Dinner Roll

Yeast mixture ingredients: Yeast mixture procedures:

1/3 cup warm Water 1. Combine Water, Sugar, and Yeast in a small
1tsp. Sugar Bowl.
2tsp. Yeast 2. Stir using a Spoon to completely dissolve
Yeast.
Milk mixture ingredients: 3. Let it bloom for 10 minutes.
1/4cup of Milk
1pc. Egg Milk mixture procedures:
1tbsp. Butter 5. Combine Milk, Egg, and Butter in a small
Bowl.
Dry ingredients: 6. Stir using a Spoon just to break the Yolk.
2 1/4 cup APF
1/3 cup Sugar Dough mixture procedures:
pinch of Salt 7. Combine APF, Sugar, and Salt in a medium
Bowl.
Egg Wash ingredients: 8. Dig a hole in the center.
Egg White 9. Add the Yeast and Milk mixture.
1/2 water in an Eggshell 10. Mix well using a spatula to form a dough.

Greaser: Dough proportion procedures:

Lard 11. Knead until no lumps.
12. Form into a round shape.
Equipment and tools: 13. Place in a slight greased Bowl.
Table 14. Cover using a clean Cloth or cling Wrapper.
2 Small Bowl 15. Rest for an hour.
Medium Bowl 16. Knockback to release the air.
Spoon 17. Portion into 30 grams using a Dough Cutter.
Spatula 18. Estimate in a Weighing Scale.
Cling Wrapper 19. Individually form into a round shape.
Dough Cutter 20. Place in a slightly greased jelly roll Pan.
Weighing Scale 21. Rest for 30 minutes.
Jelly roll Pan
Oven Baking procedures:
22. Preheat the Oven at 120°C.
23. Brush the Egg Wash on top of the Dough.
24. Bake the Dough for 30 minutes or until
done.
 Pipe Tip

Petit Four Batter mixture procedures:

Mini cake 1. Combine Eggs and Sugar using a wire Whisk.
2. Add Water, Oil, and Vanilla
Petit Four Batter mixture ingredients: 3. Add APF and baking Powder under a Sifter.
4 Eggs 4. Fold in using a rubber Spatula.
1 cup Sugar
1/2 cup Water Petit Four baking procedures:
1/2 cup Oil 5. Preheat the Oven at 110°C
1 tsp. Vanilla 6. Put a Liner in a jelly roll Pan.
2 cups APF 7. Grease the side of the Pan.
2 tsp. baking Powder 8. Pour the Batter mixture.
9. Bake for 40 minutes or until done.
Choco ganache ingredients:
500g. Choco bar SMBC Frosting procedures:
1 cup APC 10. Combine Egg whites and Sugar in a Bowl
1 1/2 cup powdered Sugar that fits the sauce Pan.
11. Cook under low heat of simmering Water.
SMBC Frosting ingredients: 12. Continuously stir using a wooden Spoon to
3 Egg whites prevent cooking of Egg whites until Sugar is
3/4 cup Sugar completely dissolved.
1 bar Butter 13. Remove from stove.
1 tsp. Vanilla 14. Beat using a heavy duty Mixer and Whisk
attachment under 6th power until stiff peak.
Equipments and Tools: 15. Cool down.
(2) Medium Bowl 16. Chill for 5 minutes.
Wire Whisk 17. Add vanilla.
Sifter 18. Beat again using a heavy duty Mixer and
Rubber Spatula Paddle attachment under 6th power.
Oven 19. Gradually add Butter while beating.
Stove 20. Wait until it become stiff peak.
Heavy duty Mixer 22. Add color.
Whisk attachment 21. Move in a pipe Bag with desired tip.
Paddle attachment
Refrigerator Petit Four assembling procedures:
Bread knife 21. Cut the cake to equal portions.
Jelly roll Pan 22. Put in a mini cake Liner.
Jelly roll pan Liner 23. Design with Frosting.
Mini cake Liner
Wooden Spoon
Pipe Bag
 Wooden Spoon
Metal Spatula
Sponge Roll Hand Mixer
(2) Jelly roll Pan
Batter mixture ingredients: Liner
6 egg yolks Food color
1/4 cup sugar
1/4 cup water Batter mixture procedures:
1/4 cup oil 1. Combine Egg and Sugar in a Large Bowl using
1 tsp. vanilla a wire Whisk.
pinch of salt 2. Add Water, Oil, Vanilla, and Salt.
1 cup APF 3. Mix until no lumps.
4. Add APF into the mixture under a sifter.
Meringue mixture ingredients: 5. Fold in the mixture until well combined using
6 egg whites a rubber Spatula.
1/4 tsp. COT
3/4 cup sugar Meringue mixture procedures:
6. Combine Egg whites, and COT in a large Bowl.
SMBC Frosting ingredients: 7. Gradually add Sugar.
5 egg whites 8. Beat using a hand Mixer at 5th power until
1 1/2 cup sugar soft peak.
1 1/2 bar butter
1 tsp. vanilla Batter Meringue mixture procedures:
9. Add Meringue mixture to Batter mixture.
Greaser: 10. Fold in using a rubber Spatula until well
Lard combined.

Equipments and tools: Batter Meringue mixture baking procedures:

Oven 11. Put a greased paper to the jelly roll Pan.
Refrigerator 12. Grease the sides.
Hand Mixer 13. Pour the Batter meringue mixture to the
Heavy duty Mixer Pan.
Paddle Attachment 14. Preheat the Oven at 120°C.
Whisk Attachment 15. Bake for 40 minutes or until done.
Stove 16. Cool down for 10 minutes.
Sauce Pan
Pipe Bag SMBC Frosting procedures:
Pipe Tip 17. Combine Egg whites and Sugar in a Bowl
(2) Large Bowl that fits the sauce Pan.
Medium Bowl 18. Cook under low heat of simmering Water.
Wire Whisk
Rubber Spatula
19. Continuously stir using a wooden Spoon to
prevent cooking of Egg whites until Sugar is
completely dissolved.
20. Remove from stove.
21. Beat using a heavy duty Mixer and Whisk
attachment under 6th power until stiff peak.
22. Cool down.
23. Chill for 5 minutes in a Refrigerator.
24. Add vanilla.
25. Beat again using a heavy duty Mixer and
Paddle attachment under 6th power.
26. Gradually add Butter while beating.
27. Wait until it become stiff peak.
28. Add color.
29. Move in a pipe Bag with desired tip.

Sponge roll assembling procedures:

30. Turn upside down another jelly roll Pan.
31. Turn upside down the cake. to the another
Pan.
32. Put the SMBC Frosting as filling using a
rubber Spatula.
33. Roll tightly.
34. Cover it using the peeled liner.
35. Arrange the tip of the bread facing the
table.
36. Chill for 10 minutes.
37. Pipe SMBC Frosting as decoration.
 1. Combine Flour, Sugar, and baking Powder in
a medium Bowl.
2. Mix using a rubber Spatula.
3. Create a hole on the center.
4. Add Water, Oil, Vanilla, and Egg yolks.
5. Mix using a wire Whisk until well combined.
Chiffon Cake
Meringue mixture procedures:
Batter mixture ingredients: 6. Combine Egg whites, and COT in a large Bowl.
2 1/4 cup Cake Flour 7. Gradually add Sugar.
1/2 cup sugar 8. Beat using a hand Mixer at 5th power until
1 tbsp. baking powder soft peak.
1/2 cup water
1/2 cup oil Batter Meringue mixture procedures:
1 tsp vanilla 9. Add Meringue mixture to Batter mixture.
8 Egg yolks 10. Fold in using a rubber Spatula until well
combined.
Meringue mixture ingredients:
8 Egg whites Batter Meringue mixture baking procedures:
1/4 tsp COT 11. Preheat the Oven at 120°C
1/2 cup sugar 12. Put a liner in a round Pan.
13. Greased the sides.
Buttercream frosting ingredients: 14. Pour the Batter Meringue mixture.
2 bars Butter 15. Bake for 40 minutes or until done.
500g. Lard 16. Cool down.
2 cups powdered Sugar
1 tsp. Vanilla Buttercream Frosting procedures:
Food Color 17. Beat Butter and Lard using a hand Mixer at
1st power until softened.
Equipments and tools: 18. Gradually add Sugar.
Oven 19. Add vanilla.
Round Pan 20. Add desired colors for decoration.
Large Bowl 21. Separate some frosting for piping in a pipe
Medium Bowl Bag.
Wire Whisk
Rubber Spatula Chiffon cake assembling procedures:
Hand Mixer 22. Add a bit of frosting to the cake board .
Pipe Bag 23. Put the chiffon Cake.
24. Apply frosting to the entire cake.
Batter mixture procedures: 25. Pipe frosting for decoration.
 2. Gradually add the Sugar.
3. Add Eggs, Milk, Vanilla, and Salt using a wire
Whisk.
4. Mix well.
5. Add APF, and Baking Powder under a sifter.
6. Mix well until no lumps.

Boiled Icing procedures:

Vanilla Muffin 7. Combine Egg whites and Sugar in a Bowl that
fits the sauce Pan.
8. Cook under low heat of simmering Water.
Batter mixture ingredients: 9. Continuously stir using a wooden Spoon to
3/4 cup Butter prevent cooking of Egg whites.
1/2 cup Sugar 10. Remove from stove.
3 Eggs 11. Add immediately the COT and flavoring.
1/8 cup Milk 12. Spin in a heavy duty Mixer until stiff peak.
1 tsp. Vanilla 13. Move in a pipe Bag with the desire tip.
1 1/2 cup APF
Pinch of Salt Muffin baking procedures:
1 tbsp. Baking Powder 14. Pre heat the Oven at 100°C.
15. Cover the muffin Pan with a liner.
Boiled Icing ingredients: 16. Pour the Batter mixture into the Muffin
3 Egg whites pan.
3/4 cup Sugar 17. Bake for 40 minutes or until done.
1/4 tsp. COT 18. Cool down.
1/2 tsp. Vanilla
Muffin assembling procedures:
Equipments and Tools: 19. Form design using the Icing on top of every
Oven Muffin.
Stove
Heavy duty mixer
(2) Wooden Spoon
(2) Medium Bowl
Sifter
Wire Whisk
Muffin Pan
Muffin Liner
Pipe Bag

Batter mixture procedures:

1. Cream the Butter in a medium Bowl using
wooden Spoon
 Tart Pans
Fork
(2) Sauce Pan
(2) Wooden Spoon

Lemon Tart Crust procedures:

1. Combine APF, Sugar, and Butter.
2. Cut in the Butter to form mini circles grain.
3. Add Egg, lemon Essence, and Water.
Lemon Tart 4. Mix well until no lumps using a Spatula to
form a Dough.
5. Knead for 5 minutes or until well blend.
Crust dry ingredients:
6. Flat the Dough using a rolling Pin.
1 1/3 cup APF
7. Mold the Dough in tart Pans.
1/4 cup Sugar
8. Prick the Dough using a fork.
9. Clean the edges of the Pan.
Crust wet ingredients:
10. Place in a jelly roll Pan
1/4 cup Butter
1 Egg yolk
Lemon Tart Crust baking procedures:
1/8 tsp. lemon Essence
11. Preheat the oven at 100°C
3 tbsp. cold Water
12. Bake the Crust for 15 minutes or until done.

Lemon Tart filling ingredients:

Lemon Tart Filling procedures:
3/4 cup APF
13. Simmer a sauce Pan.
1 can condensed Milk
14. Combine APF, Milk, Egg, and Essence.
1/8 tsp. lemon Essence
15. Stir the mixture continuously under a
1 tbsp. Butter
simmering Pan until stiff.
16. Add the Butter once remove from the Pan.
Streusel ingredients:
17. Mix well until the Butter is completely
1/2 cup APF
dissolved.
1/8 brown Sugar
1/8 cup Butter
Streusel procedures:
18. Combine APF, and Sugar.
Equipments and tools:
19. Melt the Butter in a sauce Pan under low
Stove
heat.
Oven
20. Add the dry streusel ingredients to the
Meduim Bowl
melted Butter.
(2) Small Bowl
21. Continuously stir until well blended.
Pastry Blender
Spatula
Lemon Tart assembling procedures:
Rolling Pin
22. Fill in Crust with Filling.
23. Top with Streusel. 1. Combine Water, Butter, and Salt directly in a
sauce Pan.
2. Bring to rolling boil.
3. Add APF
4. Stir continuously using a wooden Spoon until
stiff.
5. Cool down for 10 minutes.
6. Mix one egg at a time using a wooden Spoon.
7. Choose the best tip for Eclaire and Cream
Cream Puff Puff.
8. Move the bread mixture into a pipe Bag.
Bread ingredients: 9. Pipe on a sligthly greased jelly roll Pan.
1 cup Water
1/2 cup Butter Bread baking procedures:
Pinch of Salt 10. Preheat the oven at 150°C.
1cup APF 11. Bake for 20 minutes or until done.
3 Eggs
Pastry Cream procedures:
Pastry Cream ingredients: 12. Combine the APF, Sugar, Milk, Egg, and
1/2 cup APF Vanilla in a sauce Pan.
1/2 cup Sugar 13. Cook under low heat.
1 cup Milk 14. Mix well until stiff.
1 Egg 15. Remove from the Stove.
1 tbsp. Vanilla flavor 16. Mix the Butter while it's still hot.
2 tbsp. Butter 17. Cool down.
18. Place in a pipe Bag.
Choco Ganache ingredients:
500g Choco bar Choco ganache procedures:
1 cup APC 19. Combine Choco, APC, and Sugar in a sauce
1 1/2 cup powdered Sugar Pan.
20. Stir using a wooden Spoon until the Choco
Equipments and Tools: bar is melted.
Stove 21. Cooldown.
Oven 22. Move in a pipe Bag.
(3) Sauce Pan
(3) Wooden Spoon Cream Puff assembling procedures:
(2) Pipe Bag 23. Cut halfway the Bread on the middle
Bread knife horizontally.
Food Tong 24. Squeeze the pastry Cream as the filling.
25. Drizzle the choco Ganache for toppings.
Bread procedures:
 Oven

Cinnamon mixture ingredients:

3 tbsp. Butter
1 tbsp. Cinnamon
1/3 cup brown Sugar

Sugar glaze ingredients:

1/4 cup powdered Sugar
1 tbsp. Milk
Cinnamon Roll 1/2 tsp. Vanilla

Yeast mixture ingredients: Yeast mixture procedures:

1/4 cup warm Water 1. Combine Water, Sugar, and Yeast in a small
1 tsp. Sugar Bowl.
2 tsp. Yeast 2. Stir using a Spoon just to completely dissolve
the Yeast.
Milk mixture ingredients: 3. Let it bloom for 10 minutes.
1/4 cup warm Milk
1 tbsp. Butter Milk mixture procedures:
1/3 cup Sugar 4. Combine Milk, Butter, Sugar, Salt, and Egg in
1 pinch of Salt a small Bowl.
1 Egg 5. Stir using a Spoon just to break the Yolk.

Dry ingredients: Sugar glaze mixture procedures:

2 cups APF 6. Combine Sugar, Milk, and Vanilla in a small
Bowl.
Greaser: 7. Stir using a Spoon until no lumps.
Lard
Dough mixture procedures:
Equipment and Tools: 8. Put the APF in a large Bowl.
Table 9. Dig a hole in the center.
3 Small Bowl 10. Add the Yeast and Milk mixture to the
Large Bowl whole.
3 Spoon 11. Mix well using a spatula.
Spatula
Cling Wrapper Dough proportion procedures:
Rolling pin 10.. Knead in a floured table until elastic.
Small container 11. Put in a greased Bowl.
Dough Cutter 12. Cover using a clean Cloth or cling Wrapper.
Jelly roll Pan 13. Rest for 20 minutes.
Weighing Scale 14. Knock back the dough.
15. Flatten the dough on a floured table using a
rolling pin.
16. Form a rectangular shape.

Cinnamon filling procedures:

17. Combine Butter, Cinnamon, and Sugar.
18. Mix well using a spoon.

Cinnamon Roll rolling procedures:

19. Spread the filling onto the dough using a
Spoon or Spatula.
20. Leave a horizontal line for about an inch.
21. Portion by portion roll the. Dough.
22. Seal the 1-inch end using Water.

Cinnamon Roll proportion procedures:

23. Cut into 30 grams using a dough cutter.
24. Line in a jelly roll Pan.
25. Rest for an hour.

Baking procedures:
26. Preheat the Oven at 120°C.
27. Bake the Cinnamon Roll for 30 minutes or
until done.

Cinnamon Roll topping procedure:

28. Drizzle the glaze.