My blog is an expression of life,family and tradition. It makes me alive, free and happy. Everything I write, post and share is a product of my exploration, my research and done in my kitchen.Please come in. Have a nice stay. You are all welcome
Hmmmmnn..I guess my energy is pretty low because of the heat and I needed something sweet to perk me up.For the past week,I stopped eating rice because of you know what..turning 42 has again made me think of my size..if I didn’t do anything now,I wont even get out of my present weight and I hate it already.I miss my 118 -125lbs frame.I am actually 125lbs and 35lbs more nowadays.Honestly I love this age..(lol)..it inspires me so much to lose weight.On the contrary I am inspired more to blog about our food and the story behind them.I love the fact that I get to know all these things and the experience is much more than learning because I cook and I enjoy at the same time.
A week ago I posted Filipino Mamon which is a kind of a muffin back home.You dont use muffin liner by the way..Mamon is baked and eaten just like that without frost or anything on top.The exciting part is it can actually turned into a toasted cookie.Well,I consider this as our version of cookie.I grew up eating Mamon Tostado as my merienda.It comes in two shapes,the usual round one and the mini fat sticks.The process of making is basically the same,using the same procedure when making Filipino Mamon,only this time after baking, you have to heat them again to make it dry and crunchy.For extra reading and history you can check my Filipino Mamon(Yellow Sponge Cake).
For the sake of those who are visiting my blog for the first time,here is the recipe:
8 egg yolks
3/4 cup sugar
1/2 cup butter softened
1/3 cup +2 tbsp milk
2 cups cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 tsp orange extract
1/4 tsp lemon extract
1 tsp lemon zest
1 tsp vanilla
8 egg whites
1 tsp cream of tartar
3/4 cup white sugar
Combine and sift cake flour,baking powder,baking soda and salt.Set aside.
In a mixer bowl,put the egg yolks,sugar,butter and milk
Beat in a high speed until fine and smooth
Then add the flour mixture,orange extract,lemon extract,lemon zest and vanilla.
Use the paddle this time and mix in high speed until well combined.Set aside.
This time beat egg whites and cream of tartar together in high speed.
Once the peak starts to form,add the sugar gradually
Beat until high and stiff.
Combine the mixtures by adding the egg white mixture over the egg yolk flour mixture.
Gently fold them together by using wooden spatula.
Once the mixture is combined,make your own mamon using your moulds of preference.
Bake at 350 or 180 for 15 minutes.
How to make Mamon Tostado:
Once the Mamon is done baking,let them cool first.
Then line them in a baking pan and bake again at 350 or 180 for 30 minutes.
Turn the cookie after 15 minutes.
You can store them in a tightly sealed container.
Well,for a change,I made this for my daughter..the upside down cookies turned out great…lol!but she still prefers the fluffy,moist and soft mamon.
This is the usual Mamon,the soft and sweet buttery egg taste that lingers on your mouth..that my daughter really loves!
Take a look at the new image,if you want this way,just use a normal baking pan,like 8X8 square pan,bake at 350 or 180 for 30 minutes,cool then slice, the size is about 2 inch (long )X 1 inch(wide)..another way is..Bake mamon in parchment paper lined loaf pans for 30 – 40 minutes. Cool completely, slice into 3 x 1½ x 1-inch pieces and bake in a 250°F oven for 20 – 25 minutes, turning the cookies after 12 minutes. Cool on a wire rack and store in an airtight container.
Here,they are..the usual fluffy,moist and soft Mamon,now turned into a brown,creamy toasted cookie in two different shapes.My yellow sponge princess has now become a tough cookie.I love it…Come on here..all you Tough Cookie, its time to celebrate..lets eat,lets giggle and lets be merry!Have a blessed weekend to everyone…till next.