Cerna Edgar Joseph.

HM2-03 SUBMITTED TO:

Pan de sal (salty) 48 pcs

Ingredients: 951 grams of Bread Flour 76 grams of Sugar 85 grams of Shortening 14 grams of Salt 447 grams of Water 14 grams of Instant Yeast 2.8 grams of Dough improver Procedure:

Mix all ingredients in a mixing bowl until it forms into a sticky ball. Transfer to a floured board and knead until smooth and elastic. Rest for an hour or until double in size in a cover pan Roll into a stick like a sausage. Cut into pieces using a wooden cutter Dredge into bread crumbs and arrange on a greased baking pan Rest for 30-45 minutes Bake it for 15-20 mins.

Pan de sal (sweet) 54 pcs

Ingredients: 979 grams of Bread Flour 147 grams of Sugar 78 grams of Shortening 9 grams of Salt 558 grams of Water 14 grams of Instant Yeast 2.9 grams of Dough improver Procedure: Mix all ingredients in a mixing bowl until it forms into a sticky ball. Transfer to a floured board and knead until smooth and elastic. Rest for an hour or until double in size in a cover pan Roll into a stick like a sausage. Cut into pieces using a wooden cutter Dredge into bread crumbs and arrange on a greased baking pan Rest for 30-45 minutes Bake for 15-20 mins.

Pan Americano 7 pcs

Ingredients: 1,737 grams of Bread Flour 121 grams of Sugar 173 grams of Shortening 26 grams of Salt 834 grams of Water 26 grams of Instant Yeast 5.2 grams of Dough improver Procedure:
In a mixing bowl or Mixer machine mix all the ingredients except the lard Turn on your mixer into level 1 speed until all the ingredients combine together Add the lard and make the speed of your mixer into level 2 or 3 While waiting prepare the loaf pan, brush the loaf pan with lard. set aside When the dough is ready place it in to your working table and cut it into your desire scale weight After you cut mold it into a stick form then place it into your loaf pan and ferment it to 1 to 2 hours After resting you can now bake the loaf for 15-20 mins depending on the temperature of your room. To know that your loaf bread is cooked, make sure the the bottom and the top is golden brown

Spanish bread 50 pcs

Ingredients: 1,140 grams of Bread Flour 137 grams of Sugar 125 grams of Shortening 11 grams of Salt 661 grams of Water 17 grams of Instant Yeast 3 grams of Dough improver 68 grams of Egg 45 grams of Milk powder Procedure:
1) Put yeast in warm water with a pinch of sugar and set aside. 2) In a separate bowl, combine the melted butter, milk, sugar, eggs and salt. Gradually add the flour and keep mixing with a spoon. 3) When dough comes away from the sides of the bowl, transfer it to a flat surface and knead for 8-10 minutes until the dough feels smooth and elastic 4) Form dough into a ball, place it in a slightly greased bowl and cover with saran wrap 5) While waiting for dough to rise, sugar and softened butter very well 6) Spread out into a rectangle or large square. Using a dough cutter, divide it into equal pieces. 7) Spread some of the sugar/softened butter into each piece and then roll into a tube or form them into balls. Place the pieces in a tray lined with parchment paper. Cover and let rest for 1 hour. 8) Bake for five minutes.

Cheese bread 46 pcs

Ingredients:
main dough for lean type of bread cheese bread toppings: 150 gm powdered milk 150 gm bread flour 150 gm margarine 150 gm sugar

1,051 grams of Bread Flour 115 grams of Sugar 105 grams of Shortening 10 grams of Salt 620 grams of Water 21 grams of Instant Yeast 3 grams of Dough improver 73 grams of Egg 31 grams of Milk powder

Procedure:
Prepare the topping for the cheese bread: Cut the main dough into 3 equal parts. Get 1 pc of cut dough. Roll and form into the shape of a cane. Slice the dough crosswise with cutter, each piece into desired weight. Dip each slice in water and roll on the prepared topping rest for 15-20 minutes. Bake for 20 minutes.

Pan de Coco 48 pcs

Ingredients: 1,717 grams of Bread Flour 223 grams of Sugar 188 grams of Shortening 25 grams of Salt 1,013 grams of Water 25 grams of Instant Yeast 5.1 grams of Dough improver 1 kilo of coconut meat Brown sugar Procedure:
In a large bowl mix all the dry ingredients except the yeast. Add slowly the melterd butter, warm milk and eggs. Then dissolve the yeast in one tbsp of warm milk and add in the dough. Work on the dough until it becomes smooth and elastic. Rest for 20 mins until it sizes doubles. While the dough is rising, prepare the filling. In a mixing bowl, mix the coconut and the brown sugar and stir. When the dough is ready, knead again for the second time. Make some balls of about 2 inches in diameter and flatten slightly. In the center of dough, place one tablespoon of the coconut filling. Fold the dough over the filling and seal the edges. Let the dough rise again for about 30 minutes under the same condition. Brush with egg yolks the top to give a golden crispy touch and bake for 20-30 minutes.

Pan de Monggo 30 pcs

Ingredients: 1,000 grams of Bread Flour 100 grams of Sugar 100 grams of Shortening 17 grams of Salt 570 grams of Water 10 grams of Instant Yeast 40 grams of Monggo for filling Procedure:

Pan de Ube 62 pcs

Ingredients: 1,000 grams of Bread Flour 130 grams of Sugar 120 grams of Shortening 17 grams of Salt 580 grams of Water 10 grams of Instant Yeast 3 grams of Dough improver 10 grams of Ube for filling Procedure:
1. Mix all ingredients in a pan and simmer on medium heat until all liquid is absorbed. Set aside to cool. Dust dough with flour and roll into a ball. Let rest for 10 minutes. Divide into two smaller balls. 2. Take one dough and roll out into a rectangle about 1/4 inch thick. Place Readymade ube jam filling in the center of rectangle leaving 1/2 inch on all sides. Roll lenghtwise as if making cinnamon rolls and seal seams and ends. Flatten a little bit on top then divide into 6 equal portions. 3. Place in baking sheet about an inch apart, cover with plastic wrap or kitchen towel and let rest until doubled in size 4. Remove plastic cover and brush top of dough with egg wash. 5. Bake for 15 20 minutes or until golden brown.