I decided to try making puto because I was craving for one. I didn’t have puto moulds, so I used a “lyanera”. I’m not sure if that is the correct way to spell it but its the mold usually used for leche flan. I cut it into six pieces after cooking because the lyanera was a bit big and it was kids who were going to eat the puto (aside from me).

Puto

3 cups all purpose flour
1 1/4 cups water
3 eggs
3 tbsp. baking powder
1 1/2 cup white sugar
1 3/4 cup (1 can) evaporated milk
1/2 cup melted butter
grated cheese (optional)

Mix all the dry ingredients in a bowl. Add the eggs and into the dry mixture and mix thoroughly. Slowly add water, mixing until everything is well blended and has a pancake batter consistency. Stir in the melted butter with the batter.

You can then pour around 2/3 of batter on each puto mould or if you don’t have one, you can also use a lyanera like I did. Steam for around 10-15 minutes, I used a toothpick to see if my puto was cooked already since I had quite a bit of batter in my lyaneras.

If you want, you can add cheese to your puto before you take it out of the steamer. I didn’t have cheese when I made it and it still tasted good according to the kids around the village. Though there were two older people who said it needed more sugar but for me the puto was really sweet enough so I’m not going to add more sugar to it.

Sandwich Bread

2 cups all-purpose enriched unbleached flour
1 cup bread flour (or all-purpose flour, if you do not have bread flour)
1 teaspoon yeast
1 teaspoon salt
1/8 cup sugar
1 cup warm milk
2 tablespoons butter
1/4 - 1/2 cup lukewarm water

Mix the dry ingredients, then add the wet ingredients. Mix and adjust water until all ingredients are incorporated and the dough is capable of forming a ball. Pour the dough onto a flat, floured surface and knead for approximately ten minutes.

Return the dough to an oiled bowl and let rise until doubled in size, approximately 90 minutes. Shape the loaf and then let rise again until the desired size is reached, approximately another hour.*

Bake at 350 for 40 to 45 minutes, until when tapping the bottom of loaf the bread springs back and makes a hollow sound.

I used what was available to me which was primera or first class flour that I bought from a local baking supplies shop. The bread didn’t come out that soft though it is supposed to be a bit soft because its a sandwich bread. However, Mom liked the result even though it didn’t come out soft. I’ll try making this bread again and try to change the flour to see if the primera was the culprit.

Thank you for dropping by and we hope to have you in our community when we are finally up and running.

Baking Corner Admin