Brazo de Mercedes

Recipe: Brazo de Mercedes
Ingredients

10 large raw eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar
14 ounces condensed milk

Cooking Procedure

Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
Preheat the oven to 350 degrees Fahrenheit.
Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
Place the meringue on top of the greased wax paper then spread evenly using a spatula.
Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
Remove the meringue from the oven and cool down for a few minutes.
Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
Transfer to a serving plate then serve.
Share and enjoy!

Number of servings (yield): 6

http://panlasangpinoy.com/2010/05/01/brazo-de-mercedes-cake-recipe/

Red Velvet Cupcakes:

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted

2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)




Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

http://www.joyofbaking.com/RedVelvetCupcakes.html

How to make pie crust - Pie crust recipe

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How to make pie crust - Pie crust recipe

Whoever coined the phrase "easy as pie" probably didn't make pie crusts from scratch. But if you follow the instructions from Chef Scott Cutaneo, the highly acclaimed chef-proprietor of the four-diamond (AAA) Le Petit Chateau in Bernardsville, N.J., you'll make a pie crust that is flaky and beautiful.

Recipe: How to make a pie crust

Gather your ingredients and tools:

* 1 cup all-purpose flour
* 4 ounces cold butter
* ¼ cup ice water
* ½ teaspoon salt
* ½ teaspoon sugar
* Fork
* Rolling pin
* Pie plate

Making the pie crust:
1. Mix the dry ingredients (salt, sugar and flour) together. You can do this in a bowl, or a mixer, but ideally on a marble surface. (Marble is best because it keeps the ingredients cold, and cold ingredients are the key to producing a tender, flaky pie crust.)

2. Place the mixed dry ingredients in the center of your preparation surface.

3. Dice the butter into small pieces and cut it into the dry mixture with a fork to ensure that you make a flaky pie crust. (Cut into means to work the butter into the dry ingredients by pulling a fork across the butter and dry ingredients, breaking the butter up into smaller and smaller pieces until the texture of the mixture is like corn meal.) Its important to cut in the butter quickly so that it does not melt. The pieces of butter should be no larger than the size of a pea.

4. Gather the pie crust mixture into the center of your preparation surface and create a well in the center of the mixture.

5. Gradually add the ice cold water approximately 1 tablespoon at a time, to the center of the mixture. Work the dough with a fork until it starts to pull away from the preparation surface to create one harmonious mixture. The goal is to use the least amount of water possible.

6. Gather the pie crust mixture to the center once again, form a ball, and knead it a few times.

7. Scrape and clean your work surface, then sprinkle a little flour in the center and place your dough ball over the flour.

8. Flour your rolling pin, and then hit the dough ball a few times. (You want to handle the dough as little as possible at this point.)

9. Roll the dough. When rolling, you never want to roll over the edge of your dough (that creates frayed edges), so roll a little, rotate the dough a quarter turn, roll a little more, rotate a quarter turn more, etc. until the dough is approximately an eighth of an inch thick. Roll until the diameter of the dough is two inches larger than the diameter of your pie plate.

10. Use a spatula to make sure that the dough comes off your work surface easily, and then slowly roll it around your rolling pin.

11. Roll the dough over your pie plate. (You don't need to grease your pie plate because there's so much butter in the dough.) Don't stretch the dough, as that will create shrinkage when you bake it.

12. Using a scissor or knife, trim the dough evenly so that it is two inches larger than the diameter of your pie plate.

13. Fold over the extra two inches and crimp this extra dough all the way around the pie plate.

If you are making an apple pie, you can double Scott Cutaneo's pie crust recipe for a top and bottom crust.

Homemade Cake for Christmas

Ingredients for Christmas Cake
(18cm/7.09 inch diameter)

- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk

- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries

- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments

Ang aking paraan sa pag bake ng Christmas Cake ^0^

Una nyo pong gagawin ay ihanda ang cake pan cut, the parchment paper (bottom): 18.4cm/7.24 inch diameter,parchment paper (side): 6x58cm/2.36x22.8 inch. at saka ilagay ang mga ito sa loob ng cake pan. at i free hear the oven 320 F/ 160 C

ngayon pwede nyo na pong simulan ang pag gawa ng cake.

1: ilagay ang 3 egg sa bowl at batihin ito gamit ang machine na pang mix at ilagay ang sugar.

2: ipag patuloy ang pag bati sa itlog at sugar sa warm na tubig (ilagay ang bowl sa ibabaw ng warm water at dun ipag patuloy ang pag bati mga 3 minuto wag itatapon ang warm water hadil magagamit nyo pa po ito)

3: i add ang milk sa butter ( ilagay sya sa ibabaw ng warm water para matunaw ang butter)

ipag patuloy lang ang pag bati sa egg at sugar...kapag soft na ang binabati nyo!

4: Ibud-bod ang flour sa egg at sugar na binati nyo gamitin ang manipis na pang sala habang ibinubu-bod ang flour. at saka haluin ng gently :) (wag ka bilisan ang paghahalo para di masira ang foam na binati nyo)

5: i add ang milk butter na tinunaw sa soft foam na binati nyo.( again gently lang po ang pag halo para mapanatili nyo ang pagka soft ng foam na binati nyo)

6:pag smooth na po ang hinahalo nyong soft foam, ilagay sya sa cake pan, droop the cake mga 3 beses para mawala ang air sa loob ng foam.

7: bake the cake 320 F/ 160 C for 23 minutes

8: kapag nag 23 minutes na po i check ang cake gamit ang tootpick pang tusok sa cake...kapag po hindi na basa ang cake ibig sabihin nito ay luto na po sya. i droop nyo po ang cake na naluto para madali syang tanggalin sa cake pan at saka baliktarin palamigin ng konti para matanggal sya ng husto sa lalagyan at di masira ang cake.let the cake cool down in the cake pan as it will keep the sponge cake moist.

9: cut the cake for two at ipahid sa ibabawa ang mga ito ( paalala: wag nyo pong i cut ang cake sa gitna sa taas ^0^ bale sa ibaba po at sa gitna para mahati nyo sa dalawa ang cake at malagyan ng gusto nyong palaman like strawberry ect.

- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch -

ngayon po pwede nyo na pong lagyan ng gusto nyong design ang inyong home made cake.

^0^ good luck sana po di kayo nahirapan sa aking pamamaraan sa pag gawa ng cake

Roll Cheese Bread

kyorikiko........ 300grm
dried yeast..... 6 grm
asin .................4 grm
skim milk....... 15 grm
butter .............50 grm (naubusan ako ng butter kaya margarine
ginamit ko)
asukal............. 40grm
itlog............... .. 1
lukewarm water (40C).... 150ml
shortening...(pang grease sa bowl at rolling pin)

pag haluin muna ang kyorikiko...at asukal...dapat walang buo buo..
ilagay ang skim milk...haluin ulit....ilagay ang yeast...haluin mabuti
saka ilagay ang asin....pagkahalo lagyan ng space sa gitna....

batihin ang itlog....ilagay ang tubig.....saka ito blend ng mabuti...
at ibuhos dun sa gitna na ginawang space sa mixture ng harina...
wag ibuhos lahat gawin nating 3X...at haluing mabuti

saka ilagay ito sa lamesa at umpisahan ng masahin ang dough....
madikit sa kamay...grabe...pero wag kayong ma disapoint.....
magiging firm din yan sa kakamasa mo....

kapag halong halo na ung dough...ilagay na ang butter
masahin ulit mabuti....hangang maging katulad ng nasa picture..
at bago naging ganyan yan inabot ako ng 1 oras sa pagmamasa...
hampas ng dough sa lamesa...meron pang kusot kusot na parang
naglalaba........

bilugin ang dough...at ilagay sa bowl takpan ng saran wrap at
paalsahin ng 40 min.......(pahiran muna ng shortening ang bowl
bago ilagay ang dough)

after 40 min.....diinan ng palad para maalis ang hangin
sa dough......saka ito kiluhin at hatiin sa 10 parte....dapat
parepare ho ang bigat.....nasa 650grms ang dough na nagawa
ko...kaya....65grms each ang bawat bilog na yan......

isa isang bilugin sa palad ang dough at ilagay ito sa tray....
takpan ng basang tele o katsa...dapat pigaing mabuti ung tela...
itakip natin ito sa dough para nd ma dry ang dough...at paalsahin







after 15 min......gumamit ng rolling pin.....pahiran muna ng
shortening o kaya harina ang rolling pin bago ito gamitin sa
dough para nd kumapit ang dough sa rolling pin....

saka igulong ang rolling pin sa dough.....pahabain ng 20 cm ang
dough.....







mapapansin nyo na ung kabilang dulo ay lalapad...at ung
kabila naman ay makitid.....dun sa malapad na parte....itupi
nyo ang dough...gaya ng nakikita sa picture...saka ulit
pagulungin ang rolling pin para ma flat ang dough .....at
lagyan ng cheese....pdeng ham..bacon...bahala kayo sa
filling na gusto nyong ilagay....

dun nyo umpisahang i roll ang dough kung saan ko nilagay ang
cheese....







kaya makikita nyo na na ung makitid na part ang nasa ibabaw....
saka ulit takpan ng basang tela...at paalsahin ulit ng 20min...







after 20 min....mabati ulit ng itlog saka ito ipahid sa ibabaw ng
dough....para maganda ang kulay nito pag naluto....








at i bake natin sa init ng oven na 170-180c at 15-20min....
















luto na ang tinapay ko.......







here the finis product