Group 5 - Portfolio

Republic of the Philippines
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

College of Tourism, Hospitality, and Transportation Management
Department of Hospitality Management
PORTFOLIO
(GROUP 5)
In Partial Fulfillment of the Course Requirement in Bread and

Pastry
Submitted By:
DE VERA, ALYSSA MHER
NABLO, FRANCISCA
PONSICA, KYLA
SALAZAR, DANIELA
SANTOS, SIMOUN
VIGUILLA, ALYANNA
Bachelor of Science in Hospitality Management
Submitted to:
MS. ROCHELLE MAY E. GARCIA
February 9, 2024
1
TABLE OF CONTENTS
RECIPE………………………………………………………………………………… 3
PICTURES…………………………...……………………………………………...….8
Peanut Butter Cookies………………………………………………....…........8
Banana Cream Pie………………………………………………………………10
Chocolate Babka………………………………………………………………..12
Rozi Chocolat Cake……………………………………………………………..14
RECIPE COSTING…………………………………..……………………………….16
LEARNING EXPERIENCE………………………………..……………………..…..9
Peanut Butter Cookies……………………...……………………….………...9
Banana Cream Pie………………………………………….……………….....11
Chocolate Babka………………………………………………...……………..13
Rozi Chocolat Cake…………………………………………………………….15
TESDA……………………………………….…………………………………...…....20
2
RECIPE
Item: Peanut Butter Cookies Item: Banana Cream Pie
INGREDIENTS: INGREDIENTS:
All purpose flour: 2cups - 3 eggs
Egg: 1 egg - 300 ml condensed milk
Vanilla Extract: 1 teaspoon - 1/2 cup all-purpose flour
Peanut butter: 1 cup - 2 cups fresh milk
Butter: 1/2 Cup - 1 teaspoon vanilla extract
White Sugar: 1 cup - 1/2 teaspoon salt
Brown sugar: 1 cup - 2-3 bananas, sliced
Salt: 1/2 teaspoon - 1 teaspoon butter
Baking powder: 1 teaspoon - 1/2 cup melted butter
- 2 cups crushed graham crackers
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon cream of tartar
3
Item: Chocolate Babka Item: Rozi Chocolat Cake
INGREDIENTS: INGREDIENTS:
Chocolate Filling Chocolate Cake
20 g Dutch Cocoa Powder Whipped Cream Frosting
25 g All Purpose Flour 2 cups Heavy Whipped Cream
50 g Caster Sugar 1 Cup Powdered Sugar
90 g Milk 1 teaspoon Vanilla Extract
12 g Unsalted Butter 1 teaspoon of Cream Tartar
Bread Dough
110 g Bread Flour
110 g All Purpose Flour
1 tsp Instant Yeast
25 g Caster Sugar
15 g Milk Powder
1/2 tsp Salt
30 g Ice Water
65 g Cold Milk
45 g Eggs
35 g Unsalted Butter
Sugar Glaze
20 g Caster Sugar
15 g Water
4
Item: Peanut Butter Cookies
Procedure:
1. Make the cookie dough:

Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more
minutes. Mix in the peanut butter and the egg.
In a separate bowl, vigorously whisk together the vanilla extract—the flour, baking soda, baking
powder and salt. Stir the dry ingredients into the sugar butter mixture.
2. Chill the dough:

Wrap dough in plastic and refrigerate at least 3 hours.
3. Preheat the oven to 375°F (190°C).
4. Shape the cookies: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches
apart on ungreased cookie sheets (unlined sheets are fine, though you can use parchment paper
to line them, if you like). Flatten in a crisscross pattern with a fork. (It helps to dip the fork in sugar
to keep it from sticking to the dough.
Item: Banana Cream Pie
Procedure:
Crust:
1. In a bowl, combine the crushed graham crackers, and melted butter. Mix until well combined.
2. Press the graham cracker mixture firmly into the bottom of a pie dish to create an even crust. Place it in
the refrigerator to set while you prepare the filling.
Filling:
1. In a separate bowl, whisk together the egg yolk, condensed milk, all-purpose flour, fresh milk, vanilla
extract, and salt until well combined.
2. Pour the egg mixture into the saucepan with melted butter. Cook over low heat, stirring continuously, until
the mixture thickens (about 8-10 minutes).
3. Remove the custard from heat and let it cool for a few minutes.
Assembly:
1. Take the prepared graham cracker crust from the refrigerator.
2. Arrange the sliced bananas over the crust.
3. Pour the slightly cooled custard mixture over the sliced bananas, spreading it evenly to cover the entire
pie.
5
Whipped Cream Topping:
1. In a clean, dry bowl, separate the egg whites from two eggs.
2. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
3. Gradually add 1/4 cup of sugar to the egg whites, and cream of tartar, beating until stiff peaks form.
4. Gently fold the whipped egg whites into the whipped cream until well combined.
Final Assembly:
1. Spread the whipped cream and egg white mixture over the set custard layer, creating a smooth and even
topping.
2. Optionally, use a spatula or the back of a spoon to create decorative peaks on the whipped cream
topping.
3. Place the pie back in the refrigerator for at least 1 hour to allow the whipped cream to set.
Item: Chocolate Babka
Procedure:
Making Chocolate Filling
In a medium non-stick pan, sift in the cocoa and flour
Then pour in the sugar and milk
Whisk all together until they become really smooth
Add in the butter, cook over medium heat and keep stirring until the mixture resembles a chocolate jam
After that, let it cool completely
[Prep the baking pan with some butter and parchment paper]
Making the Bread Dough
Combine the both flour, instant yeast, sugar, and milk powder, and add the salt
Then pour water along with milk and eggs
Give a quick mix to make sure everything is well incorporated
Then add also the butter and mix until just combined
Cover and let it rest
6
After 15 minutes, it’s time to knead the dough
Place the dough onto a work surface If doing this by hand, urge to add flour and knead for 10-15 minutes
To make sure the dough is ready, do the windowpane test
Divide it into 2 equal pieces Roll each dough into smooth ball Cover it and rest for about 15 minutes
After resting it, it’s time to shape the babka
Take 1 portion of the dough to a lightly floured surface and roll it into rectangular shape
Then place half portion of the chocolate filling in the center of the dough, spare about 1cm around the edges
so the chocolate won’t mess up when you roll it
And roll the dough up nice and tight Now cut the dough in half lengthwise and position each half parallel to
each other, twist the halves together, and tuck the ends under
Gently transfer the babka into prepared pans
Cover it with plastic wrap
And let the dough rise for about 30-45 minutes until it almost doubled in size
Making the Sugar Glaze
In a small pan, combine the sugar and water
Stir until the sugar dissolved, let it simmer for about 2 minutes
Final Assembly
After 30 minutes resting the dough, bake them in the oven for about 20-25 minutes until golden brown on
top
After baking, put the sugar glaze on it immediately
Take it out from the pan and let it cool on the cooling rack
7
PEANUT BUTTER COOKIE (Nov. 28, 2023)
Peanut butter cookies are a classic American treat

made from a simple dough of peanut butter, sugar,
eggs, and flour. The dough is typically formed into
balls, flattened with a fork to create a crisscross
pattern, and baked until golden brown. These
cookies are known for their rich peanut flavor, soft
and chewy texture, and irresistible sweetness.
They're a favorite snack or dessert for peanut butter
lovers everywhere.
8
LEARNING EXPERIENCE:
DE VERA, ALYSSA MHER - As I first time making a cookie, there's a lot of adjustments to be
made and consider. I discover that having the exact measurements and a precise temperature
when it comes to baking is very important. As having a concept of making a cookie which may
easy to made when you see it, but realizing the importance of the texture and the taste which will
vary the succession of your execution on this kind of pastry.
NABLO, FRANCISCA - First of all, I really have no experience in baking, that's why when there
was a bread and pastry subject, I was really happy. Then it was my first time baking cookies and
I can really say that it's not super easy, but I'm really enjoying it. . I feel so happy because that's
my first experience but I do the cookies pretty well.. All I can say is that I learned how to bake
cookies even if you only use a few ingredients, like just flour, eggs, your choice of flavour and it's
really up to you what you want. And I super enjoy and learn so much that it inspires me to bake
even more because of it.
PONSICA, KYLA - Making these cookies was a wonderful way for me to begin my baking journey.
It was simple and easy to follow the recipe. Making the delicious dough by combining the sugar,
egg, vanilla extract, and peanut butter was an enjoyable experience for me. The cooking area
smelled like freshly baked cookies, and they tasted amazing. I learned how important exact
measurements and appropriate baking methods are from it.
SALAZAR, DANIELA - As a beginner baker, I discover the importance of precise measurements

while making peanut butter cookies. Start by carefully measuring each ingredient, emphasizing
the need for accuracy to achieve the perfect balance of flavors and textures. Realizing how even
small variations in measurements can affect the outcome of the cookies, from their texture to their
taste.
SANTOS, SIMOUN - I had a great experience in baking cookies for the first time! Despite having
no prior baking experience, I found joy in the process and was pleased with the outcome. Baking
can indeed be a rewarding journey, especially when I realise I can create delicious treats with just
a few basic ingredients like flour, eggs, and flavourings. My enthusiasm and enjoyment in baking
cookies have inspired me to explore more in the kitchen, which is fantastic! I will keep
experimenting and honing my baking skills—it's a wonderful way to express creativity and share
tasty treats with others.
VIGUILLA, ALYANNA - To be honest I had a lot of fun doing this recipe. Although we made a
lot of mistakes and we failed a couple of times it never changed the fact that we baked a cookie
that satisfied us after. We discover how crucial it is to precisely follow recipe directions and to
prepare ingredients ahead of time. To make the ideal cookies, practice measuring ingredients
precisely. Using measuring cups and spoons is also essential.
9
BANANA CREAM PIE (Jan. 12, 2024)
Banana cream pie is a delectable dessert that boasts a

creamy, luscious filling nestled in a flaky pie crust.
Unlike traditional baked pies, this version requires no
baking, making it a convenient and quick treat to whip
up. The velvety smooth filling is made with ripe
bananas, rich vanilla pudding or custard, and whipped
cream, creating a decadent yet refreshing flavor profile.
Topped with slices of fresh bananas and a dollop of
whipped cream, each bite offers a delightful balance of
sweetness and creaminess, making it a beloved favorite
for any occasion.
10
DE VERA, ALYSSA MHER - Encountering such difficulties when making a pie teaches us how
to be able to learn on how resolve the problem. Trusting yourself and the process within making
a good pie crust can deliver a good outcome. With different variations of pie you got to learn the
difference and difficulties of making it, but then looking at it you also realize that you'd be able to
learn new kind of pastries to add on your set baking knowledge.
NABLO, FRANCISCA - The second one is easy to do and we only had a small budget for it. We
managed to make it shorter in time since we did not bake our pie. What I learned here in making
pie is that you can do 2 choices: bake or no bake. And since we didn't bake it, we needed to put
it in the fridge to cool down and not collapse once divided. Then we even had a hard time slicing
it since it was sticking to the knife, but we managed to solve that because my group members
and I worked together. I also learned, of course, how to make a pie, knead the dough and make
its filling, and you have to be patient when making a pie because there are many processes
involved.
PONSICA, KYLA - It was a pleasure to make the banana cream pie. I discovered the joy of
working with ripe bananas and making a creamy custard filling, and I learned how to make a pie
crust from scratch. The pie's layers of sliced bananas and golden crust turned out to be amazing.
A light and fluffy finish was achieved by topping it with whipped cream. I learned the craft of pie-
making from this recipe, as well as the value of patience in the cooling and setting process.
SALAZAR, DANIELA - Mastering the basics of pie crust making is essential. Begin by
understanding the role of ingredients in creating a tender and flaky crust. Practice techniques
such as cutting cold fat into the flour mixture and adding just enough water to bring the dough
together without overworking it and learn how to roll out the dough evenly and transfer it to the
pie pan without tearing.
SANTOS, SIMOUN - I had another learning experience while making pie! Even with a small
budget and limited time, Me and my group managed to create something delicious. Learning
about the option of baking or no-baking pies is useful, and it's interesting to hear that I opted for
the no-bake method. Cooling the pie in the fridge is essential to prevent it from collapsing, and
overcoming challenges like slicing the pie shows great teamwork and problem-solving skills.
Kneading the dough and preparing the filling are key aspects of pie-making, and our observation
about patience being important is spot-on—baking can indeed involve many processes that
require patience and attention to detail. To my group mates; keep up the good work and continue
enjoying our baking adventures!
VIGUILLA, ALYANNA - Our first step is to look up various pie varieties and their recipes. We
examine different kinds of crust. We discover the significance of maintaining a proper filling-to-
crust ratio and the ways in which various ingredients can alter the taste and consistency of the
pie. Since it was each of our first pies, we weren't prepared for the outcome of the pie we made.
We simply adhere to the online recipe. But for us it was the perfect pie we will ever have.
11
CHOCOLATE BABKA (Jan. 26, 2024)
Chocolate Babka is a delectable bread and pastry

that originated in Eastern Europe. It is made with a
rich and buttery dough that is swirled with layers of
luscious chocolate filling. The bread is typically
braided or twisted, giving it a beautiful and intricate
appearance. The combination of the soft and fluffy
dough with the sweet and indulgent chocolate filling
creates a heavenly treat that is perfect for any time of
the day. Whether enjoyed as a breakfast pastry,
dessert, or snack, Chocolate Babka is sure to satisfy
your cravings for something sweet and comforting.
12
DE VERA, ALYSSA MHER - Geting learn how to knead a dough which is important on doing
yeast breads aside from the importance of its ingredients and measurements, leads to being
careful but having a confidence on what you're doing. Kneading is one of the aspects that gives
a Chocolate Babka a soft and flavor texture abd taste that you would look for for a dessert breads.
With that having the right ingredients is must for you to be able to gain a certain texture that you
are needing for executing a best Chocolate Babka.
NABLO, FRANCISCA - This third one has a lot of process since we need to knead the dough. I
even remembered that we had a short problem in making the dough since the ingredients we had
was not flour for making a dough, but of course we managed to solve it. I have experienced
kneading the dough for a long time and then it even sticks to my hands and then it has to be
kneaded again and again. Then of course it takes time to knead the dough and then you need to
be patient waiting for the dough to rise since it has a resting time. And then the most important
part is we really need to follow the method and timing to make it perfect and thankfully we got the
perfect taste and texture.
PONSICA, KYLA - I gained experience with rich dough and complex braiding techniques through
the Chocolate Babka recipe. It was enjoyable to knead the dough and see it rise to perfection. It
was difficult but satisfying to spread the chocolate filling and twist it into a lovely braid. A delicious
loaf with a deep chocolate swirl was the end product. I learned the value of accuracy and attention
to detail in baking from this recipe.
SALAZAR, DANIELA - I learned the role of yeast in bread baking and how it interacts with other
ingredients to create a light and airy texture. To know such as proofing yeast and kneading dough
to develop gluten and achieve the desired elasticity. We also experiment with shaping and filling
the dough to create the distinctive swirls of chocolate babka. Throughout the process, we observe
how the dough rises and transforms during baking.
SANTOS, SIMOUN - To be honest I had an enriching experience exploring the intricacies of

bread baking, especially in understanding the role of yeast and gluten development. Learning
about proofing yeast and kneading dough to achieve the desired texture and elasticity is crucial
in bread making. Experimenting with different shaping and filling techniques, such as creating the
distinctive swirls of chocolate babka, adds creativity to the process and results in unique and
delicious bread varieties. Observing how the dough rises and transforms during baking is a
fascinating aspect of bread making, as it highlights the chemical and physical changes that occur
during the baking process.
VIGUILLA, ALYANNA - We discovered how important it is to measure ingredients precisely,

particularly flour, as this has a big influence on the bread's consistency and texture. The part
where we get to knead dough is my favorite. For me, it's therapeutic. We must accurately follow
each step because otherwise, things could go wrong. Finally, we baked a rich, decadent
chocolate babka with a glossy top and a buttery chocolate filling.
13
ROZI CHOCOLAT CAKE (Feb. 6, 2024)
Cake decoration is about making cakes look nice by

adding edible stuff like icing, fondant, and toppings.
People use different techniques like piping (squeezing
out icing in patterns), molding fondant into shapes, or
putting on things like flowers or candies. We can
make decorations simple for everyday cakes or fancy
for big events like weddings or birthdays. The main
idea is to make the cake look really good and taste
yummy.
14
DE VERA, ALYSSA MHER - A Rozi Chocolat Cake gives you a simple yet a precise taste you've
been looking for, for a chocolate cake. Doing cakes makes you feel overwhelmed most especially
when you're doing it the first time. Getting the right tips that you need to use for your selected
designs, making an icing that doesn't need to be so sweet for you to enjoy eating a cake without
worrying about the sweetness of the icing, and most especially learning to execute and create
your desired design which is related to an event or any occasion you're referring to is a quiet
challenging.
NABLO, FRANCISCA - For this final, I experienced making a design for a cake and I am super
happy that I experienced that. What I learned is that you need to be careful when mixing the
ingredients, you need exact measurement to get the right taste. But what I learned is that you
should check if the ingredients are correct so that you don't overdo it and nothing goes to waste.
And lastly it seems so easy to design a cake but it's not that difficult to get the design you want
and to maintain every size of icing.
PONSICA, KYLA - As a beginner, I discovered that cake decorating involves persistence and
close attention to detail. It made me realize how important it is to handle delicate decorations
carefully and slowly. I also discovered that understated designs can be just as beautiful as
elaborate ones. Sometimes a cake can really shine with a few strategically placed decorations.
Seeing the finished product was satisfying, and I felt proud to have presented a cake with such
lovely decoration. I can't wait to broaden my baking skills and explore more decorating methods
in the future.
SALAZAR, DANIELA - The focus is on developing cake decorating skills rather than baking. I
learn different cake decorating techniques, such as piping, frosting, and garnishing, and how they
can elevate the visual appeal of a cake. Experiment with different types of icing and piping tips to
achieve desired textures and patterns. Finally, adorn the cake with decorative elements like candy
heart shapes to add a personalized touch.
VIGUILLA, ALYANNA - It's thrilling to make cake frosting and icing for the first time. We were
given the opportunity to incorporate our creativity into our design. It's challenging yet enjoyable
all at once. We must exercise extreme caution because any error will require us to start over
from scratch and remove all of the frosting or icing from the cake. In general, my personal
experience was excellent.
15
RECIPE COSTING
PEANUT BUTTER COOKIES
Yield: 24
Food Cost per Piece: ₱11.11
Selling Price per Cookies: ₱18.52 / ₱19.00
QUANTITY INGREDIENTS SPECIFICATION UNIT COST TOTAL COST
500g All Purpose Magnolia, All ₱55 / 1kg ₱27.5
Flour Purpose Flour
250g White Sugar Refined, white ₱40 / 500g ₱20
sugar
250g Brown Sugar Refined, brown ₱36 / 500g ₱18
sugar
2.5g Iodized Salt Iodized ₱10 / 50g ₱0.5
5g Baking Powder Calumet, baking ₱20 / 50g ₱2
powder
1pc Egg Fresh, large ₱9 / 1pc ₱9
250g Peanut Butter JoF creamy ₱150 / 510g ₱73.52
home-made
peanut butter
5g Vanilla Extract McCormic, ₱50 / 20ml ₱12.5
vanilla flavor
125g Unsalted Butter Mavenbutter, ₱143 / 225g ₱79.44
pure butter,
unsalted
TOTAL RAW FOOD COST: ₱242.46

+10% BM: ₱1.01
Adjusted TFC: ₱11.11
SP @ 60% FC:
Cost % Method:
₱11.11/.6 (60%) = ₱18.52 / ₱19.00
Markup Method:
100/60 = 1.66666666667
11.11 × 1.666666667 = ₱18.52 / ₱19.00
16
BANANA CREAM PIE

Yield: 16
Food Cost per Piece: ₱35.11
Selling Price per Slice: ₱58.52 / ₱59
300ml Condensed milk Jersey ₱42 / 390g ₱32.30
condensed
creamer
3pcs Eggs Fresh eggs, large ₱12 / 1pc ₱36
Flour Purpose Flour
480ml Fresh mlik Selecta, Fortified ₱108.25 / 1L ₱108.25
Milk
vanilla flavor
2.5g Salt Iodized ₱10 / 50g ₱0.5
3pcs Bananas Banana Señorita ₱17.50 / 1pc ₱52.5
5g Butter Magnolia Butter- ₱98.75 / 200g ₱2.46
licious, Unsalted
120g Melted Butter Magnolia Butter- ₱98.75 / 200g ₱59.25
licious, Unsalted
240g Crushed M.Y. San, ₱47.51 / 200g ₱57.01
Grahams Crushed
Grahams
120g Sugar Refined, White ₱25 / 120g ₱25
sugar
240g Heavy Cream Nestle Cream ₱68.70 / 250 ml ₱65.95
5g Cream of Tartar McCormic, ₱63.40 / 50g ₱6.34
cream of tartar
SP @ 60% FC: TOTAL RAW FOOD COST:

Cost % Method: ₱510.72
₱35.11/.6 (60%) = ₱58.52 / ₱59.00 +10% BM: ₱3.19
Markup Method: Adjusted TFC: ₱35.11
100/60 = 1.66666666667
₱35.11 × 1.666666667 = ₱58.52 / ₱59.00
17
CHOCOLATE BABKA
Yield: 2
Food Cost per Loaf: ₱54.32
Selling Price per Loaf: ₱90.53 / ₱91.00
20g Cocoa Powder Dutche, cocoa ₱69 / 100g ₱13.8
powder
Flour Purpose Flour
50g Caster Sugar Puregold equal ₱20.45 / 250g ₱4.09
150g Milk Selecta, Fortified ₱108.25 / 1L ₱16.23
Milk
37g Butter Magnolia Butter- ₱98.75 / 200g ₱18.26
licious, Unsalted
110g Bread Flour Emperor, hard ₱69.75 / 1kg ₱7.67
wheat flour
15g Milk Powder Birch Tree ₱15 / 33g ₱6.81
2.5g Salt Iodized ₱10 / 50g ₱0.5
30g Ice Water Cold water ₱0 ₱0
2pcs Eggs Fresh eggs, large ₱12 ₱24

+10% BM: ₱4.93
SP @ 60% FC:
Cost % Method:
₱54.32/.6 (60%) = ₱90.53 / ₱91.00
Markup Method:
100/60 = 1.66666666667
₱ × 1.666666667 = ₱90.53 / ₱91.00
18
ROZI CHOCOLAT
Yield: 1
Food Cost per Whole: ₱558.95
Selling Price: ₱931.58 / ₱932.00
1pc Cake Round Cake, Big ₱ 250 / pc ₱250
480g Heavy Whipped EverWhip ₱440 / 1,030g ₱205.04
Cream
240g Powdered Sugar Peotraco ₱142.75 / 1kg ₱34.26
confectioners
sugar
vanilla flavor
5g Cream of Tartar McCormic, ₱63.40 / 50g ₱6.34
cream of tartar

+10% BM: ₱50.81
SP @ 60% FC:
Cost % Method:
₱558.95/.6 (60%) = ₱931.58 / ₱932.00
Markup Method:
100/60 = 1.66666666667
₱558.95 × 1.666666667 = ₱931.58 / ₱932
19
TESDA
DE VERA, ALYSSA MHER NABLO, FRANCISCA
PONSICA, KYLA SALAZAR, DANIELA
SANTOS, SIMOUN VIGUILLA, ALYANNA
20

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Republic of the Philippines

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

In Partial Fulfillment of the Course Requirement in Bread and

Bachelor of Science in Hospitality Management

Peanut Butter Cookies………………………………………………....…........8

Banana Cream Pie………………………………………………………………10

Rozi Chocolat Cake……………………………………………………………..14

Peanut Butter Cookies……………………...……………………….………...9

Banana Cream Pie………………………………………….……………….....11

Rozi Chocolat Cake…………………………………………………………….15

Item: Peanut Butter Cookies Item: Banana Cream Pie

All purpose flour: 2cups - 3 eggs

Egg: 1 egg - 300 ml condensed milk

Vanilla Extract: 1 teaspoon - 1/2 cup all-purpose flour

Peanut butter: 1 cup - 2 cups fresh milk

Butter: 1/2 Cup - 1 teaspoon vanilla extract

White Sugar: 1 cup - 1/2 teaspoon salt

Brown sugar: 1 cup - 2-3 bananas, sliced

Salt: 1/2 teaspoon - 1 teaspoon butter

Baking powder: 1 teaspoon - 1/2 cup melted butter

- 2 cups crushed graham crackers

- 1/2 cup sugar

- 1 cup heavy cream

- 1 teaspoon cream of tartar

Item: Chocolate Babka Item: Rozi Chocolat Cake

Chocolate Filling Chocolate Cake

20 g Dutch Cocoa Powder Whipped Cream Frosting

25 g All Purpose Flour 2 cups Heavy Whipped Cream

50 g Caster Sugar 1 Cup Powdered Sugar

90 g Milk 1 teaspoon Vanilla Extract

12 g Unsalted Butter 1 teaspoon of Cream Tartar

110 g Bread Flour

110 g All Purpose Flour

1 tsp Instant Yeast

1/2 tsp Salt

Item: Peanut Butter Cookies

1. Make the cookie dough:

2. Chill the dough:

3. Preheat the oven to 375°F (190°C).

Item: Banana Cream Pie

1. Take the prepared graham cracker crust from the refrigerator.

2. Arrange the sliced bananas over the crust.

Whipped Cream Topping:

Item: Chocolate Babka

Making Chocolate Filling

In a medium non-stick pan, sift in the cocoa and flour

Then pour in the sugar and milk

Whisk all together until they become really smooth

After that, let it cool completely

Making the Bread Dough

Then pour water along with milk and eggs

Give a quick mix to make sure everything is well incorporated

Cover and let it rest

After 15 minutes, it’s time to knead the dough

To make sure the dough is ready, do the windowpane test

After resting it, it’s time to shape the babka

Gently transfer the babka into prepared pans

Cover it with plastic wrap

Making the Sugar Glaze

In a small pan, combine the sugar and water

After baking, put the sugar glaze on it immediately

PEANUT BUTTER COOKIE (Nov. 28, 2023)

Peanut butter cookies are a classic American treat