Advance Baking Compilation

Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies and breads to their centre. As heat travels through , it transforms dough into baked goods with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant, by using both methods simultaneously or one before the other, cooking twice.

The first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. The Ancient Egyptians baked bread using yeast, which they had previously been using to brew beer. Bread baking began in ancient Greece around 600 BC, leading to the invention of enclosed ovens. Ovens and worktables have been discovered in archaeological digits from turkey(Hacilar) to Palestine (Jericho) and these date from about 5600 BCE.

Baking flourished in the Roman Empire. In about 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium). This became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD , there were more than three hundred pastry chefs in Rome and Cato wrote about how they created all sort of diverse foods , and flourished because of those foods.

Eventually, the Roman art of baking became known throughout Europe, and eventually spread to the eastern parts of Asia. From the 19th century, alternative leavening agents became more common, such as baking soda. Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt, among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a system of delivery of baked goods to households, and demand increased greatly as a result. In Paris, the first open-air

| Professor Celia P. Dayao

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ADVANCE BAKING

HISTORY OF BAKING

café of baked goods was developed, baking became an established art through the entire world.

Spanish Missionaries

Many believe that in the early 17th century, the Spanish missionaries when occupying the Philippines, they introduced the country to baking. Wheat was used often by the missionaries and this is when in turn introduced into the diet of many of The Filipinos. It is said that they often used it in baking which was later copied by the locals. The Spanish missionaries were also thought to have brought many other new foods to the country such as peppers, corn and potatoes.

Mr.Aquaver Natividad Uy

Others are adamant that it was in fact a man named Mr.Aquaver Natividad Uy who really founded baking in the Philippines. He came over from China and as he was a baker he believed that introducing bakery to the Philippines would be very beneficial and so set about showing the locals the whole baking process and the materials and ingredients needed.

It may well be the case that both made their mark in how baking developed in the Philippines. As with many introductions it took an outsider to show the way and the importance of baking, which has since been vital in every Filipino's life.


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BAKING IN THE PHILIPPINES

A successful baker must have the right equipment to transform raw ingredients into a perfect cake.

Cake Mixers - if you want to make cakes often, invest in a heavy duty mixer as it is a worthwhile buy. Make sure it has a whisk, a dough hook and a paddle attachment. A handheld mixer is handy for fillings and beating eggs but it cannot take a heavy duty mixing.

Mixing Bowls – if you do not have a cake mixer, you can always mix the batter the old-fashioned way. Get a mixing bowl and whisk away the ingredients.

Wooden Spoons – they come in handy when not using an electric mixer to mix the ingredients together.

Spatula – useful when scraping batter from the mixing bowl.

Measuring spoons and cups – your teacup or the coffee teaspoon isn’t the right tools. Cups and spoons are available in standard sizes, making measuring small amounts more accurate.

Oven – all ovens are different. Get to know your oven well. Accurate oven temperature is an important factor to the success of a cake. Test oven temperature with an oven thermometer.

Scales – get an accurate set of scales for good and consistent result. Common kitchen scales are the digital and spring scales. A digital scale is advised for those who have difficulty in reading measurement from manual scales. If you decide on a digital scale, look for one which is able to switch from grams to ounces.

Sifter – they will remove any lumps in flour or icing sugar. Sieves are used to aerate flour which in turn makes cake lighter.


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BAKING TOOLS

Cake tins – they come in various shapes and sizes. You can buy the basic tins and rent odd-shaped tins to save space. Check with you local baking supply store to see if they rent tins.

Oven gloves – it is essential that you have a good set of gloves when removing anything hot from the oven.

Wire racks – once your cakes are out from the oven, you need to cool them on wire racks. They allow cakes to breathe.

Timer – a reliable timer is important to know when a cake is done.

Cake tester – it is inserted into the centre of the cake as a test for doneness. If you do not have a cake tester, a toothpick will do the trick.

Apron – to protect your clothing

Greaseproof paper – line tins to prevent cakes from sticking to the pan

Graduated measuring cups – are used to measure liquid pourable ingredients.

They are marked with lines to show amounts.

Whisk – is a non-electronic hand mixer. When you are not yet ready to buy a hand mixer or stand mixer, this is what you need.

Pastry brush – pastry brushes are useful when you apply egg wash, moisturize cakes with syrups, or brush loose crumbs from cake tops. They are made with soft nylon, unbleached hog bristles or silicone.

Baking sheet – are essential on baking cookies. You can get a standard cookie sheet that had edges without sides to make it easier to slide into the oven.

Baking powder – is probably the most common aerating agent in baked products like cakes. It is made up of bicarbonate of soda and cream of tartar. Baking powder is a chemical aeration agent.

Eggs – are another basic ingredients in many baked products. They provide structure, aeration, flavor and moisture. They also tenderize cakes and add colour and nutritive value.


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BAKING INGREDIENTS AND ITS USES

Fats and oils – generally, fats are solid while oils are liquid. Fats come from a variety of plants and animals. Oils mostly come from plants. In baking, butter, margarine , shortening and oils are commonly used. Their main functions are to shorten or tenderize the product to trap air during creaming and so aerate the cake during baking to give good volume and texture, to assist with layering in puff pastry, to help prevent curdling by forming an emulsion, and to add flavor. They also provide some nutritive value. It is important to add the correct amount of fat as too much far will make the baked product greasy and unpleasant to eat, too little fat will leave you with a product that lacks flavor and stales quickly.

Flour – is the ingredient on which most baked [products are based. Flour is made up of starch, protein, sugar and minerals. The protein content decides what the end use of the flour will be.

1. Bread Flour – it contains 11.8% protein and has more gluten which in effect, produces a tougher product. It is used in breads and sweet dough like donuts and pate choux.

2. All-purpose Flour – it contains 10.5% [protein. This is made from whole or white flour. It also has less gluten and is commonly used in pie doughs, cookies and others.

3. Cake Flour – it contains 7.5% protein. This produces the lightest product. It is used in cakes, light muffins and others.

Starches – look like flour, but they have finer grains. Starches thicken and became firm when heated. As they thicken and set they absorb moisture which in turn causes the liquid to gel.

1. Amylase – they are best thickeners.a. Cornstarch – it is first mixed with cold water or sugar before cooking. It

reaches its maximum thickness at about 205F.b. Wheat flour – its finished product is cloudy. It contains more protein, which

adds flavor to your baked product. c. Arrowroot – it comes from the tropical plant maranta. It thickens better than

cornstarch and reaches its maximum at 195F.d. Tapioca – it comes from the cassava root and gives an undesirable texture.

It comes in pearl form and reaches its maximum thickness at about 195F.

2. Amylopectin – it sets clearer and looser.a. Waxy maize – it is used in fruit fillings.b. Modified starches – they are artificially treated.c. Instant starches – they thicken with cold liquid. No cooking is needed here.d. Gums – gum tragacanth is used in gum paste for modeling and

decoration. Gum Arabic is used to stabilize frozen desserts.

Sugar s – is a sweetener which can also ba called sucrose. It is the by-product of sugar cane. Sugar as used in baking, comes in different forms. But all of


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them contain the two molecules which make up sugar: glucose(dextrose) and levulose(fructose). Glucose is the least sweet and fructose is twice as sweet as glucose.

1. Sugar – this is processed sugar, which means molasses has already been removed from it.

2. Brown sugar – this is refined white mixed with refined molasses. This is normally [packed when measured.

3. Raw sugar/Turbinado/Demerara – this is steamed, cleaned and unwhitened sugar crystals.

4. Maple syrup – this is sugar that comes from the maple tree.5. Honey – this is a natural sweetener made by bees with 40% fructose and

30% glucose. This is 25% sweeter than sucrose and contains 15% water. Sugar can be substituted with honey. Example: 1 c sugar = ¾+ 2 T honey

6. Corn Syrup – this is derived from corn. The cornstarch is broken down by an acid and is transformed into sugar.

7. Glucose – this is also made from corn and is used in candy-making and sugar work. This prevents crystallization(solidifying of liquid sugar) and is the least sweet of the sugars.

Inverted sugar – an acid-like tartaric acid or cream of tartar is added to sucrose and this breaks the sucrose into two parts. Consequently, this will turn the sugar into liquid form and will retain moisture more effectively.

Fats or Shortening – oils and fats are basically the same. The only difference is that oil is liquid while fat is solid. Oils usually come from vegetables. On the other hand, fats usually come from either animal or vegetable sources. Fats are used in making breads and quick breads, in deep frying and in lubrication.

1. Shortening – this is 100% fat. It is called shortening because it shortens the production of gluten which in effect, produces a more tender product.

a. Regular – this is used in creaming when making icing, quick breads and pie.

b. High Ratio – this is used for high ratio cakes. It is called high ratio because it is made for the purpose of being able to retain more liquid and sugar. This in effect makes the shelf-life of a product longer and the cost cheaper.

2. Butter - this is 80% fat, 15% moisture and 5% milk solids. Salt is added to butter as a preservative. It has a characteristic called `melt-in-your-mouth’ which differentiates butter from margarine. This is made from the milk of a cow.

3. Margarine – this is artificial butter made from a variety of hydrogenated oils, in margarine, fat is 85% and milk solids are 5%.

4. Lard – this is derived from animal fat and is used in savory pastries and pie dough. It also does not melt right away because it has a high melting point.


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Milk and Cream Products – all these products come from cow’s milk. They come in different forms and they contain different amounts of fat.

1. Whole milk – this contains 3 ½ % butter fat,8 ¼ % solids and about 88 % water.

2. Non-fat milk – this simply means it does not contain fat.3. Low-fat milk – it contains 2% fat.4. Evaporated milk – it is heated to 200F, thus most of the water is

evaporated from it. It has a cooked taste.5. Condensed milk – it contains 40% sugar.6. Sour Cream – it has 18% fat. It also has lactic acid(milk + calamansi juice

or vinegar)7. Yogurt – it is made from low-fat milk and contains lactic acid.8. Cream cheese – it has 35 % fat. It is also called unripened cheese.9. Cream – in order to whip cream, it must contain at least 28% fat. There are

two kinds of cream: light and heavy. Light cream contains 30% fat, while heavy cream contains 35% fat.

Eggs - are the by-product of a bird’s reproductive system. They come in

different sizes and colors. Eggs are made up of protein which has the ability to aid in combining fat and liquids.

Leavening Agents – can come in block or powder form. They are usually added to the dough to enable it to rise, because leavening agents have the ability to produce carbon dioxide when exposed to heat. These agents are the ones responsible for making your dough and cake rise. There are of two kinds : natural and chemical.

1. Natural – these are the products of moisture, temperature, and a food source. They produce carbon dioxide and alcohol.a. Yeast – is a natural leavening agent. This is grown in molasses and is

available in three forms:aa. Fresh – this is slightly dehydrated and compressed. It can be added directly to a recipe. This form is preferred by chefs because of easy handling.bb. Active dried – this is 92% dehydrated. This can keep for years, but it has to be rehydrated in 100F warm water before using.cc. Instant – this can also be added directly to the dry ingredients, but must not come in contact with moisture before mixing.

2. Chemical – this kind of leavening agent is usually in powder form and is used in the production of cakes,quick breads and others.a. Baking Soda – this contains alkali and sodium or potassium

bicarbonate. It produces carbon dioxide when it comes in contact with moisture and acid. Products made with baking soda should be baked immediately.

b. Baking Powder – this is baking soda plus acid and a little amount of starch which is added to prevent lumping. Baking powder has a


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more controlled action compared to baking soda. Baking powder ha s a more controlled action compared to baking soda. It reacts upon contact with moisture and then it reacts again when in contact with heat.

Gelatin – is derived from animal tissue, usually from pig’s skin and bone. It is an incomplete protein which has the ability of solidifying liquid when added to a liquid mixture. This is used in products or fillings which do not need to be put in the oven to set. Just like starch, gelatin is first heated to liquefy, then mixed with the combined ingredients, and is then chilled to solidify.

Cream of Tartar – is tartaric acid with the addition of starch is added to tartaric acid is to prevent it from caking. Cream of tartar is usually used in meringues. It inverts sugar, whitens and stabilizes egg whites, and reacts with baking soda contained in baking powder.

Flavoring – there are many ingredients which can be used to flavor cakes, icings, mousses and cakes syrups.

1. Rum – this comes from sugar cane. It is a universal liquor which means it can be used for anything.

2. Brandy – this comes from grapes.3. Grand Mamier – this is orange-flavored brandy.4. Kirschwasser – this is distilled from cherries.5. Amaretto – this is almond-flavored liquor.6. Kahlu / Tia maria – this is coffee-falvored liquor.

BREAD – is a baked staple food, basically made from flour, liquid and other ingredients.

Kinds of Breads Breads may be classified according to the type of leavener it contains.a. Yeast Bread – or bread that uses yeast as leavener.b. Quick Bread – or bread that uses a chemical agent as leavener.

Ingredients in making Breada. Flour – Bread flour, all purpose flour or combination of both may

be used in making bread. Flour with more gluten has an advantage in the stretching of the dough. This type of flour can withstand extensive kneading, rolling and molding, processes that are used in handling the bread dough.


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BREAD

b. Leavener – Yeast is the leavener that gives volume to the bread.c.Liquid

Water is generally used: To activate the yeast To help develop the gluten in the dough To dissolve other ingredients

Milk is also used alone or in combination with water: It increases the nutritive value of the bread It contributes good texture and flavor It helps dissolve other ingredients It serves as food for the yeast during the fermentation

process.

d. Other ingredientsSugar Acts as foods for the yeast during fermentation Improves flavor of the bread Gives color to the crust

Salt Gives desirable flavor to the bread Controls period of fermentation, the more salt added, the

longer the fermentation time, or the rising of the dough. The absence of salt causes poor flavor and quick rising.

Shortening – may be butter, margarine or vegetable shortening

Serves as food to the yeast Makes the dough easy to handle during kneading Contributes to the elasticity of the dough and Improves the bread texture and flavor.

Fillings or toppings may be placed in the bread. Choose one that will improve the general characteristics of the bread. They must not make the bread compact, soggy or unattractive.

Methods of Mixing Bread Dough

a. Straight dough method – in this method, all the ingredients are mixed together at one time. After kneading, the dough is set aside for a single


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METHODS OF MIXING BREAD

fermentation. Products made from the straight dough method are not fine in texture and cannot be kept for long.

b. Sponge dough method – in this method, there are two mixing and the two fermentation periods. In the first mixing, parts of the ingredients are mixed and allowed to “bubble” (first fermentation). This dough is called “sponge”. The remaining portions of ingredients are then added to the sponge and mixed into a sifter dough. The dough then undergoes the process of kneading, rolling and molding. When the dough is elastic, second fermentation is allowed to take place.

Advantage of the Sponge Dough Method over the Straight Dough Methoda. Baked products produced are softer than those that were done using the

straight dough method;b. Sponge dough has more tolerance in case of delay, the sponge can wait

longer than the straight dough without considerable lost of bread quality;c. Bake products have finer texture; andd. Baked products retain their shapes better.

Preparation of bread may be done by hand, machine, or a combination of hand and machine.a. Assemble all utensils and measure all ingredients accurate. Scald milk

if necessary and cool to required temperature. Hot milk when added to yeast mixture will kill the yeast.

b. Prepare the yeast mixture by following accurately the specified amounts in the recipe. Be sure to have the correct water temperature.

c. Mix the ingredients following the straight dough or sponge method. Proper mixing will slowly develop the gluten.

d. Kneading, folding and pulling of the dough will make it elastic and velvety smooth to touch.

e. Place the dough in a large bowl and cover it with a clean towel. Let the dough rise in place free from draft. Observe proper temperature and time as these will affect the dough. Rising gives us a young or an old dough.

f. When the dough has doubled in size, punch it down. This is done by pressing your clenched fist into the center of the dough.

g. Prepare the dough for baking by dividing the dough into the required pieces, shaping or molding and placing the shaped dough into the pan.

h. In some cases, like in ensaymada, the rolled dough is brushed with melted butter, then rolled like a cigar and placed in the molds.


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STEPS IN BREAD MAKING

i. Let the dough rise and rest in the pans. Bake in a pre-heated oven. Cool bread completely before packing and storing.

Mixing Process in Bread Making

It is important because of the following reasons:a. Mixing distributes the yeast cells uniform in the dough;b. It distributes the sugar which is food for the yeast; it makes the

dough smooth and free from lumps; andc. It develops the gluten properly.

Rising the Dough

The period of rising in the dough starts when the yeast is mixed with the other ingredients until the yeast is killed during baking. When the yeast reacts chemically with sugar, carbon dioxide gas is released. This gas is trapped in the gluten in the youth, thus making the dough expand or rise.

Punching of Dough

The dough is punched down to release some of the carbon dioxide gas trapped inside. This will also relax the expanded gluten in the dough.

Resting the Dough

The dough is made to stand for a while before baking to:

Allow the dough to regain the lost carbon dioxide released during punching;

Attain proper volume; Allow the gluten in the dough to mellow; and Improve the grain and texture of the bread.

Guidelines in Bread Making

When baking breads, remember;a. The ability of flour to absorb liquid varies. Even if the

recipe calls for a specific measure of flour, you must be able to determine when to add “enough flour to make dough”. Too much flour will result in a tough.

b. Make sure that the temperature of the liquid is in accordance with the specified temperature in the recipe. Liquid at a room temperature higher than is required in the


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recipe can kill the yeast, while liquid at a lower temperature will delay the yeast growth.

c. Let the dough rise in a warm (80F to 85F) place, free from draft.

d. The dough has doubled in bulk or size when an indentation remains after fingers are pressed lightly and quickly into dough.

e. Fermentation or the rising period can produce “young” or “old” dough.A young dough is not sufficiently fermented and conditioned; while an old dough is allowed to ferment longer than the required time.These dough’s are not desirable because they will produce poor quality bread. Experience will tell you when dough is properly fermented.

f. Bake dough in a pre-heated oven. Arrange the pan so there is room for air circulations over the pans.

g. A loaf is done when it sound shallow when trapped on the bottom or sides. It should look well-risen and nicely browned.


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Ingredients

2 lemons, washed and dried 2 cups plus 3/4 cup granulated sugar 2 1/4 sticks cold unsalted butter, cut into 1/2 inch pieces 1/2 teaspoon salt 3 cups all-purpose flour 4 large eggs, lightly beaten Confectioners' sugar, for sifting

Directions

Step 1

Slice lemons as thinly as possible; remove seeds. Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container. Place in the refrigerator overnight. Step 2

Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor. Process until mixture is crumbly and starts to hold together. Step 3

Heat oven to 400 degrees. Line a 12-by-17-inch baking pan with parchment paper. Press dough evenly into the bottom and up the sides of the pan, making sure there are no holes. There should be at least 1/2-inch crust of dough going up the sides of the pan. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool completely, about 15 minutes Step 4

Place lemon-sugar mixture and eggs in the bowl of a food processor. Process until lemon rinds are in 1/4- to 1/2-inch pieces, 30 to 40 seconds. Pour mixture over cookie crust. Bake until set, 15 to 20 minutes. Cool on a wire rack. Trim 1/2 inch around edges of pan. Cut into about sixty 1 1/4-by-2-inch pieces. Sift confectioners' sugar over cookies.


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Butterscotch Cookies

Ingredients:

2 cups All-purpose flour

2 tsp. baking powder

1 cup cocoa powder

½ cup cooking oil

½ cup refined sugar

2 tsp. vanilla

3 pcs. Medium eggs

Sifted powder confectioner sugar

Procedure:

1. mix together cocoa, sugar and vegetable oil.

2. Beat in eggs one at a time then in vanilla.

3. Combine flour baking powder and salt.

4. Stir in cocoa mixture. Chill.

5. Line cookie sheet with parchment paper.

6. Roll dough into one inch balls.

7. Coat each ball in confectioner sugar.

8. Bake for 10-12 mins.


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Chocolate Crinkles

\

Ingredients:

3 cups sifted All-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

11/2 cup oil

2 cups sugar

4 pcs. Eggs

2 tsp. vanilla

2 cups finely grated carrots

1 cup undrained pineapple (crushed)

Procedure:

1. Sift together the first four ingredients.

2. Combine the oil and sugar.

3. Add eggs one at a time, beating well after each addition, alternate the eggs and flour.

4. Add the dry ingredients, carrots and pineapple.

5. Mix until well blended.

6. Pour in the prepared pan.

7. Bake for 35mins.


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Pineapple – Carrot Cake

Ingredients:

Filling:

½ can condensed milk

2 egg yolks, beaten

1 butter

½ tsp. vanilla

1 tbsp. finely chopped cashew nuts

Procedure:

1. In a double broiler, combine milk and yolks.

2. Cook in double broiler or thick sauce pan over low heat, with continuous stirring until thick.

3. Add butter, vanilla and nuts. Mix well. Set aside.

Crust:

2 1/3 cups sifted all-purpose flour

2/3 cup butter

4-5 tbsp. cold water

Melted butter and refined sugar for finishing

Procedure:

1. Cut butter into flour until crumbs are pea-sized.

2. Sprinkle water while tossing mixture with a dull-knife, until moist enough to handle.

3. Chill dough for 1 hour.

4. Roll out on floured board to about ¼ in. thick.

5. Cut dough with a 2 1/2 –inch round cutter.

6. Fill each round with cooked and cooled filling. Fold in half.

7. Seal edges by pressing with tines of a fork.

8. Place on a slightly greased cookie sheet and bake in a pre-heated 375˚F oven for 20mins.


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Empanaditas

9. Cool. Brush with melted butter and roll in sugar.

10. Wrap in colored cellophane 5”x6”.

Ingredients:

Crust:

4 cup all-purpose flour

1 ½ tbsp. sugar

1 tbsp. salt

1 cup butter

1 tbsp. water

1 egg yolk

Ube Filling:

1 cup condensed milk

1/3 cup water

5 egg yolks

1 ½ tbsp. cornstarch

1/3 cup evaporated milk

1 cup sweetened mashed ube

¼ cup butter

3 tbsp. unflavored gelatin dissolves in

½ cup cold water

½ cup sweetened macapuno, drained

3 egg whites

1 tbsp. sugar

Ube food color

Procedure:

1. Preheat oven to 350˚F. Prepare one 9-inch plate.

2. In a bowl, combine flour and butter. Cut-in the butter until mixtures resembles coarse crumbs. Add the water-egg yolk mixture and mix dough until forms a ball. Roll out dough to fit the pie plate. Flute edges decoratively. Prick the bottom and the sides of the crust. Bake for 15 to 20 mins. Or until golden brown. Cool.

3. Prepare Ube Filling: Combine the first 10 ingredients in a saucepan or double broiler. Cook until thick and bubbly. Add in the sweetened macapuno. Cool. In a bowl, beat eggwhites until soft peaks form. Add sugar gradually and continue


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Ube – Macapuno Royal Pie

beating until stiff. Fold into ube mixture. Pour into on crust. Chill untl set. Decorate the top with more macapuno , if desired.

Ingredients:

2 tablespoon yeast

¼ cup warm water

2 cups milk

1 cup sugar

2 teaspoon salt

2 eggs

7 ½ cups all-purpose flour

3 cups mongo filling

Melted butter for brushing

Procedure:

1. Dissolve yeast in warm water. In a mixing bowl, combine milk, sugar, salt, eggs and part of the flour to make a batter. Beat in yeast mixture and continue adding flour until dough leaves the sides of the bowl. Transfer dough to a lightly floured surface and knead until smooth and satiny. Placed on greased bowl, turning once to greased surface. Cover and let rise in warm place until doubled.

2. Punch down dough then divide into 3 portions. For every potion of dough, roll out to a 6x10-inch rectangle. Cut 1/3 of the rolled dough and use it to cover the bottom of a greased 9x5-inch loaf pan. Spread some mongo filling over it. To the remaining 2/3 , brush some butter and spread some of the mongo filling. Roll as in a jelly roll. Cut into 6 equal pieces then put cut side up on the loaf pan pan over the piece of rolled dough. Do the same for the remaining dough. Let rise until doubled. Before baking, brush with melted butter. Bake in a preheated 375˚F oven for 35 to 40 minutes or until done.


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Mongo Loaf

Ingredients:

1 ½ tablespoon yeast

1 tablespoon sugar

1 cup warm water

8 egg yolks

1 cup sugar

½ cup milk

1 teaspoon salt

1 cup melted butter

6-7 cups all-purpose flour

Melted butter for brushing

Sugar for dusting

Grated cheese

Procedure:

1. Dissolve yeast and sugar in half of the water. In a bowl, combine remaining water, egg yolks, sugar milk, salt, 2/3 cup of the melted butter and half of the flour.

2. Stir in yeast mixture. Mix until dough leaves sides of the bowl. Transfer dough to a floured surface. Add more flour as knead the dough until it is smooth and elastic. Put dough in a greased bowl, cover and let rise until doubled. Brush 3 muffin pans with butter. Set aside.

3. Divide dough into balls weighing about 30 grams each. Roll each portion very thinly into a rectangle. Brush with butter then roll as in a jelly rolls. Hold one end of the rolled dough between your thumb and 2 fingers. Using the other hand, coil the fingers. Tuck in the end under. Put the coiled ensaymada on muffin pan. Do the same for the rest of the dough.

4. Cover and let rise until light. Brush tops with melted butter. Bake at 375˚F until golden brown. Remove from pan. Brush top with butter. Dust with sugar and sprinkle with grated cheese.


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Ensaymada

Ingredients

4 tsp yeast

5 ¾ c All-Purpose Flour

1 cup sugar

½ cup lard

1 ¾ Tbsp baking powder

1 Nestle Cream (small)

Procedure

In a bowl, dissolve yeast in 1/3 part of water. In a mixer combine sifted all-

purpose flour, sugar, salt and baking powder. Mix for 1 minute at low speed.

Add the dissolved yeast and the remaining water. Mix for 2 minutes at low

speed then mix at medium speed for approximately 4 minutes. Add

shortening and mix until gluten is slightly developed. Transfer the dough in

a greased bowl and cover with plastic. Let the dough rest for about 30

minutes at room temperature. Punch down the dough and divide into pieces

weighing 60 grams each. Round the dough and let it rest for about 15

minutes. Cover with plastic to prevent dough from drying up. Flatten the

dough and place desired filling in the middle. Gather the edges to seal.

Place siopao liner at the bottom of the dough. For bola-bola, place a red dot

on top of the dough. Let the dough rise until it doubles in size.

(Approximately 60 to 70 minutes). Half fill bottom layer of aluminum

steamer with water and set over high fire. Keep covered. Arrange siopao

dough in the steamer. Once water is boiling, steam for 18-20 minutes.

Remove siopao from steamer and let it cool.


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Siopao


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PICTURE PERFECT


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“Healthy and delicious!!! Butterscotch cookie flavored with squash”


23 “Fill your mouth with fondant carrot cake specially made by us”


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Fondant Icing made of marsmallow…whala!!!!our masterpiece for the Exhibit!!!!


25 “Pie…Pie…Pie….so tempting Ube pie filled of UBE”


26 “So little…..so cute……so colorful…….oh empanaditas how beautiful you are”


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“Presenting…a Loaf Bread filled with Ube…..wanna have some?”


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“ Gigantic…round…..oh my Siopao…where have you been?”


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“Happy 50th year wedding anniversary!!!! Congratulations!!!!!


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FINAL OUTPUT PER

GROUP


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GROUP 1

HAPPY VALENTINES TO ALL LOVERS!!!!!


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GROUP 2

HAPPY GOLDEN ANNIVERSARY!!!!!


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GROUP 3

HAPPY 18TH BIRTHDAY!!!!


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GROUP 4

CONGRATULATIONS TO THE NEWLY WED!!!!


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FANTASTIC GROUP 2 MEMBERS


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LELIBETH MADEL

MARGE LEI

REGINA

PROFESSOR


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MRS. CELIA P. DAYAO


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Documents

Advance Baking Compilation