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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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