Product Proposal for Kabayan Bakery

List of Product Development

1 Choco butternut doughnut

Ingredients
 3/4 cup flour
 1/2 cup sugar
 1/2 cup cocoa powder
 1/2 tsp baking soda
 1 tsp vanilla extract
 1 egg
 6 tbsp heavy cream
 1/4 cup milk
 1/4 cup vegetable oil

Procedure: Chocolate Doughnuts

1. Preheat oven to 375F.
2. Combine the flour, sugar, cocoa powder, and baking soda in a mixing bowl. Set aside.
3. In a separate bowl, mix together the vanilla, egg, heavy cream, milk, and oil.
4. Add the wet mixture into the dry ingredients and mix until just combined.
5. Spoon or pipe the batter into a cake pop mold. Fill each half-sphere to the top.
6. Once filled, cover and close the mold.
7. Bake in the oven for 10 to 15 minutes, until a toothpick comes out clean.
8. Set aside to cool
Ingredients: Chocolate Glaze
 1 cup powdered sugar
 1/4 cup cocoa powder
 2-3 tbsp. milk
 1 drop blue food coloring
Procedure: Chocolate Glaze
 Combine all ingredients in a bowl. Glaze should have a thick consistency. (The food coloring is
optional, but helps achieve the dark, almost black color of the donuts)
Ingredients: Butternut Topping
 2 cups desiccated coconut (preferably finer)
 1/4 cup powdered sugar
 4 tbsp melted butter
 2 drops bright orange food coloring
Procedure: Butternut Topping
1. Add all the ingredients into a medium bowl.
2. Work the mixture until well combined and al of the coconut is colored.
3. Spread the mixture onto a baking sheet or flat surface and dry for 20 minutes before using.
Assembly
1. Take the cooled doughnuts and dip into the glaze.
2. Fully coat the doughnuts and remove them using a fork, allowing the excess glaze to drip off.
3. Place the glazed doughnuts into the coconut topping and roll until fully coated.

Brazo de Mercedes
New color of kabayan bread
Product proposal

Kabayan bread with different color and flavor

 Choco kabayan
 Ube kabayan
 Pandan kabayan
 Mango kabayan
 Peanut butter filling kabayan

Same procedure of creating traditional kabayan bread. But the twist is we will put flavorings and
food color to add color to the new product. it will just add a little budget for the flavoring and
food color.
Ingredients:
 1 1/2 cups all purpose flour
 3/4 cup brown sugar
 2 tsp baking powder
 2 eggs
 3/4 cup milk
 1/2 cup  cooking oil
 2 tbsp vanilla extract   
 1/2 tsp baking soda
 1/2 tsp salt
 2 tbsp melted butter
 1/4 cup sugar for sprinkling  (optional)
 Food coloring and Flavorings

Baking Procedure:

1. Preheat oven to 350°F or 176°C.  

2. Combine dry ingredients – flour, brown sugar, baking powder, baking

soda and salt.

3. In another mixing bowl, combine eggs, milk, oil, and vanilla

extract(flavoring want to add) and food coloring .
 4. Whisk until smooth. Add this mixture into the dry ingredients.

5. Grease the muffin pans with butter or baking spray.

6. Transfer the mixture into the greased muffin pans using an ice cream
scoop or spoon until half-full.  

7. Bake for 15-18 minutes or until brown.  

8. Brush with melted butter and sprinkle with sugar (if desired).  

Ham and Cheese Pocket

Ingredient

 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)

 1 and 1/3 cups (320ml) warm water, about 110°F (43°C)
 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for
work surface
 1 Tablespoon (13g) granulated sugar
 2 Tablespoons (30ml) olive oil
 3/4 teaspoon salt
 egg wash: 1 large egg beaten with 1 Tablespoon milk

Filling

 8 slices cheese or 2 cups shredded (I use sharp cheddar)

 16 thin slices deli ham or 2 cups cubed ham
 Chocolate Pandesal

Ingredients

350g of Bread Flour

150g of All PurSpose Flour
75g of Sugar
12g of Milk Powder
6g of Yeast (Dry)
6g of Salt
1pc of Egg
225g of Water
20g of Auro Natural Cacao Powder
60g of Butter

Directions

1. Mix all the dry ingredients together with the butter.

2. Add in one time the egg and water.
3. Mix it until you obtain a smooth, supple dough.
4. Leave the dough at room temperature for 30 min
5. Shape it, roll it in Graham Powder and leave it again for 1 hour at room temperature
6. Cook it for 14 min at 140°c

Cream puff

Ingredients
Ingredient Checklist
 1/2 cup (1 stick) unsalted butter, cut into pieces

 1 teaspoon sugar (optional)

 1/2 teaspoon salt

 1 cup all-purpose flour

 5 large eggs

 No-Fuss Pastry Cream

Choco Butternut Munchkins

Ingredients:
For the Chocolate Doughnuts:
 ¾ cup Flour
 ½ cup Sugar
  ½ cup Cocoa Powder
 ½ tsp Baking Soda
 1 tsp Vanilla Extract
 1 Egg
 6 Tbsp Heavy Cream
 ¼ cup Milk
 ¼ cup Vegetable Oil
For the Chocolate Glaze:
 1 cup Powdered Sugar
 ¼ cup Cocoa Powder
 2-3 tbsp. Milk
 1 drop Blue Food Coloring
For the Butternut Topping:
 2 cups Desiccated Coconut (preferably finer)
 ¼ cup Powdered Sugar
 4 tbsp. Melted Butter
 2 drops Bright Orange Food Coloring
Procedure:
For the Chocolate Doughnuts:
1. Preheat oven to 375F.
2. Combine the flour, sugar, cocoa powder, and baking soda in a mixing bowl. Set aside.
3. In a separate bowl, mix together the vanilla, egg, heavy cream, milk, and oil.
4. Add the wet mixture into the dry ingredients and mix until just combined.
5. Spoon or pipe the batter into a cake pop mold. Fill each half-sphere to the top. Once
filled, cover and close the mold.
6. Bake in the oven for 10 to 15 minutes, until a toothpick comes out clean. Set aside to
cool
For the Chocolate Glaze:
1. Combine all ingredients in a bowl. Glaze should have a thick consistency. (The food
coloring is optional, but helps achieve the dark, almost black color of the donuts)
For the Butternut Topping:
1. Add all the ingredients into a medium bowl.
2. Work the mixture until well combined and al of the coconut is colored.
3. Spread the mixture onto a baking sheet or flat surface and dry for 20 minutes before
using.
Assembly:
1. Take the cooled doughnuts and dip into the glaze.
 2. Fully coat the doughnuts and remove them using a fork, allowing the excess glaze to
drip off.
3. Place the glazed doughnuts into the coconut topping and roll until fully coated.

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