Introduction To Baking Lesson1

GOOD
AFTERNOON
BREAD AND PASTRY
What are the possible
problems that will
arise during baking?
GUIDED
QUESTION
INTRODUCTION OF
PASTRY PRODUCT
Originally made by the

Egyptians, one of the earliest
forms of pastry was made
by combining flour and water
into a paste which was then
wrapped around meat to be
baked.
INTRODUCTION OF PASTRY PRODUCT
 Pastry is baked food made with
a dough of flour, water and shortening (solid fats,
including butter or lard) that may be savoury or
sweetened.
 Sweetened pastries are often described as bakers'
confectionery.
 Small tarts and other sweet baked products are
called pastries as a synecdoche. Common pastry
dishes include pies, tarts, quiches, croissants,
and pasties.
SAMPLE PASTRIES
DEFINITION OF TERMS
Mise en Place – a French term that

means “put in place”
Crust – outer part of the loaf bread or
pastry.
Crimp – is to pinch together the
edge of a piecrust with the finger or
fork.
Flute – Pinch around that finger with
the finger and thumb of your other
hand to create a scalloped effect
PRIOR ACTIVITY
Advantages Disadvantages List down

1 6
five
2 7
3 8
advantages
4 9 and
5 10 disadvantag
es of baking.
PRIOR ACTIVITY
Give atleast seven important ingredients
in baking and explain why are they
important in baking.
1
2
3
4
5
6
7
What do you think is the most
important characteristic
needed if you’re a well-known
baker in our country? (Give
atleast three sentences
explanation)
PRIOR ACTIVITY
BREAD AND PASTRY
INTRODUCTION
TO BAKING
(BREAD AND
PASTRIES
BAKING IN ANCIENT TIMES
COMMERCIAL BAKING
WHAT IS BAKING?
❖ It is a method of preparing food that uses dry
heat, normally in an oven, but can also be
done in hot ashes, or on hot stones.
❖ is the process of cooking food by indirect
heat or dry heat in a confined space usually
in an oven using gas, electricity, charcoal,
wood at a temperature from 250˚F to 400˚F. It
is considered the best method of cooking to
retain the nutrition value of food
❖ The most common baked item is bread but many
other types of foods are baked.
❖ Heat is gradually transferred "from the surface of
cakes, cookies, and breads to their center. As heat
travels through, it transforms batters and doughs
into baked goods and more with a firm dry crust
and a softer centre".
❖ can be combined with grilling to produce a
hybrid barbecue variant by using both methods
simultaneously, or one after the other. Baking is
related to barbecuing because the concept of
the masonry oven is similar to that of a smoke pit.
Baker – is
called to a
person who
prepares
baked goods
as a
profession
 STONE AGE: The first evidence of baking occurred
when humans took wild grass grains, soaked them in
water, and mixed everything together, mashing it
into a kind of broth-like paste.
 The paste was cooked by pouring it onto a flat, hot
rock, resulting in a bread-like substance. Later,
when humans mastered fire, the paste was roasted
on hot embers, which made bread-making easier,
as it could now be made any time fire was created.
 Theworld's oldest oven was discovered in Croatia in
2014 dating back 6500 years ago.
❖The Ancient Egyptians baked bread using
yeast, which they had previously been
using to brew beer. Royal Egyptian
household discovered accidentally that
the dough when set aside flowed and
expanded. Since then bread was baked
in this manner in 17th century
❖The Romans baked
bread in an oven with
its own chimney, and
had mills to grind grain
into flour.
❖ A bakers' guild was
established in 168 B.C.
in Rome.
 Beginning in the 19th century, alternative leavening agents
became more common, such as baking soda.
 Bakers often baked goods at home and then sold them in
the streets. This scene was so common that Rembrandt,
among others, painted a pastry chef selling pancakes in the
streets of Germany, with children clamoring for a sample.
 In London, pastry chefs sold their goods from handcarts. This
developed into a delivery system of baked goods to
households and greatly increased demand as a result. In
Paris, the first open-air café of baked goods was developed,
and baking became an established art throughout the entire
world
THE HISTORY OF BAKING IN THE PHILIPPINES
❖The use of enclosed ovens, to produce
bread and pastry, was probably
introduced by European explorers and
colonizers.
❖Pies, and cakes, were prevalent in
Europe during the 17th century, and as
the continent spread its reach across
the seas, they brought the art of baking
along with it
❖As early as 618 AD,
China was already
making “moon cakes”
and the early settlers
and traders who landed
on Philippine shores, also
inevitably shared this
unique process of using
dry heat to make bread MOON CAKES
and other desserts.
 Wheat was brought into the
WHEAT GRASS
country by the Spanish
missionaries in the 17th
century to make Eucharistic
bread.
They introduced baking to the
country. Wheat was often
used in food, by missionaries,
who introduced the diet, as
well as the preparation and
process to the locals.
❖ Our Malay ancestors
introduced sticky rice cakes
and layer cakes. One can
argue that the Malay’s
knowledge of baking was still
derived from their Dutch
colonizers, but the ingenuity in
the use of local ingredients such
as rice, corn and coconut, as
well as making do with clay
pots and wooden steamers,
created something totally
original.
❖ The importance of baked goods in Philippine tradition is undeniable. With so many foreign
influences that made their mark in how baking developed in the Philippines, there is no
definitive answer really, to how it all began. What we do know, is the importance of this
wonderfully delicious art, and how it has since been vital in every Filipino’s life.
GARDENIA BAKERIES PHILIPPINES
FIRST COMPANY OF BREAD IN THE PHILIPPINES
❖ Gardenia Bakeries Philippines Inc. is a privately owned bread company

based in the Philippines. It was founded by Simplicio Umali on 1978
in Singapore as in-store bakery. Gardenia produces different types of cake
and bread. One of its products is Pandesal a common bread roll in the
Philippines
❖ During its beginning in 1978, Rose the market leader of Gardenia Bakeries
in Singapore expanded its operations in other Asian countries. On 1997,
Gardenia entered in the Philippine market and established its first plant
in Laguna, Philippines. On 2001 Gardenia launched its own version of bread
roll pandesal.
❖ On 2003, the company received its Hazard analysis and critical
control points and International Standardization for
Organization ISO 9001: 2000 certifications from 2003 to 2009 and
it has now upgraded to ISO 9001:2008.
❖ On 2011, Gardenia Bakeries established its new plant in Cebu
City, at the same year the company received its three program
achievements awards from the Philippine Department of Trade
and Industry
PANADERIA FAVORITES
(FILIPINO BREADS AND
PASTRIES)
 One of the most important Filipino breads is the
ubiquitous pandesal, which was introduced to the
Philippines in the 16th century.
 It was the Spaniards’ counterpart to the French
baguette.
 Pandesal means “bread of salt” in Spanish, for the
pinch of salt that is added to the dough. Originally,
this bread had a hard crust because it was made with
wheat flour.
 Due to the lack of wheat production, Filipino bakers
eventually had to use a different type of flour which
resulted to the softer pandesal that we find in our
favorite panaderias across the country today.
PANDESAL
❖Ensaymada – This coiled
buttery bread with sugar
and cheese sprinkles is the
Filipinos take on brioche.
Like pandesal this bread
originated
from ensaimada, a yeast
bun made in Majorca,
Spain with pork lard.
Pan de Coco – A
very soft round
bread filled with
sweet coconut
filling made with
sugar, butter and
grated coconut.
Spanish Bread – Similar
texture to pandesal
but rolled like a
croissant filled with
breadcrumbs, butter,
and sugar. Though the
same sounds it came
from Spain this bread
does not have any
Hispanic roots.
Kababayan – A type of
sweet bread that is
prepared like a muffin,
this perhaps is its simplest
bread sold in panaderias
as its only made with just
eggs, sugar, milk and
flour.
 Monay – This bread is popular
with its split in the middle, more
dense than usual Filipino breads
and usually appearing pale in
colour with a shiny gloss. This
breads dough is the base for
many other similar breads that
we will list below like pinagong
and putok
 Putok – Made from monay
dough but instead of a split this
one is a cross or a crown.
Putok is harder than monay
and would probably bruise you
when thrown towards you.
Putok means explode and
that’s how it looks like because
of that cross cut on top. This is
harder since proofing time is
lesser than monay.
Pinagong – Another one
that is made from monay
dough but the shape again
is different, resembling a
turtle hence the name,
“Pagong” means turtle. This
one is sweeter and milkier in
taste compared to putok
and monay.
Cheese Bread – Looks like an
intensified colour pandesal
this bread is denser, sweeter,
milkier, moist and most
importantly studded with
sweet cheese granules
instead of breadcrumbs
hence the name.
Kalihim – a type of soft
bread filled with bright red
or bright purple filling mead
with thin bread pudding
made from stale bread,
milk, eggs, sugar, vanilla
and lots of food colour.
Also known as “pan de
regla” or “menstruation
bread”
Mamon – The softest
bread of all, this mini
sponge cake is
topped with melted
butter and lots of
grated cheese, very
light, nicely sweet
and very pillowy.
Tasty –
The
Filipino
style sliced
bread
Pianono – another type
of sponge cake rolled
into a cylinder similar to
jelly roll cake, what sets
it apart from other roll
cakes is that pianono
are smaller in size and
typically eaten in one or
two bites.
 Inipit– a type of cake made out
of two slices of sponge cake filled
with a potato custard in the
middle. The name inipit means
“pressed” in English defining the
way the middle layer is
sandwiched between two slices
of sponge cake.
 Egg Pie – a very popular bakery
item in the Philippines made out
of egg custard baked on top of
pastry dough, nearly similar to the
Portuguese egg tarts, so what’s
the difference? First is that the
size is bigger usually served in
slices and another one is the
brown topping. That topping is
also made out of eggs but only
egg whites,
Buko Pie – another type of pie
made out of semi flaky pastry
filled with custard made out of
young coconut meat and
condensed milk. Although it’s a
popular pasalubong from
Laguna province nowadays
this is easily available on some
panaderias.
 Ingredients
For Dough
 Unsalted Butter – 90 g
 Icing Sugar – 40 g
 Egg – 12g / 1pc
 Evaporated Milk/ Milk – 8 g
 Cake Flour – 110 g
 Corn Starch – 60 g
RECIPE OF HONG KONG EGG

TART
Ingredients
For Egg Mixture
Egg – 160 g/ 3pcs
Sugar – 80 g
Evaporated Milk/Milk – 50g
Water – 200g
RECIPE OF HONG KONG EGG
TART
Add room
temperature butter
and icing sugar
until light white.
PROCEDURE FOR HONG KONG
EGG TART
Add egg, milk, sifted
cake flour and corn
starch, press into
dough, refrigerate for
30 mins.
EGG TART
Prepare egg mixture
add egg, sugar, milk,
water sieve and
refrigerate for 30
mins.
EGG TART
Take out the
dough about 30
grams per tart,
pour into egg
mixture.
EGG TART
Bake for 13 to 15
mins with the
degree heat of
230’C / 446’F
EGG TART

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GOOD

Originally made by the

Mise en Place – a French term that

Advantages Disadvantages List down

FIRST COMPANY OF BREAD IN THE PHILIPPINES

❖ Gardenia Bakeries Philippines Inc. is a privately owned bread company

RECIPE OF HONG KONG EGG

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