Pan De Sal
1 1/2 cups lukewarm water
1 tablespoon compressed yeast 12g
1 1/2 teaspoon sugar 7g
1 1/2 cups cassava flour 115g
3 3/4 cups wheat flour 425g
Dissolve yeast in lukewarm water. Add sugar, salt, and lastly, the sifted flours. Work and best the dough until it is thoroughly smooth and fine. Set aside in a bowl. Let rise for 1 1/2 hours. Punch and let rise again for 30 minutes. Roll to a cylindrical form about 2 feet long. Let rise for about 10 minutes. Then cut to 15 equal pieces. Dust with bread crumbs and let rise in a greased baking sheet till double their size. Bake in moderately hot palayok-oven for 15 to 20 minutes.
Sort and use one part of mature to one part of ripe guavas. This is purposely done to acquire the maximum pection from the green mature guavas and the distinct flavor form the ripe ones.
To one kilo of guavas, add 2 kilos water and boil to softness from 30 to 35 guavas make a kilo. While boiling, mash with the aid of a wooden, aluminum or porcelain spoon (iron utensils should be avoided).
Strain through a piece of cheese cloth and measure the juice. To every quart almost a kilo of guava extract, add 1 pint of sugar refined, washed or brown may be used, but the brown imparts a dark color.
Add 4 tablespoons of calamansi juice. Bring to a boil and strain to remove impurities. Boil again until the jellying point is reached 108 degrees centigrade or 226.4 degrees fahrenheight.
In the absense of a thermometer, the following test may be used:
Place one drop of boiling jelly in a saucer containing a small amount of water. If it solidifies immediately, the end point is reached.
Transfer the jelly white hot in clear, dry jelly glasses. Cool and cover with a thin layer of melted paraffin. Cover, label and store it in a cool, dry place.
About 3 glasses of 10 oz, capacity may be made from the above recipe.
Pork and Beans
5 kilos cooked beans
1 kilo cured pork
35 cups catsup
600 grams sugar
200 grams salt
1 tablespoon pepper
Mix ingredients and heat.
Can and sterilize.
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