TESDA NC II - TRAINING FOR PRE-ASSESSMENT

BREAD AND PASTRY PRODUCTION FULL QUALIFICATION

Date: June 6-8, 2018

SOFT ROLL

Prep Time: 10 min.

Cooking Time: 30 minutes

Fermentation time: 1 hr

Resting time: 15-20 mins.

Prepare Materials and Equipments:

Medium Mixing Bowl ( Stainless)

6 pcs. Small utility cup (plastic)

Utility Tray

Dough cutter

Ingredients:

315 g Bread Flour

30 g White sugar

3g Iodized salt (optional)

30 g Butter

150 g Evaporated Milk

1 pc Whole egg
10 g Yeast

MISE EN PLACE: 10 Mins.

- prepare all the ingredients. Sift the bread flour, white sugar

PROCEDURE:

1. Put the yeast into the milk. Set aside for 5 mins. until the yeast dissolves.

2. In a separate bowl, mix bread flour and sugar.

3. Add the milk-yeast mixture and egg into the flour-sugar mixture. Then knead for 8-10 minutes. Spread butter over
the dough while kneading. (little by little ony) *do not over knead.

4. Knead the dough until smooth and slightly shiny.

5. Cover the bowl of dough with food wrap. Set aside and let the dough rise for 1 hr.

6. Uncover the bowl and punch it down. Rest for 15-20 minutes.

7. Cut the dough into 12. Shape the dough (roll)

8. After shaping the dough, let it rise for about 20 min. (final rising)

9. Brush the dough with milk on top of it.

10. Put in the oven for 25-30 min.

11. Let it cool. Then pack.

Training Evaluation for BREAD AND PASTRY PRODUCTION NCII

Output: Soft Roll

Date:

Criteria:

Name of Student Doneness Color Accurateness Time Management Total

40% 20% 35% 5% 100%