How to make PUTO PAO
If you think your dough is too thick, you can add water. Make sure you do not add too much water to avoid ruining the dough.
The procedure of this PUTO PAO is similar to making a chiffon cake...
Puto Pao making
(If you will add the egg yolk in this recipe, the puto pao will look like the regular puto sold at the markets... Yellowish and not as soft as this PUTO Pao recipe..)
Add the cream of tartar, 1/8 t per 1 eggwhite… that would be ¾ t
• To stabilize beaten egg whites, add 1/8 teaspoon cream of tartar per egg white before beating.
• For meringues, use 1/8 teaspoon cream of tartar for every two egg whites.
• When making candy, add 1/8 teaspoon cream of tartar for each cup of granulated sugar.
• When cream of tartar is not available, substitute 1½ teaspoons of lemon juice or white vinegar for each ½ teaspoon of cream of tartar (three times the amount).
• 1 teaspoon baking powder = ¼ teaspoon baking soda + 5/8 teaspoon cream of tartar.
• 1 cup buttermilk = 1 cup milk + 1¾ teaspoons cream of tartar.
Beat for 7-8 minutes until it looks like an icing
(The more icing like the egg white is, the more softer the dough will become...)
Saute ground pork.
2 cloves (garlic)
2T soy sauce
½ kilo pork
* pour a little mixture in a molding pan, then add the ground pork
* add a little mixture enough to cover the ground pork
*put the toppings: cheese and salted egg
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