the yeast is rise.
still active and alive. For a medium rise, place the dough in a regular room
(Note that if you are using "instant yeast" instead of "active temperature place (your kitchen counter will do fine) for 8
yeast", no proofing is required. Just add to the flour in the hours. For a longer rise, chill the dough in the refrigerator
next step.) for 24 hours (no more than 48 hours).
2. Make and knead the pizza dough: Using the mixing The longer the rise (to a point) the better the flavor the crust
paddle attachment, mix in the flour, salt, sugar, and olive oil will have.
on low speed for a minute. Then replace the mixing paddle If the dough has lost its shape in the transfer, lightly shape it
with the dough hook attachment. to the desired dimensions.
Knead the pizza dough on low to medium speed using the
5.Cover the tart shell with plastic wrap and let it rest in the
dough hook about 7-10 minutes.
refrigerator for 30 minutes.
If you don't have a mixer, you can mix the ingredients
together and knead them by hand. 6. Once chilled, prick it all over with a fork and bake until
The dough should be a little sticky, or tacky to the touch. If golden brown, about 20 to 25 minutes. 7.Remove from the
it's too wet, sprinkle in a little more flour. oven and cool completely on a wire rack before filling and
3. Let the dough rise: Spread a thin layer of olive oil over removing from the pan.
the inside of a large bowl. Place the pizza dough in the bowl
7. Spread with tomato sauce and sprinkle with
and turn it around so that it gets coated with the oil.
toppings: Spoon on the tomato sauce, sprinkle with cheese,
At this point you can choose how long you want the dough
and place your desired toppings on the pizza.
to ferment and rise. A slow fermentation (24 hours in the
8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza
fridge) will result in more complex flavors in the dough. A
stone in oven: Sprinkle some cornmeal on the baking stone
quick fermentation (1 1/2 hours in a warm place) will allow
in the oven (watch your hands, the oven is hot!). Gently
the dough to rise sufficiently to work with.
shake the peel to see if the dough will easily slide, if not,
Cover the dough with plastic wrap.
gently lift up the edges of the pizza and add a bit more LECHEFLAN
cornmeal.
INGREDIENTS:
Slide the pizza off of the peel and on to the baking stone in 2C evap.milk
the oven.
1 egg yolk
9 Bake pizza: Bake pizza one at a time until the crust is
browned and the cheese is golden, about 10-15 minutes. If 1t.lemon rind or
vanilla
you want, toward the end of the cooking time you can
sprinkle on a little more cheese. 1c sugar

½ c caramel syrup

PROCEDURE:

1.Scald the milk in double for 15 minutes.

2. Beat egg yolks

3. Add the sugar, milk and flavoring

4. Pour into molds.

5. Place this in a large pan half-filled with water.

6. Steam for about an hour or until mixture becomes firm.

7. Cool before removing from mold.

 GELATIN CREAM PUFFS

INGREDIENTS: INGREDIENTS:

 1 package (6 ounces)  ½ cup (one stick) butter

lemon gelatin  1 cup water
 2 cups boiling water  1 cup flour
 2 cups miniature  4 eggs
marshmallows  2 small boxes instant vanilla pudding
 4 large ripe bananas, (3.4 oz. each)
cut into ¼ -inch slices  1 1/3 cup cold whole milk
 1 can (20 ounces) crushed pineapple  8 oz. sour cream
 2 cups cold water  Powdered sugar
 ½ cup sugar
 2 tablespoons all-purpose flour INSTRUCTIONS:
 2 tablespoons butter or margarine
Cream Puffs:
 1 cup whipping cream
 ½ cup chopped walnuts 1) Preheat oven to 375 digress.
2) Melt stick of butter and water to a roiling
DIRECTIONS: boil.
3) Stir in flour and stir vigorously over low heat
In a bowl, dissolve gelatin in boiling water. Stir in
until mixture leaves the pan (comes off the
marshmallows until melted. Stir in bananas. Drain
sides) and is in a ball (about 1 min.)
pineapple, reserving juice. Add pineapple and cold
4) Remove from heat and cool for a couple of
water to gelatin mixture; mix well. Pour into a 13-
minutes.
in. x 9-in. pan; chill until set. In a small saucepan,
5) Beat in eggs (one at a time) with a mixer.
combine the sugar and flour. Gradually stir in
6) Beat mixture until smooth and velvety.
reserved pineapple juice. Add butter; bring to a
7) Drop by spoonful (walnut sized) onto a
boil. Cook and stir for 2 min. Remove from the
baking sheet lined with a silicone mat or
heat; cool to room temperature, about 35-40
parchment paper.
minutes. Whip the cream, fold into pineapple juice
8) Bake until DRY, 20-25 min. (maybe longer).
mixture. Spread over gelatin. Sprinkle with nuts.
9) Allow cream puffs to cool completely.
Chill for 1-2 hours. Yield: 16-20 srevings.
FILLING: 2) Use an electric mixer to whisk egg whites and salt
until °peaks form. Gradually add sugar,
1) Mix instant vanilla pudding with whole milk until tablespoon at a time, whisking well between each
the pudding is dissolved. addition, until sugar dissolves.
2) Add sour cream until thick. 3) Once all the sugar has been added, continue to
3) Put mixture in the refrigerator (at least an hour). whisk on high for 3 minutes. Whisk in the vanilla
essence.
4) Use 2 teaspoons to spoon meringue onto lined
trays. Reduce the oven temperature to 90°C.
5) Bake meringues for 1 hour 30 minutes. Turn oven
off and leave meringues in the oven to cool
completely. Store in an airtight container for up to
1 week.

BASIC MERINGUES

INGREDIENTS:

 4 eggs white, at room temperature

 Pinch of salt
 1 cup (220g) CSR Caster Sugar
 ½ teaspoon vanilla essence

METHOD:

1) Preheat oven to 1200C. line two baking trays with

non-stick baking paper.
“APPLE CRUNCH”

INGREDIENTS
 1 cup old fashioned oats
 ½ flour
 1 cup brown sugar, firmly packed
 ½ cup butter or ½ cup margarine, softened
 3 cups chopped apples, peeled and cored
 1 tablespoon cinnamon
 1 pinch salt
 1 tablespoon water
 ½ cup granulated sugar

DIRECTIONS:

1) Mix the oats, ½ cup flour, and brown sugar

in a bowl; cut in the butter or margarine
until crumbly. Place half of the mixture in
the bottom of a greased 8x8”baking dish
2) Combine the apples, 1 tablespoon flour,
cinnamon, salt, water, and granulated sugar;
place in the baking dish over the oat mixture

Cover with the remaining oat mixture. Bake

at 350 degrees for 45 minutes.