BATOAMPO, ERROL BAYLOCIS, RUZZEL CABINBIN, ANTONIO VY PATANAO, ARABELLA BSHMS01AIngredients: 11/4 CUP FLOUR 11/4T8P BPOWDER CU 8UGAR V2 CU MILK V2 OIL 2EGG V2TSP SALT 278P VANILLA Procedures: Step 1: Preheat the oven to 350°F and line a cake/muffin pan with cupcake liners. 2 Ina medium bowl, whisk together 1.1/4 flour 14/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside Step 2: In the bowl of an electric mixer, beat butt and sugar on medium-high speed 5 minutes until thick and fluffy, scrag down the bowl as needed. Step 3: Add eggs one at a time, beating well with addition then scrape down the bowl. Add 2 tsp vanila and beat to combine Step 4: Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermik, mixing to incorporate with each addition Reduce mixer speed to medium and add the flour mixture in thirds alternating. with the buttermilk, mixing to incorporate with each addition, Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a.12-count lined muffin or cupcake pan, filling 2/3 full Step 5: Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean, Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frostingLEARNING EXPERIENCE? We rarely run into issues when preparing vanilla cupcakes since we just mix the ingredients thoroughly and check the consistency. However, we just have a minor issue with frosting since we are unable to produce the proper texture of buttercream. However, we come up witha different solution to make this recipe a little more creative.INGREDIENTS: 4 2 EGGS together in a bowl until smooth; 1/4 CUP EVAPORATED MILK stir in flour. Press dough into the V4 CUP CONDENSE MILL prepared baking pan; pierce with a fork in several places to 2 CUPS FLOUR rust from puffing up - 6 TBSP BUTTER ther ICE COLD WATER _ Step 3: Bake in the preheated oven until light golden brown, 10 to 15 minutes. Remove from the ven and let cool, 15to 30 rine. Leave theoven on. ep 4: Make the filling: Whisk white sugar and eggs together in a bowl. Whisk in flour, condense milk and salt until thoroughly combined; pour into cooled crust. Step 5: Bake until filling is set, 20 to 25 minutes. Let cool completely, then dust with confectioners’ sugar and cut into 16 squares. Serve immediately, or rtngerate an serve chilled=LEARNING EXPERIENGE® We learned that't!s important to have an exact temperature while mixing the custard, to balance the butter and salt, and that the only issteweruninto is that we must continually check on our tarts in the oven since the oven is unpredictable. But then we Neale Lo hale L Oe eV Ma Ue M Onl a oTollelo Rela M lela avell as a team.Date of Pertormance: September 202.2023 Course Description: Pastry Art anc Batery Management Course Cove: HOSP 1016 Section: BSHM301-A Group No. L Group Menbers CABNBN. ANTONO VO. BATO-AWPO. ERROL BANLOSS. RUSSEL VAR PATANAO, ARABELLA Menus: VANRLA CUBCAKE W/CUSTARD FLUNG & SWISS MERINGUE BUTTERCREAM ingredients [vat | Wait Price [e500 9000 [2000 [Wegetabie oi [ese Tes [18766 TBumer/ margarine T3006 wx 90.80 Twenties [3800 [evpcate liner (Sepes) Costing Form I Total [Pip 65.00. Prp. 90.00 Pre. 30.00 $250 [Phe 63350 Contribution per student: Php._139/pax Approved by. KAREN MAE ALAGOS. LET MICHAEL M. FLORES. MBA in Tal Coordinator ENGR, LERA 8. GUERRERO, Ph. O THEADELL ANNE B. RODA, MBA Academic Head School Adainistrator