Breads, Cakes, Pastries, and More: From the Golden Treasury of Baking

By Efren Bunquin

Breads, Cakes, Pastries, and More features baking recipes originally culled by cereal chemist and food technologist Efren G. Bunquin in his book The Golden Treasury of Baking and Candymaking. Kitchen-tested by the Center for Asian Culinary Studies and with annotations and recommendations from Chef Gene Gonzalez, recipes in this book include popular local breads such as Pan de Sal, Mamon Especial, and Ensaimada; Chinese snacks such as Hopia, Bitso-Bitso, and Pilipit; European breads such as Pizza Italiana, Danish Croissant, and L' Gateau Sans Rival; and many more.

• Language: English
• Publisher: Anvil Publishing, Inc.
• Release date: Aug 23, 2018
• ISBN: 9789712734342

Book preview

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Breads, Cakes, Pastries, and More

from The Golden Treasury of Baking by Efren Bunquin

Copyright to this digital edition © 2017 by

Gene Gonzalez, Raymond A. Bunquin, and Anvil Publishing, Inc.

All rights reserved. No part of this book may be reproduced in any form or by any means without the written permission of the copyright owners and the publisher.

Published and exclusively distributed by

ANVIL PUBLISHING, INC.

7th Floor Quad Alpha Centrum

125 Pioneer Street, Mandaluyong City

1550 Philippines

Trunk Lines: ([phone], 477-4755 to 57

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Fax No.: ([phone]

www.anvilpublishing.com

Book design by Clarissa Ines (cover),

Ysa Garcia and Marielle Tayona (interior)

Cover photo by Serg64 / PIXTA

E-book formatting by Arvyn Cerézo

ISBN 9789712734342 (e-book)

Version 1.0.0

Table of Contents

....................................

Introduction to Efren Bunquin's Book

Cakes

Fine Pastries

Specialty Breads, Sweet Goods, and Coffee Cakes

Canton, Dimsums, and Other Chinese Snacks

Frostings, Fillings, and Sauces

Decorative Frostings

Uncooked Butter Frostings

Fondant Frostings

Creamy Cooked Frostings

Meringue Frostings

Sauces

About the Authors

Introduction to

Efren Bunquin’s Book

....................................

It was at a Kundirana concert practice that I met Raymond Bunquin and learned about his late father’s cookbook. Knowing and being abreast in the cookbooks by local authors coming out in the Philippine market, I was fascinated and intrigued at never seeing this book around.

I received the book, which was a third edition (July 1976) copy, and was immediately enthralled by its contents to the point that I spent several sleepless nights after I had gone through it.

I had then made a decision to kitchen-test the more than 400 recipes at the Research and Development Center of the Center for Asian Culinary Studies. Concurrently, I was writing a book on traditional Philippine breads to preserve and study disappearing panaderia bread, and Efren Bunquin’s work reinforced and gave me new insights on methods and recipe proportions. This book was also way ahead of its time, having been first published in 1963. Even in its third revision in 1976, the book contained bread that became trendy in the Philippine setting during the ’90s up to this part of the 21st century, such as focaccia, Mexican pan dulce, brioche, etc.

It is my loss that I never met Raymond’s dad, Efren Bunquin, who was not only a baker but a scientist and was one of the leading authorities on flour. Being a cereal chemist who finished his education at North Western University with a MS degree in Cereal Chemistry, it could be said that Efren Bunquin was one of the first people in the Philippine culinary scene to have dealt with molecular cuisine and gastronomy if translated in the 20th century language. As I got hold of his book, my greatest concern was to ask the Bunquin family to share this book (they give copies as gifts to friends) with the growing genre of baking enthusiasts and professionals in the country.

The recipes in the book became a school project, since many traditional breads needed to be tested. We did not touch or tweak recipes in the book as it was our concern to preserve Mr. Bunquin’s recipes so that could be a historical base for other recipes in the future. Thus, only annotations and recommendations were made at the end of the recipes.

Furthermore, the book’s original title was The Golden Treasury of Baking and Candymaking and we decided not to include the candymaking section. This is because all recipes in the book are industrial and make use of industrial ingredients.

I would like to thank my assistant, Maycel Globasa, who put together the schedules for the kitchen testing and compilations of the recipes; and Ria Aplasca, our sous chef for research and development, who got the following Center for Asian Culinary Studies (CACS) students: Michael Raymond Barcelona, Erik Santiago, Charmaine Yu, Robbie Salvador, Neal Valenzuela, and Dindo Bollozos.

My heartfelt thanks for your support and your prized work in sharing the book to all avid bakers, who will consider this as one of their pillars.

Gene Gonzalez

cakes

Aurora’s Pillow

breads_(1)

CAKE BATTER

½ cup butter

1 cup sugar

6 egg yolks, beaten

2¼ cups cake flour

¼ cup cornstarch

1 tsp baking soda

1 Tbsp baking powder

½ tsp salt

¼ cup cocoa

1 cup milk, diluted

1 tsp vanilla

Cream the butter. Add sugar and beaten egg yolks. Alternately add the sifted dry ingredients with the milk and vanilla. Blend well and set aside.

CAKE MERINGUE

6 egg whites

1 tsp cream of tartar

1 tsp calamansi juice

½ cup sugar

Beat egg whites and cream of tartar until soft peaks form. Add sugar and calamansi juice gradually. Fold in the cake batter mixture. Pour in a greased and floured 8 x 10 rectangular pan. Bake at 325°F for 55 minutes.

DECOR

1 cup fruit cocktail, drained

½ cup cream

2 small packages peach gelatin

or ½ cup

1 cup warm water

½ cup peaches, sliced

½ cup cherries

Remove about ⅛ inch from top of cake; the inside will be a hollow-like trunk. Set aside. Prepare drained fruit cocktail and mix with cream. Refrigerate. Using 2 packages of peach gelatin, dissolve gelatin in warm water. Cool. Meanwhile, arrange sliced peaches in pan with cherries. Pour cooled gelatin and refrigerate until gelatin has settled. Place settled gelatin on top of cake and frost side of cake with Butter Icing and refrigerate.

Black Maharaja’s

Prune Cake

breads_(2)

1 Tbsp calamansi juice

½ cup water

½ cup evaporated milk,

diluted (1:1)

1 cup prunes

½ cup water

½ cup butter

¾ cup sugar

2 cups sugar

2½ cups cake flour

1 Tbsp baking soda

1 Tbsp baking powder

6 egg yolks

6–7 (1 cup) egg whites

3 cups cream of tartar

Combine water and calamansi juice. Add to the milk and let stand until the milk coagulates. Set aside. Boil prunes in water until soft. Pit, then chop. Cream butter until light and fluffy. Add 2 cups of sugar gradually. Put in egg yolks one at a time, beating well after each addition. Sift flour, baking powder, and soda. Beat flour mixture to the batter alternately with sour milk. Blend in prunes. Set aside. Beat egg whites until soft peaks are formed. Gradually add ¾ cups of sugar, beat until stiff but not dry. Fold in batter to the egg whites. Pour into paper-lined rectangular pan and bake at 350°F for 40 minutes. Cool and frost with Divinity Icing.

Brazo de la Reyna

breads_(3)

FILLING

1 cup condensed milk

12 egg yolks

1 Tbsp orange rind

¼ cup cashew nuts

1 tsp vanilla

2 Tbsps butter

Combine egg yolks and condensed milk. Cook on top of a double boiler. Continue cooking until thick or of spreading consistency. Add butter, cashew, and vanilla. Stir in orange rind. Blend well. Cool and set aside.

MERINGUE

2 cups egg whites

1 cup sugar

1 tsp cream of tartar

1 tsp orange extract

Beat egg whites to soft peaks. Add cream of tartar, beating continuously until stiff peaks and spread. Add sugar gradually, beating the egg whites continuously. Flavor with orange extract. Spread meringue on heavily oiled brown-paper-lined cookie sheet. Bake at 400°F for 20–25 minutes or until it is golden brown. While hot, spread the prepared filling. Roll into a jelly roll.

Burnt Sugar Cupcakes

breads_(4)

¾ cup sugar

¾ cup coffee (very strong)

¾ cup butter

1¼ cups sugar

3 eggs

2¾ cups all-purpose flour

1 Tbsp baking powder

¾ tsp salt

½ cup milk

1 tsp vanilla

½ cup cashew nuts

Preheat oven to 350°F.

Heat ¾ cup sugar in a skillet. Stir gently and continuously. When completely melted and dark amber in colour, remove from heat and add coffee. When bubbling ceases, return to low heat until all the caramelized sugar is dissolved. Set aside. Let it cool to room temperature. Cream butter, add 1¼ cups sugar gradually and beat until light. Add eggs one at a time and beat well after each addition.

Sift flour, baking powder, and salt.

Combine cooled burnt sugar syrup and ½ cup milk.

Stir in the dry ingredients alternately with the milk mixture. Add vanilla and nuts; blend well.

Pour into greased muffin tins. Fill only ⅔ full. Bake for 20 minutes or until done.

Frost when cool with Butter Icing.

Caramel Nut Torte

CARAMEL MIXTURE

¾ cup sugar

½ cup hot water

Melt sugar in pan. Remove from fire. Add hot water carefully. Return to fire and cook until thick, stirring constantly until all the lumps disappear. Cool and set aside.

CAKE BATTER

1 tsp cake flour

¼ cup cornstarch

1 tsp baking powder

1 tsp salt

6 egg yolks

½ cup sugar

½ cup corn oil

½ cup chopped cashew nuts

1 tsp vanilla

Sift flour, cornstarch, baking powder, and salt together. Beat egg yolks until thick and lemon colored, then add oil and sugar. Put in the dry ingredients alternately with the caramel mixture. 

Blend well. Fold in nuts and vanilla. Set aside.

MERINGUE

6 egg whites

½ tsp cream of tartar

1 tsp calamansi juice

½ cup sugar

Beat egg whites, cream of tartar and calamansi juice until soft peaks form. Gradually add sugar and continue beating until stiff; fold into batter.

Pour into round layer pans lined with wax paper. Bake at 350°F for 30 to 40 minutes. Cool.

Place cream filling in between layers.

Pour caramel topping over cake, allowing to drip over the sides in several places. Top with chopped nuts.

Cherry Pink Party Cake

breads_(5)

Sift together into bowl:

2¼ cups sifted cake flour

1⅓ cups sugar

3 tsps baking powder

Put in:

½ cup shortening,

emulsified

1 tsp salt

¼ cup maraschino

cherries, cut into

eight pieces

½ cup milk, diluted

Beat vigorously with a spoon for 2 minutes by the clock (about 150 strokes per minute) or with an electric mixer on slow to medium speed for 2 minutes.

Add:

½–⅔ cup unbeaten egg whites (from 4 large eggs)

Beat 2 more minutes. Fold in:

½ cup chopped cashew nuts

Pour batter into prepared pans. Pan size: 2 round layers, 8-inch diameter, ¼ inch deep (or 9 inches in diameter, 1½ inches deep) or oblong pan, 9" x 13" x 2" Temperature: 350°F (moderate oven). Bake for 30 to 35 minutes. Cool. Frost with Marshmallow Filling and Icing.

Chewy Fruit Bars

breads_(6)

1 cup glazed fruits, mixed

½ cup cashew nuts,

chopped coarsely

6 whole eggs

1 cup granulated sugar

1 tsp baking powder

1 cup all-purpose flour

1 tsp salt

enough flour to

dredge the glazed fruits

Dredge the glazed fruits and nuts. Set aside.

Beat whole eggs until fluffy. While beating, add granulated sugar and baking powder gradually. Fold in all-purpose flour and salt. Add the glazed fruits and cashew nuts until well-blended. Pour in a waxed paper-lined square pan and bake in a moderate oven at 350°F. Cool, then refrigerate before cutting into squares. Keep refrigerated before serving.

Choco-Naise

Strawberry Shortcake

breads_(7)

3½ cups cake flour

1½ cups sugar

⅓ cup cocoa

2½ tsps baking powder

1 tsp baking soda

1 tsp salt

¾ cup mayonnaise

¾ cup water

1 tsp vanilla

6 egg yolks

GARNISHING

2 cups whipped cream

¼ cup toasted chopped cashew nuts

1–2 cups fresh strawberries

Combine all dry ingredients and sift together in a mixing bowl. Add mayonnaise and beat at slow speed. While beating, add ½ of the water in thin streams. Stop mixer and scrape sides and bottom of the mixer. Resume mixing and add egg yolks one at a time. Add the remaining water and finally, vanilla. Increase speed of mixer and end up mixing at exactly 10 minutes.

Place the batter in a 9-inch diameter cake pan lined with wax paper and thoroughly greased. Bake at 350°F for 45 minutes.

Cool the cakes. Prepare the whipping cream. In between layers, put cream and nuts. Top with fresh strawberries.

Cocoa Divinity Cake

Sift together in a bowl:

2 cups sifted cake flour

1½ cups sugar

1¼ tsp baking powder

1 tsp salt

6 Tbsps cocoa

Add:

⅔ cup shortening

1 cup + 1 tsp vinegar buttermilk or sour milk

2 unbeaten eggs

Mix with