DINNER ROLL / SOFT ROLL
INGREDIENTS:
500 grams Bread flour
250 grams evaporated milk
90 grams sugar
10 grams yeast
25 grams shortening
25 grams butter
1 pc egg
PROCEDURES:
1. Prepare the tools and measure the ingredients.
2. In large mixing bowl, combine the sifted flour and yeast. Mix well
3. Combine evaporated milk and sugar. Mix gently until the sugar are dissolved.
4. Gradually add the wet ingredients into the dry ingredients. Mix thoroughly.
5. Transfer the dough on a floured stainless working table and start kneading. Continue kneading
and apply butter and shortening little by little until dough is smooth.
6. Shape into smooth ball. Place in slightly greased bowl. Cover with clean towel. Allow to rise
until double in size, approximately 1 hour.
7. After 1 hour, punch the dough and weigh.
8. Cut into equal pieces and shape into smooth ball.
9. Place on grease baking sheets with one side of each piece facing up, about 2-3 inches apart. Let it
rise until double its size, approximately 10 minutes.
10. Beat in a pre-heated oven at 180 celsius of 18-20 minutes or until they reached golden brown
color.
11. Take it out and serve.
BLUE TERNATE PANDESAL
INGREDIENTS:
500 grams bread flour
250 grams water
60 grams milk powder
90 grams sugar
10 grams yeast
25 grams shortening
25 grams butter
1 pc egg
PROCEDURE:
1. Prepare the tools and measure the ingredients.
2. For blue ternate, put it in pre-heated oven until dried and crushed it.
3. Combine egg, water and sugar. Stir until sugar are dissolved.
4. In a separate bowl, place and follow the liquid mixture. Mix thoroughly.
5. Transfer dough on floured stainless working table and start kneading. Apply shortening and
butter little by little, continue kneading until dough is smooth.
6. Shape into smooth ball. Place in slightly greased bowl. Cover with clean towel. Allow to rise
until double size, approximately 1 hour, then punch down dough and weigh.
7. Cut dough into two, then roll each half into a round log.
8. Cut into equal pieces. Dredge with bread crumbs.
9. Place on greased baking sheets with one side of each piece facing up, about 2-3 inches apart. Let
it rise until double its size, approximately 10 minutes.
10. Bake in a pre-heated oven at 180 celsius for 18-29 minutes.
11. Take it out and serve.
SPANISH BREAD
INGREDIENTS:
500 grams bread flour
250 grams evaporated milk
10 grams yeast
120 sugar
25 grams butter
25 grams shortening
Filling:
500 grams sugar
60 grams butter
70 grams milk powder
PROCEDURE:
1. Prepare the tools and measure the ingredients.
2. Combine evaporated milk and sugar. Stir until sugar is dissolved. Set aside.
3. In a separate bowl, place sifted bread flour and make a well at the center. Then add yeast,
follow by the liquid mixture. Mix thoroughly.
4. Transfer the dough on a floured stainless working table and start kneading. Continue kneading
and apply butter and shortening little by little until dough is smooth.
5. Shape into smooth ball. Place in slightly greased bowl. Cover with clean towel. Allow to rise until
double size, approximately 1 hour.
6. For filling, continue sugar, butter and milk powder.
7. Once the dough has risen, gently punch it down, weigh and cut into equal pieces.
8. Flatten each portion with your palms or use a rolling pin.
9. Add filling and spread over the dough. Make a log out of the dough. Continue with the
remaining pieces.
10. Dredge with bread crumbs and arrange in grease baking pan.
11. Let it rise until double size, approximately 10 minutes. Bake in a pre-heated oven at 180 celsius
for 18-20 minutes.
12. Take it out and serve.
DONUTS
INGREDIENTS:
500 grams
125 grams water
125 grams evaporated milk
10 grams yeast
120 grams sugar
25 grams butter
25 grams shortening
1 pc egg
PROCEDURE:
1. Prepare the tools and measure the ingredients.
2. Combine egg, water, evaporated milk and sugar. Stir until sugar are dissolved.
3. In a separate bowl, place shifted bread flour then add yeast and follow the liquid mixture. Mix
thoroughly.
4. Transfer the dough on a floured stainless working table and start kneading. Continue kneading
and apply butter and shortening little by little until dough is smooth.
5. Shape into smooth ball. Place in slightly greased bowl. Cover with clean towel. Allow to rise until
double in size, approximately 1 hour.
6. After 1 hour, punch down dough and weigh
7. Cut into equal pieces and mold into a donut shape.
8. Place on greased baking sheet. Let it rise until double its size, approximately 10 minutes.
9. While the dough is resting heat the oil until ready for deep frying.
10. After 10 minutes, fry the dough until golden brown on all sides.
11. Let it cool and dredge with sugar. Serve
CINNAMON ROLL
INGREDIENTS:
500 grams all-purpose flour
250 grams evaporated milk
120 grams sugar
10 grams yeast
25 grams shortening
25 grams butter
Filling:
50 grams butter
60 grams sugar
10 grams cinnamon powder
PROCEDURE:
1. Prepare the tools and measure the ingredients.
2. Combine evaporated milk and sugar. Stir until sugar is dissolved. Set aside.
3. In a separate bowl, place sifted all-purpose flour and make a well at the center. Then add yeast,
follow by the liquid mixture. Mix thoroughly.
4. Transfer the dough on a floured stainless working table and start kneading. Continue kneading
and apply butter and shortening little by little until dough is smooth.
5. Shape into smooth ball. Place in slightly greased bowl. Cover with clean towel. Allow to rise until
double its size, approximately 1 hour.
6. Punch down dough and roll it out flat. Spread the butter and sprinkle with mixed cinnamon
powder and sugar. Roll it up and cut into equal pieces.
7. Place on greased round pan. Let it rise until double size, approximately 10 minutes.
8. Bake in a pre-heated oven at 180 celsius for 18-10 minutes.
9. Take it out and serve.
BUTTER COOKIES
INGREDIENTS:
1 cup all-purpose flour
1 cup cornstarch
½ cup confectionery sugar
1 tablespoon vanilla
Whole bar butter
PROCEDURE:
1. Prepare the tools and measure the ingredients.
2. Combine the sifted all-purpose flour, cornstarch and confectionery sugar. Then add melted butter
and 1 tbsp vanilla. Mix thoroughly.
3. Grease the flat sheet.
4. Use an icing pipe and make a cookie shape. Let it rise until 12 minutes.
5. Bake in a pre-heated oven at 180 celsius for 18-20 minutes.
6. Take it out and serve.
