Tash Pastries

Tash Pastries We offer delicious and guilt free baked products that will satisfy your cravings.

Our baked products are perfect for your breakfast, snacks/merienda, desserts, special occasion and specially for coffee and tea.

17/09/2026

Easy Waffles and Pancakes
2 ¼ c cake flour 260g
2 tbsp bp
½ tsp bs
2 tbsp powdered milk
½ tsp salt
3 eggs
¼c oil
1c milk
½ water
1 tbsp vinegar
2 tsp banana flavor/ube liquid flavor/vanilla

Dlrections
1. Combine milk and vinegar; set aside.
2. Sift flour, baking powder, powdered milk and salt; whisk.
3. Add sugar; whisk.
4. Once milk mixture curdles, add water, oil, eggs and banana flavor; whisk.
5. Combine wet and dry ingredients; mix until combined (avoid overmixing).
6. Preheat and grease waffle iron.
7. Pour batter and cook.
8. Serve warm.

# Tips
1. Enjoy waffles/pancakes without syrup, as they're perfectly flavorful.
2. For a lighter sweetness, reduce sugar to 1/2 cup (instead of 1 cup) and add syrup to taste.

3. Don't overmix.
4. Adjust banana flavor to taste.
5. Top with fresh fruits, whipped cream or syrup.

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12/09/2026

Ube cheese pandesal
40-45 grams (22pcs 45g+2 pcs 30g)
350F/180C- 14-15 mins

600 grams / 4 1/4 cup first class bread flour
2 tbsp ube powder (optional)
75 grams/ 6 tablespoons sugar
115 grams / 1/2 cup water
100 grams / 1/2 cup fresh milk
2 tsp ube liquid flavor (2tbsp pag walang ube powder)
1 whole egg
1 egg yolk
¼c+ 2 tablespoons butter or margarine
12 grams / 1 tablespoon instant dry yeast
1 teaspoon salt
Crushed graham/fine bread crumbs
Cheese
Ube halaya

Directions
In a bowl, combine all ingredients, but make sure not to directly put the yeast after the salt, as the salt may kill the yeast. Using a stand mixer with a dough hook attachment, mix the ingredients on low speed. Once there's no more flour visible, continue mixing the dough on medium speed for 12 minutes. For manual kneading, knead the dough for 15 minutes.

After 12 minutes, shape the dough into a ball and transfer it to an oiled bowl. Brush some oil around the dough to prevent it from drying out, then cover it with a damp towel and let it rise for 1 hour or until it doubles in size.

After 1 hour, punch down the risen dough to remove excess gas. Cut the dough into 40-45 gram pieces (cover the cut dough with a damp towel to prevent drying). Following a first-in, first-out approach, take each piece of dough, place the cheese and ube halaya filling inside, pinch to seal properly, shape into a ball, and roll it in fine bread crumbs or crushed graham crackers. Place the shaped dough on a sheet pan lined with parchment paper or a silicone mat, and cover with a damp towel again.

Let the dough rise for another 45 minutes to 1 hour. Once risen, bake in a preheated oven at 350°F (180°C) for 14-15 minutes. Best served while hot.

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07/09/2026

Refrigerated graham cake
9x13 rectangular pan

4 pcs- 250ml all purpise cream, chilled
1 can condensed milk, chilled
3 packs of graham crackers
1 small can fruit cocktail, remove the juice

Directions
In a bowl, combine the all-purpose cream and condensed milk. Mix until well combined.

Assembly
Arrange a layer of graham crackers in a pan.
Spread a layer of the cream mixture evenly over the graham crackers.
Repeat the layers of graham crackers and cream mixture until all the ingredients are used.
For the top layer, spread the remaining cream mixture evenly.
Top with mixed fruits.
Cover and chill overnight before serving.

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01/08/2026

Pineapple upside down cake
180C 38-40 mins

4 pineapple slices
⅓c 45g cl brown sugar
2 tbsp melted butter

For the cake
½ c butter
½ c white sugar 100g
½ c light brown sugar 100g
2 eggs
2 tsp vanilla
1 ½c all purpose flour 190g
¾ tsp baking soda
1 tsp baking powder
½ tsp salt
¾ c all purpose cream
1 tbsp kalamansi/lemon juice/ vinegar

Directikns
Preheat the oven to 180°C.
In a 9 x 2-inch round pan, pour the melted butter and spread the brown sugar evenly over the bottom. Arrange the pineapple slices on top.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In a small bowl, stir the vinegar into the cream. Set aside.
In a mixing bowl, cream the butter and sugar until light and fluffy, about 5–7 minutes. Scrape down the sides of the bowl as needed. Add the vanilla, then the eggs one at a time, mixing well after each addition.
Add the dry ingredients alternately with the cream mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Pour the batter into the prepared pan and tap the pan gently twice to remove any air bubbles.
Bake for 38–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake rest in the pan for 5 minutes, then carefully invert it onto a serving plate. Do not leave the cake in the pan for too long, as the caramel may harden and cause the cake to stick.
Cool completely on a wire rack before slicing and serving.

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27/07/2026

Choco crinkle cookies

2c all phrpose flour 260g
¾c cocoa powder 45g
1 tsp coffee powder
1 tsp baking powder
½ tsp baking aoda
½ tsp salt
100g dark chocolate chunks (optional)
½ c canola oil
1 ¼ c brown sugar 195g
2 eggs
Powdered sugar
White sugar

Directions
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the chocolate pieces and mix.

In another bowl, pour in the oil and add the brown sugar. Mix using an electric hand mixer. Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients to the wet ingredients. Mix just until no dry ingredients are visible. Do not overmix.

Cover the dough and chill in the refrigerator for 2 hours or overnight.

Preheat the oven to 180°C. Line a sheet pan with parchment paper.

Portion the dough into 25 g each. Roll each piece first in white sugar, then in powdered sugar. Place on the lined sheet pan, leaving space between each piece.

Bake in the preheated oven at 180°C for 9–10 minutes.

Transfer the pan to a cooling rack and allow the cookies to cool.

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24/07/2026

Butter loaf cake
180C 38-40 mins.

1 c all purpose flour 130g
½ c cake flour 60g
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
½ c butter, room temp
1 c sugar 200g
2 eggs
2 tsp vanilla
¾c all purpose cream
1 tbsp vinegar/kalamansi/lemon juice

Directions
Preheat the oven to 180°C and line a 9 × 5-inch loaf pan.
In a bowl fitted with a sifter, sift together the flour, baking powder, and salt. Set aside.
Pour the vinegar into the cream, stir gently, and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5–7 minutes. Do not forget to scrape down the sides of the bowl to ensure even mixing. Add the vanilla, eggs one at a time, mixing well after each addition.
Add the dry ingredients alternately with the cream mixture, beginning and ending with the dry ingredients. Do not overmix.
Pour the cake batter into the lined loaf pan. Tap the pan twice to remove air bubbles.
Bake in the preheated oven at 180°C for about 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely on a cooling rack before slicing. 8

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30/06/2026

Chewy and Fudgy Brownies
9x13 pan 180C 28-30 mins

¾c butter
2 c brown augar 320g
225g dark choco
1c cocoa powder 60g
3 tbsp vegetable oil
2 tsp coffee powder
4 eggs
2 tsp vanilla
3 tbsp condensed milk
1 ½c all purpose flour 190g
1 tsp salt
150g chunks of chocolate for topping

Directions
Preheat the oven to 180°C (350°F). Line a 9 × 13-inch rectangular baking pan with parchment paper.
In a saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the sugar has mostly dissolved. Allow the mixture to boil for 2 minutes to help create a shiny, crackly top.
Add the 225g dark chocolate and stir until almost completely melted. Remove from the heat, then add the cocoa powder and coffee powder. Mix until smooth. Transfer the mixture to a large bowl and let it cool slightly.
Once the mixture is no longer hot, whisk in the vegetable oil and vanilla extract. Add the eggs, one at a time, whisking well after each addition. Stir in the condensed milk until fully incorporated.
Using a rubber spatula, gently fold in the flour and salt until no dry streaks remain. Fold in the chopped 150g dark chocolate.
Pour the batter into the prepared pan and spread evenly. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Place the pan on a wire rack and allow the brownies to cool completely before slicing and serving.

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15/05/2026

Lemon Bars

Crust:
1 cup all-purpose flour 130g (if too sticky you can add 2 tbsp)
½c or 120 grams salted butter
¼ cup powdered sugar 35g
¼ teaspoon baking powder
1 piece egg yolk

Filling:
2 pieces egg yolks
1 whole egg
¾ cup sugar
¼ cup calamansi juice
¼ cup cream
Lemon zest
½ teaspoon baking powder
2 tablespoons condensed milk

Crust 180C 15-17 mins
Lemon bar 180C 22-27 mins

Directiins
For the Shortbread Crust
Preheat the oven to 180°C and line an 8-inch square pan.
In a bowl, sift together the flour, powdered sugar, and baking powder. Add the butter and egg yolk. Using clean hands, mix everything together until combined. If the dough is too sticky, you can add 2 tablespoons of flour.
Place the dough in the prepared pan and flatten it, spreading it evenly and slightly up the sides. Bake for 15–17 minutes. Let it cool completely on a cooling rack.

For the Filling
In a bowl, combine the sugar and lemon zest. Using a rubber spatula, rub the zest into the sugar to distribute it evenly. Then add the eggs, cream, kalamansi juice, condensed milk, and baking powder. Using a wire whisk, whisk until smooth.
Pour the filling onto the crust, making sure the crust has cooled completely.
Bake the lemon bars in a preheated 180°C oven for 25–30 minutes. Let them cool completely on a cooling rack, then chill in the refrigerator until fully set. Slice into squares. You can dust the top with powdered sugar before serving.

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11/05/2026

Chunky choco crinkle cookies

2c all phrpose flour 260g
¾c cocoa powder 45g
1 tsp coffee powder
1 tsp baking powder
½ tsp baking aoda
½ tsp salt
100g dark chocolate chunks
½ c canola oil
1 ¼ c brown sugar 195g
2 eggs
Powdered sugar
White sugar

Directions
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the chocolate pieces and mix.

In another bowl, pour in the oil and add the brown sugar. Mix using an electric hand mixer. Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients to the wet ingredients. Mix just until no dry ingredients are visible. Do not overmix.

Cover the dough and chill in the refrigerator for 2 hours or overnight.

Preheat the oven to 180°C. Line a sheet pan with parchment paper.

Portion the dough into 25 g each. Roll each piece first in white sugar, then in powdered sugar. Place on the lined sheet pan, leaving space between each piece.

Bake in the preheated oven at 180°C for 9–10 minutes.

Transfer the pan to a cooling rack and allow the cookies to cool.

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08/05/2026

Ube marble cake
180 C 40 mins
1c all purpose flour 130g
½ c cake flour 60g
2 tsp baking powder
1/2 tsp salt
1/2 c butter 115g
1 c sugar 200g
2 eggs
¾c cream
1 tbsp vinegar
1 tbsp liquid ube flavor

Directions

Preheat the oven to 180°C and line a 9 × 5-inch loaf pan.
In a bowl fitted with a sifter, sift together the flour, baking powder, and salt. Set aside.
Pour the vinegar into the cream, stir gently, and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5–7 minutes. Do not forget to scrape down the sides of the bowl to ensure even mixing. Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients alternately with the cream mixture, beginning and ending with the dry ingredients. Do not overmix. Spoon one-third of the batter into another bowl and stir in the ube flavor.
Pour some of the vanilla batter into the lined loaf pan, then spoon the ube batter on top. Repeat the layering process. Tap the pan twice to remove air bubbles.
Bake in the preheated oven at 180°C for about 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely on a cooling rack before slicing.

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Marikina City
1807

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