The Secret Donut Recipe

The secret donut recipeI was so psyched up with my business these past few days that I decided to make a "New Product" for sale to students this coming June the start of classes. 

I tried making Donuts and used this recipe that a friend of mine had given and was advised to try it.  Yes I did make the dough but I encountered a problem with it.

1. The recipe said to proof the dough for at least an hour before rolling it out. As it turned out, the time given is really really short and it turned out very gooey in texture. Since the dough is gooey, you'll have a hard time on rolling it.

After experiencing this bad recipe (I'm sorry I really can't share it with you for some reason) I searched and looked for a very good one and tried making it. While searching at Google I stumbled upon this recipe which is labelled as "THE SECRET DONUT RECIPE". Curiosity got out of me plus I saw that it's very easy to make and less ingredients to use, I tried to follow through the video and Voila!!!!!!! I really found the BEST Secret Donut Recipe EVER!!!!  Since I'm going gaga about this recipe you might want to try it out also. I attached the link as to where I saw this video. 

This is so good I PROMISE!

Ingredients:

Vegetable Oil (for frying) [IDEA: you may also substitute this: Corn Oil]

Yeast 5 tsp.[I used: INSTANT DRY YEAST]

Milk, Warm 1 Cup

Potato 1 pc or 1/2 cup

Flour 2 cups

Sugar  1/4 cup

Salt 1/2 tsp

Directions:

1. poke some holes through the potato and microwave it for 5 minutes then mash it. 
2. Put the yeast to the warm milk and add a pinch of sugar. The milk should be warm enough that you can touch it just so you could activate the yeast.
3. Mix all the remaining dry ingredients. FLOUR + SUGAR + SALT + POTATO (mashed)
4. Add the yeast mixture to the dry ingredients and cut in using a pastry cutter or fork then add 2 Tbsp. Oil let it sit for 5 minutes. [you may add more or less flour depending how you want your dough to be and depending on the weather on your area]
5. Knead the dough. Roll the dough to at least 1/2 inch thick. Use a donut cutter if you have one or any cutter will do, flour the cutter first so the dough won't stick to it.  [donut cutter size will depend on you]
6. Preheat the pan and Oil til it reaches 375 F, you may use a candy or deep frying thermometer for this. Make sure the oil is at least 1 to 2 inches high, because if it's lower than that it might get burned easily.

I will be posting the photos of the products tomorrow so check it out and do try this one out!

French Pastries

Just made some Mille Fuille, making the puff pastry dough is harder than making the pastry cream inside whew.... for recipes do comment and will post asap! anyhoo, please do check this photo out :) not much for the plating but  the dessert is so yummy!

Pavlova with Love

We made this Rustic Pavlova for our baking class and it did turn out great.. the only thing is that when you are not going to consume after plating the dessert the end result is a mushy type of Pavlova one like a melted Ice cream or a smoothie.. haha :)

Candied Cherry Cheesecake

Well, I made some cheesecake yesterday with different toppings... Strawberry cheesecake and of course the new famous in town was the Candied Cherry Cheesecake. Please see the recipe below:

Cheesecake: 8inch
80g       Graham
30g       Butter, melted
300g     Cream Cheese
2.5ml     Vanilla Essence
2 pcs     Eggs
2 pcs     Egg Yolks
105g      Sugar, granulated or caster sugar is accepted
5g          All Purpose Flour

Topping:
Marachino Cherries ( you can buy in any groceries)
Egg Whites (for Meringue)
30g Sugar, granulated/ caster/ 10x
1/4 tsp cream of tartar

1. Combine graham and butter and put in the pan and refrigerate for 30 mins.
2. For the filling, cream the cream cheese add the sugar and flour and mix until well combined then add the     eggs one at a time.
3. Bake for 300 F for 30-45 mins or until a cake tester inserted comes out clean
4. For the topping, Beat the egg whites until shampoo stage then add the cream of tartar until the egg whites lighten and fluffy and then add the sugar and beat until Stiff peaks are formed.
5. Make some shells for the border of the cheesecake then add the cherries in the center of the small border.

 

 

Dessert Table Menu

Dessert Table Menu

**
Mango & Ube Sticky Rice
French Macarons
(Espresso, Mocha, Mint, White Chocolate)
Mini Fruit Tarts
Custaroons / Mini Custard Pies/ Creme Brulee/ Flans
(original, white chocolate, choco-basil, Dark Chili)
Mamon
(cheese, cinnamon cheese, ube-macapuno)
Eclairs/ Profiteroles
Croquembouche
Panna Cotta
(Original cream, Chocolate, Hazelnut)

**
Brownies
(triple chocolate, Marbled Cream Cheese, Choco-espresso with Cashew)

**
Cupcake

Red Velvet / Pink Velvet + Cream Cheese Frosting
Carrot Cupcake + Cinnamon Cream Cheese
Chocolate
Vanilla
Orange Butter Cake
Coconut + Coconut Cream Cheese
Banana/ Banana & Raisin + Cinnamon Cream Cheese Frosting

**
Cakes / Tea Cakes

Pink Cake/ Red Velvet + Vanilla Buttercream + Pink Chocolate/ Red Chocolate Ganache
Mini Cheesecakes
Strawberry Shortcake: Chiffon + Strawberry Filling + Whipped Cream
Cream Cheese Cake: Chiffon + Strawberry Filling + Cream Cheese Frosting
Lemon Chiffon Cake + Candied Walnuts + Whipped Cream
Chocolate Fudge Cake
Carrot Cake + Pineapples + Walnuts + Cinnamon Cream Cheese
Chocolate Cake + Crunchy Caramel + Sating Icing
The Ultimate Cake
(Chocolate Chiffon + Chocolate Ganache + Nutella + Almond + Baby Chocolates
Banana/ Banana & Raisin + Cinnamon Cream Cheese

**

Cookies

Sugar Cookies, Two-toned Chocolate, Chocolate Chip, Oatmeal & Raisin

**

Puff Pastry

Pain AU Chocolate

Torsade

Danish

Note: We accept Client Request for pastries or desserts not included in our list.

OTHERS:

Buttercream Based Fillings or Frostings

(flavors, fruit, nuts are mixed for a more delicious filing)
Also used as Cupcake Frostings

Vanilla
Chocolate
Mocha
Lemon
Peanut Butter
Hazelnut Frangelico
Oreos & Cream
Caramel
Nutella

Custard Fillings:

(fresh fruits can be added to the custard or )

Chocolate
Vanilla

Other Fillings:

Chocolate Ganache
Chocolate Mousse
Cream Cheese
Chocolate Fudge
Crunchy Caramel

**Premium Fillings can be added for an additional Cost**

Icing Options

Buttercream

Fondant

tOur Dessert Table Menu Is Highly Customizable