STEP -TESDA PROGRAM

BREAD AND PASTRY PRODUCTION NCII

ACTIVITY MATRIX

CREAM PUFF/ÉCLAIR 1 tsp vanilla

(Pastry Making) 1 tbsp softened butter

FOR CHOUX PASTE Procedure:

½C Water/milk 1. In a small pan, combined 1 c evaporated
¼c Bar Unsalted butter milk, 2 egg yolks, ¼ c granulated sugar, 2 tbsp
¼ tsp Iodized salt cornstarch, and 1 tsp vanilla mixed it well then
½ C All-purpose flour bring to a medium heat till until smooth then
2 pcs small size beaten egg (or ½ C beaten add 1 tbsp butter. Transfer to a piping bag fitted
egg) with a large open star.

Procedure:
1. Preheat oven at 400°F to 425°F. Lightly grease
cookie sheet (or you can use your 7x11x1 roll BOAT TART
pan for convenience in baking). Set aside. CRUST:
2. In a medium saucepan, combine water/milk , Ingredients:
butter, and iodized salt. Place over medium heat 1C All-purpose flour
and cook until it boils. Lower the flame and add 1/8 C granulated sugar
the flour all at one. Stir vigorously until the 1⁄4 tsp Salt
mixture leaves the sides of the pan. Remove 3 tbsp margarine (chilled and slice)
from heat. Allow to cool for about 5 to 8 3 tbsp lard
minutes. Gradually add the beaten egg, beat 1⁄4 C Ice water
well after addition (at about 10- 15 minutes
beating time). Fillings:
3. Using a pastry bag, fitted with large tip, drop ¼c condensed milk
the mixture onto prepared cookie sheet (or 1 pc egg
roll pan) leaving at least 2 inches space between 1/8C chopped nuts Procedure:
dough. Bake at 425°F for about 10 minutes 1. In a bowl combine flour, sugar and salt . Mix
in the center of the oven . Without opening the very well.
oven, reduce the temp to 325°F and bake 20 – 2. Add margarine and lard . Cut in flour or mix
22 minutes longer or until golden brown on top. ingredient with your hands. Rubbing with your
Transfer the baked puff to a wire rack to cool palm so to distribute lard and margarine very
completely. well.
Prepare the custard filling. 3. Pour water gradually. DO NOT KNEAD. Mix
the ingredients only with your fingers.
FOR PASTRY CREAM 4. When mixture already binds. Form a small
2 egg yolk ball and flat with the use of rolling pin.
1 c evaporated milk 5. Use the boat molder. Fill with the mixed filling
¼ c granulaed sugar ¼ full.
2 tbsp corntarch 6. Bake for 250 degrees F for 20- 25 minutes.
BUKO PIE EGG PIE
(Double Crust Recipe) (Single crust pie)
CRUST:
CRUST: 205g All-purpose Flour
Ingredients: 58g Butter
230g All-purpose flour 50g White sugar
50g White sugar 2g Salt
50g Margarine 65g Cold water
50g Lard FILLING:
50g Water 105g Milk powder
150g Water
FILLING: 150g Evaporated Milk/Fresh milk
1C Buko (separate juice and meat) cut 120g White sugar
meat into rectangle or square sizes. 4 pcs Eggs
350g Buko juice 1 pc Egg yolk
50g Evaporated milk 1pc Egg white
50g Condensed Milk 5g Vanilla
50g All-purpose cream
100g Sugar Procedure:
100g Cornstarch, dissolve in 50g water CRUST:
1.Cut in fat and flour using pastry blender until
ingredients resemble coarse meal.
2.Gradually add cold water. Start forming the
Procedure: dough into balls. A few drops of water may be
1. Blend ingredients for filling. added if dough will not hold together. Do not
2. Cook over slow fire stirring continuously until knead.
thick. 3.Sprinkle flour lightly on board and rolling pin.
3. Pour into prepared pie shell. Place the dough on the board and shape into
4. Top with another half of the pie dough. ball with your hands.
5. Bake as directed for double crust pies. 4. Roll the dough form the center to edges,
releasing pressure near the edge to keep
thickness
of the dough even. Roll in all directions to
maintain a perfect circle. The dough should be
an inch.
layer than the pie plate.
5.Roll dough over the rolling pin then unroll
over the pie plate. This will prevent the dough
from
breaking when transferring from the board to
the pie plate. Fit snugly on the pan. Prick
liberally with tines of fork. Set aside.
6.Prepare filling:
Mix all ingredients. Pour in the prepared pie-
pan. Bake at 350 °F for 30-45 minutes.