CINNAMON ROLL
DOUGH:
1 Cup All-purpose flour
10 Grms Granulated Sugar
1/4 Cup Milk
5 Grams Unsalted Butter
1 Tsp Instant Yeast
1 Whole Whole Egg
Pinch of salt
FILLING:
10 Grams Unsalted Butter
15 Grams Brown Sugar
1/2 Tbsp Cinnamon Powder
10 Grams Raisins
10 Grams Nuts
INSTRUCTION:
1. Make the dough: In a large bowl mix the flour,sugar,salt and yeast. Set aside.
2. Combine the milk and whole egg together. Pour mixture into the dry ingredients add the
butter gradually. Stir with a wire whisk or on your hands. Mix until a soft dough forms.
3. Transfer dough to a lightly floured surface. Using floured hand, knead the dough for 10
minutes. You should have a smooth ball of dough. If the dough is super soft or sticky,
you can add a little more flour. And let the dough rest about 10 minutes as you get the
filling ingredients ready.
4. After 10 minutes, roll the dough out in a 14 x 8-inch rectangle. Spread the softened
butter on top. Mix the cinnamon, brown sugar, raisins, nuts. Sprinkle it all over the
dough. Roll up the dough to make 14 inches long. Cut into 10 -12 even rolls and arrange
in a lightly greased round baking pan or square pan.
5. Cover with cloth or plastic wrap. Rise the dough for 60 – 90 minutes until double in size.
Baked at 375F for 20- 30 minutes.
SWEET DOUGH PIE:
CRUST:
1 Cup Cake Flour
20 Grams Powdered Sugar
10 Grms Butter
Lemon zest
Pinch of salt
FILLING:
2 Grams Whole Egg
50 Grams White Sugar
1 Pc Lemon juice
50 Grms All purpose cream
1/8 Cup All purpose flour
INSTRUCTION:
1. Add the flour, sugar, and salt to the bowl. Mix and gradually add the butter and sprinkle
with cold water until the dough soft. Rest and refrigerate for at least 2 hours.
2. After the dough refrigerate knead the dough for 1 minute, divide into pieces into ball. Flat
using the rolling pin and place it to baking molder.
3. Prepare the filling. Add the whole egg, sugar all ingredients into mixing bowl. Whisk until
the mixture smooth and creamy into double boiler.
SWISS BUTTER CREAM:
INGREDIENTS:
2 Pcs Egg white
120 Grams White Sugar
225 Grms Butter
1/2 Tsp Vanilla
Pinch of salt
INSTRUCTION:
1. Combine salt and egg white in a bowl
2. Place on merely simmering water bath. Add gradually the sugar, whipping until the sugar
melts and the temperature reaches 70 degree C.
3. Transfer into a mixing bowl fitted with a wire whisk attachment. Whip until stiff peaks, beating
to meduim speed until cold, gradually add the cold butter and beat in meduim speed until
smooth and creamy.
MOCHA CHIFFON CAKE AND SPONGE ROLL
4 Pcs Egg yolk
3/4 Cup Cake flour
1/4 Cup White sugar
1/2 Tbsp Baking powder
1/8 Cup Hot water
2 Stick Coffee
1/2 Tsp Vanilla
1/8 Cup Milk
1 Tbsp Oil
MERINGUE:
1/4 Tsp Cream of tartar
3/4 Cup White sugar
4 Pcs Egg white
INSTRUCTION:
1. Line the scale molds with wax paper or aluminum foil. Set aside.
2. Sift cake flour and baking powder together.
3. For the sponge, preheat the oven to 163 degree C or 325-degree F.
4. For the rolls, preheat the oven to 182 degree C or 360-degree F.
5.
Method:
1. Dissolved the coffee in hot water. Set aside.
2. With a mixing bowl fitted with wire whip attachment combine egg yolk, coffee, vanilla
extracts together and beat to a medium speed for 1 min.
3. Add the dry ingredients the whip at low speed for 1 min. and separate side down of the
bowl. Add coffee.
4. Whip the mixture about 2 minutes in a medium speed until the batter is very smooth and
fluffy. Set aside.
5. Whip the egg white to slow peak and gradually add the sugar. Whisk until stiff peak.
6. Gently fold the meringue into the reserved batter mixture until well incorporate.
7. Bake approximately for about 30 to 40 minutes Sponge cake should spring back when
pressed slight in the center.
8. Allow the cake to cool down before folding.
For the sponge roll, bake for 10 to 12 minutes until golden brown.
