BPP Core 2 Module 8
BPP Core 2 Module 8
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 1
Module 8: Prepare and Produce Pastry Products
LO1 – Prepare Pastry Products
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 1 - Module 8: Prepare and Produce Pastry Products
LO1 – Prepare Pastry Products
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trademarks, etc.) included in this book are owned by their respective copyright holders.
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ownership over them.
Pre-Test The skills and knowledge you know before the topic
The modules are designed in such a way that you can prepare the hands-on
activities even at your own home. You need to master the competencies of this module
before you can proceed to the next one. You may ask me for any clarifications in case you
encounter any difficulties.
Have a fun and meaningful journey in taking this course! Happy baking!
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Starter
Welcome to Module 8! In previous module, we have discussed ways on how to
store bakery products. The next core competency is Prepare and Produce Pastry
Products. This module will discuss the first learning outcome prepare pastry products.
My Goals
At the end of this module, you should be able to prepare pastry products.
Pre-Test
Directions: Read and analyze each statement carefully. Choose the letter of the correct
answer and write it on your notebook.
1. What is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using circular motion?
A. beating B. creaming C. folding D. stirring
2. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
A. baking powder B. shortening C. sugar D. flour
3. What is the outer part of a loaf bread or pastry?
A. crust B. filling C. toppings D. spread
4. Which type of light pastry is filled with whipped cream or a sweetened cream filling
and often topped with chocolate?
A. cream puff B. Danish pastry C. pie D. tart
5. Which is a rich pastry filled with custard or fruit?
A. cream puff B. Danish pastry C. French pastry D. pie and tart
Word Bank
Crimp - is to pinch together the edge of a piecrust with the fingers or fork tines.
Crust - the outer part of a loaf bread or pastry
Flaky - a course, small piece, or mass, as of snow
Flute – the process of pressing a decorative pattern in the top edge of a pie crust before
it is baked
Pastry creams - a thick sauce containing eggs and starch
Prick - mark or swallow hole made by appointed instrument.
Resembles - to be alike or similar to
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Learning Activities
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WHAT IS PASTRY?
Pastries were first created by the ancient Egyptians. The classical period of ancient
Greece and Rome had pastries made with almonds, flour, honey, and seeds. The
introduction of sugar in European cookery resulted in a large variety of new pastry recipe
in France, Italy, Spain and Switzerland.
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is a
dough of flour, water and shortening (solid fats, including butter) that may be savory or
sweetened. Pastry dough is rolled out thinly and used as a base for baked
products. Pastry is differentiated from bread by having a higher fat content, which
contributes to a flaky or crumbly texture. A pie is a baked dish which is usually made of
pastry dough casing that contains a filling of various sweet or savory ingredients.
(Wikipedia).
Pie and pastries, like cakes, are delightful to eat especially when they are baked
properly. A well-prepared pastry may be determined by the quality of its pie crust.
BASIC INGREDIENTS OF
PASTRY PRODUCTS
1. flour
2. shortening
3. cold water
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KINDS OF PASTRIES
1. Pies – single or double crust and filled with variations of fillings ranging from fruits,
meat, vegetables, spices and other ingredients like nuts, raisins, custard and cheese.
2. Tarts – are bite-size pastry shells filled with variety of fillings like custard (yema)
topped with nutty caramel.
3. Turnovers – layered and flaky crust folded into empanada shape and filled with variety
of fillings such as jams, fruits, chicken and tuna.
4. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened
cream filling and often topped with chocolate.
5. Local Filipino pastries – delicacies like hopia and empadanas or empanaditas, otap,
barquillos, rosquillo and turrones de kasoy.
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BASIC RECIPE FOR A PIE CRUST
Ingredients Single Pie Crust Double Pie Crust
All-purpose flour 1C 2C
1
Salt /2 tsp 1 tsp
1 2
Shortening /3 C /3 C
Water (cold) 2 to 3 tsp 4 to 5 tsp
Procedure:
1. Perform mis en place.
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5. Roll dough into a floured surface starting from the center. Be sure to keep an even
thickness of the dough in all directions to produce a perfect circle. Keep the dough
an inch bigger that the pie pan.
6. Transfer dough into a prepared pie pan/plate using the rolling pin. Unroll over the pie
plate carefully to prevent breaking the dough. Fit the dough well on the pie pan/plate.
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FOR DOUBLE PIE CRUST
Procedure:
1. Follow the single pie crust procedure 1 to 4.
3. Perform procedure 5.
4. Unroll the dough on the top of the prepared pan with filling.
6. Cut off the lower crust at pan edge. Cut the edge of the top crust ½ inch wider than
the lower crust. Tuck the edge of the top crust under the edge of the lower crust.
7. Crimp the edge of the crust with the tines of a fork or the tip of a teaspoon. The top of
a double pie crust is pricked to let steam out.
8. Prick again the dough or decorate it with your
preferred design. Brush the crust with egg
wash or milk to make it shine.
8. Bake double crust pie at 425°F or 218°C for 30 to 25 minutes if the filling is uncooked
and 25 minutes if the filling is cooked. The pie crust is ready when it is flaky and
becomes golden brown in color.
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SAMPLE RECIPES USING SINGLE AND DOUBLE PIE CRUST
CUSTARD FILLING
1 big can (370 ml) evaporated milk
¾ cup sugar
1 tsp vanilla
3 eggs
PROCEDURE:
1. In a bowl, combine flour and butter. Using fork, mix flour and butter until it turns into
fine crumbs. Add sugar and salt. Mix. Add egg and mix well. Using your clean hands
press mixture to form a dough. Knead until smooth but do not over knead the dough.
Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
2. In a saucepan, combine evaporated milk and sugar. Turn on the stove and warm milk
over low-medium heat. Keep stirring until sugar is dissolved. When milk start boiling
turn of the heat. Let it cool.
3. In a bowl beat eggs. Pour in milk and sugar mixture that we cooled down. Add vanilla
and mix well. Strain mixture to remove lumps and bubbles.
4. Lightly grease tart molds with butter. Get a portion of the dough into tart mold. Cut
excess dough. Repeat process until you finish all the dough. Pour filling into each
tart.
5. For our improvised oven put a metal rack inside a casserole. If using a glass lid for
casserole, cover the vent hole with a rolled piece of paper to prevent the steam from
escaping. Preheat for 10 minutes over medium heat. Carefully put the tart inside the
improvised oven. Cover and cook for 35-40 minutes over medium-low heat or until
toothpick inserted comes out clean. Let it cool before unmolding. Use a toothpick
when unmolding the tart.
Yield: 9 pieces
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NO BAKE PIZZA
Ingredients For the Toppings
For the Crust 1C Tuna flakes (any brand) Banana catsup
2 cups All purpose flour Tomato Eden Cheese or any
½ C. + 1 tbsp. Warm Water Onion brand
½ tsp. Baking Powder Red and green bell pepper
2 tbsp. cooking oil Mayonnaise
Procedure:
For the Crust: Use the single crust pie.
1. Roll out dough into desired shape.
2. Spread the banana catsup and mayonnaise on the top of the crust.
3. Arrange the remaining ingredients. Tomato, Green bell pepper, onion, tuna and cheese.
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6. Slice and serve hot.
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Skills Work Out #1
How much have you learned?
Directions: Explain the following and write your answers in a sheet of paper.
1. What are pastries? How do they differ from bread?
2. Differentiate flaky from mealy dough. How are they made flaky or mealy?
3. Give the steps in making single pie crust and double pie crust.
Very Good
Excellent
Good
Poor
Fair
CHARACTERISTICS Score
5 4 3 2 1
External Characteristics
Shape: Uniform in thickness, well-fluted, and
attractive edges
Size: Fills the pan, looks full, and neither bulging
nor shrinking
Color: Light to moderate brown, slightly darker on
edges
Texture: Moderate rough, with small blisters all over
Internal Characteristics
Texture: Slightly rough, delicate crispiness
Tenderness: Easily cut, not soggy or crumbly
Flavor: Well-balanced, not salty or fatty
Comments/Suggestions:
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✓ To prevent crust shrinkages, always prick the pie shell
liberally with tines of fork before baking.
✓ Give the crust at least 20-30 minutes.
✓ Rest at room temperature or in the refrigerator before
baking it.
✓ Salt is omitted when using shortening.
PINEAPPLE PIE
Ingredients
1 recipe pastry for a 9 inch double crust 1 tbsp. lemon juice
¾ cup white sugar 2 tbsp. milk
1 tbsp. cornstarch 1 tbsp. white sugar
1 (20 Oz.) can crushed pineapple with juice
Procedure
1. Preheat oven to 425°F (220°C). *
2. In a medium saucepan, combine sugar, cornstarch, pineapple with juice and lemon
juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for
1 minute.
3. Cool slightly and pour mixture into pastry-lined pie pan**. Cover with top crust and
seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar.
Place in preheated oven and bake for 35 minutes. Serve chilled or at room
temperature.
* You may use a casserole with lid for your improvised oven.
** You may use 2 pieces of aluminum pan as a substitute to a pie pan.
EGG PIE
Ingredients
Crust Filling
1 ½ cups All-purpose flour 3 Eggs 2 ½ cup Water
½ cup Butter or shortening 250 grams Skimmed milk 1 Tbsp All-purpose flour
6-8 Tbsp cold water ¾ cup Sugar ½ tsp Vanilla
Procedure
Crust
1. Cut in fat and flour using pastry blender until ingredients resemble a coarse meal.
2. Gradually add cold water. Start forming the dough into balls. A few drops of water may
be added if dough will not hold together. Do not knead.
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3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board and shape
into ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near the edge to keep
thickness of the dough even. Roll in all directions to maintain perfect circle. The dough
should be an inch layer than the pie plate.
5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent the dough
from breaking when transferring from the board to the pie plate. Fit snugly on the pan.
Prick liberally with tines of a fork. Set aside.
6. Prepare Filling :
Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350º F for 30 –
45 minutes.
Optional Activity
Here are some instructional videos you may watch online on pie and pastry baking tips
and recipes.
1. Cheese Tarts Recipe | Yummy Ph https://www.youtube.com/watch?v=nHREFpZmMhc
2. Chicken Pastel Pot Pie Recipe | Yummy PH
https://www.youtube.com/watch?v=tO23Y_rCU0U
3. Cream Puffs Recipe | Yummy Ph https://www.youtube.com/watch?v=vBQYVdwg4qo
4. Egg Pie Recipe | Yummy Ph https://www.youtube.com/watch?v=I6lC3qMKk1M
5. Empanada Dough | Yummy Ph https://www.youtube.com/watch?v=U8yq-mE-igk
6. How to Make a Lattice Top Pie Crust | Yummy Ph
https://www.youtube.com/watch?v=UbIL3vUiWVo
7. How to Make a Pie Crust | Yummy Ph https://www.youtube.com/watch?v=sNIkItbEOHw
8. No Oven Buko Pie (without oven buko pie)-Kusina Chef
https://www.youtube.com/watch?v=jiR3V9y0nkc
9. Portuguese Egg Tarts Recipe | Yummy PH
https://www.youtube.com/watch?v=1QqfpDPCPig
10. Tuna Pie Recipe | Yummy Ph https://www.youtube.com/watch?v=3DE1pz8hRAM
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Check for Understanding
A. Directions: Following are statements describing the mixing techniques used in
producing pastry products. Choose the correct term from the box and write your
answer in your notebook.
References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track manual.
Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/
Kusina Chef. (2020). No Oven Buko Pie (without oven buko pie). Retrieved from:
https://www.youtube.com/watch?v=jiR3V9y0nkc.
Yummy Ph. (2017). Cheese Tarts Recipe. Retrieved from:
https://www.youtube.com/watch?v=nHREFpZmMhc.
Yummy Ph. (2018). Chicken Pastel Pot Pie Recipe. Retreived from:
https://www.youtube.com/watch?v=tO23Y_rCU0U.
Yummy Ph. (2018). Cream Puffs Recipe. Retrieved from:
https://www.youtube.com/watch?v=vBQYVdwg4qo.
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Yummy Ph. (2017). Egg Pie Recipe. Retrieved from:
https://www.youtube.com/watch?v=I6lC3qMKk1M.
Yummy Ph. (2018). Empanada Dough. Retrieved from:
https://www.youtube.com/watch?v=U8yq-mE-igk.
Yummy Ph. (2015). How to Make a Lattice Top Pie Crust. Retrieved from:
https://www.youtube.com/watch?v=UbIL3vUiWVo.
Yummy Ph. (2015). How to Make a Pie Crust. Retrieved from:
https://www.youtube.com/watch?v=sNIkItbEOHw.
Yummy Ph. (2019). Portuguese Egg Tarts Recipe. Retrieved from:
https://www.youtube.com/watch?v=1QqfpDPCPig.
Yummy Ph. (2017). Tuna Pie Recipe. Retrieved from:
https://www.youtube.com/watch?v=3DE1pz8hRAM.
Answer Key
Pre-Test
1. D 2. C 3. A
4. A 5. D
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End of Module
Congratulations! You have reached the end of the lesson. Carefully return the module
on the provided envelope and submit it together with your answer sheets/notebook. I shall
be monitoring on your progress and give you feedback on how well you did. Please wait
for the next module. Have a good weekend!
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