Activity Title: Lean dough Objectives: To identify the kinds of dough Differentiate lean dough to other kinds of dough

Materials used: Same as today

Ingredients: 2 cups all-purpose flour 2 cups bread flour cup of white sugar 1tsp. baking powder 1 cup powdered milk 1 pouch rapid rise yeast 1 tsp. salt 1 cup bread crumbs 1 piece raw egg Procedure: 1. 2. 3. 4. 5. 6. 7. 8. Mix all dry ingredients separating the wet ingredients. Mix in the wet from dry ingredients. With your hands or a mixer, mix the dough. Knead the dough until elastic. Rest the bough for it to rise, wait for 20 to 30 minutes. After that, cut the dough into generous pieces. Cover it in breadcrumbs. Let it rise again and preheat the oven.

French bread 2 cups all-purpose flour packages active dry yeast 1teaspoons salt 1egg white, slightly beaten 1tablespoon water 1tsp baking powder Procedure: 1. 2. 3. 4. 5. 6. 7. 8. Mix all the dry ingredients separating the wet ingredients. Using your hands or a mixer, mix it gently. Knead the dough until the gluten is formed. Let it rise for about 15 minutes. Forman elongated shape then put line mark. Let it rise again while preheating the oven. After that put it inside the oven then observe Brush with egg wash (while hat)and serve

Activity Title: Rich Dough Objectives: To know how more the difference of rich dough and lean dough To appreciate rich dough more To have knowledge about pastries or breads that is under rich dough Materials used: Same as today Ensaimada INGREDIENTS: 3 cups bread flour 1- 1 1/2 cups all purpose flour 1/2 cup sugar 1/2 tsp salt 1 pouch rapid rise yeast 3 egg yolks 1/4 cups milk 1/2 cup melted butter 1/2 cup water extra flour for kneading Topping: 1/8 cup melted butter 1/8 cup sugar grated cheese Procedure:

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour. After rising, transfer the dough onto a lightly floured surface. Use a dough slicer to divide the dough into 4 equal parts. Roll each part until it forms into a log. Cut each log into equal pieces. (see picture above) Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. (see picture above) Roll up starting from the side all the way to the other side until it forms a small rope. (see picture above) (Before you roll up you can also add cheese on top of the flattened dough if you want.) Hold both ends and swing gently to elongate. Form into ensaymada knots. (see picture above) Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper. Cover the tray with a damp cloth and let it rise for 20-30 minutes. Preheat oven to 350 degrees F. Bake for 15 minutes. Remove from oven. Combine melted butter and sugar. Brush all the ensaymada with butter sugar mixture. Top with grated cheese. Serve hot. Enjoy!

Dissolve yeast in water and 1/4 cup sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside. In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt. Blend well then add the yeast mixture. Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic. Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.

BRIOCHE AND PANNETONE: Brioche: weigh dough to 70g pieces and 10g. Round both dough and put in a greased mammon cups. Place small pieces on top Pantone: add glazed fruits then round the dough and place in a greased round pan. Bake in the oven.

Terminologies:
BREAD - is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. Bread may be served in different forms at any meal of the day, eaten as a snack, and is even used as an ingredient in other culinary preparations. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in religious rituals, secular cultural life, and language. BASIC INGREDIENTS OF DOUGH MAKING * FLOUR GENERALLY A HARD, WHEAT FLOUR. THIS FLOUR REQUIRES LONGER FERMENTATION TIME, YET IT HAS THE TOLERANCE FOR EXTENDED WORK ON THE BENCH. THIS TOLERANCENIS VERY IMPORTANT IN SWEET DOUGHS, ESPECIALLY DANISH, WHICH REQUIRES MULTIPLE ROLLS AND FOLDS. BEING A SOFTER FLOUR, GENERAL PURPOSE CAN BE USED AND USES LESS FERMENTATION. * SUGAR USUALLY WHITE GRANULATED SUGAR. THIS YIELDS THE FINEST PRODUCT. THE SUGAR CONTENT HAS AN EFFECT ON THE CHARACTER OF THE DOUGH S * Shortening is best used if its fat content is 16% to 24% fat. This will yield a roll that is tender and sho rt in texture, yet it wont leave a greasy feeling in the mouth. Too much fat content will cause a low volume * Eggs improve the handling of the dough. Too many eggs, however, will increase the cost of the item. Ideally use whole eggs in the amounts ranging from 16% to 22%, depending on the type of product desired. Eggs contribute little color to the dough unless the percentage is very high. * Milk is acceptable for use in any sweet dough. Due to cost and handling, non-fat dry milk is often used. Non-fat dry milk in an amount of 3% to 6% yields a good product. * Yeast content is increased in sweet dough because of the high sugar content inhibits the work of the yeast. Sugar slows down yeast action by increasing the viscosity of the dough, making it more difficult for the yeast-produced gases to raise. Too much yeast will shorten fermentation time and also work bench available time. Yeast in dough amounts to 3% to 6% depending on richness of the formula. 3% may be used in the 9% sugar dough, and 6% yeast used in the 20% sugar dough. * Salt brings out the flavor of other ingredients. Take caution, as it will retard yeast growth and make a flat product * Spices add variety and flavor to the sweet dough, such as mace in Danish dough. As with any product, you must remember that an excessive amount of extracts or spices can produce an undesirable flavor. SWEET DOUGH AMONG THE MANY TYPES OF DOUGH MADE IN THE BAKERY, SWEET DOUGH IS THE MOST COMMON. IT IS MADE FROM A FORMULA HING IN SUGAR, EGGS AND OTHER RISH INGREDIENTS. IT IS A YEASTRAISED DOUGH AND SHOULD BE AS SWEET AS ITS NAME IMPLIES. TYPES OF SWEET DOUGH * Regular Sweet Dough has a fine even texture and grain. * Danish Pastry has a flaky texture and high fat content in its final product. Both dough are handled the same during preparation. Only the way they are prepared after mixing makes them so different.

LEAN DOUGH - Dough that is low in fat and sugar. RICH DOUGH - Dough that contain higher proportions of fat, sugar, and sometimes eggs. CRUMB BAKERS DEFINITION OF THE INTERIOR OF THE PRODUCT PICK UP STAGE - Flour and other dry ingredients are hydrated or combined with liquid ingredients. Loose dry ingredients are gradually picked up and incorporated by the developing dough. CLEAN UP STAGE - All dry ingredients are hydrated and form a rough dough. The dough forms enough to pull away from (or clean up) the bowl into a compact mass. STARIGHT DOUGH METHOD - Consists of one step. Combine all ingredients in the mixing bowl and mix. SPONGE METHOD- A procedure that gives the yeast a head start. FERMENTATION - The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. ROUNDING - Process: After scaling, pieces of dough are shaped into smooth, round balls. This procedure forms a kind of skin by stretching the gluten on the outside of the dough into a smooth layer. PROOFING - A continuation of the yeast fermentation process that increases the volume of the shaped dough.

Activity Title: sweet Dough

Objectives: 1. 2. To define sweet dough To name different/common breads using sweet dough.

Materials used: Same as last meeting Procedures: Dough 1 kg bread flour 180g sugar 12g yeast 40g milk powder 12 g salt 100g egg 450g water 120g butter 1. 2. 3. 4. 5. Mix liquid ingredients including yeast Mix dry ingredients Mix. Them both in a bowl wait until butter is soft Knead the dough until elastic Let it rise

PANDECOCO FILLING *Mix all ingredients Desiccated coconut Butter Sugar Bread crumbs

SPANISH BREAD FILLING 80g butter 115 g sugar 40g bread crumbs Extra bread crumbs *Mix all ingredients CHEESE BREAD FILLING 125g butter 75g sugar 5g salt 5g baking powder 20g milk powder 250g cake flour *Mix all ingredients

ENSAIMADA

. PANETONNE

. BRIOCHE

. FRENCH BREAD

. PANDESAL

PAN DE COCO

SPANISH BREAD

CHEESE BREAD