CHEL'S DIFFERENT KINDS OF DESSERT 🍝❤️

"PROCEDURE IN BAKING LETCHE PLAN"

     Leche flan is the Filipino version of   French creme caramel. This easy to make custard is slowly baked in a water bath and chilled overnight before you eat.

Ingredients

Caramel:

1 cup sugar

¾ cup water

Custard:

1 (13 ounce) can evaporated milk

1 (13 ounce) can sweetened condensed milk

12 egg yolks

PROCEDURE  

STEP 1

    Combine sugar and water in a saucepan  over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color. Once the caramel is a deep brown, immediately pour it into a flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.

STEP 2

    Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil.

STEP 3

     Place a baking dish large enough to hold the flan mold on the oven rack. Set the covered flan in the baking dish and add enough hot water to come halfway up the side of the mold.

STEP 4

Bake in the preheated oven until fm,about 1 hour. Carefully remove the flan mold from the oven. Let cool, about 30 minutes. Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving.

    PROCEDURE IN MAKING CUPCAKES,

Ingredients

• all-purpose flour
• baking powder
• salt
• unsalted butter
• sugar
• vegetable oil
• vanilla extract
• eggs
• mil

Step 1: Prepare Ingredients

Allow the butter and eggs to stand at roo for 30 minutes. This will make the butter easier to blend. Room temperature eggs allow more air to be incorporated into your batter for a lighter texture. Grease and flour twelve 2½-inch muffin cups or line with paper baking cups (Target); set aside 

Step 2: Combine butter and sugar

Many cupcake recipes call for beating the butter and sugar together for 1 minute, using a hand mixer $34.99 (Bed Bath & Beyond) or stand mixer. This is called creaming, and it creates little pockets of air in the mixture, resulting in light and fluffy cupcakes. Just be sure not to overbeat the mixture. You can tell you've gone too far if the butter starts to separate

Step 3:Add milk and Vanilla 

After creaming the butter and sugar, most cupcake recipes next call for adding the eggs. Depending on the recipe, you may add whole eggs, just egg yolks, or just egg whites. Some recipes include other ingredients to add along with the eggs, such as vanilla or other flavorings.

Step 4: Alternate Adding Dry and Wet Ingredients

In a separate mixing bowl (Crate & Barrel), stir together the dry ingredients, such as flour, salt, and baking powder. Most cupcake recipes call for alternately adding the dry ingredients and the wet ingredients (like milk or cream), beating between each addition. Don't be tempted to add everything at once. Adding all of the wet ingredients at once can cause the batter to separate, resulting in a heavy cake. Adding all of the dry ingredients at once can make the batter too thick, which can lead to overmixing.

Step 5: Fill the Cupcake Liners

Wondering how much batter to use per cupcake? For standard 2½-inch cupcakes, fill cupcake liners with ¼ cup batter to about ⅔ to ¾ of the way full. Avoid adding too much batter, or the cupcakes will overflow the cups as they bake and cause a mess. Here are some easy ways to fill cupcake liners with cupcake batter:

Step 6 Bake and Cool Cupcakes

For chocolate, vanilla, and most other cupcake recipes, you'll want to bake for 15 to 20 minutes in an oven preheated to 350°F. Test for doneness by inserting a wooden toothpick into the center a cupcake. If the toothpick is clean when you remove it, the cupcakes are done. If wet batter or several moist crumbs cling to the toothpick, they need to bake longer. Cool the cupcakes for 5 minutes in the pan before moving them to a wire rack to cool completely.

Step 7: Frost and Decorate

For the prettiest cupcakes, start with decorative liners. It's the easiest way to spruce them up for special occasions. From there, use a piping bag (Michaels) to decorate your cupcakes. If you don't have piping bags, use a resealable plastic bag with the end snipped off, or simply spread with a knife. Use our customizable buttercream frosting recipe (with seven flavor variations) to get started. For an unforgettable dessert, feel free to go wild with holiday toppings, sprinkles, nuts, or whatever your heart

PROCEDURE IN MAKING SWISS ROLL 

Ingredients

• 60g self-raising flour
• 3 tbsp cocoa powder
• 3 eggs
• 75g golden caster sugar, plus extra for scattering.

PROCEDURE

STEP 1

Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with bakin

STEP 2

Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.

STEP 3

While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.

STEP 4

While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

    PROCEDURE IN MAKING PANCAKES

Ingredients

• 1 cup all-purpose flour

• 2 tablespoons white sugar

• 2 teaspoons baking powder

• 1 teaspoon salt, or to taste

• 1 cup milk

  PROCEDURE IN MAKING UBE HALAYA

Ingredients

• One 16-ounce (454g) pack frozen, grated ube (purple yam), thawed (see note)
• 5 1/2 ounces granulated sugar (3/4 cup; 155g)
• One 13.5-ounce (400ml) can coconut milk 
• 2 ounces (4 tablespoons; 60g) unsalted butter, cut into 1/2-inch cubes (see note)
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as muc

PROCEDURE:

    PROCEDURE IN MAKING SPAGHETTI

  

 PROCEDURE IN MAKING MACARONI

Ingredients

•  400 ml pack macaroni
•  470 ml jar Lady's Choice mayonnaise
•  300 ml condensed milk
•  250 ml all-purpose cream
•  1 can fruit cocktail drained
•  1 pack diced cheese
•  1 bottle nata de coco
•  1 bottle kaong drai

   PROCEDURE IN MAKING MANGO PIE

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   PROCEDURE IN MAKING SAPIN SAPIN

1. , condensed milk, and sugar in a large bowl. Stir together until the sugar is dissolved and the mixture is smooth and well blended.
2. Strain the batter- run into a fine-mesh sieve to remove any lumps and divide evenly into three bowls.
3.  Add the extracts- stir the ube in one bowl and the langka in another bowl until well dispersed, leaving the third portion plain and white. I use about 3 to 4 drops of each extract to achieve the color I like. Note that the colors of the tinted batters will be light but will deepen when steamed and cooked.
4. Steam the batter- pour and steam each colored batter individually on top of each other until a toothpick inserted in the center comes out clean.
5. Cool- remove the cake from the steamer and allow it to cool completely to make it easier to release from the pan. Run a knife around the sides of the pan to loosen the rice cake. Do not cover the kalamay until sufficiently cooled, as the steam will cause water puddles on the cake.
6. Serve- carefully invert the pan on a wide platter and tap a few times to release the sapin-sapin onto the platter (the purple layer will now be the top layer). Liberally brush with coconut oil, sprinkle latik on top, and cut into serving portion

   PROCEDURE IN MAKING PICHI PICHI

VELASCO, LUCHEL MAY C.