So, since most of you
are fond of no bake "Chef, no bake again as
I still don't have an oven" This is No Bake Milk Cookies
or simply Polvoron So there it is. Maybe some of you would
say that even polvoron an easy recipe,
you're gonna teach us. Because this is very simple
but the truth is very comforting and to me, as I remember. When we are kids and
even during grade school, Polvoron is part of What subject is it again? The subject where
we cook, okay and it's a form of
bonding as a kid, right? because it's very easy
to make and very fun. But today, I'm going to teach
you since this is popular, right? Even polvoron, it's put on a
bottle, it's high class, right? Butter Polvoron and Polvoron has
already variation of grandeur flavors. So what we'll do today
with different flavors, Let's make a classic one and
let's also make a bottled one. because would it be okay if
we don't join the trend, right? So what I have here, I'm
toasting some of my flour. I'm using 3 cups of cake flour. So toasting this
would be quite long. That's why even in the start of the
video, I'm already toasting a flour. So there it is, right? So you just toast it like
that over medium flame. The reason why we're toasting
or we're heating the flour, we have two main reasons. First, you want to remove
the raw flavor of the flour. So you want it to taste toasted,
so that it would be delicious. The nutty flavor is there. And second, a very
important reason is, you want to kill the bacteria and
the other living organisms in the flour. "Flour has bacterias?" Oh yes sometimes when you buy it, you'll notice it
and you'll commonly say that there is something walking on
the flour or the flour beetles. What's the "bukbok"?
I already research it In English, it's
called Flour Beetle. So there it is, right? Flour beetle when you don't
like to mention it "bukbok" So flour beetles, those are
living organisms that you'll notice that is
growing on quantity especially when your flour and
your rice has stayed for long. "Are we gonna throw
the flour already?" Sometimes, it's really normal that
there are a bit of flour beetle. So what you do, you sift your
flour so you can remove that and for applications like polvoron,
make sure that you really heat it up You're really gonna
toast your flour so that all the bacteria and the living
organisms would be really killed. So you will notice here,
that it's already smoking. Right? and if you're here, you can also smell
the toasted aroma of the flour already. You will notice that the beneath
would turn into beige golden-brown. So that's very normal. Okay. So it's just quick to make and polvoron
is very affordable and is nice to sell and of course, it's a
classic confection. So it does not
disappear on the trend. It's very comforting
for us, Filipinos. When it's toasted already,
you have the option. You may light brown it so that
the taste would be more toasted or you may stop now but
when it's already heated. So it's already really hot, okay? So while the flour is still hot,
you transfer it to the bowl now and then I'm going to put
in 3/4 cup of white sugar. White sugar, powdered milk (any brand). Just use the full cream
powdered milk. Don't use a skimmed milk so that
your polvoron would be really rich and then this is butter,
I'm using a pure butter. Right? So this is really
pure butter. "But how would it be chef,
I'm gonna make this as business?" "Pure butter is really expensive, my customer
wouldn't buy that polvoron on that price." You can use compound butter.
Again, what is compound butter? Compound butter is half
butter, half vegetable fat. That's why it's really cheap and another
advantage of compound butter aside from it being
more affordable is, it's more stable because
it has vegetable fat. So you can see,
this is the Polvoron. You really need to put it while
flour is still hot so that the butter would incorporate on
your polvoron mixture. So there. And then, I have here
this is rice krispies. You can also use
"pinipig" if you want. So going back to the
compound butter, it's butter that has
mixed vegetable fats. So you just mix. You really need to
crush the flour, okay? There shouldn't be
any lumps of flour. You can also use refrigerated
margarine, it can also be but to be honest, it
would be really delicious if you use butter
or compound butter. Just to give you a tip, What are those brands of compound
butter that are on grocery stores? Personally, I like using
Golden Crown. The Golden Crown, it's very
affordable and it's also delicious. Of course, when you
use compound butter, you won't really get
that full butter flavor. But the butter flavor is still there
without hurting your pocket. Okay. So I'm looking it on carefully
if there are still any solid flour. I already put the "pinipig"
because or the rice krispies because I really want the
Polvoron to have texture. Okay. So there, we can't really
find any solid flour anymore. It's already smooth. You will really look at it closely
because when there are solid flour, it's not that delicious
upon eating it. Okay now, I'm going
to get another bowl and I'm going to show you if
you want to add it variation. So for example, "Chef, I wanted
to make cookies and cream." Then get the half. Get a bit and put crushed
chocolate cookies. Just mix it there,
crushed chocolate cookies and then you put some chocolate
chips for it to have texture. So there it is, right? Very simple "But how would it be since I still
want another flavor so that it's three, right?" Let's get another mixing bowl. Let's use this one since my other mixing
bowls like this are still on the sink because since I reveal on
where you can buy this. I'm the one left with nothing. I've got no mixing bowls to buy
since you already bought it all. But still, it's okay. So get a bit of it and then this one,
let's put it Pistachios. Just a bit since I know that you'll
say that pistachios are expensive. We're just gonna
put a little bit only. So sometimes, we need
to enjoy ourselves even the ingredients are expensive
but just a bit not that too much. So there it is right? It would
then taste like a pistachio and any flavor,
that you may put. You want to put Ube
flavoring then put it. You want to put
almonds, then put it. You want to put dried mangoes,
then put it dried mangoes. You want to make it mocha
then put it mocha flavor. You're very creative so I'm sure you can
think of any flavor you may put on it. Okay. So now, I
have here bottles. You may put that on bottles,
I'll just get a spoons. Let's say that the cookies
and cream, you will make it as cookies and
cream bottled polvoron. We just need to compress it. You'll compress it,
I'm wearing gloves though. So there it is. You just compress it like that. We wash the bottles
so it's already clean. So there it is, right? But how are we gonna
solidify the top? You can use something like this
so you can solidify the top. "But, I don't have that one?" Then okay, let's find something
that you have in your house. For example this one, you
probably have a measuring cup. It won't fit, we
need a smaller one. I couldn't find any smaller but
I'm sure that you have this in house. So there, you compress it like that. So you want to make the
pistachio, put it on the bottle. You compress and then don't cover it
until it does cool totally. "But how would it be,
I don't like the bottled one" "What I really want is
the traditional polvoron" Then no problem, the
traditional was even nice. So let's get, this
is the polvoron, what do you call this one? Molder. Molder for the polvoron, okay? and where can I buy the polvoron molder? You
know the best place to buy it is from the market. Right? Different sizes, right? So you'll compress that,
it needs to be really compressed but I would tell you already that
I'm not good on wrapping polvoron so don't really judge me. So it
needs to be really compressed. Okay. You compress it. The sides then put it
directly in the wrapper, So there it is, right? See, how to wrap a polvoron? Then okay, best efforts,
I will show it to you. So you're gonna
fold it like that. But you're gonna do this on last part so it's better
if it's other person who'll wrap the polvoron and the one putting it is also
different, there it is, right? See. So since I'm not really
good on wrapping polvoron. My dear, can you pass the tray
that we already wrap yesterday. So it's already like this. There it is, right? So this one only as you can
observe it, this is the difference. We let it cool first
before we close it. So you'll see that it is
getting sweaty a bit. This one, it's already cooler. So when your polvoron
has cooled already, that's why remember that if it's warm,
don't attempt and don't hurry for it'll sweat. When it cools, you will notice
that it becomes more stable. Okay, so look at this polvoron. We just made this yesterday. So it's better that it rest so
that it'll really be stable, see? It doesn't break easily because
it's not nice for a polvoron that it crumbles. It would just really
crumble when you start chewing it. Crunchy, this is just plain butter. It's nice that on polvoron and
in life that it must be always stable. It must not break easily. It's so good, so what
are you waiting for? If you may want to
bottle the polvoron, if you may want to
put it, to cover it. God! I know that they will ask
if what paper I am using, It's not a parchment paper, though. Glassine, they call it glassine. Glassine is typically
thinner and more pliable than parchment and
more elusive, right? So that is the glassine. So there it is, right?
So you may bottle it. You may wrap it,
the choice is yours. If me, I would just
bottle it since it's easier. But of course, many people especially
when you have cake shop, bakery it'll be better if you have
products like this that is wrapped. So enjoy, this is very easy and
you should make yours already. See you again :)
