PINEAPPLE PIE / BUKO PIE

Quantity Unit Particulars

Crust
2 c All-purpose flour
100 g butter/margarine
1 T White sugar
1/2 t salt
6 T Ice cold water
1 t Baking powder

Pineapple filling
1 c Crushed pineapple
1/3 c White sugar
½ t Pineapple flavor
2 Pcs. egg
150 g White bread
1/3 c Pineapple juice
1/4 t salt

Buko Filling
½ c water
¾ c. sugar
½ c. All-purpose flour
1c. plus ½ T. Powdered milk
1 Pc. egg
½ t. vanilla
1/8 t. salt
½ Kg. Young buko
Preheat oven at 170 deg. C. bake for 45 mins- 1hr

FRUIT TART

Quantity Unit Particulars

Crust
3 c. All-purpose flour
1/2 c. Lard/margarine
1/4 c. Butter
1&1/2 t. salt
1/4 c. water
Cooking Time: Preheat oven 160 deg. C. pre bake tart shell for 5-8mins, Dough divided 21 g. for each tart shell,
bake for 170 deg. C for 20-25 mins. w/ filling
Vanilla Custard Filling
20 g. All-purpose flour
20 g. Cornstarch
50 g. sugar
3 Pcs. Egg yolk
300 ml. milk
2 t. vanilla

Topping/ granish
Choice of mixed fruits (kiwi, mango, grapes, fruit cocktail)
Whipped cream (optional)

Glaze
50 g. sugar
50 ml. water
15 ml. Glucose syrup

CREAM PUFF and ECLAIRS

Quantity Unit Particulars

Choux Pastry
1 c. All-purpose flour
1/2 t. Salt
1 t. Sugar
1 c. Water
1 stick Butter
4 Pcs. Egg
Cooking time: 375 deg. F. for 25- 30 mins.
 Pastry Cream
1 1/4 c. Fresh milk/whole milk
1 t. Vanilla
3 pc Egg yolk
1/4 c. Granulated white sugar
2 T. All purpose flour
2 T. cornstarch

For a lighter Pastry Cream, add:

1/2 c. Whipped cream
For Chocolate Pastry cream, add:
60 g. Bitter sweet chocolate, grated
For Coffee Pastry Cream, add:
1 T. Instant Coffee powder

DONUT

Quantity Unit Particulars

1/2 kg All- purpose flour
10 g Yeast
2 Pcs. Egg
1/2 t. Salt
½ c. Sugar
1 can Small evaporated milk
1/4 c. Water
1 t. Vanilla
50 g. Margarine
1 kg Oil for frying

Bavarian Cream Filling

15 (5) g. (t.) Gelatin plus bit of cold water and heat til melted
5 Pc. Egg yolk
40 g. sugar
150 ml Fresh milk
150 ml All-purpose cream
40 g. sugar
pinch salt
1 t. vanilla
500 ml Heavy cream (30 %fat)

EGG PIE

Quantity Unit Particulars

Crust
1 c. All-purpose flour
65 g. butter
2 T White sugar
1/2 t salt
3 T Ice cold water
1 Pc. Egg yolk
1/2 t. Vanilla
Cooking time: 15 mins @ 180 deg. C. , then lower the temp. to 160, cook for 60-65 mins

Egg custard filling

1 (375) Can (ml) Evaporated Milk
1/4 c. water
1 c White sugar
1 t. Vanilla
3 Pcs. egg
1 Pc. Egg yolk
1 1/2 T. Corn Starch
1 Pc. Egg white, beat to stiff peaks

Prepared By:
Jarah Belle B. Macasinag
TVET Trainer BPP