Bread and Pastry Production NC2

Dinner Roll
Dough:
1/3 c water
1 tsp sugar
2 tsp instant yeast

2 ½ all-purpose flour (1/2 c separated)

¼ c sugar
1/8 tsp salt

¼ c evap milk
1 pc egg
1/8 bar butter, melted

Shortening for greasing the pan

Glazed: Evaporated milk

Procedure:
1. Combine lukewarm water, sugar and yeast. Set aside.
2. Combine all-purpose flour, sugar and salt. Make a well.
3. Put evaporated milk, eggs, melted butter together with yeast mixture on the well
and knead until smooth.
4. Form into a ball and rest. Let rise for an hour or until it double in size.
5. Punch down dough and knead again.
6. Form into small ball and let rise again until double in bulk.
7. Bake for 10 minutes. Remove from oven and brush with evaporated milk and
bake again for 5 minutes or until brown.

Mocha Chiffon Cake

Ingredients:
Chiffon Cake No melt butter icing
2 ¼ c Cake flour
1c sugar 1 bar butter
1 Tbsp baking powder 1 c purico or white lard
5 tsp coffee
½ c oil ½ c evaporated milk
½ juice or milk or royal ½ c sugar
1 tsp vanilla
8 pcs eggyolk 1 box confectioner sugar

8 pcs eggwhites
½ c sugar
½ tsp cream of tartar

Procedure: Chiffon cake;

1. Pre heat the oven.

2. Grease the pan and line with paper.
3. Sift flour and measure. Put in a bowl and add baking powder, sugar and coffee.
Make a well at the center.
4. Add oil juice or milk and egg yolk. Stir until smooth and no more trace of flour is
seen. Set aside.
5. In a separate bowl, beat egg whites, sugar and cream of tartar. Beat until stiff but
not dry.
6. Fold egg yolks mixture into the egg white mixture. Blend well. Pour into the
prepared pan.
7. Bake for 45 minutes or until done.

Procedure for No Melt Icing.

1. Melt granulated sugar in evaporated milk. Set aside.

2. Soften butter and shortening. Beat and add milk mixture little by little.
3. Add confectioner sugar gradually until smooth or until it reaches spreading
consistency.
Lemon Tart

Ingredients:

Crust : Filling: Toppings/ streusel:

1 1/3c All-purpose Flour 4 pcs egg yolk ½ c All-purpose flour
¼ + 1/8 bar butter 1 can condense milk 1/8 c brown sugar
1 pc egg yolk 1 tsp lemon juice 1/8 bar butter
¼ c sugar
1 tsp lemon zest
1 T cold water

Procedure:

Crust:

1. Combine flour and confectioner sugar, and then sift.

2. Cut in butter into flour until pea sized. Add 1 T cold water.
3. Add egg yolk and lemon zest/rind.
4. Prick the crust and then bake blind for 5 minutes.

Filling:

1. Combine all ingredients into casserole.

2. Cook over low fire until thick.
3. Cool. Then fill crust with filling.

Toppings:

1. Cut in chilled butter into flour.

2. Add brown sugar and top in tart.

Cream Puff

Puff Cream Filling Caramel Glazed:

1 c water 1 c fresh milk 1 c sugar
¼ tsp salt 3/4 c sugar ½ c water
½ bar butter 1 pc egg yolk
1 c APF 3 T all-purpose flour
4 pcs eggs ½ tsp vanilla
¼ tsp salt
1 T butter
Procedure:

1. Combine water, salt and butter in a sauce pan and heat until butter melts.
2. Remove from heat, and add flour and mix well, add eggs one a time.
3. Form into a ball and arrange into ungreased baking sheet 2 inches apart.
4. Bake for 30-45 minutes in 400 F.
5. Combine all ingredients for filling except butter.
6. Cook until thick. Remove from heat. Stir in butter.
7. Inject filling inside the puff.
8. Prepare the glaze. Combine sugar and water. Boil until sugar is melted and becomes
caramel colored.
9. With a spoon drizzle caramel over cream Puff.

Questions:

1. If you need 6 pieces eggs, how should you open them?

* open eggs one at a time, open one egg in a bowl ; if ok, transfer to a bigger bowl ;
open another egg into a small bowl ; if ok, transfer to a bigger bowl, and so on…

2. What is the role of each ingredients; flour, fat, yeast, sugar?

*flour - gluten development, framework of any baked product
*fat - shorten the gluten strands, aid in keeping the quality
*yeast – rise the dough, leavened the bread
 *sugar – food of the yeast, aids in browning, give sweetness to the product

3. How would you know that you have creamed the butter well enough?
*the butter is lighter in color
* the butter is fluffy
4. What fat substitute can you use for breads?
*margarine, oil, butter, mixture of butter and margarine.

5. What is the difference between butter and margarine?

*Butter is from animals and more expensive while Margarine is from plants and more
affordable.

6. Why is it important to select the right pan size for baking products?
*if the pan is too big, batter will spread over a large area. It will be overcook; if pan is
too short, the batter will overflow.

7. How do you check the doneness of bread?

*by checking the internal temperature of the product or by inserting a cake tester/
toothpick in the middle of the product & checking if the batter will still stick to the
tester.

8. How should you portion dough?

*by weight, by scoop /ladle, or by count.

9. Why do you let dough rest after kneading?

*to let gluten strands rest so that they will break-up during forming.

10. How long heating should be done?

*can be done for 15 – 30 minutes or until desired temperature is reached.

11. What the difference is between extract and flavor emulsion?

*extract is alcohol based while flavor emulsion is oil /fat based

12. What is the difference between a pie and a tartlet?

*a pie is for multiple serving, while a tartlet is for single serving.

13. What is the difference between cake flour and all-purpose flour?
*cake flour has lowest protein content than all-purpose flour.
*Cake flour is softer that an all-purpose flour.

14. Why do you fold egg whites with another ingredient?

*to retain the air bubbles created during the whipping step, to combine two
ingredients lightly.

15. What other flavors can you use?

 *fruit flavor, vanilla, flavor extracts, chocolate, etc.

16. Why do you need to use greased paper to line the pan?
*to avoid the cake from sticking to the pan.

17. What are the different ways of making cakes?

*cream method or conventional method, sponge method, 7 step method ( one bowl) ,
3 step method ( muffin ).

18. What is shortening? Why is it called such?

*Shortening refers to all fat used in baking. It shortens the gluten strands.

19. How do you check the freshness of the eggs?

*eggs can be checked for freshness thru the ff.
 Shell should be rough and fine
 An egg shell will sink to the bottom
 An egg against the light will be clear, not dark.
 An egg when opened in a plate will have the egg in the center.

20. Where do you stack breads that will be used 2 days from now?
*put breads that will not be used immediately in a tightly sealed bag, in a freezer.