Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education Secretary: Leonor M. Briones Undersecretary: ______Assistant Secretary: ______
Development Team of the Module:
Authors: Development CorazonTeam of F. Arathe Module Candy Apao
Authors: Corazon F. Ara,Michelle Candy Apao,M. Inso Michelle M. Inso
ReviewersReviewers:: Cherry Q . SadiconCherry Q. Sadicon
Fe L. DalugdugFe L. Dalugdug Sheila T. ArellanoSheila T. Arellano Illustrator: Jay Michael A. Calipusan Management Team
Chairperson:Management Dr. Team: Arturo B. Bayocot, CESO III Regional Director Chairperson: Dr. Arturo B. Bayocot, CESO III Co-Chairperson: Dr. Victor G. DeRegional Gracia Jr.Director CESO V
Co-Chairpersons: Asst. Regional DirectorDr. Victor G. De Gracia Jr., CESO V Mala Epra B. MagnaongAsst. Regional Director CES, CLMD Mala Epra B. Magnaong CES, CLMD Members: Dr. Bienvenido U. Tagolimot, EPS-AMD Members: Dr. Bienvenido U. Tagolimot, Jr. , EPS-LRMDS Dr. Joel D. PotaneRegional ADM Coordinator
Himaya B. SinataoElson, EPS C. Jamero-LRMDS EPS-Designate-TLE
Printed in the Philippines by ______DepartmentPrinted of in Education the Philippines – Bureau by: Department of Learning of ResourcesEducation – (DepEd Regional-BLR) Office 10 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880-7072 Telefax:E-mail Address: (088) [email protected] 880-7071, (088) 880-7072 E-mail Address: [email protected]
Department of Education • Republic of the Philippines Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the Senior High School government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not Bread and Pastry represent nor claim ownership over them.
Published by the Department of Education Secretary: Leonor M. Briones Production Undersecretary: ______Assistant Secretary: ______MODULE 1:
Development Team of the Module Lesson 1: Prepare and Authors: Corazon F. Ara, Candy Apao, Michelle M. Inso
Reviewers: Cherry Q. Sadicon
Fe L. Dalugdug Produce Bakery Products Sheila T. Arellano
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairperson: Dr. Victor G. De Gracia Jr. CESO V Asst. Regional Director
Mala Epra B. Magnaong This instructional material was collaboratively developed and reviewed CES, CLMD by educators from public and private schools, colleges, and/or universities.
Members: Dr. Bienvenido U. Tagolimot, EPS-AMD We encourage teachers and other education stakeholders to email their Dr. Joel D. Potane, EPS-LRMDS feedback, comments, and recommendations to the Department of Education Himaya B. Sinatao, EPS-LRMDS at [email protected].
We value your feedback and recommendations.
Printed in the Philippines by ______Department of Education – Bureau of Learning Resources (DepEd-BLR) Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880-7072 E-mail Address: [email protected]
Department of Education • Republic of the Philippines Department of Education • Republic of the Philippines Table of Contents
What I Need to Know …………………………………….…….…… 1 Module Content ………………………………………………… 1 Module Objectives ………………………………………………… 1 General Instructions ………………………………………………… 2 What I Know ………………………………………………… 3
Quarter 1 Lesson 1 Prepare and Produce Bakery Products Learning Outcome 1. Use appropriate equipment according to required bakery products and standard operating procedures 1.1. Select, measure and weigh required ingredients according to recipe or production requirements. Learning Outcome 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics Learning Outcome 3. Bake bakery products according to techniques and appropriate conditions 3.1 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications
Assessment ………………………………………………… Key to Answers ………………………………………………… What I Have Learned ………………………………………………... References …………………………………………………
Table of Contents Introduction In this module you will learn on how to select, measure, weigh and mix the right ingredients before baking. But before we proceed, let’s also learn the right tools and equipment needed in baking. What I Need to Know …………………………………….…….…… 1
Module Content ………………………………………………… 1 Module Objectives ………………………………………………… 1 Overview General Instructions ………………………………………………… 2 This provides varied and relevant activities and opportunities to determine the What I Know ………………………………………………… 3 understanding of the concept to demonstrate core competencies as prescribed in the curriculum guide of DepEd in Bread and Pastry. Quarter 1 Lesson 1 Prepare and Produce Bakery Products This focus in different activities that will assess your level in terms in skills and Learning Outcome 1. Use appropriate equipment according to required bakery knowledge necessary to get a certificate of competencies for Bread and Pastry. products and standard operating procedures Successful completion of this course ensure that you have acquired the essential skills to be on our way to become a certified in bread and pastry. 1.1. Select, measure and weigh required ingredients according to recipe or production requirements.
Learning Outcome 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics
Learning Outcome 3. Bake bakery products according to techniques and appropriate conditions
3.1 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications
Assessment …………………………………………………
Key to Answers ………………………………………………… What I Have Learned ………………………………………………...
References …………………………………………………
1
WHAT DO YOU NEED TO KNOW?
Lesson Information Equipment:
1. Mixers Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required in large scale baking such as those in commercial bakery. Vertical Mixer This type of mixer is one of the most common equipment used in baking as shown in Figure 1 below.
Tabletop mixers have the capacity of 4.75 to 19 L with the following main attachments: o Paddle- is used for general mixing o Wire whip- is used for beating egg foams and cream o Dough arm- is used for mixing and kneading yeast dough.
It is important to make sure that you are using the right attachment in your mixer to produce good quality product.
2. PROOFER – A proofer is a special box in which the ideal conditions for fermenting yeast dough can be created. The box maintain s a preset warm temperature and humidity level appropriate to the specific dough.
2 3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes, pasties, cookies and other baked products. Ovens are WHAT DO YOU NEED TO KNOW? enclosed spaces in which food is heated, usually by hot air (except in the case of microwave ovens, which are not especially useful in the bakeshop.)
Deck Oven – Deck oven are so called because the item to be Lesson Information baked- either on sheet pans or, in the case of some breads, freestanding - are placed directly on the bottom, or deck, of the Equipment: oven. There are no racks for holding pans in deck ovens. Deck
oven are also called Stack ovens because several may be 1. Mixers stacked on top of one another. Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required in large scale baking such as those in commercial bakery. Vertical Mixer This type of mixer is one of the most common equipment used in baking as shown in Figure 1 below. Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to go into rack ovens usually hold 15 to 20 pans. Rack
ovens hold 1 to 4 of these racks at once. The ovens are also equipped with steam injectors.
Mechanical Oven - In a mechanical oven, the food is in motion while it bakes. The most common type is a revolving oven, in which the mechanism is like Tabletop mixers have the capacity of 4.75 to 19 L with the following main that of a Ferris wheel. This mechanical action eliminates the problem of hot spots, or attachments: uneven baking, because the mechanism rotates the foods throughout the oven. o Paddle- is used for general mixing Because of their size, mechanical ovens are especially useful in o Wire whip- is used for beating egg high-volume operations. Revolving ovens can be equipped with foams and cream steam injectors. o Dough arm- is used for mixing and kneading yeast dough. Convection Oven - Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. The It is important to make sure that you are using the right attachment in your mixer to forced air makes foods cook more quickly at lower temperatures. produce good quality product. However, the strong forced air can distort the shape of items made with batters and soft dough, and the airflow may be strong enough to blow baking parchment off 2. PROOFER – A proofer is a special box in which the sheet pans. ideal conditions for fermenting yeast dough can be created. The box maintain s a preset warm temperature HAND TOOLS - Hand tools is a broad one, encompassing large and small items, and humidity level appropriate to the specific dough. some more familiar than others. Those described here are considered indispensable to a bakeshop or Commercial baking establishment.
2 3 PANS AND MOLDS found in the hot kitchen are also used in the bakeshop. For example, saucepans are used to boil syrups and to cook creams and fillings. Pans and molds are essential for the bakery product.
Sauce pan - a deep cooking pan, typically round, made of metal, and with one long handle and a lid.
Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like making hollandaise sauce, melting chocolate, pasteurizing egg white for buttercream icing or preparing custards such as crème anglicize.
Brioche mold -A flared pan with fluted sides for making brioche.
4 PANS AND MOLDS found in the hot kitchen are also used in the bakeshop. For Cake pans. Most cake pans are round, but other shapes, such as hearts, are example, saucepans are used to boil syrups and to cook creams and fillings. Pans available for specialty cakes. Cake pans come in many sizes. and molds are essential for the bakery product.
Sauce pan - a deep cooking pan, typically round, made of metal, and with one long handle and a lid.
Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf breads. Loaf pans can also be used for molding refrigerated and frozen desserts. A Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for special type of loaf pan is the Pullman pan, which has straight, not flared sides, and delicate tasks like making hollandaise sauce, melting chocolate, pasteurizing egg a removable lid, for baking Pullman loaves of bread. white for buttercream icing or preparing custards such as crème anglicize.
Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes, cookies, rolls, and other baked goods.
Brioche mold -A flared pan with fluted sides for making brioche.
4 5 Spring form pan. A cake pan with a removable bottom. Used primarily for baking cheesecakes and other items too delicate to be easily and cleanly removed from standard cake pans.
Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking tarts. Standard pans are round, but square and rectangular pans are also available. They may be made in one piece or with a removable bottom to make removal of the baked tart from the pan easier.
Tube pan - A deep cake pan with a tube in the center. The tube promotes even baking of angel food cakes and similar items.
6 Spring form pan. A cake pan with a removable bottom. Used primarily for baking Pizza pan – a perforated circular flat sheet intended for cooking pizza to yield a cheesecakes and other items too delicate to be easily and cleanly removed from crispy crust. standard cake pans.
Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking tarts. Standard pans are round, but square and rectangular pans are also MEASURING TOOLS available. They may be made in one piece or with a removable bottom to make removal of the baked tart from the pan easier. Measuring spoons - are ideal for small amounts of dry ingredients. Unless heaped spoonful is called for, these must be leveled off.
Tube pan - A deep cake pan with a tube in the center. The tube promotes even Measuring cups - are ideal for medium to larger amounts of dry ingredients. Unless baking of angel food cakes and similar items. compact measurement is required (e.g. brown sugar), these must not be compacted.
6 7 Liquid Measuring Cup - are necessary for the volume measurement of liquids. They must be checked at eye level to ensure the required depth is reached
Weighing scale - Most recipe ingredients are measured by weight, so accurate scales are important.
Scoops - come in standard sizes and have a lever for mechanical release. They are used for portioning soft solid foods. The number of the scoop indicates the number of level scoopfuls per quart.
8 Liquid Measuring Cup - are necessary for the volume measurement of liquids. Sugar thermometer - also called a candy thermometer, is one of the most important They must be checked at eye level to ensure the required depth is reached tool in baking. It is used for measuring the temperature, and hence the concentration, of boiling sugar syrups.
Weighing scale - Most recipe ingredients are measured by weight, so accurate scales are important.
THE CUTTING TOOLS – Knives and other cutting tools are so essential to the success of bread and pastry chores.
Offset spatula. The bent blade allows spreading and smoothing batters and fillings inside pans.
Scoops - come in standard sizes and have a lever for mechanical release. They are used for portioning soft solid foods. The number of the scoop indicates the number of level scoopfuls per quart. Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads, cakes, and similar items.
Cutting board - used for cutting and slicing different type of ingredients. It comes in different color schemes which has different purposes.
8 9
Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out dough’s and pastry and baked pizza.
OTHER TOOLS
Pastry brush - is used to brush items with egg wash, glaze, and so on. Icing comb. A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating icings and other pastry and decorative items.
Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients together in. These come in many materials, such as stainless steel, ceramic, glass, and plastic.
10 Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few stiff wires are used for mixing and blending, and whips with many flexible wires are used Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out for whipping foams, such as whipped cream and egg foams. It is also called Whisk. dough’s and pastry and baked pizza.
Rolling pin – a manual tool used to flatten dough especially when making pie.
OTHER TOOLS
Pastry brush - is used to brush items with egg wash, glaze, and so on. Icing comb. A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating icings and other pastry and decorative items.
Wooden spoon - are essential for mixing, stirring and serving. Wooden spoon are strong, inflexible and poor conductors of heat, which make them ideal for beating and creaming.
Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients together in. These come in many materials, such as stainless steel, ceramic, glass, and plastic. Roller docker – A tool that pierces holes in rolled-out dough to prevent bubbling during baking. It consists of a handle attached to a rotating tube fitted with rows of spikes.
10 11 Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated metal, with a handle on one side. Used for separating solids from liquids, such as draining the juice from fruit. Screen-mesh strainers can also be used for sifting dry ingredients, like a sieve.
Parchment paper - Also called baking paper or silicone paper, it is used to line pans, parchment eliminates the need for greasing them. Also used to make piping cones for decorative work.
Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows air circulation around the items.
12 Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated Blowtorch - A tool used for caramelizing and controlled browning of various pastry metal, with a handle on one side. Used for separating solids from liquids, such as items, and for caramelizing the sugar topping of crème brûlée. Butane or propane is draining the juice from fruit. Screen-mesh strainers can also be used for sifting dry used as fuel, depending on the model. ingredients, like a sieve.
Parchment paper - Also called baking paper or silicone paper, it is used to line pans, parchment eliminates the need for greasing them. Also used to make piping cones for decorative work. Assessment Activity 1
THINK AND DRAW Instructions: supply the missing information. Write the answer in your answer sheet.
Drawing Name of Tools/Equipment Definition/Usage/Function
EQUIPMENT
Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows air circulation around the items. This type of mixer is one of the most common 1. equipment used in baking
Convection Oven
2.
12 13 5. 4.
CUTTING TOOLS
6. is used to brush items with egg wash, glaze, and so on
7. 8.
A rectangular pan, usually 9. with slightly flared sides, used for baking loaf breads.
10. 11.
13. 12.
13. 15.
14
5. 4. Select Required Ingredients in Baking Bakery Product.
WHAT DO YOU NEED TO KNOW? Lesson Information
CUTTING TOOLS
INGREDIENTS IN BAKING BREADS 6. is used to brush items with Filipinos have strong taste of breads. Like rice, these baked products are important in egg wash, glaze, and so the local dining table, and are typically consumed for breakfast or snacks. Filipinos have on grown to like different kinds of bread, from sweet variants that satisfy their sweet tooth cravings to savory ones. So, it is very important to learn the different ingredients suited for the bread recipe.
FLOUR
Flour is a powder made by grinding raw grains or roots and used to make many
different foods. It is the most important ingredient in baking. It provides structure and texture 7. 8. of the baked goods, including bread, cakes, cookies and pastries. To select the proper flour for each product, and to handle each correctly, you need to understand the characteristics of each type of flour.
TYPES OF FLOUR 1. Bread flour – Bread flour is made from hard wheat has enough good-quality gluten to A rectangular pan, usually make it ideal for yeast breads. Bread flours typically range from 11 to 13.5% protein. 9. with slightly flared sides, used for baking loaf 2. Cake flour – Cake flour is a weak or low-gluten flour made from soft wheat. It has a soft, breads. smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked goods that require low gluten content. Protein content of cake flour is approximately 8%.
3. All-purpose flour – All-purpose flour, commonly found in retail markets, is less often
found in bakeshops, although it is often used as a general-purpose flour in restaurants, 10. 11. where it is purchased under the name restaurant and hotel flour. This flour is formulated to be slightly weaker than bread flour so it can be used for pastries as well. All-purpose flour
has a protein content of about 10 to 11.5%.
4. Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It 13. 12. has the creamy white color of bread flour rather than the pure white of cake flour. Pastry flour is used for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a protein content of about 9%.
13. 15.
14 15
HAND TEST FOR FLOUR STRENGTH A typical small bakery keeps three white wheat flours on hand: cake flour, pastry flour, and a bread flour. You should be able to identify these by sight and touch, because sooner or later someone will dump a bag of flour into the wrong bin or label it incorrectly, and you will need to be able to recognize the problem.
Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a lump in the hand, it falls apart as soon as the hand is opened. Its color is creamy white.
Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand. Its color is pure white.
Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into lump. However, it has the creamy color of bread flour, not the pure white color of cake flour.
SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
SUGAR OR SWEETENING agents have the following purposes in baking. They add sweetness to flavor. They create tenderness and fineness of texture, partly by weakening the gluten structure. They give crust color. They increase keeping qualities by retaining moisture. They act as creaming agents with fats and as foaming agents with eggs. They provide foods for yeast.
We use the term sugar to refer to regular refined sugars derived from sugarcanes. The chemical name for this sugar is sucrose. However, other sugar of different chemical structure are also used in the bakeshop. Sugar belongs to a group of substances called. Carbohydrates, a group that also includes starches.
16 TYPES OF SUGAR Granulated sugar – or table sugar, is the most familiar and the most commonly used. HAND TEST FOR FLOUR STRENGTH A typical small bakery keeps three white Confectioners’ sugar – are ground to a fine powder and mixed with small amount of starch wheat flours on hand: cake flour, pastry flour, and a (about 3%) to prevent caking. bread flour. You should be able to identify these by sight and touch, because sooner or later someone Brown sugar – is mostly sucrose (about 85 to 92%), but it also contains varying amounts of will dump a bag of flour into the wrong bin or label it caramel, molasses, and other impurities, which give its characteristics and flavor. Basically, incorrectly, and you will need to be able to recognize it is regular cane sugar that has not been completely refined. the problem. Non-nutritive Sweeteners - Also known as sugar substitutes. Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a lump in the hand, it falls apart as soon as the hand is opened. Its color is creamy Syrups - Consist of one or more types of sugar dissolved in water, often with small amounts white. of other compounds or impurities that give the syrup flavor. The most basic syrup in the bakeshop, called simple syrup, is made by dissolving sucrose in water. Dessert syrup is Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand. simple syrup with added flavorings. Its color is pure white. Molasses - Is concentrated sugarcane juice. Sulfured molasses is a by-product of sugar Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into refining. It is the product that remains after most of the sugar is extracted from cane juice. lump. However, it has the creamy color of bread flour, not the pure white color of Unsulfured molasses is not a by-product but a specially manufactured sugar product. It has cake flour. a less bitter taste than sulfured molasses. Molasses contains large amounts of sucrose and other sugars, including invert sugar. It also contains acids, moisture, and other constituents that give it its flavor and color. Darker grades are stronger in flavor and contain less sugar than lighter grades. SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are Molasses retains moisture in baked goods and therefore prolongs freshness. Crisp used in food. cookies made with molasses can soften quickly because the invert sugars absorb moisture from the air. SUGAR OR SWEETENING agents have the following purposes in baking. They add sweetness to flavor. Glucose Corn Syrup - Glucose is the most common of the simple sugars They create tenderness and fineness of texture, partly by weakening the gluten (monosaccharides). In syrup form, it is an important bakeshop ingredient. Glucose is usually structure. manufactured from cornstarch. They give crust color. They increase keeping qualities by retaining moisture. FATS They act as creaming agents with fats and as foaming agents with eggs. Saturated and Unsaturated Fats They provide foods for yeast. Some fats are solid at room temperature, while others are liquid. The liquid fats we usually refer to as oils. Whether the fats are solid or liquid depends on the fatty acids that We use the term sugar to refer to regular refined sugars derived from sugarcanes. make up the fat molecules. The chemical Fatty acids consist primarily of long chains of carbon atoms to which hydrogen atoms are name for this sugar is sucrose. However, other sugar of different chemical structure are also attached. If a fatty acid chain contains as many hydrogen atoms as it can possibly hold, it is used in the bakeshop. called saturated. If the chain has empty spaces that could hold more hydrogen, it is called Sugar belongs to a group of substances called. Carbohydrates, a group that also unsaturated. Saturated fats are solid at room temperature, while unsaturated fats are includes starches. liquid.
THE MAJOR FUNCTIONS of fats in baked items are: To add moistness and richness. To increase keeping quality. To add flavor. To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products.
Shortenings
16 17 Any fat acts as a shortening in baking because it shortens gluten strands and tenderizes the product. However, we generally use the word shortening to mean any of a group of solid fats, usually white and tasteless, that are especially formulated for baking. Shortenings generally consist of nearly 100% fat. Shortenings may be made from vegetable oils, animal fats, or both. During manufacturing, the fats are hydrogenated. This process turns liquid oils into solid fats. Shortenings are used for many purposes.
Butter is a dairy product with high butterfat content which is solid when chilled and at room temperature in some regions, and liquid when warmed. It consists of about 80% fat, about 15% water, and about 5% milk solids. Butter is available salted and unsalted. Unsalted butter is more perishable, but it has a fresher, sweeter taste and is thus preferred in baking.
Two major advantage of Butter: Flavor - Shortenings are intentionally flavorless, but butter has a highly desirable flavor. Melting qualities - Butter melts in the mouth. Shortenings do not. After eating pastries or icings made with shortening, one can be left with an unpleasant film of shortening coating the mouth.
Margarine Margarine is manufactured from various hydrogenated animal and vegetable fats, plus flavoring ingredients; emulsifiers; coloring agents; and other ingredients. It contains 80 to 85% fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. Thus, it may be considered a sort of imitation butter consisting of shortening, water, and flavoring.
Oils Oils are liquid fats. They are not often used as shortenings in baking because they spread through a batter or dough too thoroughly and shorten too much. Some breads and a few cakes and quick breads use oil as a shortening. Beyond this, the usefulness of oil in the bakeshop is limited primarily to greasing pans, deep-frying doughnuts, and serving as a wash for some kinds of rolls.
Lard Lard is a semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty acid content and no transfat. Because of its plastic quality, it was once highly valued for making flaky piecrusts and biscuits.
Storage of Fat All fats become rancid when exposed to the air too long. Also, they tend to absorb odors and flavors from other foods. Highly perishable fats, such as butter, should be stored, well wrapped, in the refrigerator. Other fats and oils should be kept in tightly closed containers in a cool, dry place. Milk Milk is the most important liquid in the bakeshop. It is used in baked products to improve texture and mouth feel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, color and flavor of a baked product.
18 Any fat acts as a shortening in baking because it shortens gluten strands and tenderizes the product. However, we generally use the word shortening to mean any of a group of solid fats, usually white and tasteless, that are especially formulated for baking. EGGS Shortenings generally consist of nearly 100% fat. Egg is one of the important ingredient in baking. It is used in large quantity and more Shortenings may be made from vegetable oils, animal fats, or both. During expensive than many of the other high-volume ingredients, such as flour, sugar. manufacturing, the fats are hydrogenated. This process turns liquid oils into solid fats. Shortenings are used for many purposes. Composition of Egg A whole egg consists primarily of a yolk, a white, and a shell. It contains a Butter is a dairy product with high butterfat content which is solid when chilled and at room membrane that lines the shell and forms an air cell at the large end, and two white strands temperature in some regions, and liquid when warmed. It consists of about 80% fat, about called chalazae that hold the yolk centered. 15% water, and about 5% milk solids. Butter is available salted and unsalted. Unsalted The yolk is high in both fat and protein, and contains iron and several butter is more perishable, but it has a fresher, sweeter taste and is thus preferred in baking. vitamins. Its color ranges from light to dark yellow, depending on the diet of the chicken. Two major advantage of Butter: The white is primarily albumin protein, which is clear and soluble when raw Flavor - Shortenings are intentionally flavorless, but butter has a highly but white and firm when coagulated. The white also contains sulfur. desirable flavor. The shell is not the perfect package, in spite of what you may have been told. Melting qualities - Butter melts in the mouth. Shortenings do not. After eating It is not only fragile but also porous, allowing odors and flavors to be pastries or icings made with shortening, one can be left with an unpleasant absorbed by the egg and allowing the egg to lose moisture even if unbroken. film of shortening coating the mouth.
Margarine Eggs perform the following functions in baking: Margarine is manufactured from various hydrogenated animal and vegetable fats, 1. Structure - Like gluten protein, egg protein coagulates to plus flavoring ingredients; emulsifiers; coloring agents; and other ingredients. It contains 80 give structure to baked products. This is especially important to 85% fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. Thus, in high-ratio cakes, in which the high content of sugar and fat it may be considered a sort of imitation butter consisting of shortening, water, and flavoring. weakens the gluten.
Oils 2. Emulsifyier - Egg yolks contain natural emulsifiers that help Oils are liquid fats. They are not often used as shortenings in baking because they produce smooth batters. This action contributes to volume spread through a batter or dough too thoroughly and shorten too much. Some breads and a and to texture. few cakes and quick breads use oil as a shortening. Beyond this, the usefulness of oil in the 3. Leavening -Beaten eggs incorporate air in tiny cells, or bubbles. In a batter, this trapped bakeshop is limited primarily to greasing pans, deep-frying doughnuts, and serving as a air expands when heated and aids in leavening. wash for some kinds of rolls. 4. Shortening action - The fat in egg yolks acts as a shortening. This is an important function in products that are low in other fats. Lard 5. Moisture Lard is a semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty 6. Flavor. acid content and no transfat. Because of its plastic quality, it was once highly valued for 7. Nutritional value making flaky piecrusts and biscuits. 8. Color - Yolks impart a yellow color to dough and batters. Also, when baked in dough, eggs brown easily and contribute to crust color. Storage of Fat All fats become rancid when exposed to the air too long. Also, they tend to absorb odors and Leavening Agent flavors from other foods. Highly perishable fats, such as butter, should be stored, well Substance causing expansion of dough and batters by the release of gases within wrapped, in the refrigerator. Other fats and oils should be kept in tightly closed containers in such mixtures, producing baked products with porous structure. Leavening agent should be a cool, dry place. measured exactly because minor changes can produce major defects in baked products.
Milk Types of leavening agent: Milk is the most important liquid in the bakeshop. It is used in baked products to improve texture and mouth feel. The protein in milk also gives a soft crumb structure in Chemical - Baking powder, sodium bicarbonate, ammonium bicarbonate (by releasing carbon dioxide cakes, and contributes to the moisture, color and flavor of a baked product. gas)
Biological – Yeast is the leavening agent in breads, dinner rolls, Danish pastries, and similar products.
18 20
Types of yeast: 1. Fresh yeast - also called compressed yeast, is moist and perishable. 2. Active dry yeast - is a dry, granular form of yeast. It must be rehydrated in four times its weight of warm water (105°F/41°C) before use. 3. Instant dry yeast - sometimes called rapid-rise or quick-rise yeast like active dry yeast, it is also a dry granular form of yeast, but it does not have to be dissolved in water before use.
Functions of leavening agents in bakery products –
It increases the volume of the product. It improves the product by making it tender and lighter. It improves the crumb color, softness of the texture, taste and smell. It improves the digestibility.
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Types of yeast: 1. Fresh yeast - also called compressed yeast, is moist and perishable. 2. Active dry yeast - is a dry, granular form of yeast. It must be rehydrated in four Assessment test times its weight of warm water (105°F/41°C) before use. 3. Instant dry yeast - sometimes called rapid-rise or quick-rise yeast like active dry Write the main ingredients in a big circles and the types/classifications of each yeast, it is also a dry granular form of yeast, but it does not have to be dissolved in ingredients in the smaller circles. water before use.
Functions of leavening agents in bakery products –
It increases the volume of the product.
It improves the product by making it tender and lighter. 1. sugar It improves the crumb color, softness of the texture, taste and smell. 2.
It improves the digestibility.
flour Parts of Ingredients in eggs baking
3.
4. 9. 10.
shortening Leavening agent
5. 7.
6. 8.
21 22
What I Know
Let us determine your prior knowledge in Preparing and Producing Bakery Products by taking this pretest. I. Multiple Choice: Directions: Read and analyze the statement carefully. Choose the correct answer and write the letter only in your answer sheet.
1. This equipment is used to mix, blend or stir baking mixtures. It is called A. Electric mixer C. Spatula B. Rubber Scraper D. Wooden Spoon 2. Which of the following is used for baking, heating or drying foods? A. Electric mixer C. Oven B. Baking pan D. Refrigerator 3. An equipment used in rolling or kneading large amount of dough mixture, A. Electric mixer C. Oven B. Dough Cutter D. Dough Roller 4. The following are substitute for egg, except A. Applesauce C. Sugar B. Banana D. Soy yogurt 5. This ingredient can be an alternative for cornstarch, A. Egg C. Salt B. Flour D. Sugar 6. A cup of evaporated milk can be substituted with, A. 1 c. evap. Milk + ½ c. water C. ½ c. evap. Milk + ½ c. water B. 1 tbsp. evap. Milk + ½ c. water D. ¾ tsp + 1 c. water 7. What is the equivalent measurement in cups of a ½ pureed ripe banana? A. 1 cup C. ¾ cup B. ½ cup D. ¼ cup 8. What are the two types of dough? A. Hard dough and Soft dough C. Light dough and Thick dough B. Lean dough and Rich dough D. Plain dough and Rich dough 9. What are the two types of method used in kneading a dough? A. Cut and Fold Method and C. One-bowl Method and Cut in Method Conventional Method B. Folding and kneading D. Straight dough Method and Sponge dough Method 10. Which type of mixing technique is commonly done in baking bread? A. Blending C. Folding B. Creaming D. Kneading
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What I Know B. Matching Type:
____1. Rubbing one or two ingredients in a bowl A. Cutting in Let us determine your prior knowledge in Preparing and Producing Bakery with the help of a wooden spoon. B. Folding Products by taking this pretest. ____2. Mixing fat and flour with the use of a pastry C. Creaming I. Multiple Choice: blender. D. Beating Directions: Read and analyze the statement carefully. Choose the correct ____3. This is working with two ingredients very gently E. Cut and fold answer and write the letter only in your answer sheet. to retain air in the mixture.
____4. A combination of two motions cutting vertically 1. This equipment is used to mix, blend or stir baking mixtures. It is called through the mixture and turning over and A. Electric mixer C. Spatula B. Rubber Scraper D. Wooden Spoon over by gliding the spoon or rubber scrapper 2. Which of the following is used for baking, heating or drying foods? ____5. It is done to incorporate air in a mixture A. Electric mixer C. Oven by mechanical agitation. B. Baking pan D. Refrigerator 3. An equipment used in rolling or kneading large amount of dough mixture, A. Electric mixer C. Oven B. Dough Cutter D. Dough Roller 4. The following are substitute for egg, except A. Applesauce C. Sugar B. Banana D. Soy yogurt 5. This ingredient can be an alternative for cornstarch, A. Egg C. Salt B. Flour D. Sugar 6. A cup of evaporated milk can be substituted with, A. 1 c. evap. Milk + ½ c. water C. ½ c. evap. Milk + ½ c. water B. 1 tbsp. evap. Milk + ½ c. water D. ¾ tsp + 1 c. water 7. What is the equivalent measurement in cups of a ½ pureed ripe banana? A. 1 cup C. ¾ cup B. ½ cup D. ¼ cup 8. What are the two types of dough? A. Hard dough and Soft dough C. Light dough and Thick dough B. Lean dough and Rich dough D. Plain dough and Rich dough
9. What are the two types of method used in kneading a dough?
A. Cut and Fold Method and C. One-bowl Method and
Cut in Method Conventional Method
B. Folding and kneading D. Straight dough Method and
Sponge dough Method
10. Which type of mixing technique is commonly done in baking bread?
A. Blending C. Folding B. Creaming D. Kneading
23 24
What is it
Good day learners! In this lesson you have to read Information Sheet No. 1 thoroughly. After reading, please answer Self-check No.1 to check how much you have learned from the new information you have read.
Information Sheet No. 1
1.1 Table Abbreviation Unit of Measurement Abbreviations gallon gal. quart gal. pint qt. cup C or c. tablespoon tbsp. or T teaspoon tsp. or t. fluid ounce fl. oz. ounce oz. pound lb. gram g. kilogram kg.
1.2 Baking Ingredients Substitution
Substitution of Common Ingredients Alternative ingredients that replace the role of the original ingredients in the absence of other ingredients.
Examples: 1. Flour A. 1 C All-purpose Flour = 70g. bread flour + 60g. cake flour B. 1 C Bread Flour = 1 tbsp. gluten flour + 1 c. all-purpose flour 2. Shortening A. 1 C Butter = 1 C margarine 3. Liquid Ingredients A. 1 C evaporated milk = ¾ C powdered milk + ½ C water
25 4. 1 Egg = 1/3 C applesauce What is it = ½ ripe pureed banana = ½ C buttermilk = ¼ C soy yogurt Good day learners! In this lesson you have to read Information Sheet No. 1 5. 1 tbsp. Cornstarch thoroughly. After reading, please answer Self-check No.1 to check how much you = 2 tbsp. flour have learned from the new information you have read. 6. 1 ounce sweetened chocolate = ¼ C cocoa + 1 ½ to 2 tsp. shortening
Information Sheet No. 1 2. Equivalent Measurements and Weights
1.1 Table Abbreviation Equivalent Unit of Measurement Abbreviations A measurement that will equate to the same quantity or amount with gallon gal. another unit of measurement. quart gal. pint qt. cup C or c. Given Equivalents Measurement/Weight tablespoon tbsp. or T 1 gallon (gal.) 4 quarts teaspoon tsp. or t. 1 quart (qt.) 2 pints fluid ounce fl. oz. 1 pint (pt.) 2 cups ounce oz. 1 cup (c.) 8 ounces (oz.) pound lb. ½ cup 4 ounces gram g. ¼ cup 2 ounces kilogram kg. 1/8 cup 1 ounces 1 tablespoon (tbsp..) 3 teaspoons (tsp.) 1 pound (lb.) 16 ounces 1.2 Baking Ingredients Substitution 1 kilogram (kg.) 1000g (g.)
Substitution of Common Ingredients Alternative ingredients that replace the role of the original ingredients in the absence of other ingredients.
Examples: 1. Flour A. 1 C All-purpose Flour
= 70g. bread flour + 60g. cake flour B. 1 C Bread Flour = 1 tbsp. gluten flour + 1 c. all-purpose flour
2. Shortening A. 1 C Butter = 1 C margarine 3. Liquid Ingredients A. 1 C evaporated milk = ¾ C powdered milk + ½ C water
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Self-check No. 1
Assessment: Paper and Pencil Test Activity 1 Directions: Based on the lesson presented above, write the substitute ingredients of the following. Write your answers on the space provided.
A. Recipe: Classic Brownies Ingredients: 2 oz. chocolate, melted 1/3 c. butter ______ 1 C all-purpose flour ______ ¼ tsp baking powder 2 eggs, beaten (choose only 1 substitute) ______ 1 C butter ½ tsp vanilla 1 C nuts, chopped
B. Recipe: Pan De Sal Ingredients: 1kg bread flour ______ 1 ½ tbsp., instant yeast ¼ c lukewarm water 200grams brown sugar 2 tbsp. oil 2 tsp rock salt 1 tsp vanilla 150grams lard 2 c water
C. Recipe: Cinnamon Roll Ingredients: 1 tbsp. yeast 1tsp salt 1 tsp sugar ½ tsp vanilla ½ c. water 3 c all-purpose flour ______ 2 c milk ______ ¼ c sugar 3 tbsp. butter
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Activity 2 Self-check No. 1 Directions: Write the equivalent weights and measurement of the following unit of measurements given below. Assessment: Paper and Pencil Test 1. 4 qt. = ____ gal. Activity 1 2. ½ C = ____ oz. Directions: Based on the lesson presented above, write the substitute 3. 2 tbsp. = ____ tsp. ingredients of the following. Write your answers on the space provided. 4. 1500g. = ____ kg. 5. 1 ½ pt. = ____ C A. Recipe: Classic Brownies 6. 3 lb. = ____ oz. Ingredients: 7. 32 tbsp. = ____ C 2 oz. chocolate, melted 8. 2 gal. = ____ qt. 9. ¾ kg. = ____ g. 1/3 c. butter ______10. 2 ½ lb. = ____ C. 1 C all-purpose flour ______ ¼ tsp baking powder 2 eggs, beaten (choose only 1 substitute) ______ 1 C butter ½ tsp vanilla 1 C nuts, chopped
B. Recipe: Pan De Sal Ingredients: 1kg bread flour ______ 1 ½ tbsp., instant yeast ¼ c lukewarm water 200grams brown sugar 2 tbsp. oil 2 tsp rock salt 1 tsp vanilla 150grams lard
2 c water
C. Recipe: Cinnamon Roll
Ingredients: 1 tbsp. yeast 1tsp salt
1 tsp sugar ½ tsp vanilla ½ c. water
3 c all-purpose flour ______ 2 c milk ______ ¼ c sugar 3 tbsp. butter
27 28
What is it
Good day learners! In this lesson you have to read Information Sheet No. 2 thoroughly. After reading, please do the Performance Task No. 2.1 to check how much you have learned from the new information you have read.
Information Sheet No. 2
I. Types, Kinds and Classification of Bakery Products
Preparing bakery products requires understanding and patience in following the procedures and measuring the ingredients correctly. The following lessons will let you experience how to make baked products.
There are different kinds of baked products. Let us talk about the very common baked products which are the various types of breads. Below are pieces of information that you need to read and familiarize.
A. Breads Breads are baked goods which are usually made of the following major baking ingredients, namely: flour, water and yeast or another leavening agent. These ingredients are mixed and often kneaded and baked.
Types of Bread
1. Soft Roll Bread – yeast-raised roll with a soft outer crust a. Dinner Rolls b. Ensaymada 2. Hard Roll Bread-- yeast-raised roll with a hard outer crust. a. Monay b. Pan de Sal 3. Quick Breads—non yeast dependent bread made with a leavening agent (such as baking powder or baking soda) that permits immediate baking of the dough or batter mixture. a. Muffins – tender, moist, and simple cup breads leavened with baking powder or baking soda. b. Biscuits – small flaky breads leavened with baking powder, baking powder makes preparation time shorter than yeast is used.
29 II. Kinds of Dough in Baking Bread
1. Lean dough What is it This kind of dough is made of basic ingredients like flour, yeast, salt, with enough amount of sugar and shortening. Lean dough is usually made into Pan de sal, Pan Amerikano, French bread Good day learners! In this lesson you have to read Information Sheet No. 2 and other crusty bread varieties. 2. Rich dough thoroughly. After reading, please do the Performance Task No. 2.1 to check how This dough is still made of the basic ingredients flour, yeast, salt, much you have learned from the new information you have read. sugar and shortening. But this dough uses more sugar and butter as shortening. It contains nuts, fruits, eggs and other additional ingredients that would make your dough mixture Information Sheet No. 2 richer. This type of dough is used in making rolls, coffee cakes, and sweet bread varieties. I. Types, Kinds and Classification of Bakery Products
Preparing bakery products requires understanding and patience in following the procedures and measuring the ingredients correctly. The following lessons will let you experience how to make baked products. What I Can Do There are different kinds of baked products. Let us talk about the very common baked products which are the various types of breads.
Below are pieces of information that you need to read and familiarize. In this lesson you have to do the Performance Task No. 1 to check how much
have you learned. A. Breads Breads are baked goods which are usually made of the following major baking ingredients, namely: flour, water and yeast or another Performance Task No. 1 leavening agent. These ingredients are mixed and often kneaded and baked. Activity 1: Hands-on Activity
Types of Bread Directions: Follow the recipe on how to bake Pan de Sal using ingredients for a lean type dough. 1. Soft Roll Bread – yeast-raised roll with a soft outer crust a. Dinner Rolls Recipe: Pan De Sal b. Ensaymada 2. Hard Roll Bread-- yeast-raised roll with a hard outer crust. Ingredients: a. Monay 1-2 tbsp. dry yeast b. Pan de Sal 1 c. lukewarm water 3. Quick Breads—non yeast dependent bread made with a leavening agent (such as baking powder or baking soda) that permits 3 tbsp. white sugar immediate baking of the dough or batter mixture. 1 c. evaporated milk a. Muffins – tender, moist, and simple cup breads leavened with 3 tbsp. butter (melt in a lowest heat) baking powder or baking soda. 1 tsp. salt b. Biscuits – small flaky breads leavened with baking powder, 5 ½ c. 1st class flour baking powder makes preparation time shorter than yeast is Lard for greasing baking sheet/s used.
29 30 Procedure: 1. Pre-heat the oven into 205˚C for 15 minutes only. 2. While you are pre-heating the oven measure the needed ingredients. 3. Sift the flour first before you measure or weigh.
https://bit.ly/36DSvoO 4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand for 8-10 minutes until mixture becomes bubbly.
https://bit.ly/2RCEXWf 5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.
6. Put 2 c. flour and beat until smooth in texture.
https://bit.ly/2Gy5yxr 7. Add another 1 cup of flour. Continue mixing until the mixture is smooth. 8. Transfer dough on a floured board and gradually add remaining flour while kneading. Continue kneading until the dough becomes smooth and glossy or shiny.
31 Procedure: 9. Shape into a smooth ball and grease all sides with lard. Place in a slightly greased bowl. Cover with clean damp cloth. Allow to rise for 1 ½ hour. Then 1. Pre-heat the oven into 205˚C for 15 minutes only. punch down the dough. Reshape and put it back in the bowl. Allow to rest for 2. While you are pre-heating the oven measure the needed ingredients. 20 minutes. 3. Sift the flour first before you measure or weigh.
10. Cut dough into two. Then roll each half into an elongated shape. https://bit.ly/36DSvoO 11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs. 4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand for 8-10 minutes until mixture becomes bubbly.
12. Place them on a greased baking sheet with one side of each piece facing up, spread them about 2 ½ cm apart. Let it rise until nearly double in size. Then, https://bit.ly/2RCEXWf bake them in a preheated oven at 180-200˚C for 12-15 minutes, or until its 5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved. done.
Rubric for preparing variety of bakery products according to standard mixing procedures/ formulation/recipes and desired product characteristics
Criteria Excellent Very Good Fair Poor 6. Put 2 c. flour and beat until smooth in texture. (5points) Good (3points) (2 points) (1point) (4 points) Accuracy of following the procedure in mixing the ingredients Color of the baked product https://bit.ly/2Gy5yxr Texture of the baked 7. Add another 1 cup of flour. Continue mixing until the mixture is smooth. product 8. Transfer dough on a floured board and gradually add remaining flour while Taste of the baked kneading. Continue kneading until the dough becomes smooth and glossy or product shiny. Total
31 32
What is it
Good day learners! In this lesson you have to read Information Sheet No. 3 thoroughly. After reading, please do the Performance Task No. 2 to check how much you have learned.
Information Sheet No. 3
I. Mixing Procedures for Bakery Products
Methods of Mixing Dough.
A. Straight Dough Method/One Bowl Method This method of mixing combines all ingredients together at one time to make the dough. The dough needs kneading and will be set aside to rise. B. Sponge Dough Method This method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which is set to rise until bubbly. Then, the remaining ingredients will be added and the mixture is considered as straight dough. C. No-knead Dough Method This method has a softer batter instead of a dough. Kneading is not required to mix the ingredients thoroughly.
33
What is it What I Can Do
Good day learners! In this lesson you have to read Information Sheet No. 3 Performance Task No. 2 thoroughly. After reading, please do the Performance Task No. 2 to check how much you have learned. Activity 1: Hands-on Activity Directions: Follow the recipe of a straight dough method or one bowl method of making a Banana Muffin. Information Sheet No. 3 Recipe: Banana Muffin I. Mixing Procedures for Bakery Products Ingredients: 1 ½ c. all-purpose flour Methods of Mixing Dough. 1 tsp. baking powder 1 tsp. baking soda A. Straight Dough Method/One Bowl Method ½ tsp. salt This method of mixing combines all ingredients together at one 3 large bananas, mashed time to make the dough. The dough needs kneading and will be ¾ c. white sugar set aside to rise. 1 egg B. Sponge Dough Method This method mixes part of the liquid, flour, and all of the yeast to 1/3 c. butter, melted make a soft mixture which is set to rise until bubbly. Then, the Procedure: remaining ingredients will be added and the mixture is considered as straight dough. 1. Pre-heat oven to 350˚F for 15 minutes. Place paper cups on the muffin pan. C. No-knead Dough Method Sift together the flour, baking powder, baking soda and salt. Set aside. This method has a softer batter instead of a dough. Kneading is 2. In a large bowl, combine mashed banana, sugar, egg and melted butter. Add not required to mix the ingredients thoroughly. in flour mixture, and mix until smooth. Scoop into muffin pans. 3. Bake for 25-30 minutes or until done.
Rubric for preparing variety of bakery products according to standard mixing procedures/ formulation/recipes and desired product characteristics
Criteria Excellent Very Good Fair Poor (5points) Good (3points) (2 points) (1point) (4 points) Accuracy of following the procedure in mixing the ingredients Color of the baked product Texture of the baked product Taste of the baked product Total
33 34
What is it
Good day learners! In this lesson you have to read Information Sheet No. 3.1 thoroughly. After reading, please do the Performance Task no. 3 to check how much you have learned.
Information Sheet No. 3.1
3. Baking Recipe
Recipe: Soft Roll (Dinner Roll) Ingredients: 315 g. 1st class flour 90 g. white sugar 10 g. yeast 150 ml. evaporated milk 30 g. butter 2 eggs (1 for egg wash) ½ tbsp. salt Optional: hotdog, chocolate or cheese for filling Procedure: 1. Pre-heat the oven into 180-190˚C or 375˚F for 15 minutes only. 2. While you are pre-heating the oven measure the needed ingredients. 3. Sift the flour first before you measure or weigh. 4. Add yeast into evaporated milk. Set aside. 5. In a large bowl cream sugar and butter until light and fluffy. Add egg. 6. Combine flour and salt. Stir slightly. 7. Pour flour mixture into a flat surface table. And make a well at the center. 8. Add butter mixture and milk mixture. 9. Mix all the ingredients until well blended. (if a dough cutter is available, use a dough cutter in mixing the added ingredients) 10. Knead the dough until all ingredients are incorporated or until it becomes smooth in texture. 11. Place on a bowl and rest for an hour for proofing or to double its size. 12. Portioned dough for about 12 pieces and shaped to your desired shapes. (you may add fillings like, cheese and hotdogs) 13. Place the dough into a slightly greased baking sheet and let it proof for about an hour. Brushed egg wash or milk wash 14. Bake the dough for 15-20 minutes or until its done.
35
What is it What I Can Do
Good day learners! In this lesson you have to read Information Sheet No. 3.1 Performance Task No. 3 thoroughly. After reading, please do the Performance Task no. 3 to check how much Activity 1: Hands-on Activity you have learned. Directions: Follow the recipe given in the information sheet no. 3.1. This activity will
be done individually and should last only for 2-4 hours. Your baked products will be Information Sheet No. 3.1 graded by this given rubric below.
3. Baking Recipe Rubric for baking bakery products according to techniques and appropriate Recipe: Soft Roll (Dinner Roll) conditions; and enterprise requirements and standards* Ingredients: Criteria Excellent Very Good Good Fair Poor (5points) (4 points) (3points) (2 points) (1point) st 315 g. 1 class flour Size and 90 g. white sugar Shape 10 g. yeast Color 150 ml. evaporated milk Texture 30 g. butter Taste 2 eggs (1 for egg wash) Total
½ tbsp. salt Optional: hotdog, chocolate or cheese for filling Procedure: 1. Pre-heat the oven into 180-190˚C or 375˚F for 15 minutes only. 2. While you are pre-heating the oven measure the needed ingredients. 3. Sift the flour first before you measure or weigh. 4. Add yeast into evaporated milk. Set aside. 5. In a large bowl cream sugar and butter until light and fluffy. Add egg. 6. Combine flour and salt. Stir slightly. 7. Pour flour mixture into a flat surface table. And make a well at the center. 8. Add butter mixture and milk mixture. 9. Mix all the ingredients until well blended. (if a dough cutter is available, use a dough cutter in mixing the added ingredients)
10. Knead the dough until all ingredients are incorporated or until it becomes smooth in texture. 11. Place on a bowl and rest for an hour for proofing or to double its size.
12. Portioned dough for about 12 pieces and shaped to your desired shapes. (you may add fillings like, cheese and hotdogs) 13. Place the dough into a slightly greased baking sheet and let it proof for about an hour. Brushed egg wash or milk wash 14. Bake the dough for 15-20 minutes or until its done.
35 36
What is it
Good day learners! In this lesson you have to read Information Sheet No. 4 thoroughly. After reading, please answer Self-check No. 2 to check how much you have learned from the new information you have read.
Information Sheet No. 4
I. Bakery Product Characteristics
In this lesson, you will know how to determine the quality of a bread by knowing its characteristics.
II. Characteristics of a Well-Made Bread 1. Appears larger than its weight. 2. No cracks and bulges. 3. It has thin crust and has a golden brown color outer surface. 4. It has fine even grain and smooth crumb. 5. It has a soft and elastic texture when eaten. 6. It does not crumble easily. 7. It often smells like milk, sugar and nuts. 8. Typical breads usually taste sweet or creamy, not sour.
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Self-check No. 2 What is it
Assessment: Paper and Pencil Test Good day learners! In this lesson you have to read Information Sheet No. 4 thoroughly. After reading, please answer Self-check No. 2 to check how much you Activity 1 have learned from the new information you have read. Directions: Bring the following baked products and give its characteristics.
1. Cheese Bread Information Sheet No. 4 a.______b.______c.______d.______I. Bakery Product Characteristics e.______
In this lesson, you will know how to determine the quality of a bread by 2. Ensaϊmada knowing its characteristics. a.______
b.______
c.______II. Characteristics of a Well-Made Bread d.______1. Appears larger than its weight. e.______2. No cracks and bulges. 3. It has thin crust and has a golden brown color outer surface. 3. Monay 4. It has fine even grain and smooth crumb. a.______5. It has a soft and elastic texture when eaten. b.______6. It does not crumble easily. c.______7. It often smells like milk, sugar and nuts. d.______8. Typical breads usually taste sweet or creamy, not sour. e.______
4. Pan de sal a.______b.______c.______d.______e.______
5. Pan de leche a.______b.______c.______d.______e.______
37 38
What I Have Learned
From all the information and recipes that you have encountered from these lessons, what are your realizations about the following: a. Using substitution of ingredients if the ingredients needed are not available. ______b. Differentiate soft rolls, hard rolls and quick breads. ______c. Which type of dough used in making breads is more convenient to use and why? ______d. In your own observation and opinion, which among the three mixing procedures is the most commonly used in making breads? Justify your answer. ______e. In the given recipes above, which bakery product did you enjoy doing the most? State the reason of your choice. ______f. Based on the information sheet about the characteristics of a well-made bread, how often do you think you encountered these characteristics on the commercialized breads in the local bakeries? Is there really a need to cut down the quality of bakery products in the market for quantity? Justify your answer. ______
39
What I Have Learned
Lesson Information From all the information and recipes that you have encountered from these lessons, what are your realizations about the following: a. Using substitution of ingredients if the ingredients needed are not available. BAKING TECHNIQUES USED IN BAKERY PRODUCTS ______Baking is one of the delicate culinary arts, which requires careful and precise measurements, ingredients, cooking temperatures, and techniques. b. Differentiate soft rolls, hard rolls and quick breads. Although the fine balancing act of baking is intimidating to some, any home ______cook can become a baker with the right ingredients and baking supplies, a bit ______patience, and reliable recipes. c. Which type of dough used in making breads is more convenient to use and why? 1. Always Have the Correct Butter Consistency ______Butter is the start line point of food, so it is important to own it prepped as the ______recipe suggests. The temperature of butter can affect the texture of baked goods. There are three different consistencies of butter that baking recipes typically d. In your own observation and opinion, which among the three mixing procedures is the most commonly used in making breads? Justify your call for: softened, chilled (or frozen like in scones), and melted. answer. Chilled butter that has been well chilled in the refrigerator or freezer so that it ______will not melt during mixing. This helps create flaky pockets in recipes like pie crust. ______melted butter should be liquified and lukewarm. If melted butter is too hot, the batter and eggs will be cooked. e. In the given recipes above, which bakery product did you enjoy doing the most? State the reason of your choice. ______f. Based on the information sheet about the characteristics of a well-made bread, how often do you think you encountered these characteristics on the commercialized breads in the local bakeries? Is there really a need to cut down the quality of bakery products in the market for quantity? Justify your answer. ______shorturl.at/ktNO1
39 40 2. Room Temperature is KEY
When we mention temperature, a recipe entails temperature eggs or any dairy ingredients like milk or yogurt, make it sure you will follow suit. The room temperature of ingredients emulsify much easier into batter, which creates a uniform texture throughout your baked good.
3. Read the Recipe before Beginning
Reading ahead will help you know the how, why, where, and when of what you are close to do. It will take you 1-5 minutes and could save you from wasting your ingredients (and money!) on a failed dessert.
4. Always Have Ingredients Prepped
Measure your ingredients before beginning a recipe. Read through the ingredients, get them prepared and ready on your counter, then read the recipe fully. There is little room for error after you begin recipes this way.
5. Learn How to Measure
Baking is a science. Excellent baking requires precise ratios, proven techniques, and successful recipes that have been tested for taste. Unlike cooking, you can’t just bake something by throwing some ingredients together, mess it up and eat it anyway! One of the most crucial parts of baking is measuring ingredients properly. Problems are common if measurements are incorrect. Having a firm grasp of measuring techniques is important. Measure dry ingredients in measuring cups or spoons– these are specially designed for dry ingredients. Spoon and level (aka ―spoon and sweep‖) your dry ingredients. This means that you should use a spoon to fill the cup and level it off.
41 2. Room Temperature is KEY 6. Weigh Your Ingredient
When we mention temperature, a recipe entails temperature eggs or any dairy A gram or ounce is often a gram or an oz. But a cup isn’t always a cup. ingredients like milk or yogurt, make it sure you will follow suit. The room temperature of ingredients emulsify much easier into batter, which creates a uniform texture throughout your baked good.
3. Read the Recipe before Beginning
Reading ahead will help you know the how, why, where, and when of what you are close to do. It will take you 1-5 minutes and could save you from wasting your ingredients (and money!) on a failed dessert.
4. Always Have Ingredients Prepped shorturl.at/ktNO1 Measure your ingredients before beginning a recipe. Read through the ingredients, get them prepared and ready on your counter, then read the recipe fully. There is little room for error after you begin recipes this way. 7. Get an Oven Thermometer
5. Learn How to Measure When you set your oven to 350°F, it not really be 350°F inside. It could only
Baking is a science. Excellent baking requires precise ratios, proven be off by a touch – 10 degrees about. Or over that – 100 degrees or perhaps more! techniques, and successful recipes that have been tested for taste. Unlike cooking, for baked goods. An inaccurate oven can ruin your food, the hours spent on the you can’t just bake something by throwing some ingredients together, mess it up and recipe, the cash spent on ingredients, and leave you hungry for dessert. eat it anyway! One of the most crucial parts of baking is measuring ingredients properly. Problems are common if measurements are incorrect. Having a firm grasp of measuring techniques is important. Measure dry ingredients in measuring cups or spoons– these are specially designed for dry ingredients. Spoon and level (aka ―spoon and sweep‖) your dry ingredients. This means that you should use a spoon to fill the cup and level it off.
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41 42 8. Keep Your Oven Door Closed
You now know how the oven’s temperature can ruin a recipe. But what can completely throw off the oven temperature is constantly opening and shutting that oven to peek at your baking cupcakes.
9. Chill Your Cookie Dough
If a recipe requires chilling the cookie dough, don’t skip that step. If a recipe yields super sticky cookie dough, chill it before rolling and baking. Chilling firms up cookie dough, decreasing the chance of spreading. Chilling cookie dough not only ensures a thicker, more solid cookie but an accentuated flavour.
Mixing Techniques Used in Baking
Mixing methods greatly affect flour mixtures and its resulting product. Various techniques have been developed for efficiency and convenience. Some of them are as follows:
Creaming – rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.
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43 8. Keep Your Oven Door Closed Cutting in – mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces, You now know how the oven’s temperature can ruin a recipe. But what can coating them with flour to create coarse, granular mixtures for pastries completely throw off the oven temperature is constantly opening and shutting that and biscuits. oven to peek at your baking cupcakes.
9. Chill Your Cookie Dough
If a recipe requires chilling the cookie dough, don’t skip that step. If a recipe yields super sticky cookie dough, chill it before rolling and baking. Chilling firms up cookie dough, decreasing the chance of spreading. Chilling cookie dough not only ensures a thicker, more solid cookie but an accentuated flavour.
shorturl.at/hjPW3 Mixing Techniques Used in Baking
– this is working with to ingredients very gently to retain air in Mixing methods greatly affect flour mixtures and its resulting product. Various Folding techniques have been developed for efficiency and convenience. Some of them are the mixture. It often involves one delicately textured ingredient such as as follows: beaten egg white or whipped cream, which would be reduced to nothing if handled crudely, and a batter type mix. Creaming – rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.
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43 44 Cut and fold – a combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scrapper across the bottom of the mixing bowl at each turn.
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Beating – it is done to incorporate air in a mixture by mechanical agitation. It could be finished with the help of special gadgets like wire whips, egg beaters or electric food mixers or with a fork.
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Stirring – it is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are combined.
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45 Cut and fold – a combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber Whipping – it is a process of beating eggs and cream to fill them with scrapper across the bottom of the mixing bowl at each turn. air and make them thick and fluffy.
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Beating – it is done to incorporate air in a mixture by mechanical shorturl.at/deES7 agitation. It could be finished with the help of special gadgets like wire whips, egg beaters or electric food mixers or with a fork. Sifting – it is a process of separating coarse particles in the ingredients by passing through a sieve. Air is incorporated through this method.
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Stirring – it is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are shorturl.at/eiyFS combined.
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45 46
Self-Checked
Below are statements describing the different mixing techniques used in producing bakery products. Choose the correct word/term from the box and write your answer in your test notebook.
Creaming Cutting-in Stirring Beating Whipping Sifting Folding Cut and Fold
______1. Separating coarse particles in the ingredients by passing through a sieve. ______2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric mixer. ______3. Mixing fat and flour using a pastry blender or two knives in a scissor- like manner. ______4. Working with two ingredients very gently to retain air in the mixture. ______5. Beating egg and creaming to fill with air and make them thick and fluffy.
47
Lesson Information
TEMPERATURE RANGES IN BAKERY PRODUCTS
Self-Checked Types of Product Oven Temperature Baking Time Below are statements describing the different mixing techniques used in BREADS producing bakery products. Choose the correct word/term from the box and Biscuits write your answer in your test notebook. 425°F - 450°F 10 to 15 min Corn bread 400°F - 425°F 30 to 40 min Creaming Cutting-in Stirring Beating Whipping Sifting Muffins 400°F - 425°F 20 to 25 min Folding Cut and Fold Quick Loaf breads 350°F - 375°F 1 to 1 ¼ hr Yeast bread 425°F 30 to 40 min ______1. Separating coarse particles in the ingredients by passing through a sieve. COOKIES ______2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric mixer. Drop 425°F - 450°F 8 to 15 min ______3. Mixing fat and flour using a pastry blender or two knives in a scissor- like manner. Rolled 425°F - 450°F 8 to 10 min ______4. Working with two ingredients very gently to retain air in the mixture. ______5. Beating egg and creaming to fill with air and make them thick and fluffy. Oven temperature is one in all the key baking parameters. It will be measured, modified, and controlled in order to influence process conditions directly, thereby affecting a product’s final characteristics.
The oven temperature for bread baking varies in line with the ingredients
accustomed make the bread. Generally, leaner breads (made with flour, water, and yeast) are baked at 400° to 425°. Richer breads (made with more fat and eggs) are baked at lower temperatures. Breads made with but 1/2 cup sugar are generally baked at 375° and bread with more are baked at 350°.A loaf of bread can bake from 25 to 45 minutes. The baking time depends on the scale and shape of the loaf and also the temperature of the oven.
47 48 General Guidelines and Principles in Baking
1. Be familiar with the kinds of flours and their specific uses. 2. The frequency and intensity of mixing flour with other ingredients differ from each product. 3. Ingredients combined in a product react differently at various temperatures. 4. The rate at which boiling temperature inside the product is reached depends on oven temperature, ingredients, size, and shapes of baking pans. 5. Baked products that are crisp or brittle require temperature higher than boiling point, while those that are soft and spongy, like breads, cakes, or muffins, do not require above boiling point temperature. 6. When the oven temperature is too high, crust is formed too fast, limiting its expansion, thus, producing a product that is cracked and lower in volume. 7. To start right, check all ingredients (with their prescribe kinds and amount), baking procedure, tools, and equipment needed. 8. Do all preparation activities like measuring, sifting, greasing, peeling, paring, mashing, chopping, thawing, etc. before mixing. 9. Follow carefully the procedures and techniques in correct measurements for dry and liquid ingredients. 10. Know how to execute properly the different processes involved in baking. 11. Use the right size of baking pan needed for the recipe. Using the correct pan gives your baked product a good size, good shape, and good contour.
49 General Guidelines and Principles in Baking
1. Be familiar with the kinds of flours and their specific uses. Glossary 2. The frequency and intensity of mixing flour with other ingredients differ from each product. Bake to cook food in a dry heat method inside an oven. 3. Ingredients combined in a product react differently at various temperatures. Blend to combine ingredients and produce a homogenous mixture 4. The rate at which boiling temperature inside the product is reached depends Chill to refrigerate, to reduce the temperature of food. on oven temperature, ingredients, size, and shapes of baking pans. Dough a soft, thick mass or mixture of dry ingredients (e.g., flour or 5. Baked products that are crisp or brittle require temperature higher than boiling Meal) and liquid (e.g., water) that is kneaded, shaped, and point, while those that are soft and spongy, like breads, cakes, or muffins, do Baked into bread or pastry not require above boiling point temperature. Folding this is working with two ingredients very gently to retain air in 6. When the oven temperature is too high, crust is formed too fast, limiting its the mixture. expansion, thus, producing a product that is cracked and lower in volume. Knead to press, stretch, and fold the dough until gluten is 7. To start right, check all ingredients (with their prescribe kinds and amount), developed. baking procedure, tools, and equipment needed. Mix to combine ingredients in any way that make distribution of 8. Do all preparation activities like measuring, sifting, greasing, peeling, paring, ingredients evenly. mashing, chopping, thawing, etc. before mixing. Pre-heat to heat the oven prior to baking to achieve the required heat. 9. Follow carefully the procedures and techniques in correct measurements for Sifting it is the process of separating coarse particles in the dry and liquid ingredients. ingredients. 10. Know how to execute properly the different processes involved in baking. Stir in to add another ingredient into the mixture. 11. Use the right size of baking pan needed for the recipe. Using the correct pan Whip to beat rapidly and continuously to aid incorporation of air as gives your baked product a good size, good shape, and good contour. in whipping egg whites to make meringue and cream.
49 50 Generalization: This module gave opportunity to develop their skills in Preparing and Producing Bakery Products according to standard operating procedures, techniques and knowledge of Bread and Pastry Production. This prepares them to move on to the next important skills for development in preparing and procedure in pastry products.
51 Generalization:
This module gave opportunity to develop their skills in Preparing and Posttest Producing Bakery Products according to standard operating procedures, techniques and knowledge of Bread and Pastry Production. Let us determine your learning about Preparing and Producing Bakery This prepares them to move on to the next important skills for development in Products by taking this test. preparing and procedure in pastry products. Multiple Choice:
Directions: Read and analyze the statement carefully. Choose the correct
answer and write the letter only in your answer sheet.
1. This equipment is used to mix, blend or stir baking mixtures. It is called
A. Electric mixer C. Spatula B. Rubber Scraper D. Wooden Spoon 2. Which of the following is used for baking, heating or drying foods? A. Electric mixer C. Oven B. Baking pan D. Refrigerator 3. An equipment used in rolling or kneading large amount of dough mixture, A. Electric mixer C. Oven B. Dough Cutter D. Dough Roller 4. The following are substitute for egg, except A. Applesauce C. Sugar B. Banana D. Soy yogurt 5. This ingredient can be an alternative for cornstarch,
A. Egg C. Salt
B. Flour D. Sugar
6. A cup of evaporated milk can be substituted with,
A. 1 c. evap. Milk + ½ c. water C. ½ c. evap. Milk + ½ c. water B. 1 tbsp. evap. Milk + ½ c. water D. ¾ tsp + 1 c. water 7. What is the equivalent measurement in cups of a ½ pureed ripe banana? C. 1 cup C. ¾ cup D. ½ cup D. ¼ cup 8. What are the two types of dough? A. Hard dough and Soft dough C. Light dough and Thick dough B. Lean dough and Rich dough D. Plain dough and Rich dough 9. What are the two types of method used in kneading a dough? C. Cut and Fold Method and C. One-bowl Method and Cut in Method Conventional Method D. Folding and kneading D. Straight dough Method and Sponge dough Method 10. Which type of mixing technique is commonly done in baking bread? C. Blending C. Folding D. Creaming D. Kneading
51 52
B. Matching Type:
____1. Rubbing one or two ingredients in a bowl A. Cutting in with the help of a wooden spoon. B. Folding ____2. Mixing fat and flour with the use of a pastry C. Creaming blender. D. Beating ____3. This is working with two ingredients very gently E. Cut and fold to retain air in the mixture. ____4. A combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scrapper ____5. It is done to incorporate air in a mixture by mechanical agitation.
53 Answer Key
B. Matching Type: Pretest and Posttest
____1. Rubbing one or two ingredients in a bowl A. Cutting in I. Multiple Choice
with the help of a wooden spoon. B. Folding
D 10.
____2. Mixing fat and flour with the use of a pastry C. Creaming D
9.
B
blender. D. Beating 8.
D
____3. This is working with two ingredients very gently E. Cut and fold 7.
C 6.
to retain air in the mixture.
B
5.
C
____4. A combination of two motions cutting vertically 4.
D
through the mixture and turning over and 3.
C 2.
over by gliding the spoon or rubber scrapper
A 1. ____5. It is done to incorporate air in a mixture
by mechanical agitation. II. Matching Type
D
5. E
4.
B 3.
A
2. C 1.
Self-check No. 1 Activity 1
c. 10.
2. 210g. bread flour _ 180g. cake flour cake 180g. _ flour bread 210g. 2.
750g.
9.
water c. 1 + milk evaporated c. 1 1. qt. 8
8.
c. 2 7.
C.
oz. 24
6.
c. 3 5.
flour gluten kg ½ 1 4. purpose flour + 8 tbsp. tbsp. 8 + flour purpose - all kg. 1 1.
tsp. 6
3.
B.
oz. 4
2.
gal. 1.
banana ripe Pureed pc. 1 3.
flour cake 60g + flour bread 70g 2.
margarine c. 1.1/3
A. Activity 2
53 54
crumb. smooth grain, even and fine has It e.
sour. not creamy, or sweet taste usually breads Typical d.
nuts. and sugar milk, like ells sm often It c.
bulges. and cracks No b.
weight. its than larger Appears a.
leche de Pan 5.
easily. crumble not does It e.
eaten. when texture elastic and soft a has It d.
surface. outer color brown golden a has and crust thin has It c.
bulges. and cracks No b.
weight. its than er larg Appears a.
Sal de Pan 4.
nuts. and sugar milk, like smells often It e.
surface. outer color brown golden a has and crust thin has It d.
crumb. smooth grain, even and fine has It c.
easily. crumble not does It b.
weight. its than larger Appears a.
Monay 3.
eaten. when texture elastic and soft a has It e.
surface. outer color brown golden a has and crust thin has It d.
nuts. and sugar milk, like smells often It c.
weight. its than larger Appears b.
sour. not creamy, or sweet taste usually breads Typical a.
Ensaymada 2.
easily. crumble not does It e.
eaten. when texture elastic and soft a has It d.
crumb. smooth grain, even and fine has It c.
bulges. and cracks No b.
weight. its than larger Appears a.
bread Cheese 1.
Self-Check No. 2
Self Check 1.1.5
Whipping
5.
Folding 4.
in - Cutting
3.
Creaming 2.
Sifting 1.
55
crumb. smooth grain, even and fine has It e.
sour. not creamy, or sweet taste usually breads Typical d.
nuts. and sugar milk, like ells sm often It c.
bulges. and cracks No b.
weight. its than larger Appears a. References
leche de Pan
5.
easily. crumble not does It
e. Book References eaten. when texture elastic and soft a has It
d. surface. outer color brown golden a has and crust thin has It
c. Technical-Vocational and Livelihood Home Economics bulges. and cracks No
b. Bread and Pastry Production NC II Manual weight. its than er larg Appears
a. Basbas, Leonora. Bread and Pastry Production Volume I Sal de Pan 4.
nuts. and sugar milk, like smells often It e.
surface. outer color brown golden a has and crust thin has It d. Internet Resources
crumb. smooth grain, even and fine has It
c.
easily. crumble not does It
b. https://www.google.com/search?ei=wvxSXNmsFcnZvASa5pC4Bg&q=milk+in+baking&oq=mi
weight. its than larger Appears
a. lk+in+baking&gs_l=psy-ab.3..0l4j0i22i30l6.2031.3702..5063...0.0..0.529.1998.0j9j5-1......
Monay
3. https://www.pressreader.com/
eaten. when texture elastic and soft a has It
e. https://www.google.com/search?ei=7bhSXKP3JIauvwSiuLdo&q=what+is+butter&oq=what+i
surface. outer color brown golden a has and crust thin has It
d. s+butter&gs_l=psy-ab.3..0i20i263j0l4j0i20i263j0l4.40502.49672..51424...
nuts. and sugar milk, like smells often It
c. i20i263j0l4.40502.49672..51424...
weight. its than larger Appears
b. www.merriam-webster.com › dictionary › quick bread
sour. not creamy, or sweet taste usually breads Typical a. www.vocabulary.com › dictionary › soft roll
Ensaymada
2. www.thefreedictionary.com › hard+roll
easily. crumble not does It
e. https://pixabay.com/photos/dough-cook-recipe-italian-flour-943245/ eaten. when texture elastic and soft a has It
d. https://pixabay.com/photos/bakery-bread-baker-apron-baking-1868396/
crumb. smooth grain, even and fine has It
c. https://pixabay.com/photos/hands-clapping-dust-flour-bakery-731241/
bulges. and cracks No
b. https://pixabay.com/photos/flour-dust-flour-hand-baker-food-1910046/
weight. its than larger Appears
a. https://pixabay.com/photos/flour-dough-knead-kitchen-food-4310465/
bread Cheese 1. https://pixabay.com/photos/movement-bake-dough-knead-flour-49595/ https://pixabay.com/photos/egg-yolk-raw-liquid-beat-up-351469/ Self-Check No. 2 https://pixabay.com/photos/dough-floor-baking-kitchen-chef-923037/ https://pixabay.com/photos/bread-bake-homemade-cooking-wheat-417801/ https://pixabay.com/photos/dough-roll-of-dough-bake-cake-3873339/ https://bit.ly/36DSvoO Self Check 1.1.5 https://bit.ly/2RCEXWf https://bit.ly/2Gy5yxr
Whipping
5.
Folding 4.
in - Cutting 3.
Creaming
2.
Sifting 1.
55 56