PAN DE SAL

Ingredients
Serves: 20

475 ml (2 cups) warm water (110 degrees F/45 degrees C)

8 g (2 tsp) active dry yeast
65 g (1/3 cup) white sugar
60 ml (1/4 cup) vegetable oil
9 g (1 1/2 tsp) salt
750 g ( 6 cups) all-purpose flour

Directions
Prep:1hr50min Cook:20min Ready in:2hr10min
1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar;
stir to dissolve. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix
until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the
remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the
bowl.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic;
about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat
the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place
until the dough has doubled in volume; about 1 hour.
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each
piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp
knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly
greased baking sheets. Gently press each roll down to flatten.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Cupcakes
Wednesday, December 03, 2014
Easy Cupcake Recipe

This simple vanilla cupcake recipe creates a cupcake

that is perfect background for your creative decorating
ideas.

Ingredients

2 1/4 cups all purpose flour

1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners .
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening,
milk , and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a
spatula .
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on
high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full .
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once

STEAMED SIOPAO
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TOTAL TIME: 4 hr 30 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 3 hr
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients
FILLING:

Canola oil
5 pounds lean pork shoulder, trimmed and diced small
4 ounces garlic (about 1 clove)
1 pound onions, diced small

2 cups soy sauce

2 tablespoons Chinese five-spice powder
2 bay leaves
2 ounces cornstarch (about 1/2 cup)

DOUGH:

2 1/2 pounds flour (about 9 cups)

7 1/2 ounces sugar (1 cup plus 2 tablespoons)
0.29 ounces yeast (about 2 teaspoons)
0.22 ounces baking powder (about 1 1/2 teaspoons)

DOUGHNUTS
Ingredients

1 Tablespoon of dry active yeast

1/3 cup sugar, plus more for coating doughnuts
3 1/4 cups flour, plus more for rolling and shaping
1 egg
4 Tablespoons softened butter
1/2 teaspoon fine sea salt
Vegetable oil, canola oil, or lard for frying

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Preparation
1. Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (so you
know it's active).
2. Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the remaining 1 1/4 cups flour 1/4
cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with
plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk,
about 2 hours. Alternatively, you can chill the dough overnight.
3. Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and
use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round
cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut
cutter, go ahead and use that!
4. Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you
can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
5. Heat an inch or two of oil or lard in a large heavy pot to 350F to 375F degrees. Set a cooling
rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl
and have that handy as well.
6. Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as
you add them to the fat. Cook doughnuts until light brown on one side. Use tongs or a slotted
spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked
doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to
coat. Repeat with remaining doughnuts. Serve warm if at all possible.

Makes about 18 homemade doughnuts and doughnut holes.

CASSAVA CAKE

INGREDIENTS:

2 packs (16 oz) grated cassava

1 can ( 14oz) condensed milk
1 can (13.5 oz) coconut milk
1 bottle (12 oz) macapuno strings

(use only 1/2 bottle, the other 1/2 for topping)

FOR TOPPING:

1/2 can condensed milk

1/2 can evaporated milk or 1/2 can coconut milk
1 egg yolk
1/2 bottle macapuno strings

PROCEDURE:

Preheat oven to 375 degrees F.

Prepare a baking pan and grease with butter. Set aside.
Combine all ingredients in a deep bowl. Make sure every ingredients are well
combined.
Transfer to the greased baking tray.
Bake for 40-45 minutes.
Combine the topping ingredients.
Pour-in over to the top of the baked cassava.
Bake for another 15-25 minutes.
Remove from oven. Serve warm. Enjoy!