CHOCOLATE COATED POLVORON

Variations of polvoron:

You can add nuts or crushed cookies or dip it in chocolates.

Make a polvoron (using the recipe here)

Make a chocolate mixture




INGREDIENTS:

1 cup dark Chocolate
1/2 cup Fresh Milk
1/4 cup Granulated sugar

PROCEDURE:

Melt the chocolate in a bowl using a double boiler or in a steamer. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.

Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat. Insert in something sturdy like a styro block. Wrap or store as you like.

Enjoy your chocolate coated polvoron!

POLVORON

TOAST FLOUR

MIX MILK ,SUGAR AND TOASTED FLOUR

MIX IN BUTTER

MOLD INTO DESIRED SHAPES

WRAP IN CELLOPHANE OR JAPANESE PAPER

HISTORY/DESCRIPTION

Polvoron is a powdery Philippine sweet. It is Spanish in origin (polvo is Spanish for "powder"). The original Spanish polvoron is a flaky, soft, rich, shortbread-type cookie made with flour, lard or vegetable shortening, powdered sugar and cinnamon. The dough is refrigerated, then rolled out, cut and baked.

The Philippine version is very different, being made of a mixture of toasted flour, powdered milk, sugar, and melted butter. Other ingredients like pinipig or chopped nuts may be added. The mixture is molded into oval or round shapes with a polvorera (a special mold which allows the formed sweets to be discharged easily without crumbling). Once molded, polvoron is wrapped in cellophane or Japanese paper. (From WikiPilipinas)

INGREDIENTS:
2 cups all purpose flour
3/4 cup milk
1/2 cup confectioner's sugar
3/4 cup melted butter
1 tsp. vanilla

PROCEDURE:

• Toast flour to light brown.

• Mix sugar and powdered milk.

• Melt butter and add to the mixture.

• Mix thoroughly and mold in polvoron molder.

• Wrap individually in cellophane, if desired.

FLUFFY ENSAYMADA

The ensaymada i made was a huge success (sa mga friends syempre hindi pwede okrayin hahaha). Yung mga friends namin na nakakita ng pictures sa facebook syempre hindi pumayag na hindi ako ulit magbake. Pro i wanted to try another recipe so here it is. They all like it and some of our friends said that they like this one better.

DOUGH AFTER 1 HOUR

CUT

COIL INTO DESIRED SHAPES AND SIZES

PROOF FOR 1 HOUR OR UNTIL DOUBLE IN SIZE

WAIT....

AFTER 1 HOUR

BAKE

COOL THEN SPREAD BUTTER, DIP IN SUGAR AND GARNISH WITH CHEESE

FLUFFY ENSAYMADA

INGREDIENTS:

6 to 6-1/2 cups all-purpose flour (separate bowls 2 cups,1/2 cup and 4 cups then separate 1/2 cup for dusting)

3/4 cup sugar
4 1/2 tsp dry active yeast
1-1/2 teaspoons salt

1 cup milk
1/2 cup water
1/2 cup butter or margarine
1 large egg
3 egg yolks (reserve 1 egg white for Egg Glaze )


Topping:
Softened (not melted) butter or margarine
Granulated sugar
grated cheese (optional)



PROCEDURE:

• Mix the first 4 ingredients, use 2 cups of flour first
• Heat milk,water, margarine (heat lang,dont boil)
• Remove from stove, add in the flour mixture
• Add the egg,eggyolks and 1/2 cup flour mix.
• Then add the rest of the flour mixture but set aside 1/2 cup flour for dusting
• Knead the dough. Then rest for 1 hour.
• Divide into 24 pcs (or how small or big you want it).
• Coil using butter or margarine or oil.
• Put in a greased pan r muffin cups.
• Bake in 350F preheated oven for 15 to 30 mins or until done.
• Top with butter, sugar and cheese.
• Salted egg also (optional)
  

Mini Pound Cake

POUND CAKE HISTORY/DESCRIPTION

The name pound cake comes from the fact that the original pound cakes contained one pound each of butter,sugar, eggs and flour. No leaveners were used other than the air whipped into the batter. Tn days when many people couldn't read, this simple convention made it simple to remember recipes.


An easy Breezy Mini pound cake. The preparation time is 15 to 20 mins then baking time is from 30 to 40 min or until the top is golden brown.


INGREDIENTS:

1 3/4 cups cake flour
2 tsp. baking powder
1/8 tsp. salt
1 cup margarine/ utter
1 cup sugar
4 eggs
2 tsp. vanilla


PROCEDURE:

• Pre heat oven to 350F
• Sift flour, baking powder and salt
• Cream butter, sugar then add egg 1 at a time, add vanilla
• Add the flour mixture. Mix well.
• Pour in a pan or in muffin cups.
• Bake for 50 mins or until cake is done.

Ensaymada, Enseimada, Ensaimada

First stop ensaymada. The other day i was craving for ensaymada so kahit gabi na go ako to make a dough, yun nga lang kinabukasan ko pa mabe-bake kc its too late na. The next day i bake it and hmmm yummy. ok na ako at nakatikim na naman ng ensaymada my husband loves it too at nagdala siya sa office pra sa mga office mates nya filipinos and foreigners. Like naman nila so happy ako hehehe.



HISTORY/DESCRIPTION

Ensaymada, a Filipino sweet bread, is one of the many pastries derived from spanish origin. Ensaymada in fact are very much the same as their european counterpart ensaimada, which are a pastry specialty of the Balearic Islands, most notably Mallorca (Majorca). Although it is a spanish specialty, the origin of ensaimada can theoretically be traced to the arabic occupation of the Ibizan Peninsula from 740 to 1235 AD and the exploration of the arab world by the spanish and portuguese.

One belief is the pastry may have been castilian, as the root of the name, sain, is the castilian medieval word for lard, from which are breads are commonly made today. However the arabic word for butter is saim, which seem to be a better fit for the name, and for the pastry, which was known to be made originally with butter. It is thought that the Mallorcan pastries onle were made with lard when the catholic church encouraged the use of pork products to eradicate the arab indocrination of the region and to derived jews and arabs from the region altogether. Controversial stuff.

However, by the time it got to the Philippines, the recipe had reverted to its butter-based origins. The original sweet bread is one large snail-like coil dusted in sugar, but today individual sized cakes are more popular throughout the country. They are soft,buttery, milky and rich and the added slather of butter, sugar and cheese, a sinful pillow of extravagance for your breakfast or tea. (from wikia.com)


Heres My recipe i got it on line matagal na but i cant remember where.... hmmm... san nga kaya... anyway here it is.

INGREDIENTS:

5 cups bread flour (separate 3 cups, 1cup and 1 cup)
1/2 cup sugar
5 1/2 tsp. yeast
1 tbsp. salt

1 cup milk
1/2 cup water
1/3 cup shortening

1 cup mashed potato
2 eggs
3 eggyolks
2 oz. grated cheese( add to 3 cups flour)

1/2 to 3/4 cup melted butter for rolling



PROCEDURE:

• Combine 1 cup flour, sugar, yeast and salt.
• Heat milk, water and shortening until very warm. (do not boil)
• Gradually add to dry ingredient. Beat for 2 mins using electric mixer.
• Add mashed potato, eggs and 1 cup flour. Mix.
• Stir in remaining flour to make a stiff batter. Cover loosely and refrigerate for 2 hours.
• Remove from fridge, add 3 yolks. Mix again (using heavy duty mixer or by hand). Cover again loosely. Refrigerate for 1-22 hours.

COIL:

• Get some chilled dough, chill again the rest because its hard to handle the dough when its warm.
• Shape into a rope, around 1 foot then coil (like katol hehehe) and placed it in a gresad pan or mamon muffin cups.

BAKE:

• Let it rise for about 30 mins. to 1 hour or until double in size.
• Bake at 350F for 15 to 20 mins. or until done(sometimes it depends on the oven)
• While warm but not hot brush with butter, dip in sugar and top with cheese.
• If you want you can also top it with salted egg.