Shakoy or Lubid Lubid

Shakoy or Lubid Lubid

• 1½ cups all-purpose flour + extra for dusting
• ¾ tbsp. instant yeast
• ½ tsp salt
• ½ cup water
• 1 cup oil, for frying
• ¼ cup sugar
• 1 tbsp. cinnamon powder

Cooking Instructions:

• In a bowl sift flour, add yeast and salt then mix well. Make a well and pour the water in the center and mix until forms a dough. 
• Knead on a floured surface until smooth then form a ball. If the dough is too sticky just add a little flour and knead more until you get the right consistency. 
• Grease bowl with oil, place the dough and cover with cloth and leave for an hour for the dough to rise and double its size.
•  After rising, punch down the dough, knead and roll into log. Cut dough into small sizes evenly. 
• Roll each piece into a long stick and twist.  Place on a baking tray and cover with cloth and let it rest for another hour to rise.
• In a wok heat cooking oil in a medium heat, drop shakoy “lubid–lubid” by batches and fry until golden brown. Drain on paper towels, drop in a bowl of sugar or cinnamon sugar is using one. Mix to coat evenly and shake off excess sugar and serve. 
•  

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pandesal

Pandesal

Emperor Hard Wheat Flour	100	1000
Water	50	500
Sugar	18	180
Shortening	5	50
Salt	1.5	15
Bake Best Instant Yeast	1	10
Bake Best Bread Improver	0.4	4
Total Dough Wt.		1759
Yield: 87 pcs.		-
Dough Weight: 20 grams/pc.			-

PROCESS: No Time Dough

Cooking Instructions:

• Combine Emperor Hard Wheat Flour, Bake Best Instant Yeast and Bake Best Bread Improver in a mixer.
• Dissolve sugar and salt in water and pour into the flour mixture. Mix for about 2 minutes.
• Add shortening and continue mixing until fully developed.
• Form into a baston then roll in bread crumbs.
• Rest for 45 minutes to 1 hour, then cut into 20-gram pieces or desired weight.
• Proof for 1 hour or until double in size.
• Bake at 180°C until golden brown or until done.

source : san miguel mills

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Shakoy: Filipino Twisted Donut

Shakoy: Filipino Twisted Donut

1 kg. all purpose flour/bread flour
2 Tbsp. instant yeast
1/2 Tbsp. (1.5 tsp.) fine salt
3/4 cup sugar white granulated
1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}
3 pcs. med. size (60grms/each) fresh eggs
1.5 cup water, room temperature{a little more or less}

*For frying:
Deep Fryer w/ built in thermostat.{or a deep pan w/ candy thermometer}
a lot of clean/clear vegetable oil{amount will defend on the size of your deep pan}

* For the sugar coating
– 1 cup white + 1 Tbsp. cinnamon powder.
– or just roll it on plain white sugar.

Cooking Instructions:

1. Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients. Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for 10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.
2. Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl, cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk. Punch down dough and set aside.
3. Prepare large tray and cover it with flour.
4. On a greased working table, divide the dough into two. Roll  the 1st dough to make a 10 inches log (bastón). Divide each log into 10 and cut with a dough cutter. Do the same with the 2nd piece of dough.
5. Roll each cut of dough into 36 cm.(14 inches long). Twist from top and lock both end at the bottom.
6. Transfer Shakoys to the floured tray and let the it proof at warm area {32-38’C}. Let the Shakoys rise for 30-60minutes.
7. Preheat oil on deep fryer to 180’C and fry Shakoys in batches. Cook each side for a minute of until golden brown.
8. Drain on paper towels. Roll it on plain white sugar or sugar cinnamon. Serve warm with coffee or hot tea.
9. Enjoy your snack.

 

source:  icookonboard

Ensaymada

Ensaymada



Dough :
3/4 cup lukewarm water
3 tsp dry active yeast
1 tsp sugar
6 1/2 cups strong flour (bread flour)
1 cup sugar
3 Tbsp melted butter
3 egg yolks
2 tsp vanilla
1 1/4 cups whole milk
1/2 cup cooking oil

Topping:
 
butter - softened to room temperature
granulated sugar
grated cheddar

Cooking Instructions:

1. Mix the yeast,lukewarm water, and sugar in a small bowl, cover and set aside. After about 10-15 minutes it should start to foam. If it didn't that means your yeast is probably old. In that case, throw away the mixture and start again. If you are using instant, rapid-action, or fast-action dry yeast you can skip this step and add the yeast and sugar directly with the flour and the water with the other wet ingredients.
2. Combine the flour with the sugar in a large bowl.
3. In separate bowl, mix the melted butter, egg yolks, and vanilla.
4. Add in the milk. Mix well.
5. With a wooden spoon or with a mixer on low speed, stir in the milk mixture and the yeast mixture into the flour mixture. Combine well.
6. Add in the cooking oil and mix until well combined.
7. Cover and let it rest to rise in a warm area for about 1 hour or until double the size.
8. Punch down dough and turn out onto a well-floured surface.
9. Knead the dough while adding more flour. In the end it should be soft and sticky but should come away from fingers when kneading.
10. Prepare the baking moulds by brushing the bottom and sides with softened butter.
11. Divide into portions - 75-80 g  for medium-sized ensaymada and 25-30 g  for small ones.
12. On a greased surface, roll out each portion thin into a rectangle shape and brush generously with softened butter or with your choice of fillings - cheese, chocolate, ham, etc.
13. Roll portion from the long side into a thin log (about 1/2-inch or less in diameter).
14. Coil the rolled dough into a spiral shape inside the prepared moulds taking care to tuck in the outer end.
15. Cover loosely with tea towel and let rest at room temperature for 1-2 hours. They will double in size again.
16. Bake in a preheated oven at 180°C/fan 160°C/350°F for about 18-20 minutes for medium-sized ensaymada.
17. Cool completely on a wire rack.
18. Put toppings - slather softened butter then press top onto a small bowl full of sugar then sprinkle grated cheese on top.

French Toast

French Toast 

(serves 2 – 4)

1 cup milk
4 large eggs
1 tablespoon sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
Mild-tasting vegetable oil, such as canola
6 – 7 slices bread (I used a plain white loaf) 
Pure maple syrup, for serving

Cooking Instructions:

Whisk together the first five ingredients in a wide, shallow bowl.
Place a large skillet, preferably cast-iron, over low to medium heat, and add enough oil to just cover the bottom of the skillet.
Two or three at a time, add the bread slices to the egg mixture in the bowl, allowing them to rest for a minute or two on each side. They should feel heavy and thoroughly saturated, but they should not be falling apart. When the oil is hot, place the slices in the skillet. They should sizzle a bit, and the oil should bubble lightly around the edges of the bread; take care, however, that the oil is not too hot, lest the egg mixture burn. Cook until the underside of each slice is golden brown, about 2 minutes. Turn the bread, and cook until the second side is golden, another 2 minutes or so. Remove the bread from the skillet to a plate lined with a paper towel, allow to rest for 30 seconds or so, and serve immediately—with maple syrup, of course.

source :  the Hungry Giant

Pinoy Donut-Shakoy

Pinoy Donut-Shakoy


2 cups All Purpose Flour
1/2 cup water
1 egg
1/4 cup sugar
1/4 cup butter - cold and cut into cubes
1tsp instant yeast
1 tsp salt
extra sugar for coating
oil for deep frying

Cooking Instructions:

1. In a large bow,combine the flour, sugar, yeast, salt, and butter.  Mix well until well incorporated.

2. Add the egg and water into the mixture and mix to form a dough

3.  Dust a flat working area with flour then knead the dough until smooth and elastic.  Cover dough and leave to rise for 1 hour

4. After 1 hour, divide the dough into 14 equal pieces. Roll each dough into thin logs and twist.

5.  Proof shakoy for 30 minutes (just leave it on the flat surface)

6. Heat the oil for deep frying.

7.  After 30 minutes, fry each of the shakoy until all sides turn brown. Cool them up and coat each shakoy with sugar

Siopao Pork Asado

Siopao Pork Asado

For the dough:

• 1 pouch instant dry yeast
• 2 cups of warm water
• 1 tbsp salt
• ½ cup white sugar
• 1 ¼ tbsp baking powder
• 5 cups all purpose flour
• 6 tbsp shortening

For the filling:

• 1.5 - 2 lbs pork (chopped into small pieces)
• 2 tbsp minced garlic
• 1 large minced onion
• 3 tbsp lard or shortening
• 2 tbsp cornstarch (diluted in 1/4 cup water)
• 4 tbsp sugar
• 3 tbsp oyster sauce
• 4 tbsp soy sauce
• 1 tbsp hoisin sauce

Cooking Procedure:

• Start by cooking the filling. Saute garlic and onions.
• Cook the pork until the color of the outer part turns light brown
• Add the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and simmer for 30-40 minutes.
• Put in corn starch diluted in water and mix well until sauce becomes thick. Set aside.
• Start making the dough by placing warm water in a bowl. Add yeast and sugar then mix well.
• Let stand for 10 to 15 minutes.
• Get a mixing bowl and put the flour, baking powder, shortening or lard, and yeast mixture. Mix well. (You will see some bubbles forming on top at this moment)
• Knead the combined mixture until it becomes fine and uniformed.
• Let the dough stand for an hour until it rises.
• Knead dough a second time and cut into serving slices
• Roll each piece into a ball and flatten it with the use of your hands or palms.
• Place the meat filling in the middle of the flattened dough and wrap or enclose it.
• Place siopao in steamer and steam for 15-20 minutes.

Hot Tip:

• Store siopao by freezing it. Then reheat using a microwave or steamer.

Source: Lahat Sarap

Pandesal

Pandesal

• ¼ cup warm water
• 1 (1/4 ounce) package active dry yeast
• 1 cup lukewarm milk
• 2 ounces butter, room temperature
• 2 eggs, beaten
• ½ cup sugar
• 1-1/2 teaspoons salt
• 4-1/4 cups flour and ¼ to ½ cup more for kneading
• ½ cup fine breadcrumbs

Cooking Instructions:

1. In a large bowl,, combine water and yeast. Allow to sit for 10 minutes until mixture becomes bubbly. Stir well.
2. In a small bowl, combine milk, butter, eggs, sugar and salt. Stir together until incorporated.
3. Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
4. On a lightly-floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
5. In a lightly-oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1-1/2 hours or until double in size.
6. On a lightly-floured surface, transfer dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat. Arrange balls about 1-inch apart on a lightly-greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1-1/2 hours or until double in size.
7. Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.

source :  kawaling Pinoy

Binangkal

Binangkal

• 2 1/2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 3/4 cups brown sugar
• 2/3 cups water
• 2 tbsp oil
• sesame seeds

Cooking Instructions:

1. Sift together dry ingredients.
2. Mix brown sugar, water and oil then add to flour mixture. Mix until blended well.
3. Using a teaspoon, take small bits of batter then roll in sesame seeds.
4. Fry in deep hot oil until golden brown.

You can add milk and or vanilla too for extra flavor!
Making binangkal requires patience, time and extra strength. You need a strong arm in mixing the dough if you do it with hands as it becomes sticky and stiff.


source : choose Philippines

Ensaymada

Ensaymada

• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• ½ cup lukewarm water
• 4 egg yolks
• ½ cup sugar
• ¼ cup evaporated milk
• ½ teaspoon salt
• ½ cup melted unsalted butter
• 3 cups all-purpose flour
• 2 1/2-3 cups grated cheddar cheese

 

Cooking Instructions:

1. Line a cookie sheet with parchment paper. Set aside.
2. Dissolve yeast and sugar in a small amount of lukewarm water. Set aside.
3. In a mixing bowl, combine the egg yolks, sugar, milk, salt, ¼ cup melted butter, remaining water and 1 ½ cups flour to form a sponge dough.
4. Stir in yeast mixture. Add the rest of the flour (1 ½ cups) and remaining butter (1/4 cup) then transfer the dough on a floured board.
5. Knead dough until smooth and blisters appear (around 5-10 minutes). Transfer the dough in a greased bowl; cover with plastic wrap and let rise for 2 hours or until double in size.
6. Punch down the dough and divide it into 15 pieces, each piece weighing approximately 2 oz.
7. Form each piece into a ball and using a rolling pin, roll out thinly into a 5X4 inch rectangle. Brushed the surface with creamed butter and sprinkle with grated cheese. Roll as in jelly roll and form into a coil.
8. Place in prepared cookie sheet, brush top of each ensaymada with melted butter and let rise for 4 hours or until double in size. (The longer you let it rise, the softer the ensaymada would be)
9. Bake in a preheated 350° F oven for 10-15 minutes or until light golden brown (depends on the oven). Immediately brush the top of ensaymada with melted butter and let cool slightly.
10. Before serving, top with creamed butter, sugar and grated cheese.

Pandesal

Pandesal

19 ounces (4 cups) unbleached bread flour, plus extra as needed
1 1/2 teaspoons instant yeast
2 teaspoons salt
1 to 2 tablespoons sugar, depending on sweetness level desired
1 egg, lightly beaten
1 tablespoon vegetable oil
1 1/3 cups cold water, about 40º F (see note 1 below)
1/4 cup bread crumbs (approximately)

Cooking Instructions: 

1.  In the bowl of a stand mixer, whisk together the flour, yeast, salt, and sugar.  Add the egg, oil, and water.  Using the dough hook, mix on low speed until all the flour is moistened, about 1 minute.  Increase the speed to medium-low, and knead for 5 to 6 minutes.  The dough should clear the sides of the bowl, and should be smooth and just a little sticky to the touch.  Add a little extra flour or water during the kneading process, if necessary to achieve the proper consistency.
2.  Transfer the dough into a lightly oiled bowl.  Cover tightly with plastic wrap, and refrigerate immediately.  Chill the dough overnight (or up to 3 days), checking periodically and pressing it down if it starts to rise.  Two to three hours before shaping, take the bowl out of the refrigerator, and let come to room temperature before proceeding.  If the dough starts to rise more than double its original size, press it down to deflate, and proceed with the recipe.
3.  Turn the dough out onto a lightly floured surface.  Gently press the dough into a flat oval.  Starting with one long side, roll up into a long cylinder, pressing to seal the dough as you roll.  Rolling underneath your palms, and pulling gently as needed, lengthen the cylinder into a long, thin rope, 1 to 2 inches in diameter, depending on the size of rolls desired.
4.  Scatter the bread crumbs across the work surface.  Gently roll the dough in the bread crumbs until completely coated.

If the crumbs do not stick, spray the dough with a little water, then coat again.

Cover loosely, and let rest for 5 to 10 minutes.  Lightly grease a large baking sheet, or line with parchment paper.
5.  Using a wooden bench scraper (not metal), or the dull back side of a knife, cut the rope of dough into 1 inch pieces.

Transfer each piece to the prepared baking sheet, cut side up.
Leave around 1 inch of space between each piece.  Cover loosely with lightly oiled plastic wrap, and let sit at room temperature until doubled in size, about 1 hour.  The rolls should touch each other as they rise.  Thirty minutes before baking, preheat the oven to 425º F.
6.  When fully risen, bake the rolls at 425º F for 10 minutes, then rotate the pan 180º.  Continue baking for an additional 5 to 10 minutes, or until well browned.  Transfer to a rack to cool thoroughly.

Notes:
1.  If you prefer to have your pan de sal the same day you make the dough, use room temperature water, and do not refrigerate the kneaded dough.  Simply let it sit, covered, at room temperature until doubled in size, about 1 hour.  Proceed with the recipe.
2.  In step 5, you can use whatever device you prefer to cut the individual rolls.  The only caveat is to choose something extremely dull, as even a metal bench scraper will make too clean a cut.  The goal is to pinch the dough a bit as you cut it, making it stick a little and not open too much as it rises.  Wood is ideal, but whatever you have around will surely do the trick.  The back of a knife worked well for me, but please be extremely careful when handling a knife thusly – it’s easy to slip!

Monay (Filipino Rolls)

Monay (Filipino Rolls)


4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk
1 1/2 cup warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Cooking Instructions:

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside.
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.

Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes.

When the dough doubles in size, knead it again for about 5 minutes.  Form a log and slice it into your desired size

Arrange the rolls in lightly oiled pan.  Brush an egg wash on top. (eggwash: egg yolk and a little water) Bake for 20 minutes or until the top turns golden brown.

source : skip to malou

Monay ala Raffy (Filipino Rolls)

Ingredients:

Dry ingredients:
4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk

Wet Ingredients:
1 1/2 cup warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside.
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.

Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes. - See more at: http://www.skiptomalou.net/2012/01/monay-filiipino-rolls.html#sthash.o1sbWeUi.dpuf