Taisan Cake

2 1/4 cups sifted cake flour
1/2 cups sugar
1 Tbsp baking powder
6 egg yolks
1/2 cups water
1/4 cups corn oil
1/4 cups melted unsalted butter
1 tsp vanilla extract
6 egg whites
1/4 tsp cream of tartar
1/2 cup white sugar
1/4 cup grated queso de bola
For The Topping:
1/2 cup softened unsalted butter
1 cup white sugar


Preheat oven to 350°F. Line the bottom of 5 medium loaf pans (measuring 4 x 7 x 2 1/2 in) with baking parchment. Set aside.

In a large mixing bowl, combine the following: cake flour, sugar, baking powder, egg yolks, water, corn oil, melted butter and vanilla extract. Mix well with a wire whip until smooth. Set aside.

Using an electric mixer fitted with a wire whisk, beat the egg whites and cream of tartar together until frothy. Maintaining medium speed, gradually add sugar (a tablespoon at a time) and continue beating at the same speed until the egg whites are stiff but not dry.

Carefully fold in the beaten egg whites into the egg yolk mixture. Lastly, fold in the grated cheese. Divide the cake batter equally among the prepared molders. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes to cool upside-down on a wire rack for 10 minutes.

Remove from the molders. While still warm, brush the top surfaces with softened butter and dip in ranulated sugar.

http://appetite.ph/recipe/meltinyourmouth-taisan-with-queso-de-bola

Macapuno Tarts

Ingredients

Crust:
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups All-Purpose Flour

Filling:
1 can condensed milk
1 tablespoonAll-Purpose Flour
1 eggyolk
1/3 cup drained sweetened macapuno
2 teaspoons butter

Instructions
Preheat oven to 350 F. Prepare a muffin pan with 1-inch diameter cups.

Prepare Crust: Cream butter and sugar until light. Add the egg and flour and continue mixing until well-blended. Form into a log then divide the dough into 12 pieces. Put one ball of dough into muffin cup. Press to fit the sides and bottom. Set aside.

Prepare Filling: In a saucepan, put all the ingredients and cook over low heat until thick and slightly dry. Cool slightly. Divide mixture over crusts. Bake tarts until light brown in color. Remove from pan and cool completely.

http://www.newgenbaker.com/recipes.php?id=101

Egg Pie (Custard Pie)

FOR FLAKY PIE CRUST:
1¼ cups all-purpose flour
½ teaspoon sugar
1/8 teaspoon fine sea salt
½ cup very cold diced unsalted butter
½ cup ice water with a few ice cubes

In a large bowl, stir together the flour, sugar, and salt. With fingertips and working quickly, rub the butter into the flour. Sprinkle ¼ cup water, adding more if needed, ½ tablespoon at a time, and stir with a fork until the dough comes together and gathers into a ball. Flatten the dough, wrap in plastic wrap, and refrigerate for 2 h0urs. Roll to fit into a 9 or 10-inch pie plate. Trim and crimp the edges using the back of a table knife. Refrigerate while preparing the filling.

FOR CUSTARD FILLING:

Maja Blanca with an ube twist!

Ingredients

1/2 cup cornstarch
2 packs coconut powder 50g
40 grams ube powder
3 cups water
1/2 cup whole kernel corn
1/2 teaspoon ube flavoring
prepared macapuno (optional)

Instructions

- In a bowl, dissolve cornstarch, coconut powder and ube powder in water until well blended. Add in the rest of the ingredients, but leave some whole kernel corn for garnishing.
- Cook over low heat, stirring constantly until thick.
- Pour in a desired mold pan.
- Cool and top with macapuno and whole kernel corn before serving.

Belgian Waffle

Ingredients:
1 cup cake flour
1/2 cup all-purpose flour
2 tablespoons sugar or 2 tablespoons packed brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups sour cream (substitute: 1 1/2 cups all-purpose crem cream with juice of 1 lemon)
3 large eggs, separated, at room temperature
3 tablespoons butter, melted
1 teaspoon pure vanilla extract

Procedure:

1. In a large bowl, sift together flours, sugar, baking powder, and baking soda.

2. In a medium-sized bowl, whisk together the sour cream (or substitute), egg yolks, butter, and vanilla extract. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.

3. In another medium-sized bowl, using an electric mixer at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.

4. Lightly grease the grids of the waffle iron. Cook batter following the manufacturer’s instructions. (Ours took 6 minutes to cook waffles that are crispy outside).