Discover the world of Filipino Chef RV Manabat with his collection of recipes! Be a kitchen hero with the RecipeShare app!

Chef RV


<YouTube url="https://www.youtube.com/watch?v=X4OWxsb_2hs&pp=ygUVY2hlZiBydiBzcGFuaXNoIGJyZWFk" />

## What is Spanish Bread?

Spanish Bread traces its origins back to the Philippines during the Spanish colonial period, which lasted for over 300 years. The influence of Spanish cuisine on Filipino dishes is unmistakable, and Spanish Bread is no exception. While its name might suggest a direct connection to Spain, the recipe has evolved and adapted to the unique flavors and ingredients available in the Philippines, making it a true Filipino favorite.

This scrumptious treat, also known as "Pan de Español" or "Pan de Horno," boasts a soft, pillowy texture and a rich, buttery filling, making it an irresistible snack or dessert.

## Ingredients for Spanish Bread

### For the Dough

600g bread flour
240g water (1 cup)
2 whole eggs
67g brown sugar (⅓ cup)
1 tbsp. instant dry yeast (9g)
½ tsp. fine salt (3g)
60g butter (¼ cup)

### For the filling

250g margarine or butter
100g white sugar
100g brown sugar
100g fine bread crumbs (1 cup)

### For the topping

200g fine bread crumbs (2 cups)

## Hints and Substitutions

If you're unable to find some ingredients, fear not! There are a few substitutions you can try:

- Use all-purpose flour in place of bread flour. Just remember, it might affect the texture slightly.
- Can't find instant dry yeast? Active dry yeast will work, but you'll need to activate it in warm water first.

## Baking the Perfect Spanish Bread: Tips and Tricks

- Be patient when mixing the dough. Overmixing could lead to a dense and chewy texture.
- Make sure to let the dough rise until it doubles in size. This will ensure a fluffy, airy texture.
- When rolling out the dough, use a light touch to avoid compressing it too much.
- Be generous with the filling! It's the star of the show, after all.
- Don't forget to brush the dough with melted butter before rolling it in breadcrumbs. This will give your Spanish Bread a gorgeous golden crust.

## The Nutritional Lowdown

This recipe yields 20 servings, with each serving weighing approximately 75g. Here's the nutritional information per serving:

- Calories: 330
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 260mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g

## A Healthier Twist

For a healthier take on Chef RV's Spanish Bread, consider these modifications:

- Use whole wheat flour instead of bread flour for added fiber.
- Reduce the sugar content in the filling by using a natural sweetener like stevia or erythritol.
- Swap out the margarine for butter to decrease the trans fat content.

## FAQs: All You Need to Know About Chef RV's Spanish Bread

### What makes Spanish Bread "Spanish"?

Despite its name, Spanish Bread has its roots in the Philippines. The name likely stems from the Spanish influence on Filipino cuisine during the colonial period.

### Can I make Spanish Bread vegan?

Absolutely! Replace the eggs with flaxseed or chia seed "eggs," and use a plant-based butter or margarine.

### How should I store leftover Spanish Bread?

Keep your Spanish Bread in an airtight container at room temperature for up to three days, or freeze for up to a month.

### Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it overnight. Make sure to cover it tightly with plastic wrap to prevent it from drying out. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature before shaping and filling the rolls.

### What's the best way to reheat Spanish Bread?

To enjoy that fresh-from-the-oven taste, reheat your Spanish Bread in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through. You can also use a microwave for 15-20 seconds at a time, but this method may slightly alter the texture.


Discover Chef RV's Spanish Bread Recipe - a classic Filipino treat packed with nostalgic flavor and history. Get ready to bake, indulge and share!

Chef RV Spanish Bread


<YouTube url="https://www.youtube.com/watch?v=eixJLbZQ0fE&pp=ygUQY2hlZiBydiBjcmlua2xlcw%3D%3D" />

## Chef RV's Chocolate Crinkles: A Chocolate Lover's Dream

Chef RV's Chocolate Crinkles are the epitome of indulgence. These irresistible cookies boast a rich, fudgy center enveloped by a delicate, crackly sugar crust. With their unique combination of textures and intense chocolate flavor, it's no wonder they've become a favorite among dessert enthusiasts everywhere.

Created by the renowned Chef RV, these crinkles are a testament to his culinary prowess and passion for crafting delectable treats. As the perfect balance between a brownie and a cookie, they're sure to delight your taste buds and leave you longing for more. Whether you're a seasoned baker or a novice in the kitchen, this recipe is your ticket to chocolate heaven.

## Ingredients for Chef RV's Chocolate Crinkles

To create these mouthwatering morsels, you'll need:

- 250g brown sugar
- 2 eggs
- 105g vegetable oil
- 90g cocoa powder
- 60g melted milk chocolate
- 125g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Granulated sugar (for rolling)
- Powdered sugar (for rolling)

These ingredients harmonize together to create a flavorful and fudgy crinkle that will leave you craving more.

## How to Make Chocolate Crinkles

### Prepping the Chocolate Crinkles

Before you start, make sure you have all the ingredients ready to go. Here's a step-by-step guide to prepping your chocolate crinkles:

1. In a large mixing bowl, combine brown sugar, eggs, vegetable oil, cocoa powder and melted milk chocolate. Stir until well combined.
2. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined. Do not over mix.
3. Cover and chill the dough for at least 2 hours, or overnight for the best results.

### It's Baking Time!

Now that your dough is chilled and ready to go, preheat your oven to 350°F (180°C) and follow these steps to bake your chocolate crinkles:

1. Line a baking sheet with parchment paper.
2. Using a cookie scoop or your hands, form balls of dough about the size of a golf ball.
3. Roll each ball first in granulated sugar, then in powdered sugar, ensuring a generous coating.
4. Place the dough balls on the prepared baking sheet, about 2 inches apart.
5. Bake for 10-12 minutes on a pre-heated oven at 350F/180C, or until the edges are set and the centers are slightly underbaked.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

## Boost Your Chocolate Crinkles Game: Tips and Tricks

- Use high-quality cocoa powder and milk chocolate for a richer, more intense chocolate flavor.
- For an even fudgier texture, try chilling the dough for at least 4 hours or overnight.
- Experiment with different types of sugar coatings, such as colored sugar for a festive twist.

## Ingredient Substitutes

- Can't find milk chocolate? Use semi-sweet chocolate instead.
- Out of vegetable oil? Substitute with an equal amount of melted butter or coconut oil.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

## Nutritional Breakdown

Serving size: 1 cookie

- Calories: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 1g
- Sugar: 15g

Keep in mind that nutritional values may vary slightly depending on the specific brands and ingredients used.

## Last Bites

Chef RV's Chocolate Crinkles are a delightful treat that combines a rich chocolate flavor with a satisfyingly chewy texture. With this recipe in hand, you'll be the star of any gathering or simply enjoy a delicious homemade dessert.

## Frequently Asked Questions

### How long can I store these chocolate crinkles?

You can store the baked cookies in an airtight container at room temperature for up to 1 week. Alternatively, freeze them for up to 3 months, then thaw at room temperature before enjoying.

### Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will give your chocolate crinkles a more intense, bittersweet flavor.

### Can I add mix-ins to the dough?

Yes, feel free to add chopped nuts, chocolate chips, or dried fruit for an extra burst of flavor and texture.

### How can I tell when my chocolate crinkles are done baking?

The edges should be set, while the centers should be slightly underbaked to ensure a fudgy texture. Be careful not to overbake them, as they can become dry.

### Why do I need to chill the dough before baking?

Chilling the dough helps to solidify the fats, which prevents the cookies from spreading too much during baking. It also allows the flavors to meld and develop, resulting in a more delicious cookie.


Dive into the delightful world of Chef RV's Chocolate Crinkles, a luscious blend of sweetness and rich chocolate!

Chef RV Chocolate Crinkles


<YouTube url="https://www.youtube.com/watch?v=6HVDmHRHMOU&t=1258s&pp=ygUSY2hlZiBydiBsZWNoZSBmbGFu" />

## What is Leche Flan?

Leche flan is an exquisite Filipino dessert that has captivated the hearts and taste buds of food enthusiasts worldwide. Combining a silky-smooth texture with a burst of citrusy flavor, this heavenly treat is the perfect finale to any meal.

## Ingredients

- 10 egg yolks (use XL/Jumbo yolks, or add 1 to 2 more if using medium)
- 1 tall can evaporated milk
- 2 cans (around 390 grams each) condensed milk
- Zest of 3-5 Dayap, OR zest of 2 lemons
- 2-4 tablespoons sugar per Llanera (leche flan mould), for caramelizing
  ##The Step-By-Step Recipe

### Getting the Caramel Right

The foundation of any great Leche Flan lies in its caramel. Follow these steps to get the perfect, glossy caramel base:

1. Pour 2-4 tablespoons of sugar into each Llanera.
2. Heat the Llanera over low heat, carefully swirling the sugar until it melts and forms a golden-brown syrup.
3. Remove from heat and let the caramel set before adding the custard mixture.

### Smooth Custard for a Heavenly Texture

Achieving that luscious, velvety texture is easier than you think. Follow these tips for a foolproof custard:

1. Combine the egg yolks, evaporated milk, and condensed milk in a mixing bowl.
2. Gently whisk the mixture, avoiding overmixing to prevent air bubbles.
3. Strain the mixture through a fine sieve to remove any lumps or impurities.
4. Stir in the Dayap or lemon zest.

### Layering the Flavors

Now it's time to marry the caramel and custard:

1. Gently pour the custard mixture into the Llanera, over the set caramel.
2. Cover the Llanera with aluminum foil, sealing the edges tightly.
3. Place the Llanera in a bain-marie (water bath) with hot water reaching halfway up the sides of the mould.

### Cooking to Perfection

The secret to a perfectly cooked Leche Flan is patience and attention:

1. Bake the Leche Flan in a preheated 350°F (175°C) oven for 45-60 minutes, or until the custard is set but still slightly wobbly in the center. Alternatively, steam the leche flan for roughly the same amount of time.
2. Remove from the oven and let it cool to room temperature.
3. Refrigerate for at least 4 hours, or overnight for best results.

## Nutrition Information

Given the ingredients used in this Chef RV Leche Flan recipe, here's a rough estimate of the nutritional content per serving (assuming 8 servings):

- Calories: 450 kcal
- Protein: 12 g
- Fat: 20 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Sugar: 50 g
- Dietary Fiber: 0 g
- Cholesterol: 270 mg
- Sodium: 160 mg
- Calcium: 350 mg
- Iron: 1 mg

Please note that these values are approximate and can vary depending on the specific brands and measurements used in your recipe. This dessert is high in calories, protein, and calcium, but it's important to enjoy it in moderation due to its significant sugar and fat content.

## Ingredient Substitutes

If you can't find Dayap, you can use any of the following substitutes:

- Lime zest
- Calamansi zest
- Orange zest

## Tips and Tricks for the Perfect Leche Flan

- For a richer flavor, use a mix of brown and white sugar for the caramel.
- To prevent curdling, avoid overcooking the custard.
- When caramelizing sugar, keep a close eye to prevent burning.
- To easily remove the Leche Flan from the mould, run a thin knife or spatula around the edges before flipping it onto a serving plate.

## Last Bites: Savoring Your Chef RV Leche Flan

After all your hard work, it's time to revel in the fruits of your labor. Carefully unmould your Leche Flan onto a serving plate and enjoy the symphony of flavors and textures as you take a bite of this heavenly dessert.

## FAQs

### What is the difference between Leche Flan and Crème Caramel?

While both desserts are custard-based and feature caramel, Leche Flan is a Filipino version that uses condensed milk and evaporated milk instead of regular milk or cream, resulting in a denser, creamier texture.

### Can I make Leche Flan without an oven?

Yes, you can steam the Leche Flan on a stovetop. Just ensure that the water in the steamer doesn't touch the bottom of the Llanera, and steam for 30-45 minutes or until set.

### How long can I store Leche Flan in the refrigerator?

Leche Flan can be stored in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing other odors.

### Can I use whole eggs instead of just the yolks?

Using whole eggs will result in a lighter, less creamy texture. For the best results, stick to using just the egg yolks.

### Can I use a different mould if I don't have a Llanera?

Yes, you can use ramekins, glass or ceramic baking dishes, or even silicone moulds. Just make sure to adjust the cooking time accordingly, as different mould sizes and materials may require different cooking times.


Let's make Leche Flan with our favourite Chef RV Manabat and his mom. We have compiled some tips to make this delectable Filipino dessert better!

Chef RV Leche Flan


<YouTube url="https://www.youtube.com/watch?v=xcnxD9Y95oc&pp=ygURY2hlZiBydiB5ZW1hIGNha2U%3D" />

## Yema Cake Ingredients

### For the Yema Filling:

- 1 can (14 oz / 397g) condensed milk
- 4 egg yolks
- 120 ml (½ cup) evaporated milk
- 30g (2 tbsps.) cornstarch
- 60g (¼ cup) butter

### For the Chiffon Cake:

- 130g (1 cup) cake flour
- 5g (1 tsp) baking powder
- Pinch of salt
- 50g (¼ cup) white sugar
- 60 ml (¼ cup) vegetable oil
- 120 ml (½ cup) pineapple juice
- 4 egg yolks
- 4 egg whites
- 50g (¼ cup) sugar
- Pinch of cream of tartar

## How to Whip Up Chef RV's Yema Cake

### Preparing the Yema Filling

1. In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
2. Mix in cornstarch and whisk until smooth.
3. Cook over low heat, stirring continuously, until the mixture thickens.
4. Remove from heat and add butter. Stir until well incorporated.
5. Set aside to cool.

### Baking the Chiffon Cake

1. Preheat your oven to 325°F (160°C).
2. In a bowl, sift together cake flour, baking powder, and salt.
3. Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
4. In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
5. Gently fold the egg white mixture into the cake batter.
6. Pour the batter into an un-greased 9-inch round cake pan.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Cool the cake up side down to ensure the cake does not shrink.
9. Allow the cake to cool completely before removing from the pan.

### Assembling the Yema Cake

1. Spread a generous amount of yema filling around the cake.
2. Cover with freshly grated cheddar cheese.
3. Refrigerate for at least 2 hours before serving.

### Ingredient Substitutes

Evaporated milk: You can use whole milk as a substitute.
Pineapple juice: Orange or apple juice can work as an alternative.
Cream of tartar: Swap it with an equal amount of lemon juice or white vinegar.

## Nutritional Info

This Yema Cake recipe, as given, provides approximately:

- Calories: 450
- Fat: 23g
- Cholesterol: 195mg
- Sodium: 220mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 40g
- Protein: 10g

## Final Scoop

Chef RV's Yema Cake is a delightful fusion of creamy yema filling and fluffy chiffon cake that's sure to impress your family and friends. This Filipino dessert is a must-try for anyone who loves a sweet and satisfying treat. So, go ahead and give it a whirl! Once you've mastered this recipe, you'll find yourself making it time and time again.

## Frequently Asked Questions

### Can I use a different type of flour for the chiffon cake?

Cake flour is recommended for this recipe, as it creates a lighter, fluffier texture. However, you can substitute it with all-purpose flour. To make 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch.

### Can I make this recipe egg-free?

Making an egg-free Yema Cake is quite challenging, as both the yema filling and chiffon cake rely heavily on eggs. However, you can experiment with egg substitutes like silken tofu or aquafaba. Keep in mind that the texture and taste may vary.

### How should I store leftover Yema Cake?

Store leftover Yema Cake in an airtight container in the refrigerator for up to 5 days. Due to the creamy yema filling, it's best not to leave it at room temperature for an extended period.

### Can I freeze Yema Cake?

Yes, you can freeze Yema Cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator for several hours.

### Can I use a different frosting or filling for this cake?

Absolutely! You can experiment with other frostings or fillings such as whipped cream, chocolate ganache, or fruit preserves. Just make sure the filling is thick enough to hold the cake layers together.

### Can I make this Yema Cake into cupcakes?

You sure can! Simply divide the batter into cupcake liners and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Top each cupcake with a dollop of yema filling and enjoy!


Recreate Chef RV Manabat's Yema Cake with our recipe. Yema cake is a milk and caramel cake that will take you back to your childhood with every bite.

Chef RV Yema Cake


<YouTube url="https://www.youtube.com/watch?v=sL2gbvvGeuo&t=587s&pp=ygURY2hlZiBydiBlbnNheW1hZGE%3D" />

## What is Ensaymada?

Ensaymada is a Filipino sweet pastry that has been a staple in Filipino cuisine for generations. Its soft and fluffy texture, combined with its sweet, buttery taste, makes it a beloved treat for any occasion. In this article, we'll guide you through the process of making Special Ensaymada, along with potential ingredient substitutes and nutrition information.

## Ingredients

To make Special Ensaymada, you'll need the following ingredients:

### Dough

- 240 ml (1 cup) water - room temperature, not exceeding 30C or 90F
- 100 g (½ cup) white sugar
- 1 tablespoon instant dry yeast
- 145 g (½ cup + 2 tablespoons) salted butter
- 6 egg yolks
- 2 whole eggs
- 670 g (5 ¼ cups) bread flour
- 1.25 g (¼ teaspoon) iodized salt

### Buttercream

- 225 g (1 cup) butter, at room temperature
- 60 g (¼ cup) cream cheese
- 60 g (½ cup) premium powdered sugar

## Process

### Preparing the Dough

1. Activate the Yeast

   First, mix the water, sugar, and instant dry yeast in a large mixing bowl. Let it stand for 5-10 minutes to activate the yeast. You should see bubbles forming on the surface, indicating the yeast is active.

2. Combine Wet Ingredients

   Once the yeast has activated, add the room temperature salted butter, egg yolks, and whole eggs.

3. Mix the Dry Ingredients

   Add the bread flour and iodized salt.

4. Knead the Dough

   Using the dough attachment, mix on slow speed in a stand mixer until a dough forms. Once a dough forms, put on a stand mixer on high speed for around 15 minutes or until the dough no longer stick to the sides of the bowl.

5. Shape the Dough

   Once the dough passes the window pane test, transfer to an un-floured flat surface. Using a scraper, move the dough around by scraping towards the bottom of the dough. Shape the dough until you have a smooth top.

6. Let the Dough Rise

   Place the dough in a lightly floured bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1-2 hours or until triple in size.

### Shaping and Baking the Ensaymada

1. Punch Down and Divide the Dough

   Once the dough has risen, punch it down and divide it into 60-gram pieces. Round each piece and place it into greased molds, pressing lightly to prevent air bubbles and ensure even rising.

2. Let the Dough Rise Again

   Allow the dough to rise for 2-3 hours at room temperature, until doubled in size.

3. Bake the Ensaymada

   Place the Ensaymada in the preheated oven and bake for 15-16 minutes at 300F or 150C. After baking, slightly lift the Ensaymada in the mold to let it breathe and cool down for 10-15 minutes.

### Preparing the Buttercream

1. Combine the Ingredients

   In a mixing bowl, combine the room temperature butter, cream cheese, and powdered sugar. Cream together until smooth and creamy.

### Finishing Touches

1. Apply the Buttercream

   Once the Ensaymada has cooled completely, apply a layer of buttercream on top.

2. Top with Grated Cheese

   Finish the Ensaymada by topping it with your choice of grated cheese, such as Parmesan or processed cheese.

## Ingredient Substitutes

If you find it difficult to locate some of the ingredients mentioned in the recipe, here are some potential substitutes:

- Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast. Just remember to dissolve it in warm water with a bit of sugar before adding it to the recipe. You may need to adjust the rising time as active dry yeast typically takes longer to rise than instant yeast.
- Bread flour: If you don't have bread flour, you can use all-purpose flour as a substitute. However, the texture of the Ensaymada might be slightly different, as bread flour has a higher protein content that helps develop more gluten, resulting in a chewier texture.

## Nutrition Information

Given the ingredients provided, here's a rough estimate of the nutrition information per serving of Special Ensaymada (assuming 16 servings):

- Calories: 350 kcal
- Fat: 18g (Saturated Fat: 10g)
- Carbohydrates: 41g
- Protein: 6g
- Sodium: 200mg
- Sugar: 14g

Please note that these values are approximate and may vary depending on the specific brands of ingredients used.

## Final Thoughts

Special Ensaymada is a delightful and delicious Filipino pastry that will surely impress your friends and family. With this detailed, step-by-step recipe, you'll be able to enjoy homemade Ensaymada whenever you crave it.

## FAQs

### Can I freeze Ensaymada for later use?

Yes, you can freeze baked Ensaymada. Simply wrap each pastry individually in plastic wrap, then place them in an airtight container or freezer bag. They can last in the freezer for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes.

### Can I use a different type of sugar in the recipe?

Yes, you can substitute white sugar with other types of sugar, such as brown sugar or coconut sugar. However, this may slightly alter the taste and texture of the Ensaymada.

### Can I add other toppings or fillings to the Ensaymada?

Yes, you can get creative with your Ensaymada toppings and fillings. Some popular options include chocolate chips, fruit preserves, or even savory fillings like ham and cheese.

### Can I make Ensaymada without molds?

If you don't have Ensaymada molds, you can use a regular muffin tin or shape the dough into a spiral and bake on a parchment-lined baking sheet.

### How long does Ensaymada stay fresh?

Ensaymada stays fresh for up to 3 days when stored in an airtight container at room temperature. To keep it fresh longer, store it in the refrigerator for up to a week.


Discover how to make Special Ensaymada, a scrumptious Filipino pastry, with our comprehensive recipe. Delight in its rich taste and perfect texture!

Chef RV Recipes

Chef RV Spanish Bread

Chef RV Chocolate Crinkles

Chef RV Leche Flan

Chef RV Yema Cake

Chef RV Special Ensaymada