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PEACH MANGO PIE RECIPE:

INGREDIENTS

Filling

1 cup peach fresh or canned, cut into cubes
1 cup ripe mango cut into cubes
2 tbsp peach syrup or plain water
3 tbsp white sugar
2 tsp cornstarch diluted in 1 tbsp water
1 tsp cinnamon powder
pinch of salt

Crust

2 ½ cup flour
2 tbsp white sugar
½ tsp salt
¼ cup butter cold, cut into cubes
1 egg yolk
½ cup warm milk
1 egg white for brushing
1 cup cooking oil for frying

Glaze
1 tsp cornstarch diluted in 1 tbsp water, heated

INSTRUCTIONS


To make the filling, heat a pan over medium heat. Combine the peach, mango, syrup and sugar. Cook for 2 minutes until the sugar is dissolved. Add the salt and cinnamon. Pour the cornstarch mixture, stir and cook until the sauce thicken. Set aside and allow it to cool.

In a large bowl, whisk the flour, sugar and salt. Add the cold butter and mix until it resembles a pebble-like or sand texture.

Combine the warm milk and egg yolk in a jug. Pour it into the flour mixture and mix until a dough forms. Transfer into a clean flat surface, lightly floured and knead manually for 5 minutes or until smooth.

Wrap in a plastic wrap and put inside the refrigerator for at least an hour or overnight.

Divide the dough into two and flatten using a rolling pin. Please note that the dough should not be too thin when flattened. Cut the edges to make one large square, then divide it into four parts.

Brush an egg white to the pastry, then scoop about 2-3 tablespoonful of the filling and place it in the middle. Fold the pastry over the filling and using a fork, push down the edges to seal. Glaze each pie with the cornstarch mixture.

Heat a wide pan over medium heat, add the cooking oil. Once the oil is hot enough, deep-fry the pie for 2-3 minutes on each side until golden brown. Remove from the pan and drain excess oil.

Allow it to cool for about 10 minutes before serving.

RED VELVET CAKE RECIPE:

Ingredients

3 cups (360g) cake flour (spoon & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large eggs, room temperature and separated
1 Tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup (240ml) buttermilk, at room temperature

Cream Cheese Frosting

16 ounces (450g) full-fat block cream cheese, softened to room temperature
3/4 cup (170g) unsalted butter, softened to room temperature
5 and 1/2 cups (660g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste

Instructions

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.

Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.

Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

NO BAKE CHOCOLATE DREAM CAKE RECIPE:

INGREDIENTS:

Chocolate Cake bars (fudgee barr or lava cake)

1/2 cup unsweetened cocoa powder

1/2 cup sugar

1 cup milk (evaporated or fresh milk)

1 tbsp. butter or margarine

2 teaspoon cornstarch or all-purpose flour

1/2 cup to 1 cup chopped chocolates

More cocoa powder for dusting

DIRECTIONS
FOR THE CAKE BASE: Remove the wax paper from each chocolate cake bar.

Arrange the chocolate cake bars in a desired container or tub. Cut some of it into small pieces to fit the entire layer. This will be our cake base. Set aside.

FOR THE PUDDING LAYER: In a pot, sift the cocoa powder, sugar and cornstarch. Sift to remove lumps. Mix well. Then, add the milk. Mix well until the powder is completely dissolved.

Cook the mixture in low heat until thick. Stir continuously to avoid burning it. Use a silicone spatula to scrape the sides and bottom.
Once the mixture becomes thickened, add the butter. Stir until smooth and shiny.

Once cooked, remove from heat and pour the pudding mixture directly to the arranged cake base. Spread until all sides are covered with the chocolate mixture. Let it cool and chill for 30 minutes.

FOR THE HARD CHOCOLATE LAYER: melt chopped chocolate or chocolate chips with either double boiler or microwave. For microwave, heat it for 1 minute. Stir until completely melted. Microwave for another 20 seconds if still not melted. For double boiler, put the chocolates in heat-proof bowl and place on the top of pot with boiling water. Stir until completely melted.

Once the chocolates are melted, pour over the cake with chocolate pudding. This will be your hard layer. Spread all over the top to make sure the layer is completely covered with chocolate. Chill for 2 hours or until the top layer is firm.

After chilling, dust the top with unsweetened cocoa powder. Break it open and enjoy!

HERSHEY CHOCOLATE CAKE

INGREDIENTS:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

KOREAN CREAM CHEESE GARLIC BREAD

For the Rolls:

1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)

2 teaspoons active dry yeast

1 teaspoon white sugar

3 cups all-purpose flour, divided

2 teaspoons kosher salt

2 tablespoons all-purpose flour for dusting

For the Cream Cheese Filling:

1 (8 ounce) package cream cheese, at room temperature

1 tablespoon white sugar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

2 tablespoons chopped Italian parsley

¾ cup thinly sliced green onion

¼ cup heavy cream

For the Garlic Butter Coating and Topping:

½ cup unsalted butter, melted

8 cloves garlic, finely minced

1 pinch salt

1 tablespoon chopped Italian parsley

1 large egg

6 tablespoons grated Parmigiano-Reggiano cheese

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Directions
Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.

Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.

Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.

Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.

Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.

Cover with a clean kitchen towel and let rise for 30 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).

While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.

Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.

Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.

Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.

Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.

Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.

MIXED FRUITS CREAM CAKE

Ingredients :

Sponge cake
4 large eggs
1/2 teaspoon cream of tartar
1/2 cup caster sugar (or finely processed granulated sugar), divided
1 cup cake flour
1/4 teaspoon kosher salt
1/4 cup vegetable oil
3/4 teaspoon vanilla extract
Juice of 1/2 lemon
1 tablespoon water
Simple syrup and frosting
1/4 cup water
1/4 cup granulated sugar
Peel of 1/2 lemon
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 pinch kosher salt
1 pint orange,berries hulled and sliced (or any seasonal fruit of your choosing, such as mandarin oranges or kiwi)

Directions
Preheat oven to 350°F. Use the base of a 6-inch aluminum cake pan (do not use nonstick) to trace a circle on a sheet of parchment paper. Cut out circle and place on the bottom of the cake pan. Cut another sheet of parchment paper 6 inches by 20 inches and nestle into the sides of the cake pan to form a collar. Do not grease the pan or the parchment.

Separate eggs carefully, putting whites in the bowl of a stand mixer and yolks in a large bowl. Whip egg whites with the whisk attachment on medium speed until soft peaks start to form. Add cream of tartar and mix until incorporated. Mix in 1/4 cup sugar, a little bit at a time, until incorporated. Continue whipping until stiff peaks have formed.

To the yolks, add the rest of the sugar and beat vigorously with a whisk until yolks are pale in color and fall in ribbons when the whisk is lifted. Add vegetable oil, vanilla extract, lemon juice, and water, and whisk to combine.

Sift cake flour and salt together 3 to 4 times in a separate bowl, then stir into yolk mixture, a little at a time, until incorporated.
Rewhip egg whites for a few seconds if needed to ensure stiff peaks. Using whisk, add one-third of the whites into the yolk mixture, using few and gentle strokes to incorporate the mixture. Add another third and stir in gently.

Switch to a spatula, and this time take the yolk mixture and add to the remaining one-third of the whites in the mixer bowl. Very gently (so as to not deflate the air incorporated into the whites), fold the batter until just combined and no white streaks remain.
Pour batter into the collared cake pan, stopping if the batter hits the top of the pan. Tap the cake pan on the counter a few times to release any air bubbles.
Bake for 30 to 45 minutes, until tester comes out clean. Cake should be well-browned on top, and the middle should spring back when lightly pressed. Carefully remove cake from the pan and parchment paper, using a knife to loosen the sides if needed. Cool on a wire rack.
While cake is cooling, make the simple syrup: In a small saucepan, bring 1/4 cup water, 1/4 cup granulated sugar, and lemon peel to a near boil, turning the heat off when the water just starts to simmer. Stir to dissolve sugar and place in fridge to cool.

Whip heavy cream in mixer until soft peaks form. Add vanilla and a pinch of salt to incorporate, then keep whipping on medium speed while adding in powdered sugar, a bit at a time, until stiff peaks form.

To assemble cake, trim the top brown pieces off the cake. Cut cake in half horizontally to make two layers. Place one layer on a cake stand, and brush some simple syrup over the top of the cake. Spread a layer of whipped cream, and then arrange strawberry slices to cover. Place second layer of cake, brush simple syrup, and ice your cake fully with whipped cream. Decorate the top of the cake with strawberry slices, and brush a bit more of simple syrup on the fruit. Chill in fridge before serving.

CINNAMON BREAD RECIPE:

Ingredients

¼ cup water
3 teaspoon dry yeast
¼ cup granulated sugar
¾ cup whole milk
1 teaspoon salt
2 tablespoons powdered milk
1 teaspoon vanilla extract
4 ounce butter (113.4 gram) (melted) , plus more for brushing
2 large eggs
3 1/4 – 3 ½ cups All-purpose flour

Cinnamon Sugar Mixture
2 oz melted butter
¾ cup brown sugar
2 teaspoon ground cinnamon
½ teaspoon nutmeg

Cream Cheese Glaze
4 oz cream cheese , softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
2-4 tablespoons milk (may need more or less)
¼ cup butter , soft
pinch of salt (optional)

INSTRUCTIONS;

In a large bowl combine water and yeast. Let it sit until dissolve for about 3-5 minutes.
In another microwave bowl add sugar, whole milk, salt and powdered milk with sugar, salt, vanilla extract, and butter. Microwave for about 1-1 1/12 minutes. Stir until butter has completely dissolved.
Pour into the yeast mixture, add eggs and thoroughly mix.
Gently add flour, a cup at a time. Mix well using hands or stand mixer; the dough is going to be sticky. If too sticky add the remaining flour a little at a time. Less flour is preferable.
Knead the dough for about 1 minute or two.
Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled.
Make cinnamon sugar by combining sugar, cinnamon, and nutmeg. Set aside until ready to use.
Punch dough down.
Lightly flour board surface, roll out to 1 -inch thick rectangle. Generously brush with melted butter. Leaving a 1-inch border on the cinnamon dough, sprinkle with cinnamon-sugar mixture. And pat cinnamon mixture gently into the surface.

Starting with the end nearest you, roll the dough up snugly like a jelly-roll around the filling, finishing the roll with the seam side down. Do not forget to pinch the seal so they don’t come apart when making the dough.
Slice the roll into 4 equal pieces, then slice each piece into 3 equal pieces- a total of 12 pieces.
Oil the bottom of baking pan with butter or use a cooking spray. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 Degrees F for about 25 -30 minutes or until golden browned. Remove and let it cool for about 5 minutes.

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DONUT ROLL RECIPE

INGREDIENTS:

⅜ cup milk

2 tablespoons white vinegar

½ cup white sugar

2 tablespoons shortening

1 egg

½ teaspoon vanilla extract

2 cups sifted all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 quart oil for deep frying

½ cup confectioners' sugar for dusting

Directions:

Stir together milk and vinegar; let stand for a few minutes until thick.

Cream together sugar and shortening in a mixing bowl until smooth. Beat in egg and vanilla until well-blended. Sift together flour, baking soda, and salt in a separate bowl; stir into sugar mixture alternating with milk mixture.

Roll dough out on a floured surface to 1/3-inch thickness. Cut into donuts using a donut cutter. Let stand for about 10 minutes.

Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).

Fry donuts in hot oil until golden, turning over once. Drain on paper towels.

Dust with confectioners' sugar while they are still warm and serve.

STRAWBERRY CHIFFON CAKE RECIPE

INGREDIENTS:

6 egg whites
100 grams sugar
100 grams fresh strawberries
60 ml milk
6 egg yolks
80 ml vegetable oil
a few drops of red food coloring, optional
¼ teaspoon strawberry essence
120 grams self-raising flour

METHOD
Firstly, to make the strawberry chiffon cake, in a bowl, beat the egg whites along with the sugar until you achieve super stiff peaks. Set aside.
After that, in a blender, add the milk and strawberries together and blend. Set aside
In another bowl, combine the egg yolks and vegetable oil. Beat well. Add the strawberry and milk mixture, mix well. Add the red color as required and strawberry essence. Make sure all the ingredients are well combined
Add the self-raising flour to the mixture and whisk well making sure there are no lumps. Once the mixture feels smooth fold in the beaten egg whites a little at a time until all the egg whites have been incorporated into the batter, do not over mix. As a result, the mixture will be smooth with no lumps

BAKING:
Next, place a piece of parchment paper at the base of an 8 inch round cake pan. However, do not put butter or parchment paper for the sides of the dish
After that, pour the cake batter into the cake pan, tap the pan to remove extra air bubbles and avoid cracking, place in an oven tray filled with warm water and bake at 170 degrees C for 55-60 mins. As a result, the top center of the cake should feel firm and bouncy when touched
Remove from the oven. Let cool for 10 mins, pass a knife through the edges to loosen it up, tilt and remove the butter paper from the base. Serve with loads of strawberries along
NOTES
Lastly, do not insert a skewer or toothpick in the center of the cake to check if baked, this will deflate the cake

GARLIC BREAD ROLLS

Ingredients:

6 Tablespoons Butter, melted
2 Tablespoons Parsley, finely chopped (optional)
4 cloves Garlic, finely chopped
12 Hawaiian Rolls
Coarse Salt, like Maldon Sea Salt (optional)

Instructions:

Preheat oven to 400°F.
Whisk together melted butter, parsley, and garlic.
Place Hawaiian rolls on a rimmed baking sheet. Cut a deep X in the top of each roll.
Pour the herb garlic butter over the rolls, making sure to get plenty of the butter in the X you formed in the top of each roll and letting some drip down the sides.
Bake rolls until warmed through and golden around the edges, 7 to 10 minutes.
Serve warm.

COCONUT CREAM CAKE RECIPE:

Ingredients:

1 (18.25 ounce) package white cake mix

3 eggs

⅓ cup vegetable oil

1 cup water

½ teaspoon coconut extract

1 (14 ounce) can sweetened cream of coconut

1 (14 ounce) can sweetened condensed milk

1 cup heavy whipping cream

1 tablespoon white sugar

1 cup flaked coconut

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.

In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

CHOCOLATE PIE RECIPE

Ingredients:

1 pie crust , unbaked
1/2 cup unsalted butter , melted
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup flour
1 cup semi-sweet chocolate chips , divided

Instructions:

Preheat oven to 350 degrees.
Line your pie tin with your pie crust.
Whisk together melted butter, sugar, eggs and vanilla extract.
Add the cocoa powder and flour and whisk until just combined.
Stir in ¾ cup of the chocolate chips.
Pour batter into pie crust.
Sprinkle remaining chocolate chips over the batter.
Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).

CHOCO BUTTERNUT RECIPE:

Ingredients:
3 cups bread flour
1 cup unsweetened cocoa powder
2 cups sugar
2 tsp baking soda
1 tsp salt
2 cups hot water
3 tsp instant coffee powder
2 tbsp white vinegar
1 tbsp vanilla extract
⅔ cup veg oil
2 large eggs
Chocolate Glaze

1 cup powdered sugar
1/4 cup milk (fresh milk or evaporated)
1 tbsp cocoa powder
1/2 tsp vanilla extract
Butternut Coating

1/3 cup butter
1 tbsp orange liquid food color
1 cup all-purpose flour
1/2 cup white sugar
1/4 tsp nutmeg
Yields: 26 munchkins and 12 donuts

Procedure:
In a large bowl, combine and sift the dry ingredients: flour, baking soda, salt, cocoa powder and sugar. Mix well to combine and set aside.

In a separate bowl, combine together the wet ingredients: hot water, coffee powder, vinegar, vanilla extract, vegetable oil and eggs. Stir to combine.

Combine the wet and dry ingredients.

Mix until well combined.

Greased the baking pan and donut moulder with melted butter. Place a parchment paper at the bottom of the pan.

Pour the batter onto the greased baking pan and donut moulder. Tap few times to release air bubbles.

Bake in a preheated oven at 350 F/ 175 C for 20-25 minutes or Steam over medium-low heat for 50 minutes or until the toothpick inserted comes out clean.

Place in a cooling rack to cool completely.

Break and crumble the chocolate cake.

Scoop about 1 tablespoon of chocolate cake and form into a ball.
Form the remaining cake into balls.

Glaze the cake balls and donuts. Then, coat with butternut coating.
Share and Enjoy!

How to Make Chocolate Glaze

In a bowl, combine powdered sugar, milk, cocoa powder and vanilla extract. Mix until well combined.
How to Make Butternut Coating

Melt the butter in a pan.
Add orange liquid food coloring. Mix to combine.
Add all-purpose flour. Mix until combined.
Add white sugar and nutmeg. Mix well.
Transfer into a bowl. Mix well using your hands to make sure there are no lumps.

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SHAWARMA BREAD RECIPE:

Ingredients:

300 g flour
1 tsp salt
120 ml of warm water and milk I used half and half
1 tsp baking powder
20 g lard substitute with 3 tbsp vegetable oil or butter
1 tsp sugar optional

Instructions:

Add flour, salt, sugar, baking powder and lard in a bowl

Mix together with your fingers until crumb like texture is formed.

Add the water(and milk), half of the content at a time and mix together until you form a smooth dough

Transfer the dough unto a worktop and knead for about 8 to 10 minutes.

Place the dough in an oiled bowl and cover with a cling film or kitchen towel for about 20 to 30 minutes

Transfer the dough to the worktop and divide into 6 or 8 balls and leave them to rest for another 10 minutes before you proceed to cook them

Place a non-stick frying pan on a medium heat

Lightly dust the worktop with flour and roll the dough till its flattened. Do this one at a time (do not roll all the dough at once or it will get soggy and difficult to work with)

Place the rolled dough on the frying pan and cook for about a minute, you will notice some bubbles on the surface, cook until slightly brown but not burnt.

Flip to the other side and cook for another 30 seconds. Take it off the heat and place in an airtight container/oven/microwave. This stops the tortilla from drying out and will keep warm till you are ready to use it.
Serve shawarma immediately.

HOPIA BABOY RECIPE

Oil Dough

1 cup (250 ml) all-purpose flour
1/3 cup (80 ml) vegetable oil
1/4 tsp (1.25 ml) red or yellow food coloring (optional)

Water Dough
2 cups (500 ml) all-purpose flour
3 Tbsp (45 ml) sugar
1/2 cup (125 ml) lard, refrigerated
1/2 cup (125 ml) water
1/2 tsp (2.5 ml) red or yellow food coloring (optional)

Filling
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) onions, diced
2 Tbsp (30 ml) sesame seeds
1-1/2 cups (375 ml) sugar
1 cup (250 ml) mashed pork fat
2 cups (500 ml) kundol, diced
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) water (optional)

Assembling
1 egg, lightly beaten

Mix together the oil dough. Combine 1 cup (250 ml) all-purpose flour with 1/3 cup (80 ml) vegetable oil, mixing until evenly combined into a smooth dough.

If desired, you can also add 1/4 tsp (1.25 ml) red or yellow food coloring after combining the oil and flour. Mix until the color is even throughout the dough. The addition of food coloring is strictly optional

Set the oil dough aside for now.

Step 2
Combine the flour and sugar for the water dough. Mix together 2 cups (500 ml) all-purpose flour with 3 Tbsp (45 ml) white granulated sugar in a medium bowl.
Using a fork to mix the dry ingredients can minimize the number of lumps that may form in the flour.

Step 3
Cut in the lard. Add the chilled lard to your water dough and cut it into the dry ingredients using a pastry cutter.
If you do not have a pastry cutter, cut the lard into small bits and sprinkle these bits over the dry ingredients evenly. Use a fork or knife to "cut" these lard bits into the dry ingredients until dry, coarse crumbs form.

Step 4
Add the water. Pour the water into the remaining water dough ingredients. Mix with a fork until evenly combined.
If you want to add any food coloring to the water dough, do so when you add the water.

Step 5
Knead well. Turn the water dough out onto a lightly floured counter and knead until the dough is smooth and elastic.
If you did not add any food coloring, the dough should change from white to ivory after you knead it completely.

Step 6
Divide and roll. Divide the dough into two equal halves, and roll each half into a flat square.
The square of dough will be about 12 inches (30.5 cm) long and wide.
Roll the dough until it is only 1/8 inch (3 mm) thick, if not thinner. The thinness of the dough is more important than the shape or other dimensions at this point.

Step 7
Spread the oil dough over the water dough. Use your hands to crumble half of the oil dough over one of the water dough halves. Spread the oil dough crumbles evenly over the water dough square.
Repeat this same process with the other half of the oil dough and the other half of the water dough.

Step 8
Roll into a cylinder. Roll each square of dough into a tight cylinder, as though you were making a jellyroll.

Step 9
Stretch the cylinder. Gently roll each cylinder under your palms until the entire thing is only about 1 inch (2.5 cm) in diameter.
The finished cylinder should be roughly 16 inches (40.6 cm) long and even in diameter throughout.

Step 10
Divide and chill. Divide both cylinders of dough in half, producing a total of four separate portions of dough. Wrap each portion of dough in plastic wrap and refrigerate for 10 to 60 minutes.[3]
Refrigerating the dough will give the lard a chance to harden slightly, making the dough easier to work with when you assemble the hopia. Do not refrigerate it for much longer than an hour, though, since excessive refrigeration can cause the dough to dry out.

Method2
Making the Filling

`Step 11
Combine the pork fat and sugar. Place the pork fat in a medium bowl. Sprinkle the sugar over it and toss gently until the pork fat is evenly coated in sugar.[4]
Set the pork fat aside for a few minutes as you prepare some of the other filling ingredients.

Step 12
Heat the oil. Pour the oil into a large skillet with deep sides. Heat on the stove over medium-high heat for 1 to 2 minutes.

Step 13
Cook the onion. Add the onion to the hot oil in your skillet. Sauté the onions, stirring frequently, for 2 to 4 minutes.
The onions should become fragrant and translucent. Do not allow them to burn.

Step 14
Add the sesame seeds. Sprinkle the sesame seeds over the onions in the pan. Stir until they coat the onions and cook for 30 seconds.
Do not allow the sesame seeds to burn.

Step 15
Mix in the sugared fat and kundol. Add the sugared pork fat and diced kundol to the contents of the pan. Reduce the heat to medium and simmer until the fat and kundol begin breaking down.
You may need to lightly mash the fat and kundol with a fork or mixing spoon as it simmers.
Note that kundol is also referred to as "winter melon."
The mashed filling should be chunky but somewhat watery at this point. If there is not much liquid in the pan, add 1/2 cup (125 ml) water.
Step 16
Stir in the flour. Sprinkle the flour into the contents of the pan, stirring continuously. Continue cooking for 5 minutes, or until the filling is thick throughout.
Note that no visible traces of flour should remain when done.

Step 17
Cool slightly. Remove the pan from the heat and set it aside for 5 to 10 minutes, allowing the filling to cool slightly before you assemble the hopia baboy.

Method3
Assembling the Hopia Baboy

Step 18
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare two or three baking sheets by lining them with nonstick aluminum foil.

Step 19
Stretch the dough. Remove the dough from the refrigerator. Place it on the counter and gently roll it underneath the palms of your hands until it stretches out to a length of 12 inches (30.5 cm).
The diameter should be an even 3/4 inch (1.9 cm) throughout.
Note that you should work with one cylinder of dough at a time. After rolling, dividing, and filling the dough of one cylinder, move onto the next. Repeat until you make it through all four cylinders of dough.

Step 20
Cut the dough into even pieces. Cut the cylinder of dough in half, then cut each half into three even pieces.
Each of your four original cylinders should give you six pieces of dough, producing a total of 24 pieces.
If you want smaller pastries, you can cut each cylinder in half and each half into four even pieces. Each original cylinder should produce eight pieces, giving you a total of 32 pieces altogether.

Step 21
Roll each piece into a rectangle. Use a rolling pin to flatten each piece of dough into a small, thin.
Step 22
Fill each. Place 1 heaping Tbsp (15 to 18 ml) of prepared filling in the center of each . Gather the edges of dough over the filling, covering it completely.
You should gently pinch the edges together at the center to prevent the pastry from accidentally opening up.

Step 23
Flatten each piece. Arrange each of the pieces on your prepared baking sheet, placing them seam-side down.
Use your fingers to gently pat the pieces into circles, then lightly press down on them to flatten the pieces slightly.

Step 24
Brush with the egg wash. Use a pastry brush to lightly coat the tops of each piece with the beaten egg.

Step 25
Bake for 20 minutes. Place the hopia baboy in the preheated oven and bake until the bottoms are brown and the tops are golden brown.
Watch them carefully as they bake. Keeping them in the oven a few minutes too long can cause them to burn quickly.

Step 26
Serve. Remove the finished hopia baboy from the oven. Let the pieces cool until they can be safely handled with your hands, then enjoy