Fudgy

Brownies
Ingredients:
½ cup oil
¾ cup + 2 tbsp all-purpose Flour
½ cup + 1 tbsp cocoa powder
1 tsp salt
2 large eggs
1 tsp vanilla
½ tsp baking soda

Procedure:

1. Stir the mixture of sugar, oil, egg and vanilla until the sugar dissolved.
2. Sift the all the dry ingredients.
3. Mix everything together with a spatula.
4. Place baking paper at the bottom of the baking tin and pour the batter into the tin.
5. Bake the brownies in a preheated oven at 355 °F (180 °C) for 25 minutes.
Remove from oven and let cool to room temperature. Then take it out of the tin
and cut it into squares.
6. Present dessert.
 Chiffon Cake
Dry Ingredients: Liquid Ingredients
1 cup cake flour 2 large eggs
⅓ cup white sugar ⅛ cup oil
1 tsp baking powder ¼ cup water
¼ tsp baking soda 1 tsp vanilla

Meringue Swiss butter icing

2 egg white ½ cup butter
⅓ cup sugar 2 egg white
⅛ tsp COT 2-3 top shortening
¾ cup sugar

Muffins
Ingredients:
Procedure:
2 cups all-purpose flour
1 cup granulated sugar
2 tsp1.baking
Separate the egg for meringue
powder
½ tsp2. salt
Sift all the dry ingredients.
2 large eggs
1 tsp3.vanilla
Mix all liquid ingredients and stir all together.
½ cup4. melted
For thebutter
meringue mix egg using an electric hand mixer. Then gradually add the sugar
⅔ cup milk
and COT wait until its stiff peaks.
5. Pre-heat the oven 355 °F (180 °C) to get the desired temperature.
6. Combine the batter and the meringue
7. Bake the chiffon cake in a preheated oven and design.

Procedure:

1. Pre-heat the oven at 375F.

2. Sift or Whisk the Dry Ingredients. Sift all of the dry ingredients together into a large
bowl.
 Pandesal
Ingredients:
1 cup all-purpose flour
⅛ cup white sugar + 2 tsp
1 Tsp yeast
¼ Tsp salt
¼ cup warm milk
ᶾ⁄₄ cup margarine
2 tsp beaten egg
1 tsp vanilla

Procedure:

1. Ferment the yeast to activate

2. Mise-en-place. Measure all the ingredients needed.
3. Put all the dry ingredients into the mixing bowl. Add all the liquid ingredients
including the yeast mixture then mix it altogether.
4. Knead the dough mixtures until becomes elastic. After kneading let it rest for 1 hour.
5. After 1 hour, press the dough to release the air inside. Weigh the dough for 50 grams
and begin to shape.
6. Preheat oven for 15mins. To get the desired temperature.
7. Put an oil in a baking pan for greasing and wait until the pre-heat done.
 CORE COMPETENCIES

Prepare and Prepare and Produce Bakery Products.

Prepare and Produce Pastry Products.

Prepare and Present Gateaux, Tortes and Cakes.

Display Petit Fours.

Present Desserts.
Bread and Pastry
Production
NC II
By: Nurshiba H. Canaria
June - July 2022
 My Trainee Gallery

The making of
Bread and
Cakes