BPP W4D1

Gateways Institute of Science and Technology
BREAD AND PASTRY PRODUCTION

GRADE 12- 3rd Quarter
Week 4
I. OBJECTIVES
At the end of the lesson, you are expected to:
1. Familiarize the step-by-step procedures in baking.
2. Identify the different ingredients needed in a specific bakery product.
II. LESSON PROPER
DINNER ROLL
Ingredients
Mixture 1
1 ¼ cup bread flour
1∕8 bar butter (softened)
Mixture 2
3 tablespoon sugar
½ tablespoon yeast
Mixture 3
¼ cup beaten egg
1∕8 tsp iodized salt
Mixture 4
Egg wash
Procedure:
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the
sugar and yeast. Rub the dry ingredients with your hands until all
ingredients were distributed equally.
2. Beat egg and combine to water and salt.
3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-
20 minutes.
Developed by: Gateways Institute of Science and Technology

Subject: BREAD AND PASTRY PRODUCTION
Quarter & Week #: 3rd Quarter – Week 4- Day 1
4. When the dough is already smooth and elastic and blisters are showing,
form a ball and set aside for 20-25 minutes or until it doubles in size.
5. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.
6. Arrange in baking sheet and set aside for 30 minutes or until it increases
its size.
7. Bake for 10-15 minutes in 375°F.
PAN DE SAL
Ingredients:
1 k bread flour
1 ½ tbsp. instant yeast
¼ cup lukewarm water
200 g brown sugar
2 tbsp. oil
2 tsp rock salt
1 tsp vanilla
150 grams’ lard
2 cups water
Procedure:
1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow
to stand for 8-10 minutes.
2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved.
Set aside.
3. In a separate bowl, place bread flour and make a well at the center and
then add yeast mixture, and follow the liquid mixture. Mix thoroughly.
4. Transfer dough on a floured board and start kneading. Continue kneading
until dough is smooth. (Approximately 25 minutes).
5. Shape into smooth ball and grease all sides with lard. Place in slightly

greased bowl. Cover with damp clean cloth. Allow to rise until double in
size, approximately 1 ½ hours, then punch down dough.
6. Cut dough into two, then roll each half into a round log about 30 cm x 2
½ cm.
7. Cut into 12 equal pieces. Dredge with bread crumbs.
8. Place on greased baking sheets with one side of each piece facing up,
about 2½ cm apart. Let it rise until double its size. Bake in a pre-heated oven
at 350°F for 15-20 minutes.
CINNAMON ROLL
Ingredients
1 T yeast
1 tsp sugar
½ cup water
2 cups milk
3 T butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all-purpose flour
Filling
¼ cup softened butter
⅓ cup brown sugar
2 tsp cinnamon
¼ cup chopped cashew nuts
½ cup raisins

Greasing mixture on pan
¼ cup maple syrup, optional
¼ cup brown sugar
¼ cup white sugar
¼ cup butter
Procedure:
1. Mix together yeast, sugar, water and
milk. Cover for 5 minutes.
2. Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes.
3. Roll on floured table.
4. Spread filling, roll and cut to 1” thick.
5. Place on greased pans and let it rise for 30 minutes.
6. Preheat 350°F, bake for 20 minutes.
CHOCOLATE CHIP COOKIES

Ingredients
1 1/8 cup flour
¼ tsp baking soda
½ tsp salt
¼ cup shortening
¼ cup sugar
1 egg, beaten
1 tsp vanilla
½ pound semi-sweet chocolate or chocolate chips
Procedure
1. Sift flour, baking soda and salt together.
2. Cream shortening, brown sugar and granulated sugar together.

3. Add egg and vanilla. Beat thoroughly.
4. Add sifted dry ingredients.
5. Fold in chocolate / chocolate chips cut into small pieces.
6. Drop from teaspoon onto greased cookie sheet.
7. Bake in moderate oven (350°F) about 10 minutes. Make 50 cookies.
CARAMEL SUGAR COOKIES

Ingredients:
1 cup shortening
1 c sugar
½ c brown sugar
3 eggs, beaten
2 t vanilla
3 ¾ c cake flour
½ c brown sugar
1 t salts
½ baking soda
brown sugar
Procedure
1. Cream shortening.
2. Add sugar and brown sugar a little at a time and cream well.
3. Add beaten eggs and vanilla. Mix.
4. Sift flour, salt and baking soda together and combine with mixture. Chill.
5. Roll out ¼ inch thick.
6. Sprinkle with brown sugar.
7. Bake in a moderate oven (350°F) for 15 minutes. Makes about 9 cookies.
CHEESE BISCUITS

Ingredients:
2 cup all-purpose flour
1 Tbsp. baking powder
5 Tbsp. butter or margarine
¼ cup grated cheddar cheese
1 egg, beaten
Procedure:
1. Sift flour and baking powder together.
2. Cut in butter until mixture resembles cornmeal.
3. Add cheese and milk to form soft dough.
4. Turn dough out on a lightly floured board and knead for 30 seconds.
5. Roll the dough out ¼ inch thick, and with a biscuit cutter cut out rounds.
6. Put half of the rounds on a baking sheet and top each with grated cheese.
7. Brush the biscuits with the lightly beaten egg.
8. Bake in a hot oven (375°F) for 15 minutes or until they are golden.
BANANA MUFFIN
Ingredients:
1 ½ c all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 large bananas, mashed
¾ cup white sugar
1 egg
1∕3 cup butter, melted
Procedure:

1. Pre heat oven to 350°F. Coat muffin pans with non-stick or use paper
liner. Sift together the flour, baking powder, baking soda, and salt. Set aside.
2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl.
Folding flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large
muffins for 25 to 30 minutes. Muffin will spring back when lightly topped.
HONEY RAISINS BAR

Ingredients:
¼ cup shortening
½ cup sugar
½ cup honey
1 egg
1 ½ cup cereal flakes
1 ½ cup cake flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup milk
1 cup seedless raisins
Procedure:
1. Blend shortening, sugar, and honey thoroughly.
2. Add egg and beat well.
3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and
add to shortening mixture alternately with milk.
4. Stir in raisins.
5. Spread batter ½ inch thick in well-greased 10 x 15 inch pan.
6. Bake 15 to 20 minutes at 350°F.
7. Cool and cut into 35 2-inch squares

III. LEARNING RESOURCES (References):
Bread and Pastry Production, DepEd Manual, page 31-41.


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Gateways Institute of Science and Technology

BREAD AND PASTRY PRODUCTION

II. LESSON PROPER

Developed by: Gateways Institute of Science and Technology

Developed by: Gateways Institute of Science and Technology

Developed by: Gateways Institute of Science and Technology

CHOCOLATE CHIP COOKIES

Developed by: Gateways Institute of Science and Technology

CARAMEL SUGAR COOKIES

Developed by: Gateways Institute of Science and Technology

Developed by: Gateways Institute of Science and Technology

HONEY RAISINS BAR

Developed by: Gateways Institute of Science and Technology

Developed by: Gateways Institute of Science and Technology

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