DIFFERENT RECIPES OF BAKERY

PRODUCTS

1.Perfect Pie Crust

Ingredients:

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inches cubes

1 teaspoon salt

1 teaspoon sugar

6 to 8 tablespoons ice water

Procedures:

1.Keep ingredients cold.

2.Refrigerate the dough after every step.

3.Handle the dough as little as possible.

4.Use as little flour as possible when rolling out the dough.

5.Bake plain crusts or filled pies in a hot oven to set the crust's structure.

6.Vent double-crust pies.

7.Use aluminum foil or "pie shields" to protect the crust.

8.Let pies cool before serving.

2.Honey Bread Rolls

Ingredients:

2 tsp active dry yeast

1 cup lukewarm water ((around 100°F to 105°°F))

1/4 cup + 1 tbsp honey (divided)

1 tsp salt

1 egg muffins

Procedures:

1.Sprinkle the yeast over the warm water and leave it for five minutes. Add honey, salt, and egg and stir until
combined. Add the flour and mix until the dough comes together.

2.You can knead the dough by hand but I used my stand mixer fitted with the dough hook attachment. This cuts
down the kneading time.

3.Just knead the dough until it’s elastic. If it’s sticky you can add a little more flour, but don’t add too much.

4.Transfer the dough to a greased bowl, cover it with plastic wrap or a dishtowel and let it rise for two hours or
until it’s doubled in size.

3. Chocolate Muffins
Ingredients:

2 large eggs

1 cup low fat buttermilk

2 teaspoons vanilla extract

1-3/4 cups all-purpose flour, spooned into measuring cup and

leveled-off

2/3 cup natural unsweetened cocoa powder, such as Hershey's

Procedures:

STEP 1: MIX THE DRY INGREDIENTS TOGETHER

STEP 2: MIX TOGETHER THE WET INGREDIENTS

STEP 3: COMBINE THE WET INGREDIENTS WITH THE DRY INGREDIENTS

STEP 4: BAKE THE MUFFINS

4. Chocolate Chip Cookies

Ingredients:

3 cups (380 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

2 sticks (227 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated sugar

Procedures:

1.Using a spatula, mix butter with white and brown sugar. Mix until light and smooth. (10mins).

2.Add Nestle All Purpose Cream and mix for until well combined. Mix in eggs and vanilla extract mix. (3mins)

3.Sift flour, baking soda and salt in a bowl. Add to cream mixture and mix until just combined. Do not over
mixed. Mix in 3 cups of chocolate chips. (5mins)

4.Refrigerate dough mixture for about 2 hours. After chilling the dough, mold into golf ball size portions
(50grams each) and chill for another 10mins. (20mins)

5.Pre-heat oven to 350ᵒF for 30 minutes. Grease baking pan then line with aluminum foil. Place pieces of cookie
dough with 3-inch apart. Press cookie dough lightly and bake for 10 – 15 minutes. Set aside to cool completely.
Serve. (45mins)

5. Biscuits
Ingredients:

2 ½ cups all-purpose flour

1 tablespoon baking powder

2 teaspoons granulated sugar

½ teaspoon salt

½ cup unsalted butter

Procedures:

Step 1: WHISK TOGETHER DRY INGREDIENTS

STEP 2: CUT IN YOUR FATS

STEP3: ADD YOUR WET INGREDIENTS

STEP 5: KNEAD AND ROLL/PAT OUT DOUGH

STEP 6: SHAPE DOUGH AND BAKE

6. Cheesecake Bars
Ingredients:

16 ounces (2 large bars) cream cheese, softened

1/2 cup sugar

2 eggs

1/4 cup sour cream

1 teaspoon vanilla extract

Procedures:

1.Preheat oven to 350 degrees F(175 degrees C).

2.To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped
nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.

3. Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.

4. To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon
juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a
topping.

5. Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Machon, Mardeline D.P

12-GAS

Ma’am Irish Mangabat