portfolio in bread and pastry

production
[Document subtitle]

ALVIN ACE C. DUMLAO

BSHM 4-2

SUBMITTED TO;
MRS. EVELYN E. BALTONG
 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

COLLEGE OF BUSINESS, ACCOUNTANCY & PUBLIC ADMINISTRATION

COOKIE’S
Prep. Time: 15 minutes Baking time: 12-15 minutes
OATMEAL RAISIN COOKIES
 Makes 30 cookies
 Prep. Time: 15 minutes
 Baking time: 12-15 minutes
 1 /3 cups All-Purpose Flour (APF)
 2/3 cups Rolled oats
 1 tsp Baking powder
 ½ tsp Baking soda
 1 tsp Ground Cinnamon
 ½ tsp Salt
 ½ cup Butter (room temperature)
 ½ cup White sugar
 ½ cup Brown sugar
 1 pc Egg
 1 tsp Vanilla extract
 2/3 cup Raisins or semi-sweet chocolate chips

OATMEAL CHOCOLATE CHIPS WALNUT COOKIES

  Makes 90 cookies
 Prep. Time: 15 minutes
 Baking time: 12-15 minutes
 1 ½ cups Butter (room temperature)
 3 cups Washed sugar
 3 pcs Medium eggs (room temperature)
 1 ½ tsp Baking soda
 1 tbsp Baking powder
 1 tbsp Ground Cinnamon
 1 ½ tsp Salt
 1 tbsp Vanilla extract
 4 cups All Purpose Flour
 2 cups Rolled oats
 1 ½ cups Chocolate Chips
 1 ½ cups Chopped walnuts/cashew/peanut

Procedure:
1. Preheat oven to 350°F / 175°C. Grease two baking trays. Set aside.
2. In a bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, cream the butter with the white and brown sugar until light. Add egg/s
and vanilla extract.
4. Stir in the flour mixture. Fold in chocolate chips and walnuts or raisins.
5. Drop batter by tablespoons on the baking tray, leaving enough space between cookies.
6. Bake until edges are light browned, about 15 minutes. Cool
 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

COLLEGE OF BUSINESS, ACCOUNTANCY & PUBLIC ADMINISTRATION

CHOCOLATE FUGDE CAKE

Ingredients:
 2 ½ c All-purpose flour
 2 c White sugar
 ¾ c Cocoa powder
 1 ½ tsp Baking soda
 1 ½ tsp Baking powder
 1 tsp Salt
 2 pcs Large eggs
 ¾ c Melted Butter
 ¾ c Buttermilk (1 tbsp vinegar + enough fresh milk to fill 1 cup)
 1 tbsp Vanilla
 1 c 1 tbsp coffee powder + hot water to make I cup

Procedure:
1. Preheat oven to 180°C. Grease lightly two 8-inch round baking pans and line the bottom
with a clean sheet of bond paper or line muffin pan with muffin cups.
2. In a bowl, sift flour, cocoa powder, baking soda, baking powder and salt together.
3. In another bowl, cream together butter and sugar until fluffy. Add eggs, one at a time,
beating well after each addition. Add the flour mixture alternately with buttermilk.
4. Add the hot coffee together with vanilla to the creamed mixture. Beat until smooth.
5. Pour on prepared pans and bake at 180°C for about 20-30 minutes for cake/ 10-15 minutes
for cupcakes or until toothpick inserted at the center of the cake/cupcake comes out clean.
Cool in the pans for 10 minutes then remove from the pans and cool completely.
***For cupcakes: half fill the muffin cups with the batter mixture

AMERICAN BUTTER CREAM FILLING

 1 cup powdered sugar
 1/3 c butter
 ½ tsp vanilla

Procedure: cream together all the ingredients in a mixing bowl making sugar not
to over mix as the butter will melt making the mixture too soft to handle.
Refrigerate until needed.

CHOCOLATE FROSTING
 1 ½ cup Semisweet chocolate chips (250 grams)
 ¾ cup heavy cream / All-purpose cream
 2 tbsps butter

Procedure: Place the chocolate chips in a bowl, set aside. Heat the cream with the
butter over medium heat until it starts to boil. Pour over the chocolates in the
bowl. Let stand for 5 minutes before whisking until smooth.

CAKE ASSEMBLY
1. Transfer one cake on a cake board.
2. Spread the butter cream filling over one cake layer leaving one (1) inch space from edge of
the cake to avoid over spilling.
3. Top with the other cake layer.
4. Cover top and sides of the layered cake with the chocolate frosting.
***cover top of cupcakes with chocolate frosting
 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

COLLEGE OF BUSINESS, ACCOUNTANCY & PUBLIC ADMINISTRATION

BUKO PIE
Ingredients
For the Crust
 2 cups all-purpose flour
 2 tbsps granulated sugar
 1 tsp salt
 ¾ cup cold water
 3 tbsps lard/butter

For the Filling

 3 cups young coconut meat
 ¼ cup buko juice
 ½ cup evaporated milk
 ¾ cup granulated sugar
 ½ cup cornstarch

Egg Wash
 1 eggyolk
 1 tbsp water / milk
 Procedure:
Crust:
1. Preheat the oven to 300°F.
1. Combine flour and salt then mix using a wire whisk.
2. Add butter or lard then mix using a pastry blender or two knives using cutting method.
3. Gradually add cold water by tablespoon at a time while mixing the ingredients.
4. When everything is completely mixed, gather the mixture and divide into two (2) equal
parts.
5. In a flat surface sprinkled with flour flatten each of the dough and roll using a rolling pin
until wide enough to fit an 8-inches or 9-inches pie pan.
6. Line the pan with the dough. Bake for 15 minutes then set aside.

Filling:
1. In a mixing bowl combine cornstarch, buko juice and evaporated milk. Stir the mixture
until the cornstarch is completely dissolved, set aside.
2. In a saucepan combine together buko meat and sugar, cook over low heat. When already
hot
add in the cornstarch mixture and cook with continues stirring until it thickens. When already
thick, remove from heat and pour over the pre-baked crust.
3. Top the pie with the other half of the crust and make sure to seal it properly by pressing the
edges with a fork or fluting it. Prick the top using a fork and brush it with egg wash
4. Bake for 15-20 minutes.
 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

COLLEGE OF BUSINESS, ACCOUNTANCY & PUBLIC ADMINISTRATION

CHOCOLATE CHIFFON CAKE

Ingredients
For the Batter
 1 1/4 cup all-purpose flour
 ½ cup granulated sugar
 1 ½ tsp baking soda
 2 tsps baking powder
 1 tbsp instant coffee
 6 1/3 tbsps cocoa powder
 ½ tsp salt
 ¾ cup water
 8 pcs egg yolks
 1 tsp vanilla

For the Meringue

 8 pcs egg whites
 ½ tsp cream of tartar
 1 cup granulated sugar

Procedure:
1. Grease the bottom of an 8-inch round pan and dust it lightly with flour or you may simply
line the bottom of the pan with a clean sheet of bond paper or parchment paper. Do not oil,
dust or line the sides of the pan. Set it aside.

2. Preheat the oven at 375°F or 190°C.

3. Add the liquid ingredients at the center and mix until smooth. Set aside.
4. Place the egg whites in a mixing bowl and whip until they form soft peaks. Add the cream
of
tartar and sugar in a stream and continue whipping until they form firm, moist peaks or stiff
peaks.
5. Fold in the batter mixture into the meringue by using cut and fold method of mixing until
the
Two mixtures are well blended. Make sure not to over do it as it will release air from the
meringue
making your cake compact or it will not rise properly.
6. Deposit immediately the mixture in prepared pan. Bake at 375°F for 25 minutes or until
the
toothpick comes out clean when inserted at the center.
7. Bring out from the oven and cool in the pan for 15 minutes before removing it.
8. Sprinkle top of the cake lightly with sugar before inverting it to a clean plate or pan.
9. Remove top pan and peel parchment paper/bond paper off the cake.

Note: Do not open the oven not until the cake rises and have set.
Cool the cake completely before spreading frosting or icing.

SWISS BUTTERCREAM ICING

Ingredients:
 5 egg whites at room temperature
 2 cups unsalted butter at room temperature
 1 ½ cups granulated sugar
 1 pinch salt
 1 tsp vanilla
 Procedure:
1. Add egg whites, sugar and salt in a bowl.
2. Give the mixture a brief whisk.
3. Place the bowl over a pan of simmering water. Make sure the water does not touch the
bowl.
4. Whisk the egg whites occasionally while it warms up. When the mixture has warmed,
whisk it
constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until
it not grainy between your fingers.
5. Remove the bowl from heat and whisk it with hand mixer until you get room temperature
glossy peaks.
6. Add tablespoon sized dollops of room temperature butter making sure to let the butter
incorporate before you add the next piece.
7. Once all the butter is incorporated, add the vanilla. You can transfer it to a piping bag or to
a
Zip lock bag to store in the refrigerator or freezer.
 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

COLLEGE OF BUSINESS, ACCOUNTANCY & PUBLIC ADMINISTRATION

CREAM PUFFS

 1 1/8 cups all-purpose flour

 ½ cups butter
 ¾ cups water
 ½ tsp salt
 4 pcs whole eggs

Ingredients for Custard Filling

 1 can condensed milk

 8 pcs egg yolks
 ¼ tbsp vanilla

Ingredients for Caramel Glaze

 1 cup sugar
 ¼ cup water
 CREAM PUFFS
PROCEDURE for the choux paste:

1. Combine all dry ingredients in a bowl and set aside.

2. In a double boiler melt the butter and add water, simmer. Stir in the flour mixture using a
wooden ladle until well blended.
3. While the mixture is still hot, gently add the eggs one at a time using pastry blender or wire
whip.
4. Spoon over a pastry bag and pipe equally into a 1 oz. capacity muffin pan.
5. Bake at 375°F or 200°C oven until crisp and light to golden brown in color approximately
30 minutes.

For custard filling:

1. Combine all the ingredients and slightly beat until well blended.
2. Pour into a double boiler and cook until thick.
3. Spoon over a pastry bag with a small open at the tip.
4. Squeeze into the choux pastry. Set aside.

For caramel glaze:

1. Combine sugar and water in a casserole, bring to a boil until soft ball stage and caramel in
color.
2. Dip choux pastry and serve.
 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

COLLEGE OF BUSINESS, ACCOUNTANCY & PUBLIC ADMINISTRATION

Basic Sweet Dough

(Dinner Roll, Cinnamon Roll, Ensaymada)
Ingredients:
 7 cups Bread flour (1st class flour)
 1 1/8 cups Washed sugar
 2 ½ tbsp Instant yeast
 2 tbsp Evaporated milk
  1 tbsp Condensed milk
 2 tbsp Cooking oil
 4 tsp Skimmed milk
 2 ½ tsp Iodized salt
 2 pcs Large egg
 2 ½ tbsp Margarine
 2 tbsp Lard
 1 tsp Vanilla
 1 cup Water
Procedure:
 Republic of the Philippines
ISABELA STATE UNIVERSITY
Echague, Isabela

COLLEGE OF BUSINESS, ACCOUNTANCY & PUBLIC ADMINISTRATION

Pandesal

Ingredients:

 1 tbsp yeast
 ¼ cup Warm water
 1 tbsp Refined sugar
 4 cups Bread flour
 1 tsp Salt
 ¼ cup Oil
 2 tbsp margarine
 1 tbsp lard
 1 cup Warm water
 ½ cup Refined sugar
 2 pcs Large eggs
 ½ cup Malunggay powder (optional)
Fine bread crumbs
Oil for kneading

Procedures;
1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully
dissolved
2. In the mixing bowl, combine the dry ingredients starting with the flour then the sugar,
salt, and baking powder. Mix well by stirring
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl
with the dry ingredients then mix again until a dough is formed. Use your clean hands
to effectively mix the ingredients.
4. In a flat surface, knead the dough until the texture becomes fine. For faster and easier
kneading, you may use a Stand Mixer with dough hook.
5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover
the mixing bowl with damp cloth and let the dough rise for at least 1 hour
6. Put the dough back to the flat surface and divide into 4 equal parts using a dough
slicer
7. Roll each part until it forms a cylindrical shape
8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of
the pandesal)
9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper
(makes sure to provide gaps between dough as this will rise later on)
10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to
rise
11. Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
12. Put the tray with dough in the oven and bake for 15 minutes
13. Turn off the oven and remove the freshly baked pandesal.
14. Serve hot. Share and enjoy!