Management Monday: Rise 'em up!

Hola everyone! :D It's Management Monday once again! And I'm on my second week of MWF project. I do apologize if I cheated last week. :P A lot of things came up, which consumed most of my time. >.< So without further ado, here's my Monday tips for everyone!


Do you love the old-fashioned taste and aroma of yeast bread like pan de sal, pan de agua, and the like? Have you tried making them of your own? Well, basically that's exhausting, and time consuming, but believe me, it is worth the wait and effort. And to meet your perfect bun/bread, MYXILOG offers these basic instructions:

Temperature: Yeast combined with hot liquid is what causes bread to rise. Use your finger to test the temperature of the liquid. It should be very hot to the touch.

Kneading: Sprinkle flour on work surface, dough and your hands. Fold dough over toward you, pressing down and away from you using only the heels of your hands. Rotate dough one-quarter turn, continue kneading until dough is smooth and elastic.

Rising: Simply cover dough with a cling wrap or a greased plastic wrap plus a clean towel on top of that, let rise in warm, drat-free place for 20-30 minutes, or until doubled in size. It is then ready to bake.

I hope these basic techniques help you improve your homemade yeast bread. ^_^ Enjoy the week guys and take care!

3-Ingredient No-Bake Cereal Bar Recipe

It's Wholesome Wednesday! This aims to help everyone on how to cook healthy no-cook dishes. Yes, read that right, NO COOKING or NO BAKING REQUIRED, and definitely, HASSLE-FREE recipes. (More likely, easy meals in minutes!)


Love starting off your days with cereals? Well I guess you can have a bite even for dessert after lunch, or dinner. :)

LET'S GET STARTED!


You'll need:

• vanilla-flavored mashmallows
• cereal of your choice
• butter

Masera Tea Batangas; Now Serving! (Formerly TeaLeaves)

I can live without lunch, I just need a cup of icy cold milk tea, I'm totally satisfied!

And regardless with my intro, I'm glad to announce that there's another newly opened MT shop here in Batangas. Hurray! It is located along P. Burgos Street, just beside Red Ribbon Bakeshop and Zeny's Money Changer.


And like other typical milk tea hub, they have a glass door, a very calm ambiance with seats and tables where you can do your chitchats with friends, write a story or you could bring your gadget and just enjoy the environment and your beverage. The place really reminds me of Moonleaf Tea Shop. ^_^



They have their menu board located above the production area, as if others aren't with the same set up. LOL.

Management Monday: Baking with Olive Oil

Happy Monday everyone! Today's post is about tips and tricks on how to handle and manage stuff in the kitchen (like how tos and DIYs).


In baking, butter is an essential ingredient. But if you'll pick between the two ingredients below, what will it be? Butter? or Olive oil?


Now, did you know that using olive oil in baked goods can cut their cholesterol and saturated fat content while lending them a fine, even texture. And olive oil has an emulsifier that produces a smooth batter, resulting in cakes that have a moist, tender texture. To substitute olive oils in your recipes, here's a conversion chart:

BUTTER/MARGARINE	OLIVE OIL
1 teaspoon	3/4 teaspoon
1 tablespoon	2 1/4 teaspoon
2 tablespoons	1 1/2 teaspoon
1/4 cup	3 tablespoons
1/3 cup	1/4 cup
1/2 cup	1/4 cup plus 2 tablespoons
2/3 cup	1/2 cup
3/4 cup	1/2 cup plus 1 teaspoon
1 cup	3/4 cup

(chart source)
The conversion chart above is appropriate for most cake and pastry recipes where quantities are critical. Keep in mind, however, that it is not always a good idea to use liquid shortening (olive oil/vegetable oil) instead of solid shortening (butter/margarine). No, never use olive oil for frosting.

So I guess that's it! Hope this helps! Enjoy the rest of the week guys. Please stay safe! Adios.

MWF Food Project

Been busy for nothing, really, does made me blog less than the usual. How do I say so? Last March, while having our feasibility study (I'm obviously busy that time preparing for our output and defense), I'd be able to post 18 different articles in a row (that's a wow!). Yes, and apparently, after graduation, there's nothing to blog about (poor me).

And then last night, I thought it'll be exciting if I'll come up with a project like Talent Tuesday or Throwback Thursday (hey! that's viral on IG and other SNS already!). I know! There's nothing I could think of! Stop bugging me conscience! (Okay, continue.) Thanks.

So to keep my blog more active and alive, here I introduce a challenge I've made myself called MWF Project. MWF, as we all know, literally means Monday, Wednesday and Friday but mine's Myx' World of Foods (Visit MWF for more pro and delicate dishes, hehe). And considering that recipe blog, since it's my very first food hub, I've decided to name my challenge after that blog yet still, with other definition.

What's with MWF?

M for Management Monday -
A post of tips and tricks on how to handle and manage stuff in the kitchen (like how tos and DIYs).



W for Wholesome Wednesday -
This one aims to help everyone on how to cook healthy no-cook dishes. Yes, read that right, NO COOKING or NO BAKING REQUIRED, and definitely, HASSLE-FREE recipes. (More likely, easy meals in minutes!)



and F for Foreign Friday -
I can not think of any other things with Fridays so you'll be seeing more of my foreign recipes every end of the week, just to make a change.


Mehehe. So that's it! Pardon me for an uninteresting post tonight. If you have other name suggestions and recommendations, just leave a comment on this post and I will appreciate anyone for doing so. Have a great week!

Simple Jelly Roll Cake Recipe

Hi everyone! I'm back with another recipe! Yey! But I do apologize for this one doesn't come with photos/step-by-step guide. Mentioned in my previous posts what had happened on my Mom's Samsung L100 cam. Poor thingy. :(

So basically, this recipe is for the cake itself only. Filling depends on your preference, your préféré à tartiner au chocolat (favorite chocolate spread) [it can be Nutella! :D] or a simple homemade custard filling.

Let's get started! Ayt!


Prepare:

• 4 eggs, white and yolk seperated
• 1/4 cup water
• 3/4 cup white sugar
• 1 tsp vanilla
• 3/4 cup cake flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• icing sugar

Adobo Connection's Adobo Spaghetti

Atlast! Adobo Connection reached Batangas! It's been a hit for Adobo lovers in Manila for a couple of months now. They cater variants of technically, Adobo dishes in very affordable prices. And I guess I don't need to discuss further cause I knew you already watched them being featured in different shows and food blogs. :)


The time we visited Lipa, we were able to drop by Robinson's Place Lipa and tried their unique dish called Adobo Spaghetti.

Giligan's Restaurant at SM City Batangas

Part of our family date out is to try new restaurants once in a while. And coincidentally, a new food hub beside Max's just opened a week ago. And unlike any other resto inside the mall, this one's totally pack with lots of shoppers which made us fell to wait outside for almost half an hour.


The time a group of customers left the reserved seat for us, other staff lent it to walk in customers. Dad told us to find other restaurant as he nagged with disappointment (he's a low tempered person, mind you). Yet Mom insisted not to, since we have waited too much for a seat.