TABLE OF CONTENTS

CHAPTER 1 PREPARE AND PRODUCE BAKERY PRODUCTS -------------------------------------------- 1

Introduction Basic Concept in Bread and Pastry

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 INTRODUCTION

Basic Concept in Bread and Pastry

Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a
technical-vocational program that develops the skills of students in preparing and producing
bakery/pastry products, cakes and desserts.

Students of the Bread and Pastry Production NC II program are trained in using modern baking
techniques, equipment, tools and utensils and other baking appliances. Students are also
taught about different presentation methods, sanitation and safety.

Bread and Pastry Production NCII program is regulated by TESDA (the regulating body for
vocational courses ), and offered by TESDA accredited training institutes. The program may
also be incorporated in undergraduate courses such as BS in Hotel and Restaurant
Management (BSHRM) and BS in Tourism (BST).

Course Structure

The course structure for Bread and Pastry Production NC II is divided into the following
modules:

o Core Competencies 

o Prepare and produce bakery products

o Prepare and produce pastry products

o Prepare and present gateaux, tortes and cakes

o Prepare and display petits fours

o Present desserts

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 BASIC CONCEPT IN BREAD AND PASTRY

What skills, traits and attitude will help you succeed in this course?

o Culinary skills – before enrolling in this program, students must evaluate themselves first whether
they have a flare for baking or not. Usually, students who have no knowledge on this area will have a
more difficult time.
o Accuracy – while aesthetic is important, the taste of baked products and pastries depends very
much on accurate implementation of recipes and preparation procedures; a student must be able to
remember step by step process, prepare and mix the accurate amount of ingredients.
o Technical Skills – the ability to learn, operate and control properly and safely an extensive range of
equipment, tools and instruments used in pastry making and baking.
o Basic oral and written English skills – during the on the job training (OJT), students are assigned in
different establishments such as hotels, resorts, restaurants and a lot more where the use of English is
important both to entertain customers and for job related tasks.
o Basic math skills – must possess basic math skills, especially knowledge of fractions, in order to
precisely mix recipes, weigh ingredients, or adjust the mixes.
o Creativity – presentation is very important when talking about cakes, desserts and pastries; because
they require intricate decorations, students must have the innate artistic ability to present finished
products in an impressive way.
o Endurance – the ability to withstand tiresome work such as standing up for long periods of time while
they prepare dough, monitor baking, or package baked goods and being in the kitchen where the
environment may be uncomfortable and the room temperature is always warm
o Patience – during the practicums, you will not always be able get things right and creates breads,
pastries and desserts to perfection so you must have the patience to move forward and practice more.

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Career Opportunities for Bread and Pastry Production NC II graduates

o Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives
and stores products in kitchens.
o Plant Bakers – work for bread factories, using machinery to produce bread and pastry products.
o In-store Bakers – these people produce bread and baked goods in a retail store, sometimes using pre-
prepared or part-baked products from a factory.
o Master/Craft Bakers – much more likely to bake from scratch and are usually employed by a small-
scale, independent bakery or a restaurant kitchen. A craft baker may specialize in a certain type of bread
or baking process and will offer specialist goods and services, such as patisserie and cake decoration.
o Cake Decorator – works at a bakery, grocery store or specialty cake shop and decorates cakes using a
variety of tools, materials and food items. Cake decorators prepare icings, apply toppings and decorate
cakes by writing customized messages.
o Pastry chef – in charge of and trained in the production of desserts, pastries, and breads.
o Commis – junior chef
o Line Cook – “station chef”, is the chef designated to take charge of a certain area of food production,
such as cake and dessert preparation and other related products.
o Bakery Sanitation Manager – responsible for general sanitation of the plant. Looking after all on-the-
job activities, product safety, legality, quality, etc.
o Bakery technologist – responsible for the development, creating, launching and implementing new
products and commercialization of new and existing products.
o Caterer – plans, makes, transports and serves food for meetings, parties, weddings, organizational
fêtes, and a host of other events. Some caterers specialize in baked goods and pastries.
o Bakery Owner

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 QUARTER 1

Pre-assessment
What do you already know?
Let us determine how much you already know about Bread and Pastry Production. Take this test.
1. Which of the following ingredients is usually used in dough that gives better taste and flavor?
A. butter B. compound lard C. edible tallow D. vegetables oil
2. What kind of sugar is primarily used in preparing icing?
A. brown sugar B. confectioner’s sugar C. granulated sugar D. refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
A. baking powder B. flour C. shortening D. sugar
4. Which of the ingredients is an example of a physical leavening agent?
A. air B. baking powder C. baking soda D. yeast
5. Which kind of flour contains more gluten and less starch?
A. all-purpose flour B. bread flour C. cake flour D. soft-flour
6. Which among the choices is a personal cleanliness practice in baking?
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
8. What is the best step to have better results in baking?
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?

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 A. 3 B. 5 C. 10 D. 16
10. What is the proper way to measure flour accurately?
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D. sift it before

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 CHAPTER 1: PREPARE AND PRODUCE BAKERY PRODUCTS

EXPECTED OUTCOMES: At the end of this Lesson, you should be able to:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products

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 LO1 : PREPARE BAKERY PRODUCTS

DEFINITION OF TERMS

Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using
gas, electricity, charcoal, wood, or oil at a temperature from 250 F- 450 F
Batter – a flour mixture that can be stirred or poured Convection oven – stove in which a fan circulates heated
air through the oven for fast, even cooking.
Discard – to get rid of as of being no further use
Dough – a flour mixture that can be rolled or kneaded Dutch oven – a brick oven
Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum
Mixing – to bring together into uniform mass
Pre-heat – to heat (an oven, for example) before hand
Sift – separating course particles in the ingredient by passing through a sieve or sifter

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 LESSON INFORMATION 1.1.1

USE TOOLS AND BAKERY EQUIPMENT

1. Baking wares – are made of glass or metal containers for batter and dough with various sizes and
shapes

TUBE CENTER PAN – deeper than a round pan and

with a hollow center, it is removable which is used
to bake chiffon type cakes

MUFFIN PAN - has 12 formed cups for baking

muffins and cup cakes.

POP OVER PAN – is used for cooking pop over

JELLY ROLL PAN – is shallow rectangular pan used

for baking roll cakes.

BUNDT PAN – is a round pan with scalloped sides

used for baking elegant and special cakes

CUSTARD CUP – is made of porcelain or glass used

for baking individual custard

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 GRIDDLE PANS – are used to bake griddles

LOAF PAN – is used to bake loaf bread

2. MEASURING UTENSILS

LIQUID-MEASURING CUP - a transparent cup

calibrated to indicate the amount of liquid

DRY-MEASURING CUP - is a set of marked cups used

to measure dry ingredients such as flour and sugar.
They are either made of plastic, aluminum, or
stainless steel

MEASURING SPOONS - a set of spoons used to

measure small amounts of ingredients

DIETETIC SCALE - is an instrument used to measure

the weight of the items or ingredients.

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 3. MIXING, BLENDING, and CUTTING UTENSILS

DOUGH CUTTER - a tool with a sharp edge used to

cut dough.

FLOUR SIFTER - used in sifting coarse or dry

ingredients such as flour and sugar.

ELECTRIC MIXER - a motor powered device used to

stir and blend mixtures used in baking.

GRATER - tool used to grate food into finer form.

MIXING BOWL - a hollow dish where ingredients for

baking are mixed.

ROLLING PIN - a solid elongated wood with handles

at both ends that is used to flatten dough or pastry.

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 ROTARY EGG BEATER - a handheld device for
beating eggs, cream, and other liquids.

RUBBER SCRAPER - a tool used, for mixing and

scraping mixture on the side of a bowl.

SPATULA - a flat, thin and blunt metal used for

leveling-off dry ingredients and spreading icing and
frosting on cakes

WOODEN SPOON - a tool used for mixing and

stirring flour mixtures.

4. BAKING EQUIPMENT
OVEN – is one of the most important equipment in
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 baking that is used not only for baking but for drying
and heating substance.
a. Deck Oven – is a large oven with several
racks filled with sheet pan that uses
conduction to heat baked products. It
utilizes radiant heat that is used to
penetrate the heat all throughout the baked
product.
b. Convection Oven – is a versatile type of
oven that allows heat to evenly circulate
through hot air blown from a fan. It also add
stem during the baking. This helps produce
shiny rolls and fully expanded breads.
c. Rotary Oven – is suitable for baking various
products perfectly. It has excellent air
distribution that allows cakes, toast ,
biscuits , among other to bake evenly.
d. Microwave Oven – is the most popular type
of oven that can also be used in baking. It
produces heat using electromagnetic waves
that are used for heating and defrosting
products.
Proofer and Retarder – are chambers used for
proofing and retarding dough.
Proofing – is the process of placing dough in a
proofer to promote yeast fermentation to generate
gas and cause dough to rise.
Retarding – is placing the dough in chilled
environment to allow slower fermentation.
a. Proofer – is a warm area with high humidity
that allows yeast to reproduce and dough to
rise and increase in size. The higher the
temperature, the faster process of

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 fermenting yeast and rising dough.
b. Retarder – is a chilled area with high
humidity that holds the dough and prevents
yeast to rise. It operated like a refrigerator
that provides suitable environment for
storing dough prior to proofing. Cooler
temperature slows down the process of
fermenting yeast and rising dough.

FOOD PROCESSOR – is a mixing bowl with a blade

inside that is used for chopping, slicing , shredding ,
mincing, and pureeing baking ingredients such as
fruit, vegetables, nut and meat.

DOUGH SHEETER – is used to flatten dough by

pushing it between rollers. It makes the sheet
smooth and consistent. It also makes the sheeting
faster compared to rolling hand.

BREAD SLICER – is used in slicing loaf bread with an

even and consistent thickness faster and safer.

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 SELF CHECK 1.1.1

Directions: List the tools and equipment needed to prepare and cook this baked product.

Pizza swirls

150g self-raising flour

25g butter or margarine
1 egg
50ml milk
25g tomato or ragu sauce
1 tomato
50g cheddar cheese, grated
3 mushrooms
1 x 5ml spoon mixed dried herbs
1 onion

Tools and Equipment:

Method
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 1. Preheat the oven to 200°C/gas mark 6. Line a baking tray.
2. Prepare the filling:
peel and slice the onion;
slice the tomato;
wash and slice the mushrooms;
Grate the cheese
3. Sieve the flour into a bowl.
4. Rub the butter or margarine into the flour until it resembles fine breadcrumbs.
5. Whisk the egg and milk together in a small bowl with a fork.
6. Add the egg mixture to the flour. Mix to form a soft dough ball.
7. Roll out the dough to form a rectangle, on a floured surface.
8. Spread the tomato or ragu sauce, onion, tomatoes and mushrooms over the dough. 9.
Leave a 2cm gap around the edges.
9. Sprinkle the grated cheese and herbs on top.
10. Roll up from the long end sealing the filling inside.
11. Cut into 4cm slices (making 8 scones).
12. Place the slices flat on the baking tray and, using oven gloves, place in the oven and
bake for 10 minutes.
13. After baking, place the scones on a cooling rack to cool.

LESSON INFORMATION 1.1.2

INGREDIENTS IN BAKING
Major Ingredients in Baking

FLOUR - Flour is a finely ground meal obtained by grinding

and milling cereal grains or other root crops. Flour is most
commonly made from wheat and when the word "flour" is
used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses
and non-grain plants, such as rye, barley, maize (corn), rice,
potatoes, and other foods. Wheat contains protein. When
mixed with water, these proteins form as gluten. The more
protein a flour has, the stronger the gluten strength.
A. Types of Flour
Flour can be classified as to hard flour or soft flour.

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 1. Bread flour has 12-14% protein content and is made from hard wheat flour. The high gluten content
causes the bread to rise and gives its shape and structure.
2. All-purpose flour has 10-11% protein content and is made from a blend of hard and soft wheat
flours, also called the General Purpose Flour or family flour.
3. Cake flour has 7-9% protein content and is made from soft wheat flour. It is good for making cakes
and cookies where a tender and delicate texture is desired
B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry

C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging
used for many types of flour is good for long term storage if the package has not been opened. Once
opened, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that
increase shelf life.
D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption

SUGAR - Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They
are the simplest to digest among all carbohydrates.
A. Types of Sugar
1.Regular granulated sugar or white sugar - also known as table sugar or as
refined sugar.

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 2.Confectioner’s sugar or powdered sugar - granulated sugar that has been pulverized. To prevent
lumping and caking, about 3% cornstarch is added.
3.Brown sugar - contains caramel, mineral matter and moisture. It also contains a small amount of
molasses. It comes in three colors.

B. Effects of Sugar in Baking

 Increases dough development
 Makes the color of the crust richer
 Improves the nutritive value, flavor and aroma of the product
 Makes the bread more tender
 Increase the volume of the loaf o serves as food for the yeast
 Contributes to moisture content of baked products, increasing its storing quality
 Acts as creaming agent

EGGS - Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both
the yolk and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.

A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in
mixture that inherently wants to separate into its two parts, like oil and water. They are very
important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in
the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides
luster and the egg yolk color.
6. Egg whites are used to make meringues.

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SHORTENING - Shortening is any fat, which, when added to flour mixtures increases tenderness. This is done
by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product
tender.
A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a
rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When
used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but
softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-
35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent
water and 5 percent salt. The hydrogenation process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits
because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of
chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.

B. Uses of Shortening in Baking

 Makes bread products tender and improve flavor.
 Assist in gas retention giving better volume and crust.
 Prevent the cohesion of gluten
 Improve the aroma, color and texture of baked products
 Improve the shelf life of baked products because of its moisture.

LEAVENING AGENT - Leavening agents are gases that cause the dough to rise. In the presence of moisture,
heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as
bubbles within the dough. When a dough or batter is baked, it "sets" and the holes left by the gas bubbles
remain. This is what gives breads, cakes, and other baked goods to rise and increase in volume.

A. Classification of Leavening Agents

1. Chemical Leaveners - are chemical mixtures or compounds that release gases, usually carbon dioxide.
Chemical leaveners are used in quick breads and cakes, as well as cookies.

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 a. Baking Soda - otherwise known as bicarbonate of soda,
or Sodium Bicarbonate. It is a chemical salt with diverse
practical uses. It is a powerful leavener that readily reacts
as soon as it comes in contact with batter or dough.
b. Baking Powder – is a combination of baking soda and
acid salt.
c. Cream of tartar - is tartaric acid and is a fine white
crystalline acid salt which is a by-product of the wine-
making industry. It is used in the whipping of egg whites
to stabilize them and allow them to reach maximum volume.
2.Biological Leaveners. Yeast is a living organism, neither
plant nor animal. Yeasts belong to a separate kingdom in
taxonomy, the fungus kingdom. Leavening with yeast is a
process based on fermentation, the process of converting
sugar to alcohol and to carbon dioxide.

Types of Yeast
 Dry or granular
 Compressed or cake type
 Instant

LIQUID INGREDIENTS - Liquid ingredients provide moisture to rehydrate and activate the yeast and bring
together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten
strands during the kneading of dough.
The following are some types of the liquid ingredients used in baking:
A. Water It is the cheapest liquid used in baking. It performs vital role in baking making ingredients
rehydrated. The right amount of water helps dissolve all other ingredients in batter and in dough to
form smooth, workable mixture. In that way, water acts as a binding agent for any baked products.
B. Milk and Other Dairy Products Milk and cream, like water, moisten dough and batters. Unlike water,
they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a

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 fuller, moister texture in baked goods and help them brown on the surface. They also contribute to
the nutritive value of baked goods.

A. Types of Milk Used in Baking

1. fresh milk or whole milk
2. evaporated milk
3. condensed milk
4. skimmed milk
5. powder or dry milk
B. Uses of Milk in Baking
 Increases nutritive value of baked products
 Enhances texture and increase softness of baked goods
 Acts as a strengthener when mixed with flour, because it helps in the formation of gluten
 Provides moisture and tenderness to baked goods
 Enhances flavor
 Extends the shelf life of a cake
 Boost crust color

Minor Ingredients in Baking

They are not as important as the major ingredients in baking but they are essential in attaining the sensory
qualities of baked products. They are used in small quantity, but contribute to the enhancement of flavor and
texture of the baked products. These are the ingredients that add distinction and character to baked goods.

1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

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 SELF CHECK 1.1.2

Directions: Read each statement and choose the correct answer on the choices. Write letter only.

A. Baking Powder E. Sugar I. Fermentation

B. Yeast F. Butter J. Gluten
C. Starch G. Liquid K. Salt
D. Cake flour H. Bread flour L. Oil

1. Regulates the growth of yeast and gives products flavor.__________

2. The conversion of sugar in a dough or batter into carbon dioxide by yeast.________
3. A low protein, weak gluten flour milled from soft red or white wheats.___________
4. A blend of high protein wheats milled into flour used to bake breads.____________

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 5. Functions to sweeten, tenderize, help baked products brown and have wonderful aroma.________
6. Ingredient used to dissolve yeast, moisten dry ingredients and develop gluten.__________
7. Elastic protein formed when flour and water or liquids are mixed. It gives dough structure._______
8. A flavor rich, semi-solid fat made from the cream of milk.________
9. An essential carbohydrate; functions in baking to form structure in products.________
10. A living leavening agent used in baking._______

LESSON INFORMATION 1.1.3

TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS USED

IN BAKING
It is important to measure the ingredients accurately to get standard products and efficient use of
materials. Different flour in different localities need varying amounts of liquid and this should be considered in
baking. Keep a record of the quantity of flour used each time you bake to find out which measurement
produces the best result from the flour available in your area. You will soon learn to judge the correct amount
of liquid to add by the consistency of the dough and the way it handles.
A. Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.

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b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup.

B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring cup just
enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off with
spatula or any straight edged utensil. Do not shake the cup.

C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensils. If
baking powder has caked, stir lightly before measuring. Lesson Information measuring cup, taking care not to
have air pockets. Level off with a spatula or any straight – edged utensils. Use standard measuring spoon for
less than ¼ cup shortening.

D. Shortening
a. With the use of measuring cup. Have shortening at room temperature. Pack firmly into the desired and add
shortening enough to cause the water to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up
to ¾ cup level and add shortening enough to raise the water up to the1 cup mark. Drain well.

2. Liquid Ingredients Water and Milk

A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It also has a
spout that makes pouring of liquids easy. To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for
the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the
liquid.
Frequently Used Substitutions and Equivalents
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 1 cup butter 1 cup margarine
1 oz baking chocolate (unsweetened 1 square
1 oz sweetened chocolate ¼ cup cocoa + 1 ½ to 2 tsp shortening
8 –10pcs graham crackers 1 cup graham crumbs
4 oz bread 3 cups soft crumbs
1 cup milk ½ cup evaporated milk ½ cup water
1 cup cake flour 1 cup all-purpose flour –
2T + 2T cornstarch (both sifted before measuring)

1 tablespoon cornstarch 2 tablespoon flour

1 cup sour milk 1 cup evaporated milk + 1 T vinegar or lemon juice
1 cup whipping cream ¾cup whole milk + ¼ cup butter
1 whole egg 2 egg yolks
1 cup molasses 1 cup honey
1 gallon(gal.) 4 quarts
1 quart(qt. 2 pints
1 pint(pt.) 2 cups
1 cup 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
⅛cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams

SELF CHECK 1.1.3

Something to do!

DIRECTIONS.Listed below are the ingredients for brownies.

Assume that you do not have a measuring cup. Give the required measurement for every ingredient that
is equivalent to the cup measurement.

2 oz. chocolate, melted 2 eggs, beaten

1/3 c butter 1 c butter
1 c cake flour ½ tsp vanilla
¼ tsp salt 1 c nuts, chopped
½ tsp baking powder

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 ACTIVITY 1.1.3

Show that you learned something by doing this activity.

Direction: Make a video presentation and demonstrate the proper measuring of the following
ingredients.

Master the procedure in measuring ingredients before proceeding to the actual demonstration. You will
be evaluated in this task on the basis of the following criteria:
Correctness of procedure - 40 %
Accuracy of measurement - 40 %
Sanitation - 20 %
Total 100 %
Note: Choose at least 2 ingredients for Dry and 1 for liquid.

Materials:
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1. Dry Ingredients ( Any of these sugar, flour, baking powder and soda )
2. Liquid ingredients ( Water, milk )
3. Measuring tools Graduated measuring cup, measuring spoons, weighing scale, individual
measuring cup
 LESSON INFORMATION 1.1.4

SANITATION

Sanitation means keeping bacteria down to a small number as possible through personal hygiene and proper
food handling. It also means keeping the food at the appropriate temperature so bacteria already present do
not have a chance to multiply.
Sanitary measures include personal hygiene, keeping food, equipment and the work area clean. Unsanitary
practices and improper handling of food may result to food contamination or infection, poisoning and death.

Workers Personal Hygiene

Remove jewelries and accessories before starting to work.
Hands should be clean and nails cut short.
Use the appropriate work outfit.
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Keep sick persons out of the kitchen.
Facilities
Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.
Air dries all equipment, tools and utensils to avoid build up of dust and rust corrosion.
Dispose of garbage properly everyday so as not to invite rodents and insects.
Practical Ways of Keeping Food Clean
Food should be handled with clean hands.
Avoid sneezing and coughing when handling food.
Utensils that fall on the floor should be washed well before using them again.
Store food supplies in a clean, dry place to maintain its freshness.
Clean cans, bottles and bags containing ingredients before opening.
Keep dry and liquid ingredients in a sealed container. Check for its safety from time to time.
Separate fresh vegetables from old ones before storing.
Keep food at a suitable temperature.
Keeping the Work Laboratory Area Clean
Keep the floor area clean and free from waste, water and grease.
Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
Check and clean the dishwashing area whenever needed.

LESSON INFORMATION 1.1.5

TYPES, KINDS, AND CLASSIFICATION OF BAKERY PRODUCTS

Bread is one of the most popular and best sold baked products, not only in our country but in other
countries as well. Many countries have bread as their staple food. There are different kinds of bread.
Whatever kind of bread is eaten, people remember it for its quality. It is by maintaining good quality that
popular bakeries or bread houses keep their customers.
The quality of bread is affected by the type of ingredients used, the manner the dough is mixed or
prepared, and the temperature maintained during baking.
Kinds of Dough in Baking Bread
Dough used in baking bread is classified into two:

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  Lean dough. The Basic ingredients for bread which include flour, yeast, salts, a little sugar, and
shortening make up the lean dough. This dough is made up into Pan de Sal, Pan Amerikano, French
bread, and other crusty bread varieties.
 Rich dough. Aside from the basic ingredients for bread, rich dough has butter, nuts, fruits, eggs, and
condiments. Milk is often used, too. Rich dough also uses more sugar. This dough is used in making
rolls, coffee cakes, and the sweet bread varieties.
Methods of Mixing Dough
Straight method - This method combines all the ingredients together at one time to make the dough. The
dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes part of the liquid, flour, and all of the yeast to make a soft
mixture which is set aside to rise until bubbly. Then, the remaining ingredients are added and the mixture is
treated as straight dough.
Characteristics of Well-Made Bread
Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth, soft, elastic, and
creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

Muffin- simple cup breads leavened and are considered a member of the
quick bread family. A variety of quick loaf breads and coffee cakes can be
derived from the basic muffin recipe.
Outside Characteristics of Muffin and Quick Breads
Shape: Uniform; well-rounded top; free from peaks; no cracks.
Size: Uniform; large in proportion to weight.
Color: Uniform golden brown.
Crust: Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffin and Quick Breads
Color: Creamy white or slightly yellow; free from streaks.
Grain: Round, even cells; free from tunnels.
Texture: Tender; moist; light.

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Flavor: Pleasing; well-blended with no bitterness.

Biscuits- are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened
bread.
Two Ways to Make Biscuits:
A. Solid fats are cut into the flour with a fork, a pair of knives or a
pastry blender until it coats the flour and is fairly crumbly and mealy. Liquid is added to make a soft
dough and then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and
sufficiently develop the gluten for flaky product.
B. Using liquid shortening or “Wet to Dry Method”. Liquid shortening or oil is added to the liquid
ingredients and mixed with the dry ingredients to make soft dough. It is kneaded rapidly but lightly
and treated like the solid fat dough.

Outside Characteristics of Biscuits

Shape: Uniform; straight sides and level tops on rolled biscuits
Size: Uniform; twice the size of unbaked biscuits
Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow or brown
Crust: Tender; moderately smooth; free form excess flour
Inside Characteristics of Biscuits
Color: Creamy white; free from yellow or brown spots.
Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
Texture: Tender; slightly moist; light.
Flavor: Pleasing, well-blended with no bitterness

Cookies are always popular. They are really “little cakes, flat, sweet and
small. They can be made in a variety of shapes and flavors, and can be
served in just as many different ways.
Kinds of Cookies

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 1. Drop cookies - are irregular and unevenly shaped. They are made simply by dropping the cookie batter
from a teaspoon to a baking sheet to get the popular tongue-shaped cookies.
2. Rolled cookies - are made from dough which have been rolled out and cut with cutters to form shapes
that fit special occasions such as Christmas, Valentine’s Day and Easter.
3. Pressed or Bagged Cookies – are made with more butter which makes the finished product richer in
taste than the other types of cookies. They are made by pressing the mixture out of a cookie presser
or pastry tube onto the baking sheet, and at the same time forming it into varied shapes like rings or
ribbons.
4. Cookie bar-this type of cookie is cut into bars after baking. They are usually small and square in shape.
5. Refrigerated cookies –this type of cookie is frozen and cut into desired shapes before baking.

SELF CHECK 1.1.5

BREAD AROUND THE WORLD

Find out about these four types of bread.

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 Special
ingredients
Bread name Bread image Country of origin
and/or cooking
method

Naan

Bara Brith

Focaccia

Tortilla

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 LESSON INFORMATION 1.1.6

BAKING TECHNIQUES AND MIXING PROCEDURE

MIXING PROCEDURE
Creaming - Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to
make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.
Cutting in - Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner.
Folding - This is working with two ingredients very gently to retain air in the mixture. It often involves one
delicately textured ingredient such as beaten egg white or whipped cream, which would be reduced to
nothing if handled crudely, and a batter type mix.
Cut and Fold - A combination of two motions cutting vertically through the mixture and turning over and over
by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn.
Beating - It is done to incorporate air in a mixture by mechanical agitation. It could be done with the aid of
special gadgets like wire whips, egg beaters or electric food mixers or with a fork.
Stirring – It is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until
the ingredients are combined.
Whipping – It is a process of beating eggs and cream to fill them with air and make them thick and fluffy

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Sifting –It is the process of separating coarse particles in the ingredients by passing through a sieve. Air is
incorporated through this method.

BASIC PRINCIPLES IN BAKING

Baking is one of the food preparation methods that require a recipe to yield a standard result. A recipe list has
the exact quantities of the ingredients, procedure for preparation, temperature, and time for baking. It is
important to understand the baking process to ensure producing quality baked products. This can be achieved
by following several basic principles.
1. Study and follow the recipe accurately. It is important to understand the recipe first then to
assemble all the needed ingredients, tools and utensils before starting to bake. Follow the
step-by-step procedure accurately.
2. Pre-heat the oven. If a thermostat is defective or not available use an oven thermometer to
check the baking temperature.
3. Measure ingredients accurately. Do not change the specified amount of ingredients. Any
change in the amount of ingredients may result in failure to achieve the desired effect or
expected consistency of the mixture.
4. Observe correct hand and mixing techniques. Wrong mixing techniques such as over-mixing,
under-mixing, under-beating, or overbeating of eggs, and insufficient creaming will result in
poorly baked goods.
5. Make use of the type of pan specified in the recipe. Measure its length, width, and inside
depth. Find out in the recipe if the pan(s) should or should not be greased or lined with wax
paper.
6. Follow the specified baking time and temperature stated in the recipe. Place the baking pan
at the center of the oven and avoid opening the oven door until baking is done.

BASIC BAKING TECHNIQUES

Here you will find the essential information you need for baking.
Preparing baking dishes and pans
Rub a piece of butter over the inside of the dish with a paper towel, making a thin, even coating.
Sprinkle in some flour, then shake and tilt the dish until it is coated. Turn the dish upside down and tap out the
extra flour.
Sifting flour

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Method 1: Put a sifter over a bowl, add the flour and squeeze the handle to force the flour through the mesh
screen.
Method 2: Put a fine-mesh sieve over a bowl and add the flour. Hold the sieve by the handle and gently tap it
against your other hand.
Cracking eggs
Gently but firmly tap the middle of the egg on the edge of a bowl to crack the shell.
Hold the egg over the bowl and pull the shell halves apart, letting the egg fall into the bowl.
Beating butter and sugar
Combine the butter and sugar in a bowl. The butter should be slightly soft for the best results.
Using an electric mixer on medium speed, beat the butter and sugar until creamy, about 3 minutes.
Every now and then, stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Cutting butter into flour
Scatter the butter chunks over the flour. The butter should be very cold for the best results.
Method 1: Using a pastry blender, make quick chopping motions, pressing down firmly into the butter.
Method 2: Using 2 table knives, cut through the butter and flour by pulling the knives in opposite directions.
The mixture is ready when it looks like coarse crumbs with small pieces of butter still visible.
Working with puff pastry
Thaw the frozen puff pastry unopened in the refrigerator. Gently unfold it on a lightly floured or sugared
surface.
When not in use, keep the pastry covered with a towel so it does not dry out.
Roll out the pastry with a rolling pin on the lightly floured or sugared surface.
Melting chocolate
Put the chocolate into a heatproof bowl. Select a saucepan in which the bowl will rest comfortably on top. Fill
the pan one-third full with water.
Heat the water over medium heat until steaming. Place the bowl on top. Make sure the bowl does not touch
the water.
As the chocolate softens, stir it with a wooden spoon until melted and smooth. Use a pot holder or oven mitt
and be careful of the hot steam!
Testing for doneness
Using an oven mitt to steady the pan, poke a wooden skewer or a toothpick into the center of a baked cake or
muffin and then pull it straight out.
If gooey batter is stuck to the toothpick, the cake or muffin needs to bake longer.
If no crumbs are clinging to the toothpick, the cake or muffin is finished baking.

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Dusting with sugar
Put confectioners sugar in a fine-mesh sieve. Move the sieve slowly over the surface of the baked good while
tapping it gently against your other hand.
Whipping cream
Using an electric mixer on low speed, beat the cream. Increase the speed to medium-high as the cream
thickens. It will take about 3 minutes.Turn off the mixer and lift the beaters. The cream is ready if it stands in
medium-firm peaks. Be careful not to beat the cream too long.

SELF CHECK 1.1.6

RECOGNIZE ME?
Below are statements describing the different mixing techniques used in producing bakery products.
Choose the correct word/term from the box and write your answer in space provided.

Creaming Beating Sifting Folding

Cutting-in Stirring Whipping Cut and Fold

__________1. Separating coarse particles in the ingredients by passing through a sieve.

__________2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric
mixer.
__________3. Mixing fat and flour using a pastry blender or two knives in a scissors-like manner.
__________4. Working with two ingredients very gently to retain air in the mixture.
__________5. Beating egg and creaming to fill with air and make them thick and fluffy.

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 LESSON INFORMATION 1.1.7

TEMPERATURE RANGES IN BAKERY PRODUCTS

Oven Temperatures
Below is a conversion chart that shows the corresponding number of degrees Celsius for each degrees
Fahrenheit value. Each of its equivalent description is also included.

◦F ◦C DESCRIPTION

225 110 Very slow

250 120/130 Very slow

275 140 Slow

300 150 Slow

325 160/170 Moderate

350 180 Moderate

375 190 Moderately hot

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 400 200 Moderately hot

425 220 Hot

450 230 Hot

475 240 Very hot

BAKING TEMPERATURES AND TIME

It is important to observe the standard baking temperature for bake products to generate consistent result
and standard baked product as well.

PRODUCT TEMPERATURE MINUTES

BREADS
Biscuits 425 to 450 ◦F 10 to 15
218 to 232 ◦C
Cream Puffs 375 ◦F 60
190 ◦C
Popovers 375 ◦F 60
190 ◦C
Quick Loaf Bread 350 to 375 ◦F 60 to 75
177 to 190 ◦C
Yeast Bread 400 ◦F 30 to 40
205 ◦C
YEAST ROLLS
Plain 400 to 425 ◦F 15 to 25
205 to 218 ◦C
Sweet 375 ◦ F 20 to 30
190 ◦C
CAKES WITH FATS
Cupcake 350 to 375 ◦F 15 to 25
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 177 to 190 ◦C
Layer Cake 350 to 375 ◦F 20 to 35
177 to 190 ◦C
Loaf Cake 350 ◦F 45 to 60
177 ◦C
CAKES WITHOUT FAT
Angel Food and Sponge 350 ◦F 50 to 60
177 ◦C
COOKIES
Drop 350 to 400 ◦F 8 to 15
177 to 205 ◦C
Rolled 375 ◦F 8 to 10
177 ◦C
EGG, MEAT, MILK, AND MEAT
Souffle (in a hot water pan ) 350 ◦F 30 to 60
177 ◦C
Custard ( in a hot water pan) 350 ◦F 30 to 60
177 ◦C
Meat Loaf 350 ◦F 60 to 90
177 ◦C
Meat Pie 400 ◦F 25 to 30
205 ◦C

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 ACTIVITY 1.1.7

DIRECTION. Using the internet and other possible resources, research 10 bakery products , identify the baking
temperature and number of minutes.

NAME OF PRODUCT BAKING TEMPERATURE BAKING TIME

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 LO2 : DECORATE AND PRESENT BAKERY
products

LESSON INFORMATION 1.2.1

Decorate and Present Bakery Products

Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked products. Bakers work in a
number of different environments from bakeries, patisseries, and cake shops to hotels, restaurants, cafeterias,
and factories, or as part of bakery development for supermarkets or even in a cruise ship.
For you to become a baker, you need to complete an apprenticeship and earn a National Certificate in
Baking, Plant Baking or Craft Baking. Completing Baking units while you are in school could be the first step
towards baking apprenticeship and an existing career as a baker.
Ways to Present and Display Bakery Products:
1. Trays - After taking from the oven, product is placed onto cooling wires, decorated and then placed on
trays or platters.
2. Cellophane Bags - Bags are clear and transparent. Product is placed inside
the bags to protect from outside contamination and to slow the staling
process. Staling is caused by air passing through product and removing
moisture. Then moisture evaporates from surface.
3. Boxes - Product might be placed into boxes and displayed for sale, lots of 6 or
12. Some boxes might have see through lids.
4. Doilies - Some larger product might be placed on a doily and displayed
individually. The role of the doily is to have a barrier under product and
protect from surface contamination.
5. Labels - Packaged products will have labels showing ingredients, name of
manufacturer and other legal requirements. They make good advertising.
6. Glass Vase - Used to graciously decorate a tray of cookies.
7. Jar - This is one of the easiest ways to add a twist on cookie presentation. Fill a
jar with colorful spring cookies. Make sure that the jar is big enough to fit about 15 or 20 cookies.
How to Present Cookies for a Garden Party, April 16, 2013 retrieved from blog.cookiesbydesign.com/how-
to-present-cookies-for-a-garden-part

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 LO3 : STORE BAKERY PRODUCTS

How to Store Baked Products

Storing bakery products is one of the most important activities after preparation. Bakery products are to be
kept properly to avoid spoilage.

BAKED PRODUCTS HOW TO STORE WHERE TO STORE HOW TO REFRESH

Bread and rolls general Ideally at room Relatively dry, a place Stale bread and rolls,
storage temperature 75°F to well above floor level, for all practical
85°F in adequate space in a unit cleaned daily purposes, cannot be
to prevent crushing. and scrubbed weekly; refreshed for optimum
away from strong odors quality. Two or three
particularly fish, onions, days – old bread,
cabbage, garlic, meats however, can be used
and especially paints toasted.
and cigarettes smoke.
Soft – crushed breads, In original wrappers Refrigerate to prevent Frozen goods: Thaw as
rolls, sweet rolls (moisture and vapor mold growth, rapidly as possible or in
proof) to prevent drying accelerates staling. oven at 325°F for 20
out. Store in freezer to minutes. Leave wrapper
retard stalling in on for room temperatu
moisture- vaporproof
wrapping.
Hard – crushed breads Unwrapped In areas with circulating Frozen goods: Thaw
and rolls. relatively dry air. Hard – wrapped as rapidly as
crusted goods in possible, re crisp by
general have a short heating uncovered in a
shelf life since moisture 400°F oven for about 5
from the crust making it minutes. Should be
soft and tough or served immediately.
“soggy”. Can be stored
in freezer, wrapped
loosely in paper, but
keep best when frozen
partly baked in vapor-
proof wrapping.
Cupcakes and muffins Covered or boxed to Relatively dry, a place Thaw frozen cupcakes
prevent drying out. well above floor level, and muffin , wrapped in
in a unit cleaned daily room temperature .
and scrubbed weekly; used within two days.
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 away from strong odors
particularly fish, onions,
cabbage, garlic, meats
and especially paints
and cigarettes smoke
Crisp cookies Covered boxed Loosely covered Thaw at room
container. May be temperature. Heat in
frozen. open shallow pan in
300°F oven for 3 to 5
minutes to refresh
Soft, chewy cookies Covered tightly. Airtight metal container Thaw at room
in cool place temperature. Heat in
open shallow pan in
300°F oven for 3 to 5
minutes to refresh.

STORING TECHNIQUES
1. Wrapping - to draw, fold and cover a bakery product.
2. Packaging Material - used to package bakery products like box, plastic, container.
3. Cold Storage - the process of preventing perishable food on a large scale at a low temperature or
above the freezing point ( 0°C or 32°F ).
4. Chilling - method in which raw or processed food is cooled to a temperature between (0°C - 5°C).
5. Freezing - subjecting food to temperature below freezing point (0°C or 32°F).
6. Refrigerator - an appliance to make or keep something, especially food or drink, cold so that it
stays fresh usually in a fridge.

ACTIVITY 1.1.8
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 The succeeding pages provide recipes for the different types of bakery products. Choose a recipe to
follow. You should bake a particular type of bread, cookies, muffin & biscuits. Choose recipe that is
available in your area. Make a video recording of the process and the final out put of the product, let
your family member taste your product and make a short comment on the taste, texture and
appearance of your product.

Note: Before proceeding watch the video presentation about How to prepare Basic Dough for Bread
and Cookies.

TOOLS AND EQUIPMENT:

Baking Pan

Measuring Cup (liquid and dry)

RECIPE NO.1
Measuring Spoon PAN DE SAL

Dough Cutter
INGREDIENTS:
2 cups All PurposeKnife
Flour 2 Tablespoon rapid rise yeast
2 cups Bread Flour ( if Not available you can use 1 teaspoon salt
Mixing bowl
AFP
½ cup white sugar Wooden Spoon 1 cup Bread Crumbs ( for coating)
5 Tablespoons Butter 1 pc. Raw egg
1 teaspoon baking powder
Oven ( for oven improvise please watch1video
Tablespoon Vegetable oil
presentation)
1 ¼ cup Fresh Milk or Evap Milk , warm
PPE (Personal Protective Equipment)
Procedure:
1. CombineApron, Hairnet
the yeast, 1 T and Mask
sugar and warm milk and stir until the yeast and sugar are fully dissolved.
Let it rise for 10-15 minutes.
Cloth bowl,
2. In the mixing to Cover (Katsa)dry ingredients starting with flour the sugar, salt , and baking
combine
powder. Mix well by stirring.
3. Add the egg, butter, cooking oil, and yeast – sugar -milk mixture in the mixing bowl with the dry
ingredients then mix again until the dough is form. Used clean hands to effectively mix the
ingredients.
4. In the flat surface, knead the dough until the texture becomes fine.
5. Mold the dough until the shape becomes round and put back in mixing bowl. Cover the mixing
bowl with damp cloth and let the dough rise for at least one hour.
6. Put the dough back in flat surface and divide into four equal parts using a dough slicer or knifr.
7. Roll each part until it forms a cylindrical shape.
8. Slice the cylindrical dough diagonally. These slices will be the individual pieces of the pandesal.
9. Roll the slice dough over the bread crumbs and place in a baking tray with wax paper. Make sure
to provide gaps between dough as this will rise later on.
44 | P a g e
 10. Leave the sliced dough with bread crumbs in the tray for another 10 to 15 minutes to rise.
11. Pre heat the oven at 375 ◦F for 10 minutes.
12. Put the tray with dough in the oven and bake for 15 minutes.
13. Turn off the oven and remove the freshly baked pandesal.

RECIPE NO.2
ENSAYMADA

INGREDIENTS:
5 cups All Purpose Flour 2 ¼ rapid rise yeast
¾ cup Butter, melted 3 pcs. egg
¾ cup white sugar 1 cup milk
1 tsp. salt For filling and toppings:
Creamed ½ c Butter and ½ c sugar
1 c grated cheese

Procedure:
1. Combine the yeast, 1 T sugar and warm milk and stir until the yeast and sugar are fully dissolved.
Let it rise for 10-15 minutes.
2. In the mixing bowl, combine dry ingredients starting with flour the sugar, salt , and baking
powder. Mix well by stirring.
3. Add the egg, butter, cooking oil, and yeast – sugar -milk mixture in the mixing bowl with the dry
ingredients then mix again until the dough is form. Used clean hands to effectively mix the
ingredients.
4. In the flat surface, knead the dough until the texture becomes fine.
5. Mold the dough until the shape becomes round and put back in mixing bowl. Cover the mixing
bowl with damp cloth and let the dough rise for at least one hour.
6. Put the dough back in flat surface and divide into four equal parts using a dough slicer or knife.
7. Roll each part until it forms a cylindrical shape.
8. Slice the cylindrical dough diagonally.
9. Cut the cylindrical dough into individual serving pieces. One serving piece should weigh at least
80 grams.
10. Put the sliced individual serving pieces in a flat surface and flatten using a rolling pin.
11. Using a pastry brush apply the buttercream mixture on the dough. Sprinkle some cheese over the
buttercream area then seal the dough by folding opposite direction and rolling it until a long
cylindrical shape is formed. Then formed into spiral ensaymada shape.
12. Place the dough on the tray and cover with cloth. Set aside for another 45 minutes.
13. Preheat the oven at 350 ◦ F for 10 minutes.
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 14. Baked the dough for 15 to 20 minutes, then remove the ensaymada from the oven. Topped with
butter cream and grated cheese.

Source: Panlasang Pinoy

RECIPE NO.2
ENSAYMADA

INGREDIENTS:
5 cups All Purpose Flour 2 ¼ rapid rise yeast
¾ cup Butter, melted 3 pcs. egg
¾ cup white sugar 1 cup milk
1 tsp. salt For filling and toppings:
Creamed ½ c Butter and ½ c sugar
1 c grated cheese

Procedure:
1. Combine the yeast, 1 T sugar and warm milk and stir until the yeast and sugar are fully dissolved.
Let it rise for 10-15 minutes.
2. In the mixing bowl, combine dry ingredients starting with flour the sugar, salt , and baking
powder. Mix well by stirring.
3. Add the egg, butter, cooking oil, and yeast – sugar -milk mixture in the mixing bowl with the dry
ingredients then mix again until the dough is form. Used clean hands to effectively mix the
ingredients.
4. In the flat surface, knead the dough until the texture becomes fine.
5. Mold the dough until the shape becomes round and put back in mixing bowl. Cover the mixing
bowl with damp cloth and let the dough rise for at least one hour.
6. Put the dough back in flat surface and divide into four equal parts using a dough slicer or knife.
7. Roll each part until it forms a cylindrical shape.
8. Slice the cylindrical dough diagonally.
9. Cut the cylindrical dough into individual serving pieces. One serving piece should weigh at least
80 grams.
10. Put the sliced individual serving pieces in a flat surface and flatten using a rolling pin.
11. Using a pastry brush apply the buttercream mixture on the dough. Sprinkle some cheese over the
buttercream area then seal the dough by folding opposite direction and rolling it until a long
cylindrical shape is formed. Then formed into spiral ensaymada shape.
12. Place the dough on the tray and cover with cloth. Set aside for another 45 minutes.
13. Preheat the oven at 350 ◦ F for 10 minutes.
14. Baked the dough for 15 to 20 minutes, then remove the ensaymada from the oven. Topped with
butter cream and grated cheese.

Source: Panlasang Pinoy

46 | P a g e
 RECIPE NO.4
CHOCOLATE CHIPS COOKIES

INGREDIENTS:
2 ¼ cups All Purpose Flour 2 eggs
1 tsp. salt ¾ cup brown sugar
1 tsp. baking soda ¾ white sugar
¾ cup butter For filling
1 tsp vanilla 1-2 cups chocolate chips cookies

Procedure:
1. Combine the yeast, 1 T sugar and warm milk and stir until the yeast and sugar are fully dissolved.
Let it rise for 10-15 minutes.
2. In the mixing bowl, combine dry ingredients starting with flour the sugar, salt , and baking
powder. Mix well by stirring.
3. Add the egg, butter, cooking oil, and yeast – sugar -milk mixture in the mixing bowl with the dry
ingredients then mix again until the dough is form. Used clean hands to effectively mix the
ingredients.
4. In the flat surface, knead the dough until the texture becomes fine.
5. Mold the dough until the shape becomes round and put back in mixing bowl. Cover the mixing
bowl with damp cloth and let the dough rise for at least one hour.
6. Put the dough back in flat surface and divide into four equal parts using a dough slicer or knife.
7. Roll each part until it forms a cylindrical shape.
8. Slice the cylindrical dough diagonally.
9. Cut the cylindrical dough into individual serving pieces. One serving piece should weigh at least
80 grams.
10. Put the sliced individual serving pieces in a flat surface and flatten using a rolling pin.
11. Using a pastry brush apply the buttercream mixture on the dough. Sprinkle some cheese over the
buttercream area then seal the dough by folding opposite direction and rolling it until a long
cylindrical shape is formed. Then formed into spiral ensaymada shape.
12. Place the dough on the tray and cover with cloth. Set aside for another 45 minutes.
13. Preheat the oven at 350 ◦ F for 10 minutes.
14. Baked the dough for 15 to 20 minutes, then remove the ensaymada from the oven. Topped with
butter cream and grated cheese.

Source: Panlasang Pinoy

47 | P a g e
 RECIPE NO.2
ENSAYMADA

INGREDIENTS:
5 cups All Purpose Flour 2 ¼ rapid rise yeast
¾ cup Butter, melted 3 pcs. egg
¾ cup white sugar 1 cup milk
1 tsp. salt For filling and toppings:
Creamed ½ c Butter and ½ c sugar
1 c grated cheese

Procedure:
1. Combine the yeast, 1 T sugar and warm milk and stir until the yeast and sugar are fully dissolved.
Let it rise for 10-15 minutes.
2. In the mixing bowl, combine dry ingredients starting with flour the sugar, salt , and baking
powder. Mix well by stirring.
3. Add the egg, butter, cooking oil, and yeast – sugar -milk mixture in the mixing bowl with the dry
ingredients then mix again until the dough is form. Used clean hands to effectively mix the
ingredients.
4. In the flat surface, knead the dough until the texture becomes fine.
5. Mold the dough until the shape becomes round and put back in mixing bowl. Cover the mixing
bowl with damp cloth and let the dough rise for at least one hour.
6. Put the dough back in flat surface and divide into four equal parts using a dough slicer or knife.
7. Roll each part until it forms a cylindrical shape.
8. Slice the cylindrical dough diagonally.
9. Cut the cylindrical dough into individual serving pieces. One serving piece should weigh at least
80 grams.
10. Put the sliced individual serving pieces in a flat surface and flatten using a rolling pin.
11. Using a pastry brush apply the buttercream mixture on the dough. Sprinkle some cheese over the
buttercream area then seal the dough by folding opposite direction and rolling it until a long
cylindrical shape is formed. Then formed into spiral ensaymada shape.
12. Place the dough on the tray and cover with cloth. Set aside for another 45 minutes.
13. Preheat the oven at 350 ◦ F for 10 minutes.
14. Baked the dough for 15 to 20 minutes, then remove the ensaymada from the oven. Topped with
butter cream and grated cheese.

Source: Panlasang Pinoy

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