DOCUMENTAT

ION
IN
BREAD AND
PASTRY
Sec:
11- HE A1

Leader:
Flores, Angel

Members:
Floresntino, Trixie
Intano, Krystal
Jose, Alyssa
Lachica, Nashine
TART

Ingredients:

BOAT TART SHELLS MEASUREMENT

Bread Flour (SIFTED) 1 cup
Cake Flour (SIFTED) ¼ cup
Salt ¼ tsp
Shortening (SOFTENED) ¼ cup
Margarine (SOFTENED) ¼ cup
Water 2 Tbsp
PROCEDURE
1. In a bowl, combine the sifted bread flour, sifted
cake flour and salt. Add the shortening and margarine
then rub with fingertips until the mixture turns into
fine crumbs.
2. Add the water gradually and gently mix until it
forms into dough.
3. Knead the dough until well incorporated, then
wrap with cling wrap and place in a chiller for at least
60 minutes.
4. In a floured surface, roll the dough into a rectangle
with approximately 2 mm thickness then cut
accordingly to the size of the tart molder.
5. Let the dough rest at room temperature.
6. Lightly brush the boat tart molders with
shortening and dust with flour. Fit the dough to line
molders.
7. Using a fork, randomly poke small holes into the
entire dough.
8. Arrange the boat tart molders in a baking pan.
9. Bake for 8 to 12 minutes or until light brown in
color.
10. Once baked, allow the shells to cool before
removing from pan. Set aside.
 CARAMEL TART
Ingredients

CARAMEL TART MEASUREMENT

BUTTER (SALTED) 1 Tbsp
ALL PURPOSE FLOUR 2Tbsp
CONDENSED MILK 2 Tbsp
SALT pinch
EVAPORATED MILK 1 Tbsp
EGG YOLK 1 large egg
GLUCOSE 1/3 cup
CASHEW NUTS
PROCEDURE:
1. Place the double boiler over medium
fire.
2. In the upper container of the double
boiler combine salted butter, sifted all-
purpose flour, condensed milk, salt,
evaporated milk, egg yolk, and glucose
then stir until incorporated. Switch to low
fire.
3. To make the caramel syrup, place a
heavy bottom saucepan or copper bowl
over medium fire. Melt sugar until light
brown.
4. With continues stirring, gently add the
caramel syrup to the filling until
incorporated.
5. Add cashew nuts then cook until the
desired consistency is achieved. Allow
mixture to cool prior to use.
BAKING THE TART
Pre-hent oven to 300•F
1. Arrange boat tart shells in a baking sheet.
2. Equally distribute the caramel filling into
the tart shells. Set aside
3.In mixing bowl with wire whisk
attachment,place egg whites and cream of
tartar. Mix until soft peaks from then
gradually add the sugar.
4.Once all the sugar is added, switch to high
speed and continue beating until medium
peaks form. Set aside.
5.Using a pastry bag with tip #30 or any
desired tips, decoratively pipe the meringue is
light brown in color
6.Bake for 20-25 minutes or until the
meringue is light brown in color
7. Once baked,pull out from oven the transfer
on a wire rack and allow tarts to cool
completely.
 CARAMEL SYRUP

MEASUREMENT
SUGAR 2/3 cup
1. Preparing the Ingredients
2. Cooking the Caramel Syrup
3. Molding the Soat Tart Shells
4. Distributed caramel syrup on the top
of Boat Tart Shells
EGG PIE

Ingredients:

DOUGH MEASUREMENT
All-purpose Flour ,unsifted 1 ½ cups
Baking Powder 1 tsp
Margarine softened ¼ cup
Shortening 2 Tbsp
Water ¼ cup
FILLING
Evaporated 1 cup
Sugar 1 cup
Eggs 4 Large
Vanilla Extract ½ tsp
Cornstarch 1 tsp
PROCEDURE

1. Combine all-purpose flour and baking powder in a

bowl. Sift 3 times then set aside
2. Combine the margarine and shortening in the mixing
bowl of the mixer with paddle attachment. Mix at
medium speed for 1 minute to blend. Scrape the bottom
and sides of bowl.
3. Switch mixer to low speed then add the sifted dry
ingredients and mix for 1 minute. Scrape the sides and
bottom of bowl.
4. With the mixer running on low speed, gradually add
the water and continue mixing until it forms a smooth
dough.
5. Gather pastry into a bowl and cover with plastic cling
wrap. Store in chiller for at least 15 minutes.
6. Dust tabletop with flour and manually sheet the
rested dough with a rolling pin to form a 9” round sheet.
7. Fold the dough into quarters then place in an
aluminum pie plate with the pointed portion at the
center. Unfold and gently ease into a plate, being
careful not to stretch dough. Set aside
8. Preheat oven to 325 F.
9. Combine evaporated milk, refined sugar, whole eggs,
vanilla extract and cornstarch in a mixing bowl with
wire whip attachment.
10. Mix 18-20 minutes at medium speed to blend all the
ingredients.
11. Strain the filling onto the prepared dough, scoop out
froth and place on top of the filling
12. Bake the pie in the center of the oven for 45-50
minutes, or until the top is firm to the touch.
13. When baked, pull out from oven and allow the pie
to cool for 15-20 minutes. Chill before serving.
1. Preparing the Ingredients
 2. Combine all-purpose flour and baking
powder in a bowl.
3. Combine the margarine and shortening. Mix
at medium speed for 1 minute to blend
4. Into a bowl and cover with plastic cling
wrap.
5. Combine evaporated milk, refined
sugar, whole eggs, vanilla extract and
cornstarch in a mixing bowl with wire
whip attachment.
6. Put the topping in the dough
7.. Bake the pie and wait 45-50 minutes
8. Finish Product
REFLECTION
Flores, Angel
11- HE A1

I am happy because I have learned so

much and I also enjoy when it comes to
buying our ingredients. I have learned many
valuable skills, improve my ability to work
with other people. So much fun because I
learned a lot, learned how to knitting and
make neat. I have a lot of experience in
baking, we know that baking is not easy but I
had fun and I enjoyed it. And the most
important are safety. I have so many things I
know now, that I did not know then. There’s
being able to bake, and then there’s knowing
how to bake. This lesson is a really fun lesson
and I hope I can learn more in the future!
Florentino, Trixie
11- HE A1

What I learned in baking is you need to

focus on what your doing and be
creatively. I also learned the basic
techniques in baking and patient while
baking.
Intano, Krystal
11- HE A1

The most valuable thing I learnt in the

course was the science behind baking.
Knowing how ingredients work
together has made it so much easier
to follow recipes and to develop my
own. What used to be trial and error is
now more deliberate making and
experimenting in the kitchen, having
lots of fun.
Jose, Alyssa
11- HE A1

The most important thing that ive

learn is you need to be responsible
and patient in everything you will
bake for the good and yummy taste of
the thing you will bake
Lachica, Nashine
11- HE A1

The most important thing that ive

learned in baking is to become more
patient and to settle from a certain
thing you want to do. aside from that
focus and knowledge is the best key
ive learned in baking.