Bread and Pastry Production NC II

3. Bread and pastries may seem similar, but they each have
their distinct personalities in the world of baking. Bread
is typically made from flour, water, yeast, and salt, often
showcasing a straightforward composition aimed at
nourishment. Pastries, on the other hand, introduce
butter and sometimes eggs to create layers and a
delicate texture, elevating them to delightful
indulgences.
Is Bread A Pastry? (What’s the Difference?)

13. Choux pastry, is a delicate pastry dough used in many pastries.
Basic ingredients usually only include butter, water, flour and eggs.
Instead of a raising agent, choux pastry employs its high moisture
content to create steam, as the water in the dough evaporates
when baked, puffing the pastry.

15. -the hard white fat on the kidneys and loins of cattle,
sheep, and other animals, used to make foods including
puddings, pastry, and mincemeat.

16. Simple and easy
cream puffs
Ingredients
•1 cup boiling water
•1/2 cup butter
•1 cup flour
•1/2 tsp salt
•4 eggs
Instructions
1.Preheat your oven to 375 degrees.
2.Bring 1 cup water to a boil in a saucepan.
3.Add the butter to the water and stir until it is melted.
4.Add the flour and salt all at once to the water mix.
5.Stir until a ball is formed.
6.Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
7.Add the remaining eggs 1 at a time, and beat after each addition.
8.Let stand for 10 minutes.
Drop the dough on to a cookie sheet 1 of 2 ways:
1.You can drop with a spoon OR put the dough into a ziplock bag,
snip the corner off, and pipe the dough on to the cookie sheet.
This is the method I chose!
2.Use a heaping tbsp for each puff. (See picture below.) Make
sure they are about 2 inches apart.
3.Bake for 20-30 minutes, depending on your oven. Start
checking them around 20 minutes. Mine took 30 minutes.

17. Baking Terms
Scald
Laminated Patry

18. Croissants
• Croissants are a classic French pastry, rolled and shaped into a crescent.
• They’re light, airy, and buttery, with a hint of sweetness and a little bit of
a yeasty, stretchy texture.
• They come in different flavors like chocolate croissants almond, and
more!
• Croissants fall into that category of “laminated pastry.” This means the
dough gets folded repeatedly, with cold butter between each tissue-thin
layer. The butter creates steam when baked in the oven.

19. Croissants
Ingredients:
4 cups (500 g) all-purpose flour
1/3 cup (78.86 g) granulated sugar
4 teaspoons (19.72 g) active dry yeast*
2 1/4 teaspoons (11.09 g) kosher salt
1 1/4 cups (283.75 g) unsalted butter, , cold (2 1/2 sticks)
1 cup (244 g) milk , cold (you may need slightly more or less)
egg wash, (1 large egg beaten with a teaspoon or two of water)
PREP TIME: 40 MINS
COOK TIME: 20 MINS
RESTING TIME:: 4 HRS
TOTAL TIME: 5 HRS

20. Croissants
Tools Needed:
Large mixing bowl
Wire Whisk
Rolling pin
Kitchen knife
Dough Cutter
PREP TIME: 40 MINS
COOK TIME: 20 MINS
RESTING TIME:: 4 HRS
TOTAL TIME: 5 HRS

21. Croissants
Procedure:
1. Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
2. Slice the butter into 1/8-inch-thick slices and toss in the flour mixture to coat.
3. Add the milk and stir together until a stiff dough forms.
4. Wrap the dough tightly in plastic wrap and chill for 1 hour.
5. On a lightly floured surface, roll the dough into a long rectangle shape.
6. Fold it into thirds (like a letter), turn 90 degrees, and repeat 3 to 5 more times, or until the dough has large streaks of butter
in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)
7. Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion to a thickness of about 1/8-inch,
in a long rectangle shape (approx. 10-inches wide by 22-inches long).

22. Croissants
Procedure:
8. Cut the dough into long, skinny triangles.
(about 5-inches at the wide end).
9. Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end
to the pointed end, tucking the point under the croissant.
10. Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to
proof until doubled in size (1 to 2 hours).
11. Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
12. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

24. Scoring Rubrics for croissant
Criteria Excellent (5) Good (4) Satisfactory (3)
Needs Improvement
(2) Poor (1)
Outside Characteristics-
Shape- Well-proportioned
Size- Proportional to weight, large but not too airy
Inside Characteristics-
Texture- Tender, soft, slightly moist
Flavor- Sweet and “wheaty”
Recipe Accuracy-Accurately follows the recipe,
resulting in a baked product that closely matches the
intended outcome.
Cleanliness and Safety-Maintains cleanliness and
safety throughout the baking process.
Proper Mixing Technique Execution-Executes
mixing techniques consistently achieving the desired
results.
Total Score
REMARKS:

25. Pie Crust

26. Tools Needed:
Pastry Blender
Wire whisk
Mixing Bowl (medium)
Rolling pin

39. Egg Pie
Tools needed:
Pastry Blender
Wire whisk
Hand Mixer
Mixing Bowl
Rolling pin
Pie pan

40. Egg Pie
Egg Pie is a sweet Filipino dessert that
resembles an egg custard. Though
famous in the Philippines and can be
seen even in local bakeries, this
delicious dessert has not made its own
identity yet and is often confused as a
giant egg custard or something else.
Well, now is the right time to show-off
some of our country’s sweet
indulgence.

41. Egg Pie
Pie Crust Ingredients:
2 ½ c. All-purpose flour
1 tsp. salt
2 Tbsp. sugar
1 C. Unsalted Butter (Chilled)
1/4 c. to 1/2 Cold Water
Ingredients for
Filling:
3 pieces eggs
(1piece of egg white separated from egg yolk)
1 ¾ c. Evaporated milk
1tsp. Lemon juice
1tsp. Vanilla
1 c. granulated sugar
Prep: 10minutes minutes
Cook: 40minutes minutes
Total: 50minutes minutes

42. Egg Pie
Procedure:
1. Create the crust by combining the flour, sugar, and salt then mix well.
2. Add the butter in the middle and mix using a pastry mixer.
3. Gradually pour the cold water while mixing the ingredients. Continue mixing until all
the ingredients are well incorporated.
4. Gather the dough and mold it into a ball-shaped figure.
5. Refrigerate the dough for at least 30 minutes to harden the butter.
6. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a
rolling pin. The flattened dough should be wide enough to cover a 9-inch circular
baking pan.
7. Arrange the flattened dough on top of the baking pan and cut the extra edge using
a pair of scissors.
8. Refrigerate while doing the filling.

43. Egg Pie
Procedure:
9. Start making the filling by scalding the evaporated milk. This is done by heating it
in the microwave oven for 2 minutes.
10. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk
then whisk.
11. Gradually add the granulated sugar while whisking.
12. Put-in the vanilla extract then whisk until every ingredient is properly distributed.
13. Pour-in the scalded milk then mix thoroughly.
14. Beat the separated egg white using an electric mixer until it forms soft peaks.

44. Egg Pie
Procedure:
16. Preheat oven to 350 degrees Fahrenheit.
17. Pour the filling mixture on the refrigerated pie crust.
18. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to
325 degrees Fahrenheit and continue baking for 30 to 40 minutes.
19. Remove the egg pie from the oven and let cool.
20. Serve for dessert. Share and enjoy!

46. Banana Cream Pie
Tools needed:
Pastry Blender
Mixing Bowl
Rolling pin
Pie pan

47. Banana Cream Pie
Cream Filling
1 ½ C. Evaporated milk
¼ C. White Sugar
½ C. all-purpose flour
3 Egg yolks (slightly beaten)
1 tsp. butter
1 tsp. vanilla
Pie Crust Ingredients:
2 ½ c. All-purpose flour
1 tsp. salt
2 Tbsp. sugar
1 C. Unsalted Butter
(Chilled)
1/4 c. to 1/2 Cold Water

48. Banana Cream Pie
Procedure:
1. Scald Milk in a double broiler. Combine flour and sugar and stir into milk.
2. Cook until mixture thickens. Remove from fire. Then add slightly beaten egg
yolks. Continue cooking until mixture coats the spoon. Add vanilla and
butter.
3. Arrange slices of lakatan on pastry-lined pan. Pour in the cream filling.
4. Meanwhile, egg whites until fluffy, adding sugar gradually until the
meringue becomes stiff.
5. Top the Banana and cream filling with meringue, spread evenly with the
back of spoon. Create swirling designs with spoon.
6. Bake at 425⁰F until meringue peak becomes brown. Cool before serving.

50. Buko Pie
Pie Crust Ingredients:
2 ½ c. all-purpose flour
1 ½ Tbsp. white sugar
½ tsp. salt
½ butter (chilled)
½ c. cold water
Filling:
1 c. white sugar
¾ c. cornstarch
1 c. coconut milk
1 c. evaporated milk
1 kilo coconut meat
1 tsp. vanilla (optional)
EGG WASH
•1 small egg
•1 tablespoon milk

51. Buko Pie
Procedure:
PIE FILLING
1. Dissolve the cornstarch in coconut water and set aside.
2. In a saucepan over medium-low heat, combine the and sugar and milk and bring to a simmer. Cook until sugar
is completely dissolved.
3. Add the coconut meat.
4. Slowly add the coconut water with cornstarch, stirring regularly. Cook, stirring frequently, for about 3 to 5
minutes or until the sauce thickens to almost paste-like consistency.
5. Remove from heat and allow to cool completely.

52. Buko Pie
Procedure:
FLAKY PIE DOUGH
1. In a bowl, sift flour and salt.
2. Add chilled lard and cut in with a knife until resembling small peas. Make sure they are
not too small, or the crust will be crumbly.
3. Add vanilla to the cold water and sprinkle in just enough cold water to the flour mixture,
while tossing lightly with a fork, to form a ball.
4. Chill, if possible, to make for easier handling. Divide into two equal parts, one for the
bottom and one for the top crust.

53. Buko Pie
Procedure:
FLAKY PIE DOUGH
5. Take 1 part of the pie dough and place it on a floured surface. Roll it out thinly to fit a 28x4 cm pie pan with
additional inch allowance for the edges.
6. Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed
part precisely in the middle. Unfold the pie dough and gently fit the dough on the bottom and sides of the plate
without tearing it.
7. Using kitchen shears, trim dough to a 1-inch overhang; fold under and press gently to seal. Crimp edges if
desired. Refrigerate 30 minutes to an hour before using.
8. Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan
(28cm). Place the dough on parchment paper and roll it together into a cylinder. Refrigerate until ready to use.

54. Buko Pie
Procedure:
ASSEMBLY AND BAKING
•Preheat to 425 F.
•Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly
distributed.
•Unroll the second crust dough with the parchment paper to cover the top of the pie. Cut the
excess from the edges, if any, and pinch the sides to seal together with the crust.
•Using tines of a fork, poke holes on top crust to serve as vents for the steam while baking.
•Bake in a 425 F oven for 10 minutes.
•In a small bowl, whisk together the egg and milk. Remove the pie from oven and brush the top
with the egg wash.
•Lower the temperature to 350 F and bake for another 30-40 minutes.
•Remove pie from oven and let it cool down for the filling to set. Serve warm or cold.

55. Scoring Rubrics for Pie
Criteria Excellent (5) Good (4) Satisfactory (3)
Needs Improvement
(2) Poor (1)
Outside Characteristics-
Shape-Uniform in thickness and attractive edges.
Size- Fills the pan, looks full.
Color- Light to moderate Brown, slightly darker on
edges
Inside Characteristics-
Texture- Slightly rough; delicate crispness.
Tenderness- easily cut, not soggy or crumbly
Flavor- Well-balanced, not salty or fatty.
Recipe Accuracy-Accurately follows the recipe,
resulting in a baked product that closely matches the
intended outcome.
Cleanliness and Safety-Maintains cleanliness and
safety throughout the baking process.
Proper Mixing Technique Execution-Executes
mixing techniques consistently achieving the desired
results.
Total
REMARKS:

56. Scoring Rubrics
Criteria Excellent (5) Good (4) Satisfactory (3)
Needs Improvement
(2) Poor (1)
Recipe Accuracy-Accurately follows the recipe,
resulting in a baked product that closely matches the
intended outcome.
Cleanliness and Safety-Maintains cleanliness and
safety throughout the baking process.
Proper Mixing Technique Execution-Executes
mixing techniques consistently achieving the desired
results.
Total
REMARKS:

57. Hopia

58. Cream Puff

59. Basic Muffin

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68. Assessment
1. Name 10 mixing tools use in baking.
2. Name and explain the procedure of the mixing technique/s that is
used in the following products:
a. Hopia
b. Cream Puff
c. Banana Cream Pie
d. Egg pie
e. Basic Muffins
f. Croissants