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UNIVERSITY OF SANTO TOMAS - College of Tourism and Hospitality Management

This document contains recipes for chocolate chip cookies, mocha buttercream torte, coffee buttercream, and jelly doughnuts. The chocolate chip cookie recipe calls for mixing brown and white sugars with butter and an egg before adding flour, baking soda, salt and chocolate chips. The mocha buttercream torte recipe involves baking a chocolate cake and covering it in a coffee-flavored buttercream. The buttercream recipe mixes egg whites with sugar syrup and butter for a creamy frosting flavored with coffee essence. Finally, the jelly doughnut recipe provides instructions for making a yeast dough, shaping it into balls, deep frying them, and filling them with jam.

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Robert Kristoffer Bruno Cortez
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83 views3 pages

UNIVERSITY OF SANTO TOMAS - College of Tourism and Hospitality Management

This document contains recipes for chocolate chip cookies, mocha buttercream torte, coffee buttercream, and jelly doughnuts. The chocolate chip cookie recipe calls for mixing brown and white sugars with butter and an egg before adding flour, baking soda, salt and chocolate chips. The mocha buttercream torte recipe involves baking a chocolate cake and covering it in a coffee-flavored buttercream. The buttercream recipe mixes egg whites with sugar syrup and butter for a creamy frosting flavored with coffee essence. Finally, the jelly doughnut recipe provides instructions for making a yeast dough, shaping it into balls, deep frying them, and filling them with jam.

Uploaded by

Robert Kristoffer Bruno Cortez
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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UNIVERSITY OF SANTO TOMAS College of Tourism and Hospitality

Management
HRM 102B Professional Cookery
Recipe:

Chocolate Chip Cookies

Ingredients:
Brown
sugar/
firmly
packed
White sugar
Unsalted butter, softened
Vanilla extract
Egg
All-purpose flour/ sifted
Baking soda
Salt
Semi-sweet
chocolate
chips

Quantity

Unit of measurement
Cup

1
1
1
1
1

Cup
Cup
Tsp.
Pc
Cup
Tsp.
Tsp.
Cup

1. Heat oven to 375F.


2. In a bowl, combine brown sugar, white sugar, butter and shortening then beat
until light and fluffy.
3. Add in egg and vanilla and combine well.
4. Add in flour, baking soda and salt (reserve some to coat chocolate chips) and
mix well. Add in chocolate chips.
5. Drop dough by rounded teaspoonful 2 apart onto ungreased cookie sheets.
6. Bake for 8-10 minutes or until light golden brown. Cool for 1 minute then
remove from cookie sheets.
Recipe:

Mocha Butter Cream Torte

Ingredients:
Cake flour
Baking powder
Salt
Cocoa powder
Vegetable oil
Eggs, separated
Water
Vanilla extract
Cream of tartar
White sugar

Quantity
160
8
2
40
80
4
120
7
5
200

Unit of measurement
G
G
G
G
Ml
Pcs
Ml
Ml
G
G

Coffee butter cream


1
Recipe (see below)
1. Separate egg whites from yolks.
2. In a bowl, sift together flour, baking powder and salt.
3. In another bowl, combine cocoa powder, oil, egg yolks, water and vanilla
extract.
4. Add sifted dry ingredients to chocolate mixture.
5. Using a whip attachment, whisk egg whites and cream of tartar while
gradually adding sugar. Whip until soft peaks form.
6. Fold in egg whites to chocolate mixture.
7. Pour on greased and floured baking pan and bake for 25 minutes or until
cooked at 180C.
8. Cover in coffee butter cream.
Recipe:

Coffee Butter Cream

Ingredients:
Egg, whites only
White sugar
Water
Unsalted butter, cubed/
cold
Salt
Strong coffee essence

Quantity
120
500
150
550

Unit of measurement
G
G
Ml
G

40

Pinch
Ml

1. In a sauce pan, boil water and 400g sugar to 116C. Cool slightly.
2. Using a whip attachment, whisk together egg whites and 100g sugar until
soft peaks form.
3. Pour sugar syrup into egg whites while machine is still running. Be careful
because sugar is hot.
4. Allow to cool slightly then add in the butter a little at a time.
5. Continue to whip while adding coffee essence and salt. Mixture should be
smooth and creamy. Use as instructed.
Recipe:

Jelly Doughnuts (Berliner Dough)

Ingredients:

Bread flour
Instant dry yeast
Fresh milk
Unsalted butter
White sugar
Eggs, whole
Eggs, yolk
Salt

Quantity
FOR DOUGH
500
15
227
74.5
74.5
74.5
28.5
3.5

Unit of measurement
G
G
Ml
G
G
G
G
G

Lemon zest
Vanilla extract
Oil, cooking/ for frying
Jam
Powdered sugar

7
7
FOR FILLING and
COATING
1000

G
Ml
Ml
Your choice
For dusting

1. In a bowl, combine flour and yeast. Add the milk, butter, sugar, eggs, egg
yolks, salt, lemon zest and vanilla extract.
2. Mix for 8 to 12 minutes, dough should have strong gluten formation and be
very tight but smooth.
3. Ferment the dough for 30 minutes. Fold gently then ferment again for 30
minutes.
4. Divide the dough into 60g balls. Shape each ball into a tight round and press
lightly with the palm of your hand to flatten slightly. Transfer to a sheet pan
covered with parchment paper.
5. Proof shaped dough for 1 hour.
6. Fry proofed dough in hot oil at 350F/177C until one side is golden brown
about 1 minute. Turn and fry other half for about 1-2 minutes. Turn again and
fry until deep golden brown in color.
7. Drain doughnuts on paper towels.
8. Fill pastry bag or squeeze bottle with jam and inject into each doughnut. Dust
with powdered sugar.

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