Taisan/Mamon - MARIE TAYAG
Recipe is Adapted from Maya Kitchen, Baking 101
Egg Yolk batter:
2 Cups Cake Flour (sifted)
2 tsp of Baking Powder
6 egg yolks
2 tsp orange extract/flavor
1/2 cup sugar
1/2 cup oil
1/2 cup water
pinch of salt
Meringue
1 Cup egg whites
1/2 cup sugar
1/2 tsp Cream of Tartar
Procedure:
Mix all the ingredients for egg yolk batter.
In a separate grease free bowl, beat egg whites with cream of tartar until soft peaks form and
add sugar gradually. Beat until stiff peaks form.
Fold meringue to the egg yolk batter using the cut and fold technique. it will help to fold the egg
whites in 3 portions to the egg yolk batter to avoid over folding/mixing.
Pour into a lined mamon molds and bake at 350F pre heated oven for 25 minutes.
Brush top with butter and pour sugar. Sprinkle with grated cheese (optional)
Serve and Enjoy.
Yield: 15-20
Reference: https://www.facebook.com/groups/bakehappy/permalink/3497128417027404/
MOCHA MAMON/CHIFFON ala Universal San Pedro - Marie Tayag
1 cup +2 TBSP sifted Cake Flour
1 1/2 tsp Baking Powder
1/2 tsp salt
1/2 cup sugar
2 TBSP coffee powder (i use 1 1/2 tsp Espresso)
4 egg yolks
1/2 tsp vanilla
1/4 cup vegetable or corn oil
1/2 cup water
Meringue
4 egg whites
1tsp cream of tartar
1/4 cup sugar
Procedure:
Preheat oven at 350F. Line 12 mamon mold.
Combine all dry ingredients in a big bowl and make a well at the center. Add wet ingredients.
Beat until smooth.
In a separate grease free bowl beat egg whites and cream of Tartar. Gradually add sugar.
Continue beating until stiff peak forms.
Fold meringue (make it in 3 parts) to egg yolk mixture.
Bake for 15 minutes or until done. Cool. Spread Mocha buttercream and sprinkle with grated
cheese.
MOCHA BUTTERCREAM
1/2 cup butter
1 cup confectioners’ sugar
1-2 TBSP milk or water
1 tsp coffee
Beat all ingredients until smooth and creamy.
Or
Simply brush Mocha Mamon with melted butter, sprinkle with sugar and top with grated
cheese.
DOUBLE CHEESE CUPCAKES
2 1/4 cup APF
4 oz cream cheese
1 1/2 grated cheese, divided
2 1/4 tsp BP
1 can condensed milk
1/2 cup butter
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
1/2 tsp salt
Preheat oven at 350F. Cream butter, cream cheese and sugar. Add condensed milk and vanilla.
Continue to beat then add eggs one at a time. Beat until well incorporated. Slowly add flour and
beat until mixture becomes fluffy. Gently fold half of the grated cheese. Scoop into muffin pans
and top with grated cheese. Bake for 20 minutes or until golden brown.
Enjoy 🙂
Marie
Note:
It is best eaten the following day, for the full richness of flavor to develop.
Proper handling and packaging will make these cupcakes last for a week or so.
Reference: https://www.facebook.com/groups/bakehappy/permalink/3481488725258040/
CHOCOLATE CRINKLES
3 cups APF
1 1/4 cocoa
2 cups sugar
3/4 cup butter
4 eggs
2 tsp Baking Powder
2tsp coffee/espresso (powder)
2 tsp vanilla
1/2 tsp Salt
Powdered sugar for coating.
How did I prepare?
Pre-heat oven at 350F.
Prepare baking sheets with parchment paper.
Combine all dry ingredients together. add all wet ingredients. Blend well by using a wooden
spoon or a stand mixer (cookie dough is heavy, set stand mixer in slow speed). Chill in ref until it
is stiff.
Make 1 1/2-inch round dough and place in a bowl with powder sugar and coat. Place coated
cookie dough 2 inches apart in a flat sheet. Bake for 10 mins or when the cookie dough has
achieved a nice crack. Don’t overbake. Remove from the baking sheet after 5 mins and transfer
to a cooling rack. Cool completely.
Note: you may place cookie dough in the fridge to chill first before making balls of cookie dough
then coat with just a little of powder sugar for easy handling and to prevent sticking from each
other. Then chill again until very stiff, about 4 hours or overnight. Before baking, immediately
coat them again with powdered sugar.
Reference: https://www.facebook.com/groups/bakehappy/permalink/3435021956571384/
Chocolate Butter Cake
1 1/2 cup APF
1 tsp BP
1/2 tsp BS
Pinch of salt
1/2 cup cocoa
1 tsp espresso powder or
1 tbsp strong coffee powder-added to
1/2 cup hot water
1/2 cup milk ( i use 1tbsp powdered milk added to water)
1/2 cup butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla
Pre heat oven at 350F. Prepare and grease an 8 or 9inch square or round dish.
Combine all dry ingredients. Stir.
In a separate bowl, add cocoa to the hot water with coffee then add milk. Stir until it becomes
smooth and lumps are gone. Set aside.
Cream butter and sugar. Add eggs one at a time beating after each addition. Add vanilla. Add
dry and wet ingredients alternately in the creamed mixture ending with the dry ingredients.
Pour mixture to the prepared pan and bake for 30 mins or until done.
Cool and frost.
Chocolate Syrup (thickened)
2cups milk ( i use 1/4 cup powdered milk and added water to make it 2cups)
1 cup cocoa powder
1 cup sugar
1/4 cup cornstarch
1/2 tsp salt
1/4 cup butter
1 tsp vanilla or orange extract
1 tsp coffee powder (optional)
Combine all ingredients in a non-stick pan except butter and vanilla. Stir until mixture is smooth
and no lumps.
Cook in moderate heat. Stir constantly to avoid scorching. Cook until it is sauce like, or desired
thickness is achieved. Add butter and vanilla.
Make several pokes around the cake and pour chocolate sauce while hot (be careful in doing
so) Cool and enjoy.
Reference: https://www.facebook.com/groups/bakehappy/permalink/3627910473949197/
CUSTARD CAKE
CUSTARD (you may use your favorite leche flan recipe)
Sugar for Caramel (tantya lang ako)
1 can condensed milk
1 can evap milk (big/tall)
8 egg yolk
1 egg white (Optional)
1 tsp vanilla or lemon extract
Caramelize sugar in pan. low heat only (set aside)
Combine all remaining ingredients and stir slowly in one direction until mixture is smooth.
Using cheesecloth, strain the mixture (this is an optional procedure). set aside.
CHIFFON CAKE (you may use your favorite chiffon cake recipe, but you may use the recipe
below)
EGG YOLK BATTER
2 1/2 cup cake flour
6 eggs yolks
2tsp baking powder
1/2 cup sugar
1/2 cup oil
1/2 cup water
1 tsp vanilla
1 tsp salt
Mix/beat all ingredients until smooth. Set aside.
At this time, you may pour the custard in the caramelized pan..
FOR MERINGUE
8 egg whites
1/2 cup sugar
1/2 tsp cream of tartar.
Beat egg whites with cream of tartar before soft peaks form, slowly add sugar and continue to
beat until stiff peak form. Do not overbeat. Take about 1/3 of the meringue and mix it gently
with the egg yolk batter. take another 1/3 of the meringue and continue to mix (cut and fold)
with the egg yolk batter and do the same with the last 1/3 of meringue.
Pour batter into custard. Make sure your bowl of cake mixture is close to the pan, this will avoid
air thus the bubbles in your cake..
Place your pan on water bath. Bake at (pre-heated) 325F for 75mins or until top of cake is
golden brown. Invert pan immediately and let cool for at least 1hour. Remove pan. Serve and
enjoy.
Marie
Note: Use a 9 X 13 pan or 2, 8 x 3 pans or 2, 9 x 3
Useful tips for successful meringue:
*Thoroughly clean your mixing bowl. Avoid using Plastic bowl, if stainless bowl is not available,
clean plastic bowl with vinegar or baking soda.
*Use room temperature eggs.
*Older eggs produce thick meringue.
*Make sure there is no trace of egg yolks in your egg whites
*Cream of Tartar will make meringue stable
*Add sugar slowly and when foam starts to get thick (soft peak)
*Use cut and fold technique - in doing so, bring about 1/3 of the meringue to the yolk mixture,
cut and fold- this will help the mixture to get lighter and "resemble" meringue- get another 1/3
of meringue and repeat procedure until the last meringue is folded.
*Cut and fold gently - Don't overdo it.
*Remember meringue is sensitive to moisture- it is best to make them on sunny days 🙂
Reference: https://www.facebook.com/groups/bakehappy/permalink/3443286079078305/
Pandesal with Malungay
4 1/2 cup all-purpose flour
1 1/2 cup warm water
3 tbsp sugar
3 tsp instant yeast
3 tbsp oil
1 tbsp powdered milk (optional)
1 tsp salt
2-3tbsp dried malungay leaves (ground)
Breadcrumbs
Pre heat oven at 350F
Place all ingredients except malungay and breadcrumbs in your stand mixer.
Mix until blended.
Set Your stand mixer into speed 2 and knead.
Add malungay and continue to knead until dough is smooth and elastic.
Transfer dough to a grease bowl and let rise until double in size.
Transfer to floured surface and form dough into 2 long logs sprjnkle with breadcrumbs.
Cut dough into desired size and transfer them to a baking sheet (cut portion side up for singkit
look)
Let rise until double in size.
Bake for 10-15 mins or until golden brown.
Enjoy. Marie 😊
Reference: https://www.facebook.com/groups/bakehappy/permalink/3654417691298475/
Home Made Corned Beef and Dinner Rolls
MONAY/ROLLS for Corned Beef/Adobo flakes/Asado atbp
Cooked Corned Beef, Adobo, Asado- pwede rin left over- drain the sauce
Sponge Mixture
1tbsp yeast ( i use SAF )
1tbsp sugar
1 cup flour
1 cup warm water
Combine dry ingredients and add water. Stir.
Wait until it becomes spongy or doubled.
Dough
3 cups flour
1/4 cup sugar
3 tbsp powdered milk
1/4 cup oil
1 egg
1 tsp salt
Combine sponge mixture to the rest of the ingredients. Mix. Knead until smooth and elastic. Place dough
in a lightly greased bowl. Cover and wait until it doubles in size.
Divide dough into 12 and shape them to a ball. Let them rest for 5 minutes. Flatten and place a tbsp or
so of fillings at the center. Close dough. Roll dough using all your finger tips and heel of your palm. Brush
top with milk wash or egg wash. Place roll in a lightly greased sheet and let rise until they double in size.
Bake in preheated oven @ 325F about 15-20 minutes or until golden brown.
Serve while hot.
Egg wash- Combine milk + water
Egg wash- Beaten Egg +water or egg whites (don't beat) Brush with butter when done baking (optional)
for more flavor and shiny top.
Reference: https://www.facebook.com/groups/bakehappy/permalink/3621156167957961/
