Featured Recipe
 

HONEY BROWNS
CHOCOLATE FROSTING

Ingredients:
1/2 Cup butter
1/4 Cup PEOTRACO Premium Cocoa
1/2 Cup PEOTRACO Honey Browns
3/4 Cup Evaporated milk
 
Procedure:
Melt butter over medium flame. Add Peotraco Premium Cocoa Powder. Dissolve until smooth. add Peotraco Premium Cocoa Powder. Dissolve until smooth. Add Peotraco Honey Browns and evaporated milk and continue cooking until mixture becomes thick or until spreading consistency is achieved. Spread on breads or cakes.

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Tips for Baking

1. Do not overmix and do not overbake
2. Carefully read the recipe before proceeding. Use the specified ingredients, and pre-measure them
3. Always use metal measuring cups for dry ingredients and a glass measuring cup for liquid ingredients

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Fondant Icing

Ingredients:

6 Cups Peotraco Premium Powdered Sugar
1 Sachet Peotraco Gummix Powder
1/4 Cup Peotraco Glucose
1/2 Cup Eggwhites
1 tsp. Peotraco Glycerine
Peotraco Macy's Cornstarch for dusting

Procedure:

  1. In a big bowl, pour approxiamately 3 cups of peotraco Promium Powdered Sugar, creating a well at the center.
  2. Pour the Gummix into the center of the well
  3. In a Measuring glass, Stir together eggwhites, glucose, Glyrine and blend them well
  4. Pour the Liquid mixture into the of the well and mix them, Starting at the center of the well and working towards the side
  5. Add more powdered sugar until desired firmness is achieved and knead until smooth.
  6. Rest for 15 minutes. then knead again before using

Tip: Fondants are very sensitive to weather conditions. Peotraco Premium Powdered Sugar is most suitable for all weather

* Always keep in an airtight container when not in use to avoid drying up.
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