Ferna.com.ph
December 1, 2013
FERNA OREO CHEESECAKE COOKIES
Ingredients:
EOI Sovereign Cake Margarine 113 grams ½ cup
Cream Cheese 141 grams ½ cup plus 2 Tbsp
Sugar 100 grams ½ cup
Ferna Vanilla Liquid 6 grams 1 tsp
All-Purpose Flour 120 grams 1 cup
Ferna Iodized Salt 1.33 grams ¼ tsp
White Chocolate Chips 41 grams ¼ cup
Oreo Cookies, crushed 108 grams 1 cup
Procedure:
1. Beat cake margarine, cream cheese and sugar in a mixing bowl until light and smooth. Add vanilla liquid. Add all-purpose flour and iodized salt. Mix well. Fold in white chocolate chips and half of Oreo cookies. Refrigerate cookie dough for 10 minutes for better handling. Scoop cookie dough and roll into remaining Oreo cookies then arrange onto lined cookie sheets. Flatten a bit.
2. Bake in a preheated oven at 325(F for 10 minutes. Cool down completely before removing from the cookie sheet.
Yield and Cost:
30 pieces @ Php 6.75 each
December 8, 2013
FERNA CHRISTMAS TOPPERS
Ingredients:
Ferna Confectioner’s Sugar 500 grams 3 ½ cups
Ferna Egg Albumen Powder 13 grams 2 Tbsp
Water 90 grams 1/3 cup
Ferna Cream of Tartar 3 grams ½ tsp
Ferna Liquid Food Color, assorted
Procedure:
1. In a mixing bowl, combine all ingredients together. Using a paddle attachment, mix for 10 minutes at medium speed or until mixture becomes smooth. Color as desired.
2. Pipe to desired shape or form. Allow to dry up completely before unmolding.
Yield and Cost:
606 grams @ Php 150.00
December 15, 2013
FERNA FRENCH MACARONS
Ingredients:
Macaron Shells:
Ferna Egg Albumen Powder 13 grams 2 Tbsp
Water (1) 90 grams ¼ cup plus 2 Tbsp
Ferna Cream of Tartar 1 gram ¼ tsp
Refined Sugar 265 grams 1 1/3 cups
Water (2) 60 grams ¼ cup
Egg Whites, fresh 100 grams 3 pcs, medium
Ferna Confectioner’s Sugar 320 grams 2 ¼ cups
Almond, ground 265 grams 2 ¾ cups
Ferna Powder Food Color, assorted
Buttercream:
Sugar 134 grams 2/3 cup
Water 80 grams 1/3 cup
Egg Yolks 75 grams 5 pcs, medium
EOI Sovereign Cake Margarine 225 grams 1 cup
Ferna Clear & Unflavored Gelatine 10 grams 1 sachet
Hot water 48 grams 10 tsps
Procedure:
1. To make the macaron shells: Sift together ground almonds and confectioner’s sugar. Place in a mixing bowl and add fresh egg whites. Mix well. Set aside.
2. Boil refined sugar and water (2) together to 120(C or 248(F. In another bowl, whisk egg albumen powder, water (1) and cream of tartar until medium peaks and then slowly pour the syrup while whisking constantly. Whisk until stiff peaks form and temperature lowers down to 40-45(C or 104-113(F. Fold into the ground almond mixture. Add desired food color. Mix well.
3. Pipe onto baking sheets lined with silicon mat. Tap a bit. Let it dry for at least an hour.
4. Bake in a convection oven at 130-135(C or 266-275(F for 15-20 minutes. Peel off macaron shells from silicon mat while still warm. Cool down completely.
5. To prepare buttercream: Dissolve gelatin in hot water. Set aside.
6. In a mixing bowl at high speed, whip egg yolks until thick and fluffy or until ribbon stage is reached.
7. Meanwhile, put sugar and water together in a pan over medium heat and bring to a boil up to 115(C or 240(F. This is also known as the soft ball stage. Then slowly pour onto whipped egg yolks while whisking continuously until temperature lowers down to 40-45(C or 104-113(F. Add dissolved gelatin. Add in cake margarine. Beat until mixture becomes smooth.
8. When macaron shells are cool, sandwich with butter cream. Store in an air tight container and place in the chiller. Best served the day after. Thaw out a bit before eating.
Yield and Cost:
approximately 37 macaron sandwiches @ Php 5.80 each
December 22, 2013
FERNA ZUCCHINI-SPICE CHRISTMAS TORTE
Ingredients:
Cake:
All-Purpose Flour 360 grams 3 cups
Ferna Baking Soda 3.66 grams 1 tsp
Primera Baking Powder 1.41 grams ½ tsp
Ferna Iodized Salt 2.6 grams ½ tsp
Cinnamon, ground 4.5 grams 2 tsps
Nutmeg, ground 1 gram ½ tsp
Cloves, ground 0.5 gram ¼ tsp
Oil 205 grams 1 cup
Eggs 120 grams 2 pcs, large
Ferna Vanilla Liquid 18 grams 1 Tbsp
Lemon Zest 2 grams ¾ tsp
Brown Sugar 400 grams 2 cups
Zucchini, grated 3 cups 711 grams
Cashew Nuts, chopped 120 grams 1 cup
Cream Cheese Frosting:
EOI Sovereign Cake Margarine 225 grams 1 cup
Cream Cheese 338 grams 1 ½ cups
Ferna Confectioner’s Sugar 572 grams 4 cups
Ferna Vanilla Clear 3.75 grams ¾ tsp
Procedure:
1. For the cake: Sift together all-purpose flour, baking soda, baking powder, iodized salt, cinnamon, nutmeg and cloves. Set aside. In another bowl, whisk together oil, eggs, vanilla liquid, lemon zest and sugar until well blended. Stir in sifted dry ingredients. Mix until batter becomes smooth. Lastly, fold in zucchini and cashew nuts. Pour onto greased and floured round pan and bake in a preheated oven at 325(F for 25-30 minutes or until done. Unmold and cool down completely.
2. For the frosting: Beat together cake margarine, cream cheese and confectioner’s sugar until light and fluffy. Add vanilla clear. Mix well.
3. Cover cooled cake with the prepared frosting and decorate as desired.
Yield and Cost:
9-inch round cake @ Php 185.00
December 29, 2013
FERNA MANGO RAINBOW NEW YEAR CAKE
Ingredients:
Cake:
EOI Sovereign Cake Margarine 725 grams 3 ¼ cups
White Sugar 1076 grams 5 ¼ cups plus 2 Tbsp
Eggs 650 grams 13 pcs, medium
Ferna Vanilla Liquid 39 grams 8 tsps
Fresh Milk 538 grams 2 cups plus 2 ½ Tbsp
All-Purpose Flour 774 grams 6 ½ cups
Primera Baking Powder 4.6 grams 1 ¾ tsps
Ferna Iodized Salt 2.7 grams ½ tsp
Ferna Powder Food Colors, assorted as needed
Frosting:
EOI Sovereign Cake Margarine 225 grams 1 cup
Ferna Confectioner’s Sugar 143 grams 1 cup
Frosty Boy Frosty Whip Cream Powder 171 grams 1 ½ cups
Cold Water 171 grams ¾ cup
Ferna Vanilla Clear 5 grams 1 tsp
Primera Mango Flavocol 10 grams 2 tsps
Mangoes, fresh 420 grams 2 pcs
Mangoes, fresh as needed for topping
Apricot Glaze as needed
Procedure:
1. For the cake: Cream cake margarine and sugar until light.
2. Add one egg at a time. Add vanilla liquid.
3. Alternately add sifted dry ingredients and milk.
4. Divide batter into three and color to your liking.
5. Bake at 350(F for 30-40 minutes or until tester comes out clean.
6. Make the same cake – divide it into 6 and color like the colors of the rainbow.
7. Bake in rectangular or square pans.
8. For the frosting: Dilute frosty whip cream powder in cold water. Set aside.
9. Beat cake margarine and confectioner’s sugar until light. Add diluted frosty whip cream, vanilla clear and mango flavocol.
10. Fold in fresh mangoes.
11. To assemble: Place rectangular rainbow slices on sides of cake.
12. Layer the round cake, icing in the center.
13. Top with cream, fresh mangoes and glaze.
Yield and Cost:
6 pcs, 8x8 square
3 pcs, 8-inch round
A total of 1 pc, 9-inch round whole cake @ Php 353.00
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