Tuesday, March 20, 2012

Heny Sison Recipes

pistachio sans rival


By: Heny Sison

MERINGUE
7 large egg whites
3/4 tsp cream of tartar
1 c sugar
1 c pistachio, coarsely chopped

preheat oven to 275 degree F.

beat together egg whites, cream of tartar and sugar until stiff but not dry.
fold in nuts.

divide mixture on 4-9" x 1/2" round pans lined with parchment paper.

bake in the preheated oven for 1 hour or until golden.

transfer on wire racks.

cool in the pans for 5 minutes.

invert then carefully remove the parchment paper.

completely let cool on wire rack.


BUTTERCREAM
3/4 c sugar
1/2 c water
9 egg yolks
3/4 c butter
3/4 c margarine
1/2 tsp vanilla extract
1 1/4 c pistachio for decoration

boil together sugar and water until threadlike 220 degree F.

beat egg yolks at speed 6 until thick and fluffy.

continue cooking the syrup until 240 degree F.

pour hot syrup in a stream.

beat until cold.

in another bowl, beat the butter and margarine compound until light.

add egg yolk mixture then the vanilla.

beat until creamy.

use this to fill the meringue layers.

decorate top and sides with more buttercream.

sprinkle with pistachio nuts all over.

freeze.

you can use other nuts for variety... cashew, macadamia, almond.





Oatmeal and chocolate chip cookies. Both chewy!

Chocochip Cookies
  1. Preheat oven to 350 degress Farenheit.
  2. Combine the dry ingredients first: 4 cups sifted all purpose flour + 1 tsp baking soda + 1 tsp baking powder + 1 tsp salt. I combine my dry ingredients in a Manila paper because, in Heny Sison, dry ingredients are always mixed in craft paper. It makes it easier to combine it with the wet ingredients.
  3. Prepare wet ingredients: Mix 3/4 cup white sugar + 1 cup brown sugar + 1 cup melted butter. Use an electric mixer to cream until sugar is well incorporated. A friend of mine just asked me about the mixer I am using. I'm just using the cheapest Imarflex electric mixer I found in Abenson, haha! It came with a stainless steel bowl and the standard prongs. I don't have a budget yet for the pricey KitchenAid. ;-p The mixture should resemble a beige-like color by the time you're done with it.
  4. Reduce mixer speed and add 2 whole eggs one at a time. Add 1 1/2 tsp vanilla and 1 1/2 tsp glucose. When you use eggs, make sure that you crack it one at a time. Put the egg in a small bowl first and inspect it first. The, put in the mixer if it's not spoiled. Wet the measuring spoon with water first before scooping out glucose. Then, with wet fingers, push the glucose out of the spoon and into the mixture.
  5. Remove from mixer, add the dry ingredients, and hand fold the ingredients. The cookie dough should be a little tough by this time. Add 340 grams of chocolate chips or mini kisses. But as I told you earlier, I equally divided the cookie dough in half, used 120 grams of chopped Goya chocolate for the chocochip cookies and 120 grams of instant oatmeal to make the oatmeal cookies. :)
  6. Scoop into prepared cookie sheets and bake for 7-10 minutes or until the cookies are ready. I used an ice cream scooper to make the sizes uniform and I placed a Glad baking sheet so I didn't have to brush shortening on my cookie trays anymore. By the way, do not overbake if you want your cookies chewy. You can also flatten the cookies while they are still warm and soft. My boy likes his scone-like so I didn't bother flattening them anymore.


Read more: http://www.the24hourmommy.com/2010/07/chocochip-cookies-recipe.html#ixzz1pg6EVC2B
Under Creative Commons License: Attribution


Homemade Glazed Doughnuts



Homemade Glazed Doughnuts
Make these sweet, pillowy circles—plus your pick of the glaze—in the comfort of your own kitchen.

Makes about 30 doughnuts
For the doughnuts
2 tablespoons instant yeast
1/4 cup warm water
2 cups cake flour
3 1/3 cups all-purpose flour
1 teaspoon salt
1/2 cup plus 2 tablespoons sugar
4 egg yolks
1/3 cup butter
1 1/2 cups lukewarm milk
2 tablespoons flour for kneading

For the chocolate glaze
200 grams finely chopped bittersweet chocolate
1 tablespoon vegetable oil

For the caramel glaze
1 1/4 cups sugar
1/4 cup water
1 teaspoon lemon juice
3/4 cup plus 1 tablespoon heavy cream
1 tablespoon butter
1 teaspoon vanilla extract
1 Dissolve yeast in warm water.

2 In a bowl, combine both flours, salt, and sugar; mix well.

3 In a mixing bowl, put in egg yolks, butter, milk, and yeast mixture. Attach the dough hook in the electric mixer and mix ingredients at low speed, adding 2 cups of the flour mixture a little at a time. Stop machine every now and then to scrape the sides of the bowl.

4 Stir in remaining flour until smooth and increase speed to medium for about 2 minutes until dough begins to pull away from the bowl.

5 Sprinkle flour for kneading on a clean table; knead dough until all the flour is incorporated. Form into a ball and transfer the dough to an oiled bowl. Cover with plastic and let rise in a warm place until dough doubles in size, about 50 to 60 minutes. (Don't know how? Go here: How to Knead by Hand)

6 Punch down the dough, transfer to the floured surface, and roll around lightly to coat with flour. Gently roll dough until half-inch-thick using a floured rolling pin. (Need help? Follow this tutorial: How to Proof Dough)

7 Cut with floured doughnut cutter. Cover and let rise until they double in size, about 30 to 40 minutes.

8 Heat vegetable oil in a deep fryer at 350ºF. Fry doughnuts on both sides until golden.

9 Make the chocolate glaze: In a double boiler, place chocolate and oil and melt completely. Dip cooled doughnuts in the glaze and set on rack.

10 Make the caramel glaze: In a heavy saucepan over medium heat, combine sugar, water, and lemon juice. Bring to a boil and dissolve sugar completely. Cook syrup until golden caramel in color. Stir in heavy cream and butter, and mix until smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Dip cooled doughnuts in the glaze and set on rack.
Photography by Jun Pinzon | Demonstration by Chef Patricia Ong-Loanzon | Recipe by Heny Sison Culinary School | Styling by Elaine P. Lim

Photography by Jun Pinzon | Demonstration by Chef Patricia Ong-Loanzon | Recipe by Heny Sison Culinary School | Styling by Elaine P. Lim
Punch down the dough, transfer to the floured surface, and roll around lightly to coat with flour. Gently roll dough until half-inch-thick using a floured rolling pin. For a step-by-step guide, go here: How to Proof Dough



CHOCOLATE-CREAM CHEESE SWIRLED CAKE
For the filling
8 oz. Magnolia Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla extract
1 egg
8 oz. semisweet chocolate
Procedure
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Set aside.
2. Prepare the filling now. In a bowl, combine cream cheese, sugar and liquid vanilla, and beat in a mixer at medium speed until light and fluffy.
3. Add egg. Continue beating until smooth and well combined.
4. Fold in chocolate. Set aside.
For the cake
1 kg. San Miguel Mills Brownie Mix
4 large eggs
1/4 cup water
1/4 cup Magnolia Gold Butter, softened
1 cup coarsely chopped walnuts
Procedure
1. Place all ingredients for the cake in the bowl of a mixer. Mix for 1 minute at low speed.
2. Scrape sides and bottom of the bowl. Continue mixing until well blended.
3. Stir in nuts.
4. Spoon half of the chocolate mixture into the prepared pan.
5. Spoon the cheese filling carefully on top of the chocolate mixture.
6. Pour remaining half of the chocolate mixture over cheese filling, and, using a spoon, carefully swirl the mixture to achieve a marbled effect.
7. Bake for 1 hour or until done.
8. Cool on wire rack for 10 minutes.
9. Invert on a serving platter. Top with caramel.
For the caramel
3/4 cup sugar
1 tsp. calamansi juice
1 cup whipping cream, at room temperature
pinch of salt
Procedure
1. To make the caramel, put sugar in saucepan. Moisten with calamansi juice. Cook, making sure you do not stir the sugar, until the sugar is caramelized. Then use wooden spoon, not metal spoon, to stir.
2. Add the whipping cream. Allow to boil, then add salt. Cook until desired consistency is achieved.
3. Remove from heat and let cool in ice bath (*bowl over bigger bowl filled with ice water).

Recipe for Chocolate Chip Cookies from the “Baking 101” Course

Ingredients:
4 cups bread flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, unsalted, melted
¾ cup granulated sugar
1 cup packed brown sugar
1 ½ teaspoon vanilla
2 whole eggs
1 tablespoon molasses
1 ½ tablespoon glucose
1 bag bittersweet chocolate chips (340 g)

Procedure:
1.Preheat oven to 350 degrees F.
2.In a bowl, combine dry ingredients (flour, baking soda, baking powder, salt).
3.In a mixer, attach paddle and mix two sugars together. When combined, add melted butter and cream for 5 minutes. Add eggs one at a time beating well after each addition and cleaning the bowl with a rubber spatula as you go along. Add vanilla, molasses and glucose.
4.Remove from mixer and hand fold dry ingredients followed by chocolate chips.
5.Scoop onto prepared cookie pans at least one inch apart and bake for 7-10 minutes.

Pandesal (from Heny Sison's Bread Baking Workshop)
Ingredients:
Yeast Mixture:
1 cup lukewarm water
2 teaspoons instant dry yeast
2 teaspoons sugar
Dough:
500 grams bread flour
1 teaspoon salt
½ cup sugar
½ cup corn oil
2 slightly beaten egg yolks
Bread crumbs
Procedure:
1.Mix together yeast mixture. Let rest for 10 minutes.
2.Add the rest of the ingredients and knead until smooth and elastic. Let rest until double in bulk.
3.Punch down and roll into a baston. Cut into desired size.
4.Roll in bread crumbs.
5.Place in cookie sheet with glad bake paper. Let rise until double.
6.Bake at 375 degrees F for 20 minutes.


Sinful Fudgy Brownies
By Ms. Heny Sison
Ingredients:
1/2 kilo bittersweet chocolate
3/4 cup unsalted Magnolia Gold Butter
3/4 cup sugar
5 whole eggs
1/2 cup all-purpose flour, sifted
1 tsp baking powder
1 tsp vanilla extract
caramel
walnuts, halves for topping
melted bittersweet chocolate for coating
unsweetened cocoa powder for dusting
Procedure:
1. Preheat oven to 350 degrees F.
2. Line with aluminum foil a 10" x 10" square pan.
3. Sift flour and baking powder three times. Set aside.
4. Melt chocolate and butter in a saucepan. Let cool.
5. In a mixer bowl, beat sugar and eggs until thick and fluffy.
6. Stir in the cooled chocolate mixture.
7. Beat in dry ingredients and vanilla extract.
8. Pour and spread on the prepared pan.
9. Bake for 30-40 minutes or until set. Cool on wire rack.
10. Meantime, make the caramel:
1 1/4 cups sugar
2/3 cup whipped cream
Put sugar in a thick medium saucepan. Caramelize sugar over medium heat until golden brown. Remove the saucepan from heat and immediately pour in the heated cream, stirring with wooden spoon until smooth.
11. Pour caramel over the cooled baked brownies.
12. Arrange walnuts on top in overlapping pattern.
13. Cover with melted bittersweet chocolate.
14. Refrigerate to set the chocolate. Cut into bars. Dust with unsweetened cocoa powder.
*****
Orange Butterscotch Cheescake
By Ms. Heny Sison
Ingredients:
1 1/4 cups quick cooking oats
1/4 cup brown sugar
2 tbsp all-purpose flour
1/4 cup Magnolia Gold Butter, melted
Combine oats, brown sugar, flour and melted butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees F for 15 minutes.
Filling:
3 bars Magnolia Cream Cheese, softened
3/4 cup sugar
2 tsp grated orange peel
1 tsp vanilla extract
4 whole eggs
Combine cheese and sugar. Stir at low speed for one minute. Stop the mixer then scrape the sides of the bowl. Ass eggs one by one beating until well blended. Add the grated orange peel and vanilla extract. Pour over the crust. Bake at 325 degrees F for 1 hour and 5 minutes. Loosen cake from rim of pan; cool.
Butterscotch Topping:
1/2 cup brown sugar packed
1/3 cup light corn syrup
1/4 cup Magnolia Gold Butter, melted
1 tsp vanilla extract
Combine brown sugar, corn syrup and melted butter in a saucepan; bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice.
*****
Puto Bumbong
By Ms. Heny Sison
Ingredients:
3 cups glutinous rice flour
1 1/2 cup rice flour
12 tbsp shredded coconut
18 tbsp water
1 tsp Ube flavocol or violet food color
Toppings:
brown sugar
grated coconut
Magnolia Gold Butter, softened
Magnolia Gold Queso de Bola
Procedure:
1. In a large bowl combine glutinous rice flour, rice flour and shredded coconut until well combined.
2. Dissolve ube flavocol or violet food color in water. Add into dry ingredients. Mix with your hands until resembles a wet sand. Let rest for 30 minutes. Uncovered.
3. Put puto bumbong steamer on the stove. Add water until it boils.
4. Leave one hole uncovered with cloth. Use the remaining holes in cooking the puto bumbong.
5. Grease the inside of the molder with Magnolia Gold Butter.
6. Fill the puto bumbong molder * full with the dry mixture, lightly filling only. Do not pack the mixture.
7. Steam in the steamer until smoke starts to come out. Insert a stick inside the molder to remove the cooked bumbong.
8. Serve hot. Brush with softened Magnolia Gold Butter. Sprinkle top with brown sugar, Magnolia Gold Queso de Bola and grated coconut.

Banana Loaf



Banana Loaf
This tender and sweet loaf can be eaten at either room temperature or sliced straight from the refrigerator. It also freezes well so you can make this ahead and store it—for your next sweet fix.

Makes 2 to 3 (8x4-inch) loaves Prep Time 30 minutes Baking Time 35 to 40 minutes
1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 cups unsalted butter, cubed, at room temperature
1 teaspoon vanilla extract
3 eggs
2 cups mashed sweet ripe bananas
1/2 cup crushed pineapple
1/2 to 3/4 cup chopped walnuts
1 Preheat oven to 375ºF. Prepare 2 or 3 (8x4-inch) loaf pans.

2 Combine flour, baking soda, and salt in a bowl and whisk until thoroughly combined. Transfer to a large sheet of parchment paper.

3 Using an electric mixer with a paddle attachment, combine the two sugars and mix at low speed.

4 Add butter and slowly increase speed to medium; continue beating until light and airy.

5 Add vanilla extract, then add the eggs one at a time.

6 At the lowest speed, add flour mixture slowly.

7 Increase speed to medium and beat for about 3 to 5 minutes.

8 Fold in bananas, pineapples, and walnuts. Pour into prepared pans until three-fourths full.

9 Bake for 35 to 45 minutes or until top center springs back when lightly touched.

Selling tips

Bake them as cupcakes: For a finishing touch, pipe with cream cheese icing on top.
Make marbled banana loaf: Take 1/3 of the batter and add 2 tablespoons cocoa powder. Dollop the mixture into the rest of the panned batter and swirl with a butter knife to make a marbled effect.

Make it healthy: Replace the 1/4 cup flour with rolled whole oats for added fiber.


Banana Cake
1 cup all-purpose flour, sifted 1 Tbsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 3 bananas, overripe, mashed, about 1-1/2 cups 1 cup sugar 1 tsp. grated lemon zest 2 eggs slightly beaten 1/2 cup Magnolia Gold Butter, melted 1 tsp. Ferna vanilla flavoring 1 Tbsp. sour cream 1 tsp. dark rum Optional: 2/3 cups nuts, preferably walnuts
Preheat oven to 325 °F.
Line a 9x9x3-inch square pan with Glad Bake paper. Set aside.
Sift flour, baking soda, baking powder and salt three times. Set aside.
In an electric mixer, beat together the mashed bananas, sugar and lemon zest. Slowly add the beaten eggs. Slowly add the melted butter. Add the sour cream, vanilla and rum. Add the dry ingredients, mixing only until incorporated. Add the walnuts, if desired.
Bake for approximately one hour or until done.
Cool on wire rack. Invert the cake when completely cool. Dust the top with powdered sugar.

Hail to Chef Vicky for her Ensaymadas are the BEST!

In Baking & Pastry on December 19, 2009 at 12:28 am
I am always amazed on how Filipinos could imitate certain items and trends from other countries/ nations. But sometimes it is better not to call it “imitation” and rather consider it as an “improvement” in favour of the original item.
One very good example I can relate to the above statement is our famous ensaymada which is far better than the original Mallorca Ensaimada from Spain. I must say that Filipino bakers really gave “justice” to the Spanish originated bread through transforming it into a soft and melt in your mouth bread since the original version is tough, dense and not so tasteful as the modern one, it also uses lard instead of butter cream and grated aged Edam cheese (Queso de bola) for topping. However, it is believed that most local bakeries (from the “kantos”), particularly those located in rural areas are most likely at rest with the “old” and traditional way of making ensaimadas. Try to grab an ensaymada from you local bakeshop and you’ll notice what I mean, though, some bakeries already uses margarine for topping, but you can still feel the difference on its dough alone.
If looking for the best ensaymada, spending 50 -100 pesos per piece could be not worth for indulgence if you could make one on your own. A few months ago, I was lucky to have a last minute slot reserved (thanks for the rainy weather that time) in the acclaimed Ensaymada cooking class with Chef Vicky Villanueva at Heny Sison in QC. Some people would say that A great chef shares everything she possibly can and keeps nothing for herself but her magical hands”. Hail to Chef Vicky for her Ensaymadas are the best and the greatest part of it is she shared the recipe with us!!!

A gift better than a box of truffles!
According to Chef Vicky— Ensaymadas can be made through 2 bread making methods: the straight dough method wherein you combine all the ingredients together and knead it until smooth and elastic then let it rise, punch it down to remove excess c02 and form it into ensaymadas and let it rise again until doubled in bulk. The straight dough method is also the easiest way to make breads.
On the other hand, there is what we call the “Sponge” method or in Filipino/ Spanish term the “Lavadora”. With this method, we make a sponge first through mixing the yeast, water and sugar with a modest amount of flour- this mixture is left covered for an hour or so to allow the full distribution of yeast. The mixture is then added to the other ingredients, kneaded until smooth and elastic, let it rest until doubled in bulk, punch it down (to remove excess c02) and then form into ensaymadas and let it rest again until double in bulk. This process is indeed more complicated and complex yet as they say “If you’re aiming for the best, you have to work hard for it”.

Soft, cakey and melt in your mouth feeling--- result you can only achieve thru the "sponge" method
—That’s one thing that made me realize that were not actually paying for the butter nor Edam Cheese from Holland on top those expensive over rated ensaymdas— were paying for their 6-8 hours of kneading, punching down, shaping, fermenting, baking, frosting, grating, packaging and sometimes “freezing” (what I usually do to keep breads fresh) :D
Ensaymada
Adapted from Ensaymada cooking class with Chef Vicky Villanueva
6 grams instant dry yeast
88 grams sugar
105 ml water
80 ml MAGNOLIA fresh milk
2-4 pcs egg yolks
6 grams salt
400 grams all purpose flour

A smooth dough is achieved thru proper mixing and fermentation
— Stir in the yeast with a little water and sugar, stir it and leave for 5-10 minutes.
— Combine the rest of the ingredients (including the yeast mixture), knead it until smooth and developed. This takes 20-25 minutes by hand or 10-12 minutes with a kitchen aid mixer.
—-Ferment/ let rest (covered) in a greased bowl for 30 minutes. Remove from the pan and punch down and form desired size and shape.
—- Classic ensaymadas are made through rounding the dough into balls, flatten it, brush with butter and sprinkle grated Edam cheese, roll dough and form into continuous ring then form into snail like shape. Make sure to tuck the ends to secure.

Some ensaymadas nowadays are no longer formed into shapes like snail's
— Place on greased brioche/ ensaymada molds. Let it rest again (covered) with cling wrap/ towel for 1-2 hours or until doubled in bulk.
—- Bake at 325-350 F for 12-15 minutes or until slightly brown. Let cool, brush with butter cream and sprinkle with grated Edam Cheese. I prefer the Marca Pina and Marca pato brand.

The best ensaymadas isn't always the most expensive
Sometime after World War II, when the Philippines were in the stage of rebuilding, there was a young lady named Inocencia Hizon who worked in Bud’s Department Store in Escolta, Manila. Inocencia met an old woman who gave her an ensaymda recipe. The woman told Inocencia, “Pag-aralan mo ito ineng. Itago mo. Diyan ka yayaman.”- Hizon’s ensaymda recipe.

Pound Cake heny sison

1/2 pound or 1 cup Magnolia Gold Butter, softened
1 cup sugar
2 tsps. Ferna vanilla flavoring
5 large eggs, at room temperature
2 cups sifted
cake flour
Set rack in the middle of the oven and preheat oven to 325°F.
Grease butter and line with parchment paper one 9x5x3-inch loaf pan.

Place butter and sugar in the bowl of the mixer and beat on medium speed for 10 minutes or until very light. Add vanilla extract.

Add eggs one at a time, beating well after each addition.

At low speed, add flour gradually. Mix until smooth and there’s no more trace of flour.

Remove from the mixer and fold using a rubber scrapper to make sure the batter is properly mixed.

Bake for 1 hour 15 minutes or until cake springs back when lightly touched or when a toothpick inserted in the middle of the cake comes out clean.

Cool the cake in the pan for a few minutes then unmold on a rack and turn upside down to finish the cooling
http://tamistalaga.blogspot.com/2010/11/pound-cake-heny-sison.html

Chef Jase cooks on Local TV show


Category:Desserts
Servings:8 to 10 slices

Description:
Yesterday, my husband purchased a F& B World that comes along with the Baking Press Magazine where Heny Sison (one of my favorite chefs) shared her ultimate chocolate cake recipe which she revealed that took her to her chocolate nirvana...

Ingredients:
Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup butter, softened
2 1/2 cup sugar
3/4 teaspoon salt
6 large eggs
1 2/3 cups cold water
1 cup Dutch processed unsweetened cocoa powder, sifted
1 teaspoon vanilla extract

Mocha Filling:
1/2 cup sugar
2 tablespoons all-purpose flour
1 tall can evaporated milk
1 teaspoon instant coffee
3 egg yolks, slightly beaten
1/4 cup butter, softened

Fudge Frosting:
2 1/4 cups evaporated milk
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder, sifted
1/4 cup + 2 tablespoons butter, softened

Directions:
Cake:
1. Preheat oven to 325F.
2. Sift flour, baking soda, baking powder, and set aside.
3. Combine Dutch cocoa, cold water, and vanilla extract in medium bowl. Set aside.
4. Cream butter and sugar for 10 minutes or until light and fluffy at medium speed (speed 4).
5. At speed 6, add eggs one at a time, beating well after each addition.
6. At low speed, add dry ingredients alternately with the cocoa mixture. Mix until smooth and with no more trace of flour.
7. Pour mixture into two 10 inch round pans, previously brushed with shortening and sprinkled with flour.
8. Bake for 1 hour or until done.

Mocha Filling:
1. Put milk, sugar, flour and coffee in a double boiler.
2. Using a wire whisk, mix until smooth.
3. Cook over medium fire until creamy.
4. Remove from fire then add the slightly beaten egg yolks.
5. Bring back to fire and continue mixing until of spreading consistency.
6. Cool for 5 minutes, then add the butter.

Fudge Frosting:
1. Using a wire whisk, cook all ingredients in a double boiler until thick.
2. Cool for 5 minutes, then add the butter

To Assemble:
1. Invert one layer of the cake in a serving platter.
2. Spread mocha filling on top.
3. Top with the remaining cake.
4. Frost the top and slides of the cake with the fudge frosting.


1 comment:

  1. Hi! I am so thrilled to stumble upon your website...I am a big fan of Heny Sison...I am so thankful I found your website...pls share more recipes!!! They are very much appreciated!

    ReplyDelete