GREAT BALLS

OF CHINA &
SQUASH
LEAVES
WRAPPED
LUMPIA
Group No. 2
Members:
Alayon, Ericdan
Alib, Lhester
Bagsit, Winona
Guillano, Justin
Magadia, Jesy
Parsaso, Zarah
Sabido, Mikee
Sarmiento, Rolando III
Torres, Jean Adrian

GREAT BALLS OF CHINA

INGREDIENTS

1 cup of Flour
cup of Sugar
9 tablespoon of Butter
Egg

cup of Water
1 tablespoon of Vanilla
Extract

PROCEDURE
1.
2.
3.
4.
5.

Put 1 cup of Flour into a bowl.

Add cup of Sugar into the bowl.
Add 9 tablespoon of Butter into the mixture.
Stir the mixture to evenly distribute the ingredients.
On a separate bowl, crack an egg and separate the egg white leaving
only the yolk.
6. Add cup of water to the egg yolk.
7. Add 1 tablespoon of Vanilla Extract.
8. Stir the solution.
9. Mix the solution to the mixture prepared earlier.
10.
Fry the mixture until ready.
Filling
1.
2.
3.
4.

In a steamer, place a heat resistant bowl.

Crush some chocolate tablea in the bowl.
Add some butter and continuously stir it.
Add some mint candy and stir to evenly spread the flavor.

YEAST
Fermentation, at its core, is all about yeast. Yeast are a kind of fungus,
single-celled and ubiquitous. Although there are over 1,500 distinct species
of yeast and many more strains (which range from helpful to hurtful), when
we bake bread, we are almost always using Saccharomyces cerevisiae,
whose name we won't worry about trying to pronounce. Commercial baking
yeast, whether we we're talking about fresh cake yeast, active dry, or
instant, are all purified cultures of the same species. Different strains of
Saccharomyces cerevisiae are also commonly used to brew beer, and
specifically ales. When we choose what kind of commercial yeast to use for
bread, it's important to remember that they're all the same species and
strain. They will all go dormant at 40F, and they will all die at 130F during
baking. Even so, let's quickly discuss the pros and cons of each commonly
available type:
Fresh Yeast (a.k.a. Cake or Block Yeast): Fresh yeast has the highest
moisture content of the three varieties. This extra water means it's bigger,
which makes it easier to measure. Also, since the yeast hasn't been rendered
dormant through processing, it has more leavening power than active dry or
instant yeast. Its chief draw-back is that since the yeast is in an active state
already, it will spoil and die faster than active dry or instant, giving it a short
shelf-life, generally not more than two weeks.
Active-Dry Yeast: Of the three types of commercial yeast available, active
dry has the longest shelf-lifein a sealed container in the fridge it will keep

for years. The manner in which it's processed means that many of the yeast
cells are already dead at the time they are added to the dough, i.e. you need
to use more than the other two varieties to get the same rise. For doughs
that are very heavily yeasted, some people find that the yeast debris in
active-dry creates undesirable flavors. It also needs to be reactivated in
wateri.e. bloomedprior to being added to the dough.
Instant Yeast: Instant yeast requires no blooming and activates more
quickly than active dry. This means that it can be added directly to our dough
and we can be on our way. Also, it has a relatively long shelf life, and that
shelf life can be extended by keeping it refrigerated.
RISING
Yeasted breads get bigger. That's why we call them leavened. For a
baker, this is what we call rising. Rising is the most dramatic physical change
a dough undergoes on account of yeast activity. Technically speaking, rising
is a product of a process called respiration, which occurs in conjunction with
fermentation, that we'll discuss next. You see, S. cerevisiae has a serious
sweet tooththink of it as a microscopic Cookie Monster. And flour just so
happens to be packed with starcheslong chains of simpler, smaller sugars,
such as glucose, sucrose, and maltose.

When our flour met our water during the autolyse, enzymes called
amylases began breaking down the flour's starches into these simpler
sugars, which the yeast readily devour. As the yeast eat sugars released by
the starch, they belch out carbon dioxide, and that gas congregates in tiny
air bubbles. It's those same air bubbles that we incorporated into our dough
during mixing. These bubbles are in turn held inside our dough by the gluten
structure we developed during mixing, and which we'll further develop
during bulk fermentation. More carbon dioxide + gluten = bigger, more open
bread. As the yeast respirates, our bread rises.
FERMENTATION
In the simplest of terms, fermentation is what happens when yeast
cells eat and poop. Specifically, it's what happens when yeast cells consume
sugars and produce ethanol and other derivative chemicals. The alcohol
produced by the yeast during fermentationalong with a multitude of other
reactionsare what give great bread its characteristic flavors and aroma.
Generally speaking, more fermentation means tastier bread. In the most
technical, terms fermentation is an anaerobic reaction (meaning it happens
in the absence of oxygen) that the yeast performs after respiration, which is
aerobic and requires oxygen.

PROOFING
In bread baking, the word proofing most commonly refers to the final
rise dough undergoes, which takes place after being shaped into a loaf, and
before it is baked. In practice, however, the words proof and fermentation are
sometimes used interchangeably. What's important to realize here is that
shaping dough affects its physical form, but doesn't impact its internal
chemistrythe processes and chemical reactions at work during our bulk
and final rises are the same.
Additional Product
SQUASH LEAVES WRAPPED LUMPIA
INGREDIENTS

Fresh Squash Leaves

Corned Beef
Lumpia Wrapper
Garlic
Seasoning

PROCEDURE
1.
2.
3.
4.

Cut the squash leaves into pieces.

In a bowl, combine all the ingredients. Mix until well blended.
Wrap into thin rolls of lumpia wrapper.
Fry in deep hot oil.
5. Drain on paper towels. Transfer into a serving platter.