Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

Introduction:
Baking – refers to cooking by dry heat especially in an oven where the temperature is uniform as hot
air circulates to cook a cake, pie, cookie or bread.

Types of Flour:

A. Wheat Flour – contains glutein which is the susbtance that give the dough elasticity to be able
to hold gasses produced by the yeast.

B. Bread Flour – contains 12 – 14% glutein which gives more elastic dough that can tolerate
longer fermentation.

C. Cake Flour – contains 7 – 9% glutein; has velvety and smooth texture, whiter than bread.

D. All Purpose Flour – contains 10 – 11% glutein but it can also produce good qualtiy bread
provided that less liquid is added and shorter fermentation is done.

Bread –baked product made from flour, salt, liquid and sometimes with egg.

Dough – a mixture of flour, liquid, leavening agents, and other ingredients; it becomes
bread when baked.

Batter - is thin dough that can be easily poured into a pan. Batter is used mainly for
pancakes, light cakes, and as a coating for fried foods. The word batter comes from the
French word battre which means to beat, as many batters require vigorous beating or
whisking in their preparation.

Leavening Agents: Fats and Oils:

 Yeast  Shortening

 Baking Powder  Margarine

 Baking Soda  Butter

Sugar: Liquid:

 Brown Sugar  Water

 White, granulated sugar  Milk

 Confectioner Sugar  Juices

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 Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

Other Ingredients: Dried fruits, Nuts, Cheese, Ham

Eggs – strengthen the framework of the baked Flavourings:

products.
 Orange
Salt – enhances the flavor and controls the
 Chocolate
growth of the yeast.
 Cocoa

Three Basic Types of Cakes:

1. American Butter Cake – No fat

Example: Angel food cake, Meringues

2. Pound Cakes – Only fat is egg yolk.

Example: Sponge, Jelly Roll Cakes

3. Oil Cakes – Oil and fat in addition to egg yolks.

Example: Chiffon Cake

 Gateaux – a very light sponge with very light icing or filing.

 Tortes – Italian word (Torta) – which means round bread or cake. It can be sweet or with icing
and ground nuts.
 Cakes – it is baked used as a dessert or snack item made of cake flour, sugar, shortening, eggs,
leavening agents and flavourings.

Classification of Cakes:

 Shortened Cakes – contain fat, frequently in a solid form.

 Unshortened – contain little or no fat.
- high ratio of eggs to flour

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Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

Prepare Fresh Petit Four

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 Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

Baking Tools and Utensils – Baking tools that are correct in size and shape should be used since baking
requires precision and exact measurement of ingredients.

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 Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

Tools:

 Measuring Cup, Solid  Cake Pillars

 Measuring Cup, Liquid  Sauce Pan Stainless Steel
 Measuring Spoon  Ladles Stainless Steel
 Cake Turn Table  Knives Stainless Steel
 Decorating Tips  Chopping Board Color Coded
 Rolling Pins  Scale 2 , 10 kgs
 Pie Pans  Grater
 Sheet Pans  Wooden Spoons
 Pie Cutter  Beaters
 Rubber Scraper  Mixing Bowl
 Pallek Knife  Wire Whisk
 Cake Stand With Tier

Uses of some Baking Tools:

1. Spiral Whisk – for beating egg whites and stirring sauces.

2. Electric Hand Mixer – for creaming, beating egg whites, mixing cake batters and icings.

3. Pastry or Biscuit Cutters – for shaping dough and pastries.

4. Rolling Pin – for shaping and flattening dough, the rolling pin is rolled from the center to the
edge and repeated several times until the desired shape is obtain.

5. Pastry Blender – this tool with a wooden handle and rounded steel blades is use to cut in
shortening (solid fat) into flour to obtain flaky texture of pies and pastries.

6. Cooling Racks – for cooling cakes until ready for icing and frosting.

7. Baking Tins (Pans) – maybe made of aluminium, stainless copper, or heat resistant like Pyrex
glass. They are in varied shapes and sizes like square, round, loaf, muffin, and rectangle.

8. Spatula – is about 10.2 to 12.7 cm long and 2.5 cm wide. It resembles a knife with a flexible
metal blade. It is used in spreading icings and frostings on cakes.

9. Sifter of Sieve – is a stainless mesh or screen for sifting flour or other ingredients before
measuring.

10. Measuring Cups – for accurate measurement of ingredients. It is usually a set of individual
cups graduated in fractions of ¾, ½, 1/3 and ¼. Liquid ingredients are usually measured using
liquid measuring cup and made of transparent glasses or plastic cups.

11. Measuring Spoons – comes in sets of individual spoons measuring 1 tablespoon, 1 teaspoon,
½ teaspoon, and ¼ teaspoon.

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12. Mixing Bowls – are available in different sizes. Bowls for easy mixing should be large enough.
They are usually made of metals, glass, or ceramics.

Baking Methods and Techniques

1. Sifting – separates coarse particles by through a sieve. In the process, air is incorporated.

2. Creaming - is the rubbing of one or two ingredients against a bowl with the help of a wooden
spoon or electric mixer. The cream mixture should have smooth and grainy particles.

3. Cutting in – is mixing fat and flour with the use of a pastry blender or two knives in a scissor-
like manner. This method cuts the fat into small pieces. It is usually used for pastries and biscuits.

4. Folding – is working with two ingredients very gently to retain air in the mix. It can be done
with beaten egg whites. It is usually done by hand, an electric mixer or a rubber scraper.

5. Cutting and Folding – involve cutting vertically into the mixture with a rubber scraper or
spoon and turning over and over by gliding the spoon across the bottom of the mixing bowl at
each turn.

6. Beating – incorporates air into the mixture by mechanical agitation. It can be done with a fork,
whip, egg beater, or electric mixer.

7. Kneading – is to manipulate by pressure alternating with folding and stretching.

8. Whipping - is to beat eggs and cream to fill them with air and make them thick and fluffy.

9. Stirring – is often done by rotating a wooden spoon through a mixture as needed.

10. Scalding – is heating below boiling point in a double boiler.

Table of Abbreviations and Symbols

ml = Mililiter Oz = Ounce

L = Liter fl.oz = Fluid Ounce

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 Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

qt = Quart TSP = Teaspoon

gal = Gallon C = Cup

lb = Pound g = Gram

pt = Pint Kg = Kilogram

TSBP = Tablespoon

Liquid and Volume Measurement

American Metric Imperial

1 teaspoon 5 ml 1/6 fl.oz

1 Dessert Spoon 10 ml 1/3 fl.oz

1 Tablespoon 15 ml 1/2 fl.oz

¼ Cup 60 ml 2 fl.oz

1/3 Cup 85 ml 2 ½ fl.oz

3/8 Cup 90 ml 3 fl.oz

½ Cup 125 ml 4 fl.oz

¾ Cup 180 ml 6 fl.oz

1 Cup 250 ml 8 fl.oz

1 1/8 Cup 300 ml 10 fl.oz

1 1/2 Cup 375 ml 12 fl.oz

1 ¾ Cup 435 ml 14 fl.oz

2 Cups 500 ml 16 fl.oz

Equivalent Cup

1 tbsp = 3 tsp 1 Cup = 16 tbsp

¾ tbsp = 2 ¼ tsp ¾ Cup = 12 tbsp

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2/3 tbsp = 2 tsp 2/3 Cup = 10 tbsp

½ tbsp = 1 ½ tsp ½ Cup = 8 tbsp

1/3 tbsp = 1 tsp = 1/3 Cup = 5 1/3 tbsp

¼ Cup = 4 tbsp

1/8 Cup = 2 tbsp

Quick Conversions Of Ingredients

5 Whole Eggs – 1 Cup 250 grams All Purpose Flour – 1 Cup

12 Egg Yolks – 1 Cup
8 Egg Whites – 1 Cup
1 Bar of Butter – 1 Cup
1 Pound of Butter – 2 Bars – 2 Cups
1 Tablespoon of Gelatin – 1 Envelop Gelatin
1 Cup Sifted All Purpose Flour - 1 Cup + 2 tbsp
Sifted Cake Flour
1 Cup Sifted Cake Flour – 1 Cup – 2 tbsp All
Purpose Flour
1 Cup Whole Milk – ½ Cup Evaporated Milk + ½
Cup of Water

Mise-en-place - preparation

 Cake – Baking Powder  Fat – Tender, moist and rich

 Bread – Yeast  Yeast – Liquid – Sugar – Salt – To
 Cake Flour – Kind of flour for cake prevent over rise
 Baking – Dry heat, Oven  Bread Flour – High glutein
 Sugar – Golden, Tender
 Flour – Basic ingredient
 Yeast – Leaving agent

Boiled Icing

Ingredients:

 2 Cups Sugar  2 Large Egg Whites

 ¼ Cup Water  ½ tsp Cream of Tartar

Procedure:

1. Put sugar and water in a sauce pan under medium heat and bring to a boil until syrup is
threadlike.

2. Using an Electric Hand Mixer beat egg whites together with the cream of tartar until peak is
formed. Pour hot syrup gradually while continuously whisking until very thick.
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 Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

Butter Icing

Ingredients:

 ½ Bar Butter

 1/3 Cup of Sugar

 1/3 Cup Evaporated Milk

 ½ tsp Vanilla

 1 tbsp coffee granules (Optional for Mocha flavor*)

Procedure:

1. Using an Electric Hand Mixer mix butter together with sugar and vanilla. Add milk little by little
mix on medium speed until smooth and creamy.

Meringue

Ingredients:

 4 Egg Whites

 ¼ tsp Cream of Tartar

 ¼ Cup Granulated Sugar

Procedure:

1. Using an Electric Hand Mixer from low speed and working your way to medium and eventually
high speed whisk the egg whites together with the Cream of tartar until light and fluffy. Then
start adding the sugar gradually while continuing to whisk in high speed until the sugar is fully
dissolved. Continue whisking until you achieve stiff peaks soft and glossy consistency.

Royal Icing

Ingredients:

 2 Egg Whites

 2 Cups Confectioner Sugar

 Pinch of cream of tartar

Procedure:
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 Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

1. Using an Electric Hand Mixer from low speed and working your way to medium and eventually
high speed whisk the egg whites together with the Cream of tartar until light and fluffy. Then
start adding the sugar gradually while continuing to whisk in high speed until the sugar is fully
dissolved. Continue whisking until you achieve stiff peaks soft and glossy consistency.

Dinner Roll

Yeast Mixture:

 1 tbsp Yeast  1 tbsp Honey

 3 tbsp Sugar  1 Large Egg
 ½ Cup Milk  1 Egg yolk

Dough Mixture:

 1 ¼ Cup 1 ¼ Cup All Purpose Flour  ¼ tsp Salt

 2 tbsp Sugar  1/8 Cup Butter (Kneading)

Egg Wash:

 1 Egg Yolk
 1 tbsp Milk

Dusting and Kneading:

 ¾ Cup of flour

Honey Butter (Optional After Baking*):

 1 tbsp Butter and 2 tbsp Honey

Procedure:

1. In a bowl, combine all yeast mixture, mix thoroughly, then set aside.

2. In another bowl, combine all dough mixture, then make well in the center and pour in the
yeast mixture and mix well.

3. Dust table with flour and transfer the dough mixture on the table and knead until elastic in
form.

4. Place dough mixture in a greased bowl and wait for it to rise and double its size for 60
minutes.

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5. After an hour punch down the dough in the bowl to release carbon dioxide. Cut into desired
weight, size, and shape. Let it rest again for another 20 minutes. (Proofing*)

6. Mix the Egg Yolk and Milk for the Egg wash.

7. After 20 minutes brush the dough with the egg wash and bake the dough in a preheated
325⁰F oven for 20 to 30 minutes or until golden brown.

Cream Puf

Pastry:

 ½ tsp Salt
 1 Cup of water
 4 Eggs
 ½ Cup Butter
 1 Cup All Purpose Flour

Procedure:

1. In a thick pan put butter and water add the salt, bring to a boil with occasional stirring. Once
the mixture starts to boil add the flour gradually with constant and continues stirring.

2. Add the eggs one at a time and mix well after each addition. Continue mixing until well
incorporated.

3. Line a baking sheet with parchment paper. Transfer the dough to a piping bag and start piping
the mixture unto it the baking sheet with parchment paper. In a 400⁰F preheated oven bake
puffs for 45 minutes or until they are well swollen and golden brown.

Vanilla Cream Filling:

 2 Egg yolks
 ¼ Cup of cornstarch
 2 Cups Milk
 2 tbsp Butter
 1 tbsp Vanilla
 ½ Cup Sugar

Procedure:

1. In a sauce pan combine milk and sugar. (No heat) Stir until sugar and cornstarch are dissolved,
add slightly beaten egg yolk and continue stirring until well combined.

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2. Cook mixture in low heat while stirring slowly and continuously. Cook until thick
approximately 10 minutes. Remove from the heat and add butter and vanilla and mix well until
well incorporated.

Chifon Cake And Swiss Roll

Dry Ingredients:

 1 ¼ Cup of All Purpose Flour

 1/3 Cup of Sugar

 ½ tbsp Baking Power

 ½ tsp Salt

 Liquid Ingredients:

 ¼ Cup Vegetable Oil

 4 Egg Yolks

 1/3 Cup of Water/Milk

 1 tsp Vanilla

Meringue Mixture:

 4 Egg Whites

 ¼ tsp Cream of tartar

 1/3 Cup of Sugar

Procedure:

1. Combine all dry ingredients together in a bowl. Make a well in the center and add the liquid
ingredients and mix well until smooth and set aside.

2. Whisk egg whites with cream of tartar until soft peaks form. Then start adding sugar gradually
and continue whisking until stiff but not dry.

3. Put and fold into the cake batter mixture fold and mix until thoroughly blended.

4. Pour in your desired pan and bake in a preheated 325⁰F oven for 30 minutes.

Pandesal

Ingredients:
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 Bread And Pastry Production NCII June 10, 2019 – July 03, 2019 Reviewer

 1000 g All Purpose Flour

 15 g Yeast

 80 g Sugar

 16 g Salt

 640 g Water

 30 g Shortening or Oil

 100 g Bread Crumbs

 20 g Skimmed Milk

Procedure:

1. Using an Electric Hand Mixer mix flour, yeast, sugar, milk, and salt for 1 minute at low speed.

2. Add the water and continue mixing at low speed for another minute. Then change the settings
to medium speed and continue mixing for another 5 minutes.

3. Add the shortening ingredient and continue mixing at medium speed until the dough is
developed. Allow the dough to rest for 1 hour.

5. Using a dough cutter cut and shape the dough according to preferred size and shape. Dough
weight per piece is 50 grams for small size pandesal and 250 grams for big size pandesal.

5. Top with bread crumbs and proof for another 20 to 30 minutes. Bake at 150⁰C for 30 minutes.

Banana Muffin

Ingredients:

 2 Cup All Purpose Flour

 2 tsp Baking Powder

 Pinch of salt

 ½ Cup Sugar

 2pcs Eggs

 1 Cup Banana (Green) or Lakatan

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 ¼ Cup Oil

 ½ Cup Butter

Procedure:

1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and
vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined
muffin cups half full.

2. Bake at 150⁰ F for 15 – 20 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes; remove from pan to a wire rack to cool completely.

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