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Puto Cheese Pang-Negosyo (with costing)

Puto Cheese business is one of the easiest to start. It only requires low start-up budget and once you perfect the recipe, you can cook it in large batches. Since many of you are asking for Puto Cheese recipe that can be good for business, here I am sharing my 1 kilo version of it. Read until the end for tips and tricks to fail-proof puto cheese.

If you want to try small batch of puto cheese, you may want to try our PUTO CHEESE ala Goldilocks that has yield of 18 medium size only.

Puto Cheese Pang-Negosyo (with costing)

Course: Filipino Recipes, For Business Recipes
Servings

75

Pieces (Large)

Ingredients

  • 1 kilo All purpose flour

  • 4 cups sugar

  • 8 tablespoon baking powder

  • 5 large eggs

  • 1 big evaporated milk (370ml)

  • 1/2 cup melted margarine (or butter)

  • 5 1/2 cup water

  • Cheese (Quezo)

Directions

  • In a large mixing bowl, sift the all purpose flour, sugar and baking powder. Sift to remove lumps. Mix well and set aside.
  • In a separate bowl, combine the eggs, evaporated milk, melted margarine and water. Mix well.
  • Combine the flour and egg mixture. Mix until well-blended and no lumps. Rest for at least 15 minutes.
  • Grease the bottom of each molder (In this recipe, I used large molder). After resting the mixture, pour some mixture to the molders. Fill only 3/4 of the molder as it will rise as you steam. Then, top with cheese or choice of topping (you can use salted egg also)
  • Arrange the molders in the steamer. Put cloth in the lid of the steamer to keep the water steam from dripping.
  • Steam for 14 to 15 minutes. After steaming, let it cool a little before unmolding. Enjoy!

Puto Cheese Recipe (For 1 kilo flour)

This below puto recipe for 1 kilo flour will give you one of the best and tasty puto cheese you ever made. We made this puto recipe with approximate costing and quantity. So if you follow this puto cheese recipe, this will show you how to make a puto cheese in a budget friendly way.

Read the recipe notes below for more details…

PUTO CHEESE FOR BUSINESS WITH COSTING

  • 1 kilo All purpose flour                      42.00
  • 4 cups sugar                                       52.00
  • 8 tablespoon baking powder         20.00
  • 5 large eggs (8 each)                        40.00
  • 1 big evaporated milk                       25.00
  • 1/2 cup melted margarine               30.00
  • Cheese (Quezo)                                 36.00
  • 5 1/2 cup water                                     0

 TOTAL:               245.00

OTHER EXPENSES (tranpo, gas, packaging) = 50.00

245 + 50 = 295.00 php

YIELD: 75 PIECES LARGE

295 รท 75 = 3.93 php cost per Puto

3.93 + 40% (expected tubo up to 50%) = 5.50 SRP each puto

Ang recipe na ito ay nakagawa ng 75 piraso na LARGE molder. Para sa Medium molder (around 140 to 150 pieces)

Read the recipe notes below for more details…

RECIPE NOTES

  • Ang mga prices ng ingredients ay pwedeng magkaiba iba depende kung gaano karami ang binili, sa brand ng item at kung saan binili. Ang mga prices na nakaindicate sa taas ay ang actual na presyo ng mga ingredients na ginagamit ko sa recipe na ito.
  • Ang SRP na nakaindicate dito ay pwedeng baguhin. Dine sa amin, ang bentahan ng large puto is 6.00 to 7.00 pesos (minsan 3 for 20 pesos) So depende po sa inyo at sa packaging na gagamitin ninyo.
  • Kung gagamit ng powdered milk, para sa recipe na ito, add at least 2 cups of powdered milk and adjust the water up to 6 to 6 1/2 cups. Adjust the water hanggang sa makuha ang tamang consistency
  • Pwedeng gumamit ng cake flour, 1st or 3rd class na harina. Mag-iiba lamang ang texture at fluffiness ng puto depende sa ginamit na flour.

TIPS FOR FAIL-PROOF PUTO

Tip #1: Make sure na okay pa ang baking powder mo.

Isa sa mga causes kung bakit nagiging parang kutsinta ang puto ay dahil sa baking powder. Either luma na, nakasingaw na or sira na. So make sure na okay pa siya. Pano malalaman? Buhusan ng around 1/4 cup na mainit na tubig ang 1/4 tsp na baking powder. Pag nagbubbles siya, okay pa.

Tip #2: Yung ilalim lang ng molder ang pahiran ng oil or butter

Para maachieve yung dome appearance, yung ilalim lang ng molder ang pahiran ng oil. Wag na yung gilid. Pwede rin na wag na i-grease at all pero there are some instances na dumidikit sa ilalim ng molder ang puto so para maiwasan pero tyak na tutubo ang puto, yung ilalim lang ang i-grease.

Tip #3: Lagyan ng tela or cloth ang takip ng steamer

Minsan, pag natutuluan ng tubig mula sa steam ang puto, nadedeflate ito. Para maiwasan, lagyan mo ng tela ang takip.

Tip #4: DO NOT OVERCOOK

Isa pang cause kung bakit mukhang kutsinta si puto ay dahil sobra sa steam. Nag-iiba iba ang steaming duration base sa lakas ng apoy, sa laki ng molder at kung gaano kakapal ang mixture mo. In my experience eto ang steaming time na alam ko: LARGE (14-15 MINUTES) MEDIUM (11-12 MINUTES) SMALL (8-10MINUTES)

TIP #5: Yung hindi masyadong tunaw ang cheese

Kung gusto nio ng shiny pero mukhang melted ang cheese, gumamit ng matagal matunaw na cheese gaya ng Quezo. Ang cheese gaya ng Eden, mabilis matunaw habang nassteam (kaya minsan mukhang durog after masteam). Kung sa tingin mo mabilis matunaw ang ang cheese mo, sa pahuli mo na ito ilagay. For example, ang steaming time is 15 minutes, ilagay ito sa 12min mark, takpan ulit at ituloy ang steam hanggang sa matapos ang steaming time.

Kung may katanungan or suggestion, COMMENT DOWN BELOW.

(Wag po mahihiyang magtanong) ๐Ÿ™‚

HAPPY COOKING AND GOOD LUCK SA BUSINESS!

8 thoughts on “Puto Cheese Pang-Negosyo (with costing)

  1. Thank you so much for sharing your brilliant ideas in cooking. I tried your recipe and it’s yummy. Looking forward for more delicious recipes from you.

    How about art puto? I wish you can share with us how to prepare art puto with its corresponding costing.
    Thank you and God bless you more and more.

  2. Hi thanks po sa recipe nyo.. tanong ko lang po, related po ba sa TIP#2 ung nagging mukhang sponge na ilalim ng puto? Pag ba ganun ang ngyayari.. need po tlga lagyan ng grease oil ung ilalim ng molder? Pra maging makinis ang gilid at ilalim ng puto at the same time ung molder.. makinis din at walang dikit?

    Another question po.. everytime ba nag maglalagay ka ng mixture sa molder need mo igrease ang molder?

    Salamat po.. hope masagot nyo po ang katanungan ko..

    1. Hi Raul! Yes, maaari po na ganoon or kaya naman po ay dahil sa flour na ginamit. Yung third-class na harina, usually may tendency na ganon ang maging texture, parang buhaghag.
      As for the second question, in my experience, once ko lang po gini-grease ang molder (yung start na gagamitin before steaming). Once na ma-unmold na yung puto tapos may next batch, hindi na po ako naggrease. Sana po ay makatulong. Happy cooking! ๐Ÿ™‚

  3. Hi ask kolng po ang sa akin po nagkamali ako naloto na ang puto base sa steaming time pero basa parin ang puto bakit kaya po. Salamat sa sagot.

    1. Hi, maaari pong natutuluan ng tubig mula sa steam ang puto or kaya naman masyadong mahina ang apoy kaya di agad naluluto. Another reason is that matubig po ang timpla or sobra sa liquid.

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