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 eveporated 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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Mango Nut Chiffon Cake

Ingredients:

1 1/2 Cake flour
8pcs. Eggs
1/2 c. Oil
1/4 t. Salt
1/3 c. Mango Puree
1/2 c. Peotraco Caster Sugar
1/2 c. Chopped Nuts (any)
1/2 t. Baking Powder
1/4 t. Cream of tartar
1/2 c. Peotraco Caster Sugar

Procedure:

  1. Preheat oven at 350° F. In a beater, whisk together egg yolks, 1/2 cup peotraco Caster Sugar, oil, mango puree,flour, salt and baking powder untill all ingredients are disolved.
  2. Increase speed to medium for 1 minute and shift to high for 4 minutes. Set aside.
  3. In another bowl beat egg white, cream of tartar until soft Peak forms.
  4. Gradually add Peotraco Caster Sugar while continually beating mixture to egg white mixture.
  5. Fold batter mixture to egg white mixture
  6. In a 10-inch paper lined baking pan, scatter nuts over the bottom. the pour the cake mixture
  7. Bake for 30 minutes or untill done.
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