Soft Roll Recipe (Teacher Rica Recipe)



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. Melt the butter
6. Beat the egg.
7. Add the measured melted egg to the beaten egg.
8. Make a well, then pour in milk mixture followed by the egg mixture.
9.Mix all the ingredients
10. Dust the table
11. Knead the dough for 30 minutes
12. Grease the bowl, put the dough inside and cover it in a warm dark place.
13.Let the dough rise for an hour.
14.Punch the dough
15.Roll the dough to form a baston.
16. Cut the dough and weigh 50g
17. Grease the muffin pan.
18. Put all the rounded dough in the muffin pan
19. Let it "rest" for 20 minutes
20. Pre-heat the oven
21.Bake for 20-25 minutes or until golden brown
22.Prepare the egg wash and the sesame seeds.
23. Apply the egg wash about 5 minutes before taking them out of the over. Them sprinkle sesame seeds
24. Take it out of the oven,decorate and serve hot.

Comments

Post a Comment

Popular posts from this blog

Soft Roll Recipe (TESDA)

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
Read more

Swiss Roll (TESDA)

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
Read more

Daily Lesson Log: Bread And Pastry Production (Measuring Dry And Liquid Ingredients)

Image
I. OBJECTIVES A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. Performance Standard The learner demonstrate competencies in preparing and producing pastry products C. Learning Competencies LO 1. Prepare pastry products 1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. CONTENT Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4  III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production Manual pge 8-10 IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson. Review of the techniques in measuring and weighing baking ingredients. B. Establishing a purpose for the lesson Why do you need to develop the skill in measuring and weighing baking ingredients? How will this skill help you in your future job? C. Presenting examples/in
Read more