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What is Prolonging Ilocos Empanada Crispiness about?
This document discusses a research project aimed at prolonging the crispiness of empanada crust through the addition of baking powder. The empanada is a popular snack in the Philippines, especially in Ilocos, but the crust becomes soft over time. The research students from the University of Northern Philippines want to develop an empanada with a crisp crust for 6-8 hours to increase vendor profits and allow tourists to take the snacks home. The objectives are to produce an empanada with prolonged crispiness
- Author
- April Abengoza
- Language
- EN