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BPP Recipe

This document provides recipes for several baked goods: 1. Soft rolls made from milk, yeast, bread flour, sugar, egg, and butter that are kneaded, proofed, formed into balls, proofed again, and baked. 2. Swiss roll made from oil, eggs, water, vanilla, cake flour, sugar, and baking powder that are baked and rolled with a buttercream filling. 3. Buttercream made from eggs, sugar, butter, and flavoring for filling cakes. 4. Cream puffs/eclairs made from butter, water, flour, and eggs that are piped and baked then filled with pastry cream.

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Florenda Iguin
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589 views4 pages

BPP Recipe

This document provides recipes for several baked goods: 1. Soft rolls made from milk, yeast, bread flour, sugar, egg, and butter that are kneaded, proofed, formed into balls, proofed again, and baked. 2. Swiss roll made from oil, eggs, water, vanilla, cake flour, sugar, and baking powder that are baked and rolled with a buttercream filling. 3. Buttercream made from eggs, sugar, butter, and flavoring for filling cakes. 4. Cream puffs/eclairs made from butter, water, flour, and eggs that are piped and baked then filled with pastry cream.

Uploaded by

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

INGREDIENTS:
150 grams Milk
10 grams Yeast
312.5 grams Bread Flour
30 grams Sugar
30 grams Egg
5 grams Salt
30 grams Butter

PROCEDURE:

1. Mix salt and bread flour. Set aside.


2. Dissolved yeast with milk, add sugar dissolve, add egg.
3. Gradually add to yeast mixture. Knead.
4. While kneading gradually add butter.
5. Rest for 35 min, Form into balls make 12 pcs.
6. Rest for 40 min. Put egg wash before bake.

SWISS ROLL

INGREDIENTS:
50 grams Corn oil
6 pcs. Egg yolk
140 grams. Water
5 grams Vanilla
170 grams Cake flour
100 grams. Sugar, refined
7 grams Baking powder
6 pcs. Egg white
70 grams Sugar, refined

PROCEDURE:

1. Mix baking powder and cake flour set aside.


2. Mix oil egg yolk, water, vanilla and 100 grams sugar, mix until sugar is dissolved
gradually add cake flour mixture and set aside.
3. Beat egg white and cream of tartar in an electric mixer and gradually add sugar
until stiff.
4. Cut and fold egg white mixture and batter mixture do not over mix.
5. Pour in baking pan bake for 15-20 minutes.
SWISS BUTTER CREAM
INGREDIENTS:
2 pcs. Egg white
100 grams Sugar, refined
275 grams Butter, cold
5 grams Vanilla

3 tsp. Green tea flavour


5 grams Water
1/8 tsp Food color green

PROCEDURE:
1. In a double broiler mix egg white and sugar.
2. Stir until sugar dissolve or white in color/stiff. Let it cool.
3. Beat until foamy using electric mixer. Gradually add butter then flavour, color
and vanilla.

CREAM PUFFS/ECLAIRS

INGREDIENTS:
57 grams Butter
113 grams Water
113 grams All purpose flour
2 pcs Whole egg

PROCEDURE:

1. In a casserole mix water and butter bring to boil. Add flour let it cool.
2. Add egg gradually continuous fast mixing. Look for consistency. Don’t over beat.
3. Grease tray with oil then dust it with flour.
4. Put in the pastry bag then pipe on the tray. 12 pcs.
5. Bake at 200 degrees Celsius to 40 minutes.

PASTRY CREAM

INGREDIENTS:
Lemon Filling:
1 pc. Egg beaten
1/6 cup Sugar
1 ½ tbsp. Lemon juice
1 tbsp. Butter/cubed
1 /2 cup Heavy whipping cream
2 tsp. Sugar
Confectioners’ Sugar

PROCEDURE:

1. In a small heavy saucepan, combine egg, sugar and lemon juice and butter. Cook
and stir over medium heat until mixture is thick enough to coat the back of a
spoon. Transfer to a small bowl, refrigerate until partially set.
2. In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon
mixture. Fill cream puffs. Dust with confectioners sugar.

Sweet dough Pie

Ingredients
140 grams Cake Flour
80 grams Butter
40 grams Powder sugar
½ pc Egg
¼ pc Lemon zest

Procedure:
1. Mix butter and flour. Add sugar. Egg. And lemon zest
2. Knead and form in pie plate

Filling:
¼ pc lemon juice
¼ pc lemon zest
2 pcs egg
87.5 grams granulated sugar
75 grams All purpose cream
Procedure:
1. Mix all dry ingredients. Cooked in a double boiler until thicken.

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