Baked Bibingka Supreme

Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 whole eggs
1 cup white sugar
1 1/3 cup Fresh Milk
1/4 cup butter
1/4 cup sugar
1/2 cup Grated Cheese
2 pcs Salted Eggs, sliced

Procedure:

· Preheat oven to 350ºF.  Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside. 

 Sift flour, baking powder and salt together. Set aside.

· Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.

· Add flour mixture alternately with Fresh Milk into the egg. Beat to blend thoroughly.

· Pour mixture in lined pans.

· Bake for 10 minutes,  then remove from the oven.

· Spread butter on top then sprinkle with sugar and grated cheese.

· Decorate with salted egg slices and bake for 10 to 15 minutes more.

Note :  to check Bibingka for doneness, use  the toothpick test. Just stick a toothpick into the center of your cake, if there is wet batter still on the toothpick, it needs more time in the oven,but if it comes out clean, your cake is done

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Recipe for Empanaditas by Chef Boy Logro

Ingredients:

For the dough:
2 cups all-purpose flour 

1/2 teaspoon of salt 1/2 teaspoon of baking powder 

4 tablespoons of butter 

1/4 cup ice water

For the filling:

2 tablespoons vegetable oil

1/2 cup white onion, shredded

1/2 bell pepper, diced

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/2 pound ground beef

1 cup potatoes, diced and cooked 

1/2 cup beef broth

1 egg yolk

Salt to taste

Procedure:

For the filling:

In a large skillet, heat the oil.  

Add the onions, bell pepper, garlic, beef, tomato paste  and cumin and cook for about six minutes over medium heat. 

Add the cooked potatoes and cook for about seven minutes.

Add the broth, season with salt and cook until meat is cooked through. 

 
For the dough:

Place the flour and salt in a bowl.

Add the butter and water until the dough forms. 

Form a ball, cover with plastic wrap, and place in the refrigerator for about 30 minutes. 

On a lightly floured surface, roll out the dough into a thin rectangle.

Cut out round shapes with a cutter or a small plate. 

To make the empanada: 

Fill the dough with the beef mixture.

Brush the edges with egg and close the dough by pressing the edges together to form a half moon. 

Preheat oil in a deep pot.

Fry the empanadas for about three minutes on each side.

Remove from the oil and drain on paper towels.