Republic of the Philippines

Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL

Name: Group #:
Year/Section: Date:

TASK SHEET 2

Title/Activity:

Prepare Bakery Products

1. Ensaymada
2. Donut

Performance Objectives:

a. Prepare bakery products specifically Ensaymada and Donut;

b. Present bakery products; and
d. Decorate bakery products.

Supplies/Ingredients:

Choco Filling: Cream Cheese Custard Filling:

Donut
1 ½ c Evaporated Milk
2 1/8 c APF ½ c Cocoa Powder 4 egg yolk
3 tbsp W-sugar 1 c W-sugar 1 can Condensed Milk
½ tsp salt 1/8 tsp salt 2 tbsp Cornstarch
2 tsp Instant Dry Yeast 1/8 c APF 1 tbsp vanilla essence
½ c Evaporated Milk ¼ c cornstarch 2 tbsp butter
1 egg 1 ½ Evaporated Milk ¼ tsp salt
1/3 c melted butter 2 tbsp butter 226 g cream cheese
Egg wash:

1 egg yolk
2 tbsp milk
1 tsp sugar
Pinch of salt
 Republic of the Philippines
Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL

Ensaymada Buttercream:

2 ¼ c APF ½ c softened butter

¼ c W-sugar ½ c W-sugar
2 tsp Instant dry yeast ¼ tsp vanilla
1 tsp salt
½ c Evaporated Milk
Water Roux:
1 whole egg
½ c water
¼ c APF

Equipment:

Mixing bowl, wire whisk/wooden spoon, round pan/molder, small pot, frying pan, and
rolling pin

Steps/Procedures:

DONUT:

1. In a mixing bowl, mix all dry ingredients and mix it well.

2. Add all liquid ingredients, mix it well.
3. Knead the dough for about 15 minutes until it will becomes elastic and smooth.
4. Cover and rest the dough for 45 minutes or until double its size.
5. Make the filling. For choco filling , in a pan combine white sugar, cocoa powder,
cornstarch, APF, salt, and milk. Mix it well and put it in a low heat method and continue
stirring it until the mixture will thick and consistency. Add butter and set aside. For the
Cream Cheese Custard Filling just combine evap milk, egg yolks, condensed milk,
cornstarch, vanilla essence, butter, and salt. Mix it well and put in a low heat method
until thick and consistency. Add cream cheese and let it cool.
6. After 45 minutes of resting, punch down the dough and cut it into 14 small round
dough.
7. Final rising is 30-40 minutes until double its size
8. For the coating, combine powdered sugar and milk.
9. After 30-40 minutes, fry the dough until golden brown.
10. Fill the donut with the fillings and coat.

ENSAYMADA:
 Republic of the Philippines
Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL

1. For the egg wash; combine egg yolk, milk, sugar, and salt mix it well, and set aside.
2. For the water Roux; in a pan with low-medium heat, combine water and APF. Mix
well until it becomes thick and let it cool.
3. For the bread; In a mixing bowl, combine all dry ingredients. Mix it well and add all
liquid ingredients. Mix everything together.
4. Add the prepared water roux.
5. Slightly knead the dough.
6. Gradually incorporate the softened butter, knead the dough until smooth and elastic.
7. Place in a greased bowl and cover with a clean damp cloth.
8. Let it rise in a warm spot for an hour until double in size.
9. After an hour, Divide the dough into two, roll into long and cut in desired size and roll
into balls.
10. Place into greased molds.
11. Cut the remaining half of the dough into desired sized, roll each piece and fill with
grated cheese.
12. Cover them with damp cloth and proof for 30 minutes.
13. Gently brush with prepared egg wash and bake in a preheated oven at 180C for
25 minutes.
14. Once baked, let them cool a little and remove from the molds.
15. Cool them completely before frosting.
16. For the Frosting; beat using electrical hand mixer the softened butter, sugar, and
vanilla until pale and fluffy.

Assessment Method:

Performance Task, Rubrics, and Scoring Sheet

Performance Task
Republic of the Rubrics
Philippines
Department of Education
S.Y. 2022-2023
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL
 Republic of the Philippines
Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL

Score Sheet for Bread

Excellent Very Good Good Fair Poor

Characteristics
5 4 3 2 1
External Characteristics
1. Shape: well-proportioned; rounded top
2. Size: proportional to weight
3. Color: even, rich golden brown
4. Crust: tender, soft, and smooth
5. Plating: Clean and presentable
Internal Characteristics
1. Color: creamy white; free from streaks
2. Grain: fine; thin-walled cells
3. Texture: tender; soft
4. Flavor: balance
TOTAL

CHECKLIST SHEET

PERSONAL PROTECTIVE EQUIPMENT/GEAR

5 4 3 2 1
1. Chef’s Jacket/White t-shirt
2. Hairnet
3. Mask
4. Apron
5. Slacks/Black pants
6. Black Shoes
7. 3 towels
8. Cleanliness
9. 5s/Mise en place
TOTAL

Student’s Name Over Printed Signature

RATER:
 Republic of the Philippines
Department of Education
REGION XI
SCHOOLS DIVISION OF DAVAO OCCIDENTAL

CHRISNA Y. CAMARILLO
BPP Teacher