Dinner rolls are always a lovely way to round off a meal. The best thing about these homemade rolls is the fact that you can easily bake them in the convenience of your our home. They’re light, fluffy and just plain good. The recipe is simple and easy.
- 3 cups All-Purpose flour
- 1 tbsp yeast
- 1/2 cup warm water
- 1/2 cup whole milk
- 1 egg
- 2 tbsp vegetable oil
- 2 tbsp sugar
- 4 tbsp melted butter (reserve 1 tbsp for wash on top)
- 1 tsp salt
- In a small bowl, combine the water, 1 tbsp sugar and yeast. Check after 5 minutes and make sure that the mixture has bubbles.
- Combine the remaining ingredients in a large bowl. ( milk, egg, remaining sugar and salt) Make sure to mix everything together.
- Add the yeast mixture to the large bowl.
- Gradually add the flour to the mixture while beating in a low speed.
- Drizzle melted butter in and beat at medium to high speed for 3minutes.
- Knead until the dough comes together into a sticky ball.
- Set the dough for 90 minutes in a draft- free place while inside a lightly oiled bowl with cover. Wait until the dough doubled the size.
- Gently transfer the dough into a lightly floured counter-top or surface. Divide into 20 equal pieces.
- Roll the dough into balls, but slightly flatten one side and place it in a baking dish of your choice. Make sure that it has been lined with a non-stick parchment paper.
- Preheat the oven to 190ºC
- Set the baking dish aside for an hour.
- Brush the remaining melted butter on top of the rolls.
- Place the dish in the oven for 18 minutes until golden.
- Let it cool down on a wire rack.
Until next time,
Goldilocks Bakeshop is a bakeshop chain based in the Philippines, which produces and distributes Philippine cakes and pastries. The name of the bakeshop was after a storybook character from Goldilocks and the Three Bears. It was used so that it will be easier for mothers and children to remember the store. (A perfect pitch for advertising)
In 2011, Goldilocks launched their first recipe book to commemorate their 45 years of existence. Luckily, I have a cousin that is into baking so she bought a copy of the book and got to try all the recipes at the comfort of our home. Today, I am going to share to you the steps by step in making their famous Classic Brownies.
- 1 tbsp. Corn oil — for the Pan
- 1 1/4 cup All-Purpose Flour
- 1/2 cup Cocoa Powder (unsweetened)
- 1 tsp salt
- 1/2 tsp Baking Soda
- 1 1/2 cup Sugar
- 3 large eggs
- 1 tsp Vanilla Flavor
- 2 1/2 tbsp Water
- 6 tbsp Glucose
- 6 tbsp Salted Butter (melted)
- 1/4 cup Corn Oil — for the Batter
- Coarsely chopped Cashew Nuts (as desired)
- 2 tbsp Light Corn Syrup
- Preheat oven to 350 F. Lightly brush 2 pieces 8×8 ” baking pan with corn oil then line to bottom with paper liner. Set aside.
- In a bowl, combine the flour, cocoa, salt, baking soda and sugar. Sift three times.
- In a mixing bowl, combine eggs, vanilla and water and beat at low speed for 1 minute.
- Add the flour mixture then mix at low speed for 1 minute. Add glucose and mix at medium speed for 2 minutes.
- Switch to low speed and add the butter and oil. Mix until fully incorporated.
- Pour in the prepared pans and sprinkle with nuts. Bake for 22-25 minutes or until inserted cake tester comes out clean.
- Remove brownies immediately from pan then brush with the corn syrup. Place on a wire rack and cool completely before slicing and serving.
Until next time,
Chocolate Crinkle is a kind of cookie that is both fudgy and powdery. Originated from somewhere in Europe, this kind of sweet dessert is popular during Christmas season. In the Philippines, it is known as one of the popular “merienda” kids devour. You can easily buy them at any local bakery for an affordable price.
- 1¼ cups all-purpose flour, spooned and leveled
- ¾ cup unsweetened cocoa powder (preferably Dutch process)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup light brown sugar
- 2 large eggs
- ¼ cup confectioners’ sugar
- Heat oven to 350° F.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Using an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
- Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
- Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
- Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Kare – kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, Kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.
- pork cuts or ox tail
- string beans
- pechay or bok choy
- Kare- Kare mix
- peanut butter
- salt and pepper
- shrimp paste
- annatto seeds
- Combine water and annatto seeds in a bowl and set aside for 30 minutes.
- Once the water turns red, strain the seeds over another bowl then mix with cornstarch. Set aside the mixture then discard the seeds.
- Add water and pork cuts in a large pot over high heat. Bring to a boil.
- Once the oxtail is tender, add the peanut butter and mix thoroughly.
- Dilute the kare-kare mix in a separate bowl with water then pour into the pot.
- Add the annatto water then stir gently until all the mixture combined.
- Add the eggplants and string beans and let it simmer for 5 minutes.
- Top the everything off with pechay or bok choy and let it simmer for another 3-5 minutes.
- Serve with hot rice and shrimp paste on the side.
I love crabs as much as I love oil-based pasta. Putting them together is a dish masterpiece. The clean flavor of this pasta is best when paired with a crusty garlic bread.
- linguine pasta
- crab meat
- handful of basil
- 1 lemon juice and zest
- red chili
- salt and pepper
- olive oil
- Cook pasta in a large pot of salted water. Drain the pasta but reserve 1 cup of boiled water for later.
- Put 1 tbsp of olive oil in a skillet over medium heat.
- Add the minced onions, garlic and red chili. Stir until soft and fragrant.
- Add the lemon juice and 3 tbsp of the reserved pasta water to the onion mixture.
- Add pepper and wait until the water is almost evaporated.
- Add the pasta into the skillet then pour the remaining pasta water.
- Add the crab meat then increase the heat to medium-high.
- Cook the dish by tossing the ingredients all together.
- Add the lemon zest and basil. Cook for another minute.