TABLE OF CONTENTS

I. DEFINITION OF BAKING TERMS

II. QUESTIONS AND DISCUSSIONS
III. COMPILATION OF RECIPES
A. COC 1 Bake Bread (Soft Rolls)
• Ensaymada with Filling
• Cinnamon Roll
• Padeciosa
• Pan de Sal

B. COC 2 Variety of Cakes

1. Shortened Cakes
• 1234 Marble Cake
• Aery special chocolate cake

2. Chiffon Cakes with variation

• Orange chiffon
• Chocolate chiffon

3. Frostings
• Boiled icings
• Swiss butter cream

C. COC 3 Swiss Rolls and Petit Fours

1. Swiss Rolls
• Swiss Roll
• Swiss roll using bakers percentage
• Chocolate Roll
• Jelly Roll

2. Petit Fours

IV. Documentation and Photo Opportunities

• Team Pictorials
• Trainers in action

V. Acknowledgement
 Glossary of Baking Terms

Absorption - the ability of a flour to absorb water or liquid measured by the quantity of water added to produce a
dough of the proper consistency.
Bag out - to press product out of a conical canvass bag unto baking pans in the desired forms.
Beat or Whip - to whip air into a liquid mass such as eggs, sweet cream or gelatine solution until the desired
lightness is obtained.
Blend - to fold or mix two materials together to obtain equal distribution.
Blending Flour - the process of mixing flour for the purpose of obtaining the desired characteristics.
Bench - a table used for the make up of doughs.
Breaking down - overcreaming of ingredients, causing weakened products to collapse.
Caramelization - the burning of sugar.
Coagulate - to clot or curdle.
Cream - to rub shortening usually with sugar or flour in order to incorporate air.
Crystalize - to reform sugar into crystals.
Dough - the mixed mass of flour and water with or without other added ingredients.
Dredge - to sprinkle the dough surface evenly with materials such as sugar, ground nuts, or toasted coconut meat.
Dry - a condition of a low liquid content or the degree to collapse.
Dusting - to prevent adhesion by spraying flour or corn meal.
Fermentation - the process of forming, carbon dioxide, in the dough which in turn causes the dough to expand.
Folding - the gentle incorporation or mixing of flour into the mixing bowl. The act of equalizing temperature and
forcing the gas out of the dough by folding one part of the dough over the other.
Gelatinize - to convert into a jelly-like substance.
Gluten - the rubbery, elastic substance formed when flour and water are mixed into a dough.
Gradually - the act of proceeding by stages.
Incorporating - the act of mixing or blending one ingredient with another.
Ice - to decorate a product by applying sugar preparation.
Leaven - to cause aeration within a product by producing gaseous substance.
Light and Firm - the degree of lightness and stability normally applied to whipped eggs and creamed batters.
Measure - to determine the amount of liquid ingredient.
Mixing - the act of blending ingredients
Moist - the condition of having the proper moisture keeping the product fresh longer.
Molding - the process of forming a dough into a definite shape.
Peel - a flat wooden board with either a short or a long pole used to place bakery products in the oven and taking
them out again.
Pouring - to empty as a liquid, out of a vessel or kettle.
Proofing - a short period of fermentation before baking, after the dough is scaled, formed and shaped.
Press out - to divide a piece of dough into a specified number of pieces by means of a press machine.
Proof - the last stage of fermentation before baking.
Scaling - the act of weighing materials.
Sifting - running material through a sieve.
Shrink - to contract or less volume during and after baking.
Soggy - the presence of excess moisture giving the product a very wet appearance.

Proper Food Handling

Avoid cross contamination of bacteria.

Food poisoning is a terrible and sometimes fate condition and bacterial contamination of foods can occur at any
item from the production of food in field or feed lot right up to presentation and serving of the meal.
• Handle food properly
• Proper Cleaning

Procedures include: Cleanliness, thorough cooked foods, prompt refrigeration of foods, and avoidance of cross
contamination of harmful bacteria.

More germs and bacteria in the kitchen sink than are present in the bathroom toilet. First step proper food
handling to avoid cross contamination of bacteria is cleanliness.

1. Wash hands before and after handling foods with warm soapy water for at least 20 seconds. Use a clean
dish towel/hand towel to dry your hands or better paper towels.
2. Wash fruit and vegetables under running water before consuming.
3. Scrub thick or firm skinned fruits and vegetables with a fruit brush under running tap water before eating
or preparing to cook.
4. Use paper towels to clean up spills in the kitchen. If you use a dish towel, the towel becomes cross
contaminated with bacteria. Each surfaces you clean thereafter with the bacteria towel you will be spreading
germs and bacteria.
5. Use an anti-bacterial spray cleaner to clean counter tops after preparing raw meats for cooking to kill
germs and bacteria. If you have washed raw meat in your sink be sure to spary the sink as well. ½ bleach and ½
water for all non-porous surfaces.

Clean versus Sanitary

Free of visible oil, free of harmful levels of contamination.

Sanitation defined as the use of heat or chemical to destroy 99% of the disease-causing micro-organism on food
contact surfaces.
Microorganisms carry toxins which are poisonous.
Virus – thick walled and can survive in in freezing or cooking temperature
Time and Temperature – 2 most important factors to control the growth of bacteria.
Bacteria – grow well in warm moist protein rich and low protein rich and low acidity

Types of Sugar
1. Sucrose – commonly known as table sugar. Derived from either sugar cane or sugar beets.
Forms of Sucrose:
1. Raw sugar
2. Turbinado Sugar
3. White Sugar
4. Powdered Sugar
5. Brown Sugar
6. Mascovado

2. Glucose – Known as dextrose. Major sugar found in blood.

3. Fructose – from starch. Sources are fruits, vegetables, honey, and corn syrup.
4. Lactose – least sweet of all sugars. This is used as milk sweeteners.
5. Maltose – used in flavorings, coloring agents, and beer manufacturers.

BASIC BREAD METHOD

1. Combine all dry ingredients in a large bowl.
2. Add oil, lukewarm water and mix to form a dough.
3. Knead vigorously for at least 10 minutes until dough is smooth and elastic.
(test by stretching a small amount of dough into a rectangle, the dough should produce a thin, translucent window
in the center.
4. Pace dough in a bowl, cover with a damp cloth and allow to stand in a warm place until doubled in size (40
minutes)
5. Place dough on floured surface and knead lightly to degas the dough, shape dough and place in a warm,
moist enclosure and allow the dough to rise (PROOF) until at least double in size.
6. Bake in a conventional oven preheated to 220 C for 25 to 30 minutes or until golden brown.
7. For best results, spray lightly with water before placing in oven.
8. Allow to cool on a wire rack prior to slicing.

1. Ensaymada with Filling

Ingredients:
1 Tbsp. yeast
1/3 cup lukewarm water
½ Tbsp. white sugar
¼ cup milk
¼ cup lukewarm water
1/3 cup melted butter
2 egg yolks
1 cup cake flour
½ cup bread flour
½ bar cheese, grated for filling and topping

Procedure:
1. Dissolved yeast on 1/3 cup lukewarm water. Set aside to allow yeast to turn frothy or bubbly.

2. In another bowl, combine sugar, milk, ¼ cup lukewarm water, melted butter and egg yolks. Mix well, pour into
yeast water mixture and blend well.
Gradually, fold in cake flour and bread flour and cheese, leave some cheese for additional filling and topping.
Use another spatula to mix the ingredients together until they form dough.

3. Grease a bowl and transfer dough to the greased bowl, Let rise for 1 hour.

4. Cut and weigh dough into 50 grams pieces. Flatten each ensaymada dough on a well-greased table until paper
thin. Spread butter over surface and sprinkle some grated cheese all over. Roll dough to seal in cheese filling. Then
form into a coil.

5. Set each ensaymada dough into a well-greased ensaymada mold, Let rest for another hour.

6. Gently brush top of ensaymada dough in butter. Bake in a pre-heated 350°F oven for 15 minutes. Remove from
mold when color turns slightly golden brown. Top with grated cheese sprinkle with a little sugar of desired.

Source: “The Bakeshop” p. 29 FLAVORS Vo. No.4 (January-February 2001)

CINNAMON ROLL

Ingredients:
Sponge:
400 g – bread flour
½ cup lukewarm water
2 t – yeast

Dough
100 g – all-purpose flour
70 g – shortening
¼ cup – water
70 g – sugar
8.75 g – salt
20 g – milk powder
2 – whole eggs

Cinnamon Filling: Cinnamon Glaze:

1 cup brown sugar 1 c – powdered sugar
2 sachets cinnamon powder ½ t - vanilla
2 T – evaporated milk
A pinch of salt

Method: Sponge and Dough

Procedure:
1. Dissolve yeast in lukewarm water. Set aside to allow yeast to turn frothy or bubbly.
2. To make a sponge; in another bowl, sift bread flour and add yeast mixture and blend until smooth
3. Cover the sponge with a damp cloth and ferment for 1 hour in a warm space.
4. After 1 hour, punch the sponge 2 to 3 times to degas the mixture.
5. To make a dough, sift and add the remaining dry ingredients (bread flour, sugar, salt & milk powder) to
the sponge and knead thoroughly.
6. Add the wet ingredients (lard, eggs, & water) and knead vigorously until smooth.
7. Cover the dough again with a damp cloth and rest for 20 minutes.
8. Sheet out dough into a rectangle and brush with margarine. Top with cinnamon and brown sugar, raisins
or fruit mix.
9. Roll the dough as in forming a baston.
10. Divide into equal parts approximately 50 grams each.
11. Arrange on a heavily greased pan.
12. Proof for 30 - 45 minutes and bake at 360 °F until done.
13. Remove from the oven and invert pan immediately. Individual units can be topped with a glaze or
chopped nuts

Pandeciosa

Ingredients:
Sponge:
400 g – bread flour
½ cup lukewarm water
2 t – yeast

Dough
100 g – bread flour
50 g - shortening
¼ cup – water
¼ sugar
1 t – salt
2 T – milk powder
2 – whole eggs

Method: Sponge and Dough

Procedure:
1. Dissolve yeast in lukewarm water. Set aside to allow yeast to turn frothy or bubbly.
2. To make a sponge; in another bowl, sift bread flour and add yeast mixture and blend until smooth
3. Cover the sponge with a damp cloth and ferment for 1 hour in a warm space.
4. After 1 hour, punch the sponge 2 to 3 times to degas the mixture.
5. To make a dough, sift and add the remaining dry ingredients( bread flour, sugar, salt & milk powder) to
the sponge and knead thoroughly.
6. Add the wet ingredients (lard, eggs, & water) and knead vigorously until smooth.
7. Cover the dough again with a damp cloth and rest for 20 minutes.
8. Scale dough into 30 or 50 grams each.
9. Make a round shape, press dough, and round again for each scaled dough.
10. Placed dough in a well greased pan side by side.
11. Proof for 20 minutes to allow continuation of the fermentation process.
12. Bake at 400 F until golden brown
13. Let it cool and brush with margarine and dipped into sugar
(Optional topping : Grated Cheese)

Pan de Sal

Ingredients:
Sponge:
400 g – bread flour
½ cup lukewarm water
2 t – yeast
Dough
100 g – bread flour
15 g - shortening
¼ cup – water
15 g- sugar
10 g – salt

Method: Sponge and Dough

Procedure:
1. Dissolve yeast in lukewarm water. Set aside to allow yeast to turn frothy or bubbly.
2. To make a sponge; in another bowl, sift bread flour and add yeast mixture and blend until smooth
3. Cover the sponge with a damp cloth and ferment for 1 hour in a warm space.
4. After 1 hour, punch the sponge 2 to 3 times to degas the mixture.
5. To make a dough, sift and add the remaining dry ingredients( bread flour, sugar, & salt) to the sponge and
knead thoroughly.
6. Add the wet ingredients (shortening & water) and knead vigorously until smooth.
7. Cover the dough again with a damp cloth and rest for 20 minutes.
8. Form into a “Baston” and roll in in pandesal bread crumbs and rest for at least 5 minutes.
9. Divide the dough into desired weight. Weight ranges from 25 – 30 grams.
10. Placed dough in a well-greased pan
11. Proof for 30 minutes to allow continuation of the fermentation process.
12. Bake at 350 – 375 °F until golden brown