PHILIPPINE FOREMOST MILLING CORPORATION

Chiffon Cake

Ingredients

Batter:

• 250g Snowsilk Cake Flour (Baker's Percentage:100)
• 200g Sugar(Baker's Percentage:80)
• 12.5g Baking Powder (Baker's Percentage:5)
• 2.5g Salt (Baker's Percentage:1)
• 125g Eggyolks (Baker's Percentage:1)
• 125g Corn Oil (Baker's Percentage:50)
• 175g Water (Baker's Percentage:70)
• Flavor As desired

Meringue:

• 250g Eggwhites (Baker's Percentage:100)
• 125g Sugar (Baker's Percentage:50)
• 2.5g Cream of Tartar (Baker's Percentage:1)

Procedures:

1. For Batter. Blend and shift Cake flour, sugar, baking powder and salt.
2. Place flour mixture in a mixing bowl and add eggyolk, water and corn oil.
3. Using paddle, turn mixer to stir speed for one minute and shift to medium speed for 3 minutes until texture is smooth but don't overmix. Set aside batter.
4. For Meringue. Place eggwhites and cream of tartar in the mixing bowl. Beat at high speed for 30 seconds and gradually add in sugar mixing continuously for 2 minutes or until meringue is smooth and soft peak.
5. Cut and fold batter to the meringue mixture.
6. Pour into paperlined baking pans.
7. Bake at 350 degrees F for 50 minutes until done.

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Aloha Carrot Muffin

Ingredients

• 500g Gold Key Soft Flour (Baker's Percentage:100)
• 12g Baking Powder(Baker's Percentage:2.4)
• 6g Baking Soda(Baker's Percentage:1.2)
• 450g Refined Sugar (Baker's Percentage:90)
• 5g Salt (Baker's Percentage:1)
• 150g Eggs (Baker's Percentage:30)
• 225g Corn Oil (Baker's Percentage:45)
• 375g Grated Carrots (Baker's Percentage:75)
• 250g Crushed Pineapple with syrup (Baker's Percentage:50)
• 2.50g Vanilla (Baker's Percentage:0.50)

Procedures:

1. Sift and blend together (using Kitchen Aid mixer with paddle at speed 1)
2. Stir in eggs to blend then fold in grated carrots and crushed pineapple and blend well.
3. Add oil last and mix just to incorporate.
4. Deposit into muffin molders amnd bake at 375 F for 25 minutes until done.

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Meat Roll

Ingredients

Dough:

• 1000g Washington Gold Hard Flour (Baker's Percentage:100)
• 10g Instant Yeast(Baker's Percentage:1.0)
• 4g Bread Improver (Baker's Percentage:0.4)
• 15g Salt (Baker's Percentage:1.5)
• 160g Sugar (Baker's Percentage:16)
• 460g Water (Baker's Percentage:46)
• 50g Shortening (Baker's Percentage:5)

Filling: Chicken or Pork Asado / Corned Beef Tuna

Procedures:

1. Blend Washinton Fold Hard Flour, Instant yeast and bread improver.
2. In a mixing bowl, dissolve salt and sugar in water. Add the blended flour mixture and mix at low speed for one minute.
3. Add in shortening and contibnue mixing until dough is well blended.
4. Ferment dough for 120 minutes.
5. Pass dough through dough roller until smooth, elastic and fully developed.
6. Cut and scale dough to desired weight.
7. Round and put filling. Roll in bread crumbs.
8. Arrange dough piece in greased baking proof.
9. Proof for 60 to 90 minutes until well proof.
10. Bake at 375 degrees F for 25 minutes until done.

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Deep Burst Fried Balls

Ingredients

Group 1

• 80 gm Shortening (Baker's Percentage: 8)
• 500 gm Sugar (Baker's Percentage: 50)
• 10 gm Salt (Baker's Percentage: 1)
• 400 gm Whole Eggs (Baker's Percentage: 40)

Group 2

• 1000 gm Family All Purpose (Baker's Percentage: 100)
• 20 gm Baking Powder (Baker's Percentage: 2)

Sesame Seeds

Procedures:

1. Blend together all ingredients in Group 1
2. Then add Group 1 into 2 and mix until the dough is smooth (about 4 minutes on 1st speed).
3. Rest the dough for 10-20 minutes
4. Divide the dough through into 40 equal pieces
5. Use hand to round the dough into ball shape.
6. Spread sesame seeds on a board and coat each ball with it.
7. Fry immediately at 170C until golden brown.
8. Remove to cool.

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Peanut Butter Cookies

Ingredients

• 500 gm Gold Key Soft Flour (Baker's Percentage: 100)
• 320 gm Butter (Baker's Percentage: 64)
• 305 gm Sugar (granulated) (Baker's Percentage: 61)
• 209 gm Sugar (brown) (Baker's Percentage: 58)
• 350 gm Peanut butter (Baker's Percentage: 70)
• 140 gm Egg (Baker's Percentage: 28)
• 9 gm Baking Soda (Baker's Percentage: 1.8)
• 5.5 gm Baking Powder (Baker's Percentage: 1.1)
• 2 gm Salt (Baker's Percentage: 0.6)

Procedures:

1. Dry blend the Gold Key Soft Flour, baking soda, salt and baking powder. Set aside
2. Cream together sugar (brown and granulated) with butter until light and fluffy.
3. Add in the eggs one at a time.
4. Gradually add in the blended flour mixture then the peanut butter. Mix properly to blend all ingredients.
5. Scoop into slightly greased baking sheets (15-20 g) and flatten a bit.
6. Bake at 360 °F for 20 minutes.

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Whole Wheat Bread

Ingredients

Sponge

• 1400 gm Montana Spring Hard Flour (Baker's Percentage: 70)
• 30 gm Instant Yeast (Baker's Percentage: 1.5)
• 840 gm Water (Baker's Percentage: 60)

Dough

• 600 gm Whole Wheat Flour (Baker's Percentage: 30)
• 80 gm Milk Powder (Baker's Percentage: 4)
• 8 gm Improver (Baker's Percentage: 0.4)
• 120 gm Water (Baker's Percentage: 27 ; 48% total)
• 40 gm Molasses (Baker's Percentage: 2)
• 120 gm Honey (Baker's Percentage: 6)
• 160 gm Brown Sugar (Baker's Percentage: 8)
• 30 gm Salt (Baker's Percentage: 1.5)
• 80 gm Shortening (Baker's Percentage: 4)

Procedures:

Sponge

1. In a mixing bowl, blend Montana Spring hard flour and instant yeast together then add in water.
2. Mix until dough is formed and properly blended.
3. Ferment sponge for 2-3 hours.

 Dough

1. Blend together whole wheat flour, instant yeast, dough improver and skim milk powder. Set aside.
2. Dissolved brown sugar and salt in water. Add molasses and honey.
3. Cut the sponge into smaller pieces and add into the mixing bowl with blended flour mixture.
4. Remix the sponge with dough. Add shortening and continue mixing until fully developed.
5. Cut the dough into desired weight and proof for 2 hours.
6. Bake at 345 °F for 30 minutes.

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