PORFOLIO

IN
BPP

BY: Dacalano, Mariel D.

GRD 12- TVL 3
 LOAF BREAD

INGREDIDENTS:
11/2 CUPS ALL PURPOSE FLOUR
1/8 SHORTENING
1/8 CUP SUGAR
11/2 YEAST
½ TP SALT
½ CUP WARM WATER
1 PCS EGG
Fillings (optional)
Raisins/ cheese

PROCEDURE
1. Mix sugar into the water then add yeast. Set aside.
2. Mix remaining ingredients on a mixing bowl. Add yeast mixture.
3. Knead for 20-25 minutes or until gluten has deveoped.
4. Place dough on a greased bowl, cover with cling wrap and let it
ferment for approximately 20-30 minutes, or until it doubles in
size.
5. Punch the dough until excess air is removed.
6. Flatten the dough with rolling pin.
7. Add fillings then carefully roll the dough, tucking it as you roll to
aviod tunnels.
8. Place it on an appropiate pan size.
9. Proof for about 20-30 minutes or until doubled in size.
10.Put eggwash then bake.
 BASIC SWEET DOUGH

FIRST STEP- SPONGE DOUGH METHOD

1 T DRY YEAST
¾ C LUKEWARM WATER
¼ T SUGAR (BROWN)
½ C WAP MILK- WARM
½ C SIFTED APF
PROCEDURE
1. DISSOLVE YEAST IN WATER AND LET STAND
FOR 6-10 MINS
2. ADD SUGAR AND MILK
3. ADD FLOUR AND BEAT/STIR WELL UNTIL
SMOOTH
4. COVER AND LET RISE UNTIL DOUBLED IN
VOLUME
5. PUNCH DOWN
SECOND STEP
¼ C BROWN SUGAR
1 PC SLIGHTLY BEATEN EGG
1 T SALT
2 ½ C APF
½ C BUTTER
6. KNEAD UNTIL SMOOTH AND ELASTIC
7. COVER AND LET RISE UNTIL DOUBLE IN
VOLUME
 8. LET IT RISE AGAIN UNTIL DOUBLE VOLUME
AT LEAST 30 MINS TO 1 HR
9. PROPER PRODUCT UNTIL DOWN

SPANISH BRED RECIPE

INGREDIENTS
3 C. APF
1-1½ C BROWN SUGAR
½ C SALT
1 TSP ACTIVE YEAST
3 PCS EGG YOLKS
¾ C MILK
½ WARM WATER
½ MELTED BUTTER
FILLING
½ C SOFTENED BUTTER
2/3 C BREAD CRUMBS
1 C BROWN SUGAR
1TSP VANILLA
PROCEDURE
(COMBINE ALL THE FILLING INGREDIENTS TOGETHER. SET ASIDE.)
1. Dissolve yeast in warm water ( 110-115 °F). Stir to disslove and let stand for 8-10mins.
Set aside.
2. In a large bowl, combine the milk,sugar,butter,egg yolks and salt. Blend wll thenadd the
yeast mixture.
3. Add flour to make a moderate stiff dough
4. Knead the dough on a lightly floured surface for about 10-15mins or until dough is
smooth & elastic.
5. Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm
place for at least an hour.
6. After rising, transfer the dough on o a lightly floured surfaced
7. Use a dough slicer to divide the dough into 4 equal parts.
8. Roll each part until it forms into a log. Cut each log into equal pieces.
9. In a separe bowl, combine all the ingredients for the filling.
10. Flatten the dough with a rolling pin until it stretches into a triangular shape.
11. Spread some fillings the roll up
12. Cover the dough with bread crumbs and place on lighly greased baking sheets or tray
with the end at the buttom
13. Cover the tray with a damp cloth and let it rise for 20-30mns
14. Preheat oven to 325 degrees F
15. Bake for 20-25mns. Serve hot.
 PIZZA

INGREDIENTS
2 AND ¼ TSP YEAST
1 TSP WHITE SUGAR
1 AND ¼ C WARM WATER (110-115°F)
1 TSP SALT
3 AND ½ C APF/ BREAD
¼ CANOLA/CORN OIL/ VEG OIL

TOPPINGS: YOUR OWN CHOICE

2 POUNCH PINEAPPLE TIDBITS
3 TSP DRIED OREGANO
1 TSP BASIL
5 PCS HOTDOG
1 C CHEESE
250ML TOMATO SAUCE

PROCEDURE
1. IN A MEDUIM SIZE BOWL DISSOLVE SUGAR THEN ADD THE YEAST IN A
LUKE WARM WATER: LET IT STAND FOR 8 TO 10 MNS
2. ADD THE OIL INTO THE YEAST MIXTURE
3. IN ANOTHER BOWL MIX THE SALT AND FLOUR AND THEN ADD TO THE
YEAST, MIXTURE 1 C AT THE TIME UNTIL YOU FORM A SOFT DOUGH
4. TURN ON TO FLOURED SURFACE; KNEAD UNTIL SOFT/SMOOTH AND
ELASTC, THEN FORM INTO BALL AND PLACE IN A GREASE BOWL,
 COVER AND LET IT RISE IN A WARM PLACE UNTIL DOUBLE IN SIZE,
ABOUT 45-60MNS
5. PUNCH DOWN THE DOUGH AND THEN LET IT REST FOR 10MNS
6. DIVEDE THE DOUGH INTO 2 THEN ROLL OUT AND FIT INTO 12 INCHES
PIZZA PAN
7. COMBINE OREGANO,BASIL,TOMATO/PIZZA SAUCE THEN SPREAD OVER
EACH CRUST, TOP WITH GROUND MEAT,HOTDOG ,PINEAPPLE TDBITS
AND GRATED CHEESE
8. BAKE AT 400°F FOR 25-30MNS OR CRUST IS LIGHTLY IS BROWNED.

CINNAMON ROLL
INGREDIENTS
1 TBSP YEAST
1 TBSP BROWN SUGAR
2/3 C WARM WATER
½ TSP SALT
3 C APF/BREAD
1/3 C EVA MILK ( WARM)
1 PC EGG ( SLIGHTLY BEATEN)

FILLINGS
¼ C BROWN SUGAR
1 TSP CINNAMON POWDER
½ C RAISINS
2 TBP BUTTER
CARAMEL GLAZE
1 C BROWN SUGAR
1 C WATER
1 TBPS BUTTER
1 TSP CINNAMON POWDER

PROCEDURE
1. IN A MEDUIM SIZE BOWL DISSLOVE SUGAR THEN ADD THE
YEAST IN A LUKEWARM WATER; LET IT STAND FOR 8-
10MNS
2. IN ANOTHER BOWL MIX THE SALT AND FLOUR, THEN ADD
THE SOFTEN BUTTER, WARM OR SCALDED MILK ,
SLIGHTLY BEATEN EGG THEN ADD THE YEAST MIXTURE.
3. TURN ON TO FLOURED SURFACE; KNEAD UNTIL
SOFT/SMOOTH AND ELASTIC, THEN FORM IN A BALL,
COVER AND LET IT RISE IN A WARM PLACE UNTIL DOUBLE
SIZE, ABOUT 45-60MNS.
4. PUNCH DOWN THE DOUGH AND LET IT REST FOR 10MNS
5. FLATTEN THE DOUGH WITH THE USE OF ROLLING PIN
FROM CENTER GOING OUTWARD, SPREAD THE SOFTENED
BUTTER, MIX THE BROWN SUGAR AND CINNAMON
POWDER THEN DISTRIBUTE IT EVENLY INTO THE FLATTEN
DOUGH
6. ROLL THE DOUGH BY FORMING LIKE A ‘ BASTON’, THEN
DIVIDE THE DOUGH EQUALLY BY USING DOUGH CUTTER
7. LET IT REST FOR 10-15MNS
8. COOK THE CARAME GLAZE THEN POUR INTO THE DESIRED
PAN
 9. ARRANGE THE DOUGH INTO THE DESIRED PAN LEAVING A
SPACE IN ORDER FOR THE DOUGH TO RISE WHILING
BAKING
10.BAKE IN A PREHEAT OVEN FOR 30-40MNS OR UNTIL DONE.

BANANA MUFFINS
INGREDIENTS
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashe
¾ cup white sugar
1 egg
⅓ cup butter, melted
PROCEDURE
 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-
cup muffin tin or line cups with paper liners. Sift flour, baking
powder, baking soda, and salt together in a bowl; set aside.
2. Mix bananas, sugar, egg, and melted butter in a separate large bowl
until well combined; fold in flour mixture until smooth. Spoon
batter into the prepared muffin cups, filling each 2/3 full.
3. Bake in the preheated oven until tops spring back when lightly
pressed, about 25 to 30 minutes. Cool briefly in the tin, then
transfer to a wire rack to cool completely.

BUTTER COOKIES
INGREDIENTS
½ C SOFTENED BUTTER
½ C POWDERED SUGAR
1 MEDIUM EGG
½ TSP VANILLA
1 C AFP
1 TBSP MILK

PROCEDURE
1. PREHEAT OVEN TO 180 CELCUIS
2. CREAM BUTTER AND SUGAR
3. ADD EGG AND VANILLA THEN BEAT.
 4. ADD HALF OF THE FLOUR BY USING A SHIFTER THEN
CONTINUE BEATING ADD REMAINING FLOUR.
5. ADD MILK THEN CONTINUE BEATING UNTIL ALL
INGREDIENTS ARE WELL INCORATED
6. TRANSFER INTO A PIPING BAG WITH PIPING TIP. PIPE
INTO PREPARED BAKING SHEETS
7. BAKE FOR 12-15MNS

OATMEAL
CHOCOLATE CHIPS COOKIES

INGREDIENTS
1 C BUTTER ½ TSP BAKING SODA
¾ C WHTE SUGAR ½ TSP CINNAMON POWDER
¾ CC BROWN SUGAR ½ SALT
2 PCS EGGS 3 C OATS
1 TSP VANILLA 1 ½ C CHOCOLATE CHIPS
1 ¾ C APF MELTED CHOCOLATE AS NEEDED

PROCEDURE
1. IN A BOWL, COMBINE THE FLOUR, BAKING SODA, CINNAMON POWDER
AND SALT. SET ASIDE
 2. IN ANOTHER BOWL, CREAM THE BUTTER WITH WHITE AND BROWN
SUGAR UNTIL LIGHTLY AND FLUFFY.
3. ADD THE EGGS, ONE AT TIME, BEATING WELL AFTER EACH ADDTION. STIR
IN VANILLA
4. ADD THE FLOUR MIXTURE AND MIX THE BLEND.
5. FOLD IN OATS AND CHOCOLATE CHIPS
6. DROP THE MIXTURE BY TEASPOONFUL ON UNGREASED COOKIE SHEET
7. BAKE FOR 8-10MNS. LET IT COOL.

APPLE PIE
3 C. APF
1 T. SALT
½ C SHORTENING
½ C T 2/3 C COLD WATER

FILLING
½ C BUTTER
4 T APF OR ¼ C
½ T CINNAMON POWDER
½ C BROWN SUGAR
4 PCS APPLE PEELED COVER AND THINLY SLICE

PROCEDURE
Preheat oven to 425 degrees Fahrenheit.
In a mixing bowl, combine apples, sugars, flour, nutmeg, and cinnamon then mix well.
Set 1 pastry dough on a round cake or pie pan then put-in the apple mixture and arrange.
Distribute butter on top of the apple mixture.
Cover with the second pie crust then seal the edges.
Bake for 15 minutes then reduce heat to 300 degrees Fahrenheit and bake for another 40 to 45
minutes.
Remove from the oven and serve.
Share and enjoy!

PINEAPPLE TART

INGREDIENTS
CRUST
1 ½ C APF
1 T SALT
½ C BUTTER
5-6T COLD WATER
¼ C WHTE SUGAR
FILLING
1 C CRUSHED PINEAPLLE
¼ C WHITE SUGAR
3T APF OR CORNSTARCH
¼ T VANILLA
1 PC EGG YOLK + 1 T MILK PER EGG YOLK

PROCEDURE
1. PUT ALL INGREDIENTS EXCEPTS EGGWASH IN A SAUCE
PAN THEN BRING TO A BOIL WHILE STIRRING
CONSTANTLY. COOK UNTIL THICK. LET IT COOL
2. POUR HE FILLING OVER THE PRE-BAKED CRUST. SET A
SIDE . ROLL OUT THE REMAINING DOUGH INTO ½ INCH
STRIPS, LONG ENOUGH TO COVER THE FILLING. HAVE A
TOTAL OF 10 STRIPS. PINCH EDGES OF STRIPS TO THE
BOTTOM CRUST. BRUSH WITH EGGWASH. BAKE FOR 20
MNS OR UNTIL TOP IS GOLDEN BROWN.