I was curious about the Goldilocks bake bookand was not able to buy it but luckily found some recipes online.
Today I’m going to share with you some of the recipes from their bake book which I alreadytried.
If you’re going to ask if they tastes like from the Goldilocks’, why not give them a try. (hihi) 😉
Here are the recipes. 😀
Egg pie
Dough:
1 1/2 cup All Purpose Flour
1 tsp Baking Powder
1/4 cup Margarine, softened
2 tbsp Shortening
1/4 cup Water
Filling:
1 cup Evaporated Milk
1 cup Sugar
4 Large Eggs
1/2 tsp Vanilla Extract
1 tsp Cornstarch
Procedure:
1. Combine all-purpose flour and baking powder in a bowl. Sift 3 times then set aside
2. Combine the margarine and shortening in the mixing bowl of the mixer with paddle attachment. Mix at medium speed for 1 minute to blend. Scrape the bottom and sides of bowl.
3. Switch mixer to low-speed then add the sifted dry ingredients and mix for 1 minute. Scrape the sides and bottom of the bowl.
4. With the mixer running on low-speed, gradually add the water and continue mixing until it forms a smooth dough.
5. Gather pastry into a bowl and cover with plastic cling wrap. Store in chiller for at least 15 minutes.
6. Dust tabletop with flour and manually sheet the rested dough with a rolling-pin to form a 9″ round sheet.
7. Fold the dough into quarters then place in an aluminum pie plate with the pointed portion at the center. Unfold and gently ease into a plate, being careful not to stretch dough. Set aside.
8. Pre-heat oven to 325 deg F
9. Combine evaporated milk, refined sugar, whole eggs, vanilla extract and cornstarch in a mixing bowl with wire whip attachment.
10. Mix for 18-20 minutes at medium speed to blend all the ingredients.
11. Strain the filling onto the prepared dough, scoop out froth and place on top of the filling.
12. Bake the pie in the center of the oven for 45-50 minutes, or until the top is firm to the touch.
13. When baked, pull out from oven and allow the pie to cool for 15-20 minutes. Chill before serving.
Brownies
Ingredients:
Batter:
1 1/4 cups All purpose flour
1/2 cups Cocoa Powder unsweetened
1 tsp Salt
1/2 tsp Baking Soda
1 1/2 cups Sugar
3 large Eggs
1 tsp Vanilla
2 1/2 tbsp Water
6 tbsp Glucose
6 tbsp Salted Butter, melted
1/4 cup Corn Oil
Pan Brush: 1 Tbsp Corn Oil
Topping: Cashew Nuts
Brownie Glaze: 2 tbsp Light Corn Syrup
Procedure:
Pre-heat oven to 350 F.
1. Lightly brush 2 pieces 8″ x 8″ baking pan with corn oil then line bottom with paper liner. Set aside.
2. In a bowl, combine the all purpose flour, unsweetened cocoa powder, salt, baking soda, and sugar. Sift 3 times then set aside.
3. In mixing bowl with paddle or flat beater attachment, combine eggs, vanilla flavor and water, then beat at low-speed for 1 minute until incorporated.
4. Add flour mixture then mix at low-speed for 1 minute. Scrape the bottom and sides of the bowl.
5. Add glucose and mix at medium speed for 2 minutes.
6. Switch to low-speed and add melted butter and corn oil. Mix until incorporated.
7. Distribute the batter onto the prepared pans then sprinkle the cashew nuts on top of the mixture.
8. Bake for 22-25 minutes or until an inserted cake tester comes out clean.
9. Remove brownies immediately from pan then brush each with light corn syrup. Place on a wire rack and cool completely before slicing and serving.
Classic Puto
Ingredients:
1 3/4 cups Cake Flour
1 cup Sugar
2 Tbsp Baking Powder
1/4 tsp Salt
1 1/2 cups Water
Egg whites of 2 large eggs
1/4 cup Fresh Milk
Procedure:
1. Half fill bottom layer of aluminum steamer with water and set over high fire. Keep covered.
2. Lightly brush 12 pieces putt molder with vegetable oil.
3. In a bowl, combine cake flour, sugar, baking powder and salt then sift 3 times. Set aside.
4. In a mixing bowl with wire whisk attachment, pour water, egg whites and fresh milk. Mix at low-speed until incorporated. (approximately 5 minutes)
5. Add the sifted dry ingredients and blend until mixture is smooth
6. Strain the batter into another bowl to ensure that there are no lumps.
7. Fill 3/4 of the prepared putt molders with batter.
8. Once water is rolling boiling, remove the cover and arranged the puto molders in the steamer. Place cheesecloth over the steamer before putting back the lid.
9. Steam puto for approximately 17-18 minutes.
10. Once puto is cooked, remove from the steamer and allow them to cool for at least 30 seconds before removing from molders.
Polvoron
Ingredients:
1 2/3 c All Purpose flour,sifted
2/3 c Full Cream milk
1/2 c Refined Sugar
1/2 c Salted Butter
3/4 c Margarine
1 tsp Vanilla flavor
Procedure:
1. Toast the flour in the frying pan over medium heat, stirring continuously with wooden spoon until lightly brown in color (Approximately 10 to 15 minutes)
2. Transfer the toasted flour to a mixing bowl with flat beater attachment. Add the rest of the dry ingredients and mix for 1 minute at low-speed to incorporate ingredients. Set aside.
3. Melt the butter and the margarine in a saucepan over a medium heat.
4. Add the melted fat unto the dry ingredients then mix at low-speed for approximately 3 minutes or until incorporated.
5. Switch over to a medium speed then add vanilla flavor. Mix for 30 seconds.
6. Transfer the polvoroninto a clean and flat surface.
7. Form desired polvoron shapes by packing the mixture unto the polvoron molder.
8. Cool for at least 30 minutes or until firm then wrap polvoron with the desired wrapper.
My note:
- I did not follow the amount of fat in the recipe. On my first attempt, used 1/4 c butter and 1/3 c margarine. And by the 2nd and 3rd time, I just estimate by checking the texture of it. When you pinch a little and doesn’t falldown then it’s good. Just add the liquid/fat in small doses. 🙂
- I usedBirch tree full cream milk.
Mocha Cake
Ingredients:
For the cake:
•1 cup cake flour
•1½ tsp baking powder
•½ tsp baking soda
•¼ tsp salt
•1 tsp coffee powder
•1 tsp unsweetened cocoa powder
•½ cup + 2 Tbsp sugar
•5 large eggs, yolk and white separated
•¼ cup evaporated milk
•2 Tbsp olive oil
For the Mocha Buttercream:
•3 cups powdered (confectioners) sugar
•2 cups unsalted butter, softened
•2 tsp coffee powder
•2 tsp unsweetened cocoa powder
•4 Tbsp heavy whipping cream
•2 tsp vanilla extract
Procedure:
For the cake:
1. Preheat oven to 350F. Line two 9″ round pans with parchment paper. Sift all dry ingredients and set aside. In a bowl, whisk together egg yolks and 1/2 cup sugar over medium speed, until creamy and light yellow in color. In a small bowl, dissolve coffee and cocoa powder in evaporated milk until free from lumps. Pour into the yolk sugar mixture, along with olive oil, and beat until well combined. Add dried ingredients into it and beat over low-speed until well incorporated.
2. In another bowl, whisk egg whites and 2 Tbsp sugar over medium speed until soft peaks form, and then fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.
3. Divide the batter between two cake pans. Bake in preheated oven for 20 to 25 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and allow to cool down for 10 minutes, then carefully turn over on the wire rack. Peel parchment paper and Cool completely before frosting.
For the frosting:
1. Heat up the whipping cream in the microwave for about 30 sec. Dissolve coffee and cocoa powder in it. Add vanilla extract. Stir until well combined. Set aside.
2. Using a mixer on medium speed, cream the butter in a bowl. Adjust the speed to low and add the confectioners sugar. Beat until incorporated. Increase mixer speed to medium and add cream mixture and beat for 3 more minutes.
To assemble:
Put the first cake on a platter or cake stand. Spoon about 3/4 cup of frosting on top of the cake and spread evenly using a metal spatula. Shave some chocolate truffles on top. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Decorate as desired.
HAPPY BAKING!!! ❤ 😀
