Efren Bunquin - Bread, Cakes, Pastries, and More: From the Golden Treasury of Baking

Breads, Cakes, Pastries, and More from The Golden Treasury of Baking by Efren Bunquin
Copyright to this digital edition 2017 by Gene Gonzalez, Raymond A. Bunquin, and Anvil Publishing, Inc.
All rights reserved. No part of this book may be reproduced in any form or by any means without the written permission of the copyright owners and the publisher.
Published and exclusively distributed by ANVIL PUBLISHING, INC. 7th Floor Quad Alpha Centrum 125 Pioneer Street, Mandaluyong City 1550 Philippines Trunk Lines: (+632) 477-4752, 477-4755 to 57 Sales and Marketing: Fax No.: (+632) 747-1622 www.anvilpublishing.com

Book design by Clarissa Ines (cover), Ysa Garcia and Marielle Tay o na (interior) Cover photo by Serg64 / PIXTA E-book formatting by Arvyn Cerzo
ISBN 9789712734342 (e-book) Version 1.0.0 Table of Contents ....................................

Introduction to Efren Bunquins Book .................................... It was at a Kundirana concert practice that I met Raymond Bunquin and learned about his late fathers cookbook. Knowing and being abreast in the cookbooks by local authors coming out in the Philippine market, I was fascinated and intrigued at never seeing this book around. I received the book, which was a third edition (July 1976) copy, and was immediately enthralled by its contents to the point that I spent several sleepless nights after I had gone through it. I had then made a decision to kitchen-test the more than 400 recipes at the Research and Development Center of the Center for Asian Culinary Studies. Concurrently, I was writing a book on traditional Philippine breads to preserve and study disappearing panaderia bread, and Efren Bunquins work reinforced and gave me new insights on methods and recipe proportions.

This book was also way ahead of its time, having been first published in 1963. Even in its third revision in 1976, the book contained bread that became trendy in the Philippine setting during the 90s up to this part of the 21st century, such as focaccia, Mexican pan dulce, brioche, etc. It is my loss that I never met Raymonds dad, Efren Bunquin, who was not only a baker but a scientist and was one of the leading authorities on flour. Being a cereal chemist who finished his education at North Western University with a MS degree in Cereal Chemistry, it could be said that Efren Bunquin was one of the first people in the Philippine culinary scene to have dealt with molecular cuisine and gastronomy if translated in the 20th century language. As I got hold of his book, my greatest concern was to ask the Bunquin family to share this book (they give copies as gifts to friends) with the growing genre of baking enthusiasts and professionals in the country. The recipes in the book became a school project, since many traditional breads needed to be tested.

We did not touch or tweak recipes in the book as it was our concern to preserve Mr. Bunquins recipes so that could be a historical base for other recipes in the future. Thus, only annotations and recommendations were made at the end of the recipes. Furthermore, the books original title was The Golden Treasury of Baking and Candymaking and we decided not to include the candymaking section. This is because all recipes in the book are industrial and make use of industrial ingredients. I would like to thank my assistant, Maycel Globasa, who put together the schedules for the kitchen testing and compilations of the recipes; and Ria Aplasca, our sous chef for research and development, who got the following Center for Asian Culinary Studies (CACS) students: Michael Raymond Barcelona, Erik Santiago, Charmaine Yu, Robbie Salvador, Neal Valenzuela, and Dindo Bollozos.

My heartfelt thanks for your support and your prized work in sharing the book to all avid bakers, who will consider this as one of their pillars. Gene Gonzalez

Auroras Pillow
CAKE BATTER cup butter 1 cup sugar 6 egg yolks, beaten 2 cups cake flour cup cornstarch 1 tsp baking soda 1 Tbspbaking powder tspsalt cup cocoa 1 cup milk, diluted 1 tsp vanilla Cream the butter. Add sugar and beaten egg yolks. Alternately add the sifted dry ingredients with the milk and vanilla. Blend well and set aside. CAKE MERINGUE 6 egg whites 1 tsp cream of tartar 1 tsp calamansi juice cup sugar Beat egg whites and cream of tartar until soft peaks form.

Add sugar and calamansi juice gradually. Fold in the cake batter mixture. Pour in a greased and floured 8 x 10 rectangular pan. Bake at 325F for 55 minutes. DECOR 1 cupfruit cocktail, drained cup cream 2 small packages peach gelatin or cup 1 cupwarm water cuppeaches, sliced cup cherries Remove about inch from top of cake; the inside will be a hollow-like trunk. Set aside.

Prepare drained fruit cocktail and mix with cream. Refrigerate. Using 2 packages of peach gelatin, dissolve gelatin in warm water. Cool. Meanwhile, arrange sliced peaches in pan with cherries. Pour cooled gelatin and refrigerate until gelatin has settled.

Place settled gelatin on top of cake and frost side of cake with and refrigerate. Black Maharajas
Prune Cake
1 Tbsp calamansi juice
cup water cup evaporated milk, diluted (1:1) 1 cup prunes cup water cup butter cup sugar 2 cups sugar 2 cups cake flour 1 Tbsp baking soda 1 Tbsp baking powder 6 egg yolks 67 (1 cup) egg whites 3 cups cream of tartar Combine water and calamansi juice. Add to the milk and let stand until the milk coagulates. Set aside. Boil prunes in water until soft. Pit, then chop.

Cream butter until light and fluffy. Add 2 cups of sugar gradually. Put in egg yolks one at a time, beating well after each addition. Sift flour, baking powder, and soda. Beat flour mixture to the batter alternately with sour milk. Set aside. Set aside.

Beat egg whites until soft peaks are formed. Gradually add cups of sugar, beat until stiff but not dry. Fold in batter to the egg whites. Pour into paper-lined rectangular pan and bake at 350F for 40 minutes. Cool and frost with . Brazo de la Reyna
FILLING 1 cup condensed milk 12 egg yolks 1 Tbsp orange rind cup cashew nuts 1 tsp vanilla 2 Tbsps butter Combine egg yolks and condensed milk.

Cook on top of a double boiler. Continue cooking until thick or of spreading consistency. Add butter, cashew, and vanilla. Stir in orange rind. Blend well. Cool and set aside.

MERINGUE 2 cups egg whites 1 cup sugar 1 tsp cream of tartar 1 tsp orange extract Beat egg whites to soft peaks. Add cream of tartar, beating continuously until stiff peaks and spread. Add sugar gradually, beating the egg whites continuously. Flavor with orange extract. Spread meringue on heavily oiled brown-paper-lined cookie sheet. Bake at 400F for 2025 minutes or until it is golden brown.

While hot, spread the prepared filling. Roll into a jelly roll. Burnt Sugar Cupcakes

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