RED VELVET CAKE

INGREDIENTS:
*2 ½ Cups APF
*1 ½ Cup WHITE SUGAR
*1 tsp BAKING SODA
*1/4 tsp FINE SALT
*1 tsp COCOA POWDER
*1 ½ Cup BUTTERMILK, @room temp.
*2 (L) eggs, @room temp.
*1 Tbsp red food color (1oz)
*1 tsp WHITE DISTILLED VINEGAR
*1 tsp vanilla extract
*CREAM CHEESE FROSTING, (recipe follows)
*CRUSHED PECANS, (for garnish)

PROCEDURES:

1. PREHEAT THE OVEN TO 350 degrees F. Lightly & flour 3 (9”x 1 1/2” round) cake pans.
2. In large bowl, sift together the flour, sugar, baking soda, salt, & cocoa powder. In another
large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, & vanilla.
3. Using a stand mixer, mix the dry ingredients into the wet ingredients until it just combined
& become a smooth batter is formed.
4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven
evenly spaced apart. Bake rotating the pans halfway through the cooking, until the cake
pulls away from the side of the pans, & a toothpick inserted in the center of the cakes come
out clean, about 30mins.
5. Remove the cakes from the oven & run a knife around the edged to loosen them from the
sides of the pans. One at a time, invert the cake onto a plate & then re-invert then unto a
cooling rack, rounded-sides up. Let cool completely.

CHOCOLATE MOIST CUPCAKE

 INGREDIENTS:

*1/2 CUP COCOA

*1/2 CUP HOT WATER (to dissolve cocoa powder)
*1/2 CUP EVAP MILK
*1 TSP VANILLA
*1/2 CUP BUTTER
*1 CUP WHITE SUGAR
*2 PCS EGGs
*1 CUP APF
*1 TSP BAKING POWDER
*1/2 TSP BAKING SODA
*PINCH OF SALT

PROCEDURES:

1. Mix together the ff. ingredients: COCOA, EVAP, HOT WATER, VANILLA & PINCH OF
SALT. (Cocoa Liquid)
2. Cream the BUTTER, add the WHITE SUGAR until smooth & add EGG one at a time.
3. In another bowl, mix the FLOUR, BAKING SODA & BAKING POWDER.
4. Mix the FLOUR MIXTURE the CREAMED BUTTER alternating with LIQUID
MIXTURE. (STARTS W/ THE FLOUR & ENDS UP W/ FLOUR)

BANANA MUFFIN
 INGREDIENTS:

*1/2 CUP BUTTER (1 STICK)

*1 ½ CUP WHITE SUGAR
*2 PCS EGGs
*1 TSP VANILLA
*2 CUPs APF
*1 TSP BAKING POWDER
*1 TSP BAKING SODA
*2 TSP SALT
*1/2 CUP SOUR MILK (3/4 cup evap. + ¼ cup water + 2
tsp calamansi juice)
*1 CUP MASHED RIPE LAKATAN (5-6pcs)

TOPPINGS:
1 CUP CHOPPED
ANY KINDS OF NUTS (optional)
1 CUP CHOPPED CHOCOLATE (optional)

PROCEDURES:
1. PRE-HEAT THE OVEN 350 degree
2. Mix the BUTTER & WHITE SUGAR, CREAM IN A BOWL UNTIL LIGHT &
FLUFFY.
3. ADD THE EGG ONE AT A TIME THEN VANILLA.
4. MIX ANOTHER BOWL THE DRY INGREDIENTS: SIFTED FLOUR, BAKING
POWDER, BAKING SODA, & SALT.
5. MIX THE SOUR MILK & RIPE LAKATAN & MIX IT TOGETHER W/ THE DRY
INGREDIENTS.

NOTE: MATERIALS NEEDED:

MUFFIN PAN, FLOUR SIFTER, WOODEN SPOON, MIXING BOWL, CHOPPING BOARD,
KNIFE, MEASURING CUP & SPOON, PAPER CUP (2 or 3 oz). CUPCAKE BOX OR ANY
SEALED CONTAINER, ICE CREAM SCOOP (optional)

OATMEAL CHOCOLATE CHIP COOKIES

 INGREDIENTS:
*1 ½ CUP APF
*1/2 TSP BAKING POWDER
*1 TSP BAKING SODA
*1/4 TSP IODIZED SALT
*1 ½ CUP CHOPPED CASHEW NUTS
*2 CUPs INSTANT OATMEAL
*1 CUP CHOCOLATE CHIPS
*1 TSP VANILLA
*1 CUP BUTTER
*1 ½ CUP BROWN SUGAR
*2 PCS EGGs

PROCEDURES:
1. COMBINE APF, SALT, BAKING POWDER, BAKING SODA, THEN MIX WELL.
2. IN ANOTHER BOWL, CREAM THE BUTTER. ADD SUGAR & MIX UNTIL LIGHT &
FLUFFY. ADD EGG ONE AT A TIME THEN ADD VANILLA.
3. POUR THE DRY INGREDIENTS MIXTURE & MIX WELL.
4. SCOOP THE DOUGH USING AN ICE CREAM SCOOPER.
5. BAKE IN PRE-HEATED OVEN FOR 10-15MINS OR UNTIL DONE.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

 INGREDIENTS:

*1 CUP BUTTER SOFTEN (BAKERS

BEST)
*1 ½ CUP BROWN SUGAR
*2 PCS EGGs
*1 CUP PEANUT BUTTER
*1 TSP VANILLA
*2 ¾ CUP APF
*1/4 CUP CORNSTARCH
*3/4 TSP SALT
*1 TSP BAKING SODA
*1/2 TSP BAKING POWDER
*1 CUP SEMI-SWEET CHOCOLATE
CHIPS

PROCEDURES:

1. PRE-HEAT THE OVEN 350-degree F/ 180 C.

2. CREAM TOGETHER BUTTER & BROWN SUGAR.
3. BEAT EGGs, PEANUT BUTTER & VANILLA.
4. ADD THE COMBINED DRY INGREDIENTS.
5. STIR IN CHOCOLATE CHIPS.
6. ROLL INTO BALLS & PLACE INTO UNGREASED SHEETS.
7. FLATTEN SLIGHTLY & BAKE FOR 10-15 MINUTES.

PANDESAL
INGREDIENTS:
*1 KG APF
*1 CUP WHITE SUGAR
*1 PC EGG
*1 CUP EVAP. MILK/ 1 CUP POWDERED SUGAR + 1 CUP WATER
*1 CUP WARM WATER
*1 TSP SALT
*1 TBSP INSTANT YEAST
*1/2 CUP BUTTER / MARGARINE
*500g BREAD CRUMBS
*BUTTER OIL SUBSTITUTE

PROCEDURES:
1. COMBINE THE YEAST, SUGAR, & WARM WATER & STIR UNTIL THE YEAST &
SUGAR ARE FULLY DISSOLVED.
2. IN THE MIXING BOWL, COMBINE THE DRY INGREDIENTS STARTING W/ THE
FLOUR, THEN SUGAR, SALT, & BAKING POWDER. MIX WELL BY STIRRING
3. ADD THE EGG, BUTTER, COOKING OIL, & YEAST-SUGAR-MILK MIXTURE IN
THE MIXING BOWL W/ THE DRY INGREDIENTS, THEN MIX AGAIN UNTIL A
DOUGH IS FORMED.
4. USE YOUR CLEAN HANDS TO EFFECTIVELY MIX THE INGREDIENTS.
5. IN FLAT SURFACE, KNEAD THE DOUGH UNTIL THE TEXTURE BECOMES FINE.
6. MOLD THE DOUGH UNTIL THE SHAPE BECOMES ROUND THE PUT BACK IN
THE MIXING BOWL.
7. COVER THE MIXING BOWL WITH DAMP CLOTH & LET THE DOUGH RISE FOR
ATLEAST 1 HOUR.
8. PUT THE DOUGH BACK TO THE FLAT SURFACE & EQUAL PARTS USING A
DOUGH SLICER.
9. ROLL THE SLICED DOUGH OVER THE BREADCRUMBS & PLACEIN A BAKING
TRAY W/ WAX PAPER (make sure to provide gaps between dough as this will rise later
on).
10. PRE-HEAT THE OVEN AT 375-degree F for 10 minutes.
11. PUT THE TRAY W/ DOUGH IN THE OVEN & BAKE FOR 15 MINS.
12. SERVE HOT. SHARE & ENJOY!

SOFT ROLL
 INGREDIENTS:
* 5 ½ CUPs APF / BREAD FLOUR (625g)

*1 TSP SALT

*2 PCS WHOLE EGGS

*1/2 CUP WHITE SUGAR

*1 TBSP YEAST

*300g SCALDED EVAP MILK

*1/4 CUP MELTED BUTTER

PROCEDURES:
1. MIX WATER, YEAST, SUGAR & LET IT SET FOR 5 MINS.
2. IN A SEPARATE BOWL, COMBINE SIFTED FLOUR, SALT & MILK. MIX IT
THOROUGHLY & MIX WELL. ADD EGGS, MELTED BUTTER & YEAST MIXTURE.
KNEAD UNTIL SMOOTH & ELASTIC.
3. COVER THE DOUGH & PROOF FOR 20 MINS OR UNTIL IT DOUBLE THE SIZE.
4. PUNCH DOWN, WEIGHT & CUT THE DOUGH INTO UNIFORM PCS. FORM INTO A
BALL & REST FOR 20MINS.
5. BRUSH W/ EGG WASH. BAKE AT 375 DEGREE F. FOR 15-20 MINS. OR UNTIL
GOLDEN BROWN.

MANGO CREAM CAKE

INGREDIENTS:
*2 1/4 CUP CAKE FLOUR
*3 TSP BAKING POWDER
*1 CUP REFINED SUGAR
*1 TSP SALT
*1/2 CUP CORN OIL
*3/4 CUP MANGO NECTAR
*3 TBSP BUTTER MELTED
*7 PCS EGG YOLKS

MERINGUE:
*7 PCS EGG WHITES
*½ TSP LEMON EXTRACT
*½ TSP CREAM OF TARTAR
*½ CUP REFINED SUGAR

BUTTER CREAM:
*1 CUP BUTTER
*1 CUP POWDERED SUGAR
*1 CUP NESTLE CREAM FROZEN
*1 TSP VANILLA
*1 PC MANGO DICED

PROCEDURES:

1. IN A BOWL, COMBINE & SIFT THE CAKE FLOUR, BAKING POWDER, SALT &
SUGAR.
2. MAKE A WELL AT THE CENTER OF THE DRY INGREDIENTS. ADD THE CORN OIL,
EGG YOLKS, & MANGO NECTAR, BLEND WELL.

UBE ROLL CAKE

 INGREDIENTS:
*1 ¼ CUP CAKE FLOUR
*1 TSP BAKING POWDER
*1/4 TSP IODIZED SALT
*1/4 CUP CORN OIL
*6 PCS EGG YOLKS
*1 TSP VANILLA
*1/2 CUP WHITE SUGAR
*1/2 CUP WARM WATER

MERINGUE:
*6 PCS EGG WHITES
*1/2 TSP CREAM OF TARTAR
*1/4 CUP WHITE SUGAR

PROCEDURES:
1. PREHEAT THE OVEN. GREASED BOTTOM OF JELLY ROLL PAN. LINED WITH
GLASSINE/ WAX PAPER. SET ASIDE.
2. MIX FLOUR, BAKING POWDER & SALT.
3. IN ANOTHER BOWL, MIX EGG YOLK, SUGAR, VANILLA, UBE POWDER & WATER.
4. COMBINE FLOUR MIXTURE & LIQUID MIXTURE. MIX & SET A SIDE (batter mixture)
5. BEAT EGG WHITES W/ CREAM OF TARTAR USING ELECTRIC HAND MIXER UNTIL
SOFT PEAKS. THEN ADD SUGAR GRADUALLY.
6. POUR BATTER MIXTURE INTO THE MERINGUE MIXTURE. CUT & FOLD.
7. BAKE @150 DEGREES CELSIUS FOR 15-20 MINUTES OR UNTIL DONE.

FUDGY BROWNIES
 INGREDIENTS:
*400 grams chocolate bar semi-Sweet/dark (chopped)
*1 butter (any Brand)
*1 ¾ cup white sugar
*1 cup brown sugar
*5 eggs (large)
*1/2 tsp. iodized salt
*2 tsp vanilla
*1 ½ cup all-purpose flour
*1/2 cup cocoa powder

PROCEDURES:

1. Using a double boiler method melt chopped chocolate bar and butter together
melting set aside.
2. In a separate bowl sift and combined the dry ingredients which is the all-purpose
flour, baking powder. Salt, and cocoa powder.
3. In another bowl mix together the brown sugar, while sugar and eggs. Mix this
using hand mixer for 3 full minutes.
4. After mixing for 3 minutes add the melted chocolate and butter mixture then mix
thru cut and fold method.
5. Then add dry ingredients then mix until well combined. (Do not overmix.)
6. Grease and line your designed baking pan.
7. Transfer the batter mixture into a pan and add the desire toppings
8. Bake in a pre-heated oven for 25-30 minutes or until cooked. (Do not overbake.)
Let it cool completely in a cooling rack before cutting.

MATERIALS NEEDED:

*MIXING BOWL
*WOODEN LADLE
*WIRE WHISK HAND MIXER
*BAKING PAN RECTANGLE
(Preheat the oven to 170 degrees Celsius)

MOIST CHOCOLATE CAKE

 INGREDIENTS:
*3/4 CUP SIFTED COCOA POWDER
*1 ½ CUP WATER
*1 tsp. FLAVORING
*3/4 cup UNSALTED BUTTER
*1/4 CUP SUGAR
*2 ¼ CUP CAKE FLOUR
*2 TSP BAKING POWDER
*1 ¼ TSP BAKING SODA
*3 PCS eggs

PROCEDURES:
1. PUT WAX PAPER INTO A 9" ROUND LAYER PAN. SET ASIDE.
2. MIX COCOA, WATER, FLAVORING & FOOD COLOR.
3. ADD BUTTER, EGGS, SUGAR, FLOUR, BAKING POWDER, BAKING SODA (drying).
BEAT ALL IN A BOWL AT MEDIUM SPEED FOR 5 MINS. POUR INTO 2 PANS THEN BAKE
FOR 40 MINS.

CHOCOLATE FILLINGS:
*1 PC. EGG YOLK
*1 TBSP. CORNSTARCH
*1/4 CUP CONDENSED MILK
*1/2 CUP EVAP MILK
*1/4 TSP VANILLA
*1 TBSP BUTTER

#Cook in a double boiler with wire whisk.

#Spread on a cake while hot.

FROSTING:

*4 tbsp APF
*2 CUPS EVAP MILK
*1 CUP CONDENSED MILK
*1 TSP FLAVORING (CHOCO FLAVOR)
*1/2 CUP COCOA POWDER
*1 TSP BAKING POWDER
*2 TBSP BUTTER
 VANILLA CUPCAKE
with butter cream

INGREDIENTS:
*1 ½ cups all-purpose flour
* 1 ½ teaspoons baking powder
*1/4 teaspoon fine salt
*2 large eggs, at room temperature
*2/3 cup sugar
*1 ½ sticks (12 tablespoons) unsalted butter, melted
*2 teaspoons pure vanilla extract
*1/2 cup milk
*Your favorite frosting, for topping

PROCEDURE:
1. Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one
12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and
foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the
vanilla.
4. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by
the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly
in the prepared muffin tin.

5. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating
the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10
to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then
remove from the tin and cool on the rack completely. Frost and decorate as desired.
 BINANGKAL

INGREDIENTS:
*3 cups all purpose flour
*2 tbsp baking powder
*2 egg yolks
*1 cup refined sugar
*2 tsp vanilla
*¾ cup evap milk
*Pinch of salt
*¼ kl sesame seeds
*2 tbsp oil
*1 kl oil for fry

MATERIALS:
Absorbent paper

PROCEDURES:
1.Mix all dry ingredients .all purpose flour ,baking powder, and sugar.
2.Make a well at the center, add egg yolks, oil, milk, and vanilla, mix well.
3.Form into small balls and dredge in sesame seeds. Deep fry in moderate heat until golden brown. Drain
in a colander with absorbent paper.

WHOLE WHEAT BREAD

 WITH RAISINS

INGREDIENT:
*500g wheat flour
*500g all purpose fluor
*½ cup sugar
*1 ½ cup raisins
*1 ½ tsp salt
*2 tbsp yeast
*3 tbsp honey
*1 ¾ luke warm water
*½ cup melted butter
*4 tbsp molases
*½ cup powder milk dissolved in two cups luke
warm water
*1 egg

PROCEDURES:
1. Dissolve yeast in ½ cup lukewarm water. In a bowl combine the remaining water, salt, honey, molases,
whole wheat flour, bread flour and powdered milk. Stir in the dissolved yeast. Mix well then knead until
smoothen and elastic.
2. Add in the melted butter while kneading the dough. Transfer dough to a greased bowl and let it rise
until double in bulk.
3. Punch down dough then divide into 2 portions. Shape into loaves in a loaf pan. Let it rise until dough
reaches the rim of the pan.
4. Bake in the pre-heat oven for 30 minutes.

CHOCOLATE CRINKLES
 INGREDIENTS:
*¾ cups corn oil
*2cups refined sugar
*4 pcs eggs
*1 ¼ cup cocoa powder
*2 tsp vanilla
*3 cups all purpose flour
*2 ½ tsp baking powder
*½ tsp salt
*1 cup confectioner sugar

PROCEDURES:
1.Mix sugar, coco and oil, together in a medium bowl , beat in eggs one at a time until combined,
stir in vanilla.
2.Combined flour , baking powder, and salt in another bowl. Gradually stir dry ingredients into
the wet ingredients until thoroughly mixed.
3. Preheat the oven to 350 degrees F[175 degrees C]line two a baking sheets with parchment
paper.
4. Roll a scoop chilled dough into one inch balls .Coat each ball in confectioner sugar and place
one inch apart on the prepared cookie sheets.
5. Bake into preheated oven for at least 10-12 minutes and let stand on the cookie sheet for a few
minutes before transferring to wire racks and cool.

MEAT ROLL
 INGREDIENTS:
FILLING
*1 lb meat with fat
*1 onion small size
*2 Tbsp olive oil
*1 tsp thyme
*Salt to taste
*1 tsp Bouillon powder
*Red chili flakes to taste
*2 carrots
*2 green onions
*2 tbsp flour for slurry
*2 tbsp water for slurry

BUNS:
2½ cups flour plus 1 to 2 tbsp for kneading
2 Tbsp butter melted
½ tbsp yeast
1 egg
¾ cup Milk warm
3 tbsp Sugar plus 1 Tsp for proofing the Yeast
½ tsp Salt

PROCEDURES:

Filling
1. While the dough is resting, heat the oil in a pan, add the diced onion, and cook till soft—about 5
minutes.
2. Add the beef and break it up.
3. Add the thyme, red chili flakes, grated carrots, green onions. Bouillon powder, salt, and pepper to taste.
4. Cook till there’s little to no more water in the meat
5. Add the slurry and leave to simmer for a few more minutes. Remove from heat and leave to cool.
BUNS
1. Dissolve the Yeast and Sugar in the warm milk and leave to proof.
2. In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast,
egg, and butter and mix together until a soft dough is formed.
3. Transfer the dough to a lightly floured surface and knead until it’s smooth and elastic, about 7 minutes
by hand.
4. Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the
dough) and leave to rise in a warm place for 1 hour or till doubled in size.
5. Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.
6. Divide the dough into 6 equal parts and mold each of them into a ball.
7. Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of
the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the
dough.
8. Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until
doubled, about 30 minutes.
9. Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.

BUKO PIE

INGREDIENTS:
3 cups cocomeat (scraped) 3 pcs buko
4 tbsp cornstarch
½ cup coco water ½ cup sprite
½ cup evaporada milk
¾ cup refined sugar
1 tbsp butter

PROCEDURES:
Dissolve cornstarch in coco water. Combine ingredients and cook over low five until it thickens and clear.
Set aside.
FOR PLAIN PASTRY:
3 cups of all purpose flour
2 pcs egg yolk
¾ cup butter
¼ cup of cold water
Pinch of salt
1 tbsp sugar
NOTE:
Double the mixture for the apple pie
5 apples
1 ¼ cinnamon
8 tbsp unsalted butter
3 tbsp corn flour (all purpose flour)
¼ cup of water
¼ cup granulated sugar
1 tsp vanilla extract
Egg wash (1 egg + 1 tbsp water)

PROCEDURE:
1. Sift flour, add butter, and cut pastry of forks
2. Add egg yolk and mix enough to blend ingredients together
3. Roll pastry into 1/8 thick. Lift into the plain not stretch dough but loosely.
4. After the crust is lifted, trim edge evenly at 1 inch overhang
5. Fold dough under to make a thicken trim the edges with the end of the forks
 MACAROONS

INGREDIENTS:
1 can condensed milk
3 cups desiccated coconut
1 tsp baking powder
2 tsp vanilla
¼ cup of all purpose flour
Pinch of salt
½ cup butter(softened)
½ cup of white sugar
4 egg large

PROCEDURES:
1. Line mini muffin pans with paper cups, set aside.
2. In a bowl, cream butter using a hand mixer on low speed.
3. Add sugar and beat together until well blended and fluffy
4. Add eggs one at a time, beating well after each addition.
5. Add condensed milk and vanilla extract. Continue to beat until blended.
6. In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until
combine
7. Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until
golden and a toothpick inserted in the center comes out clean.
8. Remove from baking pan and let it cool on a wire rack for about 5 minutes.

SIAKOY

INGREDIENTS:
*1 kl all purpose flour
*1 ½ cup white sugar
*2 tsp iodized salt
*2 ½ tbsp instant yeast
*2 tbsp vanilla
*2 tbsp oil
*1 cup evap milk
1 cup luke warm water
*1 egg
*1/2 cup melted butter or margarine
*1 kl oil for deep frying

MATERIALS:
Absorbent paper

PROCEDURE:
1. In a large bowl, mix evap milk, lukewarm water, sugar, yeast. Cover and fermet for 5 mins and
set aside
2. In another bowl add butter, egg, oil, vanilla, salt, and slowly add the flour. Add yeast mixture and
mix.
3. Knead the dough and rest for 15 minutes or double size
4. Cut into 3 portion, combine the 2 portion of dough and rolled into ½ to 1 inches thick and cut
using dough molder the rest of dough form into small balls
5. Form a log using the remaining portion of dough. Cut to desired size, rolled and form siakoy.
Hardly pressed the tail end.
6. Proof for 5 – 8 minutes and deeply fry

SPANISH BREAD

INGREDIENTS:
*1 kl all purpose flour
*1 tsp salt
*½ cup sugar
*¼ cup melted butter
*1 cup luke warm water
*1 cup scalded milk
*1 ½ tsp instant yeast
*1 egg
*Butter oil subtitude

FILLING:
*½ cup butter or margarine
*¼ cup brown sugar
*1/3 cup bread crumps
*1 tsp vanilla

PROCEDURES:
1. In a big bowl mix together flour, sugar, salt, and pour in luke warm milk, butter, and beat egg .Mix
until well blended then add the instant yeast and mix well to form a slightly sticky dough.
2. Tip the dough on a surface greased with oil knead the dough with lightly oiled hands until it becomes
smoth and elastic about 10 – 12 minutes.
3. Form a dough into a balls and place the dough in a greased bowl, cover with kitchen towel or plastic
wrap and place it in a warm erea and let it rise until it double size.
4. Meanwhile prepare the filling in a sauce pan over medium low heat, melt butter until bubbly add the ¼
cup of bread crumps, and mix well ,add flour ,water ,milk, sugar salt and rest of bread crumps. Cook until
it get thick, remove from heat and continue stirring until it forms a thick paste, like texture.
5.Spread filling on the surface leaving about a centemeter around the edges unfilled .Roll the dough
starting from the wider end toward the smaller end enclosing the filling.
6. Brush it, rolled dough with milk or water then roll it on a plate on a bread crumps and place one baking
sheets lined with parchment paper.
7. Place a baking sheets on the meddle rack and bake at 150 c’[300’f] for 20 minutes.
8. Remove the Spanish bread from the oven and transfer to bread basket. Enjoy while still warm.

CHEESE CUPCAKES

INGREDIENTS:
½ cup butter (1 stick)
½ cup granulated sugar
2 eggs
1 ¼ cup sifter all purpose flour
3 tsp baking power
2 pinch of salt
½ cup evap milk
1 tsp vanilla
1 cup grated cheese (any brand)
½ can condence milk

MATERIALS:
 Muff in pans
 Flour sifter
 Mixing bowl
 Wooden spoon
 Cupcake box or any sealed container
 Paper cups (2 or 3 oz)
 Can opener
 Measuring cups and spoon
 Ice cream scoop (optional)

PROCEDURE:
1. Gradually add to the creamed butter and sugar.
2. Mix in another bowl dry ingredients.
3. Add half of the dry ingredients, milk and vanilla to the butter mixture, mix until well blended.
4. Add the grated cheese and mix a little bit then add the condensed milk.
5. Mix again until well blended. Do not over heat.
6. Pre heat oven to 375 F
7. Cream in a bowl until light and fluffy

CINNAMON ROLL

INGREDIENTS:
6 cups all purpose flour
1 ½ evap milk
1 ¾ tbsp instant yeast
¾ cup white sugar
1 egg
½ cup butter
1 tsp iodize salt
1 tsp vanilla

FILLING:
1 ½ cup brown sugar
1 tsp cinnamon powder
½ cup butter
1 tsp vanilla

FROSTING:
1 bar cream cheese
½ cup butter
1 ½ cup sugar powder
1 tsp vanilla

PROCEDURES:
1. Grace a pan on baking dish
2. Combined the water, yeast, 1 tsp sugar, in a small bowl, let the mixture sit for 1o minutes or until it
becomes foamy
3. In a sauce pan combined the milk, butter, remaining sugar and salt
4. Place 2 cups of flour in a stand mixer add eggs, milk , yeast, and mix until combined.
5. Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic
about 8 minutes.
6. Place the dough in a greased bowl and put it into a warm place , cover it with a towel for 1 hour or until
it double size.
7. Roll the dough out in to a 15” x 12” rectangle, spread butter on the dough and top it with the brown
sugar and Cinnamon.
8. Roll the dough up, starting on the long side , cut it into 15 pcs and place them in the prepared pan.
9. Brush it an egg wash on the top of bread before bake.
10.Bake 20 to 25 minutes.
UBE CHIFFON CAKE

INGREDIENTS:
2 ¼ cup cake flour
Pinch of salt
1 tbsp or 3 tsp baking powder
8 egg yolks
3 tsp vanilla
¾ cup water
1 cup sugar
½ cup oil
Ube powder

MERINGUE:
8 egg whites
½ tsp cream of tartar
½ cup sugar

PROCEDURES:
1. Separate egg yolk from egg white.
2. Mix cake flour, salt, and baking powder.
3. In another bowl, mix 1 cup of sugar, water, egg yolks, and vanilla, ube powder. Mix until the
sugar dissolves.
4. Combine all dry ingredients and wet ingredients.
5. In a large bowl with egg whites, add the cream of tartar. Beat using hand mixer.
6. Add the ½ cup of sugar when soft peak, continue until stiff peak. Do not over beat
7. Mix half of the meringue into the batter mixer. Using spatula, cut at the center then fold the batter.
Repeat until well combined.
8. Pour the batter and meringue mixture to the remaining meringue, then mix.
9. Place in a baking pan with baking paper and bake in a pre-heated oven for 30 to 40 minutes at
140 C.
10. Invert the baking pan so it’s upside down as soon as possible, to avoid from sinking.
11. Once cold down run a knife at the edge of baking pan and remove the baking paper.

CHIFFON CAKE

INGREDIENTS:
2 ¼ cup cake flour
Pinch of salt
1 tbsp or 3 tsp baking powder
8 egg yolks
3 tsp vanilla
¾ cup water
1 cup sugar
½ cup oil
 MERINGUE:
8 egg whites
½ tsp cream of tartar
½ cup sugar

PROCEDURES:
1. Separate egg yolk from egg white .
2. Mix cake flour, salt, and baking powder.
3. In another bowl, mix 1 cup of sugar, water, egg yolks, and vanilla. Mix until the sugar dissolves.
4. Combine all dry ingredients and wet ingredients.
5. In a large bowl with egg whites, add the cream of tartar. Beat using hand mixer
6. Add the ½ cup of sugar when soft peak, continue until stiff peak. Do not over beat
7. Mix half of the meringue into the batter mixer. Using spatula, cut at the center then fold the batter.
Repeat until well combined.
8. Pour the batter and meringue mixture to the remaining meringue, then mix.
9. Place in a baking pan with baking paper and bake in a pre-heated oven for 30 to 40 minutes at
140 C.
10. Invert the baking pan so it’s upside down as soon as possible, to avoid from sinking.
11. Once cold down run a knife at the edge of baking pan and remove the baking paper.

PIZZA

INGREDIENTS:
4 cups all purpose flour
½ tsp salt
1 cup evap milk
1 cup water
½ cup margarine
1 egg
½ cup sugar
1 ½ tbsp instant yeast

SAUCE:
2 tbsp sugar
Pinch of salt
1/8 cup of oil
2 cups of del monte tomato sauce (small pouch)
TOPINGS:
Cheese (quick melt)
Mozzaella
Pineapple
Ham
Green/red bell pepper
White onion
Black olives (optional)
PROCEDURES:
1. “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes,
until bubbles form on the surface.
2. In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and
bloom yeast mixture.
3. Using a spoon, mix until a shaggy dough begins to form.
4. Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10
to 15 minutes.
5. The dough should be soft, smooth and bouncy. Form the dough into a taut round.