LEAN BREAD

SOFT DINNER ROLLS

Yield: 24 pieces
Ingredients:
750 g
Bread flour (1st class)
1 tsp
Salt
50 g
Sugar
1 tbsp
SAF Instant yeast
1 cup
Water
60 g
Butter
Extra bread flour
Clean towel or cling wrap
Egg wash (1 egg yolk plus 2 tbsp water)
Materials:
measuring spoon, weighing scale, 2 mixing bowls, utility bowls, rubber scraper,
dough cutter, 2 baking sheets, 1 pastry brush, scissors

Procedure:
1 Combine flour, salt, sugar, and yeast in bowl.

2 Stir by hand. Make a well in the center.

3 Add water to moisten the ingredients.

4 Mix by hand until it becomes a course dough. Add butter and continue
kneading.

5 Transfer on a table, knead for 10-15 minutes continuously until it

becomes smooth and elastic.

6 Grease a clean bowl with lard. Put dough in a greased bowl.

7 Cover bowl with towel or loose cling wrap and rest for 40 minutes.

8 Transfer on a table. Portion dough into 30 grams each. Shape into

individual rolls.

9 Place in greased baking sheets/pans. Brush with egg. Proof for 40-60
minutes or until doubled.

10 Bake at 390F for 12-15 minutes or until golden brown.

LEAN BREADS

PANDESAL
Ingredients:
750
Bread flour (1st class)
1 tsp
Salt
50 g
Sugar
2 tbsp
SAF Instant yeast
600 ml
Water
60 g
Lard or Butter
Extra bread flour
Clean towel or cling wrap
Fine bread crumbs
Materials:
measuring spoon, weighing scale, 2 mixing bowls, rubber scraper, dough cutter,
2 baking sheets, 1 pastry brush, scissors, serrated knife

Procedures:
1 Combine flour, salt, sugar, yeast and in bowl. Stir. Make a well in the
center

2 Add water gradually and stir until it becomes dough. Add in butter.

3 Knead on a table, for 10-15 minutes continuously until it becomes smooth

and elastic.

4 Grease another bowl with lard. Put dough in the bowl and brush with lard.

5 Cover with towel or loose Cling Wrap and ferment for at least 30 minutes.

6 Punch down. Roll out into a rectangle and cut into 4. Roll each piece into
a baston.

7 Cut each baston diagonally and roll in fine bread crumbs.

8 Place in greased baking sheets. Proof for 1 hour.

9 Preheat oven at 390F for at least 5 minutes. Bake at 390F until golden.

PROBLEMS ENCOUNTERED

The bread flour that we bought at Kadiwa had tiny worms/insects in it. We sifted
the flour repeatedly but it could not be separated. Which is why we had to make up the
laboratory to the following week. For soft dinner rolls, the only problem that we
encountered is that we had to wait for a while to bake it as there were only a few spaces
for baking at the oven.

The shape of the Pandesal was the only thing that we encountered as a problem
with baking it. Our pandesal turned into slight oval shapes, close to circles. Thus, it did
not look like a typical pandesal that we buy at bakeries.

Group 4 HRM 3-1

Guico, Chewy
Reyna

Remulla, Dean Avery

Panopio, Algeson

Reyes, Hanna Rose

Praxidio, Kennerh

Sasi, Bianca Jenina

Ramos, Fritz

Siojo, Alyssa Cassandra

*ctto

Valmoria,