Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
1. INGREDIENTS
2 CUPS ALL-PURPOSE FLOUR
1 CUP POWDERED FULL CREAM MILK
1 CUP CONFECTIONER SUGAR
1 CUP BUTTER/MARGARINE
LEMON OR VANILLA FLAVORING [OPTIONAL]
2. PROCEDURE
1. TOAST FLOUR IN CARAJAY UNTIL LIGHT BROWN IN COLON
2. IN A BOWL, SIFT TOGETHER TOASTED FLOUR, POUDERED MILK,AND 2
3. ADD BUTTER/ MARGARINE ON THE FLOUR MIXTURE, AND MIX UNTIL
BUTTER OR MARGARINE IS WELL DISTRIBUTE.
4. MOLD MIXTURE USING POLVORON MOLDER
5. WRAP IN JAPANESE PAPER OR CELLOPHANE
PEANUT TURON
1. INGREDINTS
1/2 CUP TOASTED GROUND PEANUT
12 PCS .LUMPIA WRAPPER
½ SUGAR
OIL
2. PROCEDURE
1. PLACE ON LUMPIA WRAPPER
2. PUT THE PEANUT AND SUGAR
3. WRAP AND DEEP FRY
POLVORON
1. INGREDIENTS
2 CUPS ALL-PURPOSE FLOUR
1 CUP POWDERED FULL CREAM MILK
1 CUP CONFECTIONER SUGAR
1 CUP BUTTER/MARGARINE
LEMON OR VANILLA FLAVORING [OPTIONAL]
2. PROCEDURE
1. TOAST FLOUR IN CARAJAY UNTIL LIGHT BROWN IN COLON
2. IN A BOWL, SIFT TOGETHER TOASTED FLOUR, POUDERED MILK,AND 2
3. ADD BUTTER/ MARGARINE ON THE FLOUR MIXTURE, AND MIX UNTIL
BUTTER OR MARGARINE IS WELL DISTRIBUTE.
4. MOLD MIXTURE USING POLVORON MOLDER
5. WRAP IN JAPANESE PAPER OR CELLOPHANE
PEANUT TURON
1. INGREDINTS
1/2 CUP TOASTED GROUND PEANUT
12 PCS .LUMPIA WRAPPER
½ SUGAR
OIL
2. PROCEDURE
1. PLACE ON LUMPIA WRAPPER
2. PUT THE PEANUT AND SUGAR
3. WRAP AND DEEP FRY
POLVORON
1. INGREDIENTS
2 CUPS ALL-PURPOSE FLOUR
1 CUP POWDERED FULL CREAM MILK
1 CUP CONFECTIONER SUGAR
1 CUP BUTTER/MARGARINE
LEMON OR VANILLA FLAVORING [OPTIONAL]
2. PROCEDURE
1. TOAST FLOUR IN CARAJAY UNTIL LIGHT BROWN IN COLON
2. IN A BOWL, SIFT TOGETHER TOASTED FLOUR, POUDERED MILK,AND 2
3. ADD BUTTER/ MARGARINE ON THE FLOUR MIXTURE, AND MIX UNTIL
BUTTER OR MARGARINE IS WELL DISTRIBUTE.
4. MOLD MIXTURE USING POLVORON MOLDER
5. WRAP IN JAPANESE PAPER OR CELLOPHANE
PEANUT TURON
1. INGREDINTS
1/2 CUP TOASTED GROUND PEANUT
12 PCS .LUMPIA WRAPPER
½ SUGAR
OIL
2. PROCEDURE
1. PLACE ON LUMPIA WRAPPER
2. PUT THE PEANUT AND SUGAR
3. WRAP AND DEEP FRY
POLVORON
1. INGREDIENTS
2 CUPS ALL-PURPOSE FLOUR
1 CUP POWDERED FULL CREAM MILK
1 CUP CONFECTIONER SUGAR
1 CUP BUTTER/MARGARINE
LEMON OR VANILLA FLAVORING [OPTIONAL]
2. PROCEDURE
1. TOAST FLOUR IN CARAJAY UNTIL LIGHT BROWN IN COLON
2. IN A BOWL, SIFT TOGETHER TOASTED FLOUR, POUDERED MILK,AND 2
3. ADD BUTTER/ MARGARINE ON THE FLOUR MIXTURE, AND MIX UNTIL
BUTTER OR MARGARINE IS WELL DISTRIBUTE.
4. MOLD MIXTURE USING POLVORON MOLDER
5. WRAP IN JAPANESE PAPER OR CELLOPHANE
PEANUT TURON
1. INGREDINTS
1/2 CUP TOASTED GROUND PEANUT
12 PCS .LUMPIA WRAPPER
½ SUGAR
OIL
2. PROCEDURE
1. PLACE ON LUMPIA WRAPPER
2. PUT THE PEANUT AND SUGAR
3. WRAP AND DEEP FRY
POLVORON
1. INGREDIENTS
2 CUPS ALL-PURPOSE FLOUR
1 CUP POWDERED FULL CREAM MILK
1 CUP CONFECTIONER SUGAR
1 CUP BUTTER/MARGARINE
LEMON OR VANILLA FLAVORING [OPTIONAL]
2. PROCEDURE
1. TOAST FLOUR IN CARAJAY UNTIL LIGHT BROWN IN COLON
2. IN A BOWL, SIFT TOGETHER TOASTED FLOUR, POUDERED MILK,AND 2
3. ADD BUTTER/ MARGARINE ON THE FLOUR MIXTURE, AND MIX UNTIL
BUTTER OR MARGARINE IS WELL DISTRIBUTE.
4. MOLD MIXTURE USING POLVORON MOLDER
5. WRAP IN JAPANESE PAPER OR CELLOPHANE
PEANUT TURON
1. INGREDINTS
1/2 CUP TOASTED GROUND PEANUT
12 PCS .LUMPIA WRAPPER
½ SUGAR
OIL
2. PROCEDURE
1. PLACE ON LUMPIA WRAPPER
2. PUT THE PEANUT AND SUGAR
3. WRAP AND DEEP FRY
POLVORON
1. INGREDIENTS
2 CUPS ALL-PURPOSE FLOUR
1 CUP POWDERED FULL CREAM MILK
1 CUP CONFECTIONER SUGAR
1 CUP BUTTER/MARGARINE
LEMON OR VANILLA FLAVORING [OPTIONAL]
2. PROCEDURE
1. TOAST FLOUR IN CARAJAY UNTIL LIGHT BROWN IN COLON
2. IN A BOWL, SIFT TOGETHER TOASTED FLOUR, POUDERED MILK,AND 2
3. ADD BUTTER/ MARGARINE ON THE FLOUR MIXTURE, AND MIX UNTIL
BUTTER OR MARGARINE IS WELL DISTRIBUTE.
4. MOLD MIXTURE USING POLVORON MOLDER
5. WRAP IN JAPANESE PAPER OR CELLOPHANE
PEANUT TURON
1. INGREDINTS
1/2 CUP TOASTED GROUND PEANUT
12 PCS .LUMPIA WRAPPER
½ SUGAR
OIL
2. PROCEDURE
1. PLACE ON LUMPIA WRAPPER
2. PUT THE PEANUT AND SUGAR
3. WRAP AND DEEP FRY