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    Sweet Temptations: Cakes, Pastries and other Bakes, Editha's Way
    Sweet Temptations: Cakes, Pastries and other Bakes, Editha's Way
    Sweet Temptations: Cakes, Pastries and other Bakes, Editha's Way
    Ebook168 pages1 hour

    Sweet Temptations: Cakes, Pastries and other Bakes, Editha's Way

    By Editha Singian

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    About this ebook

    “Edith’s recipes in this cookbook are so exact and reliable. Hobby cooks and professional chefs can be sure of its correctness. She follows the traditional discipline of weighing ingredients several times, keeping tabs of the procedures and putting things in order. . . . The recipes are ‘pre-Google,’ composed with great care and numerous testings, and based on her kitchen discipline.” 

    — Nancy Reyes-Lumen, co-editor of award-winning The Adobo Book

    LanguageEnglish
    PublisherAnvil Publishing, Inc.
    Release dateOct 10, 2017
    ISBN9789712730528
    Sweet Temptations: Cakes, Pastries and other Bakes, Editha's Way

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      Book preview

      Sweet Temptations - Editha Singian

      Sweet Temptations

      Cakes, Pastries and Other Bakes

      Editha C. Singian

      Sweet Temptations: Cakes, Pastries and Other Bakes, Editha’s Way

      by Editha C. Singian

      Copyright © 2014

      Editha C. Singian and Anvil Publishing, Inc.

      All rights reserved. No part of this book may be reproduced in any form

      or by any means without the written permission of the copyright owners.

      Published and exclusively distributed by

      ANVIL PUBLISHING, INC.

      7th Floor Quad Alpha Centrum Building

      125 Pioneer Street, Mandaluyong City

      1550 Philippines

      Trunk Lines: (+632) 477-4752, 477-4755 to 57

      Sales and Marketing: marketing@anvilpublishing.com

      Fax No.: (+632) 747-1622

      www.anvilpublishing.com

      Cover design by Martin Malabanan

      Cover photos by Bluewater Resorts

      Illustations by Ibarra Crisostomo

      ISBN 9789712730528 (e-book)

      Version 1.0.1

      Contents

      Dedication and Acknowledgments

      Introduction and Basic Baking Techniques

      The Chemistry of Basic Baking Ingredients

      Down-home Desserts

      Foam Cakes … Heavenly Desserts!

      Meringue

      Cobbling Up Some Cobbler

      Pie Chart

      Recipe Index

      Dedication and Acknowledgments

      I am often asked how I became interested in the art of cooking. I recall the time when I was sent to Manila for high school studies and lived with my married sister Ate Osy. That was the beginning of a very challenging experience. I was no longer the baby of the family. My sister had two toddlers then, and I was expected to think, act, and behave like an adult. How? I couldn’t even cook rice! I was familiar with the home-cooked dishes but I didn’t have a clue on how to prepare them. So help me, dear God! My eyes were set on becoming a doctor of medicine unlike my sister who was a home economist. Doctors don’t cook, was my usual parting words. Until one beautiful day when I was in fourth year high school, I met Eduardo. My world changed. He didn’t want me to be a doctor. Instead, he convinced me to be a housewife … his wife. When I found out that Eduardo’s mom was an excellent cook, I decided to learn how to cook. To impress my prince charming, I attempted to bake an Angel Food Cake for him, and proudly served him my piz de resist. He took one bite and exclaimed, Ano ito … adobe cake?! From then on, I vowed to be the best and remained the best for him! Through the tummy and up to the heart—that is the tried and foolproof way to keep a man!

      I dedicate Sweet Temptations to my beloved, Eduardo Garcia Singian, a decent, kind, honest, and generous man. He lives life with so much joy. The combination of his character and my cooking made our home a haven for our children, families, and friends.

      Many years later, I realized that the zenith of parenting is to see one’s children grow up, get married and start their own family. That’s when the fun and fulfillment of grandloving begins. It is another profession that I take seriously. It entails great love in ways that build bridges to the younger generation. I always wake up very excited on Sunday mornings to prepare a feast for my family. Oh, what a joy to see the twinkle in the eyes of my grandchildren when I unwrap the dessert, and when they come back for s’mores. Sweet Temptations is the legacy I bestow to my adorable grandchildren.

      Jarrett Ethan

      Julia Kirsten

      Santino Miguel

      Angelo Ignacio

      Janina Mikaela

      All of you inspire me in many ways!

      Introduction and Basic Baking Techniques

      Many believe that in the early seventeenth century, the Spanish missionaries introduced baking to the country. Baking was done in an oven made of bricks and tiles, with wood or charcoal as the source of heat. Wheat was often used by the missionaries and introduced into the diet of Filipinos. Most Filipino desserts have a Spanish influence, and Filipinos still use the word postre to refer to desserts. The Spaniards developed the Philippine sugar industry in Central Luzon and the Visayas. Rich desserts on the Filipino table such as leche flan, brazo de la reina, tocino del cielo, canonigo, meringue, yema, and others became subtle symbols of affluence. Filipinos adapted Spanish recipes by substituting local ingredients such as coconut milk for cream or milk, and cashew or pili nuts for almonds. Spanish words were used for native fares like turron na saging.

      Baking is a cooking process carried out with dry heat, usually in a confined space, such as an oven. Hot air is the working medium that envelops the food in radiant dry heat, with a little moisture from the food that circulates as vapor in the oven. The rapidly circulating air of a convection oven gives the most even results.

      Baking may be divided into two main groups. The first group includes the less sensitive baked apples, cobblers, meats, and chicken pies. Even though recipes provide baking time and temperature, there are considerable leeways. The second group, which includes cakes (made with fat or no fat), pies, muffins, cookies, breads, cream puffs, and soufflés, require pampering and the preparation is an exact science. There are chemical reactions involved that call for accuracy in measurements, adherence to proper procedures, and the proper application of mixing and baking techniques. The oven temperature, the type and size of pan, and the baking and cooling time must be carefully observed.

      A reliable recipe is the starting point. Always read through the recipe from beginning to end to ensure that you understand it well. Assemble all the ingredients (mise-en-place) and the necessary equipment you will need to make the process flow smoothly. Next comes the accurate measurement of ingredients, and these should be the same products called for in the recipe. Do not substitute unless you know how. For example, to substitute all-purpose flour for cake flour: 1 cup less 2 tablespoons all-purpose flour = 1 cup cake flour. Directions for mixing should be followed to the letter. Sifting dry ingredients help produce a fine-textured cake. If the recipe calls for sifted flour, sift the flour before measuring to add air. After measuring the flour, add the other dry ingredients and sift all of them together. Sifting cocoa powder is primarily done to remove the lumps, rather than to add air. Ingredients such as chocolate chips, nuts, and dried fruits should always be added last. Stir in by hand or use a mixer at low speed.

      Remove the butter, dairy products, and eggs from the refrigerator at least an hour before starting unless otherwise indicated. The butter will be easier to cream and the eggs will beat up better. When adding wet and dry ingredients, do so alternately (start with dry ingredients and end with dry ingredients). Put a small amount at a time, and beat after each addition until batter is smooth. Do not overbeat or the cake will be tough. Use a rubber spatula to scrape down the batter, making sure the ingredients are well blended.

      When beating egg whites, there should be no trace of egg yolk. Beat the egg white until relatively stiff, but not dry. Overbeating the egg whites can produce a dry cake. Add the egg whites into the center of the batter and fold them gently using a light up-and-over motion. Do not stir or beat. You will lose the air in the whites, causing the cake to be heavy or flat.

      Measuring liquids and small amounts of dry ingredients (a tablespoon or two) is acceptable, but weighing the ingredients ensures precision. There are basically three

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