EntrePinoys Atbp.

Barquillos Recipe

Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1 t vanilla
• 2 egg whites
• 2/3 cup all-purpose flour

Procedure

1. Preheat to 375°F. Prepare 2 baking sheets.
2. In a bowl, cream butter with sugar and vanilla until light and fluffy. Gradually beat in eggwhites. Beat until smooth then fold in the flour.
3. Transfer mixture to a piping bag fitted with a plain round tip. Pipeout batter 2 inches apart on baking sheets.
4. If a piping bag is not available, simply drop the mixture by teaspoonfuls onto the baking sheet then spread thinly with a spatula or the back of a spoon into a 3-inch circle. Bake until wafers are brown along edges.
5. Remove wafers from the baking sheet, one at a time, using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until edges overlap.
6. Cool seam side down on a wire rack until crisp all over. Do the same for all the wafers.
7. Yield 1.5 dozen.

Broas Recipe

Ingredients:

• 4 egg yolks
• 4 egg whites
• 2/3 cup confectioner’s sugar
• 2/3 cup all-purpose flour
• 1/2 t salt
• 1/2 t vanilla

Procedure

1. Preheat oven to 300°F
2. In a bowl, beat egg yolks until light in color and very thick. Set aside. In a separate bowl, beat egg whites until soft peaks form. Add sugar gradually and continue beating until stiff. Fold the egg whites into the egg yolks. Sift the flour and salt together. Fold into the egg mixture. Blend in the vanilla.
3. Transfer mixture into a pastry bag then pipe out strips about 3 inches long. Sprinkle with confectioner’s sugar. Bake for 8 to 10 minutes or until edges are brown.

photo from i139.photobucket.com, madeira-shopping.com

This entry was posted on Thursday, February 28th, 2008 at 8:22 am and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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