LEMON TART Streusel (powder) 1 c APF

Ingredients: Mixing method na cut in method kapag 4 pcs egg (1 egg standby)
hindi maipowder – add flour then add a little bit
Dough of sugar. Caramel Glaze
1 1/3 cup APF (All Purpose Flour) 6. Add streusel 1 c sugar
¼ t 1/8 bar butter 7. Bake for 10-15 minutes or until golden ½ c water
1 pc egg yolk brown ¼ tsp cream of tartar
¼ c powdered sugar Add eggs
1 tsp. lemon zest Small egg – 4-5 Cream filling
Medium – 3-4 1 c fresh milk
Streusel Large – 2-3 ¾ c sugar
1/8 c granulated sugar 1 pc egg yolk
1/8 c butter Dapat madistribute ang egg sa mixture and mag- 3 tbsp APF
¼ c APF add ng another egg. ½ tsp vanilla
1/8 c shortening Para malaman kapag ok na, dapat iyan ay ¼ tsp salt
makunat. 1 tsp butter
Filling
2 pcs whole eggs Put dough mixture on a flat sheet tools to be use Puff
¼ c granulated sugar - 2 table spoon 1. Mise-en-place
125 ml APC, tbsp. lemon juice - Pastry bag with design 2. Boil water & butter (salt) if salted butter
- Ice cream scooper/dishes #20 do not add salt.
Dough 3. Add flour (mix faster) (medium heat)
1. Mise-en-place Bake at 400°F for 5 minutes on until puff. Then 4. Pour in mixing bowl if it is already
2. Mix all ingredients (dough) turn into 375°F to avoid over cook 20-25 bowl.
3. Knead dough mixture minutes.
4. Mold into tart pans or muffin pans Dapat na dry nadry and golden brown Cream filling
Weigh 20-25 grams 1. Add ingredients in sauce pan
Start from bottom press into molder Paglalagay ng filling 2. Mix
Next into sides 1. Condiment dispenser (with ketchup) 3. Place on medium heat
Pre-bake for 2 minutes 2. Bread knife 4. Continuous stirring until thick
5. Remove from heat to test its thickness
Filling (get a wooden spoon make a line using
1. Scald milk (use sauce pan & wooden CREAM PUFF your finger).
spoon) Ingredients:
2. Remove from pan heat then add egg and
sugar. Puff
3. Mix well 1 c water
4. Pour filling mixing into pre-bake crust ¼ tsp salt
5. Pre-bake into 2 minutes. ½ bar butter
 Vanilla Chiffon Cake w/ Swess Buttercream 6. Apply to our cold cake. Different colors 1 tsp yeast
for icing, divide mixture and food color 1/8 evap milk
Dry ingredients: 1 pc egg small
2 recipe 1 recipe Vanilla Chiffon Cake w/ Swess Buttercream ¼ bar butter melted but not hot
2¼c 1 1/8 c cake flour
1c ½c granulated sugar 1. Mise-en-place 1 bar butter = 1 cup
1 tbsp. ½ tbsp. baking powder 2. Mix all dry ingredients ½ bar butter= ½ cup
¼ tsp 1/8 tsp salt 3. Make a melt ¼ bar butter= ¼ cup
4. Add all wet ingredient 3 pcs utility cups
Wet ingredients: until all lumps disappear for egg yolk 1. Soft Roll – golden brown. Put either of 3
2 recipe 1 recipe (use white whisk) washes (evap milk, egg yolk,
8 pcs 4 pcs egg yolk When wet and dry ingredients is combined combination)
¾c ¼ - 1/8 c water you call it Batter Mixture. 2. Combine all dry ingredients. 1 c + ¼ c
½c ¼c corn oil 5. Pre-heat oven & prepare cake pan (w/ bread flour, 1/8 c sugar, ¼ tsp salt
parchment paper) in 10 mins. Until reach 3. Combine 1 & 2.
Merengue mixture the desired temp.) 4. Mixing with rubber scraper
2 recipe 1 recipe 6. Merengue mixture 5. Mise-en-place to put everything in
8 pcs 4 pcs egg white 7. Mix merengue mixture w/ ballet measure. Knead mixing methods (fold,
½ tsp ¼ tsp cream of tartar mixture. fold, knead, knead, fold, knead.
½c ¼c granulated sugar 8. Trapper 10 round pan. 6. Test for elasticity
9. Bake for 20-30 mins or until golden 7. Rest for 30 mins
Buttercream ingredients brown. 8. Punch down
2 recipe 1 recipe 9. Cut and weigh (with weighing scale 25g
3 pcs 2 pcs egg white SOFT ROLL YIELDS per piece)
1c ½c confectioner sugar Ingredients: 10. Roll
1c ½c shortening (lard) Dry ingredient 11. Put lard on flat sheet (1 inch apart from
1c ½c butter 1 c + ¼ c bread flour each other)
1 tsp ½ tsp vanilla 1/8 c bread flour / set aside 12. Rest 30 mins
1/8 c granulated sugar 13. Glaze
Merengue to butter – cut and hold mixture w/ ¼ tsp salt 14. Bake in 385°F - 350°F 15-25 min – 10
Butter to merengue – the use of rubber scraper mins.
Glaze
1. Foamy stage 1 tbsp evap milk
2. Shortening lard, butter, sugar Other ingredient:
3. Add vanilla ½ tbsp. shortening (lard)
4. Until stiff peak 5 (refrigerate for 30
minutes to 1 hour) Wet ingredients
5. Whip ¼ c water
½ tsp sugar