Introduction

Bakery products have become a very popular snack time for people

especially here in the Philippines. Different varieties of breads, cakes, and

pastries are being demanded by the people to satisfy their needs. Their sweet

tooth has become a factor why they crave for such products. These food are

consumed by people of all ages and provides a very delicious taste to their

stomach. Aside from its scent, the tastes of the bakery products are what attract

the customers making them buy in large quantities.

In General Santos City, different bakery businesses are being put up

because of the demand of the target market which in return affects the production

of the mentioned product. The people of General Santos City prefer to purchase

different desserts that could satisfy their cravings and would meet their demands

as primary consumers. In making bakery products, the common ingredients used

are flour, yeast, sugar and salt. These are the foundation of making a delicious

product the sellers can boast to their target market. Different strategies are being

used by the competitors to attract customers. They promote their products

through advertisements, distribution of flyers, and sales talk to persuade their

customers and let them buy their products. Indeed, these bakery products are

one of the in demand food products in General Santos City that will surely have

high profitability since its geographic area is accessible at all places.

Objectives:

 To be one of the leading suppliers of bread and pastries in the community

 To generate sales and have a net income by 10% within the month

Part 1. MARKETING PLAN

Gusteau’s Magic Touch offers a wide variety of breads and pastries that our
customers will surely buy. Our products meet the standards of our target market and rest
assured that it is delicious. We sell breads, cakes, cupcakes, brownies, and cookies. The
main characteristic of our products is that it caters for all ages. These are delicious and
mouthwatering. Our bread and pastries are cheap yet yummy and will surely make our
customers step on cloud 9.

3. Indicate how your product is represented:

Products Unit of Measure Description

Loaf breads Square-shaped 20 pcs
Wheat breads Square-shaped 20 pcs, 100
grams
Toasted Bread Sliced bread 100 grams
Croissant Croissant shape 100 grams
Doughnut Dessert food 100 grams
Pandesal Yeast, raised bread 50
grams
Dark Chocolate Cake Small, medium, large
Strawberry shortcake Small, medium, large
Choco moist Cake Small, medium, large
Cupcakes Cup-shaped, 50 grams
Made with milk, flour, yeast,
and eggs. It is white in color
and is fluffy.
Made using flour that is
entirely mixed from whole
or almost whole wheat
grains.
Sliced bread that has been
brown by exposure to
radiant heat
A buttery, flaky,
viennoisene pastry. It is
made of a layered yeast
leavened dough.
A type of dry dough
confectionary or dessert
food.
Bread roll made of flour,
eggs, yeast, sugar and salt.
A cake filled with dark
chocolate fudge and top
with chocolate roll. The
dough is covered with moist
chocolate.
A sweet cake covered with
wheat cream mixtures and
top with strawberries.
A type of cake covered with
choco moist
Is a small cake designed to
serve one person, which
may be baked in a small
 thin paper or aluminum cup.
Brownies Rectangular-shaped, small A dessert that consists of
melted chocolate bars,
cocoa powder, sugar, eggs,
salt, baking soda, baking
powder, and butter or
margarine.

Cookies Round-shaped, small  A baked or cooked food

that is small, flat and sweet.
It usually
contains flour, sugar and
some type of oil or fat.

4. Who are your prospective buyers?

Gusteau’s Magic Touch offers delicious and decorative products that its target
market will surely love. We sell variety of breads, different flavors of cakes and pastries
such as cupcakes, brownies, and cookies. We aim to cater walk-in customers when they
visit our shop and also we are available for large others. We target to cater at least 250
customers per day and all of them are expected to buy our products. Our target market
will only be limited to General Santos City.

5. What is your selling price?

We sell our products at a customer-friendly price. Our breads’ price ranges from ₱2-
₱45, the prices of our cakes ranges from ₱350-₱2000, it starts at 1 layer up to 3 or more
layers and lastly for the pastries, it costs ₱120-₱150. All payments will be on cash to
assure the safety of the transaction.

6. How will you distribute your products?

We will distribute our products through wholesalers and direct to customers, in

this way we can persuade them to comeback and introduce to them our product more to
make our business more attractive to the community.

7. How will you promote your product?

Gusteau’s Magic Touch will promote their products through distribution of flyers,
sales promo and direct selling. Through these different marketing strategies we can be
able to attract more customers and make our business more attractive to the community.
Also, through these strategies we can pull the interest of investors to invest on our
business.

8. Who are your competitors?

Competitors Prices of products Your

 advantages/disadvantages
vs them
Red Ribbon Black forest-₱370(Junior), Advantages- more variety of
₱595(Regular) cakes, customized.
Chocolate Indulgence- Disadvantages- expensive
₱355(Junior), ₱565(Regular) and beginners.
Ultimate Chocolate Cake-
₱320(Junior), ₱525(Regular)
Chocolate Mousse-
₱340(Junior), ₱500(Regular)
Tiramisu Meltdown-
₱550(Regular)
Maha Crumble-
₱500(Regular)
Ube Cake-₱480(Regular)
Dulce De Leche-
₱570(Regular)
Coffee Crunch-
₱550(Regular)
Peach Mango Symphony-
₱375(Junior), ₱585(Regular)
Double Deck Cake(2 -layer
cake)-₱499(Regular)

Dedication Cakes
Chocolate Dedication Cakes-
₱345(Junior), ₱520(Regular),
₱700(Large)
Mocha Dedication Cake-
₱320(Junior), ₱500(Regular),
₱680(Large)
Rainbow Dedication Cakes-
₱375(Junior), ₱550(Regular)
Graduation Cake with free
topper-₱550(Regular)
Active Dedication Cake-
₱750(Regular)
Dainty Dedication Cake-
₱750(Regular)
Jollibee Dedication Cake-
₱750(Regular)
Double Deck Dedication
Cake-₱790(Regular)

Goldilocks Cakes, ranges from ₱22- Advantages- more variety of

₱800 designs
Disadvantages- more
expensive
PART 2. PRODUCTION ASPECT

1. Describe briefly your production process (step-by-step):

Wheat bread

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups
white bread flour, and stir to combine. Let set for 30 minutes, or until big
and bubbly.
2. Mix in 3 tablespoons of melted butter, 1/3 cup of honey, and salt. Stir in 2
cups whole wheat flour. Put flour on a flat surface and knead with whole
wheat flour until not real sticky - just pulling away from the counter, but
still sticky to touch. This may take an additional 2 to 4 cups of whole wheat
flour. Place in a greased bowl, turning once to coat the surface of the
dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf
pans, and allow rising until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not
overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter
or margarine when done to prevent crust from getting hard. Cool
completely.

Loaf Bread

1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3
cups of flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a
time, to form soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise
in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in
half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover
and let rise until doubled, 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds
hollow when tapped. Remove from pans to wire racks to cool. Yield: 2
loaves (16 slices each).

Toasted Bread

1. Invest in a camp stove toaster, a $5 piece of equipment that folds into

nothing and toasts not two but FOUR slices at once! Pre-sliced bread is the way
to go here — anything more rustic will toast unevenly (but that really never
bothers us). Load the gadget with bread and place over a very low flame on the
stove for a few minutes. Note: If you only have an electric stove, try options 2 or
3. 
 2. Place bread directly on oven grates and broil on low for about a minute to a
minute and a half on each side, more if you like your toast crunchy.
3. Heat a heavy pan with no oil or butter over medium high heat. Drop bread in,
allow to crisp for 1-2 minutes, then flip and repeat. 

Croissant

Step 1: Make the Dough

Make the dough. This simple yeast dough is enriched with just a little bit of butter. I find
that it is easiest to mix the softened butter in with the yeast, water, sugar, and about half
of the flour. That way, you can be certain the butter disperses evenly through the dough.

A stand mixer makes light work of the job, but you can go seriously old-school and do all
of the mixing by hand if you so desire. Once you have a homogenous mixture, add in the
rest of the flour and mix until a dough forms that pulls away from the edges of the bowl.
If you’re using a stand-mixer, you can knead this dough with a dough hook. If you’re
mixing by hand, you will turn the dough out on to a clean counter and knead until
smooth and elastic.

Place the dough in a lightly greased bowl (or lightly grease the stand-mixer’s bowl and
return the dough to that.) Cover with a clean tea towel and let rise for about an hour, or
until puffy. If your room is cool, you may find this takes up to another hour longer.

Use cooking spray to spritz the inside of a gallon sized zipper top bag. Turn the dough
out onto the counter, flatten it gently with the palms of your hands, and fold in thirds like
a letter. Slide the dough into the prepared bag, zip the bag shut, and place into the
refrigerator for at least 2 hours, but up to 24 hours.

Step 2: Prepare the Butter

While the dough is chilling, prepare your butter. This can be done as soon as you’ve
placed the dough in the refrigerator, if you’d like. Cut 2 half-cup sticks of butter in half
lengthwise. This will give you four long rectangles of butter. Set aside. Lay a 12-inch or
longer piece of waxed paper or plastic wrap. Sprinkle thoroughly with flour. Lay the
sticks of butter side by side (touching), sprinkle with more flour, and lay another piece of
waxed paper or plastic wrap over the top. Gently smack with a rolling pin until the butter
becomes malleable, then roll it out until it is approximately 6-inches by 9-inches. Wrap
well with the waxed paper or plastic wrap with which you rolled it and return it to the
refrigerator or at least an hour or until you’re ready to deal with the dough.

Step 3: Create the Pastry

Take the refrigerated dough from the bag and place onto your counter. Roll out until it
forms a rectangle that is approximately 10-inches by 20-inches. Take the refrigerated
butter from its wrapper and center the butter on top of the dough. This will leave you with
about 1/3 of the dough open, followed by 1/3 covered by butter, followed by another open
1/3 of dough. Fold an open side of dough over the butter, then fold the other open side of
 dough over the previously folded side of dough, much like you’re folding a letter into
thirds. Now that the dough is folded, pinch the edges together thoroughly, sealing the
butter into the dough completely. Roll the dough out into a 10-inch by 24-inch rectangle.
This time, fold both ends in toward the center to meet in the middle, then fold that in half
like closing a book. Wrap this up with floured plastic wrap and return the whole thing to
the refrigerator for at least 2 hours but up to 7 days.
Step 4: Put it All Together and Bake
Remove the dough from the refrigerator, unwrap, cut in half, re-wrap half and return it to
the refrigerator. Roll out the remaining half of the dough into a rectangle that is roughly
9-inches by 25-inches. Use a pizza cutter, bench knife, or sharp paring knife to trim the
sides neatly to an 8-inch by 24-inch rectangle. Working in a zig-zag pattern, cut the
rectangle into 8 to 10 long triangles, depending on the size you want your finished
croissants to be.

Working with one triangle at a time, gently grasp both of the corners of the base of the
triangle. Gently pull to stretch slightly and begin to roll firmly but not tightly. You want it
to hold together but not be squished together. Continue to roll, tugging gently back on
the already rolled portion to slightly stretch the slack that hasn’t been rolled yet. Do this
until you reach the point of the triangle. Stretch to wrap the tip around and gently press it
into place. Position this on a parchment lined pan with the tip resting on the pan. Do this
with your remaining triangles, placing the rolled dough at least 3 inches apart on the pan
to account for expansion in rising and baking. Whisk together a large egg with a pinch of
salt until even in colour. Brush the tops lightly with the egg wash. Place in a warm, draft-
free place to rise until the dough is puffy. Put the egg wash in the refrigerator to use
again before baking.

Preheat the oven to 425F. Brush the tops of the croissants again with the egg wash. Bake
for 15 to 18 minutes, or until a the pastry is puffed, set, flaky, and caramelized to a deep
rosewood brown. Let the pastries rest on the pan for 5 minutes before transferring to a
cooling rack. These are always best when eaten slightly warm on the day they were
made, but if there is some weird circumstance in which they’re not all eaten immediately,
I have loved them the day after they were made, too.

Gather the Ingredients

You'll need:

 4 cups all-purpose flour

 2 teaspoons baking powder
 1/4 teaspoon salt
 2 eggs
 1 1/4 cups granulated sugar
 1 teaspoon vanilla
 2/3 cup milk
 1/4 cup butter, melted
 vegetable oil or shortening for deep-frying
 desired coating or icing 
 2. Make the Batter

 In a medium bowl combine flour, baking powder, and salt; set aside. In a large
mixing bowl combine eggs, sugar, and vanilla. Beat with an electric mixer on medium
speed for 3 minutes or until thick. In a small bowl combine milk and melted butter.
 Add the flour mixture and milk mixture alternately to the egg mixture, beating on
low speed after each addition just until combined. Cover and chill the dough for 2 to 4
hours.

3. Prepare the Coating, Glaze, or Icing

About a half-hour before the end of the chilling time, get the coating, glaze, or icing ready
for the doughnuts. Coatings and toppings should be prepared before you start to fry the
doughnuts, as they should be applied while the fried doughnuts are still slightly warm.
Doughnuts can simply be coated with powdered sugar or granulated sugar. Place the
sugar in a shallow dish, such as a pie plate. Or you can ice the tops of the doughnuts
with one of the following:

 Chocolate Glaze: In a small saucepan melt 3 ounces unsweetened chocolate and 3

tablespoons butter over low heat. Remove from heat. Stir in 3 cups powdered sugar and
1-1/2 teaspoons vanilla. Stir in 4 to 5 tablespoons warm water until the glaze coats the
back of the spoon.
 Powdered Sugar Icing: In a small bowl combine 1 cup powdered sugar, 1
tablespoon milk or orange juice, and 1/4 teaspoon vanilla. Stir in additional milk or juice,
1 teaspoon at a time, until the icing reaches drizzling consistency.
 Chocolate Powdered Sugar Icing: Prepare Powdered Sugar Icing as directed,
except add 2 tablespoons unsweetened cocoa powder to the powdered sugar and use
milk, not orange juice.
 Toppings: You can top iced donuts with chopped nuts, flaked coconut, or candy
sprinkles. Have these ready to go as well.

4. Roll the Dough

 On a well-floured surface, roll the dough to 1/2-inch thickness. Do not stir

additional flour into the dough; this can cause the finished product to be heavy and dry.

5. Cut the Dough

 Use a floured 2-1/2-inch doughnut cutter to cut the dough into rings. Dip the cutter
into flour between cuts to prevent the dough from sticking to the cutter. Each cut should
produce one doughnut and one doughnut hole.
 Reroll dough scraps as necessary to make about 16 doughnuts and 16 doughnut
holes.

6. Fry the Doughnuts

 If using an electric deep-fat fryer, heat the oil to 365°F according to manufacturer's
directions. Or, in a heavy, deep large saucepan, heat the oil to 365°F.
 Tip: The amount of oil you'll need depends on the fryer you use. Follow
manufacturer's directions if using a deep-fryer. If you are using a heavy, deep large
saucepan, you'll want to pour the oil to a depth of about 4 inches -- deep enough allow
the doughnuts to float in the oil.
 Ease a doughnut into the heated oil with a long-handle slotted spoon, taking care
not to let the oil spatter. Fry the doughnuts, two or three at a time, in the oil for 2 to 3
minutes or until they are golden brown, turning once.
 Remove the doughnuts with the slotted spoon, allowing excess oil to drain back
into the fryer or pan.
 Drain the doughnuts on paper towels.
 Repeat with remaining doughnuts.
 Cool the doughnuts slightly.

7. Coat or Ice the Doughnuts

Add these optional finishing touches while the doughnuts are still slightly warm:

 To coat the doughnuts with powdered sugar or granulated sugar, simply

roll them in the sugar until coated on all sides.
 To glaze, dip the tops of the doughnuts in the Chocolate Glaze, Powdered
Sugar Icing, or Chocolate Powdered Sugar Icing (see Step 3, above). If desired,
sprinkle iced doughnuts with chopped nuts, flaked coconut, or candy sprinkles.
Allow the doughnuts to dry on a wire cooling rack.

Pandesal

1. Dissolve the yeast in ¼ cup warm water in a big bowl. Let stand for 10
minutes, and then stir well.
2. In a bowl, combine milk, butter, eggs, sugar and salt.
3. Add milk mixture and 2 cups flour into the yeast mixture. Beat with a
wooden spoon or electric mixer until smooth. Gradually stir in remaining
flour, adding more if necessary.
4. Transfer dough to a lightly floured surface. Knead dough, adding flour as
necessary, until dough is smooth, elastic and no longer sticky (around 10
minutes).
5. Place dough in a lightly greased bowl, cover with plastic wrap and let rise
for 1 hour or until double in size.
6. Transfer dough to a lightly floured board. Divide dough into 24 pieces.
Shape each piece into a ball, roll in breadcrumbs and place in a baking pan
lined with wax paper.
7. Cover with a cloth and let rise for at least one hour or until almost double in
size.
8. Bake in 225 F oven for 20 minutes and then increase the oven temperature
to 325 F while keeping the bread in the oven. Bake for another 10-15 minutes
or until golden brown.
9. Serve and enjoy!
Choco Moist Cake
1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans
(or line with parchment paper circles) and set aside.
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa,
baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla
extract and beat until smooth (about 3 minutes). Remove bowl from mixer
and stir in hot coffee with a rubber spatula. Batter will be very runny.
3. Pour batter evenly between the two pans and bake on middle rack of
oven for about 35 minutes, until toothpick inserted in centre comes out
clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes in pans, then run a butter knife around the
edges of each cake. Place a wire cooling rack over top of each pan. Wearing
oven mitts, use both hands to hold the racks in place while flipping the
cakes over onto the racks. Set the racks down and gently thump on the
bottom of the pans until the cakes release. Cool completely before handling
or frosting.

Dark Chocolate cake

 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to
30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large
bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups
about 2/3 full with batter.

 3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until

wooden pick inserted in center comes out clean. Cool 10 minutes; remove from
pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK"
CHOCOLATE FROSTING. Makes 12 servings or 30 cupcakes.

 "ESPECIALLY DARK" CHOCOLATE FROSTING

 1/2 cup (1 stick) butter or margarine

 2/3 cup HERSHEY'S SPECIAL DARK Cocoa

 3 cups powdered sugar

 1/3 cup milk

 1 teaspoon vanilla extract

  Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to
spreading consistency. Add small amount additional milk, if needed. Stir in
vanilla. About 2 cups frosting.

Cupcakes

Step 1: Gather your cupcake ingredients.

Step 2: Preheat oven to 325°F. Place paper baking cups in 24 regular-size muffin
cups.
Step 3: In large bowl, mix the flour, granulated sugar and salt with a whisk. Set
aside.
Step 4: Using a one-quart saucepan, heat one cup of butter, water, and three
tablespoons of baking cocoa to boiling.
Step 5: Remove from heat and pour into flour mixture. Mix to combine. Add
buttermilk, baking soda, vanilla, bourbon and eggs. Mix well to combine and then
fold in chopped pecans. Divide the batter evenly among muffin cups, filling them
two-thirds full. Bake for 20 to 25 minutes.
Step 6: Meanwhile, gather your ingredients for the frosting.
Step 7: Using a one-quart saucepan, heat butter, baking cocoa and milk to
simmering. Remove from heat; beat in powdered sugar and bourbon. Spoon
warm icing over warm cupcakes and top with pecan halves.
Cookies
1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking
soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool
slightly; remove from cookie sheet. Cool on wire rack.

Brownies

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch
square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in
sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour,
salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons
cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar.
Stir until smooth. Frost brownies while they are still warm.
2. What are the needed raw materials and supplies? (per production cycle, week,
month, etc.)

Product Raw Material Volume needed and Sources and

price Availability
Loaf bread Flour, butter, milk, 1 1⁄4cups wat KCC and other
water, yeast, er malls
sugar, salt 2tablespoons 
butter
2teaspoons s
ugar
3
⁄4teaspoon sa
lt
1(1/4 ounce)
package yeast
1tablespoon f
lour
3 1⁄4cups flour

Wheat Bread Water, olive oil, 1 1/4 cups lukewarm

honey or maple water
syrup, King Arthur
whitewhole wheat 2 tablespoon olive oil
flour, Premium
1/4 cup honey or
wholwheat flour or
maple syrup
organic
wholewheat flour, 3 and 1/2 cups King
sunflower, Arthur white
sesame or wholewheat flour,
flaxseeds. KCC or other
Premium wholewheat
vitalwheat glutin, flour or organic malls
salt, instant yeast wholewheat flour

1/4 cup sunflower or

flaxseeds

1 tablespoon vital
wheat glutin
 1 and 1/2 teaspoons
salt

1 and 1/2 teaspoons

instant yeast
Croissant All purpose flour, 4 cups all purpose
baking powder, flour
salt, eggs,
granulated sugar, 2 teaspoons baking
vanilla, milk, powder
butter, shortening,
1/4 teaspoon salt
vegetable oil,
desired coating or 2 eggs
icing
1 and 1/4 cups
KCC or other
granulated sugar
malls
1 teaspoon vanilla

2/3 cups milk

1/4 cup butter,

melted
vegetable oil or
shortening for deep
frying

Desired coating or
icing
Pandesal Bread flour, water, Bread flour(50 kg)-
refined sugar, ₱1372
vegetable
shortening, salt, Water
instant yeast
Refined sugar(9 kgs)-
₱383.75 KCC or other
malls
Vegetable
Shortening(2.5 kgs)-
₱156.50

Salt(0.86 kg)-₱9.00

Instant yeast(0.38
 kg)-₱133.50
Strawberry Fresh 3 pints fresh
Shortcake strawberries, strawberries
white sugar, All-
purpose flour, 1/2 cup white sugar
baking powder,
2 1/4 cups all
salt, eggs,
purpose flour
shortening, milk,
heavy cream 4 teaspoons baking
powder

2 tablespoons white
sugar
KCC or other
1/4 teaspoon salt malls

1/3 cup shortening

1 egg

2 1/3 cup milk

2 cups whipped
heavy cream
Choco Moist cake All-purpose flour, 2 cups all purpose
salt, baking flour
powder, baking
soda, baking 1 teaspoon salt
cocoa, sugar,
canola oil, brewed 1 teaspoon baking
coffee, milk, eggs, powder
vanilla extract,
Faraste King, 2 teaspoons baking
butter(softened), soda
shortening
3/4 cup baking cocoa

2 cups sugar
KCC or other
1 cup canola oil malls

1 cup brewed coffee

 1 cup milk

2 large eggs

1 teaspoon vanilla
extract

Faraste King

5 tablespoons all
purpose flour

1/2 cup butter,

softened

1/2 cup shortening

Cookies All purpose flour, 2 1/4 cups all

baking soda, salt, purpose flour
unsalted
butter(room 1 teaspoon baking
temperature), soda
cream
cheese(room 1 teaspoon salt
temperature),
sugar, light brown 3/4 cups(1 1/2 sticks)
sugar, vanilla unsalted butter
extract, eggs, KCC or other
semi-sweet 1/4 cup creamcheese malls
chocolate chips
1/2 cup sugar

1 cup packed light

brown sugar

1 1/4 teaspoon
vanilla extract

2 large eggs
 2 cups semi-sweet
chocolate chips
Brownies Dark chocolate, 200 grams dark
unsalted chocolate
butter(very soft),
caster sugar, free 100 grams unsalted
range eggs(beaten butter KCC or other
to mix), vanilla malls
essence, plain 250 grams caster
flour, cocoa sugar
powder, square
brownie tin or 4 large free range
baking tin, grease eggs
and baseline
1 teaspoon vanilla
essence

60 grams plain flour

60 grams cocoa
powder

15 cm square
brownie tin or baking
tin, grease and
baseline