Baking

SCHOOL OF ACCOUNTANCY AND BUSINESS MANAGEMENT

SAINT LOUIS UNIVERSITYBaking

Documentation

Submitted by:

Gahid, Binumho George

Lagman, Ma. Louiesa Antonette

Mangundayao, Cariza Mae

Rea, Remina Anne

Quilladas, Kaneda Louise

Submitted to:

Mr. Lheo Fernando Fonseca

Date: May 23, 2015

Schedule: 12:30-2:30 p.m Saturday

Double Chocolate Chip Cookies

*Double Chocolate Chip Cookies

Makes 3 dozen cookies

Ingredients

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk-chocolate chips

1/2 cup semisweet chocolate chips

Directions

1 Heat oven to 350F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.

2 Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.

3 Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Reflection: People dont bake because they think its to scientific or hard to do for its technicality. But cookies i actually one of the easiest desserts/snacks that you can actually bake.

PEACH MANGO PIE Double Crusted Pie

*Peach and Mango infusedt in a pie as its main ingredientIngredients

Crust:

2 cups all-purpose flour, plus more for dusting surface

1 tablespoon sugar

1 teaspoon salt

2 stick unsalted butter, room temp and cut into pieces

cup water, ice cold

Filling:

6 large peaches

2 mangos

the juice of 1 lemon

cup sugar

cup brown sugar

teaspoon cinnamon

a pinch of salt

teaspoon nutmeg

3 tablespoons cornstarch

Topping:

Egg

sugar for sprinkling

Instructions

1. Crust: Whisk together flour, salt and sugar. Using your fingers, work in cold butter until largest lumps are pea size. Add ice water and stir together with spatula until just combined, and then knead the dough two or three times to form ball. Split the ball into two even pieces and wrap them individually in plastic. Refrigerate for at least an hour and up to two days.

2. While dough is refrigerating, prepare pie filling. Peel peach and mango skin, and slice them into whatever size pieces you prefer in your pie. Cover & toss in lemon juice. (I usually squeeze the lemon over a sieve so that no seeds sneak in.) *Also add jam here if you choose to. In a separate bowl, mix together sugars, nutmeg, cornstarch, salt and cinnamon. Sprinkle evenly over fruit and toss to combine.

3. Once your dough is refrigerated, prepare a well-floured surface for rolling it out. Roll dough out into 12/13 inch circle and place in pie pan. There should be about an inch of overhang around the sides, the rest can be trimmed. Roll out second dough disk. You can give your pie a complete lid (Just be sure to create air holes for ventilation.) or you can cut dough into slices as I did and layer them onto your pie. It tastes great regardless so don't stress yourself out over making it look fancy, pie is pie. Brush egg wash onto pie-top and sprinkle with sugar before baking.

4. Bake for 20 minutes at 425F, then reduce heat to 375F for about 30 more minutes. Pie is done when the crust is browned and juices are bubbling over. Let pie cool completely before serving for juices to completely thicken, or eat warm if you are okay with slightly runny pie!

Reflection: Pie Crusts are actually really hard to do. Having the exact amount of flour and liquid to be added or incorporated should be carefully watched.

LEMON CURD TART Single Crusted Pie

*Lemon Curd Tart

Total Time: 3 hrs.

Prep Time: 2 hrs.

Cook Time: 1 hr.

Ingredients:

2largeeggs1/2cupsugar3tablespoonsfresh lemon juice1/4cupunsalted butter1 1/2teaspoonsgratedlemons, rind ofCRUST

1 1/2cupsflour3tablespoonssugar1/4teaspoonsalt1/2cupunsalted butter, chilled, cut into 1/2 inch cubes2tablespoonschilled whipping cream (or more)1largeegg yolk

Directions:

For curd

1. Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.

2. Add butter and lemon peel.

3. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.

4. Transfer to a small bowl.

5. Press plastic wrap onto surface of curd and chill at least 2 hours.

For crust

6. Combine flour, sugar and salt in processor; blend 5 seconds.

7. Add butter; using on/off turn, blend until mixture resembles coarse meal.

8. Add 2 TBS cream and egg yolk.

9. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.

10. Gather dough into ball; flatten into a disk.

11. Wrap and chill 1 hour.

(Curd and dough can be made 2 days ahead, keep chilled) Roll out dough on lightly floured surface to 13 inch round.

12. Transfer dough to 9 inch diameter tart pan with removable bottom.

13. Trim overhang to 1/2 inch.

14. Fold overhang in and press firmly, dorming double thick sides.

15. Pierce crust all over with fork; refrigerate 1 hour.

16. Preheat oven to 400*F.

17. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.

18. Cool crust completely on rack.

19. Spread curd in crust.Cream Puff

*Puff Pastry with Bavarian Filling in the center

Ingredients:

1/2 cup (65 grams) all purpose flour1/2 teaspoon granulated white sugar1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsaltedbutter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Direction:

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl sift or whisk together the flour, sugar and salt.

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35minutesor until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

Bavarian Filling

Ingredients:

2 tbsps. Unflavored gelatin

1/2 cup cold water

4 egg yolks

1/2 cup white sugar

1 pinch salt

2 cups milk

1 tsp vanilla extract

2 cups heavy cream

Directions

1) In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.

2) In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.

3) Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.

4) When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.Refletion: When making this, in the usage of the gelatine and the refrigeration of the bowl and whisk. When we made our icing, it didnt really rise that much to our liking. So we failed at making that. It should have been cold for it to froth.

Banana Chocolate Muffins

*Banana with Chocolate Chip Muffins

Ingredients:

3 medium very ripe bananas1 egg13 cup low-fat buttermilk or 13cup milk12 cup granulated sugar12 cup brown sugar1 12 cups flour1 teaspoon baking soda1 teaspoon salt2 -3 tablespoons chocolate chips2 tablespoons chopped walnuts(optional)

Direction:

1. Preheat oven to 350 degrees.

2. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.

3. In large bowl, mash bananas with fork.

4. Whisk in egg, milk, granulated sugar, and brown sugar.

5. In separate bowl, combine flour, baking soda, and salt.

6. Add flour mixture to banana mixture and combine well.

7. Fold in chocolate chips and walnuts.

8. Spoon equal amounts of batter into 12 muffin cups.

9. Bake 30 minutes or until toothpick inserted in center comes out clean.

10. Allow to cool slightly in pan, then remove to wire rack.

Reflection: When making this, we made some problems along the way regarding the mixtures. Of course we have to follow the recipe and the procedure but we should also listen to the suggestions of your professor for he/she has experience in making that product.

Dinner Roll

*Fluffy Dinner Roll

Makes 12 RollsPrep time: 1 hrs Cook time: 20 mins

Ingredients:

4 cups of All Purpose Flour oz Package of Rapid Rise Yeast1/3 cup of Granulated Sugar1 tsp of Salt1 cup of Milk, slightly warm1/3 cup of Unsalted Butter, Softened3 Egg Yolks3 Tbsp of Unsalted Butter, melted

Direction:

1) In a small saucepan, add the milk and butter and warm it just enough until the butter melts (use a candy thermometer to make sure the mixture reaches 120 degrees.)

2) In the bowl of a standing mixer fitted with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.

3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.

4) Increase the speed to medium high and kneed the dough for about 5 to 7 minutes or until it is nice and smooth and pulls away from the sides of the bowl.

5) Lightly grease a bowl with some olive oil and set aside.

6) Once the dough is nice and smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil as well. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.

7) Dump the dough onto your work surface, (flour it a little if necessary) and deflate it. Cut the dough into 12 equal pieces.

8) Cover the dough pieces with a kitchen towel as you work with one piece at a time.

9) Lightly grease a 9X13 baking dish with either butter or cooking spray and set aside.

10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns

wont dry out.

11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.

12) Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.

13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy! Cinnamon Roll

*Cinnamon Rolls

Makes 14 to 16 RollsPrep time: 30 minsCook time: 30 mins

Ingredients:1 Package of Dry Yeast cup of Whole Milk cup of Granulated Sugar cup of Water, warmed up to 115 degrees tsp of Vanilla Extract1 Egg1 tsp of Salt cup of Unsalted Butter, melted4 cups of All Purpose Flour cup of Melted Butter, to brush over the top before baking

For the Filling,

1/3 cup of Unsalted Butter, at room temperature cup of Brown Sugar cup of Granulated Sugar1 1/2 Tbsp of Ground Cinnamon

Direction:

1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.

3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.

4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9 rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 hours.

6) Meanwhile preheat your oven to 350 degrees.

7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Reflection: Chinnamon Rolls are actually easy to make. Its very tasty too. Making this bread may have took so long to cook because it still needs to rise, but its worth the wait.

Lemon Cupcakes

*Lemon flaored cupcakes with Royal Icing

Makes 12Ingredients:

1 cups of All Purpose Flour

1 tsp of Baking Powder

tsp of Salt

1 cup of Granulated Sugar

cup of Unsalted Butter at room temperature

2 Eggs

cup of Whole Milk

cup of Sour Cream

2 tsp of Freshly Grated Lemon Zest

1 Tbsp of Fresh Lemon Juice

tsp of Vanilla Extract

Icing:

4 egg whites

4 cups sifted confectioners' sugar

1 tsp Lemon extract

Direction:

1) Preheat the oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.

2) In a small bowl, whisk together the flour, baking powder and salt, set aside.

3) In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.

4) Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.

5) Add the dry ingredients to the wet and mix them in to combine but make sure you dont over mix.

6) Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

For the frosting:7) In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.

8) Pipe or spoon on each cupcake and enjoy!

Icing:

1. Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.Reflection: It taught us how balance is needed in making one dessert for it can affect the taste of the product.

Black Forest Cake

* Black Forest Cake with Chocolate shavings, cherries and soaked in apricot brandy

Serves 12Prep time: 15 minsCook time: 45 mins

Ingredients:

For the Cake Batter:2-1/4 cups of All Purpose Flour3/4 of a cup of Cocoa Powder1 tsp of Salt1 tsp of Baking Powder2 tsp of Baking Soda2 cups of Granulated Sugar1 cup of water1 Cup of Unsalted Butter, softened at room temperature 1 Tbsp of Instant Coffee Granules3 Eggs1/3 cup of Milk1 tsp of Vanilla Extract

For the Syrup:1/3 cup of Sugar1/4 cup of Water1/4 cup of of the Juice from the Jarred or Canned Sour Cherries2 Tbsp of Cherry Brandy

For the topping (and other):2 14oz Cans of Jars of Sour Spirited CherriesShavings of ChocolateAbout 2-3/4 cups of Heavy Cream1/2 cup of Confectioners SugarDirections:

To make the cake:1) Preheat the oven to 350 degrees, spray a 10 springform cake pan with non stick spray, lay the bottom with parchment paper and set aside.

2) In a saucepan, add the water, instant coffee and milk, bring to a simmer and turn off the heat. Set aside to cool slightly.

3) In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy, add the eggs and vanilla and continue to mix until well combined.

4) Add half of the dry ingredients along with half of the milk and water mixture and mix that in, add the remaining half of the dry ingredients and milk mixture and mix just until incorporated.

5) Add the batter into your prepared pan, tap the pan on the counter just to get rid of any air bubbles.

6) Bake the cake for about 40 to 45 minutes or until cooked through. Allow to cool slightly in the pan, remove the cake from the pan and cool completely on wire racks for a couple hours.

While the cake is cooling, make the syrup.

7) Add the water, sugar and cherry juice in a saucepan and bring to a simmer. Allow the mixture to cook over medium heat for about 2 to 3 minutes or until the sugar dissolves.

8) Allow the mixture to cool, add the cherry brandy and set aside.

For the cream:

9) In a bowl using a handheld electric whisk, whip the cream and sugar together until stiff peaks form. Add 1/3 of the cream in a piping bag fitted with a large star tip and set aside.

When youre ready to assemble,

10) Place your cake (top side up) on your work surface, cut the cake into three layers.

11) Place the first layer (cut side up) on a cake stand, brush on a good amount of the syrup, spread 1/3 of the cream evenly over the surface of the cake, scatter over about 1/3 cup of the cherries making sure to push them down into the cream a bit.

12) Repeat the exact same process with the second layer finishing up by adding the top layer (round side up).

13) Make little rosettes with your pastry bag, gently scatter the cherries on the rosettes and all around the top.

14) Pop the cake in the fridge to set for a minimum of 3 hours.

15) When ready to serve, scatter some shavings of chocolate over the top and dust some confectioners sugar all over the top.

Reflection: When we made the cake, we had problems with the taste of the shredded chocolate because it was super bitter. It was like raw cacao without any sugar content. We recommend sweet chocolat bar instead of bitter ones.

Angel Food Cake

Ingredients:

1 1/4 cups (125 grams) sifted cakeflour1 1/2 cups (300 grams) granulated whitesugar1 1/2 cups (360 ml)egg whites, at room temperature (from about 12 large eggs)

1 teaspoon cream of tartar

1/2 teaspoon salt

1 tablespoon fresh lemon juice

2 teaspoons purevanillaextract

1/2 teaspoon pure almond extract

Direction:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.

2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour.

3. In your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, lemon juice, and salt and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract.

4. Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites. You can use a large wire whisk or a large rubber spatula. (It is important not to over fold the batter or it will deflate.)

5. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 -45 minutes. The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. Do not over bake.

6. Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2 hours.

7. When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place on your serving plate. It is best to cut this cake with a serrated knife using a back-and-forth sawing motion. Try not to press down on the cake when cutting as this will squash its soft and spongy texture.

Reflection: When making this cake, it taught us how to reallly follow the steps in making Angel Food Cake because if you get everything wrong or our of sequence it may fall.

GUM PASTE RECIPEIngredients 1 Lb. Powdered Sugar Fine -10X plastic bag 1 Packet Knox Gelatin 2 TBS of Lemon juice 3 TBS of Water 1 Tsp. of Glucose

InstructionsAdd gelatin, water & juice over double boiler; dissolve about 5 to 7 minutes. Add glucose stir. Use a mixer with dough hook. Place sugar in mixer then add liquid mix until slightly together remove and knead. If it feels too sticky add a little more sugar. Wrap with plastic wrap and place in plastic bag, seal. Let rest overnight.

SUGAR PASTE RECIPEIngredients 1/2 cup 125ml glucose syrup 1 tablespoon 15ml glycerin 1 tablespoon 14g (0.49 ounces) gelatin 1 tablespoon 15ml water 900g (31.75 ounces) 6 3/4 cups pure icing sugar Extra 1-2 teaspoons of water as needed

Instructions:Place the glucose syrup and glycerin in a heatproof bowl.Sprinkle the gelatin over the top and then add the water. Leave the mixture for 1 minute for the gelatin to swell and soften.Microwave for 30 seconds, stir and repeat until mixture is clear.Sieve icing sugar into large mixing bowl and pour in the glucose mixture.Mix on low speed with electric mixer using a dough hook. If needed add the additional 1-2 teaspoons of water.Once it forms a ball in the bowl tip onto the bench and continues to knead until smooth.If not using immediately wrap in plastic and then store in a zip lock bag.

Reflection: Making Gum Paste and Sugar Paste, takes alot of time. It taught us how to be patient in making these kinds of decoration peaces and that you have to be quick in making it for it hardens quickly.

CHIFFON CAKE

* Chiffon cake with pink and green buttercream frosting

Ingredients:

2-1/2 cups cake flour, sifted

3 tsp. baking powder

3/4 cup sugar

1/2 tsp. salt

1/2 cup oil

7 egg yolks, at room temperature

1 tsp. vanilla

3/4 cup cold water

7 egg whites, at room temperature

1/2 tsp. cream of tartar

3/4 cup sugar

Direction:

1. Preheat oven to 350F. Prepare 10-inch ungreased tube pan.

2. Sift together the flour, sugar, baking powder and salt in a bowl.

3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside.

4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.

5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

6. Pour into prepared ungreased tube pan.

7. Bake until golden and middle springs back when touched for about 45 minutes.

8. Invert onto the neck of a bottle.

9. Cool completely upside down.

Mocha Filling

Ingredients:

1/2 teaspoon purevanillaextract

1/4 cup (50 grams) whitesugar

2 tablespoons (15 grams) unsweetenedcocoa powder

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml)coldheavywhipping cream(35-40% butterfat content)

Swiss Buttercream

Ingredients:

9 large egg whites, room temperature

1 1/2 cups sugar

1 1/2 pounds unsweetened butter (6 sticks), softened but still cool

Optional flavoring: extracts, melted chocolate, liquors, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee

Direction:

1. Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.

2. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.

3. Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.

Reflection: It taught us how important the separation of egg yok and egg whites and how you incorporate evr one of them gradually.

APPLE AND BEER CHIFFON CAKE

* Chiffon Cake with the mixture of apples and beer

Ingredients:

2-1/2 cups cake flour, sifted

3 tsp. baking powder

3/4 cup sugar

1/2 tsp. salt

1/2 cup oil

7 egg yolks, at room temperature

1 tsp. vanilla

3 tbsp cold water

7 egg whites, at room temperature

1/2 tsp. cream of tartar

3/4 cup sugar

3 tbsp beer

1/4 cup apple puree

Direction:1. Preheat oven to 350F. Prepare 10-inch ungreased tube pan.

2. Sift together the flour, sugar, baking powder and salt in a bowl.

3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside.

4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.

5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

6. Pour into prepared ungreased tube pan.

7. Bake until golden and middle springs back when touched for about 45 minutes.

8. Invert onto the neck of a bottle.

9. Cool completely upside down.

Apple and Cinnamon Filling

Ingredients:

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar1 cup (240 ml)cold heavy whipping cream(35-40% butterfat content)

1/4 cup apple puree

1 tbsp ground cinnamon

Directions:

1. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

2. Then place all the ingredients, minus the cream, in the bowl.

3. Stir about 2 tablespoons of the cream into the mixture.

4. Add the rest of the cold cream and beat just until stiff peaks form.

Swiss Buttercream

Ingredients:

9 large egg whites, room temperature

1 1/2 cups sugar

1 1/2 pounds unsweetened butter (6 sticks), softened but still cool

Optional flavoring: extracts, melted chocolate, liquors, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee

Direction:

1) Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.

2) Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.

3) Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.

Pear Cake with Apricot Brandy

* Shortened Cake with Pears and Apricot Brandy

Ingredients

2 eggs

2/3 cup sugar

4 1/2 tablespoons mild extra-virgin olive oil or vegetable oil

grated zest of one lemon

1 cup flour

1 teaspoon baking powder

large pinch salt

1/4 cup soy milk

2 tablespoons apricot brandy

2 large pears, peeled, cored, and cut into pieces

powdered sugar to decorate

baking spray or more oil for greasing

Directions1. Spray or prepare a cake pan and line with parchment.

2. In your food processor or mixer, beat the eggs with the sugar until frothy. Gradually beat in the oil, and add the zest.

3. Beat in the rest of the ingredients, alternating the dry ones (flour sifted with the baking powder and salt) with the liquid (liqueur). Beat until smooth, and fold in the pears.

4. Pour the batter into the pan, and place the pan in your slow cooker.

5. Cover and cook for about 2 hours on the high setting. Test with a toothpick.

6. When the cake is ready, allow it to cool on a rack for at least 20-30 minutes before turning it out.

7. Decorate with powdered sugar and serve warm, accompanied by ice cream or a warm vanilla custard

PEAR FILLING

In a large skillet over medium heat, melt:

3 tbsp butterAdd: 3 cups finely diced pearsSaut until softened.

Add: 3 tbsp brown sugara dash each of nutmeg and saltCook until the pears are very soft and the juice is syrupy. Stir in:

a squeeze of lemon juiceRemove from the heat and let cool before filling the cake.

ICING:

Swiss Butter Cream

9 large egg whites

1 1 half cup sugar

1 1half pound butter

Vanilla extract

Procedure

1. Place the egg whites and sugar in large metal mixer bowl set over simmering water whisk constantly until sugar melts and the mixture is very thin and warm.

2. Remove the bowl from the heat and whisk on high speed until stiff peaks form about 5 minutes. Continue beating on low speed until cool about 15 more minutes.

3. Beat in small pieces of the cool but soft butter on low speed the mixture may curdle before coming together add vanilla extract.

Reflection: Infusing a unusual ingredients to a cake to make as a flavor seemed citical ad ot easy to do. But with the right amount of new ingredents, we were able to make our cake good and tasty.

SCHOOL OF ACCOUNTANCY AND BUSINESS MANAGEMENT

SAINT LOUIS UNIVERSITY

BAKING

DOCUMENTATIONPrepared By:

Gaton, Rolly Christian Biado

Valdez, Vincent Paul

Bautista, Christine

Oandasan, Crystel Vanessa

Soniega, Kristine Jade

Ursua, Rexzel May

Presented to:

Mr. Lheo Fernando Fonseca

HRRM 312 Adviser

May 23, 2015