REQUIREMENTS

IN
ADVANCE BAKING

SUBMITTED TO: MRS. JOCELYN PASAMENERO

SUBMITTED BY: JESSECA U. FRANCISCO

JASMINE B. PANTO

IANCLARK O. DOSANO
FLOUR- When we say baking you will instantly think of flour from Cakes to Cookies, almost
every baked treat call for flour.

ALL-PURPOSE FLOUR- It can be used to make many baked treats ALL-PURPOSE FLOUR is the
most common kind of flour and it can be used to make carrot cupcakes, ham and cheese
bread, brownies, and red velvet cookies.

BREAD FLOUR- Is the best used in making crusty lovers, rolls, and pizza dough, this type of
flour contains more protein, and making it great for baking chewy yeast bread.

CAKE FLOUR- Cake flour contains lower gluten and protein than all-purpose flour. In
addition, it goes through chemical treatment and fine grounding producing a fine texture.
DRY SWEETENERS- For any dessert calls for sweeteners, we divided sweeteners into two
main categories wet and dry. Sweeteners are another baking ingredients that you should
stock up on.

LET'S START WITH DRY SWEETENERS:

WHITE SUGAR- most recipes call for white sugar when a recipe says sugar it usually requires
white sugar it is made from sugarcane or beets l, this sugar has been stripped of molasses to
look white.

BROWN SUGAR- Unlike white sugar, brown sugar is not stripped of it's natural molasses
sometimes molasses are added to produce a darker color.

POWDERED SUGAR- Also known as confectioner's sugar. Due to its texture, powdered is
used to make frosting and icing. It is used to garnish dessert like Bavarian donuts.
WET SWEETENERS- Some recipes call for wet sweeteners for one main reason they're in
liquid form . In addition, common wet sweeteners are usually healthier than their dry
counterparts.

HERE ARE THE MOST POPULAR WET SWEETENERS IN THE MARKET:

HONEY- Is the healthiest wet sweeteners made by hardworking bees, it offer a more
delicate flavor. It is also used by health- conscious bakers bacause it contains more nutrients
than granulated sugar.

MAPLE SYRUP- Pure maple syrup in another healthy alternative to granulated sugar . The
darker it's color , the stronger flavor it has . Professional chefs prefer dark maple syrup for
cooking and baking.

AGAVE NECTAR- Interesting, agave nectar is made from the sap of the same plant used to
make tequila don't worry, it will not get you drunk. Agave nectar tastes like honey and can
be used as a substitute for it.
LEAVENERS- Are substances that cause chemical reaction. They make dough and batter rise.
Hence, if you want to make airy and fluffy desserts, you need leaveners.

HERE ARE THE MOST COMMON LEAVENERS IN THE MARKET:

YEAST- Is a biological leaveners. It works slower than chemical leaveners, as it takes time for
it's cell to metabolize. Due to this, you have to leave your dough for an hour or more so it
properly rises.

BAKING SODA- Also known as sodium bicarbonate, baking soda is a chemical leaveners. It
works when mixed with acidic ingredients like milk, lemon
juice, and cream or tartar.

BAKING POWDER- Is another chemical leaveners. It is baking soda mixed with cornstarch
and powdered acid. Hence, you don't have to add acidic
ingredients when using it.
SALT- Salt is used in everyday cooking so, it's a relief that it is a basic baking ingredients as
well in this basic and assential baking ingredients and their uses list.

WE FEATURE TWO KINDS OF SALT. HERE THEY ARE:

GRANULATED SALT- Due to it's fine texture, granulated

salt works well with baked goods it can also be
measured more accurately in addition, some bakers
prefer not- iodized salt . It is because iodized salt
produce a different often unpleasant falvor.

SEA SALT- Sea salt works well for

garnishing because of it's grainy texture.it
also enhance that decadent chocolate
flavor. Crunchy sea salt is often sprinkled
an baked goods like chocolate chips
cookies remember sea salt works as a
garnishing ingredients, not a
measuring one.
EGG- There are rumors about white and brown eggs.
Some claim that brown eggs are better because they
have more nutrients. Others prefer white eggs
because they taste better. However, there is no scientific proof that brown eggs are better
than white eggs and vice versa. No matter what the grade or color of an egg is, it is still an
egg.

MILK- Milk gives dessert recipes the moisture they

need. Hence, it qualifies for these basic and essential
baking ingredients and their uses list.

Here are the most common types of milk for

baking:

WHOLE MILK- Also known as full cream milk,

whole milk offers a richer flavor because of the extra fat it has. In particular, whole milk has
more than 3.5% of fat. Whole milk is best used for desserts that call for a creamy, rich
texture. Interestingly, whole milk also works best for ice cream. In addition, whole milk
provides essential nutrients needed by the body.
LOW-FAT MILK- As its name suggests, low-fat milk has less fat. Low-fat milk had its fat
content stripped. Due to this, low-fat milk usually contains 2% of fat.

BUTTERMILK- Some bakers choose buttermilk over regular milk. It is because buttermilk
reacts with leaveners to produce a fluffy and tender texture. Simply put, buttermilk is the
liquid left after churning butter. If you want to store buttermilk for long, opt for its
powdered version.

FATS- Fats work in various ways when it comes to baking. For

one, they tenderize baked goods by coating and
weakening gluten bonds. They also provide the illusion of
moisture despite having little. In addition, fats help move heat
during baking. This sustains the baking process. They also
enable browning.

Here are the fats usually required by baking recipes:

OIL- Oil is totally made of fat. It does not have protein or water. It is naturally liquid at room
temperature. Since oil does not have water, it helps the leavening process. It also helps
create moist baked goods.
BUTTER- Butter has a better flavor than the other fats in these basic and essential baking
ingredients and their uses list. Other fats do not have the rich flavor butter has. Unsalted
butter is the usual choice unless the recipe calls for salted butter..

MARGARINE- A common alternative to butter,

margarine is another fat used in baking. Due to the butter
or margarine debate, people are often confused about
which to choose

SHORTENING- Shortening is
vegetable fat in solid form. Bakers
use it to replace butter. Some mix it
with butter to make tender crusts. It has
a higher melting point than butter,
so it tends to keep the shape of treats
like cookies better.

EXTRACTS, FLAVORING, AND SPICES- As you may well know,

basic and essential baking ingredients and their uses list
must include stuff that adds flavor to your treats
EXTRACTS- Extracts are made by extracting the flavor of an ingredient. They come in liquid
form. Due to this, they are usually used in making iced summer desserts.

FLAVORING- Flavoring takes things a step further. In a gist, flavoring is like extract, but with
better flavor. This is because flavoring usually contains emulsifiers, a blend of two or more
unmixable liquids.

SPICES- Spices come in powder form. Due to their nature,

spices are great for dry mixes, rubs, and other baking
applications. They also work well as a garnish.

CHOCOLATE- A lot of recipes call for

chocolate. It is a popular component for cookies,
cake, and bread. Hence, it deserves the last spot in
this baking ingredients and their uses list.

MILK CHOCOLATE- Milk chocolate is known for its great balance between sweet milk and
bitter cocoa. It has a velvety, creamy, and rich texture provided by its ingredients.

DARK CHOCOLATE- Dark chocolate has more cocoa components than milk or white
chocolate. This ranges from 50 to 90%. The higher the percentage, the more bitter it is.
Bakers usually prefer using 70% dark chocolate. Despite its bitter taste, dark chocolate
provides a delicious hint of cocoa in any recipe.
COCOA POWDER- Chocolate in powder form, you should stock up on cocoa powder as well.
When added to the wet batter, cocoa powder produces a rich, chocolatey flavor. In addition,
the cocoa powder goes well with baking soda because it contains acid.

1. STRAWBERRY BREAD

Ingredients

 2 cups fresh strawberries
 1 tablespoon white sugar
 3 ⅛ cups all-purpose flour
 2 cups white sugar
  1 tablespoon ground cinnamon
 1 teaspoon salt
 1 teaspoon baking soda
 1 ¼ cups vegetable oil
 4 large eggs, beaten
 1 ¼ cups chopped pecans

DIRECTIONS:
STEP 1: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch
loaf pans.
STEP 2: strawberries and place in a medium-sized bowl. Sprinkle lightly with 1 tablespoon
sugar and toss to coat.
STEP 3: Combine flour, 2 cups sugar, cinnamon, salt, and baking soda in large bowl; mix well.
STEP 4: Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture,
blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
STEP 5: Bake in the preheated oven until a tester inserted in the center comes out clean, 45
to 50 minutes (test each loaf separately).
STEP 6: Remove from the oven and let cool in pans on wire rack for 10 minutes. Turn loaves
out of pans, and allow to cool before slicing.

2. BANANA BREAD

Ingredients
 2 cups all-purpose flour
 1 teaspoon baking soda
 ¼ teaspoon salt
  ½ cup butter
 ¾ cup brown sugar
 2 eggs, beaten
 2 ⅓ cups mashed overripe bananas

DIRECTIONS:
STEP 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
STEP2: In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream
together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir
banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
STEP 3: Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center
of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire
rack.

3. PUDDING BREAD
 Ingredients

 6 slices day-old bread, torn into small pieces

 2 tablespoons unsalted butter, melted
 ½ cup raisins (Optional)
 2 cups milk
 ¾ cup white sugar
 4 large eggs, beaten
 1 teaspoon ground cinnamon
 1 teaspoon vanilla extract

DIRECTIONS:
STEP 1: Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan,
preferably glass.
STEP 2: Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and
cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add
eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture
into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just
combined. Pour batter into prepared loaf pan.
STEP 3: Bake in the preheated oven until a toothpick inserted into the center comes out
clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely
on a wire rack before slicing.

4. RECIPE IN BREAD
 Ingredients
 2 cups all purpose flour
 1 cup white sugar
 2 tsp baking powder
 1/2 tsp baking soda
 2 tsp cinnamon
 1 tsp salt
 1 cup buttermilk
 1/4 cup vegetable oil
 2 large eggs
 2 tsp vanilla
 Cinnamon Topping
 1/2 cup white sugar
 4 tsp cinnamon
 2 tbsp salted butter softened

DIRECTIONS:
1. Pre-heat your oven to 350 degrees F.
2. a 9 x 5-inch loaf pan.
3. In a small
desired bowlcinnamon
for more mix together all topping ingredients (you can double the amounts if
swirl).
4. In a large bowl combine all the cake ingredients and mix until well combined.
5. Transfer the batter to the prepared baking dish.
6. Sprinkle
swirl the topping mixture over the batter, then run through with a knife to create a
pattern.
7. Bake for about 45 minutes, or until the cake tests done.

5. SPANISH BREAD
 Ingredients
 1 tablespoon cornmeal
 6 cups all-purpose flour
 2 ½ (.25 ounce) packages active dry yeast
 1 ½ teaspoons salt
 2 cups warm water (110 degrees F/45 degrees C)
 1 egg white
 1 tablespoon water

DIRECTIONS:
STEP 1: Grease a large baking sheet and sprinkle with cornmeal. Set aside.
STEP 2: 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water;
beat with the dough hook attachment until blended. Continue adding remaining flour, a
little at a time, until incorporated.
STEP 3: Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes.
Shape into a ball, place in a greased bowl, and turn once. Cover and let rise in a warm place
until doubled in size, about 1 hour.
STEP 4: Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover
and let rest for 10 minutes.
STEP 5: Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge
with water and seal. Taper ends.
STEP 6: Place loaves, seam-side down, on the prepared baking sheet. Lightly beat egg white
with 1 tablespoon water and brush over loaves. Cover with a damp cloth and let rise until
nearly doubled, 35 to 40 minutes.
STEP 7: the oven to 375 degrees F (190 degrees C).
STEP 8: Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of
each loaf. Bake in the preheated oven for 20 minutes. Brush loaves with egg white mixture.
Continue baking until an instant-read thermometer inserted into the center reads 190
degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If
necessary, cover loosely with foil to prevent over-browning.

1. CARROT CAKE
 Ingredients
Cake:
 2 cups white sugar
 1 ¼ cups vegetable oil
 4 eggs
 2 teaspoons vanilla extract
 2 cups all-purpose flour
 2 teaspoons baking soda
 2 teaspoons baking powder
 2 teaspoons ground cinnamon
 ½ teaspoon salt
 3 cups grated carrots
 1 cup chopped pecans
 Frosting:
 ½ cup butter, softened
 8 ounces cream cheese, softened
 4 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 cup chopped pecans

DIRECTIONS:
STEP 1: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch
pan.
STEP 2: Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an
electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and
salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
STEP 3: Bake in the preheated oven until a toothpick inserted into the center of the cake
comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a
wire rack and cool completely.
STEP 4: To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1
teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.
Stir in chopped pecans. Frost the cooled cake.

2. CHOCOLATE CAKE
 Ingredients

 2 cups white sugar

 1 ¾ cups all-purpose flour

 ¾ cup unsweetened cocoa powder

 1 ½ teaspoons baking powder

 1 ½ teaspoons baking soda

 1 teaspoon salt

 2 eggs

 1 cup milk

 ½ cup vegetable oil

 2 teaspoons vanilla extract

 1 cup boiling water

DIRECTIONS:
STEP 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch
round pans.
STEP 2: In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and
salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in
the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
STEP 3: Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a
toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
3. WHITE CAKE

Ingredients
 1 cup white sugar
 ½ cup unsalted butter
 2 large eggs
 2 teaspoons vanilla extract
 1 ½ cups all-purpose flour
 1 ¾ teaspoons baking powder
 ½ cup milk

DIRECTIONS:
STEP 1: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square
cake pan.

STEP 2: sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly
after each addition. Mix in vanilla.

STEP 3: Combine flour and baking powder in a separate bowl. Add to the wet ingredients
and mix well. Add milk and stir until smooth. Pour batter into the prepared cake pan.

STEP 4: Bake in the preheated oven until the top springs back when lightly touched, 30 to 40
minutes.

STEP 5: Remove from the oven and cool completely.

4. PUMPKIN CHEESECAKE

Ingredients

 The Crust:
 1 1/2 cups graham cracker crumbs, from about 12 whole
graham crackers
 6 Tbsp 3/4 stick melted, unsalted butter
 1 Tbsp sugar
 1/2 tsp cinnamon
 The Filling:
 24 oz cream cheese, room temperature
 1 1/2 cups packed light brown sugar
 15 oz can pumpkin pie mix
 4 large eggs
 1/4 cup sour cream

 2 Tbsp all-purpose flour

 2 tsp pumpkin pie spice
 1/4 tsp salt
 1 Tbsp real vanilla extract
 Optional Toppings:
 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp
rum or vanilla
 Pumpkin pie spice to dust
 Toasted pecans
 Caramel sauce

DIRECTIONS:
STEP 1: Preheat the oven to 325 degrees F (165 degrees C).
STEP 2: Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with
an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.
Spread 1 cup batter in the graham cracker crust.
STEP 3: Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to STEP 4:
the remaining batter; stir gently until well blended. Carefully spread on top of plain
cheesecake batter in the crust.
STEP 5: Bake in the preheated oven until the edges are puffed and the surface is firm except
for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
STEP 6: Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2
hours.
STEP 7: Refrigerate for at least 3 hours before serving, preferably overnight.

5. DIRT CAKE

Ingredients

 32 ounces chocolate sandwich cookies with creme filling

 1 (8 ounce) package cream cheese, softened

 ½ cup butter, softened

 ½ cup confectioners' sugar

 3 ½ cups milk

 1 (12 ounce) container frozen whipped topping, thawed

 2 (3.5 ounce) packages instant vanilla pudding mix

DIRECTIONS:
STEP 1: Finely crush chocolate cookies in a food processor. (The white cream will disappear.)
STEP 2: Beat cream cheese, butter, and confectioner's sugar in a medium bowl until smooth.
STEP 3: Whisk together milk, whipped topping, and pudding in a large bowl.
STEP 4: Fold butter mixture into pudding mixture until well-combined.
STEP 5: Alternately layer crushed cookies and pudding mixture in a medium flower
potstarting and ending with cookies.
STEP 6: Chill in refrigerator until ready to serve.
STEP 7: Garnish as desired and enjoy!
1. Apple Pie Pastries

Ingredients
 2 cups all-purpose flour
 1 teaspoon salt
 1 cup cold butter, cubed
 1 tablespoon cider vinegar
 1/2 cup milk
 filling:
 3/4 cup packed brown sugar
 1 tablespoon all-purpose flour
 1 teaspoon ground cinnamon
 5 tablespoons cold butter, divided
 6 small tart apples, peeled and cored
 1/4 cup sugar

DIRECTION

STEP 1: In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with
vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and
refrigerate for 20 minutes or until easy to handle.
STEP 2: Meanwhile, in another bowl, combine the brown sugar, flour and cinnamon. Cut in 2
tablespoons butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2-
in. rings.
STEP 3: Shape dough into sixteen 11/2-in. balls; roll into 5-in. circles. Brush with 2
tablespoons melted butter.
STEP 4: Place one apple ring in the center of each circle. Top each with 2 teaspoons brown
sugar mixture. Fold edges of dough over apple rings, leaving centers uncovered; crimp
edges. Brush dough with remaining melted butter; sprinkle with sugar.
STEP 5: Place 1 in. apart on ungreased baking sheets. Bake at 375° for 30-35 minutes or until
golden brown and apples are tender. Serve warm.
2. STRAWBERRY-CREAM CHEESE PASTRIES

Ingredients
 1package (8 oz) cream cheese, softened
 1/2cup sugar
 1tablespoon whipping cream
 1/2teaspoon ground cinnamon
 1/2teaspoon grated lemon peel
 1teaspoon lemon juice
 8rolls Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)
 2cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz)
refrigerated Pillsbury™ Original Crescent Dough Sheet
 1tablespoon milk
 2tablespoons sugar

DIRECTIONS:
STEP 1: Heat oven to 375°F. In medium bowl, beat cream cheese and 1/2 cup sugar with
electric mixer on medium speed until creamy. Beat in cream, cinnamon, lemon peel and
lemon juice.
STEP 2: Remove fruit snack rolls from wrappers; fold each in half lengthwise.
STEP 3: If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles, firmly
pressing perforations to seal. If using dough sheets: Unroll both cans of dough; cut into a
total of 8 rectangles.
STEP 4: Place 1 folded fruit roll lengthwise down center of each dough rectangle. Spoon 2
rounded tablespoons cream cheese mixture onto one half of each fruit snack roll; spread
slightly. Fold dough rectangle in half crosswise. Place on ungreased cookie sheet; press
edges with fork to seal. Brush tops with milk; sprinkle with 2 tablespoons sugar. With sharp
knife, cut 3 diagonal slits in top of each square.
STEP 5: Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes.
Remove from cookie sheet. Serve warm.

3. CHOCOLATE PUFF PASTRY

Ingredients
 2 sheets frozen puff pastry
 1 cup dark (semisweet) chocolate chips or use your favorite chocolate
 1 tablespoon powdered (icing) sugar

DIRECTIONS:
STEP 1: Thaw the frozen puff pastry sheets according to the manufacturer's instructions.
STEP 2: Preheat the oven to 400ºF/200ºC and line a baking sheet with non-stick parchment
paper.
STEP 3: Lay one sheet of thawed puff pastry on a cutting board and cut the square into 6
rectangles approximately 3 inches by 5 inches (8cm x 12.5 cm).
STEP 4: Scatter half of the chocolate chips over the pastry.
STEP 5: From the short end, roll up each rectangle capturing the chocolate chips inside.
STEP 6: Repeat with remaining pastry and chocolate chips.
STEP 7: Arrange rolled pastry on a prepared baking sheet with the seam on the bottom.
STEP 8: Bake for 20 minutes until golden brown and crispy.
STEP 9: Transfer to a wire rack to cool completely.
STEP 10: Sieve powdered sugar over pastries before serving.
4. SPICY TURKISH MEAT PASTRIES

Ingredients
 1 lb puff pastry  1 package, frozen
 1 lb beef cut into strips
 1 Tbsp olive oil
 1 onion small, sliced thin
 2 garlic clove minced
 1 Tbsp tomato paste
 ¼ cup water
 1 tsp salt
 ½ tsp paprika
 ⅛ tsp allspice
 ½ tsp mint fresh, chopped
 1 egg beaten with 1 Tbsp water for egg wash

DIRECTIONS:
STEP 1: In a skillet over medium heat add the olive oil and stir fry the beef until lightly
brown.
STEP 2: the onions and garlic and stir.
STEP 3: Add the spices and mint and the tomato paste and water and blend together well.
STEP 4: Reduce heat to low, cover and cook for about 25 minutes. The filling should be a bit
thick and if not uncover and allow to reduce a bit until thick.
STEP 5: Preheat oven to 350°F. Spread the hot filling out on a glass baking dish or tray to
allow to cool. You don't want to add hot filling to the pastry as is will melt it.
STEP 6: To assemble, roll out each puff pastry sheet on a lightly floured surface into 12 inch
squares.
STEP 7: Cut into 9 equal 4x4 squares.
STEP 8: Place a small amount of filling in the center of a square. Brush the edges around the
filling with the egg wash. Top with another square and seal with the tines of a fork.
STEP 9: Brush the tops with egg wash and bake for about 25 minutes on a baking sheet lined
with parchment paper until golden brown.
STEP 10: Serve warm
5. Fruit and Cream Cheese Breakfast Pastries

Ingredients
 6 ounces cream cheese, at room temp
 2 Tablespoons sugar
 2 teaspoons lemon juice
 1 teaspoon lemon zest
 1 teaspoon vanilla extract
 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
 1 1/2 cups fruit (See Kelly’s Note)
 1 large egg
 Sanding sugar (optional)

DIRECTIONS:
STEP 1: Preheat the oven to 400°F and line two baking sheets with parchment paper or
Silpats.
STEP 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream
cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
STEP 3: Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the
pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or
glass), cut out four circles from each sheet of puff pastry.
STEP 4: Transfer four pastry circles onto each baking sheet, spacing the circles about 2
inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers
of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border
of each pastry then top the cream cheese with fruit.
STEP 5: In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of
the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake
the pastries for 15 to 18 minutes or until they’re golden and puffed.
STEP 6: Remove the pastries from the oven and allow them to cool for 5 minutes on the
baking sheets before transferring them to a cooling rack to cool completely.

1. BANANA MUFFIN

Ingredients

 1 ½ cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 ½ teaspoon salt

 3 large bananas, mashed

 ¾ cup white sugar

 1 egg

 ⅓ cup butter, melted

DIRECTIONS:

STEP 1: Preheat the oven to 350 degrees Fahrenheit.

STEP 2: Mash the bananas. Set aside.
STEP 3: Combine flour, baking powder, salt, and baking soda in a bowl. Mix using a wire
whisk. Set aside.
STEP 4: In a large mixing bowl, combine the mashed bananas, butter, egg, vanilla extract,
and granulated white sugar. Mix well.
STEP 5: Fold-in the dry ingredient mixture in the large mixing bowl. continue this step until
the texture becomes smooth.
STEP 6: Arrange regular sized paper cups in the muffin pan. Scoop the mixture in each paper
cup. Do not fill the cup as it will overflow.
STEP 7: Bake in the oven for 13 to 16
minutes.
STEP 8: Remove from the oven and let cool by
placing in a wire rack.
STEP 9: Serve. Share and enjoy!
2. ZUCCHINI MUFFINS

Ingredients
 2 large eggs
 1 1/3 cup (270g) sugar
 2 teaspoons vanilla extract
 3 cups (360g) packed grated zucchini
 3/4 cup unsalted butter, melted
 2 3/4 cups (400g) all-purpose flour
 1 teaspoon baking soda
 1 teaspoon baking powder
 2 teaspoons cinnamon
 1 teaspoon ground ginger
 1/2 teaspoon nutmeg
 1/4 teaspoon kosher salt
 1 cup walnuts, optional
 1 cup raisins or dried cranberries, optional
DIRECTIONS:
STEP 1: Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
Make the batter:In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in
the grated zucchini and the melted butter. a separate bowl, mix together the flour, baking
soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Combine the wet and dry ingredients: Stir
these dry ingredients into the zucchini
mixture. (Do not over- mix!) Stir in walnuts,
raisins or cranberries if using
Fill the muffin pan:Use a spoon to distribute the
muffin dough equally among the cups, filling
the cups up completely, above the surface of the
muffin tin.
Bake: Bake at 350°F on the middle rack until
muffins are golden brown, and the top of the muffins bounce back when you press on them,
22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the
center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from
the tin let cool another 20 minutes.
3. CORNBREAD MUFFINS

Ingredients

 1 cup cornmeal

 1 cup all-purpose flour

 ⅓ cup white sugar

 2 teaspoons baking powder

 ½ teaspoon salt

 1 egg, beaten

 ¼ cup canola oil

 1 cup milk
DIRECTIONS:
STEP 1: Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with
non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and
crisp on the edges.)
STEP 2: In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the
milk. Set aside.
STEP 3: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended.
Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared
muffin pan, filling each cup about ¾ full. Bake for 17 to 20 minutes, or until the tops are set
and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the
pan, then serve warm

4. CREAM CHEESE MUFFINS

Ingredients
 3 cups flour
 1 cup sugar
 4 tsp baking powder
 1 tsp salt
  2/3 cup milk
 1/2 cup vegetable oil
 2 large eggs
 8 ounces cream cheese softened
 1 cup sugar
 Topping
 1/2 cup all-purpose flour
 1 cup sugar
 1/4 cup butter softened

DIRECTIONS:
STEP 1: Preheat oven to 375 degrees
STEP 2: Line your muffin tin with cupcake liners
STEP 3: Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl
STEP 4: In another bowl stir together milk, oil, and eggs
STEP 5: Combine wet ingredients with the dry ingredients
STEP 6: Stir until just moistened and combined. Don't over stir
STEP 7: Combine cream cheese and 1 cup of sugar
STEP 8: Gently mix half of the cream cheese/sugar mixture into the muffin batter.

5. Applesauce Oat Muffins

Ingredients
 1 1/4 cups old-fashioned rolled oats
 1 1/4 cups unsweetened applesauce
  1/2 cup milk
 1 large egg
 1 teaspoon vanilla extract
 4 Tablespoons butter , melted (or coconut oil)
 1/3 cup granulated sugar
 1 cup whole wheat flour
 1 teaspoon baking powder
 3/4 teaspoon baking soda
 1 teaspoon ground cinnamon
 1/4 teaspoon salt
 1/2 cup raisins , or craisins, or chocolate chips

DIRECTIONS:
STEP 1: Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with
non-stick cooking spray. Set aside.
STEP 2: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and
sugar.
STEP 3: In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and
cranberries or raisins.
STEP 4: Make a well in the center of the dry ingredients and pour in the applesauce mixture.
Stir just until combined (don't overmix!)
STEP 5: Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes or until a
toothpick inserted in the center comes out clean.
STEP 6: Don't over-bake or the muffins will be dry. Remove them to a cooling rack. Cool
completely before freezing in a ziplock freezer bag.

1. TRADITIONAL INDIAN FRIED BREAD

Ingredients
  1 cup all-purpose flour
 1 1/2 teaspoon baking powder
 1/4 teaspoon salt
 1/2 cup plus 2 Tablespoons Milk
 Vegetable Oil for Frying

DIRECTIONS:
STEP 1: Place flour, baking powder, and salt in a medium bowl. Add milk and stir until dough
begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough.
After working dough, place in a bowl and chill for 30 minutes.
STEP 2: Heat oil to 350 degrees in a deep frying pan or kettle. You'll need at least one inch of
oil in the bottom of the pan.
STEP 3: Divide the chilled dough into four equal portions. Lightly flour surface. Pat and roll
out baseball size pieces of dough to 1/4 inch thickness. Poke a hole in the middle of each
disc with your finger or knife (so dough will fry flat). Place dough disc in oil and cook until
golden brown, flip over and cook opposite side until golden brown. Dough is done in about 3
minutes depending on oil temperature and thickness of dough.
STEP 4: Place fry bread on paper towel lined plate. After fry bread is done top with favorite
topping or make Navajo Tacos.

2. NAVAJO FRIED BREAD

Ingredients
  2 cups oil for frying
 4 cups all-purpose flour
 3 tablespoons baking powder
 2 tablespoons salt
 2 ½ cups warm milk

DIRECTIONS:
STEP 1: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
STEP 2: Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft
dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-
inch-thick rounds.
STEP 3: Lower dough rounds, about 3 or 4 at a time, carefully into hot oil. Fry until rounds
have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. Transfer
to a paper towel-lined plate to drain. Repeat with remaining dough.

3. FRIED BREAD WITH CINNAMON HONEY BUTTER

Ingredients

 2 cups all-purpose flour (240 grams)

 2 teaspoons baking powder
  ½ teaspoon salt
 1 tablespoon granulated sugar
 2 tablespoons unsalted butter , melted
 ¾-1 cup warm water (200-250 ml)
 Vegetable oil for frying
 Powdered sugar

CINNAMON HONEY BUTTER:

 ½ cup unsalted butter , at room temperature (113 grams)

 2 tablespoons honey
 ½ teaspoon ground cinnamon
 ¼ teaspoon coarse salt

DIRECTIONS:
STEP 1: In a medium bowl, combine the flour, baking powder, sugar, and salt. Add the
melted butter and ¾ cup warm water. Mix with a spoon until dough comes together into a
ball. Dough should be moist but not sticky. Add water 1 tablespoon at a time if needed.
Cover dough and let rest for one hour.
STEP 2: Pour enough vegetable oil into a wide skillet so that it's 2 inches deep. Set over
medium high heat. Insert a thermometer and heat oil to 375°F.
STEP 3: Meanwhile, roll out the dough. Pinch off a tablespoon sized ball of dough at a time
and roll it out on a lightly floured surface with a rolling pin. Stretch and pull with your hands
if necessary. Dough should be about ¼ inch thick
STEP 4: Fry bread in batches of 2 or 3 until golden brown, about 2 minutes on each side.
Remove from oil with tongs or a slotted spoon and place on a sheet pan lined with paper
towels to drain any excess oil.
STEP 5: Sprinkle with powdered sugar and serve immediately with the cinnamon honey
butter or other desired topping.

4. THE HANGE MANSTER'S FRIED BREAD

Ingredients
 Plain flour - 4 cups
  Edmonds Yeast Instant Dry -
2 sachets
 White sugar - 1/4 cup
 Olive oil - 2 Tbsp
 Canola oil - 1 L
 Water - 600 ml

DIRECTIONS:
STEP 1: Whisk together flour, yeast and sugar in a large bowl
STEP 2: Make a well in the flour mixture, pour water into the middle of the well and mix it
together with a wooden spoon until it starts to come together
STEP 3: Once mixed, sprinkle a clean bench top with flour and pour the wet mix onto the
bench top
STEP 4: Start folding the mixture with your hands, adding more flour if the mixture is too
wet. Knead the mixture into a dough. Stretch and knead for about 4 minutes
STEP 5: Drizzle a couple Tablespoons of olive oil into a clean, large bowl and rub oil around
the bottom and sides of the bowl
STEP 6: Place your dough into the bowl and cover with a clean tea towel
STEP 7: Let the dough rest in a warm place until it doubles in size (approx 25-30 minutes
depending on warmth)
STEP 8: Once it’s risen, remove dough from the bowl and place onto a floured benchtop
STEP 9: Knead the dough for about 4 minutes then use a rolling pin to roll the dough flat to
about 2cm thickness
STEP 10: With a large round cup or glass, start cutting out portions of the dough and place
them on a tray to rest for an additional 10 minutes
STEP 11: Pour canola oil into a large, heavy saucepan and then turn the element onto high
heat. Once hot, use a pair of tongs to gently place the dough portions into the hot oil,
turning once so they get golden and crispy on both sides (about 3 minutes a side)
STEP 12: Place cooked bread onto a tray lined with paper towels to absorb excess oil
Tip: If you need a warm spot to help the dough rise, try popping it in a slightly warmed oven

5. PANE FRITTO (FRIED BREAD)

 Ingredients

 4 thick slices of day-old bread (a rustic country loaf with a dense

crumb is best)
 3/4 cup or 200 milliliters milk (or as needed)
 1/4 cup or 50 grams sugar, plus more for serving 1 egg
 Juice and zest of 1/2 lemon
 A splash of white wine
 2 tablespoons butter

DIRECTIONS:
STEP 1: Soak the bread slices in the milk, sweetened with half of the sugar, for about 10
minutes, flipping every so often to soak evenly.
STEP 2: In a separate bowl, beat the egg with the rest of the sugar, the lemon juice, zest and
wine.
STEP 3: Melt the butter in a large skillet over medium heat. Drain the bread slices from the
milk, dip into the egg mixture then fry in the butter until golden brown on both sides. Serve
hot, sprinkled with suga

1. EASY SUGAR COOKIES

 Ingredients

 2 ¾ cups all-purpose flour
 1 teaspoon baking soda
 ½ teaspoon baking powder
 1 cup butter, softened
 1 ½ cups white sugar
 1 egg
 1 teaspoon vanilla extract

DIRECTIONS:
STEP 1: Preheat the oven to 375 degrees F (190 degrees C).
STEP 2: Stir together flour, baking soda, and baking powder in a small bowl.
STEP 3: Cream butter and sugar until smooth in a large bowl. Beat in egg and vanilla.
Gradually blend in dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place
onto ungreased cookie sheets.
STEP 4: Bake in the preheated oven until golden, 8 to 10 minutes. Let stand on cookie sheet
for 2 minutes before removing to cool on wire racks.

2. CHOCOLATE CHIPS OATMEAL COOKIES

Ingredients

 1 cup butter, softened
  1 cup packed light brown sugar
 ½ cup white sugar
 2 eggs
 2 teaspoons vanilla extract
 1 ¼ cups all-purpose flour
 ½ teaspoon baking soda
 1 teaspoon salt
 3 cups quick-cooking oats
 1 cup chopped walnuts
 1 cup semisweet chocolate chips

DIRECTIONS:

Step 1: Preheat the oven to 325 degrees F (165 degrees C).

Step 2: Cream together butter, brown sugar, and white sugar in a large bowl until
smooth. Beat in eggs one at a time, until well combined; stir in vanilla extract.

Step 3: Combine flour, baking soda, and salt in a separate bowl; stir into the creamed
mixture until just blended. Mix in quick oats, walnuts, and chocolate chips. Drop
batter by heaping spoonfuls onto ungreased baking sheets.

Step 4: Bake in the preheated oven for 12 minutes. Allow cookies to cool on baking
sheet for 5 minutes before transferring to a wire rack to cool completely.

3. PEANUT BUTTER COOKIES

 Ingredients
 1 1/2 cup all-purpose flour 180g
 1/2 cup butter unsalted, room temp 113g
 1 cup peanut butter 250g
 1/2 cup brown sugar 100g, lightly packed
 1/2 cup sugar 100g
 1 tsp vanilla extract 5mL
 1 egg large, room temp
 3/4 tsp baking powder 3g

DIRECTIONS:
STEP 1: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat
for 2 more minutes. Mix in the peanut butter and the egg.
STEP 2: In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking
soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
STEP 3: Wrap dough in plastic and refrigerate at least 3 hours.
STEP4: Preheat the oven to 375°F (190°C).
STEP 5: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart
on ungreased cookie sheets (unlined sheets are fine, though you can use parchment paper
to line them, if you like). Flatten in a crisscross pattern with a fork. (It helps to dip the fork in
sugar to keep it from sticking to the dough.)
STEP 6: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. Remove the cookies
from the oven and let cool in their baking sheets for a minute. After 1 minute, transfer the
cookies to a rack to cool completely.
: For chewier cookies, bake at 300°F (150°C) for 15 minutes

4. CHEWY CHOCOLATE CHIPS COOKIES

 Ingredients

 ½ cup granulated sugar(100 g)

 ¾ cup brown sugar(165 g), packed

 1 teaspoon salt

 ½ cup unsalted butter(115 g), melted

 1 egg

 1 teaspoon vanilla extract

 1 ¼ cups all-purpose flour(155 g)

 ½ teaspoon baking soda

 4 oz milk or semi-sweet chocolate chunks(110 g)

 4 oz dark chocolate chunk(110 g), or your preference

DIRECTIONS:
STEP 1: Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
STEP 2: In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar
together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in
the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with
a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold
in the chocolate chips. The chocolate chips may not stick to the dough because of the
melted butter, but do your best to combine them.
STEP 3: Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3
days. I highly recommend chilling the cookie dough overnight for less spreading.
STEP 4: Take the dough out of the refrigerator and allow it to slightly soften at room
temperature for 10 minutes.
STEP 5: Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or
silicone baking mats. Set aside.
STEP 6: Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons
( This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of
dough each cookie sheet.
STEP 7: Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL
cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will
continue to set as they cool.
STEP 8: Cookies stay fresh covered at room temperature for up to 1 week.
5. DRIED CRANBERRY AND CHOCOLATE CHIPS

Ingredients

 1 cup (2 sticks) unsalted butter, softened

 3/4 cup packed light-brown sugar

 3/4 cup sugar

 2 large eggs, at room temperature

 1-1/2 teaspoons vanilla extract

 2-1/4 cups all-purpose flour

 1/2 teaspoon baking powder

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 1 cup sweetened dried cranberries

 1 cup white chocolate chips

 1 cup coarsely chopped walnuts or pecans

DIRECTIONS:
STEP 1: Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
STEP 2: In a medium bowl, mix the flour with the oats, baking powder, baking soda, and salt.
In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed
until creamy. Add the egg, then the egg yolk and vanilla, beating well between additions and
scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the
chocolate chips and cranberries and beat until incorporated
STEP 3: Spoon heaping teaspoons of the
dough onto the baking sheets, 2 inches apart.
Bake for 12 to 15 minutes, until the cookies
begin to brown at the edges. Let the cookies
partially cool on the baking sheets, then
transfer them to a rack to cool completely.

1. Measuring Spoons
Measurements are an essential part of
baking. Your baked goods won’t turn out
great when you add too much cornstarch
or sugar. They will be too thick or too sweet.

2. Measuring Cups
Baking is about accuracy. You must closely follow recipes to make delicious treats. This
includes measuring liquid ingredients correctly. So, you must have ready a complete set of
measuring cups or a conversion chart.
3. Kitchen Scale
Some recipes call for ingredients in pounds or grams. Given this, you must have a kitchen
scale. This makes you ready if your newfound recipe calls for ingredients in grams.

4. Mixing Bowls
You are going to mix a lot of ingredients when baking. From flour and sugar to eggs and
chocolate, you have to mix often.

5. Spatula
One of the essential baking preparatory tools is a spatula. It helps you flip, spread, and
scrape food.

6. Pastry Brush
pastry brush is another essential baking tool. Contrary to popular belief, a pastry brush has
multiple uses.

7. Wire Rack
If you don’t want soggy, overbaked pastries, you need to have a wire rack in your kitchen. A
wire rack lets air circulate through your pastries. By doing this, your pastries cool well.

8. Whisk
A whisk is mainly used to beat eggs but has other purposes. For one, you can use it to mix
liquid ingredients like milk and water together. Mix dry ingredients like flour, sugar, and
cocoa powder.

9. Cake Pan
There are many pans in this list of baking tools essentials, so you might want to take some
notes.

10. Cupcake Pan

Use a cupcake pan to make fresh cupcakes for your family and friends. You can also use it to
make small muffins and Filipino macarons.
11. Pie Pan
Pies are another versatile pastry that delights many people. From savory to sweet, pies
come in many flavors.

12. Cookie Pan

Cookies are a godsend to the dessert industry. They can be chewy, fudgy, and crunchy. Like
pies and cupcakes, they also come in many flavors.

13. Loaf Pan

Your favorite bread recipes call for a loaf pan. Hence, a loaf pan is a baking utensil you
should not skip on.

14. Knives
Preparing your ingredients involves slicing, peeling, and chopping. A chef’s knife is a good
baking cutting tool that lets you do all that. This multi-purpose knife can prepare chocolate,
meat, and other ingredients.
15. Parchment Paper
For one, putting parchment paper on your pan before baking prevents baked goods from
sticking to the pan. In addition, parchment paper helps you bake without the mess. Since
your treats come out cleanly, your baking tools and equipment get less dirt.

16. Rolling Pin

A rolling pin is one of the baking tools and equipment you cannot live without.
To start with, a rolling pin is used to roll bread, biscuits, and cookies. Using a rolling pin, you
can evenly flatten thin pastry. This makes you bake crisp, delicious pastry.

17. Decorating Kit

Speaking of garnishing, you should have a decorating kit. Whether it’s for decorating cakes,
cupcakes, or cookies, a kit helps.

18. Electric Mixer

An electric mixer makes your baking life more manageable, whether a hand or stand mixer.

19. Food Processor

A knife can help you chop ingredients. A rolling pin can help you crush your garnish.
However, they cannot give the fine texture a food processor can.
20. Oven
Whether it’s gas or electric, you cannot bake without an oven. Contrary to popular belief,
you do not have to spend thousands of pesos to get an oven.

21. Baker’s Peel

A baker’s peel is a shovel-like kitchen tool that makes it easier to put and take out unbaked
pizzas, loaves of unbaked bread, and other baked goods. The baker’s peel includes a handle
that makes it easier to control the tool.

Ian Clark O. Dosano is my name. I am a boy who was born in Baras Tacurong city, my
birthdate is December 14 1999, as a first daughter of a three children. My father’s name is
Nilo B. Dosano and my mother’s name is Richie O. Dosano.

The short story, I started to study at school. I graduated at kindergarten Josue S. Alcasid
Central School from 2004-2005. Elementary in Josue S. Alcasid Central School 2011-2012.
Apolinario S. Bernardo National High School 2016-2017. And graduated at Senio High School
in Apolinario S. Bernardo Senior High School. And i studying from South Central Mindanao
College Of Science and Technology, inc. As college student.
My hobby is playing basketball, and besides that, I love travelling
very much, because whem i go to another places, ill get a new
friends. And also get the unforgettable story for myself.

I am the one who has a big dream. Always trying for to reach
big achievements. But, my lazyness always destroy my spirit.
One of my weakness is I am not a person who has confident. I
am shy when i want to talk in front the public. So I decided to
show my aspiration trough the words.

Besides of my weakness sure i have an excess. I am optimist

boy. When i was a child, my parent always say that i am a
success boy and i will be a successful men. I am sure that, I am smart, friendly, besides that i
am creative boy. And i always try to give the best especially for myself and for other people.

My parents is my inspiration. There always guve me directive to face something and give me
spirit to look ahead, and always optimist to try to realize my dreams, there always say that i
am best. My parent is my angel. And may family is my spirit . the best event in my live is,
when i born in this world and be my parent’s children.
I am Jesseca U. Francisco, you can also call me by my
nickname darling. I am 19 years old, born on April 23,
2003 in Purok Tanawing Pag- Asa Barangay Griño Tacurong
City, Sultan Kudarat. We are three siblings, and I am the
third child of Jessie Francisco and Hernie Francisco. I finished
my elementary school at Dr. Manuel J. Griño Memorial
Central School and graduated from secondary education at
the Virginia F. Grino National High School located in
Barangay Griño. In our small family, we are happy with
what we have, love each other, and are equal in
everything. Even though we can't spend time with our
mother right now, we still feel her love that doesn't fade,
because she is in OFW working so we can only be with her once in a while.

There are a lot of things that I like and I don't like. I'm happy when I'm with my cousins and
friends having fun, and bonding with my family. I like to play badminton, and billiards even if
I can't hit the ball and shoot. My favorite colors are pink, black, gray, and white. I love
watching k-dramas, watching and doing some TikTok, and of course eating. I don't like
people who are plastic around me and are jealous of what I have, I also don't like bitter
foods and people who don't have good hygiene.

I am now a 2nd-year college student at the South Central Mindanao College of Science and
Technology. As a 2nd-year college student, everything is not easy because there are things
that I struggle with and don't know how to start, but even so, I learned how to survive and
handle it to give direction to my goal in life, because I need to work hard and persevere until
I graduate. I am glad and lucky with the way my life is going because I have parents who
support me in everything I want and do, and I have siblings who are always there to guide
and protect me in everything.
My name is JASMINE BASID PANTO. I am a female who was born in malvar street Tacurong
city, my birthdate is February 26 2003, My brother name is John Basid panto and I am the
youngest daughter. My father’s name is Manuel cencoro panto and my mother’s name is
Analiza Basid Panto. And I have 1 children his name is Marieliza Panto Cordero.

The short story, I started to study at school. I graduated at kindergarten Josue S. Alcasid
Central School from 2004-2005. Elementary in San Emmanuel elementary school 2011-
2012. And I graduated junior high school at San Emmanuel national high school 2016-2017.
And graduated at Senior High School in STI College tacurong. And i studying from South
Central Mindanao College Of Science and Technology, inc. As college student.

My hobby is playing volleyball, dancing, eating and besides that, I love travelling very much,
because whem i go to ather places, ill get a new friends have fun with other places get the
new memories. And also get the unforgettable story for myself.

I am the one who has a big dream. Always trying for to reach big achievements and pursue
the goals that I want . But, my lazyness always destroy my spirit. One of my weakness is
there's people get down of me specially to the person I know. I am shy and afraid to know
them my mistake . So I decided to quite and go for my dreams or goals to achieve it.

Besides of my weakness sure i have an excess. I am good girl. When i was a child, my parent
always say that i am a success girl and i will be a successful girl. I am sure that, I am smart,
strong, friendly, besides that i am creative. And i always try to give the best especially for
myself and for other people.

My parents and my baby is my inspiration. There always give me directive to face something
and give me spirit to look ahead, and always optimist to try to realize my dreams, there
always say that i am best. My baby is my angel. And may family is my spirit . the best event
in my live is, when i born in this world and be my parent’s children.
 ACTIVITY I

ALL BAKING INGREDIENTS

AND ITS FUNCTIONS
 ACTIVITY II

MATERIALS, TOOLS
AND EQUIPMENT AND ITS
FUNCTION IN BAKING
 ACTIVITY III

5 RECIPES IN BREAD
5 RECIPES IN PASTRIES
5 RECIPES IN CAKE
5 RECIPES IN MUFFINS
5 RECIPES IN FRIED BREADS
5 RECIPES IN COOKIES
 ACTIVITY IV

AUTOBIOGRAPHY