BAKED POLVORON 270g salted butter ¾ cup powdered sugar 2 cups all-purpose flour ¾ cup almond powder ½ cup powdered milk Bake at 350ºF for 20 minutes

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We all love Pulvoron, ang sarap-sarap papakin, it reminds me of my childhood, pupunta kami sa isang sikat na bakery chain, cake shop chain, at favorite na favorite namin yung kanilang giant pulvoron, ay nako, ang sarap-sarap, pero diba, one thing, ito lang talaga yung hindi natin gusto sa pulvoron,

Pag naglalasog-lasog na, makalat, diba? Dapat pinagbabawal din sa bus ang pulvoron, hindi lang mani, nilagang itlog, ano pa ba? Mais, pati dapat pulvoron, dahil makalat, but I have a solution.

Gumawa tayo ng baked pulvoron, kasing sarap ng pulvoron, for sure, magiging kasing benta ng pulvoron, pero hindi masyadong makalat.

Madali lang gawin ito, ayun, makikita mo ang ingredients nya, almost similar to your classic pulvoron, of course, kailangan mo lang ng oven.

Ang isa sa mga advantages nito, mas madali siyang ibenta, kahit iship mo, hindi basta-basta nagkakalasog-lasog, and this is also perfect to pair with your coffee.

So first, let's start with good butter, I'm going to cream this with powdered sugar, this is just confectioner's sugar.

So into my mixer, I'm putting good butter.

Hindi po tatak yan ha, pag kasi nabing good butter, it's the real butter.

I'm using salted butter, but if your butter is unsalted, you can always add a pinch of iodized salt.

Okay, so there.

Make sure that your butter has been softened, which means, of course, if your butter should be in the refrigerator, so it won't break,

you put it outside in the refrigerator for 1 hour, you just leave it outside.

When it's already softened, you can cut it into cubes or chunks.

Into the butter, you put powdered sugar.

And I'm just going to beat this using a paddle attachment for around a minute or two on medium speed.

Low speed first so that it won't break.

As it blends, you can increase the speed to medium.

You can see it, right?

When using room temperature butter, the ingredients really blend quickly.

In baking, you really need to be patient and it's very important that you know the basics

which means you really can't start using cold butter because you're not going to achieve the same optimum result.

Turn off the mixer and then I'm going to scrape the sides.

So there.

Your sides need to be scraped so that your mixture is really blended and consistent.

Mix it one more time.

So that when there's something on your fingers.

Good butter.

It's delicious.

It's already delicious if it's just butter and sugar.

Turn off the mixer and then I'm going to put the rest of my ingredients.

So I have here flour.

This is just plain all-purpose flour and I have here almond powder.

Oh my! Almond powder is expensive, no problem.

You can even use cashew that you just blend until it becomes powder.

You can even use just peanuts that you blend until it becomes powder.

This will just give an added, you know, nutty flavor to your baked polvoron.

The one that is a bit different, it's not just the flour that you can taste.

It has a fancy taste, right?

That's it, a fancy taste.

And then of course, since this is polvoron, we're putting powdered milk.

So I'm just going to mix this all together.

You may also sift it if you want but just mixing it using a spoon.

It's already okay.

If you want to put flavors, you want to create baked mocha polvoron.

You put 1 tbsp of instant coffee powder.

You want to make baked Ube Polvoron, you put 1-2 tbsp of good Ube powder.

So I'm really specifying it as good, right?

I really put it as good.

Because there are Ube powders that taste fake, right?

I don't want to name brands, you know it already.

The screen might be broken while I'm watching but it's already up to you.

You know what's good and you know what's bad.

So you choose what's really good for you.

So you just mix this and then you pour it on your mixer.

And then I'm just going to mix this low speed.

Until the dry ingredients are absorbed so that it won't splatter.

And then I'm going to increase the speed to medium.

You want it to be like a paste, like a dough.

So there.

When it becomes like a dough already, you can now turn off the mixer.

And then that's it.

There it is, it's quick, right?

It's already finished.

This recipe is really quick to make.

You just want to make sure that you use good ingredients.

Why good?

I'm always good.

Good is the word of the day.

You just use good quality ingredients and this kind of easy to make product.

Oh my! For sure, your regular customers will like it.

And then the next step.

So there, I just scrape it just to make sure that the mixing is even.

So the next step is I'm going to divide this into 15 gram pieces.

So I have a scale here.

And then 15 grams.

It's like I'm being fooled by my scale.

It's already 12 earlier.

At least, my grandfather is just a scale to me, right?

And then you circle it like that.

You just circle it, it doesn't have to be perfect.

So there it is, it's on negative 4.

So you just zero it first.

Zero.

So it's 19 grams, right?

I thought it's 15.

So there, 16 is already okay.

Don't stress yourself on 1 gram.

So you're gonna divide it into 15 gram pieces.

Just like that, 15.

And then while you're dividing it, you circle it.

Let's circle all of it.

And then let's bake it next.

Okay.

So there, we already circle it.

I have here powdered sugar.

We're gonna roll it on powdered sugar one by one.

So there, you just roll it like that.

And then you just line it on your baking pan.

Even if it's a bit sticky, just a bit allowance.

No problem because it won't rise, it won't spread out either.

Just a bit, it will just spread out a bit.

Alright.

So there, we already roll all of it on powdered sugar.

And we're going to bake it now in a preheated 350° F oven for around 20 minutes.

Just as fast as that.

Okay, it's been 20 minutes and I'm already excited.

Oh!

Look at the baked powdered sugar.

Wait, let me drain it.

So there.

Let's let it cool on the cooling rack first.

Look how nice is that.

It just spread out a bit.

You want it Mestiza, we call this Mestiza.

The one that doesn't really turn brown.

This is perfect.

Let's let it cool for a bit and let's taste it next.

So there, when it's already cool.

So that it really looks like it's powdered, you have the option to put toasted flour on the outside.

But for me, it's just powdered sugar.

I will just sift the powdered sugar.

So there, just like that.

Oh my!

It's super nice.

You just sift it like that.

Okay, now let's try the baked powdered sugar.

It seems like it's delicious, it has coffee.

Let's taste it first.

Look, it's perfectly baked, right?

The bottom part is golden brown but the top part is Mestiza.

It's melting on the mouth, my gosh!

And as promised, it's not soggy.

So you will ride on the bus.

One more.

Look at the inside.

I love that it's crumbling on the mouth, it's melting but it's not dry.

And you can keep it like that if you keep it in an airtight container.

So if you plan to sell this as a gift, you just put it on an airtight container.

No need to refrigerate it.

It will last 2 to 4 weeks or even more especially if your container is really airtight.

So what are you waiting for?

Whether you are looking for a delicious partner for coffee, business or to serve to your family and friends.

Make this already, Baked Polvoron and I'm going to see you all soon.