Bread Making Project

Senior High School Department
TVLTRACK: HOME ECONOMICS

Bread and Pastry Production (NC II)
School year: 2019-2020
Grade 11-Jude
BREAD MAKING EXPECTING PROJECTS
YEAST- RAISED DOUGHNUT
INGREDIENTS: PROCEDURE:
1000g All –Purpose flour 1. Dump all ingredients into mixing bowl and mix then knead
530g water until smooth and elastic
75g Butter
24g yeast 2. Cut the dough and weigh 40g
18g salt
180g sugar 3. Place on lightly grease and dusted baking sheets and
50g powdered milk proof for 30 to 45 minutes. Fry at 37f degrees
59g whole egg Fahrenheit until golden brown. Let cool and apply
4g Nutmeg or vanilla icing and glazes.
5g Bread Improver
CHOCOLATE FUDGE BROWNIES
3 pcs. eggs 1. In a mixing bowl, beat the eggs until light in color. Add the
¾ cup All-purpose flour flour and sugar and until it blended.
1 ½ cup white sugar
¾ cup butter 2. Over low heat, melt the butter and stir in the cocoa
¾ cup Cocoa powder powder, pancake syrup and corn oil. Cool for a few minutes.
¾ cup pancake syrup Add this to the flour plus egg mixture until well-blended.
3 Tbsp Corn oil
½ cup Chop nuts 3. Pour into greased pan. Top with chopped nuts and
½ cup Chocolate chips chocolate chips. Bake for 25-30 minutes or just until a
toothpick inserted comes out clean. DO NOT OVER BAKE.
CARAMEL BAR (BUTTERSCOTCH)

½ cup Butter 1. Line a rectangular baking pan with grease proof. Set
½ cup Glucose aside.
2 cups All purpose flour 2. Combine flour, baking soda and baking powder. Sift and
1 ½ cup Brown Sugar set aside.
1 Tsp Baking powder 3. Cream butter and brown sugar, add egg one at a time.
½ Tsp baking soda 4. Add glucose and vanilla mix thoroughly.
1 Tsp Vanilla 5. Mix remaining dry ingredients then add in butter mixture.
2 pcs Eggs 6. Top with nuts
¾ cups Nuts 7. pour mixture into prepared pan
8. Bake for 20-30 minutes or until toothpick inserted is dry,
325 degrees Fahrenheit.
9. Cool on wire rack.
Prepared by:
Dir.Jun-Jun Benitez Fernandez
BPP Teacher
Grade 11-Jude
PIZZA PIE
Dough mixture 1. Sift flour and yeast. Set aside
225g All Purpose Flour 2. In a bowl mix together water, oil, sugar, salt.
5g Yeast, instant
150g Water 3. Mix flour mixture and water mixture.
39g Oil
2g Sugar, white 4. Mix and knead until smooth. Cover with clean
1.5g Salt, iodized katsa.
Extra for rolling- all purpose Flour Shortening 5. Ferment for 30-45 minutes or double in bulk.
For pan 6. Roll-out dough directly on ungreased cookie

sheet. Brush with oil andput toppings or after rolling
Toppings out, punch with dough fork. Rest in refrigerator for
20 and bake for 20 minutes. Put Toppings.
115g Pizza Sauce
½ pack Ham 7. Bake
½ can Pineapple tidbits
2 pcs Bell Pepper, Green & Red
½ bar Mozzarella Cheese
½ bar Quick melt cheese
SOFT ROLL
1. Sift together yeast and bread flour, set aside.
¾ t Yeast, instant
1 cup Bread flour
2. Dissolve sugar and salt to fresh milk in another.
¼ cup Fresh milk Set aside
1T +1/4 t Sugar, refined
¼ t salt, iodized
1 pc egg yolk 3. Add egg yolk in fresh milk mixture. Mix them
together (1. & 3.)
1T Butter 4. Add the butter last. Knead until smooth and
elastic. (make sure the mixture is sticky first)
GROUPINGS:
GROUP 1 GROUP 2 GROUP 3 GROUP 4
1. Calizo, David 1. Daulong, Kim Heirich 1. Garcia, Maynard 1. Lachica, John Lyod
2. Lopez, Mark 2. latina, Carl Jollo 2. Morella, Carl Angelo 2. Ramirez, Mark
Railey 3. Regulation, Jimwell 3. Razonable Jr. Roberto Nathaniel
3. Salonzo, Jhayler 4. Ariola, April Mae 4. Baliton, Grace 3. Anago, Charlene
4. Arasola, 5. Javier, Kate 5. Marbella, Ruth Gail
Princess 6. Munda, Anthonnette 6. Nalda, Jasmine Mae 4. Bolante, Trisha
5. Ido, Julianna 7. Penaso, Anthonette 7. Sarabia, Rachelle 5. Medina, Sophia
Anne 8. 8. Valdez, Aira Angelica
6. Molato, Angela 6. Olimpo, AllineJoi
7. Pawiri, Mchlyn 7. San Liz, Angela
8. 8.
THINGS TO REMEMBER
1. Pray reverently together with your members. Put God first in everything you do.
2. Wash hands using soap.
3.Bring all the PPE (Personal Protective Equipment) like face mask, Chef coat, scull cap, gloves
(cloth & plastic gloves) etc.
4. Devoid your accessories like earrings, watches, bracelets, etc.
5. Observe 7S.
6.ObserveMise en place.
7. Observe proper behavior at all times (No shouting, just chill and relax)
8. Prepare 3 pcs. of¼ sheet of paper for 3 evaluators with given criteria by your BPP teacher.
9. Plating Application.
10. Attendance is a must.
SUPPORT, PARTICIPATE, & COOPERATE.

SHALOM TO EVERYONE.
Philippians 4: 13 ‘’You can do all things through Christ who strengthens me”
Philippians 2: 14 “Do everything without complaining or arguing”
Prepared by:
BPP Teacher
Grade 11-Jude
PANDESAL
1 000g Bread Flour 1. Mix all ingredients except the butter, knead,
540g of Water add the butter. Mix until gluten is developed.
10g Instant Yeast
10g Salt, iodized 2. Allow the dough to rest until double in size,
160g White Sugar 30-45 minutes.
40g Milk powder
5 g of Bread Improver 3. Form a baston, roll-dough in bread crumbs
60g Butter and rest for 25 minutes.
40g Egg
4. Divide the dough into desired size.
250g Bread crumbs (for dredging) 5. Proof 30-45 minutes and bake at 360
degrees Fahrenheit
MALUNGGAY PANDESAL (Moringa leaves)

¾ cup Malunggay chopped. 1. Add 1 tbsp of sugar into the milk/water the
4 ½ cups Bread flour sprinkle in the yeast whisk. Set aside.
½ cup sugar, refined (Add more ¼ if you want
your pandesal sweet) 2. Sift flour. Combine flour, sugar and the salt.
¼ cup Vegetable oil
½ tbsp Salt, iodized 3. In a mixing bowl pour the milk/water yeast
1 tbsp Yeast, instant mixture, add the malunggay and stir. Add the
2 eggs rest of the ingredients. Knead, until gluten is
1cup of water or milk developed, rise 45 minutes.
2 tbsp melted butter unsalted
4. After 45 minutes, punch the dough and knead
NOTE: Divide the dough into two parts. Set again for 3 minutes and start dividing the dough
aside. weigh 50 g.
Pour- 1/8 tsp of Food color (green) 5. Shape the dough into a ball and coat it with
bread crumbs and place it 2 inch apart in a
For Dredging: baking sheet. Let rise again 45 minutes.
3-4 cups Bread crumbs for coating (or graham 6. Preheat the oven, 350 degrees Fahrenheit
crushed) and bake it for 15-18 minutes until the tops is
slightly brown.
GROUPINGS:
GROUP 1 GROUP 2 GROUP 3 GROUP 4
1. Calizo, David 1. Daulong, Kim Heirich 1. Garcia, Maynard 1. Lachica, John Lyod
2. Lopez, Mark 2. latina, Carl Jollo 2. Morella, Carl Angelo 2. Ramirez, Mark
Railey 3. Regulation, Jimwell 3. Razonable Jr. Roberto Nathaniel
3. Salonzo, Jhayler 4. Ariola, April Mae 4. Baliton, Grace 3. Anago, Charlene
4. Arasola, 5. Javier, Kate 5. Marbella, Ruth Gail
Princess 6. Munda, Anthonnette 6. Nalda, Jasmine Mae 4. Bolante, Trisha
5. Ido, Julianna 7. Penaso, Anthonette 7. Sarabia, Rachelle 5. Medina, Sophia
Anne 8. 8. Valdez, Aira Angelica
6. Molato, Angela 6. Olimpo, AllineJoi
7. Pawiri, Mchlyn 7. San Liz, Angela
8. 8.
THINGS TO REMEMBER
5. Observe 7S.
8. Prepare 3 pcs. of ¼ sheet of paper for 3 evaluators with given criteria by your BPP teacher.
NOTE: No complete PPE, no laboratory policy!

SHALOM TO EVERYONE.
Prepared by:
BPP Teacher

Grade 11-Jude
SPANISH BREAD, CINNAMON ROLL & PANDE COCO

1 000g Bread Flour (x2) 1. Mix all ingredients except the butter, knead,
540g of Water (x2) add the butter. Mix until gluten is developed.
10g Instant Yeast (x2)
10g Salt, iodized (x2) 2. Allow the dough to rest until double in size.
160g White Sugar (x2)
40g Milk powder (x2) 3. Divide the dough into three parts.
5 g of Bread Improver (x2)
60g Butter (x2) 4. Proof 30-45 minutes and bake at 360
40g Egg (x2) degrees Fahrenheit
Paper bag (It depends upon the number of 5. Scale the dough into units as follows.
your members)
250g Bread crumbs (for dredging)

For Spanish Bread Only.
For egg wash:

2 cup of milk A. SPANISH BREAD
2 eggs
 Cut the dough into pieces or weight in
40g and sheet the dough piece and
spread the fillings
SPANISH BREAD FILLINGS:
 Fill the dough then seal. Roll the dough
in bread crumbs.
2 cups of butter, unsalted
 Proof 30-45 minutes and bake at 360
2 cups bread crumbs
degrees Fahrenheit
2 cups brown sugar
B. CINNAMON ROLL
CINNAMON ROLL FILLINGS:
 Sheet out the dough into rectangle and
1 bar butter brush with margarine.
 Top with cinnamon , brown sugar and
225g Brown sugar
6 Tsp. Cinnamon powder raisin mixture
 Roll the dough as in forming baston and
300g Raisin
seal the seam.
 Divide the dough or each piece is
*1 cup of Margarine for brushing.
approximately 50 g.
CINNAMON ROLL GLAZE:  Proof 30-45 minutes and bake at 360
degrees Fahrenheit
3 cups of Brown sugar  Remove from the pan immediately.
3 Tbsp Cinnamon powder Individual can be topped with chopped
300g Peanut (for toppings), already fried, plain only. nuts.
C. PANDE COCO
PANDE COCO FILLING:  Cut the dough into the pieces or weight
40g and sheet the dough piece and
½ bar of butter spread the fillings.
1 cup of fresh milk
1 cup of brown sugar
2 pcs of whole coconut, grated
GROUPINGS:
GROUP 1 GROUP 2 GROUP 3
LEADER: Calizo, David LEADER: Regulacion, Jimwell LEADER: Salonzo, Jhayler
1. Razonable, Jr. Roberto 1. Morella, Carl Angelo 1. Ramirez, Mark Nathaniel

2. Lopez, Mark Railey 2. Latina, Carl Jollo 2. Lachica, John LLyod
3. Garcia, Maynard 3. Daulong. Kim Heirich 3. San Luiz, Angela
4. Valdez, Airah 4. Penaso, Anthonette 4. Sarabia, Rachelle
5.Pawiri, Mchlyn 5. Olimpo, Allinejo 5. Nalda, Jasmine Mae
6. Munda, Anthonette 6. Molato, Angela 6. Medina, Sohia
7. Marbella, Ruth 7. Javier Chriselyn Kate 7. Ido, Julianne Anne
8. Bolante, Trishia Mae 9. Baliton, Grace 8. Ariola, April Mae
9. Arasola, Princess 9. Anago, Charlene
THINGS TO REMEMBER
5. Observe 7S.
SHALOM TO EVERYONE.
Prepared by:
BPP Teacher

Grade 11-Jude
ENSAYMADA
500g Fresh milk 1. In a mixing bowl, combine milk, yeast, sugar,
10g Instant Yeast salt, egg yolk, all-purpose flour and bread
200g white sugar improver.
10g salt
150g egg yolk 2. Knead till very soft dough form about 7-8
150g Cheese , grated minutes. Mix in cheese.
115g Softened butter
1,000g All-purpose flour 3. Let rise till dough about an hour.
7g bread improver
4. Punch down dough.
For brushing: Butter cream
1 cup Butter, room temperature 5. Divide into 70g or 35 pieces.
(225g)
6. Let each piece rest about 15 minutes.
1 cup Powdered sugar or icing sugar
(225g) 7. Roll each piece
Few drops of vanilla
Shredded cheese (for toppings) 8. Brush with butter and then roll the dough
along the sides.
For Brushing: Ube Butter cream 9. Let rise from 15 minutes again. O
1 cup Butter, room temperature
(225g) 10. Stretch each piece of dough and shape into
snail.
1 cup Powdered sugar or icing sugar
(225g) 11. Transfer into greased Ensaymada molder.
Few drops of vanilla
Shredded cheese (for toppings) 12. Let rise till double size about an hour.
Few drops of ube flavorings
2 cups of ube halaya 13. Bake until 325 degrees Fahrenheit for 8-12
Milk minutes or until golden brown.
14. Cool.
15. When cool brush with butter.
16. Sprinkle top with shredded cheese.
17. Wrap individually.
GROUPINGS:
GROUP 1 GROUP 2 GROUP 3
LEADER: Razonable, Jr. LEADER: Baliton, Grace LEADER: Ido, Julianne Anne
Roberto
1. Calizo, David 1. Garcia, Maynard
1. Morella, Carl Angelo 2. Latina, Carl Jollo 2. Daulong. Kim Heirich
2. Javier Chriselyn Kate 3. Lachica, John LLyod 3. Pawiri, Mchlyn
3. Regulacion, Jimwell 4. Lopez, Mark Railey 4. Marbella, Ruth
4. Valdez, Airah 5. Olimpo, Allinejo 5. Medina, Sohia
5. San Luiz, Angela 6. Salonzo, Jhayler 6. Arasola, Princess
6. Munda, Anthonette 7. Penaso, Anthonette 7. Molato, Angela
7. Sarabia, Rachelle 8. Ramirez, Mark Nathaniel 8. Ariola, April Mae
8. Bolante, Trishia Mae 9. Anago, Charlene
9. Nalda, Jasmine Mae
THINGS TO REMEMBER
3. Bring all the PPE (Personal Protective Equipment) like face mask, Chef coat, scull cap, gloves
5. Observe 7S.
6. Observe Mise en place.
SHALOM TO EVERYONE.
Prepared by:
BPP Teacher

Bread Making Project

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Bread Making Project

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Senior High School Department

TVLTRACK: HOME ECONOMICS

YEAST- RAISED DOUGHNUT

CHOCOLATE FUDGE BROWNIES

CARAMEL BAR (BUTTERSCOTCH)

Dough mixture 1. Sift flour and yeast. Set aside

For pan 6. Roll-out dough directly on ungreased cookie

SUPPORT, PARTICIPATE, & COOPERATE.

MALUNGGAY PANDESAL (Moringa leaves)

NOTE: No complete PPE, no laboratory policy!

Senior High School Department

SPANISH BREAD, CINNAMON ROLL & PANDE COCO

250g Bread crumbs (for dredging)

For egg wash:

LEADER: Calizo, David LEADER: Regulacion, Jimwell LEADER: Salonzo, Jhayler

1. Razonable, Jr. Roberto 1. Morella, Carl Angelo 1. Ramirez, Mark Nathaniel

Senior High School Department

15. When cool brush with butter.

16. Sprinkle top with shredded cheese.

17. Wrap individually.

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