RECIPES: November 2018

Friday, November 30, 2018

How To Make Pan De Hopia or Hopia Bread There are different types of hopia, depending on the filling being used. Originally, hopia has a flaky dough. The dough being used in this video is a good alternative to the traditional hopia. Ingredients: 1/2 cup finely chopped onion (use the yellow onion) 1/4 cup vegetable oil 3/4 cup sugar plus 1 tbsp if you want it sweeter 1/4 cup milk 1/4 tsp salt 1 1/4 cup flour - Heat 1/4 cup vegetable oil - Add onion and 1/4 tsp salt, cook well - When onion is cooked, add sugar - Add flour then add milk - Continue stirring until it's cook or appears starting to dry up and sticky. - Flatten the dough with a rolling pin. - Put 1 tbsp filling on each dough. - Brush top with egg white. - Bake at 325 F for 16-18 mins - Let it cool and serve.

Hopia

Dough 1 2 cups all purpose flour 1/2 cup water 1/2 cup vegetable oil 1/2 tsp of salt Dough 2 1 1/2 cups all purpose flour 1/2 cup sugar 3/4 cups vegetable shortening or lard for the re bean past link is https://www.youtube.com/watch?v=uduAU...

Mongo Hopia

Yema Hopia

Yema Filling: 5:53part of the video

Butter

1 can condensed milk

1 egg

cook it in low temperature

Red Bean Paste

This is how I make my version of red bean paste which I will be using in some of Filipino pastries and dessert like, hopia, butchi, pan de mongo etc. Ingredients are 2 1/2 cup Adzuki beans 1 can condensed milk 1/2 cup sugar

Piaya

1 1/4 cup muscavado sugar 3/4 cup plain flour 1 1/2 tbsp oil 3 tbsp cold water For the dough 2 cups of flour 1/2 tsp salt 1/2 cup vegetable shortening 7 tbsp water

1.5 cup Muscovado Sugar 1 1/4 cup All Purpose Flour 1 1/2 tbsp Vegetable Oil 4 tbsp Water Dough 2 cups All Purpose Flour (plus extra flour for dusting) 1 tsp Salt 1/2 cup Vegetable Shortening 3/4 cup Water

Cinnamon Rolls

Soft Flour Tortillas Recipe

Shelf life for these tortillas is 24 hours. They will start to dry out and will not reheat well past 24 hours. MAKES 12 to 14 tortillas.

3 cups all purpose flour (384 grams flour)

2 tsp baking powder (7.5 grams baking powder)
8 oz hot water (227 ml water )
1/3 cup lard or shortening (73.5 grams) (fat of your choice)

1 tsp salt (5 grams salt)

TIPS FOR SOFT TORTILLAS

*Be sure the dough is moist and tacky before kneading.
*DO NOT Add extra flour while kneading
*Be sure to knead for 5 to 10 minutes dough should be smooth and soft after kneading
*Be sure to rest for 15 minutes to allow the gluten in the flour to relax which helps the tortilla to bubble while cooking
*Over use of flour during the roll-out process may change the texture

*Try to roll out your tortilla thin

Thursday, November 29, 2018

Pickled Cabbage

INGREDIENTS 2 1/2 to 3 lbs head of cabbage 1 onion 1 medium to large carrot 1 cup apple cider vinegar (you can use whatever you have) 1 cup warm water 2 to 3 tsp kosher salt 1 tbls dried oregano (or to your taste)

Ingredients: 1/2 head medium cabbage, roughly chopped 1 c sugar 1 c water 1 c white vinegar 1 tbsp kosher salt 1 tsp caraway seeds

Braised Red Cabbage Recipe - Sweet & Sour Braised Red Cabbage Side Dish

Braised Red Cabbage with Apple and Onion

Sweet & Sour Red Cabbage

Monday, November 26, 2018

Canning Tomatoes Without a pressure cooker and No Water Bath

Monday, November 19, 2018

Italian Spaghetti Pasta Salad! (Delicious Chilled)

Italian White bread and Pizza dough

Italian White bread makes 2 loaves 2 2/3rds cup of warm water 1 1/2 T yeast 2 T brown sugar 1 T salt 1 T olive oil (or whatever you have on hand) 8 cups bread flour (you can find bread flour in the baking section of most grocery stores) Pour water into bowl, add the yeast and the sugar and mix it around. Add your oil and salt, then add the flour. Mix until combined, then let the mixer continue to mix it (or knead with your hands) for 5-10 minutes, or until the dough is smooth and elasticky. When done, place dough into a greased bowl, and roll it around, greasing it all over. Cover with a tea towel and let rise in a warm place for 45-60 minutes or until the dough has doubled in size. Preheat your oven to 375 degrees and make sure your bread pans are greased. Punch your dough down when it has risen and then knead it a bit to get the air bubbles out. Divide it into two pieces. Roll the dough into a tube, folding both ends over and then roll to smooth out all your seams. If you want, you can make scores into the top, either one all the way down the loaf, or 4 short ones---or none at all, it's up to you. Then cover your dough and let rise again until the dough rises 1 inch above the side of your pan. Bake for 30 minutes, and then remove from pan and put on a wire rack to cool. Even if you don't have a rack, remove it from the pan or it'll get soggy. Pizza dough Makes enough for 2 large or 3 small pizzas. 1 1/3 cup warm water 1/4 cup olive oil 1 T sugar 2 tsp yeast 1 1/2 tsp salt 4 cups bread flour Mix everything together in mixer or by hand then mix or knead for 5-10 minutes until the dough is smooth and elasticky. Check out my next video to see how I make the pizzas!