Pastry

Hongkong Style Egg Tarts

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Filipino Style Recipe: One of the most popular pastries when you go to Hongkong is their egg tarts. And who would have though that this is very easy to prepare? The tarts were a huge hit when I brought some to my officemates.

Makes 24 tarts

Ingredients:
For the Tart Shell:
3 cups alls purpose flour
1 cup confectioners sugar
1 cup butter, cold
1 egg, beaten
1 teaspoon vanilla extract

For the Filling:
1 1/2 cups water
2/3 cup white sugar
8 eggs, beaten
2 teaspoon vanilla extract
2 teaspoon calamansi juice
1 cup milk

Procedures:
1. In a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Scoop around 2 tablespoon on the dough, form into flat ball and press into tart molds so that it covers the bottom and the sides.

2. In a saucepan, combine water and sugar and boil until sugar is dissolved. Remove from heat and let it cool to room temperature. Strain the eggs into the sugar mixture and whisk. Add the milk and vanilla and whisk again.

3. Strain the egg mixture into the prepared tart shells. This will avoid having bubbles on the tart.

4. Bake in preheated oven at 400 degrees Fahrenheit or until the shells are golden brown and the filling is set.

Cheese Cupcake with Chocolate Cream Cheese Frosting

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Ingredients:
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup sour cream
4 tablespoon milk
2 teaspoon vanilla extract
1 cup grated cheddar cheese

For the Frosting:
1 cup semi sweet chocolate chips
1 (8 ounce) cream cheese, chilled
1/4 cup confectioner’s sugar

Procedures.
1. In a bowl, sift together the flour, baking powder, baking soda.
2. In a mixing bowl, beat together the sugar and butter until creamy. Add the eggs one at a time, beating lightly after each addition. Add the sour cream,milk, and vanilla extract and beat until combined.
3. Gradually add the flour mixture and mix using spatula until no dry lumps remain. Fold in the grated cheese. Do not over mix.
4. Put cupcake cups into muffin pan and pour batter into each cup until almost full, around 3/4 of the cup.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.Remove from oven and let it cool slightly before frosting.

To prepare the frosting:
1. In a bowl on top of a pan with boiling water, melt the chocolate chips.Let it cool.
2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the melted chocolate and beat again until well combined.
3. Frost the cupcake.

Silvanas

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Filipino Style Recipe: Silvanas is a popular Filipino dessert made from a layer of buttercream sandwiched between meringue sheets then coated with ground biscuits.

Ingredients:
Meringue:
3/4 cup cashew nuts, grind until finely ground
6 egg large whites
1 tsp cream of tartar
3/4 cup granulated sugar

Buttercream:
1 cup salted butter, softened
1 cup confectioner’s sugar, sifted
1/2 cup milk

Coating:
ground biscuit or crumbs

Procedures:
Part 1(Meringue)
1. In an electric mixer, beat egg whites and cream of tartar.
2. Add granulated sugar gradually then beat until it forms a stiff peak.
3. Add ground cashew nuts then fold.

Part 2
1. In a baking pan lined with parchment paper, Pour and level the meringue using a spatula.
2. Bake in a preheat oven over 300 degrees Fahrenheit for 30 minutes or until golden brown. Let it cool then refrigerate until consumed.
3. Then Use round or oval shape cookie cutter to cut into pieces.

Part 3(Buttercream)
1. In a mixing bowl, beat butter until creamy then add confectioner’s sugar gradually.
2. Gradually add milk then beat until well combined.

Part 4(Assembly)
1. Spread buttercream on one meringue sheet.
2. Put another sheet on top.
3. Cover all sides with buttercream.
4. Roll and cover all sides with ground biscuit then take out the excess.
5. Refrigerate before serving.

Zucchini and Blackberry Cupcake

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Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1/2 teaspoon salt
2 cups sugar
4 eggs
2 teaspoon vanilla extract
2 pieces medium zucchini, shredded
1/2 cup blackberry

Frosting:
1 cup (1 pack) butter, softened but cold
1 cup confectioner’s sugar
2 teaspoon vanilla extract
2-4 tablespoon milk

Procedures:
Part 1
1. In a mixing bowl, sift together the all purpose flour, baking powder, baking soda, and salt.
2. In another bowl, combine the oil and sugar and mix until well blended. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla extract and beat again.
3. Blend the wet mixture into the dry mixture alternately. Stir in zucchini and blackberry until well combined.
4.Scoop the batter into muffin pan with cupcake liners until around 3/4 full.
5. Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let it cool for 5 minutes before completely removing from the pan.

Part 2
1. To prepare the frosting, in a large mixing bowl, cream butter until fluffy, around 5 minutes. Slowly add in confectioners sugar while continuously mixing.
2. Add vanilla and blend on low speed. Gradually add milk until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

Part 3
1. Chill for 15 minutes. This will make the frosting easier to pipe and hold its shape.
2. Frost cooled cupcakes. Serve and enjoy.

Puto Flan with Caramel Sauce

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Filipino Style Recipe: Puto Flan with Caramel Sauce is a Filipino favorite mid-afternoon snack (meryenda) made of puto bread with leche flan then drizzle with caramel sauce.

Puto Flan
Ingredients:
2 cups cake flour or all purpose flour
1 cup white sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 egg whites
1/4 cup evaporated milk
1 1/2 cup water
1/2 teaspoon yellow food color

Leche Flan:
4 egg yolks
1 big can (300 grams) condensed milk
2 teaspoon lemon juice

Procedures:
Part 1 (Leche Flan)
1. In a bowl, combine mixture then whisk until well blended.
2. Grease moulds then pour leche flan mixture 1/2 inch full.
3. Place into steamer then cover with cheesecloth, steam over low heat for 10 minutes.
4. Remove from steamer and let it cool.

Part 2 (Puto)
1. In a separate bowl, combine wet mixture until blended
2. In another bowl, combine wet mixture until blended
3. Combine both mixture then add food color. Mix until no lumps and smooth.
4. Strain mixture using clean cheesecloth then pour over leche flan until almost full.
5. Place into steamer then cover with cheesecloth, steam over low heat for another 10 minutes.
6. Top each puto with leche flan then steam for another 5 minutes or until a toothpick inserted into the centre of a puto comes out clean.
7. Remove from steamer and let it cool.

Caramel Sauce
Ingredients:
1/2 cup granulated sugar
2 tablespoon butter, cut into small cubes
2 tablespoon all purpose cream
1/4 teaspoon salt

Procedures:
1. In a pan over medium heat, put the sugar and wait until it starts to melt. Do not stir the unmelted portion as this will cause the sugar to harden. The sugar will turn to thick amber colored liquid. You may now start stirring careful not to burn the sugar.
2. Stir the butter until completely melted.
3. slowly drizzle thhe all purpose cream . The mixture will bubble rapidly, continuously stir until the cream is evenly incorporated.The mixture will thicken once cooled.
4. Remove from heat and stir half of the salt. You may add the other half depending on your preference to the saltiness of your salted caramel. Allow to cool before drizzling to puto flan.

Note: Put in a bottle and cover tightly if not yet to be used. You may store this in the refrigerator for up to two weeks.

Puto Ube

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Filipino Style Recipe: Puto Ube is another variety of popular Filipino steamed mini rice cake. It is often eaten for breakfast served with hot coffee or sometimes during meryenda (mid-afternoon snack). Some like to eat it with dinuguan “a pork blood stew”.

Ingredients:
340g plain flour
250g white sugar
2 tablespoons baking powder

125ml evaporated milk
250ml water
2 raw eggs
250g butter, softened
1/2 teaspoon ube flavour
1/8 teaspoon violet food powder(optional)
cheddar cheese for toppings, cut into thin slices

Procedures:
Part 1
1. Preheat oven to 190 degrees C.

Part 2
2. In a bowl, mix together dry ingredients then sift.
3. Pour in the water and evaporated milk and stir well. Mix in the eggs, ube flavour, violet food powder and butter. Do not over mix.

Part 3
1. In a steamer, boil water then wrap the over with a towel.
2. Grease mini muffin pans then pour the mixture into molds 3/4 full. Top with cheese.
3. Steam over medium heat for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
4. Let it cool slightly before removing from the muffin pans.

Smores Cookie Cups

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Filipino Style Recipe: Smores Cookie Cups is made of crushed grahams topped with melted marshmallows instead of usual frosting.

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar,packed
1 egg
2 teaspoon vanilla extract
1 1/2 cup crushed grahams
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 pieces large marshmallows

Procedures:
Part 1
1. In a mixing bowl, cream butter and sugar using an electric mixer until creamy, around 3 minutes.Beat in the egg and vanilla extract until well combined.

2. In another bowl, combine the crushed grahams, flour, baking soda and salt. Gradually add the dry mixture into the butter mixture and mix using spatula until just combined.

3. Scoop 1 tablespoon batter into each non stick muffin pan and mold into the sides and bottom of the pan. Note that the batter will expand when baked so do not make it too thick.

4.Bake into preheated oven at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let it cool before transferring to wire rack to cool completely.

Graham Chocolate Chip Cookies

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Filipino Style Recipe: Graham Chocolate Chip Cookies is another variety of cookies that can be served together with milk.

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar,packed
1 egg
2 teaspoon vanilla extract
1 1/2 cup crushed grahams
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

Procedures:
Part 1
1. In a mixing bowl, cream butter and sugar using an electric mixer until creamy, around 3 minutes.Beat in the egg and vanilla extract until well combined.
2. In another bowl, combine the crushed grahams, flour, baking soda and salt. Gradually add the dry mixture into the butter mixture and mix using spatula until just combined.
3. Stir in half of the chocolate chips.
4. Scoop batter using a medium cookie scoop and drop into baking sheet lined with parchment paper. Top cookies with remaining chocolate chips.
5.Bake into pre heated oven at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let it cool before transferring to wire rack to cool completely.

Puto Leche

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Filipino Style Recipe: A Philippine favorite meryenda (mid-afternoon snack) made of puto bread with leche flan.

Ingredients:
2 cups cake flour or all purpose flour
1 cup white sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 egg whites
1/4 cup evaporated milk
1 1/2 cup water
1/2 teaspoon yellow food color

Leche Flan:
4 egg yolks
1 big can (300 grams) condensed milk
2 teaspoon lemon juice

Procedures:
Part 1 (Leche Flan)
1. In a bowl, combine mixture then whisk until well blended.
2. Grease moulds then pour leche flan mixture 1/2 inch full.
3. Place into steamer then cover with cheesecloth, steam over low heat for 10 minutes.
4. Remove from steamer and let it cool.

Part 2 (Puto)
1. In a separate bowl, combine wet mixture until blended
2. In another bowl, combine wet mixture until blended
3. Combine both mixture then add food color. Mix until no lumps and smooth.
4. Strain mixture using clean cheesecloth then pour over leche flan until almost full.
5. Place into steamer then cover with cheesecloth, steam over low heat for another 10 minutes.
6. Top each puto with leche flan then steam for another 5 minutes or until a toothpick inserted into the centre of a puto comes out clean.
7. Remove from steamer and let it cool.

Chocolate Bread Pudding

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Filipino Style Recipe: I just happened to have some leftover chocolate cupcakes from a batch I made. And since it already gotten dry after 2 days in the fridge, I reinvented into a bread pudding.It turned out great, everybody loved it, and no more leftovers!

Ingredients:
2 slices white bread, torn into small pieces
4 slices chocolate flavored bread/cupcakes, torn into small pieces
2 tablespoon butter, melted
1 1/2 cup milk
1/2 cup sugar
3 eggs
2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Procedures:
1. In a loaf pan, arrange the white bread at the bottom of the pan. Put the chocolate bread on top of the the white bread. Drizzle with the butter.
2. In a mixing bowl, combine the milk, sugar and mix. Add the eggs and beat until well combined. Add the vanilla and mix again.
3. Pour the milk mixture evenly on the bread. Press down with fork to soak. Sprinkle chocolate chips on top.
4. Bake in preheated oven at 350 Fahrenheit for 30 minutes or when a toothpick inserted at the middle comes out clean.
5. Remove from the oven. Best served while still warm.