HOW TO MAKE PIZZA

INGREDIENTS:

¾ cups warm water

1 teaspoon sugar

½ tablespoon yeast

1 ¾ cups sifted bread flour

½ teaspoon oil

PROCEDURE:

1. Mis en place. Prepare tools to be used on your working table.

2. Measure the ingredients accurately and place it on top of your working table.
3. In a bowl with warm water add and dissolve sugar.
4. Sprinkle yeast in the bowl with dissolve sugar. Set aside until the yeast starts forming
bubbles in about 5 minutes to 10 minutes.
5. In a large bowl, mold the flour in a mound shape with a hole in the center.
6. Pour the yeast mixture in the center then oil and salt.
7. Using spatula, draw the ingredients together then mix with your hands to form a dough.
8. Sprinkle some flour on the work surface then knead the pizza for 10 - 12 minutes or until
it is well kneaded.
9. Transfer dough into a greased bowl. Cover with cling wrap or kitchen cloth and set aside
for 45 minutes to 1 hour until the dough doubles in volume.
10. When the dough doubles their original sizes punch it down to eliminate the air bubbles.
11. On a lighty floured work surface, shape the dough using rolling and transfer it to the pan.
12. Poke the shaped dough with fork. Then bake for 2 - 5 minutes.
13. Pour 3 tablespoon pizza sauce on the bake dough and spread it. Add toppings then
bake it again for 15 - 20 minutes.
 YUMMY SOFT ROLL

INGREDIENTS:

1 ½ Cup milk

½ Tablespoon yeast

½ cup shortening

1 egg (room temp.)

¾ cup sugar

2 cups * 3/8 cups bread flour

PROCEDURE:

Mis En Place prepare all the ingredients and tools to be used.

1. In a bowl with milk and dissolve sugar then sprinkle yeast. Let it stand for 5 to 10
minutes or until foamy.
2. While waiting for the yeast to become foamy, combine and sift salt and flour.
3. Mold flour in a mound shape with a hole in the center then pour yeast mixture half of
shortening.
4. Add egg
5. Using wooden spoon draw the ingredients together, then mix with your hands to
form dough.
6. On your work surface knead the dough and gradually add the remaining butter until
smooth and elastic.
7. Place in a greased bowl. Let it stand in warm place to rise, covered for 45 minutes to 1
hour oruntil doubled.
8. Punch down the dough and turn out on a board.
9. Divide dough into 2 equal parts or 50grams each.
10. Shape into rounds.
11. Place on greased cookie sheet.
12. Let rise in warm place/proofer, free from draft until light and double about 1 – 2 hrs. to
achieve light and fluffy bread.
13. Glaze with milk or egg wash.
14. Bake for 5 – 20 minutes or until golden brown.

Preheat the oven 150 C for 10 minutes

 TASTY CHOCOLATE CUPCAKES

Makes 12 cupcakes

Refined sugar 150 gms.

Vanilla 2 tsp.
Butter ½ cup
Cocoa powder 2 tbsp.
Egg 1
Flour 190 gms.
Milk 60 ml.
Baking soda 1 tsp.
Baking powder 1 ½ tsp.

Fondant Icing

10 large marshmallows
2 tbsp. water
200g sugar icing

PROCEDURE:

1. Mis en place.
2. Preheat the oven to 150 degrees.
3. Cream together the butter and sugar until light and fluppy. Add in the egg, salt,
vanilla, baking soda mixing thoroughly. Add the flour.
4. When that is done, fold in the chocolate chips by hand.
5. Drop by rounded tablespoonful onto the flat baking sheet lined with wax paper.
6. Bake at 150 degrees for 15 – 20 minutes or until golden brown.
7. Cool on the sheets completely
 VANILA SWISS ROLL CAKE

INGREDIENTS:

For Butter
3 pcs egg yolk
70g water
5g vanilla
25g oil
85g sifted cake flour
3.5g baking powder
50g granulated sugar

For Meringue
3pcs egg whites
1/8 tsp cream of tartar
35g granulated sugar

For Swiss butter cream

2pcs eggwhites
50g confectioner sugar
112.5g butter
2.5g vanilla

PROCEDURE:

1. In a bowl, combine egg yolks, water, vanilla and oil.

2. Gradually add in dry ingredients (flour, baking powder, sugar). Whip until the butter is
very smooth and scrape side down of the bowl. Set aside.
3. In another bowl, whip the egg whites and cream of tartar to snow peak and gradually
add the sugar. Whisk to stiff peak.
4. Gently fold the meringue into the reserved butter until well incorporate.
5. Pour batter into prepared rectangular pan.
6. Bake for approximately 25 to 40 minutes or until no stick on the inserted toothpick.
Remove from oven.
7. Allow the cake to cool down before unmolding.
8. Remove from pan. Turn onto baking paper with icing sugar. Spread with butter
cream icing sugar. Starting with the short edge and using the baking paper as
aguide, firmly roll up sponge. Wrap in baking paper and place seam side down on a
baking tray. Set aside for 30 minutes to set
 SWISS BUTTER CREAM

PROCEDURE:

1. Combine sugar and egg whites in a bowl stirring until the sugar dissolve.
2. Place ona barely simmering hot water bath, whipping constantly until the temperature
reaches 70°C
3. Transfer onto a mixing bowl, whip until stiff peak, beat until cold, gradually add butter
and beat until smooth and creamy.
2. Whole grain flours are milled from the entire wheat kernel, which includes the bran and
germ.
 Yeast breads bake with the whole grain flours (like whole wheat) are more compact and
lower in volume than those made from white flour.
 The whole grain wheat flours form less gluten and are usually combined with bread flour
to insure good volume and appearance in breads. You can substitute up to 50% of bread
flour with the whole grain flour. Start substituting in whole grain flours with a lower
percentage, working your way up as you make more breads. You will need to adjust
your recipe, so take notes along the way.
 Whole grain wheat flours can be used alone, however, the loaves are heavier and
denser but have an excellent flavor.
 To compensate for the low bread volumes, other ingredients like eggs and cottage
cheese can be added to help make the dough lighter, rise higher and have a better
texture and taste.

Other flours used in bread making

3. Rye flours are also used frequently in breads. Rye flours form less gluten than wheat flours,
and are usually combined with a substantially larger amount of bread flour on order for the
bread to rise . Rye flours are natural flours with no additives.

4. Self- rising flour is an All purpose flour that has baking soda and salt added. It is used for
dumplings, biscuits and pancakes. Self-rising flour is never used in yeast breads.

5. Nonwheat flour also known as composite flours, are made from grains, beans or seeds,
corn, soybeans, rice, oats, buckwheat, potatoes and other items. These composite flours are
ideal for those with a sensitivity to gluten or celiacs who are unable to eat flour.

 These flours add unique flavor, color and texture to breads generally associated with old
fashioned baking.
Flour consist of the following elements on average:
 Starch 64 – 71%
 Protein 9 – 14%
 Sugar 2 – 4 %
 Moisture 11 – 15%
 Fat 1 – 2%
 Enzymes naturally occurring in wheat flour
Starch 64% - 71% provides main body structure throughgelatinisation – bursts (through heat)
and swell.
Starch is broken down by enzymes into simple sugars, which are to be used by yeast as food.
Proteins soluble: 9 – 14%
Gluten is formed when insoluble proteins (Glutenin and Gliadin) are hydrated with moisture,
normally water.
The combination of these 2 proteins allows the flour to take up water andhold the moisture
within the gluten structure.
PROCEDURE:

Mis en place. Line muffin tin with muffin sheet liner

In a bowl, sift flour, baking soda and baking powder. Set aside.

Melt sugar vanilla and butter in a double boiler over medium heat.

Remove from heat.

Add cocoa powder to the butter mixture, mix well

Add the egg, mix well. Stir in the milk gradually add the flour.

Preheat oven to 180 degrees Celsius.

Scoop into the prepared tin.

Bake for 25 to 30 minutes or until toothpick comes out clean.

Let it cool.
 CHOCOLATE CHIP COOKIES

Ingredients:

1 1/8 cups flour

½ tsp baking soda

¼ cup butter

1/8 tsp salt

¼ cup brown sugar

1/8 granulated sugar

1 tsp vanilla

1 small egg

75g semi sweet chocolate chips

Procedure:

1. Mis en Place
2. Preheat the oven to 150 degrees.
3. Cream together the butter and sugar until light and fluffy. Add in the eggs, salt, vanilla,
baking soda mixing thoroughly. Add the flour.
4. When that is done, Fold in the chocolate chips by hand.
5. Drop by rounded tablespoonful onto the flat baking sheet lined with wax paper.
6. Bake at 150 degrees for 15-20 minutes or until golden brown.
7. Cool on the sheets completely.
  When this gluten is developed it becomes tough and elastic allowing bread dough to
expand and hold gas produced during fermentation.

Glutenin – gives strength

Gliadin – provides elasticity

Soluble proteins: 1% - 2% Albumin, globulin and Protease

LIQUIDS
Warm water and warm milk are the most commonly used liquids in breads. If liquids are
#####################################################################
On the other hand, if liquids are too cool, the yeast will not activate properly and the dough will
rise too slowly or not at all.
1. Water
 You can use water directly from your lap. It is best to use water of medium hardness (50-
100 ppm) for bread making. Too hard or too soft water as well as water high in fluoride
or chlorine, will result in short, stubby loaves. If you suspect you have a water problem,
try substituting bottled or distilled water.
 Breads made with water as the only liquid will have a more open texture a more wheat
flavor and a crisper crust
 Hydrates gluten forming proteins (Gliadin and Glutenin)
 Dissolves and disperses salt and sugars and carries sugars to the yeast which it can
only use in liquid form.
 Provides moisture for yeast to grow.
 Hydrates dry yeast and disperses both dry and compressed
 Controls dough temperature
 Controls dough consistency
 Wets and swells starch during baking (gelatinization) – makes it available to analyse
enzymes
 Increase shelf life
 Contributes to eating qualities.

2. Milk
 Milk creates breads which are richer and have a more velvety texture.
 Milk makes a softer crust that will brown more quickly due to the sugar and butterfat in
milk.
 Milk also improves the keeping quality of breads and contributes nutrients.
 It used to be that scalding milk was necessary to kill bacteria that might affect the yeast
activity and to alter a protein in the milk that played havoc with the gluten structure in
bread. However pasteurization has protected us from harmful bacteria and has altered
the proteins, so scalding milk is no longer necessary.
 If you are lactose intolerant you can substitute soymilk, or other milk substitutes, but
there will be a flavor and texture difference in your product.
 Buttermilk, yogurt, cottage cheese and sour cream are also used as part of the liquids in
some bread.

SALT
1. Controls fermentation.
2. Toughens gluten (stabilizing it)
3. Increase volumes
4. Enhance flavors in bread and provides product with its characteristic flavor.
5. Controls dough – lack of salt result in dough which are sticky and are difficult to
handle.
 6. Increase shelf life acts as an antiseptic suppresses activity of bacteria is hydroscopic
attracts moisture.
7. Improves crust color.
#####################################################. The yeast will
die and your dough will not rise Instead add the salt to the flour and other ingredients
and mix well before adding in yeast.

SUGAR
 Sugar provides “food” for yeast, which converts it to carbon dioxide and alcohol.
 Sugar enhances bread flavors. Sugar gives the crust a golden color but high quantities
results in bread flavor loss.
 Sugar improves the crumb texture.
 Sugar helps retain moisture in bread.

FAT/Shortening
 Improves slicing
 Softer crumb
 Softer and tender crust
 Better keeping qualities
 Increase volume
 Emulsified fats retard crumb
 Enhance firmness
 Fats give the dough richness and moisture
 Fats give the final product a finer grain

EGGS
 Moistening
 Enriching due to fat in yolk
 Increased nutritional value
 Emulsifying, due to lecithin in the yolk , therefore better keeping qualities
 Aids structure due to the proteins which coagulate at 65 C to 70 C
 Better color and appearance to baked products
 Better eating qualities
 Better keeping

BREAD IMPROVERS
 Ensure additional food supply for yeast.
 Contains malt which is changed into maltose and changes starch into simple sugar
easily fermentable by yeast.
 Contains chemical stimulants ensuring adequate source of nitrogen – essential for
building up protein in newly forming yeast cells.
 Modifies gluten so that the dough is mature as it comes from the mixer. This is required
to hold increase CO2 gas produced by the fermenting yeast.
Bread improvers basically assist in 2 areas
1. Gas production
2. Gas retention
This is ##### makes a yeast dough rise.

BREAD SOFTENER
Bread softener keeps the bread soft and moist , more commonly referred to as the emulsifier is
an additive , for example lecithin (an extract from the soy bean) which bind with the water and
fat in the dough , to stabilized the mixture . It improves crumb and the slicing behavior of the
bread and enhances a sense of freshness , i e. the springiness of the finished bread. For the
250g of bread flour, add about ¼ tsp of bread softener will do.

BAKING SODA
Also known as sodium bicarbonate. It gives rise to our favorite cakes , cookies and biscuits .
When heated sodium bicarbonate produce sodium carbonate which doesn’t taste very good and
give metallic tasting cakes or biscuits.

BAKING POWDER
A mixture of sodium bicarbonate and an added acid such as cream of tartar and/or sodium
aluminum sulphate. Baking powder also contains a starch to prevent lumping and to balance the
reactions. Baking powder only requires moisture for a chemical reaction and should be used
quickly once it has been added.
Types of baking powder:
a. Single action will react with only moisture
b. Double acting will release CO2 upon adding moisture and more once heat has been
applied. Double acting is the most popular of the two.

BRAN
 Darker crumb colour
 Lower volumedue to the non gluten forming proteins
 Increase water levels
 Shorter mixing times
 Higher fiber intake assisting in bowel function

DRIED FRUITS AND NUTS

 Eating qualities
 Texture
 Flavor
 Color
 Increased moisture
 Increase shelf life
 Better visual appeal

YEAST
1. Rising the dough – yeast fermentation makes carbon dioxide a gas responsible for
stretching and expanding the dough like a balloon.
2. Dough development – other compounds formed during yeast fermentation make the
flour stronger so it can capture and hold the carbon dioxide gas that the yeast produces.
3. Flavor, aroma texture – yeast fermentation also these wonderful sensory and physical
attributes that you expect from yeast – raised products.
4. INGREDIENTS SUBSTITUTIONS FOR BREAD MAKING
Ingredients Amount Substitution
Active dry yeast 2 ¼ teaspoons 1 package active dry yeast
2 ¼ teaspoons instant yeast
2/3 ounce (0.6oz) cake yeast
Bread flour 1 cup 1 cup + 1 teaspoon all – purpose flour
1 cup whole wheat flour
1 cup stone ground flour
1 cup graham flour
1 ¼ cups spelt flour
Salt 1 teaspoon 1 teaspoon sea salt, finely ground
1 teaspoon potassium chloride
 Sugar 1 tablespoon 2 teaspoons corn syrup
2 teaspoons honey
2 teaspoons maple syrup
2 teaspoons molasses
1 tablespoon packed dark brown sugar
1 tablespoon packed light brown sugar
2 tablespoons sifted powdered sugar
Vegetable oil 1 tablespoon 1 tablespoon butter
1 tablespoon canola oil
1 tablespoon corn oil
1 tablespoon cottonseed oil
1 tablespoon margarine, no water variety
1 tablespoon olive oil
1 tablespoon peanut oil
1 ½ teaspoon prune puree
1 tablespoon safflower oil
1 tablespoon sunflower oil
Water 1 cup 1 cup buttermilk
¼ cup dry buttermilk + 1 cup water
2 large eggs + water to measure
1 cup ½ cup evaporated milk + ½ cup water
¼ cup fruit juice + ¼ cup water
1 cup milk
1/3 cup powdered milk + 1 cup water
1 cup potato water
¼ cup vegetable juice + ¼ cup water
1 cup yogurt
Buttermilk 1 cup` 1 cup milk + 1 tbsp lemon juice or vinegar
¼ cup milk + ¾ cup plain yogurt
1 cup milk + 1 ¾ teaspoon cream of tartar

If using bread machine , reduce instant yeast to 1 ½ teaspoons

Identification:
_________1. It is basic ingredient in all bread making.
_________2. A necessary component in yeast- leavened breads, is a rubbery substance that
gives structure and elasticity to doughs.
_________3. Flour that has a higher level of protein making it the wheat of choice for most
yeast doughs.
________4. Flour that is preffered flour for yeast leavened products.
________5. Flour that form less gluten than wheat flours and are usually combined with a
substantially larger amount of bread flour inorders for the bread to rise.
________6. Liquid ingredient that is recommended for rehydrating or dissolving yeast.
________7. Liquid ingredient that creates richer , velvety texture and soft crust bread.
________8. Basic bread ingredient that regulates the rate of yeast activity,providing a slow
steady rise.
________9. It provides “food” for yeast which converts it to carbon dioxide and alcohol.
________10. Yeast that is very perishable requiring constant refrigeration below 45 F to
maintain its freshness and activity.
Enumeration:
1 -3 Three functions of yeast in breadmaking
4 – 7 Types of liquid used in bread making
8 – 10 Uses of eggs in breadmaking
Rising the dough
Dough development
Flavor Aroma and Texture
Milk
Water
Shortening
Eggs
Moistening
Enriching due to fat in the yolk increased
Nutritional Value

TYPES OF BREAD
1. Yeast Bread
2. Quick Bread
1. Yeast bread requires a slow fermentation process measured in hours
Two types of yeast bread
a. Batter breads
The dough for batter breads is not kneaded. Batter bread is coarser in shape and
texture than bread prepared with kneaded dough. It has a higher ration of liquid to flour
and other dry ingredients; beating the batter a few minutes develops the gluten , though
not as much as a kneaded bread. The dough rises only once in the bread pan. Batter
breads generally do not rise as high as kneaded breads.
b. Kneaded breads
Kneading dough distributes ingredients evenly and develops the gluten in flour which
provides strength slasticity and structure to the bread. Kneading gives bread an even
texture and a smooth rounded top. Kneading can be done by hand by using a heavy
duty mixer with bread hook or with a heavy duty food processor. Kneaded bread are
usually shaped and usually require two risings. Example of kneaded breads include loaf
breads , baguettes, pan rolls and crescen rolls.
The main category of bread rolls is to look at their characteristics referring to the eating
qualities.

THREE MAIN GROUP OF BREAD ROLLS

 Soft rolls – Referring to SOFT eating qualities, SOFT ROLLS are made with increased
sugar and fat levels. They are baked at high temperatures with short baking times
moisture Example: Hamburger buns, Stottics, Scotch baps, Hot dog
 Crisp crust rolls – Referring to CRISP CRUST eating qualities, they are made with low
fat levels the addition of 5% semolina of the flour weight has crisping effect on the crust.
Example: Panini, Pasta Dura

Describe below are some of the common bread shapes

 Dough proffer is a chamber used in baking that encourages
fermentation of dough by yeast through warm temperatures
and controlled humidity

Cloche is a bell-shaped ceramic mini oven that you can use at

home to replicate a brick oven

SELF CHECK
IDENTIFICATION:
__________1. It is also referred to as cookie sheets.
__________2. A baking pan, rectangular in shape and deep walled that is used to bake a single
loaf bread.
__________3. A type of metal or aluminum pan that is 16 to 20 inches in length and formed with
a curved base so that long lengths of dough can be laid horizontally in them to
be bake into baguettes.
__________4. A type of pan used for baking muffins.
__________5. Also known as a basting brush, iss a cooking utensils used to spread butter, oil
or glazed on food .
__________6. Use to scoop up ingredients to transfer to bowls, aid in cutting brownies and bars
and make for aesy clean up.
__________7. It is often caleed spatula by some because it is flat utensils used for scrapping or
spreading.
__________8. Also known as pastry scrapper, it is small, flexible plastic scrapper that is
rounded on one edge and flat on the other.