BUNMOLA CAKES N CATERING

SCHOOL

DOUGHNUT ONLINE CLASS

(E-BOOK)

JULY 2021

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Essential Baking Tools For Every Bakers
If you’re a beginner baker who’s just starting out, start with this list of baking tool must-haves.
These lists of baking tools will help you organize your baking equipment once and for all. If
you’re a new baker, start with our list of baking must-haves to set up your kitchen with all the
essential baking tools to get you through any kind of baked good recipe.

MUST-HAVE BAKING TOOLS

These are the tools you absolutely need in your kitchen; the ones you’ll reach for more often than
you think. Whether you’re baking a cake or stirring up a batch of cookies, make sure you have
these tools on hand before getting started.

1. Measuring Cups (Liquid and Dry) and Spoons

Baking is all about precision, so having a full set of measuring cups and spoons on hand is a
must. Don’t think you can get by with just one type of measuring cup, you’ll need both dry and

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wet measuring cups to accurately measure all your ingredients. Keep these tools in an easy-to-
reach spot, because you’ll use them all the time.

Most measuring spoon sets have a tablespoon, teaspoon, ½ teaspoon, and ¼ teaspoon, while
most measuring cups come in sets with one cup, ½ cup, ⅓ cup, and ¼ cup. For liquid measuring
cups, you can get by with a 1-cup size, but it can be handy to have 2-cup and 4-cup ones in your
cupboard, too.

2. Wooden Spoon(s)

One wooden spoon is enough, but this tool is so handy, it can sometimes be helpful to have a
couple around. Wooden spoons are great for all kinds of stirring because they’re so sturdy (you’ll
be able to use them with even the thickest, heaviest doughs). Just remember to hand-wash them
when you’re done so they don’t end up cracked.

3. Rubber Spatula/Scraper

We’re willing to bet you reach for your rubber scraper more often than you think. This tool is
ideal for scraping the last bit of batter or dough out of a pan or for scraping all the nooks and
crannies out of your bowl and containers. They’re also super handy for folding together wet and
dry ingredients. Silicone scrapers will stand up to high heat better than rubber ones.

4. Spatula/Metal Turner

When you need to transfer fresh-out-of-the-oven cookies to a cooling rack or serve a piece of
cake from a 9x13 pan, there’s no tool better than a good old spatula. Having one with a thin
metal blade can be especially handy, and it’ll be flexible enough to easily slide under anything
you’re moving without squishing the dough or crumbling your cookies.

5. Pastry Brush

This handy tool has more uses than you realized. It can be used to grease a pan before pouring in
cake batter, to coat dough with melted butter or egg wash, or to “paint” milk on top of a piecrust.
Especially if you’re a frequent baker, this is a must-have!

6. Whisk

Sure, you can use a wire whisk to beat together a few eggs, but it’s handy for other things too. In
particular, it’s one of the best ways to thoroughly mix together dry ingredients and is also great
for stirring together a homemade custard.

7. Kitchen Scissors

Whenever we’re making a recipe, baking or otherwise, we always our have our kitchen shears
handy. They can be useful in so many different ways: Snipping fresh herbs, cutting parchment to
fit a pan, and even just opening stubborn packages and containers.

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8. Rolling Pin

Rolling pins are definitely the most useful for rolling out pie crusts, cookie dough, and puff
pastry, but there are other ways you can put this tool to work in your kitchen. For example, if you
don’t have a food processor and need to crush cookies, chips, or crackers for a recipe, just put
them in a sealable bag, then use your rolling pin to smash them to pieces.

9. Fine-Mesh Sieve

You can put a sieve to work in a lot of different ways. For bakers, it’s probably the most useful
for sifting dry ingredients or adding a dusting of powdered sugar to a finished pan of brownies or
cookies. It also comes in handy for draining wet ingredients (especially small ones, like quinoa,
that would slip through a regular colander) and removing seeds from raspberry sauces.

10. Chef's Knife

If you have only one knife in your whole kitchen, make it this one. This all-purpose knife is great
for slicing, dicing, chopping, and mincing just about any ingredient your recipe calls for.

11. Paring Knife

Yes, you want this knife in your collection. It’s great for peeling and coring foods like apples.
It’s also handy for cutting up other fruits and veggies, and for more delicate work that your
chef’s knife is too big for.

12. Rectangular Baking Pan

A regular baking pan (13x9x2 inches) is a definite must-have. You can use it for so many sweet
things—cakes, brownies, cookie bars—and, of course, it has savory uses as well. If you pick
only one baking pan to stock your kitchen with, make it this one.

13. Round Cake Pan

Really, you should have two of these on hand, because you’ll need more than one to make a
stunning, layer cake. Round cake pans come in 8-inch and 9-inch diameters, but most layer cake
recipes will work with either size (just make sure you have two of the same size).

14. Loaf Pan

Banana bread, pumpkin bread, zucchini bread, all of our favorite homemade bread recipes call
for a loaf pan. If you want to bake your own yeast bread, too, it’ll pay off to have two of these
pans in your cupboard.

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15. Pie Plate

Yes, the most obvious use for a pie plate is baking your own homemade pies, but there are other
desserts that make this pan useful to have around. Also, you can make savory pies like meatball
pie and taco pie for dinner, plus some frozen icebox pies as well.

16. Square Baking Pan

You don’t always need to make a huge pan of brownies, and when you just want a small batch,
you’ll need a square baking pan. Cookie bars, cakes, brownies, and corn bread are just a few of
the baked goods you can serve up from an 8x8 or 9x9 pan.

17. Wire Rack

No one wants soggy, overbaked cookies and cakes for dessert, so make sure you’ve got a wire
rack on hand in your kitchen. This handy tool allows air to circulate around baked goods as they
cool, so they’ll taste just as great at room temperature as they did fresh out of the oven.

18. Muffin Pan

Use this pan to show up at your next brunch with a tray of freshly-baked muffins, or use it to
make cupcakes for your next birthday celebration. Plus, you can use a muffin pan for lots of
savory recipes too, like meatballs, pizza cups, and mini meat loaves.

19. Baking Sheet/Cookie Sheet/Sheet Pan

You definitely need at least one cookie sheet in your kitchen, and you’ll probably benefit from
having two. If you do opt for two, we recommend having one cookie sheet with one raised side
to bake your cookies, which allows proper air circulation and even baking. This pan is essential
for baking most any kind of cookie, but baking sheets and sheet pans with raised sides could also
be used for cookies and work best for sheet pan dinner recipes, too.

20. Hand Mixer/Stand Mixer

While you don’t need to go all-out on a fancy stand mixer, you do need at least a hand mixer in
your arsenal of baking tools. It makes mixing up doughs and batters much easier and quicker,
and it’s by far the best way to mix ingredients into a thick, stiff cookie dough without tiring out
your arm.

21. Parchment / Baking Paper

If you haven’t been baking with parchment paper, start now! Spreading a sheet over your pan
before you start baking cookies will make clean-up much easier and prevent your baked goods
from sticking to the pan.

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22. TOOTHPICK
If you’re planning to write on the cake, trace the letters in the frosting first with a toothpick to
avoid messy piping mistakes. You can also use the toothpick when baking to test if your cakes
are ready to come out of the oven.

23. TURNTABLE OR LAZY SUSAN

Cakes and turntables are inseparable. To decorate a cake without a turntable is frustrating and
almost impossible. You will use a turntable to torte, fill, crumbcoat and decorate your cake.

INTRODUCTION TO BAKING INGREDIENTS

The following are the baking ingredients.

1. BUTTER: There are various types of butter but they are very expensive and scarce in our
local market but can be found in the big supermarket. They are imported butter when
used, it gives a very good taste and good result.
2. MARGARINE: is the type found in the market and they are of various types.
3. SUGAR: The sugar used for baking is called granulated sugar.
4. FLOUR: All-purpose, cake flour, whole wheat. But we mostly have all purpose around
here.
5. BAKING POWDER: Baking powder is a raising agent that makes your mixture to rise,
too much of it makes cake too dry.
6. BI-CARBONATE OF SODA: This is also known as baking soda.
7. EGGS: Eggs is also a raising agent that makes mixture to rise. It is wise to use medium
size of eggs for cake baking instead of the big & small size to get accurate measurement
and always use fresh eggs.
8. CAKESPICES: There are various types of spices e.g Cinnamon spices, nutmeg etc
9. FLAVOURS: There are many types of flavours and each are suitable for different
mixtures. We can combine some flavours together for a bit of fun.
(COMBINATION OF FLAVORS)
Strawberry/ Butter Scotch
Vanilla Essence/ Butter Scotch
Vanilla Essence/ Strawberry

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 DOUGHNUT ONLINE CLASS

You will need a set of measuring cups & spoon and digital balance/scale.
Measurement For Flour
1cup=125g =4.5oz=16tbsp
2cup=250g =9oz=32tbsp
4cup=500g=18oz=64tbsp
8cup=1000g=36oz=128tbsp

50grams =1.76oz
200grams=7oz
400grams=14oz
800gram=88oz
1kg =35oz/36oz

1cup=4.4~4.5oz
2cup =9oz
4cup=18oz
8cup=35/36oz

1oz =4tablespoon
2oz=8 tablespoon
3oz=12tablespoon
4oz =16tablespoon

1cup=16tbsp
2cup=32tbsp
4cup=64tbsp
8cups=128tbsp

1tbsp=3tsp
2tbsp=6tsp

Ounces is abbreviated as oz
Grams as g
Kilogram as kg
Teaspoon as tsp
Tablespoon as tbsp

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EQUIPMENTS:
 Mixing bowls
 Spoons
 Piping bags

INGREDIENTS:
 Ready-made whipped cream
 Condensed milk
 Powdered milk
 Vanilla flavor
 Nutella / Cocoa Powder / Melted chocolate / Chocolate flavor.

FOR GLAZINGS / FILLINGS

EQUIPMENTS:
 Measuring scale
 Measuring cup/spoon
 Mixing bowl
 Cup
 Rolling pin
 Doughnut cutter
 Baking paper/floured tray
 Deep fryer
 Turning stick/metal turn spoon
 Kitchen towel/tissue paper
 Knife

INGREDIENTS:
 Flour
 Yeast
 Sugar
 Egg
 Butter
 Salt
 Water
 Vegetable oil
FOR DOUGHNUTS FILLINGS AND GLAZINGS
INGREDIENTS:
 Whipped Cream Powder
 Powdered Milk
 Cold Water
 Condensed milk
 Vanilla extract (flavor)
EQUIPMENTS:-
 Mixer
 Mixing bowl

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 TIPS ABOUT MAKING DOUGHNUTS
1. First of all, I have to sound this warning: Whenever you are deep frying please take caution.
Never leave your Oil on the stove-top unattended to.
2. In order to get the best out of your Yeast Doughnuts make sure you use the least possible
flour as you can when kneading because the quality of your dough has a lot to do with the
quality of your resulting doughnuts; so it’s good to maintain a roll-able soft and moist
Dough.
3. Make sure your yeast is active. A dead yeast will ruin the doughnut. If you are not sure,
simply proof it by dissolving the yeast and sugar in warm water or warm Milk and wait for 5
to 10 minutes) if the Yeast is active it should foam. If otherwise just discard it and don’t use
it at all.
4. For best results, all your ingredients must be at room temperature.
5. In order to get the best out of your Yeast Doughnut make sure you use the least possible
flour as you can when kneading because the quality of your dough has a lot to do with the
quality of your donuts so it’s good to maintain a roll-able soft and moist Dough.
6. Once your Donut is fried, you can fill it with Jam or Jelly, Roll it in Granulated or icing
sugar (Caster Sugar), or simply as it is.
DOUGHNUT RECIPE AND PREPARATION

 500grams flour
 1 Tablespoon(Tbsp) of yeast
 1 Cup water (room temperature)
 100 gram sugar
 50gram Margarine
 1 Egg
 Salt 1/4 Tsp(Teaspoon)
 Nutmeg ( Optional) ¼Tsp
 Vanilla Extract 1Tsp

PREPARATION

1. Sift 500g of flour in a large Bowl, add your sugar, salt, yeast and mix the dry ingredients
together.
2. Add your margarine, egg, vanilla flavor, water and mix together until it forms a dough.
3. Transfer the dough to a floured work surface and knead for about 45 minutes but don’t
add too much flour while kneading. The resulting dough should be soft and moist but not
sticky.
4. When you notice the surface of your dough is smooth and its quite different from when
you started then you stop after 45mins.
5. For filled doughnuts; cut out the dough and measure 80grams, then roll till it yet a
smooth round shape. Get a tray sprinkled with flour then start placing the rolled out
dough on it.

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 6. For ring doughnuts, with doughnut cutter, first of all roll out the dough using rolling pin.
Now to get the desired results, do not roll till your dough is flat and thin. Roll till you get
a not too thick and not too flat dough.
7. Then cut out with your doughnut cutter. Place then on your tray, cover and leave it to rise
for 30mins
8. Fry in a preheated Oil till golden brown turning halfway between.
9. Once both sides are golden brown, remove from the oil and drain on a paper towel or a
cooling rack
10. Eat as is, fill or glaze the Doughnuts with whatever suits your taste. Enjoy!

WHIPPED CREAM
 500g of Whipped Cream Powder (Or you can buy a ready-made whipped cream)
 2cup of Cold Water/ Cold Milk
 Flavour (Optional)

PREPARATION:
1. Add all you ingredients together
2. Use your stand mixer or hand mixer to beat it for 15mins till it comes together

WH I T E AND MILK CHOCOLATE RECIPE

WHITE CHOLOCATE RECIPE:
 1/2 cup of Heavy cream/readymade whipped cream.
 1 cup of Powdered Milk
 1/2 cup of Condensed milk
 A drop of Vanilla flavour

PREPARATION:
 In a bowl pour in your heavy cream/whipped cream, condensed milk ,vanilla extract and
stir, then start by adding in your powdered milk(here you have to center your mind, it’s
either you want your glazing to be thick or thin(which falls off donuts )and that depends
on the milk you add to your whipped cream/heavy cream and condensed milk mixture)
Note: It shouldn’t be too thick or too thin.
 Add in mixture to a piping bag and glaze.
 (Decorate your glazed donuts with any topping of your choice)

MILK CHOCOLATE RECIPE

 1/2 cup of Ready-made whipped cream/heavy cream
 1 cup of powdered Milk
 1/2 tablespoon of Cocoa powder/ Nutella/Chocolate flavor
 1/2 cup of Condensed milk
 A drop of vanilla extract

PREPARATION:
 In a bowl pour in your heavy cream/whipped cream, condensed milk ,vanilla extract and
stir, then start by adding in your powdered milk(here you have to center your mind, it’s

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 either you want your glazing to be thick or thin(which falls off donuts )and that depends
on the milk you add to your whipped cream/heavy cream and condensed milk mixture)
Note: It shouldn’t be too thick or too thin.
 Add your cocoa powder depending on how you want it.
 Add in mixture to a piping bag and glaze.
 (Decorate your glazed doughnuts with any topping of your choice)

MILK CHOCOLATE (it’s a white chocolate/milk cream with a chocolate flavor added to it,
either Nutella, cocoa powder or melted chocolate)
PASTRY CREAM RECIPE
1. 3 egg yolk
2. ¼ cup of granulated sugar
3. 2 Tbsp of corn starch
4. 1 cup of whole milk
5. 2 Tbsp of Margarine
6. 1 Tsp of Vanilla Flavour

PREPARATION
 Add egg yolk in a saucepan
 Add white granulated sugar and corn starch
 Mix all together until its well combined
 Then add your milk and mix well
 Cook mixture over low heat with continuous stirring, when mixture starts to thicken, turn
heat to lowest setting and stir vigorously
 Turn off the heat when mixture is already smooth
 While mixture is still hot, stir in your margarine
 Stir continuously until margarine is completely dissolved
 Lastly, add your vanilla flavor and stir together and it’s done.

Others
 NUTELLA
 JAM

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