By Marjorie Gorospe INQUIRER.net FOR the past episodes, "What’s Cookin’? with AHA" has been featuring tips on what you can do with leftovers. This time, we’re turning leftover bread into a delectable bread and butter pudding. The ingredients: 250g bread, white 60g butter 1 pc egg 60g white sugar 2.5 ml vanilla 250 ml milk/cream Pinch cinnamon Pinch salt Nutmeg Procedures: 1. Trim crust from bread and toast at 350 degrees Farrenheit oven. Drizzle bread with butter, set aside. 2. Combine egg and sugar, milk and cream, sugar, cinnamon, nutmeg, vanilla. 3. Set Aside. 4. Bake at 350F for 15-20 minutes. Things to remember: 1. Egg whites coagulate at 120-140F while yolks at 160F. Take note of these differences when cooking recipes requiring eggs. 2. Let bread soak before baking. 3.And for presentation, it is best served with custard sauce or ice cream. Leftover bread has never tasted this good.
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By Marjorie Gorospe INQUIRER.net AFTER attending Misa de Gallo, it is often a tradition to partake of the Puto Bumbong, a Filipino lilac-colored delicacy made of steamed glutinous rice inserted in a small bamboo tubes. Puto Bumbong is a delicacy that is usually seen during the yuletide season. But in Las Pinas, there is a family that sells Puto Bumbong even beyond Christmas. The Jackson family sell this delicacy everyday to customers who enjoy eating it. Curios to know how Puto Bumbong is made, I asked the family one day to show me how this well-known Filipino delicacy is made. The process and ingredients are simple. Here are the ingredients: 1 kilogram of Malagkit mixed with 125 grams ordinary rice Sugar 1 pc Shredded mature coconut Food color (violet/lilac) Butter or margarine Banana leaves Water Pandan leaves Here are the steps: Mix the malagkit (glutinous rice), ordinary rice and the food coloring. Let it dry over night. The process of mixing can also be done using a grinder. If the mixture is ready (usually the following day), add Pandan leaves in water that will be used to steam the Puto Bumbong. Heat steamer. Put the rice mixture inside the bamboo tubes leaving enough space where steam can evaporate. After one minute, check the steamed glutinous rice and prepare banana leaves. Spread the steamed Puto Bumbong on the banana leaves. Apply margarine or butter then add sugar and shredded coconut. So that’s the simple way of preparing Puto Bumbong. You don’t have to fall in line after mass to get one. Later I learned that the Jackson family serves Puto Bumbong with tea because the tea compliments the sugar applied on this favorite Filipino delicacy.
THEY are golden, round and small yet overly creamy, crispy and sweet. These flavors best describe the cream puffs, which are delectable desserts especially this holiday season. Instead of the usual chocolates, cakes and ice cream for your palettes, try serving a cream puff cake, also known as Gâteau St. Honoré. Gateau St. Honore got its name from the patron saint of bakers, Saint Honoratus or Saint Honoré who was a bishop in France. According to food timeline, the procedures done in making the Gâteau St. Honoré dates back 17th Century because choux and cream were often used during this time. If you want to serve this dessert for your Noche Buena, then list down the ingredients below and watch the video of Chef Bong Ignacio of American Hospitality Academy for the demonstration. For the puff pastry base (1-8 inch disc), you will need the following: 1. Cake Flour 454 g 2. Bread Flour 454 g 3. Butter, cubed and chilled 907 g 4. salt 21 g 5. water, cold 540 ml For the pate choux, you will need the following: 1. Water 453 g 2. Salt 1 tsp 3. Sugar 1 tsp 4. Butter 170 g 5. Flour 284 g 6. Egg 6-8 pcs For the flavored pastry cream filling, you will need the following: 1. milk 480 ml 2. sugar 99 g 3. a pinch of salt 4. cornstarch 35 g 5. eggs 170 g 6. vanilla extract 7 ml 7. butter 28 g Steps in preparing the puff pastry base: 1. In a bowl combine both flours and butter, toss with your fingertips until butter is well coated with flour. Combine the salt & water and add to the flour all at once and combine using your hands until it just form a ball. 2. Tightly cover the mixture with plastic wrap & allow to rest under refrigeration until butter is firm but not brittle, about 20 minutes. 3. Roll on a lightly floured surface into a rectangle about 1cm thick. Administer a three-fold. Wrap tightly with plastic and chill for 30 minutes. Repeat process 5 more times. Chill until needed. 4. Take out the chilled dough and roll to an 8 inch disc. 5. Use a bowl to shape dough to a perfect circle 6. Put a dough in a sheet pan 7. Chill the dough for 4-5 mins. Steps in preparing the pate choux for the cream puff: 1. In a saucepan, combine water and butter. Then add salt and sugar. 2. Add flour all at once and cook. 3. Stir with a wooden spatula until trace of starch forms. Note: The mixture is almost ready when it starts pulling away from the pan. 4. Transfer to a mixer fitted with a paddle & mix on low till cool. 5. Gradually add eggs Note: For cream puff to be crunchy, dry and crispy, water is used instead of milk. Steps in preparing puff pastry base for baking: 1. Dock the puff pastry base so as to prevent it from over puffing 2. Put the pate choux on the puff pastry base following its shape. 3. Make a small circle in the middle of the puff pastry base 4. Bake in 375˚F until nice and golden brown Steps in baking the cream puff dough: 1. Create 8 pcs. of cream puffs to be placed on top of the puff pastry base 2. Bake in 375˚F until nice and golden brown Steps in preparing the flavored pastry filling for the cream puffs: 1. Combine 2/3 of the milk and 2/3 of the sugar and salt in a saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. In a bowl, combine the cornstarch with the remaining milk and whisk. 2. Temper the egg mixture by adding 1/3 of the hot milk, stirring constantly with a whisk. Return the mixture to the remaining hot milk in the saucepan. Continue cooking, stirring vigorously until the pastry cream comes to a boil. 3. Stir in the vanilla and butter. Immediately pour over a large shallow container, cover with plastic wrap placed directly on the surface of the cream and cool over an ice bath. Steps in preparing the final Gâteau St. Honoré: 1. Now, you’re ready to fill the cream into the cream puffs. Use a knife to poke a hole at the bottom of the cream puffs. 2. Fill the cream puffs with the flavored pastry cream. 3. Dip the cream puffs into caramelized sugar. 4. Attach the cream puffs to the puff pastry base. 5. Add cream to puff pastry base 6. To décor the cake, add sweetened whip cream on top of the pastry cream.
With the holidays just around the corner, don’t you think it’s time to plan for your Christmas menu? If you’re tired of the usual fruitcake, cheese and ham, then maybe it’s time to give a twist to your holiday feast. In Milan, Italy, panettone is at the center of people’s Christmas table. Susan Felt of Aztec Republic cited one of the legends of panettone. “In one version, a young nobleman from Milan falls in love with the daughter of a baker named Toni. To win her hand, the young man sets out to impress her father. He disguises himself as a baker's helper and winds up creating a delicate, dome-shaped sweet bread of fruits and nuts. The good people of Milan sample the delicacy and clamor for more of Toni's bread.” Hence, they named the bread "pane di Toni." Watch What’s Cookin’ with AHA episode with Chef Bong Ignacio, chef instructor of American Hospitality Academy Philippines who demonstrates how panettone is made. But first, these are things you need to prepare for the panettone: To make the sponge: *Bread Flour 595 g *Whole Milk 420 g *Instant Yeast 35 g To make the final dough: Sponge 1.03 kilos Bread Flour 1.2 kilos Eggs 454 g Whole Milk 360 ml Sugar 262 g Candied Orange Peel 227g Candied Lemon Peel 227 g Raisins 227 g Golden Raisins 227 g Salt 50 g Glucose Syrup 35 g Orange zest, grated 14 g Lemon zest 14 g Instant Yeast 14 g Butter 340 g Preparing the sponge: 1. Mix Flour, milk and yeast on low speed until blended. 2. Cover and ferment until sponge has risen for about 45 minutes at 24˚C. Preparing the final dough: 1. Combine sponge, flour, eggs, milk, sugar, orange and lemon peel, raisins, salt, sugar, orange and lemon zest, and yeast. 2. Mix for 4 minutes on low level speed. Then, mix on medium speed for 2 mintues. 3. Gradually, add the butter. Then, mix on medium speed for 10 minutes. 4. Check whether the dough is soft and elastic. 5. Place the dough on a bowl. Cover it with plastic and put in a warm place for fermentation. 6. Ferment for 1 hour and 15 minutes. 7. After fermentation, put the dough into greased paper molds. 8. Bake in 350˚F/ 177˚C for 35 minutes. Here's a tip from chef Ignacio: “Use your senses. When you smell the aroma of the bread, take it out of the oven.”
By Anna Valmero INQUIRER.net MAKATI CITY, Philippines -- Cakes are yummy desserts to offer in any party. But when you’re doing it outdoors, slicing the big cake and serving it to guests could be a bit of a problem. Hoping not to take the fun away, cupcakes serve as better alternative to the traditional big cakes, especially when the guests are kids. Cupcakes come in different kinds and a must-try is the chiffon cupcake. It is a light cupcake known for its spongy fluffiness. For the chiffon cupcake, you will need: 150 grams cake flour 1 1/2 teaspoon baking powder 1 teaspoon salt 5 pieces large eggs 1/4 cup water 1/4 cup vegetable oil 1 teaspoon vanilla extract 5/8 teaspoon cream of tartar For the icing, prepare the following: 188 grams cream cheese 250 grams powdered sugar 19 grams egg whites 1 gram lemon juice 2 grams vanilla extract 15 grams milk 1 piece lemon First, prepare the chiffon cupcake: 1. Beat egg whites, sugar and cream of tartar till stiff peak. 2. Beat yolk, half of the sugar, water, vegetable oil and vanilla extract. 3. Mix cake flour and baking powder on the yolk mixture. 4. Combine egg white and yolk mixture. 5. Place chiffon mixture in muffin cups or ramekins. 6. Bake at 350 F for 12 to 15 minutes. For icing: 1. Combine all ingredients and beat till stiff peak. For plating: 1. Pipe icing on top of cupcakes. 2. For added flavor color, you can add sprinkles, small marsh mallows or mini chocolate chips. Happy eating!
By Izah Morales INQUIRER.net IF you don’t count calories, you won’t mind splurging on ice cream. In his monograph, Chris Clarke’s “The Science of Ice Cream” said that ice cream’s history is linked to the development of refrigeration techniques. The idea of ice cream came about with the use of cooling to dissolve salts; the inclusion of cream in ice water during the mid-17th century; the invention of ice cream maker in the mid-19th century and later the mechanical refrigeration in early 20th century -- as noted in Caroline Liddell and Robin Weir, Ices: The Definitive Guide published in 1993. The University of Guelph Dairy Science and Technology also documented Mr. Jacob Fussell, father of the American ice cream industry who began commercializing ice cream production in Baltimore, Maryland in 1851. Since that day, ice cream has become a favorite dessert that can take away the gloom in one’s face. While summer is still months away, the Peninsula Manila recently launched its new lobby dessert menu with Selecta Ice cream and the Unilever Food Solutions. The new menu includes Choco Loco Brownie Sundae, Banana Split Hit, Fruit n’ Yogurt Cophe, Nutty Page Boy, Tutti Fruity Tropicana, Sweet Strawberry Treat, Pinoy Paradise, Café Crumble Creation, and I Dream of Cookies n’ Cream. Just by looking at the mouth-watering ice cream concoctions, one will likely stop and think twice about counting calories. For example, the Choco Loco Brownie Sundae comes with rich chocolate brownie fudge, chocolate hazelnut ice cream scoops with moist brownie chunks and whipped cream. Still counting the calories? The Banana Split Hit, on the other hand, is a concoction of strawberry, chocolate and vanilla ice cream in the middle sandwiched by banana slices and garnished with chocolate sauce, almond flakes, whipped cream and chocolate petals. If you want less calories, you can go for the Fruit n’ Yogurt Cophe. It is made of yoghurt ice cream (97 percent fat-free) flavored with wildberry, strawberry, mango and fruit passion. There are other flavors you can try, but remember, you can stop counting calories before the ice cream melts.
By Erika Tapalla INQUIRER.net ALTHOUGH the name sounds Japanese, Tiramisu is actually an Italian dessert originally made of biscuits, eggs, sugar, rhum and cocoa. As years passed, different variations of this dessert have been concocted to cater to the diverse tongues of people from all around the world. In this second episode of INQUIRER.net VDO's What's Cookin'? with AHA, assistant chef instructor Chef Paul and student assistant Christian Santos demonstrate how to make their version of the Tiramisu, with INQUIRER.net multimedia Marjorie Gorospe as host. Here are the ingredients: 4 egg yolks 1/2 cup of sugar 2T of rhum 1 bar of cream cheese 1/2 cup of cream 20g of cocoa powder 5g of icing sugar 8pcs of broas or lady fingers And the procedure: 1. combine egg yolk and sugar and whisk 2. prepare hot water in pan There are two parts to this dessert. First, the Sabayon sauce must be prepared: 1. combine egg yolk and sugar and whisk 2. prepare hot water in pan 3. add 2 tablespoons of hot water to Sabayon sauce mixture and whisk until it thickens 4. take the mixture and whisk it over the pan of simmering hot water momentarily 4. add rhum (or you can try adding brandy or marsala for different flavors) For the next steps: 1. combine cream cheese and cream in mixer 2. add the cream cheese mixture to Sabayon sauce and whisk until both mixtures are blended well Here's the fun part: 1. cut broas or lady fingers in half 2. quickly soak them in coffee or espresso and assemble them on the glass goblet 3. pour the Sabayon sauce over the broas 4. dust cocoa powder on top 5. add grated chocolate 6. repeat these steps again for the second layer 7. place goblet in the fridge to chill for 3-4 hours 8. once it's ready, you can add whipped cream on top! Although it looks and tastes quite complicated, this dessert is quite simple to make. Watch the video produced by INQUIRER.net production specialist Edzelle Peña to see how its done. Stay tuned for next week's episode of INQUIRER.net VDO's What's Cookin'? with AHA where INQUIRER.net multimedia reporter Anna Valmero learns how to make the chiffon cupcake.