Republic of the Philippines

Laguna State Polytechnic University

Provinceof Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

COLLEGE OF HOSPITALITY MANAGEMENT AND TOURISM

HMPE9 – BREAD AND PASTRY
Project Sheet – Pie

Pandelsal
Make with love and kindness <3

Aragon, Howell T.
BSHM III-C
 Republic of the Philippines
Laguna State Polytechnic University
Provinceof Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

Name of the Bread: Pandesalap Yield: 18

Prep. Time: 2 to r hours Serving Size: Regular size

Dough Mixing Sponge dough method

method:

Ingredients Tools/Equipment/Supplies

sponge Mixer
½ cup All purpose flour 3 pcs Mixing bowl

½ cup Hot water 1 set Measuring spoon

½ tbsp Yeast 1 set Measuring cup

Dough oven
2 cups All purpose flour Rolling pin

1 tsp Salt Cling wrap

½ tbsp Yeast

1 pc egg
3 tbsp Sugar

1/3 cup Water

Bread crumbs

Procedures:

1. Make a sponge dough method and set aside for 1 hour

2. Make a dough, mix all the dry ingredients

3. Put a egg and water to mixing bowl together with sponge and mix.

4. Put the dry ingredients slowly in the wet ingredients

5. Mix it using mixer for 5 to 10 mins

6. And then knead it for 20 mins unlit to become in a good condition

7. And shape it in circle , and roll in the bread crumbs

8. And set a side for 10 to 20 mins before put in the oven make sure that the dough double there size

9. Put in the oven for 20 to 25 mins. In the temperature of 170◦c

10. And wait in the color of pandesal will be come golden brown

Serving Suggestions: serve it with hot coffee because they are perfect combination
Variations:

Source: https://www.youtube.com/watch?v=j_4JQmkWicE&t=2184s
 Republic of the Philippines
Laguna State Polytechnic University
Provinceof Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

Photos

1. Ingredients to be used in the preparation. 2. Sponge dough method .

3. mix all the wet ingredients egg, water, sponge 4. mixture of dry and wet ingredients
 Republic of the Philippines
Laguna State Polytechnic University
Provinceof Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

5, knead of dry and wet ingredients 6, result of 2 hours of resting the dough

7, knead again, 8, set aside for 5 mins

 Republic of the Philippines
Laguna State Polytechnic University
Provinceof Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

9
10. oven for 20- 25 mins

11, final product

 Republic of the Philippines
Laguna State Polytechnic University
Provinceof Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited

Sensory Evaluation

Quality Indicators Remarks

Size The size of the Pandesalap is enough in every serving.

Shape Circle

Color Golden brown

Overall Aesthetics Perfectly good

Texture Fluffy and crunchy

Aroma The aroma was good because of the butter

Flavor Buttered milk

Overall Taste Good and satisfying

Recommendations Add more butter for the good aroma

Howell Aragon
BSHM III-C