Click the above image to see the larger version and the details of the Bakery Fair 2011.

Visit the URC Flour Division Booth No. 273

Universal Robina Corporation will be participating in the Bakery Fair 2009 on February 19-21 at the World Trade Center. Organized by the Filipino-Chinese Bakery Association Inc. (FCBAI), Bakery Fair is now on its 5th year in showcasing the best from the bakery, confectionery and foodservice equipment and supplies industries in the country.

Join the different seminars to learn updates on new baking technology and techniques. Visit the URC Flour Division Booth No. 263 for delightful and easy recipes on bread, bars, cookies, pastries and cakes only from the world-class baking experts.

See you there!

Turn sponge cakes into exciting new treats! Soak in coffee, milk, chocomint, add cream and decorate with chocolate shavings. Further introduce varieties by offering different shapes and sizes. Pack in attractive container to sell as gifts.

Ingredients:

Sponge Cake
300 g Egg Yolk
350 g Granulated White Sugar
(divided into two: batch 1:50 g, batch 2:200 g)
450 g Egg Whites
312 g CONTINENTAL All-Purpose Flour

Coffee Syrup:
1250 g Water (boiling)
18 g Instant Coffee Powder
160 g Coffee Liquor
100 g Granulated White Sugar

Coffee Cream Filling:

6 g Gelatin Powder
360 g Coffee Liquor
120 g Egg Yolks
170 g White Sugar (divided into 2 equal parts)
450 g Whipping Cream, whipped and chilled
450 g Cream Cheese, softened
as desired Whipping Cream
as desired Cocoa Powder

Sponge Cake Preparation:

1. Preheat oven to 350ºF.
2. Line baking sheet with parchment paper then set aside.
3. Using mixer, whisk egg yolks until light in color and fluffy. Add 150 g of granulated white sugar and continue beating until the mixture becomes really thick and ivory in color. The whisk must form a trail of ribbon when lifted from the mixture. If the trail does not easily disappear, set aside.
4. In a separate bowl, whisk egg whites until peaks form.
5. Gradually add remaining 200 g of granulated white sugar while whisking. Continue beating until stiff peaks form. Set aside.
6. Fold in 1/3rds of sieved CONTINENTAL All-Purpose Flour alternating with 1/3rds of the egg white mixture into the egg yolk mixture. Mix until well blended.
7. Full spread batter onto whole baking sheet. Bake at 350ºF for 15-20 minutes or until toothpick inserted in the middle comes out clean.
8. Line another baking sheet with parchment paper then dust it with confectionery sugar.
9. When sponge cake is baked, invert it onto prepared sugar-dusted baking sheet then peel off parchment paper. Invert back immediately then cool completely.
10. Cut into pieces according to desired size.

Coffee Cream Filling:

1. Bloom in gelatin powder in coffee liquor for 5 minutes. Warm it over low fire until gelatin is fully melted. Set aside until cool.
2. Beat egg yolks over a double broiler until warm. Whisk vigorously to prevent eggs from over cooking. Transfer in a mixing bowl then beat in a mixer with a paddle attachment at medium speed until light and fluffy. Add 85 grams of granulated white sugar and continue to beat until ribbon stage is achieved.
3. Pour cooled gelatin mixture into egg yolk mixture.
4. In a separate mixing bowl, beat the cream cheese with a paddle attachment until smooth and creamy. Add remaining 85 grams sugar and continue to beat until light. Fold the egg yolk mixture into the cream cheese.
5. Fold whipping cream into the cream cheese mixture.

Assembly:

1. Brush one side of the sponge cake with coffee syrup.
2. Spread coffee cream filling then top with another layer of sponge brushed with coffee syrup. Repeat the layers until desired height.
3. Cut into single serve pieces using 2” x 2” square cutter.
4. Finish each piece with piped whipped cream then dust top with cocoa powder. Add chocolate shavings for décor.

Turn empanadas into exciting new treats! Make them sweet or savory – prepare them with fruit jam or spicy meat fillings. Further introduce varieties by offering different shapes and sizes. Pack in attractive container to sell as gifts.

Ingredients:

900 g CONTINENTAL All-Purpose Flour
20 g Salt
200 g Whole Eggs (equivalent to 4 eggs)
400 g Shortening
200 g Water

Dough Preparation:

1. In a mixing bowl, combine CONTINENTAL All-Purpose Flour, salt, whole eggs, shortening and water.
2. Kneed until well developed, about 7-10 minutes.
3. Rest the dough inside the chiller for 20 minutes.
4. Roll out the dough into 1mm-thick sheet, using a rolling pin. Place the dough in a floured board and cut into 3-inch diameter round.
5. Put 30-gram meat filling for every 3-diameter round of dough.
6. Fold dough to make a half moon shape.
7. Seal the edges of the dough with fork tines.
8. Arrange the finished product on a greased and floured 12’”x 16” baking sheet.
9. Beat 1 piece of egg and brush on top of empanada dough.
10. Bake at 375ºF for 18-20 minutes or until golden brown.

For Meaty Empanada, sauté garlic and ground pork until pork is well cooked. Add green peas, carrots, potatoes and raisins. Let cool before putting into empanada dough.

For Bowtie Empanada, cut dough into rounds using 2-inch fluted round cookie cutter. Put filling in the middle. Fold sides towards the center. To seal, use 4-inch dough string and tie around on folded sides. Knot ends of string then bake.

Turn pan de sal into an exciting new treat! Make it sweet or savory – put fruit jam or meat filling, blend in herbs or roll in oats. Use whole wheat flour for added nutrition. Further introduce varieties by offering different shapes and sizes. Pack in attractive container to sell as gifts.

Ingredients:

35g Instant Yeast
720g Water
1000g Blend 100 Flour
25g Salt
110g Sugar
60g Butter
60g Shortening
60g Powdered Milk
250g Bread Crumbs

Pan de Sal Preparation:

1. In a mixing bowl, dissolve instant yeast in water.

2. Add Blend 100 Flour, salt, sugar, butter shortening and powdered milk.

3. Knead until a soft dough forms.

4. Let rise until double, about 1 hour.

5. Punch down dough and roll into a 2 to 3–inch thick cane shape.

6. Dust cane-shaped dough with bread crumbs.

7. Divide dough into 30 g pieces, yields approximately 70 pieces.

8. Place the pieces of dough on baking sheet, cut side up.

9. Let rise until double in size.

10.Bake at 400ºF for about 12-20 minutes, or until top turns golden.

For Coco Jam-Filled Pan de Sal, fill the 30-gram pan de sal dough with 25 grams of coco jam. Seal dough completely and put sealed portion at the bottom. Let rest then bake.

For Sweet Herb Stick, add black olive slices and dry basil while mixing ingredients. To shape, roll 30-gram dough pieces into 1-inch width by 6-inch length cane-shaped dough.

For Whole Wheat Pan de Sal, add 200 grams of whole wheat flour and 500g of water while mixing ingredients. Coat top of 30-gram dough with rolled oats before baking.

Turn pretzels into exciting new treats! Make them sweet and savory – prepare them with herbs or choco cinnamon. Further introduce varieties by offering different shapes and sizes. Pack in attractive container to sell as gifts.

Ingredients:

250g Water

250g Fresh Milk

12g Instant Yeast

150g White Sugar

15g Salt

100g Butter

60g Whole Eggs (equivalent to 1 large egg)

50g Powdered Milk

1000g GLOBE First Class Flour

Dough Preparation:

1. In a mixing bowl, combine water, fresh milk, instant yeast, white sugar, salt, butter, eggs, powdered milk and GLOBE First Class Flour.

2. Knead until very elastic dough forms, about 8-10 minutes.

3. Transfer to a greased bowl and cover with damp cloth. Let rise inside the chiller for 20 minutes.

4. Cut the dough into 65 g per piece.

5. Roll into a 1-inch thick cane shape.

6. Cross cane-shaped dough to form a ribbon and put on a greased baking sheet.

7. Let rise for 35 minutes or until double in size.

8. Bake at 375ºF for 18-20 minutes.

For chocolate cinnamon flavor, add chocolate chips after kneading. Mix cinnamon and brown sugar in a separate bowl. Coat baked pretzel with cinnamon sugar mixture while warm.

For rustic pretzel, dissolve baking soda in hot water. Dip plain pretzel into soda solution before baking. Sprinkle with salt crystals.

Turn soft rolls into exciting new treats! Prepare them with different coatings and fillings. Further introduce varieties by offering different shapes and sizes. Pack in attractive container to sell as gifts.

Ingredients:

Soft Roll Dough

35 g Instant Yeast
450g Water
1000g GLOBE First Class Flour
20g Salt
180g Sugar
10g Bread Improver
50g Powdered Milk
150g Whole Eggs (Equivalent to 3 eggs)
100g Butter

Soft Roll Preparation:

1. In a mixing bowl, dissolve yeast in water.

2. Add GLOBE First Class Flour, salt, sugar, bread improver, powdered milk, whole eggs and butter.

3. Knead until a soft dough forms.

4. Let rise until double in size, about 1 hour.

5. Punch down dough and weigh 50g per piece. Makes approximately 35 pcs.

6. Round the dough into 3 inch thick balls.

7. Place pieces onto baking sheet and let rise until double in size.

8. Bake at 375ºF for about 15-18 minutes or until done.

For Kopi buns, swirl pipe coffee cream coating on top of each dough before baking. To make coffee cream coating, cream butter, shortening, powdered sugar and powdered milk. Add coffee powder, CONTINENTAL All-Pupose Flour and whole eggs. Continue mixing until well-blended and mixture is very fluffy. Bake at 375ºF for about 15-18 minutes or until top is set like cookies.

For Durian-Filled Cream Bread, flatten 3-inch dough balls. Put 20g durian paste in the middle of the dough. Roll dough and mold into crescent shape. Cut top of dough for decoration then brush with egg wash. Put on a greased baking sheet. Let dough rise until double in size, then bake for 18 minutes.

For Sweet Cross Rolls, dissolve 150g confectionery sugar to 40g of hot water. Mix until well-blended. Pipe mixture on top of soft roll to decorate.