BREAD MAKING
(Prepare and produce bakery products)
SOFT ROLL/DINNER ROLL
Ingredients:
250g Bread flour
25g powdered milk
50g Sugar
1 pc. Egg
¼ tsp. Salt
115g water
1T. Yeast
30g lard
Procedure:
1. Mix all ingredients except lard, added last.
2. Knead or mix with the electric mixer for 20 minutes or until dough
comes out clean on all sides of the mixing bowl. Form into a ball.
3. Let rise for one hour in a greased pan cover with a cloth.
4. Punch down dough, and roll into a floured board.
5. Scale the dough into units:
Pan de ciosa – 30g (10 pieces)
Clover leaf _ 10g (3 pieces each cup)
6. Round dough pieces and rest for 30 minutes
7. Make-up dough with milk or egg wash and bake in a preheated oven at
180˚C for 25 minutes or until done.
Egg wash: Mix together one egg yolk with 1T.sugar brown and ¼ tsp. water
or 1 T. milk.
CINNAMON BUN
Ingredients:
3 ¼ cup all-purpose flour
1 tbsp. yeast, quick-rise
¼ cup sugar white
½ tsp. salt
¾ cup milk
¼ cup water
¼ cup butter or margarine
1 egg
1 cup brown sugar, firmly packed
1 tbsp. cinnamon
1/3 cup butter or margarine, softened
½ cup raisins, optional
Procedure:
1. Set aside 1 cup flour. Mix remaining flour, yeast, sugar and salt in a large
bowl. Heat milk, water and ¼ cup butter to 105-115˚ F.
2. Stir liquids into flour mix, stir to blend completely. Add the egg. Add
enough of the reserved flour to make soft dough that does not stick to the
bowl. Turn out onto a floured surface and knead 5 times. Cover dough and
let rest 10 minutes.
3. Mix brown sugar, cinnamon and butter together (amounts can be
increased up to 1 ½ times given for an extra sticky cinnamon bun recipe).
4. Flatten the dough gently into a 12”x9” wide. Spread with cinnamon
mixture and sprinkle with raisins if desired. Roll up from long side and pinch
to seal the seam. Cut into 12 equal slices with a sharp knife.
5. Place cut side up in greased muffin tins. Cover dough and let rise for 20
minutes. Bake this cinnamon bun recipe at 375˚ F. for 20 minutes or until
brown. Remove from muffin tins immediately to cool. Serve warm!
CHOCOLATE CHIPS COOKIES
Ingredients:
2 ½ cup all-purpose flour
½ cup butter
½ cup Brown sugar
1 cup white sugar
½ cup powdered milk
2 eggs
½ tsp baking soda
½ tsp. Vanilla
1 cup chocolate chips
Procedure:
1. Sift together flour and baking soda.
2. Cream the butter, sugar until light and fluffy, add the eggs one at a
time and vanilla. Add the flour mixture to the creamed mixture. Mix
until smooth. Fold in the chocolate chips. Add walnuts (optional) chill.
3. Drop by spoonful’s into the prepared baking sheet about one inch
apart. Bake for 10 minutes in a pre-heated oven at 350 ˚F until golden
brown.
CHOCOLATE MUFFIN
Ingredients:
2 ½ C. All-purpose flour
I C. Sugar
I tsp. Baking Powder
½ tsp. Baking soda
½ C. Cocoa
½ C. Butter
¾ C. Evaporated milk
2 Eggs
½ C. Chopped peanuts
Pinch of salt
Procedure:
1. Sift together flour, baking powder, cocoa and pinch of salt.
2. Cream butter and sugar
3. Add egg one at a time
4. Add the flour mixture alternately with milk, starting and ending with
the flour.
5. Pour into prepared pan lined with paper cups about ¾ full. Sprinkle
cracked peanuts on top.
6. Bake at 180˚C for 20 minutes or until done.
Plain Sweet Yeast Dough
Group Ingredients % Weight Costing
A Bakers Flour 100 1.000
Yeast, compressed 8 0.080
Salt 1.5 0.015
Sugar 12 0.120
Bread Improver MRU 0.010
Shortening (Merita) 8 0.080
Milk Powder 2 0.020
Dry Gluten, optional 2 0.020
Lemon rind #1
Water +/-55 0.550
Total 1.895
Method:
Disperse yeast through the water and add the dry ingredients on top
Mix into a clear, well developed dough
FDT 28ºC and allow to rest.
Scale off @ .060gm each
Hand Up – as appropriate
Intermediate proof 5 mins (covered)
Final mould – as for round buns
Proof – 35ºC 80% RH
Bake at 220ºC for 15 mins
Remove from oven, place onto a cooling wire. Brush with Bun Glaze
whilst still hot on removal from the oven
When cold, decorate with fondant.
Croissants
If butter is used, best results if dough is prepared 1 day in advance.
% Ingredients 1kg Dough
A 100 Bakers Flour 1.000
6 Yeast, compressed .060
60 Water, cold .600
6 Castor Sugar .060
2 Salt .020
2.5 Dry Gluten .025
B 40 Royal Danish or Butter .400
Total weight 2.165
Method
Calculate sufficient dough to produce croissants 80g. How many?
Allow 10 % scrap pastry from cutting when calculating
Mix "A" into a clear, well developed dough, keep cold
Roll out dough 75 x 50cm
Shape "B" to a rectangle 2/3 of dough size and place onto dough
Same as in English Puff pastry
Give a single turn (fold in 3)
Cover with a cloth or plastic and return to fridge for 15 minutes
Repeat turning two more times
Finished pastry should have 3 x single folds
Keep the dough as chilled as possible, it is easier to work with chilled than at room
temperature.
Different folding techniques can be used by each enterprise
Some will use 1 single and 1 double.
Do not fold to many times, you will lose the flakiness. The dough is soft and the butter will blend
into the dough.
Make up procedure
Plain Croissants:
Roll out prepared dough to 1100mm x 400mm
Cut dough lengthwise to create 2 strips 1100mm x 200mm
Lay strips on top of each other
Cut 20 triangle shapes with a base line of 150mm each
Brush off all excess flour and roll up the croissants
Place onto a clean and lightly greased 2/lGN baking tray
Lightly egg wash and half prove at 36ºC, low humidity
Bake at 230ºC for approximately 12 – 15 minutes
Remove from baking tray and place onto a cooling wire.
Banana Bread
Ingredients:
½ cup vegetable oil
1 cup white sugar
2 pcs. eggs
1 tsp. vanilla extract
1 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup chopped nuts
2 medium size (300 g) banana, sliced and mashed
Procedures:
1. Pre-heat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together melted butter and sugar. Add eggs and
vanilla, mix well.
3. Combine the flour, baking soda and salt, stir into the butter mixture until
smooth.
4. Fold in banana and half of nuts. Spread evenly into the prepared pan.
5. Bake at 350°F (175°C) for 60 minutes, or until a toothpick inserted into
the center of the loaf comes out clean.
6. Cool loaf in the pan for 10 minutes before removing to a wire rack to
completely cool.
