PROJECT IN BREAD AND PASTRY

SUBMITTED BY:

JOY BALIDOY

SUBMITTED TO:

MRS.JESSICA BACLAYON
 DINNER ROLL
INGREDIENTS:

2 ½ cup bread flour

6 tablespoon granulated sugar

1 tablespoon yeast

¼ bar butter

½ cup milk

¼ cup beaten egg

¼ teaspoon iodized salt

PROCEDURE:

1.In a large mixing bowl , combine bread flour and butter. Mix well, Add the sugar
and yeast . Rub the dry ingredients with you hands until all ingredients with you
hands until all ingredients were distributed equally.

2. Beat egg and combine to water and salt.

3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20
minutes.

4. When the dough is already smooth and elastic and blisters are showing, form a
ball and set a side for 20-25 minutes or until it doubles in size.

5. Punch the dough flatten and weight for 45 grams or make it to 7 pieces.

6. Arrange in baking sheet and set aside for 30 minutes.

7. Bake for 10-15 minutes in 375 OF.

 PANDESAL
INGREDIENTS:

1 kilo Bread Flour/ First Class

150 grams lard/shortening/butter

20 grams yeast

2 pieces beaten egg

1 teaspoon vanilla

2 teaspoon salt

500 grams water

200 grams white sugar

500 grams bread crumbs or toasted bread

PROCEDURE:

1.Ihanda ang sangkap.

2.Sa isang mixing, pagsamahin ang flour , yeast at ihalo ang lard o butter haluing
mabuti gamit ang kamay.

3.Mix egg beaten ,salt, white sugar, water or milk together. Mix well.

4.Ihalo sa flour mixture ang yeast. Mixture masahin mabuti ng 20-30 minutes.

5.Cover with katsa para hindi mabanginan at irest ang masa ng 20-30 minutes.

6.Hatiin ang masa sa 4 na bahagi. Bastunin ang bawat isa at paglungin sa bread
crumbs.

7.Hatiin ang bawat na baston ng ayon sa nais na timbang . Pagulungin ulit sa bread
crumbs.

8.Ilagay ang mga hiniwa sa baking sheet pan at takpan muli ng katsa upang di
mahirapan . Leave 30-40 minutes, until bulk.

9.Bake 10-15 mins at 350 oF oven heat.

SPANISH BREAD/PAN DE
COCO/ CHEESE BREAD
INGREDIENTS:

1 kilo bread flour

2 tablespoon instant yeast

¼ cup lukewarm water

2 cups water

100 grams brown sugar

2 tablespoon oil

2 teaspoon rock salt

1 teaspoon vanilla

75 grams lard

SPANISH BREAD FILLINGS

INGREDIENTS:
½ bar butter

1/3 cup brown sugar

½ bread crumbs

½ Vanilla

Mix and cook together.

PAN DE COCO FILLING

INGREDIENTS:

1 pieces young coconut(grated)

1 cup brown sugar

1 teaspoon vanilla

Mix and cook together.

CHEESE BREAD TOPPINGS

INGREDIENTS:

¼ cup butter

1 cup powered sugar

Cut in the butter and milk then add sugar.

PROCEDURE:

1.Prepare the desired filling and/or topping set aside.

2.Dissolve yeast in ¼ cup luke warm water. Sprinkle with 1 tablespoon sugar. Allow to
stand for 8-10 minutes.

3.Combine water, oil, salt, and sugar. Stir until salt and sugar is dissolved. Set aside.

4.In a separate bowl, place bread flour and make a well at the center. Then add yeast
mixture, follow by the liquid mixtures.Mix thoroughly.

5.Transfer dough on a floured board and start kneading. Continue kneading until
dough is smooth. ( Approximately 20-25 minutes).
6.Shape into smooth ball and grease all sides with lard. Place in slightly grease bowl.
Cover with damp clean cloth. Allow to rise until double in size approximately, ½
hours. Then punch down dough.

7.Shape and add fillings and/or topping.

8.Arrange to grease cookie sheet.

9.Allow to rise for the second time until double in size.

10.Bake until done (10-15 min at 350 Of)

 CHOCOLATE CHIPS COOKIE
INGREDIENTS:

2 ½ cups apf

1 cup softened butter

½ cup white sugar

1 cup brown sugar

2 pieces egg

1 teaspoon vanilla extract

1 teaspoon salt

2 cups semi-sweet chocolate chips

¾ cups chopped wall nuts ( nuts)

PROCEDURE:

1.Pre-heat oven to 350 oF.

2.Combine apf, salt , and baking soda; mix well set aside.

3.On a separate bowl, but butter , and sugars gradually added.

4.Add vanilla, and eggs at time while beating.

5.Add flour or dry mixture and beat until mixed well.

6.Put chocolate chips and chopped nuts. Fold until nuts and chips are well
incerparated.

7.Arrange parchment paper in baking sheet. Scoop and drop the mixture on the
parchment paper.

NOTE: try to press the mixture a little bit to make the cookie fell place extra chocolate
chips on top of the cookie.

8.Place inside the oven and bake for 7-9 mins.

9.Remove from oven and place on cooking racks.

10.Serve and enjoy.

 BANANA MUFFIN
INGREDIENTS:

1 ½ cup apf

6cups banana or 3 large lakatan

¾ cups white sugar

1 piece egg

1/3 cup butter metted

1 teaspoon baking powder

1 teaspoon salt

20 pieces paper cups

PROCEDURE:

1.Pre heat oven to 350oF.Coat muffin pans with non-stick or use paper liner.Sift
together the flour. Baking powder. baking soda. And salt . set aside.

2.Combine bananas. Sugar . egg. And melted butter in a large mixing bowl.Fold in
flour mixture and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffens for 10 to 15 minutes. And large muffins
for 25 to 30 minutes .Muffin will spring bac when lightly topped.
PASTRY
 EGG PIE
INGREDIENTS:
*CRUST

1 ½ cups All-purpose flour

½ cup butter or shortening

6-8 tablespoon cold water

*FILLING

3 eggs

250 grams skimmed milk

¾ cup sugar

2 ½ cup water

1 tablespoon all-purpose flour

½ teaspoon vanilla

PROCEDURE:
1.Cut in fat and flour using, pastry blender until ingredients resemble a coarse meal.

2.Grandually add water start forming the dough into balls a few drops of water may
be added if dough will not hold together . Do not knead.

3.Sprinkle flour lightly on board and rolling pin. Place the dough on the board and
shape into ball with your hands.

4.Rolls the dough form the center to edges, releasing pressure near the edge to keep
thickness of dough even .Roll in all direction to maintain perfect circle. The dough
should an inch layer the pie plate.

5.Roll dough over the rolling pin then unroll over the pie plate. This will prevent the
dough from breaking when transferring from the board to the pie plate. Fit snugly
on the pan. Prick liberally with tines of a fork . Set aside.

6.Prepare Filling:

Mixing all ingredients thoroughly. Pour in the prepared pre pan . Bake at 350 OF for
30-45 minutes.
 CREAM PUFF AND ECCLAIRS
INGREDIENTS:

¼ cup water

1/3 bar unsalted butter

1/8 teaspoon iodized salt

¼ cup bread flour- Add to boiling mixture

1 piece beaten egg-Add slowly to cooled paste mixture

*CUSTARD FILLING

2 pieces egg yolk

1/8 cup white sugar

1 tablespoon cornstarch

¼ cup fresh milk

*GLAZE FOR CREAM PUFF

¼ cup sugar - combine and bring to a bowl w/o

2 tbsp water - stirring

*CHOCOLATE GLAZE FOR

ECCLAIRS

20 grams semi sweet chocolate bar

½ teaspoon evap milk

1 tablespoon butter
 HOME PIZZA
INGREDIENTS:

½ teaspoon active yeast = 2 ½ yeast

1 teaspoon sugar

1 ¼ cup warm water ( 110oC-115oC)

¼ cup canola oil

1 teaspoon salt

3 ½ cups apf

TOPPING

Pineapple tidbits

White onion

Cheese/ mozarella cheese

Bell pepper

Ham/ bacon
 BOILED ICING
INGREDIENTS:

2 cups sugar

1/3 cup water

¼ tbsp corn syrup

2 egg whites

PROCEDURE:

1.Combine together sugar, water and syrup.

2.Bring to boil over low fire until it forms into thread like consistency.

3.On a separate bowl, beat together egg whites and cream of tartar until stiff.

4.Pour hot syrup to beaten egg whites gradually

5.Continue beating until mixture becomes stiff and fluppy.

6.Fills and frost a layer cake using boiled icing.

 SWISS ROLL
INGREDIENTS:

¾ cup cake flour

½ tsp baking powder

¼ tsp salt

4 eggs

¼ cup sugar

1 tsp vanilla

3 tbsp water

1 tsp lemon extract

“BUTTER CREAM FILLING AND FROSTING”

1 cup butter

¾ cup confectioners sugar

½ cup evap
½ tsp lemon extract

PROCEDURE:

1.Prepare an ingredients

2.Mix all dry ingredients in a bowl flour, baking powder, ¼ cup sugar and salt set aside.

3.Beat egg yolks. Add dry ingredients gradually alternately with water until an dry ingredients
were added.

4.Add vanilla and lemon extract. Set aside.

5.In a separate bowl, beat egg whites until stiff. Add the remaining ¼ cup sugar. Beat until
sugar dissolve.

6.Cut and fold the flour mixture with the egg while mixture.

7. Pour in rectangular pan line with wax paper.

8.Bake at 300Of at 10-15 minutes.

9.If done sprinkle with confectioners sugar and invert.

10.Roll loosely with the help of wax paper or cheese cloth.

11.Prepare filling/frosting.

12.Unroll and fill in the filling.

13.Roll again and place in a half roll pan.

14.Cover and decorate with icing.

15.Place in a half roll box.

PROCEDURE FOR BUTTER ICING

INGREDIENTS:

1.Beat butter until soft and creaming/creamy.

2. Alternately add powder sugar and milk.

3.Add lemon extract.

CAKES
 CHIFFON CAKE
INGREDIENTS:

1 ½ cup cake flour

½ cup sugar

1 tbsp baking powder

½ tsp salt

6 tbsp oil

6-7 tbsp water

1 tsp lemon / orange / pineapple extract

1 tsp vanilla

5 eggs whites

½ cup sugar

½ tsp cream of tartar

 PROCEDURE:

1.Mix all dry ingradients in a bowl ( flour, ½ c sugar, bp, salt)

2.Make a well at the center of dry ingredients.

3. Pour in all the liquid ingredients, ( egg yolks, water, oil, vanilla, extract).

4.Blend/ mix thoroughly dry and liquid ingredients.

5.Set aside.

6.On a separate bowl, beat egg whites, and cream of tartar until stiff. Add ½ ( sugar
gradually white beating. Beat until sugar is dissolve.

7.Cut and fold the flour mixture and the egg white mixture until blended.

8.Pour in a prepared baking pan line with parchment paper.

9.Bake at pre-heated oven for 30-45 minutes.

10.Allow to cool.

11.Place on a cake board.

12.Cover with boiled icing.

 CHOCOLATE CAKE
Ingredients:

¾ cup all-purpose flour

1 ¾ cup brown sugar

¼ cup cocoa powder

1 ½ tsp baking soda

1 tsp salt

Procedure:

1.Combine together and make a well at the center and place the liquid ingredients.

2.Blend thoroughly.

3.Pour in a prepared round pan 7” or 8” diameter.

4.Bake at 300oF for 25-30 min.

*LIQUID INGREDIENTS
1 cup butter milk( 1 tbsp, white sugar+ 1 cup fresh milk)

½ cup oil

3 large eggs or 4 medium eggs

1 cup brined coffee( or black coffee) Last to incorporate.

*ICING

1 cup all- purpose cream

½ cup semi sweet chocolate chips

1tsp instant coffee

Boil all-purpose cream and chocolate until chocolate

melt. Add instant coffee.
BREADS
 APPLE PIE
INREDIENTS:

USE SINGLE PIE CRUST. PRE BAKE

FILLING:

1 ¾ cup milk evaporated

1 cup sugar

2 tbsp water

¼ cup cold water

3 pieces apple,fresh and slice

¼ cup cold water

2 tbsp gelatin unflavored

3 tbsp sugar

PROCEDURE:
1.Blend and bring to a boil milk [and sugar.

2.Suspend starch in water.

3.Stir into milk mix over medium heat , stirring continuously until thickened.

4.Add butter and blend until smooth. Remove from fire.

5.Pour into prebaked shell. Set aside.

6.Prepared mangoes. Arrange on top of the prepared cream.

7.Suspend gelatin in cold water. Add sugar. Heat until gelatin is dissolved and pours
over pie.

8.Chill until gelatin is set.

 PINEAPPLE PIE
INGREDIENTS:

1 RECIPE PASTRY FOR A 9 INCH DOUBLE CRUST

¾ cup white sugar

1 tbsp cornstarch

1 (20 Oz.) can crushed pineapple with juice

1 tbsp lemon juice

2 tbsp milk

1 tbsp white sugar

Procedure:

1.Pre-heat oven to 450Of (220 oC).

2.In a medium saucepan, combine sugar, cornstarch, pineapple with juice and lemon
juice. Cook over medium heat, stirring constantly until thickened, then allow to boil
for 1 minute.
3.Cool slightly and pour mixture into pastry –lined pie pan. Cover with top crust
and seal. Make a few steam vents in the crust , then brush with milk and sprinkle
with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at
room temperature.