BREADS

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FOUNDATIONUNIVERSITY

BREAD AND PASTRY PRODUCTION NC II

SOFT ROLLS: (cinnamon roll)

1. Dissolve 1 tbsp. yeast in 1/4 cup warm water and ½ cup evaporated milk (100-110 F/ 40-45
C). Stir to dissolve.
2. Add into the following ingredients:

¼ cup butter or use 2tbsp. butter and 2tbsp. shortening


½ tsp. salt
2 whole eggs
1/3 cup refine sugar

3. Mix well to blend. Knead in the following ingredients until smooth and elastic:

½ kilo bread flour ½ tsp. dough improver( optional)

4. Cover dough and allow to rise until double in bulk.- 45 mins. to 1 hr.
5. punch down the dough. roll out rectangular sheet. Fill roll like jelly roll. Seal edges.
6. Roll into basto 24” long . Cut each baston into 12 equal slices crosswise.
7. Place on prepared pans. Allow to rise for another 45 minutes to 1 hr. or until double.
8. Bake at 375 degree oven for 15 to 20 minutes or till done.
9. Invert while hot and allow to cool completely before wrapping and storing.

CINNAMON SUGAR:

• Mix together 1 cup brown sugar and 2-3 tsp. cinnamon powder.

SUGAR GLAZE

1 cup confectioner sugar 1 T. water

SOFT / DINNER ROLL:

2¼ tsp yeast ¼ c evap milk


1 c (100-110 F)warm water ½ c sugar
1 tsp salt ¼ c shortening
1 pc whole egg ½ kl all purpose flour
¼ c melted butter 1 T vanilla

Procedure:
1. Follow procedure in making soft roll.
PANDESAL

1 T. yeast 1/2 c warm water(100-110 F/ 40-45 C)


1 T. sugar ½ c butter
1 c evaporated milk 1 whole egg
4 c bread flour 1 c refine sugar
1½ tsp. salt

Procedure:

1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully
dissolved.
2. In the mixing bowl, combine the liquid ingredients starting with the warm milk then the
butter, and 1 whole egg. Mix well by stirring.
3. Add the egg, butter, and yeast-sugar-milk mixture in the mixing bowl with the dry
ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the
ingredients.
4. In a flat surface, knead the dough until the texture becomes fine.
5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the
mixing bowl with damp cloth and let the dough rise for at least 1 hour
6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer.
7. Roll each part until it forms a cylindrical shape
8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the
pandesal)
9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper
(makes sure to provide gaps between dough as this will rise later on)
10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
11. Pre heat the oven at 375 degrees F, for 10 minutes.
12. Put the tray with dough in the oven and bake for 15 minutes
13. Turn off the oven and remove the freshly baked pandesal.
14. Serve hot.

ENSAYMADA:

1. Put in a bowl 1 ½ tbsp. yeast and 1 cup warm water(100-110 F/ 40-45 C). Mix to dissolve.
2. Add in the following and blend well.

4 pcs eggyolks ½ cup evap. Milk


¼ cup sugar ½ tsp. salt
1½ cups all purpose flour

3. Mix very well until smooth. Allow to rise until bubbly about 30 minutes.
4. Add in the following ingredients and mix well. Knead until smooth and elastic.

4 pcs eggyolks ½ cup melted butter


½ cup oil ½ cup refine sugar
4 cups all purpose flour

5. Put on greased bowl. Cover. Allow to rise for 45 minutes or until double in bulk.
6. Punch down dough. Divide into 24 portions. Form into ball. Brush top with little oil. Allow to
rest for 10 minutes.
7. Flatten each dough into a flat sheet. Fill with grated cheese. Roll. Allow to rest for 5 minutes.
Stretched and coil.
8. Put into greased ensaymada or muffin mold. Brush with egg wash. Allow to rise about 30 to
45 minutes.
9. Bake at 375 F for 10 to 15 minutes or until done.

Frosting: Cream Cheese Frosting:

1 box cream cheese


½ bar softened butter
1 c confectioner sugar
½ c condense milk

SPANISH BREAD

1/4 c warm water ½ c milk evap


1 T instant yeast ½ c granulated sugar
1/3 c margarine/butter 2 large eggs
1 tsp vanilla extract 3 T evaporated milk
3 ½ to 4 c bread flour ( set aside 1 c) ½ tsp bread improver
1½ tsp salt

FILLING:
¼ c butter/margarine 1/3 c white sugar
1 pc whole egg ½ tsp vanilla
¼ c powdered milk ½ c bread crumbs
Yellow food coloring

Procedure:

1. Combine water and milk together in a bowl. Disperse yeast over liquid and set aside for 1
minute. Whisk to dissolve.
2. Add the sugar, margarine, egg, vanilla evaporated milk and egg yellow food color. Add the
flour then the bread improver and salt. Mix well. Knead for 8 to 10 minutes or until resulting
dough is smooth and elastic.
3. Grease bowl with vegetable oil. Place the dough and cover with plastic. Allow the dough to
rest for 30 minutes.
4. To prepare the filling. Put together in a bowl margarine, sugar, eggs, vanilla, milk,
breadcrumbs and food color if desired. Mix well and set aside.
5. Divide dough into 35-40 grams portion. Flatten each portion into triangle, where the two sides
should be three times longer than it’s base.
6. Spread filling on the surface of each portion. Roll up from the base to the tip of the triangle to
form a crescent shape. Coat each crescent with bread crumbs. Arrange onto prepared pans.
Proof for 1 to 1 ½ hours, or until double.
7. Preheat oven to 350F, bake for 5 to 10 minutes or until golden brown.

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