Sunday, September 24, 2017
Hello followers! on this post I'm gonna share another pinoy recipe Otap! this otap is not crumbly like the one we bought at the supermarket in the Philippines. But the taste is very good, maybe because of the flour? most bakery in the Philippines use 3 types of flour. 1st class, 2nd class and 3rd class. I used bread flour for this recipe almost similar to the first class. The key to make otap is when you roll your dough you need to roll it as thin as possible. Happy baking..
For the dough:
4 cups Bread flour
1/2 cup Granulated sugar
1 Tbsp Instant yeast
1/2 tsp salt
3 Egg yolks
2 Tbs Lard
4 Tbsp melted butter
1 cup Warm milk
You also gonna need granulated sugar for the toppings and vegetable oil to brush the dough.
1) Activate the yeast by adding 1 tbsp of granulated sugar to the warm milk. Stir and add in the yeast whisk and set it aside until the mixture gets foamy.
2) Combine the flour, sugar and the salt.
4) As always I used my bread machine to knead my dough. But if you don't have one you can always knead the dough by hand. Knead the dough until smooth and elastic. If kneading it by hand just combine all the liquid first then add in the dry. If ever you find your dough sticky just add in 1 tbsp of flour at a time. Once the dough is done form it into a ball and transfer it to the large bowl greased with 1 tbsp vegetable oil. And let the dough rise for about 45 to 1 hr it depend how warm your place.
5) After 1hr take the dough out and roll it out as thins as you can. (almost like a paper thin) trim the side then, with vegetable oil and a pastry brush. Brush the dough with oil leaving 1/4 inch away from the side. Once your done start rolling the dough into a log and sealed the side.
6) Cut each dough crosswise about 1/2 inch thick I cut mine about 1 inch and my otap is way to big for me. So I suggested to cut it 1/2 inch thick after cut all the dough let it rise again for another 30-45 minutes.
7) Flatten out each cut dough using a rolling pin into thin and long and dip it into the granulated sugar. Bake it at preheated oven 350 F for about 15 to 18 minutes. But before baking give it another run on the rolling pin. Once its done baking transfer it into a cooling rack.
Saturday, September 9, 2017
Hello followers! its time to share another recipe this time, is the all time breakfast favorite pandesal but with a twist "malungay pandesal". This recipe is requested by one of my youtube viewer.
for the malungay I used frozen I thawed and chopped it, you can use a blender but i want to have nice bits in my pandesal so I just finely chopped it. You can also used the dried or the powder but reduce it to 1/2 cup.
im not a fan of bread crumbs so I used finely crushed graham crackers.but feel free to use bread crumbs.
3/4 cup Malungay Chopped I used frozen 1-8 oz package
4-1/2 cups Bread flour
1/2 cup Granulated sugar ( add more 1/4 if you want your pandesal sweet)
1/4 cup Vegetable oil
1/2 tbsp salt
1 tbsp Yeast ( I used Saf instant premium yeast)
1 cup Warm water or milk
2 tbsp Melted butter unsalted
3-4 cups Bread crumbs for coating
1) Add 1 tbsp of Granulated sugar into the warm water/milk then sprinkle in the yeast whisk and set it aside.
2) Combine flour, sugar and the salt.
3) To knead my dough as always I used my bread machine you can also knead the dough by your hand. Until it get smooth and elastic.
4) In the bread machine bucket pour in the milk/water yeast mixture, follow the malungay and stir and add the rest of the ingredients.
5) Put back the bucket into the bread machine and turn on the dough cycle. Once the machine finish kneading the dough. Take the dough and transfer it into greased bowl (grease a large bowl with 1/2 tbsp vegetable oil). Let it rise for 1 hr.
6) After 1 hr punched down the dough and start dividing the dough I weigh mine 50g each. Shape the dough into a ball and coat it with bread crumbs and place it 2 inch apart in the baking sheet. let it rise again for another 1 hr.
7) Preheat your oven 350 F and bake it for 15-18 minutes of until the tops is slightly brown.
Sunday, September 3, 2017
Hello Followers on google and YouTube!😘
Sugar&sprinkles here its time to share another pinoy recipe. Good for Snack(meryenda) or for business. Where I live I can easily buy fresh cassava, my local supermarket carries them all the time. But they called it "YUCA ROOT" and thats what I used for this recipe I also use freshly grated coconut. I got my coconut from my local asian store and I also owned a coconut scraper. But feel free to used frozen grated coconut. Since I don't have pang dikdik/mortar I used a potato masher. Works for me.
4 lbs fresh Cassava
3/4 cup Granu sugar divided
1/2 cup Condensed milk
1/4 cup Melted butter or star margarine
2 cups Grated coconut
a piece of banana leaves
grated cheese for toppings (preferably eden cheese)
1) Peel off the skin of the fresh cassava, then wash it take a large pot and put the peeled cassava add water enough to submerged the cassava, bring it to a boil until the cassava gets softened.
2) Once the cassava is cooked transfer it to a large bowl or any large container dispose the water from the cassava.
3) Take the potato masher and start mashing the cassava until you can no longer seeing cassava chunks pieces.
4) Combine grated coconut and 1/2 cup of the sugar.
5) Start adding the ingredients mixing well each addition. Starting with the rest of the sugar, condensed milk, melted butter and the coconut.
( you can just leave it like this or if you want to have a nice presentation then follow this steps)
6) Line 9x13 inch container with a piece of banana leave, I used disposable foil container
7) Take the 16 inch plastic disposable piping bag. cut 3 inch from the tip and fill it with the nilupak
8) Pipe it to the prepared container 12 inch or so. I piped 4 and slightly flatten it then take a fork and make some line on the nilupak then sprinkle or top it with grated cheese.
- ▼ September (4)