|
|
|
|
|
#92
02-01-2008, 01:11 PM
|
|
[quote=pinkygirl ]
kinsa kabalo muhimo ug macapuno t
For the crust: 1 cup butter 3/4 cup cream cheese 3 cups sifted all-purpose flour For the macapuno filling: 300 ml can condensed milk 2 egg yolks 1/2 cup macapuno preseved 1/4 cup sifted all-purpose flour 2 tablespoons butter Make the crust: in an electric mixer fitted. with a flat beater, cream butter and cream cheese together until blended. Pour in the flour and beat at low speed until a solid dough is formed, Divide into 48 equal portions. Press the crust against the bottom and sides of a boat tart molder. Prick the crust bottoms 3 times with a fork. Arrange molders in a jellyroll pan and bake for 15-20 minutes or until the surface feels fairly dry. Allow crusts to cool briefly then unmold each piece carefully. Arrange the partially baked crusts in a jellyroll pan lined with a sheet of baking paper, Fill with the prepared filling (see instructions below). To make the filling: In a thick saucepan, combine condensed milk, yolks, macapuno preserved, and flour. Place over low heat and cook until thick, mixing with a heat-resistant spatula from time to time, Remove from heat and add butter, Make the tarts: Divide the filling equally among the prebaked tart shells. Bake at 350 deg F for 15 minutes or until set. Allow to cool completely before wrapping individually in food grade cellophane. |
||||||
    
|
|
#96
03-20-2008, 02:28 AM
|
|
HELP!!! I need a recipe sa pag himo sa icing. kanang gikan jud sa scratch... 'coz naa ko himo-on na cake tmrw... huhuhu... I hope naa mo reply... Kanang egg white gamiton ba. I need a icing recipe tried and tested! hehehe... kay katong una man gud, katong HS pako, nag basa man gud tong icing among ge buhat. hehehe, so karon, ask ko sa inyo. pls! help! thanks!
|
|||||
|
|
|
#97
03-20-2008, 03:36 PM
|
|
buttercream icing 1/2 c. solid white veg. shortening 1/2 c. butter 1 tsp. flavoring (vaniila,almond,butter) 1 lb. powdered sugar (4 cups) 1 tbsp. maringue powder - used to stabilize buttercream icing a pinch of salt 3 tbsp. of water or milk cream shortening, butter, and water. Add dry ingredients and mix until all ingreadients have been thoroughly mixed together. for chocolate buttercream just add 3/4 cup cocoa powder or 3 oz.unsweetened chocolate squares, melted, and an additional 1 to 2 tbsp. water to recipe. Buttercream- 1 cup unsalted butter 3 cups confectioner's sugar 1/4 cup milk 2 tsps vanilla extract Beat butter until smooth and creamy. Add 1 and 1/2 cup sugar then milk and vanilla extract. Gradually add remaining sugar, until icing is thick and spreadable. 7 minute icing- 3 egg whites 2 1/2 cups sugar 1/2 cups cold water 1 1/2 Tbs light corn syrup 1/8 tsp salt 1 1/2 tsp vanilla extract On top of a double boiler, combine the first 5 ingredients and place over rapidly boiling water. Use an electric hand mixer and beat on high speed for 6-8 minutes or until icing stands up in soft peaks. Remove from heat, add vanilla extract, and beat about 1 minute more or until desired spreading consistency is achieved. Use immediately. Cream cheese icing- 2 8oz packaged cream cheese 1/2 cup unsalted butter 1 1/2 tsp vanilla extract 5 cups sifted confectioner's sugar Beat cream cheese and butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated. Whipped Cream Topping- 1 cup heavy cream 1/4 cup sifted confectioner's sugar 1 teaspoon vanilla Whip cream until thickened slightly. Add sugar gradually and vanilla; beat until cream holds peaks. Spread over cake. Boiled Icing- 1 cup sugar 1 egg white, beaten until foamy 4 tablespoon water, cold 1 teaspoon vanilla Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. Boiled Chocolate Icing(estimate lang) 1 c sugar 1/2 c water 1/3 c cocoa Boil over low heat stirring constantly to keep from scorching until it thickens. Take from heat and add two pats of butter and a teaspoon of vanilla. |
|||||
|
|
|
#100
04-19-2008, 06:33 PM
|
|
^Polvoron:
1 cup all purpose flour 1 cup powdered milk 1/2 cup confectioners or refined sugar 1/2 cup clarified (melted) butter Toast the flour in a non-stick pan until it turns light brown in color. Place in a bowl and let it cool. Add all the remaining ingredients and mix thoroughly. Pack in a polvoron mold and place the polvoron pieces in a plate. Place in the freezer for about 30 minutes. Chocolate coating (gnash): 1 cup Dark Chocolate (shaved or crumbled) 1/2 cup Fresh Milk 1/4 cup Granulated sugar Melt the crumbled chocolate in a bowl using a double boiler. When thoroughly melted, add the milk and sugar. Mix well until the gnash is silky smooth. Using a sturdy toothpick, dip the frozen polvoron in the gnash. Stick the polvoron on a styropore block/sheet until the chocolate coating of the polvoron hardens. Wrap individually |
|||||
|
|
|
#101
04-20-2008, 11:00 PM
|
|
I don't know unsa ni nga recipe.. pero lami-an man ko.. hehehe
akoa pinataka.. mura sad donut gamay iya lami.. because of the vanilla and egg.. dali2x rni.. hehehe Pina-taka Express (number 1): Ingredients: A Slice of Wheat Bread (any bread will do, but i choose this because i'm addicted to nutrition dense foods) 1 Whole Egg 1 tbsp. vanilla extract 1 tbsp. cinamon (love it on my bread and also any hot beverage) 1 tbsp. of butter Mix the egg, vanilla extract and cinnamon Place the slices of wheat bread on the mixture.. Melt the butter in the frying pan. Fry the slice of wheat bread on both sides around 2-3 minutes.. then serve..
|
||||
|
|
|
#103
05-06-2008, 08:10 AM
|
|
A simple yet elegant dessert
Mango Charlotte Takes 30 mins, Makes 8-10 servings 25 pieces broas or ladyfingers 1 sachet unflavored gelatin 1/4 cup water 1 1/2 cups cream 1/2 cup sugar 3/4 cup mango puree 1. Arrange broas or ladyfingers on the sides and bottom of a 9 inch pan with a detachable bottom. 2. Dissolve 1 sachet of unflavored gelatin in 1/4 cup water. Heat in a small saucepan for 40 seconds or until gelatin is dissolved. 3. Whip cream in an electric mixer then slowly mix in sugar and mango puree. Fold in the dissolved gelatin. Pour into the prepared pan. 4. Chill for about 6 hours or until set. Before serving, garnish with sliced mangoes and sweetended whipped cream. |
|||||
|
|
|
#104
05-12-2008, 02:12 PM
|
|
gastronomique,
most recipes for the meringue in the brazo call for eggwhites to be beaten with cream of tartar. this added ingredient helps to stabilize the mixture para you don't lose your bubbles.  also, make sure you don't overbeat your eggwhites. kun imo i-raise imo whisk nya pointy na cya, stop there na. that's called the stiff-peak stage. if you continue beating after that, it flops and turns watery... hope this helps.
|
||||
|
|
|
#105
05-28-2008, 11:56 AM
|
|
1/4 c. butter 2/3 c. sugar 1 egg 1/2 tsp. vanilla 2 c. all purpose flour 3 tbsp. cocoa powder 1/2 tsp. salt 1/4 tsp. baking solda 2 tsp. baking powder 2 tbsp. milk oil for frying Chocolate glaze 1 c. confectioner's sugar 2 tbsp. cocoa powder 2-3 tbsp. evaporated milk 1 c. finely chopped nuts In a bowl, cream butter and sugar until light and fluffy. Add egg, and vanilla. Beat until smooth. Add in the flour, cocoa, salt, baking soda, and baking powder. Stir in milk. Mix well. Transfer dough to a floured surface. Knead lightly. Form into 1-inch balls. Heat oil in a saucepan. Fry balls until they float. Drain on a colander. Prepare glaze by combining the sugar, cocoa, and milk. Mix until smooth. Coat each munchkin with glaze then roll in chopped nuts. |
||||||
|
|
 |
| Bookmarks |
| Thread Tools | |
|
|
Re: Breads and Pastries Recipes
