Basic Soft Rolls

BREAD FILLINGS
500 grams bread flour
SAVORY:
150 grams sugar (spare 1 tablespoon for yeast mixture) Asado, Corned Beef, Tuna, Ham and Cheese, Hotdog or Sausage…Etc.
7 grams salt
1 cup (250ml) water (spare ¼ cup or 50ml for yeast mixture) SWEET FILLINGS:
1 piece egg ½ cup flour *Combine all the ingredients
50 grams lard ¼ cup sugar until it forms a ball or until it is
2 tablespoons butter manageable to shape/roll.
7 grams (1 ½ teaspoon) yeast
1-2 teaspoons food color/flavorings
1 tablespoon water
PROCEDURE:
1. Dissolve yeast and sugar in warm water. Set aside until double STREUSEL:
in volume.  Filling: ½ cup flour, 1/3 cup sugar, 1/3 cup butter, and 1-2
2. In a bowl, combine all the dry ingredients together. Stir in the drops food color or 2-3 tbsp cocoa powder or any flavoring
water, egg, butter/lard, and the yeast mixture until mixture (garlic, chocolate, etc)
has pulled together.
3. Allow the dough to rest in a lightly greased bowl for 15  Toppings: High proportion of flour (1/2c) then sugar (1/4c) and
minutes. butter (1/8c). Combine until it resembles a coarse crumbs.
4. Punch down the dough to deflate excess air. Knead vigorously ***Dip the dough in water then coat with streusel.
until gluten is developed or until dough becomes smooth and
elastic.
5. Divide and shape the dough according to its variety or type. EGG WASH:
6. Proof for about 30-45 minutes or just until size is doubled. 1 large egg * Beat the egg, water, and
7. Bake at 2750F to 3000F for 20-25 minutes. 1 tablespoon water salt together.
8. Cool completely 1 teaspoon salt
VARIATIONS: Dinner Rolls, Ensaymada, Spanish Bread, Meat-filled
Bread, Cheese Bread, Hotdog Buns, etc.
Star Bread Pandesal

300 grams of dough (Basic Soft Dough) 2 ¼ teaspoon yeast

300 grams bread flour 1 ½ tablespoon sugar
50 grams sugar ¼ cup warm water
10 grams baking powder 500 grams bread flour (plus extra flour for dusting)
25 grams butter/lard 150 grams washed sugar
50 ml water 7 grams salt
1 piece egg 1 piece egg
1 tablespoon oil
TOPPINGS: Streusel or granulated sugar 50 grams (1/4 cup) shortening
1 cup water
PROCEDURE: *BREADCRUMBS for coating
1. In a bowl, combine all the dry ingredients. Stir in egg, water,
and butter/lard until it forms a dough. PROCEDURE:
2. Knead the basic soft dough and the other dough mixture 1. Dissolve yeast and sugar in warm water. Set aside until double
together until smooth and elastic. NOTE: moderately stiff in volume.
dough. 2. In another bowl, combine all the dry ingredients and stir in at
3. Divide the dough into 30 grams each. Shape into rounds and the center - water, oil, egg, shortening, and the yeast mixture
slit the top with X mark. Sprinkle top with streusel or sugar. until it forms a dough
4. Proof for 15-20 minutes and bake at 325 oF for the first 10 to 3. Rest the dough for 15 minutes in a lightly greased bowl. Cover
15 minutes and reduce the temperature to 275 oF to 300oF for with a damp cloth.
the next 15 minutes. 4. Knead the dough until it becomes smooth and elastic. Cover
5. Cool completely. and rest for another 15 minutes.
5. Form or shape the dough into a cylindrical or baston
shape. Dredge or coat with breadcrumbs. Cover and
rest for another 15 minutes.
6. Divide/scale the dough 35-45 grams each and put into a lightly
greased baking sheet. Proof until it expands/double in size for
approximately 15 minutes.
7. Bake in a preheated oven from 275oF to 300oF for 25-30
minutes. Cool completely.
Cinnamon Rolls Ensaymada

2 teaspoon yeast 2 teaspoons yeast

1 ¾ all-purpose flour 2/3 cup water
2 cups bread flour 3 ¾ cup bread flour
½ cup sugar 1/3 cup sugar
2 teaspoon salt 2 teaspoon salt
1 1/8 cup water 3 large eggs
1 tablespoon evaporated milk ¼ cup evaporated milk
1 eggyolk 1/3 cup butter, softened
1/3 cup butter, softened
TOPPINGS: Butter, Sugar, and Grated Cheese
FILLING: GLAZE:
1/3 cup butter 1 cup confectioner’s sugar PROCEDURE:
¾ cup brown sugar 2-4 tablespoon milk 1. Preheat oven to 275oF to 300oF.
3 tablespoon 1 teaspoon vanilla 2. Dissolve yeast in 1/3 part of water and tablespoon of sugar.
*Nuts and Raisins *Combine and stir all the ingredients Set aside.
until the desired 3. In a bowl, mix all the dry ingredients together. Add the liquid
Consistency is achieved. ingredients, butter and the yeast mixture.
PROCEDURE: 4. Transfer into a lightly floured surface and knead until gluten
1. Preheat oven to 325oF. has developed.
2. In a bowl, mix together all the dry ingredients. Add in the 5. Let the dough rest for 15 minutes in a lightly greased bowl.
liquid ingredients and the butter. Cover with cloth.
3. Transfer in a lightly floured surface and knead until gluten 6. Punch down and divide into 60 grams each. Let the dough rise
is slightly developed. for 15 minutes then cover.
4. Let the dough rest into a lightly greased bowl for 15 7. Roll out the pieces thinly. Brush the surface with butter. Roll
minutes. Cover with cloth. into a long rod and twirl into shape, locking ends to seal.
5. Punch down to expel air. Using a rolling pin, roll out dough 8. Place each piece in a greased molder. Let the dough rise for 1
into rectangular shape 8”x12”x2”. Spread cinnamon filling hour-30minutes. Bake for 20-25 minutes.
evenly to the dough. 9. Brush ensaymada with butter and sprinkle with sugar and
cheese.
Doughnut New Year Buns (“Putok”)

3 teaspoons yeast 300 grams bread flour

60 grams sugar
¾ cup water
20 grams baking powder
3 ¾ cup all purpose flour
25 grams butter
¼ cup sugar 50 ml water
1 ¼ teaspoon salt 1 piece egg
1 ½ teaspoon baking powder
1 piece egg PROCEDURE:
¾ cup evaporated milk 1. Combine all the dry ingredients. Stir in the remaining
¼ cup shortening ingredients until it forms a dough.
2. Knead until smooth and elastic. Shape in rounds for 30 grams
PROCEDURE: each.
1. Dissolve the yeast in water and set aside. 3. Bake at high temperature (350oF to 375oF) for the first 15
2. In a mixing bowl with a dough hook attachment or flat beater minutes then reduced temperature to 300oF for the next 5-10
attachment, place the sifted flour, sugar, salt, and baking minutes.
4. Cool completely
powder for 30 seconds at low speed.
3. Add the dissolved yeast, remaining water, eggs and
Kababayan Muffins
evaporated milk. Mix for 2 minutes at low speed for 4
minutes. 2 cups bread flour
4. Add the shortening and mix until gluten is formed or 1 tablespoons baking powder
developed. ¾ cup granulated sugar
5. Transfer the dough in a greased bowl and cover with damp 1/8 teaspoon salt
cloth or plastic. 1 large egg
6. Let the dough rest for about 15 minutes at room temperature. ¼ cup evaporated milk
7. Punch down the dough. Using a rolling pin, roll out dough into ¼ cup vegetable oil
¾” thickness. ¾ cup water
8. Cut pieces using a doughnut cutter. 2 tablespoons butter/margarine, melted
1/8 teaspoon yellow food color (optional)
9. Let the dough rise on a floured baking pan until it doubles in
size for approximately 45 minutes.
Pre-heat oven to 400oF. Grease 2oz muffin pan with
10. Pre heat oil into 300oF the fry until golden brown in color. Let
shortening. Set aside. In a bowl, toss together all the dry ingredients.
excess fat drip. Make a well in the center then add the liquid ingredients. Mix well.
11. Add glaze, dust with sugar, and garnish appropriately.
Scoop into the prepared muffin pan and set aside for 30 minutes. (optional)
Bake for 20 minutes until done. Remove from oven and cool **Milk or slightly beaten eggs (for brushing the crust)
completely.
Pineapple Pie PROCEDURE:
(Yield: 1 8” double-pie crust or 2 single-pie crust) 1. Combine pineapple, cornstarch, sugar, and butter in a
saucepan.
Short Crust Pastry: 2. Heat all together with constant stirring until it boils and
Whole Recipe Ingredients Half Recipe achieved its desired consistency.
2 cups all-purpose flour 1 cup 3. Turn cooked filling into a prepared pie crust. Cover in either
½ teaspoon salt (optional) ¼ teaspoon lattice or double pie crust.
2/3 cup butter/shortening 1/3 cup 4. Crimp or flute edges as desired.
(1:1 ratio) 5. Brush with beaten egg or milk for its golden glazed finish.
4-6 tablespoons cold water 2-3 tablespoons 6. Bake in a pre-heated oven at 300oF for about 30-40 minutes.
7. Cool completely before serving.
PROCEDURE:
1. In a bowl, combine all the dry ingredients and add the Butter Tart (Yield 12-18 pieces)
butter/shortening.
2. Using a pastry blender, cut-in the fat to the flour until it Sweet Crust Pastry:
resembles a coarse crumbs. Whole Recipe Ingredients Half Recipe
3. Gradually add water, tablespoon at a time, just enough to 1 ¼ cups all-purpose flour ½ cup + 1/8 cup
moistened the dough and until a ball is formed. ½ teaspoon salt (optional) ¼ teaspoon
4. Roll-out the dough to fit the pie plate. 1 tablespoon sugar 1 ½ teaspoon
5. Transfer dough to pie plate and crimp the edges decoratively. ½ cup butter ¼ cup
Refrigerate or just set aside. 2-4 tablespoons water 1-2 tablespoons

Filling: PROCEDURE:
Whole Recipe Ingredients Half Recipe 1. In a bowl, combine all the dry ingredients and add butter.
2 cups (2cans) Crushed, pineapple 1 cup (1can) 2. Cut-in fat to flour mixture until it resembles a coarse crumbs.
(w/ its syrup) 3. Gradually add water tablespoon at a time just to moisten the
½ cup sugar ¼ cup pastry dough and until a ball is formed.
½ cup cornstarch ¼ cup 4. Roll-out dough and cut and shape as desired. Place cut-out in
¼ cup milk 1/8 cup muffin pans or tart molders. Set aside
2 tablespoons butter 1 tablespoon
2 teaspoons calamansi 1 teaspoon
Butter Filling: Pizza (Yield: 24-30 pieces mini pizza)
1/3 cup butter, softened
1 cup light brown sugar Ingredients:
2 piece large eggs 2 teaspoons yeast
1 teaspoon vanilla ¾ cup lukewarm water
¼ cup light cream 1 tablespoon sugar
*nuts and raisins 1 ¾ cups all-purpose flour
2 tablespoon oil
PROCEDURE: ¼ teaspoon salt
1. In a saucepan or double-boiler, over low to medium fire, melt
the butter, add the sugar and the cream/vanilla mixture. Stir ***Recall the steps in bread making.
until mixture becomes smooth.
2. Add the eggs one at a time with constant stirring until mixture
becomes as thick as syrup.
3. Remove from heat and pour over the prepared tart shells.
4. Bake at a pre-heated 300 oF oven for 25-30 minutes or until
filling becomes golden brown.
5. Cool completely. Serve at room temperature or chilled.
 4. Pour the mixture into an ungreased 10-inch tube pan or 10-
inch round pan. Bake at 250-275oF for 45minutes to an hour or
until top springs back and cake tester comes out clean.
5. Invert the pan with its built in feet. Cool completely. Remove
Chiffon Cake from pan. Frost as desired.
Ingredients: Swiss Roll
2 ¼ cups cake flour
Ingredients:
¾ cup sugar
1 ¼ cup cake flour
1 tablespoon baking powder
1 ½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon salt
½ cup water or juice
½ teaspoon baking soda
½ cup oil
6 large eggs (separated)
8 egg yolks
½ cup sugar (for batter)
1 teaspoon vanilla
½ cup sugar (for meringue)
¼ cup evaporated milk
MERINGUE:
1/8 cup oil
8 egg whites
½ teaspoon cream of tartar
¾ cup sugar
½ teaspoon cream of tartar
PROCEDURE:
PROCEDURE: 1. Follow procedure for chiffon. (Chiffon Method)
2. Pour the batter into a lightly greased and lined 12x16 sheet
1. Combine flour, sugar, baking powder, and salt in a bowl. Make
pan. Bake for 15-25 minutes or until an inserted cake tester
a well at the center and add water/juice, oil, egg yolks, and
comes out clean.
vanilla. Mix thoroughly with a wire whisk or electric mixer
3. Let the cake stand for 3-5 minutes. Flip over the cake on a
until mixture becomes smooth. Set aside
cheesecloth dusted with powdered sugar. Peel of the liner.
2. Place egg whites and cream of tartar in a separate bowl. Turn
4. Spread buttercream frosting on top of the sponge and roll the
mixer to high speed then whip until soft peak stage is achieve.
cake while still warm. Place the rolled cake on a cake tray or
Gradually, add the remaining sugar with continuous mixing
plate.
until it reaches the stiff peak stage.
5. Apply the rest of the buttercream on the surface of the rolled
3. Fold in the batter to the meringue using a rubber scrapper,
cake. Sprinkle with chocolate shavings.
just until blended.
Flavoring:
Mocha: Add 1 tbsp coffee powder and 1 tsp. cocoa powder
Chocolate: 1/3 cup cocoa powder

FROSTINGS: Butter Cake

Swiss Meringue Buttercream 1 ¾ cup cake flour
½ teaspoon salt
120 grams granulated sugar (1/2 cup)
1 tablespoon baking powder
4 eggwhites
1/3 cup evaporated milk
1 bar butter, softened, cubed ¼ cup water
¾ cup butter
Combine eggwhites and sugar using a double boiler over low heat 1 cup sugar
until sugar dissolves or reaches 60oC. Transfer to a mixing bowl and 3 large eggs
beat gradually to high speed using whisk attachment for 7-10 minutes 1 teaspoon vanilla
until thick or completely cooled. Gradually add the butter and beat *Streusel for toppings
using a paddle attachment for approximately 5 minutes until smooth.
-o-o-o-o-o-o-o-o-o-o-o-o-o- PROCEDURE:

Italian Meringue (Boiled Icing) 1. Line and lightly grease 2 pieces of loaf pan with wax or
parchment paper.
3 cups sugar 6 egg whites 2. In a bowl, cream the butter until light and fluffy. Add the sugar
¼ tsp. salt ½ tsp. cream of tartar and the eggs one at a time until mixture becomes smooth.
½ cup water 3. Add vanilla and alternately stir-in or fold in the dry ingredients
and liquid ingredients (water-milk mixture). Beginning and
In a saucepan, dissolve sugar, salt, and water together. Bring to a boil ending with the dry ingredients.
over medium heat for 15 minutes or until it reaches at soft ball stage 4. Pour the batter equally into the prepared pans.
(do not stir). Beat eggwhites with cream of tartar in high speed until it 5. Bake for 30-40 minutes or until cake tester comes out clean.
reaches soft peak stage and slowly pour the sugar syrup and continue 6. Cool completely on a rack.
beating for 15 minutes until thick and stiff peaks forms.
 1. Line and lightly grease baking sheet with parchment paper.
2. Combine sugar and salt in a small bowl and set aside.
3. Beat the egg whites in a bowl until frothy/foamy. Gradually add
sugar, vanilla, and vinegar until stiff peaks form.
4. Fold in cornstarch until incorporated.
5. Spoon or pipe mixture into prepared baking sheet.
6. Bake in pre-heated 150o-200oF for an hour or until set.
Chocolate Cake
7. Let cool then put the filling.
2 cups sugar -o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-
1 ¾ cups all-purpose flour Cream Puff/Éclairs
¾ cup cocoa
1 ½ teaspoon baking powder Choux Pastry
1 ½ teaspoon baking soda
½ teaspoon salt Whole Recipe Ingredients Half Recipe
1 cup milk ½ cup Milk ¼ cup
2 eggs ½ cup Water ¼ cup
½ cup oil 1/3 cup Butter half of 1/3
2 teaspoon vanilla 1 tbsp Sugar 1 ½ tsp
1 cup hot water 1/8 tsp Salt
1 ¼ cup All Purpose Flour ½ cup and 1/8 cup
PROCEDURE: ***One-bowl Method 4 pieces Eggs, large 2 pieces
-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-
Pavlova Custard Filling:
Filling: 1 ½ cup milk
4 egg whites - all-purpose cream ¼ cup sugar
*pinch of salt - fruit of choice 2 tablespoons cornstarch
250 grams sugar 2 egg yolks
2 teaspoon cornstarch 1 teaspoon vanilla
1 teaspoon vinegar
1 teaspoon vanilla extract PROCEDURE:
Choux Pastry: In a saucepan, bring milk, water, butter, sugar and salt
PROCEDURE: to a boil. Stir in flour until it resembles a thick paste. Stir constantly on
low heat until it pulls away from the sides of the pan. Transfer to 4. Bake until toothpick or cake tester comes out clean, about 25
another bowl, add eggs one at a time using an electric mixer at minutes. Cool completely.
medium speed. When the mixture is shiny and falls in drop peaks, it is 5. Cut and present accordingly.
ready to be piped.

Filling: In a saucepan, combine sugar, cornstarch, milk and vanilla. Butterscotch Blondies
Slowly heat the milk mixture with constant stirring until it simmers.
Beat a small amount of mixture into egg yolks. Pour it back and cook Ingredients
until it thickens. 1 cup all-purpose flour
-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o- 2 teaspoon baking powder
Basic Cocoa Brownies ¼ teaspoon salt
1/3 cup butter/margarine
1 ¾ cups packed light brown sugar
Ingredients 2 teaspoons vanilla
½ cup all-purpose flour 2 large eggs
½ cup cocoa *Nuts/raisins for toppings
¼ teaspoon baking powder
1/8 teaspoon salt PROCEDURE:
½ butter or margarine 1. In a small bowl, mix flour, baking powder, and salt using wire
whisk. Set aside.
1 cup sugar
2. In a sauce pan, melt butter over medium heat. Remove from heat;
2 large eggs stir in brown sugar and vanilla. Add eggs; stir until well mixed. Stir
1 teaspoon vanilla in flour mixture and fold in nuts or candied fruits. Spread batter
*Nuts for toppings evenly on a prepared pan.
3. Bake until toothpick inserted comes out clean. Cool completely.
PROCEDURE: Cut as desired.
1. Pre heat oven to 300oF. Line and grease 9” square baking pan -o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-
with foil or parchment paper. Chocolate Crinkles
2. In a small bowl, mix flour, cocoa, baking powder, and salt ¾ cup oil
using wire whisk. 2 cups sugar
3. In a saucepan, melt butter over low heat. Remove from heat 4 eggs
and stir in sugar. Stir in eggs, one at a time, until well blended; 1 ¼ cup cocoa powder
add vanilla. Stir flour mixture into sugar mixture. Stir in nuts. 2 tsp vanilla
Spread batter evenly in prepared pan. 3 cups all purpose flour
2 ½ tsp baking powder
½ tsp salt
Confectioner’s sugar
PROCEDURE: *One bowl method