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Mango Chiffon Cake Recipe

Mango Chiffon Cake Recipe

Year-long summer vibes?  Mango chiffon cake is a tropical dessert (or snack) that is a combination of spongy chiffon cake with the sweet and tropical flavor of mango. Best served with tea for that ultimate experience. Here is the recipe for you to try it with About Flavors Mango flavoring. A true celebration of mango fruity goodness—  true treat for mango lovers and dessert fans alike.

Mango Chiffon Cake Recipe

Alvin Amor-Smit
Mango chiffon cake is a tropical dessert (or snack) that is a combination of spongy chiffon cake with the sweet and tropical flavor of mango.

Equipment

  • 8"-diameter 3"-inch high pan
  • oven
  • parchment/baking paper
  • large bowls
  • electric mixer
  • sauce pan

Ingredients
  

Part 1

  • 1 cup sifted cake floor plus teaspoon more
  • tspn baking powder
  • ½ tspn salt
  • 6 tbspn white sugar for egg yolks

Part 2

  • ¼ cup corn/canola oil
  • 4 pcs egg yolks at room temperature
  • tspn Mangoness Flavoring w/food color

Part 3

  • 4 pcs egg whites at room temperature
  • ¼ tspn cream of tar

Part 4

  • 6 tbsp white sugar for egg whites

Swiss Meringue Buttercream

  • 3 pcs egg whites
  • ¾ cup white sugar
  • 1 pinch salt
  • 1 cup unsalted butter at room temperature cut into small pieces
  • 1 tspn Mangoness Flavoring with food color

Instructions
 

The Sponge

  • Preheat oven at 160° C
  • In a large bowl, combine Part 1 well. Add in Part B. Beat with an electric mixer or by hand un wisk until smooth and well blended.
  • In a separate bowl, beat with an electric mixer Part 3 on high speed until frothy. Gradually add in the sugar Part 4 and beat until stiff peaks are formed.
  • Gradually and gently fold in egg whites into egg yolk mixture.
  • Pour batter into an ungreased 8” round, 3” high pan.
  • Bake for about 30 to 40 minutes or until top springs back when lightly touched. Invertpan into wire rack immediately and cool completely.
  • To release cake from pan, carefully run a thin knife around sides of pan and invert cakeonto a cake board.

Swiss Meringue Buttercream

  • In a large bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water on a saucepan to heat the mixture. Whisk constantly until the sugar has completely dissolved and the mixture is very warm but can be touched (about 70° C on an instant-read thermometer). After about 2 minutes, remove the bowl from the saucepan.
  • Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry). This process may last for about 6 minutes.
  • With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy for about 3-5 minutes more. Add Mangoness and beat until combined. Scrape down the sides of the bowl as needed.

Frosting

  • Cut cake in half horizontally. Fill and frost with buttercream and decorate as desired.

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    Ube Cheesecake Recipe

    Ube Cheesecake recipe

    Ube cheesecake, a fusion of Filipino and Western dessert scene, has been making waves globally nowadays. Ube (purple yam) is the perfect flavor for cheesecake with its luscious purple color and nutty-creamy ube taste. Try this recipe at home using Ubeness Flavoring for best results.

    Ube Cheese Cake Recipe

    Ube Cheesecake Recipe using Ubeness (Purple Yam Flavoring) topped with crunchy polvoron, a Filipino favorite delicacy.

    Equipment

    • oven
    • Medium mixing bowl
    • Large Mixing Bowl
    • 9-inch springform pan (circle) (Or cake mold pan)

    Ingredients
      

    • 15 pieces Graham Crackers crushed
    • 2 tbsp butter melter
    • 200 grams cream cheese
    • 210 grams crystal sugar
    • 175 ml milk
    • 3 pieces large eggs
    • 150 grams sour cream
    • 1 tbsp vanilla extract
    • 1 tbsp Ubeness Purple Yam flavoring know more via https://ubeness.com
    • 2 tbsp all-purpose flour

    Instructions
     

    • Preheat oven to 350° F (175° C).
    • Grease a 9-inch baking pan lightly.
    • In a medium bowl, mix graham cracker crumbs with melted butter.
      15 pieces Graham Crackers crushed, 2 tbsp butter melter
    • Transfer to the greased springform pan and press to the bottom until compacted.
    • In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time. Mix graduallly. Add the sour cream, vanilla, UBENESS and flour until smooth. Pour filling into prepared crust.
      200 grams cream cheese, 175 ml milk, 3 pieces large eggs, 150 grams sour cream, 1 tbsp vanilla extract, 1 tbsp Ubeness Purple Yam flavoring, 2 tbsp all-purpose flour, 210 grams crystal sugar
    • Bake in the preheated oven for 1 hour in water bath (au bain Marie ).
    • After an hour, turn the oven off, and let the cake cool in oven with the door closed for about 2 hours. This prevents cracking on the surface.
    • Chill in the refrigerator before serving.
    • Before serving, top with polvoron.

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      Ensaymada Recipe

      Ensaymada Recipe

      Ensaymada is a symbol of Filipino pastry that reflects the country’s Spanish influence in food during the 400-year occupation. These sweet and buttery treats are soft, fluffy, and usually topped with butter, sugar, and grated cheese. In recent years, the growth to vary the flavors has been very evident in the baking scene. Now you may find ensaymadas with toppings or flavors such as ube, caramel, oreo, red velvet, chocolate, and many others. These flavors can easily be ordered via Amor Kitchen by sending us a message. Special ensayamadas, however, may come as big as a size of a plate topped with sliced salted eggs. Try this recipe at home and flavor it the way you want it! Add flavors using ube or pandan from About Flavors.

      Ensaymada

      Alvin Amor-Smit
      The Filipino brioche, best eaten warm with melting butter on top.
      Course Dessert, Snack
      Cuisine asian, Filipino

      Equipment

      • electric mixer
      • oven

      Ingredients
        

      • 2 1/4 tspn active dry yeast
      • 1/4 cup warm water
      • 1 tbspn sugar for yeast mix
      • 5 tbspn sugar
      • 4 cups all-purpose flour sifted
      • 1/2 tspn salt
      • 170 g butter room temperature, plus more melted butter for brushing the rolls
      • 6 egg yolks
      • 1/2 cup evaporated milk
      • Vegetable oil for greasing the proofing bowl, baking sheet, and brioche molds
      • grated cheese
      • extra butter or margarine
      • sugar

      Instructions
       

      • Dissolve the yeast in warm water. To proof yeast, add one tablespoon sugar and let stand for 10 minutes. The mixture should foam up and double in volume. This means the yeast is active. If the yeast do not foam up and double in volume, discard and repeat the process.
        2 1/4 tspn active dry yeast, 1/4 cup warm water, 1 tbspn sugar for yeast mix
      • Sift flour and add salt. Add about 1/2 cup of flour to the yeast mixture and set it aside.
        4 cups all-purpose flour, 1/2 tspn salt
      • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat the mixture on medium-high speed until light and fluffy. Do this for about 5 minutes. Scrape down the sides and bottom of the bowl.
        170 g butter, 5 tbspn sugar
      • Turn the speed to medium-low, adding the egg yolks, one at a time and beating them well after each addition. Add the flour-salt mixture alternately with milk. Mix well. Finally, add the yeast mixture. Again, mix it well.
        6 egg yolks, 1/2 cup evaporated milk
      • Replace the paddle with a kneading hook and knead the dough until it is smooth and elastic. Alternatively, knead the dough by hand on a clean surface dusted with flour until it is smooth and elastic.
      • Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise until it doubles in size. Leave for about one to two hours. Meanwhile, brush 12 brioche molds lightly with oil.
        Vegetable oil for greasing the proofing bowl, baking sheet, and brioche molds
      • Once the dough has risen, punch it down and divide into twelve equal portions.
      • Roll out each piece into a thin sheet, brush with melted butter. Coil this into a spiral-shaped bun. Either put the coiled dough flat on greased baking sheets or in greased fluted brioche molds.
      • Set the dough aside to rise a second time, until it doubles in size. Leave for about an hour. When the dough is almost done, preheat the oven to 175°C.
      • Bake until the crust turns golden brown. This could take about 12-18 minutes depending on the oven. Brush the baked ensaymadas with melted butter/margarine and dust generously with sugar and top with grated cheese.
        grated cheese, extra butter or margarine, sugar

      Notes

      Storage: The rolls will not spoil for about two days at room temperature. Refrigerate to make them last for up to five days and simply reheat before
      eating if desired. Remember that bread is best eaten fresh.
      Keyword bak, bake, baker, bakery, baking, breads, brioche, ensaymada, ensaymada recipe, filipino recipe, ingredients, pinoy recipe, recipe

      TIP
      Dissolve yeast in warm water with a temperature anywhere between 100-110°F (38°C). Proof yeast, add one tablespoon sugar and let stand for 10 minutes. If the mixture doubles in volume then the yeast is active. It is very important to make sure that the yeast is active. Water that is too hot kills the yeast so make sure that the water temperature is around 100-110°F (38°C). Remember also to be patient. Let the bread rise and you will be rewarded. Trust me.

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        Pandesal

        Pandesal

        Filipino pandesal, often simply called “pandesal”, is a popular bread roll among Filipinos. It is enjoyed for breakfasts with fillings (palaman) or in partner with noodles like sauteed rice noodles (pancit bihon). Pandesal has a slightly sweet and milky soft interior, with a golden-brown crust that provides that wonderful contrast. The name “pandesal” is derived from the Spanish words “pan” (bread) and “sal” (salt), but as mentioned, Filipino’s best version is on the sweet side. Try this recipe from Amor Kitchen or order from us directly instead.

        Pandesal

        Alvin Amor-Smit
        Pandesal, a typical and staple Filipino bread, is from Spanish word origin meaning Bread (pan) with (de) sal ( salt).
        Course Appetizer, Breakfast, Side Dish, Snack
        Cuisine Filipino

        Equipment

        • oven
        • electric mixer

        Ingredients
          

        • 4 cups all-purpose flour
        • 1/2 cup all-purpose flour extra for sprinkle
        • 1/2 cup sugar
        • 1 pc egg beaten
        • 1 tspn salt
        • 1 pack rapid rise yeast (1 sachet is 2¼ tsp))
        • 1/2 cup water
        • 1 cup evaporated milk
        • 1/4 cup canola oil or 50 grams of melted butter
        • 1 tbspn cooking oil to grease the dough bowl
        • 1 cup breadcrumbs for coating

        Instructions
         

        • Place the flour and yeast in a large mixing bowl mix and make a well in the middle. Set aside. 
          4 cups all-purpose flour, 1 pack rapid rise yeast
        • In a separate bowl, mix water, oil, sugar, salt, and milk until the sugar dissolves.
          1/2 cup sugar, 1 tspn salt, 1/2 cup water, 1/4 cup canola oil or 50 grams of melted butter, 1 cup evaporated milk
        • Pour the mixture into the middle of the flour and mix twice then add the egg. Continue mixing until you get a soft, fluffy dough. This will be a gooey dough but it is how it should be. 
          1 pc egg
        • When the dough is ready, coat your hands with a bit of flour to avoid the mixture sticking to your hands. Make a big dough ball out of the mixture. Transfer the dough to a greased bowl. Let the dough sit in a warm place for an hour covered with a moist linen to let it rise for at least an hour.
          1/2 cup all-purpose flour extra, 1 tbspn cooking oil to grease the dough bowl
        • After an hour, transfer the dough ball to a gently floured surface. DO NOT KNEAD JUST YET. Form it into a rectangle for about 4 ” in width and 20 ” in length. Fold it as a log.
        • Cut the dough into 20 or more (depending on the size you want) pieces in a slanting form, shape them, and roll them in breadcrumbs.  Place the rolls on a baking pan with baking paper with 1-inch space between them.  Sprinkle the dough with more crumbs and let it rest in a warm place for another hour.
        • Preheat oven to 165°C. When ready, bake the Pandesal for 22 to 25 minutes or when it is lightly brown on top. 
        • Enjoy! You can store leftover pandesal into the freezer for up to a month
        Keyword bak, bake, baker, bakery, baking, breads, filipino recipe, ingredients, pinoy recipe, recipe

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