*Bread and Pastry Production NCII*

Ingredients: 170 grams Cake flour (2 cups) 100 grams sugar (1 cup) 50 grams oil (1/3 cup) 6 pcs eggs 70 grams sugar (1/2 cup for meringue) 1 tsp vanilla Procedure: 1. Combine cake flour and 1 cup sugar. Sift together. 2. In a separate bowl combine eggyolk,water, vanilla extract and oil together and beat until ingredients are combined. 3. Add in the dry ingredients and whip at low speed for 1 minutes and scrape side down off the bowl. Whip about 2 minutes or until batter is very smooth and fluffy. Set aside. 4. Beat the egg whites to snow peak and gradually add to remaining sugar, whisk to soft peak. 5. Gently fold the meringue in the reserved batter until incorporated. Method: * Combine sugar and eggwhites in a bowl stirring until sugar is dissolved. *Place on a barely simmering hot waterbath, whipping constantly until it reaches 70 degrees Celsius. * Transfer onto a mixung bowl fitted with a wire whisk attachment. beating to medium speed until cold. * Gradually ad

Ingredients: 3 C Bread flour 100g evaporated milk   3/4 c (1/2+1/4 c) 10g yeast                      1T 30g sugar                      1/2 c 1 egg 25g salt                        1/2 tsp 30 g butter                    1/2 c 10 g bread improver      1 T Sponge Method 1. Dissolve yeast in warm milk. Set aside. 2. Add the remaining ingredients except butter 3. Knead for 20 minutes. Add butter 3 minutes before kneading. 4. Knead until dough is malleable. 5. Bulk fermentation, 30 minutes. 6. Scaling, rounding 45 grams. 7. Rest for 10 minutes (Proofing) 8. Shaping round. 9. When half proof, brush with eggwash 10. Final rising 35 mins or until dough double its size 11. Baking time is 15 to 25 minutes or until golden brown. Straight Method: 1. Combine all ingredients together at one time to make a dough. 2. Knead for 20 minutes 3. Bulk fermentation, 30 minutes. 4. Scaling, rounding  (45g) 5. Rest for 10 mins 6. Shaping/ rounding 7. When half proof, brush with e

Swiss Roll ·           Put on your PPE ( Personal Protective Equipment) PPE list: Apron Hairnet                Face Mask                 Gloves                 Pot holder                 Cloth for wiping utensils (white tag)                 Cloth for wiping hands (green tag)                 Cloth for wiping the tables (red tag) ·           Gather the needed materials 12”x16” baking pan Small bowls (for measured ingredients) Oven thermometer Mixing bowls (at least 4) Electric mixer Wire whip Sifter Spatula Pastry brush Pastry bag Pastry tips Cooling Rack Toothpick Wax papers (2 pcs) Dessert plate Cake cutter Cheese cloth Rubber scraper Cake plate Cake box ·           Measure the ingredients Batter Mixture 2 ½ cake flour 1 T baking powder 1 C white sugar ¼ C vegetable oil 7 pcs egg yolks ¾ C pineapple juice ½ tsp salt 1 tsp vanilla Meringue 7 pcs egg white ½ C white sugar ½ tsp cream of t

Pineapple Pie Recipe with Lattice Design (Two-crust-pie) Materials Needed: Sifter Mixing bowls Measuring cups and measuring spoons Pastry blender/ 2 knives Pie plate Pastry molder (for tarts) Rolling pin Fork Pastry brush Cooking rack Parchment Paper, Muffin Liners, Silicone Liners Minute  timer Crust ·           2  C  APF ( All-purpose flour) ·           100g butter ·           1 T sugar-refined ·           ¼ t baking powder ·           1 t iodized salt ·           6-7 T cold water Filling ·           150 g loaf bread cut into cubes ·           1/3 C pineapple juice ·           1 C crushed pineapple  (drained) ·           2 pcs whole eggs (slightly beaten) ·           ½ C sugar (refined) ·           3 T evaporated milk ·           1 t vanilla (optional) Procedure: Filling Combine all ingredients. Set aside until softened Crust: 1. Combine APF, baking powder, sugar and salt. 2. Cut the solid butter into small pieces. 3. Gradually a

Soft Roll Recipe Mixture 1 (Dry Ingredients) *315 g bread flour *70 g sugar (refined) * 1/2 T salt (iodized) Mixture 2 ( Butter and Egg Mixture) *30 g (3T) melted butter *1 pc egg (whole slightly beaten) Mixture 3 ( Milk and yeast Mixture) * 150 g (2/3 C milk Evaporated, lukewarm) *10g (1 T) instant yeast * 2 tsp sugar Mixture 4 (Eggwash) 1 eggwhite a little water A. PPE (Personal Protective Equipment) Needed: 1. hairnet 2. face mask 3. apron 4. pot holder 5. hand gloves 6. towels: white for utensils, green for hands and red for tables and counters B. Equipment and tools 1. Sink 2. Table 3. Oven * Measuring tools; measuring cups and measuring spoons,weighing scale, liquid measuring cup * Mixing tools: sifter, spatula, pastry brush, wooden spoon,rubber scrapper * Baking tools: muffin pan C. Baking Procedure: 1. Sift flour and other dry ingredients 2. Measure all ingredients. 3. Scald the milk 4. Stir the yeast in the lukewarm milk, set aside 5