POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC

BACHELOR OF SCIENCE IN HOTEL MANAGEMNET

LABORATORY MANUAL
HMPE 2- Bread and Pastry

Baking Activity #1 14. Allow the dough to rise inside the

proof box.
Product Name: PAN DE SAL 15. Bake at 180 degree celsius for 15 to 20
Method: MANUAL MIX minutes or until done.
Yield requirement: 42 pcs breads 16. Immediately after baking, remove the
7 bastons dough breads from the baking pan and place
300 grams per baston on the cooling rack.
Ingredients % Weight in 17. Allow the bread to cool before slicing
Grams or packing.
Bread flour 100 1188.68
Water 52 Equipment and Materials Needed:
Instant yeast 17.83  Weighing scale
Salt 1  Plain trays
Sugar 213.96  Sifter
Shortening 9  Mixing bowl (small, medium, large)
 Rubber scraper
Milk powder 47.55
 Scoops (small and medium)
TOTAL
 Stainless spatula
 Dough cutter
Procedure:
 Rolling pin
1. Weigh all ingredients.
 Scissors
2. Prepare baking pans by brushing it
 Knife
with shortening. Set aside.
 Liquid measuring cup
3. In a bowl, mix instant yeast with flour.
Set aside.
What to purchase?
4. In another bowl, dissolve salt, sugar,
and milk powder with water. Pour  Ingredients
over flour mixture until all liquid are  Plastic cover
absorbed.  Extra shortening for pan greasing
5. Add shortening to the mixture.  Bread crumbs (ordinary)
6. Knead until well developed.  Sando bag/brown paper bag (for take
7. Round the dough and ferment for 1 home)
hour. Cover with plastic to avoid
drying of surface.
8. Knead again the dough until it
becomes smooth.
9. Cut into 300 grams each and round.
10. Form into elongated shape and roll
into breadcrumbs.
11. Rest the formed dough for about 15
minutes.
12. Cut into 6 equally size pieces.
13. Arrange the dough pieces into
prepared baking pan.
 POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC
BACHELOR OF SCIENCE IN HOTEL MANAGEMNET
LABORATORY MANUAL
HMPE 2- Bread and Pastry

Baking Activity #2 6. Add shortening and butter and

continue mixing at medium speed
Product Name: CINNAMON ROLL until it is blended with the dough.
Method: NO TIME DOUGH 7. Shift to a higher speed and continue
Yield requirement: 500 grams; 7pcs mixing until dough is developed.
Ingredients % Weight in 8. Ferment the dough for 15 minutes.
Grams (Make sure to cover with plastic to
Bread flour 70 107 avoid surface drying.)
All-purpose flour 30 9. Divide the dough into the desired
Water 81 weight.
Instant yeast 1.5 10. Gently around the dough.
Salt 2 11. Rest the dough for 15 minutes. (Make
Sugar 18 sure to cover with plastic to avoid
Shortening 14 surface drying)
12. Using a rolling pin, gently sheet out
Butter 9
the dough into a rectangular shape
Whole eggs 16
and equal thickness.
Milk powder 4
13. Brush the dough with butter, spread
TOTAL
the filling mixture and starting from
the top, roll the dough piece. Seal the
FILLINGS:
seam part properly. Cut the dough
Ingredients % Weight in into the desired size and place in the
Grams prepared baking pan.
Brown Sugar 100 500 grams 14. Allow the dough to rise inside the
Cinnamon 5 proof box.
powder 15. Bake at 180 degrees Celsius for 30 to
Water For brushing only 45 minutes or until done.
16. Immediately after baking pan and
Procedure: place on the cooling rack.
1. Prepare the fillings and set aside.
(Just mix them together) Equipment and Materials:
2. Weigh all ingredients for dough.  Weighing scale
3. Prepare baking pans for cinnamon
 Electric mixer-dough hook
rolls. (loaf or muffin pans) by brushing
 Loaf pans
it with shortening, putting cinnamon
mixture and a little amount of water.  Muffin pans
Set aside.  Plain trays
4. Place all dry ingredients in the mixing  Sifter
bowl and mix at lowest speed until  Mixing bowl (small, medium, large)
well blended.  Rubber scraper
5. Add water and eggs and continue  Scoops (small and medium)
mixing at lowest speed until all  Stainless spatula
ingredients forms at homogenous
 Dough cutter
mass called dough.
 Rolling pin
 Cooling rack
 POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC
BACHELOR OF SCIENCE IN HOTEL MANAGEMNET
LABORATORY MANUAL
HMPE 2- Bread and Pastry

 Scissors
 Knife
 Chopping boards

What to purchase?
 Ingredients
 Plastic cover
 Extra shortening for pan greasing
 Sando bag/brown paper (for take
home)
 Extra shortening for pan greasing