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Homemade Milktea Recipe

June 23, 2018Jainey Sison

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Homemade Milk Tea Recipe

Homemade Milk Tea Recipe

Delicious Homemade Milk Tea Recipe, quick and easy to make. You can use the sachet ingredients or
even make it natural by using fresh brewed coffee and cocoa powder. Nevertheless, this is absolutely
refreshingly creamy!

Business tip: You can also sell it in your neighborhood with black pearls, or sago, nata de coco strips or
pudding. Ideal business venture near schools and market.

Homemade MilkTea Recipe

Servings: 3-4

INGREDIENTS:

6 pcs Lipton Tea Bags

3 1/2 cups of water

1 can Alaska Evaporated Milk (370 ml)

1 sachet Nescafe Creamy Lattè (27.5 grams)

2 sachet Milo 3 in 1 (35 grams)

2 tablespoon Sugar (adjust to taste preference)

2 cups Black pearls, cooked (optional)

ice cubes, upon serving

INSTRUCTIONS:

In a large heat proof bowl, place tea bags on the side rim. Set aside.

In a mug, add coffee and milo powder. Set aside.


Using kettle or pot, bring 3 ½ cups water into a rolling boil. Turn off heat.

Pour ½ cup water in a mug, mix to dissolve milo and coffee. Set aside to cool.

Pour in 3 cups hot water into the bowl with tea bags. Let it steep for about 3-5 minutes. Remove tea
bags and let it cool for about 10 minutes or until cooled off.

Once the tea has cooled off, pour into a large pitcher. Add 1 can evaporated milk, pour in the dissolve
milo and creamy latte coffee mixture. Adjust sweetness with additional sugar. Let it chill inside the
refrigerator to cool or freeze for a few minutes to quickly chill.

Upon serving, add cooked black pearls (if available) with ice cubes on each glass.

Serve and enjoy!!!

Check out our delicious Peanut Cookies to match with your Milk Tea:

Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common
fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter,
and liver spread.

In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores
(usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be
sure to be there before 8 in the morning because the supply runs out after that time.
Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people
who loves to dip it in hot black coffee. How do you eat pandesal?

Try this easy Pandesal recipe and let me know what you think.

Print Pin

Pandesal

CuisineFilipino Recipe

Prep Time1 hour 30 minutes

Cook Time15 minutes

Total Time1 hour 45 minutes

Servings8

AuthorVanjo Merano

Ingredients

2 cups all purpose flour

2 cups bread flour

1/2 cup white sugar

5 tbsp butter melted

1 tsp baking powder

1 1/4 cup fresh milk warm

1 pouch rapid rise yeast

1 tsp salt
1 cup bread crumbs

1 piece raw egg

1 tbsp cooking oil

Instructions

Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved

In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking
powder . Mix well by stirring

Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients
then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.

In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you
may use a Stand Mixer with dough hook.

Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl
with damp cloth and let the dough rise for at least 1 hour

Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer

Roll each part until it forms a cylindrical shape

Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)

Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to
provide gaps between dough as this will rise later on)

Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise

Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes

Put the tray with dough in the oven and bake for 15 minutes

Turn off the oven and remove the freshly baked pandesal.

Serve hot. Share and enjoy!

Nutrition

Serving: 8g
Watch How to Make Pandesal

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Broccoli RecipePork Baby Back Ribs Nilaga RecipePork Baby Back Ribs Nilaga RecipeThe Simplest Paksiw
na Galunggong RecipeThe Simplest Paksiw na Galunggong RecipeGinisang Okra with Fish Flakes
RecipeGinisang Okra with Fish Flakes RecipePork Giniling Hardinera RecipePork Giniling Hardinera Recipe

Reader Interactions

Comments

Sharmayne says

August 14, 2009 at 2:17 pm

im going to try this!!!!!!!!!!!!!

Panlasang Pinoy says

August 17, 2009 at 2:59 pm

You are welcome Lanie, we are always working hand-in-hand to provide you with more interesting
recipes.

noemi says

August 27, 2009 at 9:01 am


wow! this recipe is a wish come true, its 12mn here in KL , we just saw the recipe 2 hrs ago and the
pandesal is baking in our oven now, im pretty sure our pinoy officemates would be surprised and
indulged eating a pandesal tomorrow morning �

keep up the good work flooding your website with the great meals we’ve grown to enjoy. This is
something we can really say, proudly pinoy!

fhaye says

August 30, 2009 at 9:54 pm

Hi Noemi,

Thanks for the info.,

terimakasi � fhaye

rochelle says

August 31, 2009 at 4:40 pm

can we use fresh yeast instead of rapid yeast? and is the butter salted or unsalted?

Panlasang Pinoy says

September 2, 2009 at 7:21 pm


Ella, you can add a little flour in the mixing bowl or sprinkle more when kneading. It is normal to be little
sticky at first until after kneading. Hope this helps.

Panlasang Pinoy says

September 2, 2009 at 7:33 pm

chriscel, I would still suggest using bread flour if you cannot find all-purpose flour. The taste and texture
might be different if you use other types of flour. The following (in my opinion) should NOT be used
unless you want to make another variation: wheat flour, corn flour, peasemeal, rice flour, buck wheat,
peanut flour, and rye flour.

Josh says

September 10, 2009 at 11:47 pm

Thanks for this recipe. I’ll try this out today. I really miss eating pandesal and I’ve tried other recipes but
yours has so many compliments. Lucky for me here in Oz we have all the ingredients. I would just like to
know if the left over dough is suitable for freezing/refrigeration for later or do I need to use it all in one
sitting?

Thanks in advance

Josh

JEN AYENTO says

September 14, 2009 at 12:27 am


i wanna try this recipe but may I please know the exact

measurement of that yeast in a pouch. cause where i am right now i haven’t seen yeast in a pouch, they
sell in in bulk or in jars or little cans. so please can i get the right amount of that ingredients.

thank you!!!! mabuhay!!

Diday says

September 16, 2009 at 3:31 pm

I think in pouch there’s 7 grams so it’s like 1/4 ounces or 1.5 teaspoon, i just made some today of this
pandesal and they are so good….

Jnhet says

September 24, 2009 at 3:35 am

i baked the pandesal yesterday and it was really good. we ate it with butter. my hubby, mom, daughter
and i liked it very much. its easy to do �

arnel says

October 2, 2009 at 12:08 am

Thank u for a recipe!now iknow how to cook.thanks u very much.mabuhay panlasang pinoy.say u
again………………..
Kelly says

October 10, 2009 at 4:31 am

I use shortening instead of oil so your pandesal will be soft and will stay soft for several days. I also use
UNBLEACHED all purpose flour. Kuya, thank you for this website, it is so great to find all these recipes!
The only bad thing is it made me homesick! :-). Keep up the great work! xoxoox

Panlasang Pinoy says

October 26, 2009 at 7:06 pm

Marie, is that the self rising flour? You can use that too and add the same yeast measurement. Di naman
masyadong malayo ang difference nya compared to an ordinary bread flour.

Adrian @ Food Rehab says

October 31, 2009 at 8:11 pm

WE never get this variety here in Australia. Only the round soft kind. Thanks for this, I’ll be making it
soon. Nothing beats home cooking right!?

Panlasang Pinoy says

November 1, 2009 at 1:04 pm

We’ll yeah but I won’t use that as a tagline though for legal purposes � You know what I mean �
Panlasang Pinoy says

November 4, 2009 at 8:58 pm

Good to know that. I’m glad to know na nag try ka mag experiment. I’ved been encouraging everyone to
do the same para naman may bago tayong idea na matutunan. Have a good day!

Panlasang Pinoy says

November 9, 2009 at 8:44 pm

Thanks Vanie.

vane says

November 19, 2009 at 9:34 pm

make sure the milk isn’t too hot or cold. if you have a candy thermometer use it, 100 degrees fahrenheit
is the ideal temperature for the yeast. u have to make sure too that your yeast is not expired or the yeast
has been stocked in your cabinet for so long. hope that helps.. =)

Panlasang Pinoy says

November 19, 2009 at 9:45 pm

Thanks for covering vane. I appreciate it.


homhalko says

December 6, 2009 at 5:02 pm

1 pouch = 1/4 oz

EVELYN says

December 9, 2009 at 9:56 pm

Where can we get bread flour?

Panlasang Pinoy says

December 27, 2009 at 10:29 am

Mary, the unit of measure that I’m using is Fahrenheit. I’m not sure if your oven is in Celsius. If that’s the
case then you just need to set it to 190 degrees Celsius.

mia says

December 31, 2009 at 9:07 pm

I was wondering about the sugar. it’s say 1/2 cup. But in the recipe it says to add sugar with the yeast and
another step says to add sugar with the dry ingredients. How much sugar do we use? I’m confused.
thanks.
Panlasang Pinoy says

January 1, 2010 at 11:44 am

In step 1 (combine yeast and sugar etc), you need to scoop about a tablespoon of sugar (this will come
from the 1/2 cup of sugar that was stated in the ingredient list) and combine it to the yeast and milk .

In step 2, you need to add the remaining sugar ( this is still the same sugar less a tablespoon since you
already used it in the first step).

To summarize, you just need 1/2 cup sugar for both steps. Hope this helps.

bread lover says

January 10, 2010 at 2:04 am

kua is it okay kung i will not use bread crumbs…

Panlasang Pinoy says

January 16, 2010 at 3:14 pm

Jho, bread flour is a special type of flour best used in making bread (as the name connotes). You may
always use all-purpose flour though may mapapansin kalang na small difference sa texture but its
tolerable.
Panlasang Pinoy says

January 16, 2010 at 3:23 pm

Well said vanie. Glad to have some hand here.

Panlasang Pinoy says

January 16, 2010 at 3:30 pm

chie, what the breadmaker does is mix and knead the dough so that you wont do it manually. Use the
bread maker for steps 2, 3 and 4 only. Please note that step 1 needs to be done as it is since we are
trying to activate the yeast. Hope this helps.

Panlasang Pinoy says

January 24, 2010 at 11:37 am

You may use active dry yeast April though it does not react right away compared to the other. Bubbles
might be produced a little longer when added to warm milk. Make sure that the mixture is bubbly
enough before moving on.

mike says

October 2, 2010 at 7:00 pm

how many pieces does this make? when you cut in diagonal how thik should each one be?
thanks

alan says

February 1, 2010 at 5:36 am

Bread Flour is not available here, but what I see in the shelf is “Pastry Flour”, can we use this as a
substitute to Bread Flour?

Edgardo Mejia says

May 4, 2010 at 5:03 am

you can use strong white flour as what i use here in u.k. thanks from Edgar

ALINE says

February 4, 2010 at 12:37 pm

I do like very much panlasangpinoy.com please continue.

thank you!!

Aline, from France.

Jules says
February 6, 2010 at 9:50 pm

Hi kuya. Just wanted to thank you for this recipe. I made this the yesterday at 5 am in the morning and it
came out really good! The only difference was I just used all purpose flour 4 cups. Thank you kuya for
this awesome recipe. I love your site and I really enjoy cooking food so the recipes help me a great deal.

Panlasang Pinoy says

March 12, 2010 at 5:44 pm

Mariden, you can use all-purpose flour if you can’t find bread flour.

jcldehart says

March 17, 2010 at 10:10 pm

Hi, Panlasang Pinoy thank you so very much for all the recipe. its 10:08 p.m here in Washington State Im
making Pandesal its really really good I alread ate two. Thank you.

jcldehart says

March 17, 2010 at 10:20 pm

the best pandesal ever.

eleanor says
March 22, 2010 at 11:34 pm

hi. i just wanted to tell you how much i loved ur pandesal recipe. i just made them and it is now 11:32pm
and i’m having freshly baked pandesal. YUM! thanx a bunch. my next attempt will be the siopao recipe =)

kelly says

April 1, 2010 at 12:02 pm

please i need to know how to make a cheese cupcake..(chewy)thanks…

Panlasang Pinoy says

April 6, 2010 at 7:36 pm

Hi ikabod, I covered it with cheese cloth to maintain the temperature. No need to spray the bowl with
oil, just follow everything in the recipe and video and you are good to go. Hope this helps.

TONI, GEORGIA says

April 29, 2010 at 12:00 am

f you are in USA u can get the bread flour in walmart or publix.Thanks

Edgardo Mejia says


May 4, 2010 at 5:11 am

im using my breadmaker to prepare the dough to avoid the hassle i hope this help.

Edgardo Mejia says

May 4, 2010 at 5:20 am

Thanks to Panlasang Pinoy I can now cook Pinoy food in touch of a keyboard, very proud and confident
to share it with my Family and Friends.

carmela says

May 15, 2010 at 3:49 pm

Hello I am in Australia and use metric, is your tablespoon measure = to 20ml ?

and I cup of flour is 125 gram?

I made some yesterday and my mix was too runny and I had to adjust but still turned out Yum.

Thanks

anne says

June 3, 2010 at 5:05 am


the baking demo is very exciting to see. I have one question po. Can i use coupon bond in lining my
baking tray instead of wax paper since I don’t have it at home. thanks po.

lorna says

June 7, 2010 at 7:09 am

Do you sell DVD for your recipes?I need to buy one! You’re great!Thanks.

Dimples Madrid says

June 12, 2010 at 2:09 am

Thank you for this recipe. I enjoy watching your step by step video. Hope you could feature how to make
Special Bibingka made of Rice flour/galapong with cheese and salted eggs toppings (yung pag Christmas
lang natitikman). God Bless you!

Dimples of Baguio City

Emma B. Mitchell says

June 19, 2010 at 6:56 am

all purpose flour and bread flour are the same. I’m confuse about this.Thanks

Panlasang Pinoy says


June 19, 2010 at 7:09 am

Emma, they are different. Bread flour has high gluten content compared to all purpose flour. It also
contains small amounts of barley flour which helps the yeast and adds elasticity to the dough.

First Time Baker says

June 25, 2010 at 8:27 pm

Hi Panlasang Pinoy!

I am sooo glad I came across your site. I tried my first batch and it turned out so perfect, I thought I
bought the pandesal from our corner bakery in the Phils! =) Needless to say, my family are soo
impressed, because cooking nor baking was never my forte. A lot of people been asking for the recipe, I
have directed them to your wonderful site.

Thanks again for sharing your knowledge. Mabuhay ka! =)

janice says

July 7, 2010 at 3:18 pm

just wanna say that ur recipes r easy to understand,d ingredients r not that complicated…i juz made a
pandesal and d result was satisfying..thanks a lot!!!

Carolyn Manlulu says


July 20, 2010 at 12:48 pm

Thanks for the pandesal recipe it is really good. esp my husband is impressed. Thanks and more power to
you. God Bless

Panlasang Pinoy says

July 23, 2010 at 7:33 pm

Sure Aileen, but there will be a slight difference in the quality.

Melissa says

July 29, 2010 at 8:27 pm

Hi!

I made pandesal with another recipe and it tasted liked monay instead…haha I tried this recipe and it
turned out great! Everyone loved them and it tasted like pandesal! Thanks!

carina says

July 30, 2010 at 12:48 am

thanks for the recipe, i miss our pinoy pandesal so im excited to try this,kaya lang mine was sticky, as of
now im waiting for it to rise, so i’ll check it in an hour…as i watched the video, your dough is beautiful…
hmmm, what went wrong with mine, did i add too much milk? my cup is 250 ml, is it the same with
yours? thanks once again…

bianca says

August 7, 2010 at 9:22 pm

what kind of cooking oil did you use? is it vegtable oil?

elena a. schulze says

August 13, 2010 at 3:39 pm

Thanks a lot…i can bake pandesal with your help from now on. More success to your team.

rhon says

September 2, 2010 at 9:05 pm

2 and 1/4 teaspoon ang equivalent ng 1 pouch of yeast.

Mads says

September 4, 2010 at 12:40 am

I used 7g pouch �
jhoanne says

September 5, 2010 at 2:23 am

hello just want to ask if can I use active dry yeast instead of the rapid rise yeast?

Neth says

September 5, 2010 at 4:44 pm

Hello po, I just made siopa asado and pandesal from your own recipe and it came out really good,very
delicious. Thank you sooo much for the recipe.

bing says

September 5, 2010 at 9:29 pm

Kuya, why my yeast is not bubbling?

mads says

September 5, 2010 at 11:35 pm

7grams pouch, yan ang available dito.


tomilinda says

September 22, 2010 at 6:05 pm

Hi

Thanks again..Mr.PP can u tell me if i can do baking on an electric oven ,i dont have gas oven yet..can you
please give me the exact baking temperature using the electric oven?thanks always !God bless your daily
routines..

grateful says

October 8, 2010 at 12:03 pm

Do you have the pan de sal meat roll recipe? I’ve been searching it everywhere but couldn’t find it. I
would so appreciate it very much if you can publish one…good to see it in the panlasangpinoy you tube
as well.

Thanks so much and more power to you!

cita says

October 13, 2010 at 9:39 am

tnx for this recipe,i tried already and it’s really really fantastic.

benben says

October 15, 2010 at 7:58 pm


was just wonderin if the the pandesal would taste different if i use all purpose flour and no added bread
flour?

Lin says

October 18, 2010 at 6:38 pm

I tried this pandesal using wheat flour…because that’s what available at home…it taste really Great and
made me miss home…thanks for this

junet says

November 8, 2010 at 4:35 pm

Thanks for sharing this recipe, a bit too sweet for pandesal but it was nice, I halved the sugar required
the second time I made it and it was perfect.

Ip Cruz says

November 19, 2010 at 11:21 am

Pandesal came out perfect!!! my sons say it taste better than what the local Filipino store is baking . . .
thanks a lot . . now I have to do this more often . . .

Ip Cruz says
November 19, 2010 at 11:30 am

great pandesal, family loves it, they say it taste better than what the local Filipino store is selling, looks as
if I have to do this on a regular basis. Thanks you for letting my kids think that I am a great baker . . . .

Winnie says

December 17, 2010 at 4:59 am

I made Pandesal yesterday and it comes out very good .. my husband love it,,Thank you very much..And
Merry Christmas and happy New Year.

analyn says

December 17, 2010 at 10:16 pm

kuya thank you very much sa lahat ng mga recipe dito sa web site mo, I do really appreciated, lalo na ang
pandesal mo its really good all my friends love it thank you ulit.

lito r.garcia says

December 26, 2010 at 1:12 am

if i can only have my own oven and food processor, sigurado may bakeshop na ko

Lourdes says
January 9, 2011 at 4:44 pm

Hi. I made the recipe exactly, but the dough did not rise as it should have. What do you mean by “Knead
until the texture is fine.” Also, how long did you wait for the yeast and the sugar/milk to activate?

Thanks!

Dennis alcantara says

January 12, 2011 at 5:39 pm

where can I buy the cookbook?

Vina says

January 20, 2011 at 5:15 pm

Hello po just wanna ask, i dont have any damp cloth here can i use softer tissue to cover the dough for a
while?? hope that will work thank u. im planning to cook pandesal on weekends thank u Kuya

Rachel says

February 2, 2011 at 7:55 pm

hope you can also post a recipe for monay, yung tasty bread natin na semi-circle ang slices. here in the
u.s., its taste is similar to the potato bread, but i’m really hoping i could make my own �

Jelly Macandog says


February 7, 2011 at 12:19 am

Thank you so much! Panlasang Pinoy.com has helped me a lot in my cooking lessons. I recommended
your site to the teachers in my department. They love it.

Jelly Macandog says

February 7, 2011 at 12:24 am

your rapid rise yeast is instant yeast? how much is 1 pouch, please specify the unit of measure. thank
you.

Tin says

March 14, 2011 at 12:28 am

hi po..actually this is my first time to post a comment in your site but I’ve been an avid fan of yours. I’d
like to request for a simple recipe of focaccia bread. I want it soft and tastes like pizza.. hehe..I actually
have tried one here in the Bacolod City so I’m curious how it’s cooked. I will surely appreciate if you can
show us how to cook it. Thanks in advance.

grace says

March 19, 2011 at 4:37 am


hello, sheila thank you for telling that Panangeli Mastro Fornaio is the equivalent rapid rise yeast here in
italy. I just made my pandesal and it reminds of pugon in the P.I, real good! � thanks a lot to PP too.
Keep posting videos and we are always waiting. �

grace says

March 19, 2011 at 4:40 am

I’m so happy to be able to bake pandesal, it is my dream really! i love pandesal. Thank you! PP keep
posting videos �

Janie says

March 30, 2011 at 5:04 am

I tried this recipe earlier tonight…it turned out very good. Thanks for sharing this recipe.

Lily Baltzer says

May 9, 2011 at 9:45 am

I tried your pandesal recipe and it was a success! I live here in South Dakota and dont get to buy the
pandesal and now I can make my own. Thanks for the recipe.

Cory says

May 29, 2011 at 6:32 am


Hi,

Thanks for this recipe. I just made it today and got a 89% approval from my kids.

your video is very helpful and easy to follow.

More power to you!!

Laicah says

May 30, 2011 at 10:15 pm

Hi thanx for sharing this delicious pandesal recipe,I made it today it came out really good. I appreciate all
your efforts and hardowrk. More power to you from TX,USA.

Laicah says

June 4, 2011 at 1:13 pm

hi I tried making this for the first time, its really good. Everyone in my family & friends love it. Thank you.
More power to you!

kevin cruz says

August 7, 2011 at 8:52 am


Hi there. I’m a student researching on the Nutribun. I was wondering if you have the basic recipe of it,
just to give me an idea. We’re going to try and recreate it, and if a success, start a program in schools. Or
maybe if you know anyonw who knows the recipe. Thanks!

kaye says

September 7, 2011 at 12:51 am

Thanks for sharing this recipe! tried it just now. I followed your procedure step by step and for the very
first time I got a perfect batch of homemade bread. my kids will love this. I can’t wait til they get home. I
made some yesterday from a recipe I found at another site. Unfortunately they came out tasteless and
hard as stones. Your video helped me a lot too. I’ll be trying your other recipes. More power!

Karen says

September 12, 2011 at 3:02 pm

Hi po kuya…i just wanna ask if i can use 4 cups of bread flour insted of using two cups of all purpose
flour, is the texture will be the same?…ty

Abii says

September 26, 2011 at 12:02 pm

Can You Make Pandesal With The “Baking Powder”?

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Paksiw na Bangus

by Lalaine Manalo last updated October 4, 2015 posted September 27, 2013 15 Comments

386

SHARES

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I do love all types of fish and seafood dishes but paksiw na bangus has never been a favorite of mine.
That was until a friend of mine taught me a simple tip that made this stewed fish more to my liking: a
teaspoon of oil is added to the dish at the end of cooking. It’s not suprising how a little addition of oil
does wonders as fat carries flavor. Give this a try and let me know what you think on the comments
below. I love hearing from you.
Paksiw na Bangus

Paksiw na Bangus

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Yield: 4 Servings

Ingredients

1 large milkfish

1 thumb-size ginger, sliced into thirds and pounded

1 small onion, peeled and sliced thinly

1 eggplant, end trimmed and cut into 1-inch thick wedges

4 to 5 garlic, peeled and pounded

½ cup vinegar

2 to 3 finger chili

1 cup water
8 to 10 peppercorns

1-1/2 teaspoon salt

1 teaspoon oil

Get IngredientsPowered by Chicory

Instructions

Clean and gut fish, leaving scales intact. Cut into serving parts.

In a pot, combine fish, eggplant, onion, ginger, garlic, vinegar, water, peppercorns, finger chili and salt.
Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced. Drizzle oil
on top and stir gently to combine. Serve hot.

Chiffon Cake

Rated as 4.7 out of 5 Stars

175 made it | 70 reviews

36 photos

Recipe by:Carol"This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter
Cream Frosting."

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Ingredients

14

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2 cups sifted cake flour1 1/2 cups white sugar1 tablespoon baking powder1 teaspoon salt1/2 cup
vegetable oil7 egg yolks3/4 cup cold water2 teaspoons vanilla extract1 teaspoon lemon extract7 egg
whites1/2 teaspoon cream of tartar1 recipe Williamsburg Butter FrostingAdd all ingredients to list

Directions

Prep

30 m

Cook

1h

Ready In

1 h 30 m
Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water
to ensure it is totally grease free.

Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks,
water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.

In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.

Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding
in with rubber spatula. Do not stir. Pour batter into angel food tube pan.

Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until
done. Invert pan until cool.

Footnotes

Get the recipe for Williamsburg Butter Frosting.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 264 calories; 10.2 g fat; 38.2 g carbohydrates; 4.8 g protein; 102 mg cholesterol; 303 mg
sodium. Full nutrition

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