ACTIVITY NO.

5: BREADS
Names: Acebuche, Andrea R. Date: November 24, 2022
Bacang, Antoniette H.
Casaje, Veronica R.
Silva, Wyneth I.
Sumog, Diane N.
Year and Section: 4A (1801) Grade/Score:

I. RECIPE

QUESO DE BOLA ENSAYMADA

Yield: 16

Ingredients:

Dough
15 grams active dry yeast
200 grams fresh whole milk, warmed
to 40 ̊C
100 grams eggs, beaten
500 grams bread flour
100 grams caster sugar
10 grams salt
100 grams unsalted butter, softened

Filling
250 grams unsalted butter, softened
250 grams queso de bola, grated
* or you can use store bought ube jam as an option

Frosting
250 grams unsalted butter, softened
250 grams confectioner’s sugar, sifted

Assembly
250 grams grated queso de bola
Procedure:

Dough:
1. Sprinkle active dry yeast over fresh whole milk and stir well. Allow mixture to stand in a warm
place for about 15 minutes, or until bubbly. Whisk in eggs.
2. Combine bread flour, caster sugar, salt, and unsalted butter in a mixing bowl. Using the
dough hook attachment, knead dough on low speed for 2 minutes. Switch to medium speed and
continue kneading for 8 minutes, or until dough is smooth and elastic.
3. Form dough into a ball and place in a large, oiled mixing bowl. Brush top of dough lightly with
vegetable oil. This prevents a skin from forming. Cover bowl with a damp cloth and allow dough
to rise a warm place for 1-1/2 hours, or until doubled in size.
4. Punch down dough. Divide dough into sixteen 60-gram portions. Shape each piece of dough
into a smooth ball and allow to rest for 10 minutes. This process relaxes the flour’s proteins and
makes shaping the dough easier.

Filling:
1. Grease sixteen ensaymada molds. With a rolling pin, roll out each piece of dough into a thin
rectangle, approximately 20 cm x 10 cm. Using the ingredients for the filling, brush with 1
tablespoon (15 grams) softened unsalted butter and sprinkle with 2 tablespoons (15 grams)
grated queso de bola. Roll up dough from long end; coil and place in prepared mold. Repeat
with remaining pieces of dough. Allow ensaymadas to rise in a warm place for about 45
minutes, or until well risen.
2. Preheat oven to 180°C. Bake ensaymadas for 15 minutes, or until light golden. Cool to room
temperature.

Frosting:
1. Combine unsalted butter and confectioner’s sugar in a mixer bowl. Using the paddle
attachment, beat mixture on medium speed for 10 minutes, or until light and fluffy.
2. Brush ensaymadas generously with the frosting.

Assembly:
1. Top each ensaymada with 2 tablespoons (15 grams) grated queso de bola.

II. COSTING REPORT

Portion size: (can be in grams)
No. of servings/ yield:
Cost per serving:

Ingredients Quantity Used Specification Unit Cost Total Cost

Total Raw Food Cost:

III. WORK PERFORMANCE

CRITERIA SCORE
Taste (20) 18
Texture (10) 8
Aroma (5) 5
Appearance (20) 18

Evaluated by: Maria Andrea Francia

Comment/s: Very good taste

IV. ERRORS AND CAUSES

ERRORS CAUSES