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TVL-H.E.-Bread and Pastry

Production
Quarter 1 – Module 4:
Prepare and Produce Bakery Products
Baking Techniques
TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 4:
Baking Techniques
First Edition, 2020

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Published by the Department of

Education Secretary: Leonor Magtolis
Briones Undersecretary: Diosdado M. San
Antonio
Development Team of the Module
Writer: Janet C. Magahin
Editors: Jonathan L. Bayaton, Jesusa D. Paladar and Leila G. de Guzman
Reviewer: Rhea Q. Diaz
Typesetters: Maria Farina G. Calumba and Leila G. de Guzman
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera Fay C.
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Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.
Printed in the Philippines by

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail negros.oriental@deped.gov.ph
Address:
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TVL
Quarter 1 – Module 4:
Prepare and Produce Bakery Products
Baking Techniques
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Baking Techniques. The scope of this module permits it
to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module will tackle the lesson:

Baking Techniques

After going through this module, you are expected to:

1. explain the importance of baking techniques in preparing and

producing bakery products;
2. illustrate the steps/procedures in applying baking techniques;
and
3. display reliability by following the proper baking techniques as
directed.

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 What I Know

Direction: Identify the different baking techniques in preparing and producing

bakery products. Write your answer in your activity notebook.

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 Lesson
Baking Techniques
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You’ve probably aced the previous lessons from Baking Ingredients to Baking
Tools and Equipment. It’s time to master the Baking Techniques. Let’s begin!

What’s In

We’ve tackled on the previous module the different Baking Tools and
Equipment and we’ve learned about the different classifications of these tools. It’s
now time to proceed to the next lesson which is about the Baking Techniques .

Notes to the Teacher

The following are information that would lead to the
activities and assessment. Some activities may need
your own discretion upon checking or you may use a rubric if
provided. Please review the activities and answer keys and
amend if necessary.

What’s New

Direction: Read the following poem and try to understand what the author is trying
to convey. How important is following technique in baking?

I TRIED BAKING
(MARIA FARINA G. CALUMBA)

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 Once I craved a piece of Pie or Cake
So I decided to bake;
Ingredients I took, followed the
recipe
on the Internet I’ve looked.
I even made sure to check it on the book. And
There I go, set the oven up high, But to
my disappointment, I sigh!
My piece of sweet is not so fine.
My, Oh why!? What Happened to my
baking?
Was it my flour sifting?
Or I made a mistake on my beating?
It’s probably the way I did my mixing. Well
Oh Well, you all know I tried.
But there are just baking techniques, I must abide. Well,
at least I’ve tried.

What is It

A combination of science and art. Mixing, cutting, weighing, molding, and baking
ingredients must be systematic, accurate, consistent, and carefully patterned to
recipes.
When a customer purchases a product from a bakery it is based on two
reasons:
• They like the look of the product; visual stimulation
• They purchased before and wants the same thing again.

Basic Principles in Baking

1. Observe accurate measurement
2. Use the exact ingredients
3. Follow correct mixing methods and baking procedures

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 BASIC TECHNIQUES
Adding Eggs
Eggs must be evenly mixed with other ingredients. The following are some tips to
consider:
1. When all of the baking ingredients are mixed, the next ingredient to be placed
is egg.
2. Add eggs one at a time.
3. Beat each egg thoroughly before adding the next one.
4. Scrape the sides of the bowl to ensure that the other ingredients are
adequately added.

Beating Egg Whites

1. Make sure that the bowl and beaters are clean and grease-free.
2. Do not use plastic bowls. Use bowls made of stainless steel, ceramic, or glass.
3. Set room temperature before beating to make egg whites fluffier.

Sifting Dry Ingredients

Sifting is the process of separating and ventilating food items in baking to

ensure adequacy in measurement when weighing the items. The following are some
tips to consider to sift dry ingredients (Sokol, 2006)
4. Push dry ingredients to a sifter to remove any lumps that may have formed
during storage.
5. If ingredients are to be weighed, sifting should be done after the weighing of
the ingredients.
6. Certain ingredients should be sifted more than others because they seem to
get lumpy when packed in bags or bins during storage. These are flour, cocoa
powder and confectioner’s sugar.
7. When measuring by volume, it is necessary to sift dry ingredients first, as
lumps may lead to inaccurate in measurements.

DETERMINING BOWL CAPACITY

In preparing ingredients for baking, it is important to determine the actual

capacity of your mixing bowl. To do this is to know first the best bowl attachment to
use and the mixing method to be applied. There must be a room for agitation and
volume increase.

Creaming

Refers to the process of blending several ingredients, fat, and sugar, for
instance, until it is smooth, lighter, and fluffier. These steps must be follow:
1. Ensure that the fat softened to room temperature before starting.

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 2. Beat the fat with the sugar until it becomes light and fluffy texture.
3. Start mixing gradually. Once mixture becomes softer and well combined, mix
them faster.

Making Dough
4. Mix yeast with flour.
5. Add liquid to the powder mixture.
6. Beat the mixture with mixture.
7. Mix in the remaining flour.
8. Knead the dough.
9. Form dough into a ball.
10. Cover dough and let it rise.
11. Deflate the dough.
12. Shape the dough and let it rise again.

Fermenting Dough
The process of fermentation begins after mixing the dough. It occurs when the
yeasts converts the sugar in the flour into gas and alcohol. Bread that has been
fermented for a period of time will result to a loaf with greater aroma. Step-by-step
procedure:
1. Scatter yeast in the water. Vigorously mix to avoid lumps. Sugar may also be
added to stimulate the yeast.
2. Add the flour in the mixture while constantly mixing to produce a smooth
batter. Whip to allow aeration and stimulate the action of the yeast.
3. After mixing the flour, cover and rest it in a warm environment with 32°C for
at least 25 t0 35 minutes.
4. Let the ferment stand until it begins to fall away.

Take note of the following:

 If doughs are produced using a high-level sugar, additional yeast m ust be
added.
 Remember the yeast is a living organism. Its function may not always be the
same.
 Ferment methods is better for flavor development especially for a large amount
of ingredients.

Mixing the Dough

 For pies and pastries, the dough to be used must be well-developed before
adding nuts, fruits, or other flavorings.
 Avoid excessive mixing after adding the fruits for it can make the fruit broken
especially when it has washed.

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Resting Period of Dough
Allow dough to rest at least 10 minutes following mixing to ensure that the dough
is suitable for processing.

Molding the Dough

Dough for bread should be molded, rolled, or shaped in an adequate manner.
Avoid excessive handling of dough. This will have a rough finished product that can
affect to the commercial appearance of the baked bread and pastries.

Adding Gluten
Adding of fruits and nuts to dough can cause a detrimental effect on the shape of
the baked products. To strengthen the dough structure, gluten can be added. In case
of added excess sugar, it can be controlled by gluten as well.

MIXING M ET HO D S FO R PREPARING CRUST

A. Pastry Method (Crust using solid fat).
1. Measure all the ingredients accurately. Combine all the dry ingredients
together preferably in a cold mixing bowl.

https://tinyurl.com/ya64pyzw

2. C u t in the shortening into the mixture of flour and salt using two knives
or pastry blender until small lumps the size of peas or cornmeal are
formed.

https://tinyurl.com/yaeqmhqd

3. Measure and sprinkle ice cold water gradually over the mixture of flour
and shortening. Shape your pastry dough into balls using your hand but
avoid over handling the dough that may cause tough dough.

https://tinyurl.com/ya2spltd

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4. Set the dough aside for 30 minutes to one hour preferably in the
refrigerator. This step is called resting the dough. This lets the flour
become hydrated by giving the flour time to absorb the liquid. If the dough
is too cold and firm to be rolled after resting in the refrigerator, allow it to
come up to room temperature before rolling.

https://tinyurl.com/y7w73ncc

5. Sprinkle flour on your working board and roll the pastry dough using your
rolling pin starting from the center forming a round shape one inch larger
from the size of your pie pan.

https://tinyurl.com/yc64n8ud

6. Unfold the pastry dough gently over the rolling pin and unroll over the cold
pie plate. To avoid soggy bottom crust, you can apply or brush an egg wash
over the crust.

https://tinyurl.com/yaz5gros

7. To avoid shrinkage, fill up the crust with enough filling up to the sides of
the crust. Avoid stretching your dough. This might tear your bottom crust
and may cause the filling to spill out of the crust and stick to the pie pan.

8. For a double crust pie, multiply the measurements of the ingredients into
2 and follow the steps from 1-4.

9. Divide the dough into 2 and roll the second part over the bottom crust with
fillings and cut it half inch bigger than the pie plate.

10. Fold and seal the edges using your finger or your fork to create attractive
edge.

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 https://tinyurl.com/ybt383cu

What’s More

True or False. Write true if the statement is correct and false if not. Do this in
your activity notebook.
1. Bowls and beaters are clean and grease-free during beating of eggs.
2. Observe accurate measurement
3. Use plastic bowls when beating eggs.
4. Ensure that the fat softened to room temperature before starting.
5. Excessive mixing should be done after adding fruits.

What I Have Learned

Make a pledge by completing the statement below. Write this activity on your
notebook.

In the past I have been

Now that I have learned the different baking techniques, I will

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 What I Ca n Do

Activity: Beating the Eggs

Reminder: In doing the tasks, make sure your parent or adult is
around before you start to perform. Review the Occupational Health Safety.
Instruction: Apply the learned techniques in beating eggs.
Let any member of the family check your performance. Or you may take video if
gadget is available. The said family member must check/monitor your performance
and accomplish the Scoring Rubrics/Checklist provided below after the activity.
Copy the following rubrics in your notebook.

CRITERIA Score Actual Rating

Used appropriate tools (mixing 10
bowl should be stainless or ceramic)

Used grease-free mixing bowls and 5

whisk/beater
Eggs is fluffier after beating 15
TOTAL 30 POINTS

Answer in your notebook the following question:

1. Why is it important that we follow the proper baking techniques in baking?
2. What will happen if we are not able to adhere to the instructions in baking
technique?

You are scored using the following criteria:

CRITERIA POINTS SCORE
Ideas - the answer is clear
and focused. It holds the
reader's attention 40
Organization - enhances and
showcases the central idea or
theme. 40
Presentation - the text
enhances the ability for the
reader to understand and
connect with the message. It is
pleasing to the eye and
observes proper grammar and
spelling.

20

TOTAL 100

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 Assessment

Direction: List down the steps on how to perform the following techniques. Write
your answer in your activity notebook.
1. Adding Eggs
2. Beating Egg whites
3. Creaming

Additional Activities

Activity 1
Direction: Arrange the steps in Preparing Crust (1 – 10). Copy and answer in your
notebook.

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 Answer Key

References
Content

Nieves, Grace R . TLE-TVL Series Bread and Pastry Production. The Phoenix
Publishing House Inc. 2016
Gisslen, 2001. Professional Baking. NY: J o h n Wiley & Sons.
K12 Learning Modules in Bread and Pastry Production.

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Websites

https://www.google.com/imgres?imgurl
https://www.youtube.com/results?search_query=proper+measuring+of+ingredien
ts
https://www.youtube.com/watch?v=qzr82EuiJu0 http://panlasangpinoy.com
https://www.youtube.com/watch?v=sx0O7x-t0p0
https://www.google.com/search?q=pandesal&tbm
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=CX4X8B8&
https://tinyurl.com/ybp98aej https://tinyurl.com/yaprnrrl https://www.
canva.com/folder/likes

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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