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Group 4 Action Plan For Chiffon Cake Egg Pie Tart

The document outlines an action plan for preparing Chiffon Cake, Egg Pie, and Tart, detailing the preparation, baking steps, and post-baking processes. It includes ingredient lists, time estimates for each step, and instructions for cooling, decorating, and storage. The total estimated time for the entire process is 3 hours and 30 minutes.

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4 views4 pages

Group 4 Action Plan For Chiffon Cake Egg Pie Tart

The document outlines an action plan for preparing Chiffon Cake, Egg Pie, and Tart, detailing the preparation, baking steps, and post-baking processes. It includes ingredient lists, time estimates for each step, and instructions for cooling, decorating, and storage. The total estimated time for the entire process is 3 hours and 30 minutes.

Uploaded by

iamthumoia666
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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GROUP 4

ACTION PLAN FOR CHIFFON CAKE, EGG PIE, & TART

Preparation & Pre-bake Steps

Time Estimate: 5 minutes

1. Gather Ingredients and Equipment:


- Ensure all ingredients are fresh and measured accurately. - Preheat the oven to the
appropriate temperature and prepare all necessary baking tools and equipment (mixing
bowls, whisks, baking pans, etc.).
2. Prepare Work Area:
- Clean and organize the workspace to streamline the baking process.
- Arrange ingredients in order of use for easy access.
3. Review Recipe Instructions:
- Carefully read each recipe to confirm the steps and avoid missteps.
- Set up timers to keep track of each stage of baking.

Baking Process

1. CHIFFON CAKE

Time Estimate: 1 hour and 45 minutes (including baking time)

**INGREDIENTS**

BATTER MIXTURE: MERINGUE MIXTURE

- 170g Cake Flour - 7pcs Egg White

- 50g Sugar refined - 100g Sugar Refined

- 7pcs Egg Yolk - ½ tsp Cream of Tartar

- 50g Corn Oil

- 7g Baking Powder

- 140g Water

- 5g Vanilla

Action Steps:

1. Preheat oven to 325°F (165°C).

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Prepare egg yolk mixture: In another bowl, whisk egg yolks, oil, water, and vanilla until smooth.
4. Combine dry and wet ingredients: Gradually add the wet ingredients to the dry ingredients and mix
until smooth.

5. Beat egg whites: In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.

6. Fold in egg whites: Gently fold the egg whites into the batter until combined.

7. Bake: Pour batter into an ungreased tube pan and bake for 40-50 minutes or until a toothpick comes
out clean.

8. Cool: Invert the cake and let it cool completely before removing it from the pan.

2. EGG PIE

Time Estimate: 1 hour (including baking time)

**INGREDIENTS**

PIE CRUST EGG PIE

- 1 cup flour - 3 whole eggs + 1 egg yolk

- ½ tbsp sugar - 1 ¾ cups of evaporated milk

- ¼ tsp salt - 2 tsp vanilla extract

- 1/3 cup vegetable shortening - ½ cup sugar

- 3 tbsp cold water - 2 tbsp cornstarch

Action Steps:

1. Preheat oven to 350°F (175°C).

2. Prepare the pie crust: Line a tart pan with the tart crust and set aside.

3. Mix filling: In a bowl, whisk eggs, evaporated milk, vanilla extract, and sugar until smooth. (Remove
the bubbles, then set aside.) Mix the egg whites and beat until soft peaks form, then add to the egg
mixture.

4. Fill pie crust: Pour the egg mixture into the prepared crust.

5. Bake: Place the pie in the oven and bake for 20-30 minutes or until the filling is set and slightly golden
on top.

6. Cool: Let the egg pie cool to room temperature before serving.
3. TART CRUST

Time Estimate: 40 minutes (including baking time)

**INGREDIENTS**

CRUST FILLING

- 2 cups of bread flour - 3 pcs egg yolk

- ¼ tsp salt - ½ cup evaporated milk

- 3 tbsp sugar - ½ cup condensed milk

- ½ cup butter (chilled/cold) - 1 tsp vanilla extract

- 1 pc egg - 3 pcs egg white meringue

Action Steps:

1. Prepare the pie crust: Line a tart pan with the tart crust and set aside.

2. Fit dough into pan: Press the dough into the tart pan and trim the edges. Use a fork to poke holes in
the bottom to prevent air bubbles.

3. Preheat oven to 375°F (190°C).

4. Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20
minutes, then remove the paper and weights. Bake for an additional 5-10 minutes or until golden.

5. Cool: Let the tart crust cool before filling.

CALAMANSI CURD (TART FILLING)

- 2/3 cup sugar


- ¼ tsp kosher salt
- 2/3 cup freshly squeezed calamansi juice
- 1 stick (8 tablespoons) cold, unsalted butter, cut into 8 cubes
- ½ cup water
- ¼ cup cornstarch

Action Steps: Combine all ingredients in a pot and simmer until thick.

Post-baking & Finishing

Time Estimate: 5 minutes

1. Cooling & Decorating:


- Allow all baked items to cool on wire racks.

- Apply any decorative finishes or glazes once completely cooled to avoid melting or sogginess.

2. Packaging & Storage:

- For storage, wrap or place items in appropriate containers to maintain freshness.

- Label each product with the date of baking for inventory tracking.

3. Quality Check:

- Evaluate the final products for taste, texture, and appearance.

- Document any observations for future improvement.

Overall Action Plan Timeline:

- Preparation & Pre-bake Steps: 5 minutes

- Chiffon Cake: Pre-baked for 30 minutes, baked for 50 minutes, cool for 20 minutes.

- Egg Pie: Pre-baked for 15 minutes, baked for 30 minutes, cool for 15 minutes.

- Tart Crust: Pre-baked for 10 minutes, baked for 20 minutes, cool for 10 minutes.

- Post-baking & Finishing: 5 minutes

TOTAL: 3 HOURS AND 30 MINUTES

GROUP 4 MEMBERS

ANGELA G. CHUA

ALONA DEL MUNDO

CAMILLE ALEJANDRO

KEANNA MARGARETTE CASTRO

VALERIE MANALILI

THANK YOU!!!

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