DINNER ROLLS

ITEM QTY UNIT

Warm water 150 grams

Active Dry Yeast 6 grams

Bread Flour 300 grams

Salt 5 grams

Granulated Sugar 30 grams

Powdered Milk 25 grams

Shortening 30 grams

Total Yield: 40 grams (12-15 pcs.)

Straight Dough Method

INSTRUCTIONS

1. Preheat oven at 350 F.

2. Mix the yeast, sugar and warm water (110 F) in a large bowl. Let sit for 7-10
minutes until foamy and frothed.
3. While yeast is activating, combine all the Dry Ingredients together in a clean
bowl.
4. Add in the shortening. Mix until starting to pull away from the walls of the bowl
(about 1-2 minutes). Turn out on a lightly floured work surface knead until
smooth, elastic and slightly sticky (about 4-5 minutes kneading). (Lightly grease
your hands if the dough gets too sticky.) Continue kneading until enough
gluten was formed check through:
“window Pane test”
5. Transfer dough back into the bowl. Cover with a cling wrap.
6. BULK FERMENTATION: 1hour – 1 ½ hrs. or until it doubled in size.
7. Punch the dough to remove excess air.
8. Portion into size: 40 grams each
9. Pre-shaping: Form into a ball but do not finish the shaping yet.
10. Bench resting: 10 mins. (Lightly cover with Cling Wrap)
11. Shaping: Lightly grease the table. Ensure there are no cracks. If there are, turn
the roll upside down again and smooth the cracks out towards the peak you
just made, pinching the seal again, and flip over to double check the top is
smooth. Avoid over handling the dough or else the surface will be rough.
12. Arrange rolls, smooth side up into a lightly greased small tray with parchment
paper and brush with egg wash.
13. FINAL FERMENTATTION / PROOFING: let rise again until just about doubled in
size, (about 30 minutes- 1 hour).
14. Bake in a preheated oven for 12-15 minutes, or until rolls are golden browned.
(Check them after 10 minutes to make sure they are ok.)
15. Transfer into cooling rack. Make sure the rolls are in room temperature before
packing.
 CINNAMON ROLLS
Ingredients Quantity

Bread Flour 315 grams

Granulated 35 grams
Sugar

Salt 6 grams

Warm Water 140 grams

Dry Active Yeast 8 grams

Powdered Milk 20 grams

Shortening 20 grams

Unsalted Butter 20 grams

Eggs 1 piece

FILLINGS

Raisins, 40 grams
chopped

Ground 13 grams
Cinnamon

Cashew Nuts, 20 grams

chopped

Brown Sugar 125 grams

Unsalted butter, 45 grams

softened

STRAIGHT DOUGH MEHOD

1. Make the dough: Combine the flour, sugar, salt, powdered milk, bread improver,
shortening and unsalted butter together in a large bowl. Set aside.
2. Combine the warm water (about 110°F), Yeast and 1 Tbsp. sugar, let it bloom. Pour
into the dry ingredients, add the egg, and stir.

3. MIXING: Use the mixer with hook attachment. Knead at low speed for 2 mins. Then
shift to medium speed; mix the dough for 7-9 minutes or until it becomes smooth
(window pane).
4. BULK FERMENTATION: Transfer the dough on the table and form into a ball. Put inside
a greased large bowl and cover with cling wrap. Bulk ferment for 25-30 minutes or
until double in size. (use dimple test)

5. Fill the rolls: Stretch the dough into rectangle. Spread the softened butter on top. Mix
together the cinnamon, sugar, raisins and cashew nuts. Sprinkle it all over the dough.
Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-
inch round cake pan.
6. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a
warm, draft-free environment for 30-60 minutes or until double in size.
7. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C).
Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too
brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
8. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk
together. Drizzle or spread over warm rolls.
Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room
temperature or up to 5 days
 EGG PIE / EGG TARTS

PIE/ TART CRUST QTY UNIT

All Purpose Flour 2 cups

Granulated White Sugar 2 2 tbsp

Salt ¼ tsp

Softened Butter ¼ cup

Vegetable Shortening ¼ cup

Egg yolks 2 Pcs.

Cooled Water 1/3 cup

Vinegar 1 tbsp

FILLING EGG PIE

White Sugar 1 Cup

Eggs Yolk 6 Pcs

Whole Egg 6 Pcs

Egg White 3 Pcs

Evaporated Milk 2 Can

Condensed Milk 2 Can

Vanilla 2 Tsp

Procedures: CRUST

1. Create the crust by combining the flour, sugar and salt then mix well.
2. Add the butter and shortening until combine.
3. Add the vinegar and egg yolk.
4. Gradually pour the cold water while mixing the ingredients.
5. Gather the dough and mold it into a ball-shaped figure.
6. Cover the dough and refrigerate the dough for at least 30 minutes to harder the
butter.
7. Sprinkle flour on a clean flat surface and flatten the dough using a rolling pin.
 8. Arrange the flattened dough on top of the baking pan and cut the extra edge
using a pair of scissors.
9. Refrigerate while doing the filling.

FILLING:

1. In a large mixing bowl, combine the whole egg and egg yolk then whisk.
2. Gradually add the sugar.
3. Put-in the vanilla extract then whisk until every ingredients is properly distributed.
4. Pour in the milk mix thoroughly.
5. Beat the egg white using mixer until it forms soft peaks.
6. Fold the egg white mixture in the milk-eggs-sugar mixture.
7. Pour the filling mixture on the refrigerated pie crust.
8. Bake at 350 degree Fahrenheit pre heat oven for 1 hour.

For the Tart:

1. Free-bake the crust for 15 minutes before pour the filling

2. Bake for 45 minutes.
 PATE A CHOUX (ECLAIRS/ PROFITEROLES)

Yield: 12-15 PCS. TEMPERATURE: 350F

ITEM QTY UNIT

Water 240 grams

Unsalted Butter 115 Grams

Salt 5 grams

Granulated Sugar 5 grams

All Purpose Flour 120 grams

Eggs (4-6 pcs) 75 grams

Method:
1. Put the water, margarine, salt and sugar in a pot and bring to a rolling boil. Pour
the bread flour and stir until ingredients are completely combined. It must look like
a roux or paste.
2. Using a wooden spoon, mix the mixture to reduce the heat.
3. Pour the eggs bit by bit while mixing.
4. Pipe the mixture on a silicone mat or on a greased parchment paper. (Elairs &
Profiteroles)

NOTE: This is used for making éclairs, cream puffs, swan puffs, profiteroles, gateau St.
Honore and a lot more.
BAKING TIME: 20 – 30 minutes or until golden brown in color. It will also depend on the
size of the product; the bigger the size the lower the temperature but the baking time
must be longer as well.

PASTRY CREAM
ITEM QTY UNIT

Fresh Milk 85 grams

Heavy Cream / All

Purpose Cream 170 grams

Granulated Sugar 75 grams

Vanilla Essence 5 grams

Cornstarch 30 grams

Egg yolks 4 pcs

Butter 20 grams

Variations:

• Chocolate Pastry Cream – for every 300 grams of warm pastry cream, stir in 100
grams of melted dark chocolate or to taste.
• Coffee Pastry Cream – just add instant coffee and mix.
• Pastry Cream Mousseline – for every 500 grams of cold pastry cream, fold in 250
grams of Chantilly cream.

Method:
1. Toss or mix 50 grams sugar and cornstarch together. Add the milk to dissolve the
cornstarch.
2. Put the egg yolks and whisk to incorporate all the ingredients then set aside.
3. Bring the first 4 ingredients to a rolling boil.
4. Temper the egg mixture with the milk-cream mixture. Whisk continuously until the
mixture thickens.
5. Using a paddle attachment beat the mixture at medium speed. Reduce the heat
to 100⁰F - 110⁰F. Add the butter and mix until completely blended.
 VANILLA CHIFFON CAKE

FOR ROUND CAKE: 20 -25 MINS.

FOR SWISS ROLL: 15- 20 MINS.

ITEM QTY & UNIT

DRY INGREDIENTS

CAKE FLOUR 2 & ¼ CUPS

WHITE SUGAR ¾ CUPS

BAKING POWDER 1 TBSP

SALT 1 TSP

WET INGREDIENTS

COLD WATER ¾ CUPS

OIL ½ CUP

EGG YOLKS 6 PCS.

MERINGUE

EGG WHITES 6 PCS.

CREAM OF TARTAR 1 TSP

WHITE SUGAR ½ CUP

SWISS MERINGUE BUTTERCREAM

EGG WHITES 3 PCS.

WHITE SUGAR ¾ CUPS

COLD BUTTER 1 CUP

SHORTENING ½ CUP
(OPTIONAL)
ASSESSMENT RECIPE GUIDE
DINNER ROLLS

30 GRMS EACH BAKE FOR 12-15 MINS AT 350F

¼ TBSP YEAST

3 TBSP SUGAR

1/4 CUP FRESH MILK

1 CUP BREAD FLOUR

1/4 TSP SALT

1 PC. EGG

¼ CUP SHORTENING

VANILLA CHIFFON CAKE

ROUND CAKE: 20 -25 MINS AT 350F SWISS ROLL: 15-20 MINS AT 350F

DRY INGREDIENTS

CAKE FLOUR 2 & ¼ CUPS

WHITE SUGAR ¾ CUPS

BAKING POWDER 1 TBSP

SALT 1 TSP

WET INGREDIENTS

COLD WATER ¾ CUPS

OIL ½ CUP

EGG YOLKS 6 PCS.

MERINGUE

EGG WHITES 6 PCS.

CREAM OF TARTAR 1 TSP

WHITE SUGAR ½ CUP

VANILLA BUTTERCEAM

EGG WHITES 3 PCS.

WHITE SUGAR ¾ CUPS

COLD BUTTER 1 CUP

SHORTENING (OPTIONAL) ½ CUP