DINNER ROLLS

Ingredients:

125 gms. Bread Flour

25 gms. White sugar

20 gms. Shortening (butter)

¼ tsp. Salt

1 ¾ tsp. Yeast

¼ cup Water

1/8 cup Egg, beaten

Procedure:

1. In a large mixing bowl, combine together all the dry ingredients. Mix well.

2. Add the shortening and rub with dry ingredients with your hands, until all ingredients were
distributed equally.

3. Beat egg and combine to the water.

4. Pour liquid to the dry and shortening mixture, and mix very well. Knead for 30 minutes.

5. When the dough is already smooth, blisters are showing.

6. Form a ball and spread oil in the surface, rest for 20-25 minutes or until it double in size.

7. Punch dough and flatten, make it long like a log, bench rest for 15 minutes.

8. Cut and weigh dough in desired sizes and apply rounding as make-up operation.

9. Arrange in baking sheet. Rest for 15-20 minutes or until it doubled its size.

10. Apply egg wash before baking. Bake for 15-20 minutes in 375°F.

Makes 6-8 buns at 45 grams each.

 SWISS ROLL

Yield: 1 Swiss Roll with simple butter filling.

Utensils: 7 x 11 x 1 jelly roll pan, wire whisk, mixing bowl, utility bowl, flour sifter, rubber scraper, measuring
cup/spoon, cheese cloth or brown paper for rolling.

Ingredients:

For the Sponge Cake:

4 Tbsp. Cake Flour

½ Tbsp. Baking Powder

3 large egg yolks

3 egg white
¼ tsp. Cream of Tartar

3 Tbsp. white sugar

Procedure:
Preheat oven at 350F. Generously grease and dust with flour jelly roll pan. Set aside.
1. Separate eggs.
2. In a small mixing bowl, combine and sift flour and baking powder. Set aside.
3. In a separate small mixing bowl, beat well egg yolks. Set aside.
4. In a big mixing bowl, beat egg white with cream of tartar until soft peak. Gradually add
sugar until stiff but not dry.
5. Alternately fold in flour mixture and beaten egg yolk into the egg white until thoroughly
blended. Pour into prepared roll pan and bake for 8-10 minutes until done.
6. Invert the cake in a flour dusted grease paper or brown paper, then cool.
7. Filled with prepared butter filling, tightly roll and dust the cake with confectionary sugar.
Store in chiller.

Butter Filling: (Preparation should be after your sponge cake)

1/8 c unsalted butter (soften)

1/8 c shortening (lard)
1 t chilled evaporated milk
¼ c confectionary sugar (sifted)
½ t vanilla

In a mixing bowl, combine and blend butter and lard. Gradually add the sifted confectionary sugar, chilled
evaporated milk, and vanilla until consistency.
 CREAM PUFF/ ÉCLAIR
Yield: maximum of 4 pcs. Cream Puff (bite size) and 4 pcs. Éclair of approximately 3 inches long.
I. Preparing the Choux Paste (dough)
Ingredients:
¼ c water
1/8 bar unsalted butter
1/8 tsp salt
¼ cup All Purpose Flour
1 pc small size egg, beaten (or ¼ c beaten egg)
Procedure:
1. Pre-heat the oven to 375-400ºF. Lightly grease cookie sheet (or 7x11x1 roll pan). Set aside.
2. In a sauce pan, combine water, butter and salt. Place over medium heat and cook until it boils.
3. Lower the flame and add the flour all at once. Stir vigorously until the mixture leaves the sides of the
pan. Remove from heat. Allow to cool about 5-8 minutes.
4. Gradually add the beaten egg, beating well after each addition (about 10-15 minutes beating time).
5. Using a pastry bag, fitted with large star tip, drop the mixture onto prepared cookie sheet (or roll pan).
Leaving at least 2 inches apart. For Éclair: pipe out paste in finger about 3 inch long 1 ½ inch apart.
6. Bake for about 20-25 minutes or until puffed up golden brown and dry.

II. Preparing the Custard Filling:

Ingredients:
1/8 c sugar
1 T cornstarch
¼ c fresh milk (substitute for fresh milk: 1/8 c water and 1/8 c evap. milk
2 egg yolk, beaten
1 t vanilla or lemon essence, optional

Procedure:
1. Mix sugar and cornstarch in a saucepan. Blend in milk. Mix well.
2. Add the egg yolk , mixing well and using a double boiler, cook over low heat until smooth and creamy
(spreadable consistency). Cool thoroughly before using, set aside.
3. Using a serrated knife, Split each puff and fill with custard filling. (both cream puff and éclair)

III. Preparing the Glaze:

Caramelized Glazing for Cream Puff:
¼ c sugar
2 T water
Procedure: In a sauce pan, combine sugar and water (do not mix), over a medium heat, boil the mixture until
sugar has dissolved and the mixture has turned light golden brown. With the aid of spoon, quickly drizzle the
caramel over each Cream Puff.

Chocolate Glazing for Éclair:

20 g semi-sweet chocolate block
½ Tbs. evap milk
1 Tbs butter
In a sauce pan, over a lowest possible heat, combine and melt the chocolate, milk and butter. Immediately
drizzle the melted chocolate over each Éclair.