How To Make Mantou

Learn how to make mantou
You can make these in bulk and sell them to community snack bars and small canteens. Or you may tie up with catering services.

Materials needed:
Rolling pin
Bowl
Measuring cups and spoons
Steamer

For the dough
1 tbsp. yeast
1 tbsp. sugar
1 ½ cups water
4 cups all purpose flour

For the sweet filling Sweet bean paste (red or black). Available in Asian grocery stores or supermarkets

For savory fi lling:
6 pcs. dried Chinese mushrooms
14 oz pork or beef
¾ cup bamboo shoots, drained and chopped
1 tbsp. fi nely chopped scallions
1 tsp. finely chopped ginger
1 tsp. salt
1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. rice wine
½ tsp. sesame oil

Getting started:

1. In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.

2. Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water.

3. Mix everything to a dough. Turn it onto a floured board and knead until smooth.

4. Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size. Punch down, cover again and let it stand for 20 minutes longer.

5. Use this time to make the seasoned filling. Soak the mushrooms in warm water for about 45-50 minutes, then squeeze dry and discard any hard stalks. Coarsely chop the mushrooms, meat and bamboo shoots. Mix with the scallions, ginger, salt,
sugar, soy sauce, wine and sesame oil. Blend thoroughly.

6. Knead the dough again and cut it into about 24 pieces, flattening each piece with the palm of your hand. Using a rolling pin, roll out
each piece into a circle about 4 inches in diameter.

7. Place 1 tablespoon of the filling (sweet or seasoned) in the center of each flattened circle of dough, then gather together the edges to meet at the top around the filling. Twist to enclose the filling. Stand for at least 20 minutes before cooking.

8. Bring the water in the bottom of a steamer to a boil.

9. Place the rolls in the steamer, leaving a 1- inch gap between them.

10. Cook for 10 minutes, or until firm and cooked through. Serve them hot.

How to make biodegradable detergent soap

How to make biodegradable detergent soap
This eco-friendly soap variant can help win over quality conscious customers
Biodegradable detergent powder uses all-natural products that are mild to the skin and clothes and, in addition, are eco-friendly. In contrast, commercial detergent powder contains chemicals such as optical brighteners, dyes, and artificial fragrances that can sometimes irritate the skin.
According to Leng Aveno, lecturer in soap-making at ESF Cakes and Bread House, the market demand biodegradable detergent powder is high because consumers are looking for eco-friendly alternative products that can give a comparable cleaning performance. With a capital of as little as O700, you can start your own biodegradable detergent powder business to meet this market demand. You only need to purchase the following materials:

• 1 kilo (kg) sodium sulfate
• 500 grams (g) (coconut-based)
• 200 g coconut powder
• 6 ml bilimbi fruit (kamias) extract
• 10 g blue speckles
• 120 ml fragrance (kalamansi scent)
• 5g sodiumtripolyphospate (STPP)

How To Make Bacon

Earn as much as P35 per kilo by selling homemade bacon

Food business is fortunately thriving in the country these days. Although there are trends within the food industry, and bacon is not exactly one of the trends, there is still a good market for bacon.

You will need only about P700 to buy the ingredients and some tools, if you don't already have those tools in your kitchen.

MATERIALS NEEDED:

Gas stove
Casserole
Oven
Bowls
30ml syringe (P32.50)
21G x 1" needle (P2.00)
Knife
Cotton thread or ham net (P60)
Paperlyne (P40) or cut wrap for curing and packaging

INGREDIENTS:

1kg of liempo or pork belly

for PUMPING PICKLE: (good for 10 kg of meat)


½ cup & 2 tablespoons salt, P15 per kg
5 cups water
6 ½ tablespoons white sugar

3 tablespoons phosphate
1 teaspoon curing salt
1 ½ teaspoons powdered ascorbic acid
1 drop oil of anise
1 drop oil of cloves
1 drop maplein
1 ½ teaspoons smoke flavor
for DRY CURE (good for every 1 kg of meat)

1 ½ tablespoons salt, P15 per kg
2 ½ tablespoons sugar
1/4 tablespoons phosphate

How To Make Fish Burger

Use fish instead of beef to make burgers, and cater to the market that's looking for alternatives to meat-based food

A couple of months before the Lenten season, most food business owners, even those who have food carts, are already thinking of alternatives to the meat-based products which they can offer to their Catholic customers who want to abstain from eating meat. Since fish is an acceptable food during this religious season, why not sell fish burgers as an option to hamburgers?

The demand for burgers is always strong, no matter what the season. If you offer fish burgers as a healthy option to hamburgers made from ground beef, you will be able to market it even beyond Lent.

For this recipe one would need around P1,000 to buy the ingredients and packaging materials.

INGREDIENTS:
1 kg Fish fillet meat
1 pc Egg, medium
4 tablespoons Modified starch (made of tapioca)
4 tablespoons Potato starch

Curing Mix:
1 tablespoon Salt, refined
1 teaspoon Phosphate, dissolved in 1/4 cup of chilled water
paperlyne for the packaging (pre-cut paperlyne sheets are available at Ultima Entrepinoy. Or, you can cut the paperlyne to 5 by 5 inch sheets.)

Extenders:
1 tablespoon Isolate
1/4 cup TVP
1 teaspoon Carageenan

Seasonings:
1 tablespoon Sugar, refined
1 tablespoon Black pepper, ground
1 tablespoon Garlic, chopped
1 teaspoon Garlic powder
1/2 teaspoon Meat enhancer
1/2 cup Onion, chopped
1/2 teaspoon Celery powder
1 teaspoon Hamburger seasoning
2 tablespoons Milk or whey powder
1/2 cup Bread crumbs
1/2 teaspoon Beef Aroma
1 teaspoon BF Blend

How To Make Solid Perfume

Solid perfume has been around since the early years of perfumery. In fact, English women had used it as pomanders--perfume in containers used as pendants. "Through the years, liquid perfume became more popular and the use of solid perfume slowly declined. But brands like Estee Lauder, Marc Jacobs and L'Occitane still produce these types of perfume," explains Bettina Huang, general manager of Grasse Fragrance Company.

Though cologne and body spray are the preferred forms of perfume in the country because of the hot weather, producers of organic personal care products are now producing solid perfume in a much lower price than the high-end brands'. Huang says the product has a lot of potential as long as it is marketed well.


Solid perfume is light, does not spill, long-wearing and not greasy. It is also alcohol-free, which makes it good for people who have sensitive skin. Plus, the sweet almond oil ingredient has health benefits. It is known as an effective emollient which improves complexion and adds glow to dull skin. Applying sweet almond oil also provides instant relief from muscle pain.

Entrepreneurs who are already into the business of personal care products or giveaways may add this to their menu. Solid perfume may be packaged as wedding, birthday, debut or anniversary giveaway.

One would roughly need P4,500 to P5,000 to buy the ingredients including the packaging.

INGREDIENTS and formulation:
6g Beeswax (P100 per 100g) 40%
6g Sweet Almond Oil (P1,000 per L) 40%
3g Fragrance Oil (P2,998 per L) 20%
1pc 10g Polypropylene ring container (P6 per pc)
1pc 5g Polypropylene ring container (P6 per pc)

How To Make Soyannaise

Soyannaise is a breakthrough in the health-food industry. A soy-based cream can be used as a spread, dressing or dip and is very easy to prepare.

It can also be a viable business venture because you can supply the product to so many restaurants and stores that need it for their salads and healthy sandwiches. Because these stores are targeting the health-conscious, soyannaise is perfect for them.

Producers that intend to supply restaurants and stores with soyannaise must first contact the store’s purchasing officer or manager, who normally would require samples. One or two bottles for sampling should be presented to them along with some chips, sandwiches, and salads that the target customers could sample the product with.

Besides being a healthier alternative to mayonnaise and other high-cholesterol dressings, soyannaise is very easy to prepare. All you need to do is to mix the following ingredients in a blender:


Ingredients:

250 g sterilized tofu, P40
250 ml soy milk, P16
1/8 cup calamansi extract, P9 per 1/4 kg
2 tablespoons minced garlic, P3
2 tablespoons chopped white onions, P3
2 tablespoons (29.57ml) honey, P50 per 236ml

All of these ingredients are available from supermarkets and public markets.

How To Make Siomai

Siomai is a very versatile dish. It can be eaten solo as a snack, or served with rice to make a full meal, so you can sell it anytime of the day.

Ingredients for making siomai are readily available in supermarkets and public markets; some you’ll even find in your own kitchen right now.

To make 150 pieces of 10-gram siomai, you need the following ingredients:

Main ingredients:

1 kg of ground lean pork
100 pieces small-sized molo or siomai wrapper

For the curing mix:
1 tsp or 3 g. phosphate
1 tbsp or 12 g. iodized salt
1/2 tsp or 2 g curing salt
1/4 cup chilled water

For the extender:
1/4 cup or 18 g TVP (textured vegetable protein) granules
1/2 tsp or 1.25 g carrageenan,
1/2 cup of water
1/2 tbsp or 2.5 g ground black pepper
2 tbsp or 4 cloves minced garlic
3/4 cup or 96 g of shredded carrots
1/4 cup finely chopped spring onions
2 pcs medium-size eggs
1/2 cup or 1/2 bar grated cheese
2 tsp or 10 ml sesame oil
2 tsp or 6 g shrimp powder

For seasonings:
5 g. of BF (binder filler) blend

Materials needed:
Bowls
Ladle
Measuring spoons and cups
A kitchen weighing scale
Serving tray
Steamer
Knives
Gas stove

Procedure:

Step 1. Once you have all the ingredients, prepare the curing mix by combining the phosphate, iodized salt, and curing salt. Blend. Before adding the chilled water, make sure the phosphate is blended well with the other two powders. Stir well until everything is dissolved, then set the mix aside. Thoroughly mix the phosphate with other ingredients to avoid lumps from forming and to prevent bacteria from proliferating.

Step 2. Prepare the extender by mixing the TVP and carrageenan. Make sure they are blended well before adding to the water; this is to ensure that the TVP would not separate from the meat once the siomai is cooked. Mix the extender for three minutes until it is hydrated.

Step 3. To make the seasoning, mix all the dry ingredients in a bowl. Then pour the liquid ingredients except the egg and BF blend. When the dry and liquid ingredients have been mixed, add the eggs and then the BF blend, which together will serve as binders. Set the mix aside.

Step 4. Prepare the meat by adding the curing mix, kneading it by repeated inward folding with your palm. Make sure the curing mix is evenly distributed. Knead the meat until it becomes tacky and can be held together—that is, there should be no loose bits of meat. Then add the extender, also making sure it is evenly distributed while you knead the meat.

Step 5. Transfer the meat to a bowl containing the seasoning. Mix until the meat absorbs the seasonings in the bowl. Then knead the meat. Get the molo or siomai wrapper and the weighing scale.

Step 6. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.

Step 7. To enclose, gather up the edges of the wrapper and gently pleat it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.

Step 8. After wrapping the siomai, get the steamer and pour water until it is one-fourth full. Arrange the siomai uprightly in the steamer and steam for 25 minutes over simmering temperature. While waiting for the siomai, prepare the sauce. Notice that although your meat is just a kilogram, your yield is 150 pieces, which has a total weight of 1.5 kg. This is because of the extenders you added and the weights of the other ingredients.

Step 9. Mix the following: 1 cup or 224ml soy sauce, 12 pcs or 60 g calamansi or Philippine lemon, 1 tbsp or 3.30 g white sugar, 1 tsp or 1.70 g ground black pepper, and 3 tbsp or 6 cloves of fried chopped garlic. Set aside.

Step 10. After 25 minutes, take off the siomai from the steamer and arrange it in a tray or plate with the sauce.

How To Make Siopao

How to make Siopao (for business)
Materials needed:
Stainless steel or plastic bowls of different sizes
Measuring spoons and cups
Spatula
Rolling pin
Weighing scale
Steamer

The above are available in the supermarkets

Now, to make 40 pieces of siopao asado in 50 to 60 grams, you will need:
One kilo of all-purpose flour, about P35
180 grams of white sugar, about P40
10 grams of yeast, about P1.50
60 grams of shortening, P3
10 grams of salt, P.30
5 grams of baking powder, P.80

For the filling, you will need:
1/2 kilo of chicken filling, P50
1/3 cup brown sugar, P3.25
1/4 cup soys sauce, P3
Star anrise, P1.50

Ingredients for the sauce are available in most kitchens:
brown sugar (P3.25), soy sauce (P3), chopped garlic (P.70), cornstarch (P5), and chicken broth. Water (p10), preferably drinking water, is used for the dough, filling, and sauce.

These ingredients are available at supermarkets, wet markets, and baking supply stores.

Getting started:

1. Start by preparing the filling. Pre-boil the chicken and shred into small pieces. In a pan, mix the chicken meat with brown sugar, soy sauce, star anise, and half a cup of water. Let the mixture stand for a few minutes, then put on the stove to simmer for 20 minutes, or until the water has dried up. Set
aside to cool.

2. Prepare the dough while cooking the filling. Strain the fl our on a clean tabletop, clear its center, and into which pour 500 grams of water. Dissolve salt and white sugar in water, then add yeast.

3. Making sure that your hands are clean, knead the dough manually, or use a mixer if you have one. Knead and pound the dough for 20 minutes using the heel of your palm, applying strong pressure. Once you can form dough balls consistently, add the baking powder. Knead the dough continuously until its surface becomes fine and smooth. Add the shortening. To know if the dough is ready, cut a piece and make a dent in the middle. The dough is ready if it springs back. Remember, the dough has to be white, elastic, and very fine.

4. To make siopao, cut the dough into 30- or 60-gram pieces. Shape them into small round balls, then flatten them to give space for the fillings. Put a tablespoon of the asado fi lling into each ball. Seal the dough by holding on to the edges and twisting them with your fingers. Put a small piece of bond paper (about 2 x2 inches) at the bottom then arrange the dough in baking trays. Don’t expose the dough in open air to keep its surface from drying out.

5. Put the dough in the refrigerator for 40 minutes for what is called the fi nal proofi ng – the process that would make the dough rise to prevent it from breaking and wrinkling after it’s cooked.

6. When the dough has expanded, arrange them in a steamer, putting a space of an inch between each
piece. Cover the dough with either clear plastic or a piece of cloth to prevent water from dripping and leaving watermarks on the dough’s surface. Make sure there’s boiling water in the steamer before you put the dough for steaming. Let the dough steam for 25 minutes. Refrain from lifting the pan’s lid often.

7. You can prepare the sauce while waiting for the dough to cook. Start by pre-mixing cornstarch (1/4 cup plus one tablespoon) with the chicken broth (1/2 cup, preferably from boiling chicken meat for the asado fi lling), then dissolve the brown sugar (1/3 cup) in water (1 cup). In a pan, pour all the ingredients: 1/2 cup of water, 1/3 cup of brown sugar, 1/4 cup of soy sauce, and 3 cloves of chopped garlic. Put over a stove on medium heat, continuously stirring the mixture until it boils.

8. Wait for the mixture to thicken before adding the cornstarch mix. Continue stirring the sauce in low fire until the color turns from light brown to black. Remove from fire and let cool before apportioning into small ice candy plastic bags. About a tablespoon will do to flavor a piece of siopao.

How to start a bakery business

How to start a bakery business - Entrepreneur Magazine

Turn their love for pandesal into a thriving business by starting your own bakery
With bread being the country’s second staple after rice, the bakery business is one of those ventures that is sure to bring multiple returns with just a minimal investment. By taking the time to learn the craft, you too can start your own bakery business and potentially make good money out of it.
In fact, Gardenia Bakeries Philippines, maker of the popular Gardenia brand of bread and pastries, has launched a new business program that enables startup entrepreneurs to have their own business.

A TICKET TO PROFITS
Take the case of former bus inspector Godofredo Molde, 45, who has pocketed P500,000 in just a year of selling pan de sal. Armed with P150,000 in startup funds and a lot of guts, he took the plunge of starting his own business - and came out on top. He has parlayed his bold investment to foot house repairs and acquire a delivery truck for his growing business.

"I used my P150,000 capital in acquiring the three small pan de sal stores of my friend’s brother, and that included some goodwill money for the recipe and training. I have added another store since," he said.

The revolving daily capital for the four stores, he said, is only P7,000. Molde decided to concentrate on pan de sal because its market is more predictable and the stores only need to stay open from 5 am to 9 am.

One of his stores, sells P6,000 worth of pan de sal daily during weekends, and P4,000 during regular days on the average. According to him, pocketing a cool P2,000 profit is the norm for each of his bakeries.

A PROFITABLE BUSINESS
Ric Pinca, executive director of the Philippine Association of Flour Millers (Pafmil), agrees that indeed “baking is a rewarding and profitable business.”

“Bread is the country's second staple and everyone eats bread. Though consumed mainly as breakfast and snack fare, bread is also taken at lunch, usually as burgers and even dinner time. Bread is a convenience type of food. You don’t have to sit and have a formal dinner just to eat bread. In fast food shops, you may get your bread right at the counter and you even dont have to call a waiter to serve you.”

Bread, he added, may be consumed while walking, riding a bus or even while whiling away time anywhere.

But while the bakery business is a profitable one, Pinca said it is also a demanding profession. Aside from investing money, he said a good amount of time, patience and study is required if one is to put up a successful bakery business.

SET UP YOUR OWN BAKERY
Pinca shared these tips on how you too can start a bakery business from scratch:

1. Study the businessBefore you put up a bakery, you must first learn how to bake. Many people make the mistake of putting up a bakery without first knowing how bread is baked. It is not enough that you hired bakers to do the work, you must also know the baking process so that your bakers would not give you a run-around.

A month of training is enough especially if the training program you enroll in has plenty of hands-on activities, meaning you are asked to bake and not just sit and listen and watch the demonstrations. There are a lot of training centers and culinary schools offering baking courses.

But the best baking courses are offered by the flour mills themselves. And more often than not, these courses are offered free of charge to prospective bakers as part of the company's marketing efforts. So get in touch with any of the local flour mills and ask for their training schedules.

2. Look for a good location
A food business like a bakery depends on high human traffic. Look for a location where people congregate like a market, near a school, a bus or jeepney terminal or even a tricycle terminal and put up your bakery there. The people that populate your area are your target customers.

3. Suit your products to your customers
If your bakery is in Tondo, then your products should suit the people of Tondo. Do not produce pastries like apple streudels or Italian Rye Breads or Belgian cookies because these products are not the type that people in Tondo consume. These products are for the shopping mall crowd. Try producing pan de sal, Monay, tasty breads, ensaymada etc. These are bakery goods that people in Tondo are familiar with and regularly consume. Also, these are products they can afford.

4. Start small
It is better to start small especially if you are new in the business. If the business grows, then it will be easy for you to expand, rather than start big and downsize later. Suit the type and size of equipment you will buy to the volume of products you want to produce. remember, you should not produce more than you can sell.

5. Buy the right sized equipment
Do not get a mixer with a one bag of flour capacity if your oven can only take in eight plantas or 160 pcs of pandesal at a time. One bag of flour normally produces 1,880 pieces of pan de sal weighing 25 grams each. Get technical help from equipment dealers. Do not just deal with one. Get the best offer and technical advise you can get.

6. Maintain product consistency
Make sure that your bread tastes the same today as it did yesterday and as it would tomorrow. Customers return to buy bread when they like its taste. Do not give them a different tasting bread when they return because they will either complain or not return anymore.

7. Be good to your employees
Take good care of your employees and give them the right salary. If your employee is happy, they will take care of your business and make sure that your customers are happy too. A happy customer will always return and buy more. And you are assured that your business will grow.

How to start a Food Cart Business

How to start a Food Cart Business - By: Bwalter Break

Let's learn how to start a food cart business. Starting a food cart business is easy. The hard part is keeping the food cart business running. A business isn't worth having if you can't make the necessary dollars to profit from it. A solid food cart business needs three things to prosper. In order for your food cart business to thrive you need to, by no lack of hustling on your part, market well. You need a great location to do your business, and you also need a product that people will always want. With that being said, here are some tips to help your food cart business make a killing.

1. Start out small. You don't need anything huge right away. Getting a very basic cart is all you need to get started. If you're going to serve something hot, then obviously you need one of the insulated models that can keep stuff warm.

2. Your specialty. Do you know how to make something that's so awesome you know everyone will want it. If you do then great. If not, then you'd better learn. The food cart businesses that do well always have that one item that everyone loves. You ever see those guys that sell the corn with the mayo on top? They make a killing. You can think about expansion later but for the time being, find that golden item.

3. Location and timing. This is the key to the lock holding your riches. The best thing about a food service cart business is the ability to move where the action is hot. You don't have to be stationary. Just because you can move, however, doesn't mean you go running around the city like a freaking mad man. Know where to go. What's the best time and place to try to push a simple food item to lots and lots of folks? Lunchtime? Dinner? No, and no. When you're starting out, the best time to work is in the early morning when the clubs let out. There's a taco stand on the North side of Chicago located right next to a conglomerate of bars and clubs. The do business during the day, but at night when the bars let out, these guys make money to rival the leprechauns. If they aint pukin, the drunks are eating. So, if you have that hot, yet simple food item that you know people love. Push it to them when they're drunk.

4. Marketing. Cheap xerox copies are your friend. Make a bunch of cheap dollar off coupons that you can pass out to folks during the day or even at night. Don't go overboard. There's a chance that the majority of the coupons won't even be used but you'll get the word out about your place. Social networking sites can be used too. And guess what, they're free. How cool would that be, a food cart business with it's own web page.

5. Saving and Expansion. Save all the money you can. Once you're business grows you can expand on the items offered. Never get rid of that golden item. When all else fails you'll always have that item to anchor the business. Also, look to make your items with the cheaper products until you can afford to use the better ones. Cutting cost and maximizing profit is the name of the game. Who knows, you may get so big you'll have a fleet of food service carts all over the city