Sunday, May 6, 2018

How to Bake Homemade Pandesal


Pandesal, also known as Filipino bread roll, is the most common little bread roll of all time in the Philippines. It is airy with slight salty and sweet taste best eaten with coffee early in the morning. These light brown, crumb-speckled bread rolls can be enjoyed with any filling like scrambled eggs, cheese, margarine with sugar, or peanut butter.


2 teaspoon active dry yeast
375 mL fresh milk (lukewarm)
3 1/2 cups all purpose flour
1 1/2 cups bread flour
1 teaspoon salt
1/3 cup sugar
3 Tbsp butter, softened
2 large eggs
breadcrumbs, as needed


In a dry clean bowl, activate the yeast by dissolving in warm milk. Add 2 teaspoons of sugar. Let it stand for 5 to 10 minutes until mixture is foamy

In a separate bowl, whisk together all purpose flour, bread flour, and salt. Set aside

In a mixing bowl, add the yeast mixture, sugar, butter and eggs. Using the paddle run the mixer at low speed until ingredients are completely blended. Then slowly add the flour. Once all the ingredients are completely mixed, change the paddle blade with a hook blade. Knead the dough at medium to high speed for 10 minutes until dough comes together to form a smooth ball. You may do a poke test.

If the dough does not springs back when pressed with a finger and tears when you pull it, it means the dough needs further kneading.

Remove the dough the dough to lightly greased bowl. Cover with plastic wrap and let the dough rise at room temperature for at least an hour.

Once the size of the dough is doubled, punch to remove the air. Split into 2 equal parts.

Roll dough into log. Divide each log into 12 equal parts. Roll sliced dough in breadcrumbs and place on a parchment lined baking sheet. Cover and let it rise for another 15 to 20 minutes.

Preheat oven to 180°C.

Bake for 20-25 minutes until golden brown.

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Wednesday, May 2, 2018

Low-fat Blueberry Pound Cake Recipe

Pound cake is one of the easiest cake recipes and is traditionally made with a pound of flour, a pound of butter, a pound of eggs and a pound of sugar. Over time, the ingredients for pound cake changed with certain countries having distinctive style.

This version of pound cake recipe I am going to share is called Low-Fat Blueberry because I added sour cream to add more moisture resulting to a less dense pound cake. Blueberry  is also incorporated to add flavor.

The ingredients are reduced to half pound ratio. Makes 16 servings.


1 1/2 cups sugar
1/4 lb unsalted butter, softened (115 g)
1/4 lb reduced fat creamcheese, softened (110 g)
4 pcs large eggs (approx 1/2 lb)
3 cups all purpose flour
2 cups blueberries filling
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz low fat yogurt or sourcream
1 tsp vanilla extract
1 tsp lemon extract


Preheat oven to 350°F or 180°C.
Spray a 10-inch square pan with cooking spray or line with parchment paper. Set aside.

In a large bowl, beat the sugar,butter, and creamcheese at medium speed with an electric mixer for 5 minutes until well blended. Add the eggs, one a time, beating for 30 secs after each addition. Add vanilla and lemon extract. Mix well.

In a small bowl, combine 2 tbsp of the flour and the blueberries. Toss well

In a separate bowl, combine the remaining flour, baking powder, baking soda, and salt.

Add the flour mixture with the butter sugar mixture alternately with the sourcream. Be sure to begin and end with the flour mixture.

Fold in the blueberrry mixture.

Pour the cake batter into the prepared pan.

Bake for 1 hour or until wooden pic inserted in the center comes out clean.

Cool the cake for 10 minutes before removing it from the pan. Place the cake on a wire rack.

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Saturday, April 28, 2018

How to bake classic blueberry cheesecake without an oven

YIELD: 12 slices in a 9" springform pan

Preparing a no bake classic and creamy blueberry cheesecake is fast and easy. It does not require an oven, and you do not have to worry about cracking which is a common problem due to overbaking. It also has the same consistency with the popular New York style cheesecake.


2 cups Crushed Graham Crackers
3 tablespoons brown sugar
1/3 cup (75 g) unsalted butter, melted

1 cup all purpose cream
1 cup (225 g) cream cheese, set at room temperature
1/4 cup refined sugar
1 tablespoon gelatin (1 sachet Knox brand)
3 tablespoons freshmilk
1 can heavy blueberry syrup and filling


In a large bowl, combine crushed graham crackers and sugar.  (I  used 1  pack of 200 g  M.Y. San Graham brand  which can bought in any leading supermarket). Pour melted butter. Mix thoroughly until it forms into clumps.

Press into a 9" springform pan lined with parchment paper. Cover and chill for at least 1 hour. It would be best to prepare the crust a day ahead though.

Meanwhile, combine a sachet of gelatin (I used 1 sachet of Knox Original Sachet) and freshmilk and heat in a microwave oven to dissolve the gelatin. If microwave is not available, heat the milk first in a saucepan and slowly add the gelatin and stir until gelatine is completely dissolved.  Set aside to cool.

To prepare the filling, beat the cream cheese in a separate bowl until soft. Add sugar. Gradually pour the gelatine-milk mixture while beating the cream cheese.

In another separate bow, beat all purpose cream until stiff.

Fold in whipped cream.

Spread the filling on top of crust. Cover and chill or until the filling is set.

Remove the springpan.

Top with heavy blueberry syrup.

Chill for 3 hours or until firm.

Store in refrigerator.