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    Bread and Pastr1

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    Bread and Pastr1

    Uploaded by

    sharmainemamuri
    7 views5 pages
    n/a

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    7 views5 pages

    Bread and Pastr1

    Uploaded by

    sharmainemamuri
    n/a

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Bread and Pastry

    Documentation/ crispy chocolate chip cookies


    Amurao, Rochelle Eunice E.

    Ingredients:
    1⅓ cups All-purpose flour
    ½ tsp salt
    ¼ tsp baking soda
    ½ cup butter
    ¾ cup refined sugar
    1 large egg
    1 tsp vanilla
    150 grams chocolate chips

    Procedure:
    1. Perform mis-en-place.
    2.Pre-heat the oven to 400°F. Line 2 baking sheets with parchment paper.
    3.Whisk the flour, salt and baking soda in a mixing bowl.
    4.In a large bowl, cream the butter and sugar with an electric hand mixer until light and
    fluffy.
    5. Beat in the egg and then the vanilla.
    6. Gradually add the dry ingredients to the butter mixture, to make a soft dough. stir in
    the chocolate chips.
    7. Spoon a dough onto the prepared baking sheets, spacing them about 3 inches
    apart.
    8. Bake the cookies until brown around the edges about 12 to 14 minutes.
    9. Let cool then serve or store in an airtight container to maintain its crispness.
    Bread and Pastry
    Documentation/ Special Brownies
    Amurao, Rochelle Eunice E.

    Ingredients
    1/8 (1 ounce each) unsweetened chocolate
    ½ cup shortening/butter
    2 cups sugar
    4 pcs. Eggs
    1 tsp vanilla
    1 ¼ cup all-purpose flour
    1 tsp baking powder
    1 tsp salt
    ½ cup chopped nuts if desired

    Proceddure:
    1. Heat oven to 350°F. Grease baking pan, 13x9x2 inches.
    2. Heat chocolate and shortening in a 3-quart saucepan over low heat until melted.
    Remove from heat.
    3. Stir in sugar eggs and vanilla, mixed in remaining ingredients. Spread in pan.
    4. Bake until brownies begin to pull away from the sides of the pan, about 30
    minutes.
    Bread and Pastry
    Documentation/ Carrot Cake
    Amurao, Rochelle Eunice E.

    Ingredients
    For the cake:
    2 cups cake flour
    2 cups sugar
    2 tsp baking soda
    2 tsp cinnamon ground
    1 tsp salt
    1 cup vegetable oil
    4 pcs. Eggs
    3 cups carrots, shredded
    1 tsp vanilla
    For the butter cream frosting:
    227 grams butter, softened
    1 ½ cups powdered sugar, mixed
    ¾ cup evaporated milk or all- purpose cream

    Procedure:
    Make the Cake:
    1. Pre - heat oven to 350 F. Grease two 9-inch round pans and then line with waxed
    paper
    2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt Blend in
    vegetable oil
    3. Beat in eggs, one at a time, then mixed in carrots and vanilla using an electric
    mixer
    4. Pour tartar into prepared pars. Bake for 30 - 35 minutes or until done.
    5. Loosen cake from pans Let cool on the wire rack then frost with butter cream
    Bread and Pastry
    Documentation/ Moist Chocolate Cake
    Amurao, Rochelle Eunice E.

    Ingredients

    1 ¾ all-purpose flour
    1 ½ teaspoon baking soda
    1 teaspoon salt
    2 cups sugar
    1 cup oil
    2 large eggs
    2 tablespoon vanilla
    1 CUP EVAP MILK
    ¾ cups cocoa powder
    1 cup hot water with 1 teaspoon of coffee

    Procedure:
    1. Mix cocoa powder with hot coffee, stir until cocoa dissolves in hot coffee
    Add evaporated milk. (Set aside)
    2. Mix the first 4 ingredients, make a well at the center, add oil, eggs and vanilla,
    mix well together
    3. Add the cocoa/milk and coffee mixture.
    4. Put in a grease pan, bake for 45 minutes to 1 hour
    Bread and Pastry
    Documentation/ Swiss Roll
    Amurao, Rochelle Eunice E.

    Ingredients

    For the cake


    7 pcs. Egg yolks
    1 cup cake flour
    1 teaspoon baking powder
    4 tablespoon waters
    ¾ cup sugar
    For the meringue
    ½ cup sugar
    7 egg whites
    ½ teaspoon cream of tartar

    Procedure:
    1. Sift flour then measure. Add the dry ingredients then sift together
    2. Beat the yolk until lemon in color
    3. Add the liquid Continue beating then add (gradually) the dry ingredients until well
    blended
    4Prepare the meringue. Beat egg withes until still peak Gradually add the sugar
    5. Fold the batter into the meringue.
    6. Bake in a pre-heated oven a (350" F until light to golden brown in color
    7. Roll immediately and allow to cool before spreading the fling
    8. Fill and present

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