Papaya Atsara

Mga sangkap;

Papaya (big size)

2 cups of vinegar

2 cups of sugar

Red pepper 

Sweet chili pepper

Carrot 

Pipino

Pasas

Salt

Onion

Ginger

Garlic

Paraan ng pag gawa,

(Unahing pakuluan ang bote na pag lalagyan importante po ito at saka itaob hanggang sa matuyo ito)

Kadkarin ang papaya, lagyan ng salt at pigain ng mabuti saka ilipat sa tubig na maligamgam (banlawan mabuti) at saka pigain ulit hanggang sa maubos ang katas nito.

Hiwain ang mga nabanggit na mga sangkap

Kapag nagawa na ang mga bagay sa taas pwede nyo na itong isalin sa bote.

Pakuluan ang 2 cup na vinegar at 2 cup na sugar. Pitpitin ang bawang at luya, hiwain ang sibuyas at ihalo sa pakukuluang suka at asukal.

After pakuluan ilagay agad sa inihandang sangkap ng atsara sa bote ( mas mainam po kung ilalagay agad ang pinakuluang suka at asukal sa bote habang mainit pa ito) iwasan po na magka bobble, takpan at itaob ang bote ng 30 minutes. Mas masrap po sya kainin after 2 days.

Soft Ensaymada

Sangkap:

5 tasang "bread flour" (paghiwa-hiwalayin 1 + 1 + 3) = hula ko, eto yung primera sa Pilipinas

1/2 tasang asukal 

2 pakete Fleischmann’s RapidRise Yeast (instant yeast din to)

1 kutsarang asin

1 tasang gatas

1/2 tasang tubig

2/3 tasang purico

1 tasang "mashed potato" (maaaring gumamit ng purong nilagang patatas, o yung tirang mashed potato)

2 itlog

3 pula ng itlog

2-oz ginadgad na sharp cheddar cheese o kaya ay gumamit ng "crumbled feta cheese" at ihalo ito dun sa nakahiwalay na tatlong tasa ng harina (pwedeng gamitin ang food processor para mabiyak nang husto ang feta cheese at mahalong maige sa harina)

tinunaw na "butter" (mga 1 stick, pampahid bago i-bake)

pinalambot butter (mga 1 stick to 1-1/2)(para sa nirolyong dough)

 

Note:

(Ihalo ang 1 cup ng harina at cheese i blend ito para maghalo ng mabuti ang dalawang sangkap)...atsaka ihalo ito sa natitirang 2 cups ng harina.

Paraan:

Paghaluin ang 1 tasang harina, asukal, yeast (lebadura) at asin (eto ang tuyong sangkap). Pagsamahin at initin ang gatas, tubig, at purico hanggang 120º to130ºF. Unti-unting ihalo ang mga likidong sangkap sa tuyong sangkap. Paandarin ang electric mixer sa medium speed ng 2 minuto (paminsan minsan ay kaskasin sa gilid ang bowl para mahalong maigi). Idagdag ang mashed potato, itlog, at 1 tasang harina at i-beat uli ng 2 minuto sa high speed (pinakamabilis); kaskasin uli para mahalo maige.Unti-unting ibuhos ang natitirang harin (na me halong keso) habang umaandar ang mixer. Sa puntong ito, kung hindi kaya ng mixer maghalo ng makapal na dough, pwedeng gamitin ang wooden spoon o kamayin hanggang maging malambot na dough. Takpan ng plastic (cling wrap) at ilagay sa ref nang 2 oras.

Ihalo ang 3 pula ng itlog. takpan uli at ilagay sa ref. Maghintay ng 2 oras o kahit abutin ng 22 oras pa bago ihulma.

Sa paghulma, pwedeng hugis katol o nirolyo. Kung tinatamad ka, irolyo mo. Kung matyaga ka, gawing parang katol.

Wisikan ang countertop/lamesa ng maraming harina. Ilagay ang dough. Budburan ang ibabaw ng maraming harina. Gamit ang rolling pin, i-flat ang dough (Budburan lang na harina sa madikit na parte.). (Mas mabilis ito kesa paisa-isang piraso na pinahaba ng kamay). 

(1) Katol: Gamit ang "dough cutter", maghiwa nang pahaba para makagawa ng "lubid" na kasingtaba ng hinlalaki na 1 ft ang haba.. Eto ang gawing parang katol. Ilagay sa baking sheet na pinahiran ng manipis ng purico. Yung dulo ng katol ay dapat nasa ilalim, para hindi hihiwalay habang umaalsa. Maglaan ng 2 inches na pagitan bawat piraso. (Pwedeng i-freeze sa puntong ito: ilagay sa freezer ng 3 oras, ilabas at ilagay sa makapal ng plastic bag/ziploc. Alisin ang hangin hanggang kaya, tapos ibalik sa freezer. Pag handa na paalsahin, ilabas sa freezer, ilagay sa mold na me pahid ng purico, at paalsahin ng mga 4 na oras sa countertop/room temp, o ilagay sa pinainit (1 minuto) na oven para mas mabilis umalsa.)

(2) Nirolyo:

Itupi ang apat na gilid para makagawa ng parihaba (8x10 inches). Pahiran ng pinalambot na butter maliban sa pinakagilid para magselyo pag nirolyo. Irolyo nang mahigpit mula sa mahabang gilid. (Pwede i-freeze sa puntong ito: Balutin nang cling wrap nang mahigpit. Pag handa na paalsahin, ilabas sa freezer, palipasin ang 15 minuto bago hiwain.) Hiwain na mga 1 inch hanggang 1-1/2 inches ang kapal. Ilagay sa ensaymada mold na pinahiran ng purico/pinalambot na butter. 

Pahiran ng tinunaw na butter. Hayaang umalsa sa lugar na mainit-init at kelangan, walang malakas na hangin (draft); takpan ng plastic na pinahiran ng purico. Pwedeng ilagay sa oven. Ganito: Painitin ang oven ng isang minuto, saka ilagay ang baking sheet (hindi na kelangan takpan ng plastic). Hayaang umalsa hanggan dumoble ang laki. Pahiran uli ng tinuna na butter. Ihorno (bake) sa 350 F ng 12-15 minuto or hanggang maging golden brown ang ibabaw. Pagka-alis sa oven, ilagay agad sa wire rack para lumamig nang mga 30 minuto. Kung hindi kakainin agad, ilagay sa ziploc.

Kung kakainin agad, pahiran ng pinalambot na butter ang ibabaw (ang iba ay gustong gawin to habang mainit pa ang ensaymada, kaya natutunaw ang butter. Ako, ang gusto ko ay makapal yung malabot na butter, hindi tunaw.) Maglagay ng asukal sa mangkok (bowl) at idukdok ang ensaymada na may butter. (Maaaring paghaluin ang malabot na butter at asukal, tapos eto ang ipahid sa ensaymada. Mas kakapit ang keso pag ganito.)

Kung gusto mo na me keso, maggadgad ng cheddar cheese sa ibabaw.

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.