PLMBS -Hospitality management

Bread and Pastry Production NC 2

Core Competency #1 Produce bakery products

I. Dinner Roll
Yield: 5 pcs.

Ingredients: Procedure

1 Cup Bread Flour/ APF PREHEAT OVEN AT 160C, GREASE BAKING

SHEET
1 ½ Tablespoon White Sugar In a mixing bowl, combine and mix all dry
ingredients
1 teaspoon Instant Dry Yeast Pour the liquid mixture into the dry ingredients and
mix. Then add the shortening
Pinch Salt Knead for 15-30 minutes or until it becomes
smooth and elastic
¼ Cup +/- Water/Evaporated Milk Transfer the dough to a lightly greased bowl, cover,
and place in a warm spot. Rest for 15-30 minutes.
Or until it doubles in size
1 Tablespoon Lard/Shortening Punch the dough to release the gas, knead, and
shape; weigh and divide the dough in 50 g.
1 egg Egg wash Shape or round each weighed dough and place on
top of your greased baking sheet. Cover the dough
and rest for 15-20 minutes or until it doubles in
size. Brush with egg wash and

Bake for 15- 20 minutes at 160-180C

II. Pan de Sal Yield: 12 servings

Ingredients Procedure
6 cups APF/Bread Flour Sift flour before measuring then put it in the
mixing bowl
5 Teaspoon Instant dry Yeast Mix together the yeast and sugar on one side of
the bowl
1-2 cups Water Mix salt and shortening on another side of the
bowl
1 ½ cups Brown Sugar Put water on the mixture
1 tsp. Salt Blend the ingredients very well
¼ Cup Shortening Mix until dough is formed. On a lightly floured
surface, knead the dough until soft
Fine bread Crumbs Let rise for at least two hours or until doubles its
size. Punch to release the gas
Cut and roll in bread crumbs and arrange on
lightly greased baking sheets, the cut side facing
 up. Let rise again for 30 minutes
When the cut pieces of the dough reaches its
doubled size, bake in preheated oven at 400F
until done
Do not forget to grease the baking sheet with lard

III. Spanish Bread Yield: 12pcs

Ingredients Procedure
3 cups Bread Flour/First Class Flour Dissolve yeast in warm water. Stir to dissolve
and let it stand for 5-10 minutes until bubbly. Set
aside
1 – 1 ½ cups ALL Purpose Flour In a large bowl, combine the milk, sugar, butter,
egg yolks and salt
1 Tablespoon Active Dry Yeast Blend well then add the Yeast Mixture
½ cup White Sugar Add flour to make a moderately stiff dough.
Note: Check the consistency of the dough before
putting all the remaining flour. The dough must
be moderately stiff and elastic
3 pcs Egg yolks Knead the dough in a lightly floured surface for
about 10 minutes or until the dough is smooth
and elastic
½ cup Melted Butter Transfer the dough to a greased bowl, cover with
a damp cloth, and let it rise in a warm place for
1 hour
1 tsp. Salt After rising, transfer the dough into a lightly
floured surface
¼ cup Evaporated Milk Use a dough slicer to divide the dough into 4
equal parts
½ cup Water Roll each part until it forms into a log. Cut each
log into equal pieces.
Extra Flour for kneading Spread some filling then roll up
Filling:
1/3 cup Softened Butter Cover the dough with bread crumbs and place
on a lightly greased baking sheet or tray with the
end at the bottom
¼ Cup Brown sugar Cover the tray with a damp cloth and let it rise
for 20-30 minutes
1/3 cups Bread Crumbs Pre-heat oven to 325 degrees Fahrenheit
¼ tsp vanilla Bake for 20-25 minutes

IV. Ensaymada Yield: 10

 Ingredients Procedure
3 ½ cups All Purpose Flour In a small bowl, dissolve instant yeast in 1/3 cup
of lukewarm water. Set aside.
2 tsp. Yeast Whisk together the flour, sugar and salt in a
mixing bowl
1/3 cup White Sugar Add dissolved yeast mixture, eggs, evaporated
milk, ¼ cup melted butter and the remaining 1/3
cup of water. Using the dough hook, mix on low
speed for about 2 minutes, then at medium speed
for and additional 5 to 7 minutes until soft sticky
dough has formed. Remember the dough should
be soft and sticky, do not over knead.
3 pcs Eggs Transfer dough in greased bowl and cover with
plastic wrap. Allow dough to rest for 15 minutes
½ cup Melted butter (divided, ¼ cup Prepare ensaymada molder
mixed in the dough and ¼ cup
for brushing)
½ teaspoon Evaporated Milk Divide the dough into equal parts and put it in
the molder. Loosely cover the dough with plastic
wrap and allow the dough to rest for 15 minutes
2/3 Cups Lukewarm Water On a floured surface, roll out or use the palms of
your hands. Flatten each dough into a rectangle
½ cup water Brush a little melted butter over the top of the
dough. Roll dough into a long, pinch ends
together to seal
Topping: Then turn the dough seam side down or seam
½ cup Creamed butter side facing inwards, in the direction where you
will start twirling
¼-1/2 cup White Sugar Preheat oven to 325 F
Shredded cheddar cheese Bake for 15-17 minutes until lightly golden.
Allow rolls to cool for 30 minutes to an hour
before topping with creamed butter and sugar

V. French Baguette – Hard Crusted Bread (sponge Method) Yield: 2 pcs.

(Poolish) Sponge Method

250 g Bread flour Combine part or all the liquid, all the yeast, and
part of the flour
250 g Water Mix into a thick batter or soft dough. Let
ferment until double in volume
5g Instant Yeast Fold (punch down) and add the rest of the flour
and the remaining ingredients
8g Malt syrup Mix to a uniform, smooth dough
Dough Ferment the dough until double in size for 30-45
minutes and fold again. Ferment for another 15
minutes
500 g Bread Flour Divide the dough into 2 pieces. Pre-shape the
dough into large rounds. Let the dough rest,
 covered, until relaxed or doubled in size.
250 g Water Score the top of the dough and ferment for
another 30 minutes
13 g Salt Put a baking pan with water in the oven for 5
minutes or until steam comes out, before loading
the dough into the oven. Bake until the crust is
golden brown and with hollow sound.