Tag: Filipino Bread

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EASY HOMEMADE UBE BARS | PANG MERYENDA

Today I will be making my own homemade UBE BARS! Simple recipe and so yummy! UBE BAR is a Filipino favorite snack that we can buy at the bakery, sari-sari store, or with the maglalako. They are made of baked bread dipped in sweet purple yam or ube syrup then coated in desiccated coconut. #EasyUbeBarRecipe #PilipinoBread #Pinay

โ˜•๏ธ Ingredients:
4 cups flour
1 cup sugar
2 teaspoons baking powder
ยพ cup (185 g) butter – room temp.
1 tsp of vanilla (optional)
1 ยผ Milk or evap
1 can condensed milk
3 Tbsp Water (for ube syrup)
1 Tbsp Ube flavoring McCormick Ube extract
Toasted desiccated coconut

โ˜•๏ธ Instructions:

1. Start by making the dough. Pre-heat oven to 340F or 170C.
2 . In a large bowl, combine butter, flour, baking powder, milk and vanilla. Mix well until fully combined and a dough is formed.
3. Place the dough in a baking pan lined with parchment paper. Stretch it evenly using your hands, a spoon, or a spatula.
4. Bake for 30 to 35 minutes in a preheated 350F /170C oven (Baking time and temperature depends on the oven you used)
5. Remove from the oven and transfer it to a wire rack. Let it cool and cut into rectangles or bars.
6. UBE SYRUP. In the meantime, combine condensed milk, ube extract and water in a medium saucepan on medium heat.
7. Toasted desiccated coconut in pan and heat it over medium-low heat for 3-6 minutes.
8. ASSEMBLY. Slice your completely cool bread into bars. Dip them in the ube condensed milk mixture then roll in coconut. Repeat for all the bars.

Enjoy!

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SIMPOL CHOCOLATE CRINKLES | PANGBUSINESS

How to make the classic chocolate crinkles na pangbenta. This recipe yields 28 big crinkles or 30 small crinkles.

๐Ÿช Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
ยฝ cup vegetable oil
2 tsp powdered milk of your choice
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
ยฝ teaspoon salt
ยฝ cup confectioners’ sugar

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๐Ÿช Bake in preheated oven 350ยฐF (175 ยฐC) for 10 to 12 minutes

  • In a medium bowl, mix together wet ingredients cocoa, sugar, and vegetable oil.

    Beat in 4 eggs one at a time, then stir in the 2 tsp. of vanilla.

    In separate bowl sieve the dry ingredient flour, baking powder, and salt;

    Then add your 2 tsp. powdered milk of your choice.

    Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky.

    Cover dough, and chill for at least 4 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls.

    Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.

  • Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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FILIPINO PAN DE COCO | PERFECT PAN DE COCO

๐Ÿž Hello Superfriends! I’m back sa balakubak! Let’s bake Filipino Pan De Coco bread. Pan de Coco is one of our favorite traditional Filipino bread for our merienda (afternoon snack) or breakfast. Filipino Pan de Coco are soft and buttery baked buns filled with sweetened coconut filling. Tara Bake tayo ng Pan de coco.

Ingredients:

๐Ÿž Dough
2 ยผ tsp. active dry yeast or instant yeast
1 cup lukewarm milk
ยฝ cup sugar
4 cups bread flour or All-Purpose flour
ยฝ cup oil
1 large egg
1 tsp salt
1 tbsp vanilla

๐Ÿž Coconut Filling
1 cup Desiccated Coconut / Fresh Grated Coconut
ยผ cup Brown Sugar
ยผ cup Butter
โ…› Cup Heavy Cream
1 tsp Cinnamon powder

๐Ÿž Eggwash
1 egg & milk

๐Ÿž Bake for 25 minutes in 180 ยฐC (356ยฐF)

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๐Ÿž INSTRUCTIONS:

FOR THE DOUGH:

1. Combine 1 cup lukewarm milk, ยฝ cup of sugar, and 2 ยผ tsp. active dry yeast or instant yeast. Stir until completely dissolved. Let it stand for 5 to 10 mins until yeast begins to foam.

2. In the bowl of your stand mixer, combine flour and salt. Mix thoroughly. Then add egg.




3. Then add vanilla, yeast mixture and oil. Stir until just combined.

4. Knead the dough for 15 minutes until your dough becomes soft and elastic. Do the windowpane test, just take a small ball of dough and start to gentry stretch it out.





5. Place the dough in the bowl greased with cooking oil, cover it and let it rise (proof) for 1 hour. When the dough doubled in size you know you achieved a good rise.

FOR THE PANDE COCO FILLING:

6. In a cooking pot over low heat, combine desiccated coconut, butter, sugar and heavy cream. Cook for a few minutes and mix well until well incorporated.

7. Simmer until the sugar melts and has a sticky texture. Set aside and let it cool down.

FOR TPREPARATIONS:

8. Divide the dough into portions and form into balls. For an evenly sized dough you can use a kitchen scale.





9. Using a light rolling pin flatten each ball into a thick disc shape. Place about 2 full teaspoons of filling. Fold dough over filling to meet in the center; pinch edges to seal.

10. Repeat with all the other. Place all the filled dough on a baking tray with parchment paper and let it rise for another 1hr. While waiting you can now pre-heat the oven (375ยฐF or 180ยฐCยฐ).

11. Before baking poke the top of dough with fork and carefully brush the rolls lightly with the egg wash. (1 beaten egg + milk).






12. Bake for 25 minutes or until the top turns light brown.

13. Tadaaaahhh! enjoy your meryenda! fika!

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