SCHOOL OF ACCOUNTANCY AND BUSINESS MANAGEMENT

SAINT LOUIS UNIVERSITY

Baking
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
Directions

1/4
1/2
1/2
1/2
1/2
1/2

cup unsweetened cocoa powder

teaspoon baking soda
teaspoon baking powder
teaspoon salt
cup milk-chocolate chips
cup semisweet chocolate chips

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 foillined 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 ingredient

Ingredients
Crust:
cup water, ice cold
2 cups all-purpose flour,
Filling:
plus more for dusting
6 large peaches
surface
2 mangos
1 tablespoon sugar
the juice of 1 lemon
1 teaspoon salt
cup sugar
2 stick unsalted butter,
cup brown sugar
room temp and cut into
teaspoon cinnamon
pieces
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:
2 large eggs
3 tablespoons sugar
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons fresh lemon juice
1/2 cup unsalted butter, chilled, cut into
1/4 cup unsalted butter
1/2 inch cubes
1 1/2 teaspoons grated lemons, rind of
2 tablespoons chilled whipping cream
CRUST
(or more)
1 1/2 cups flour
1 large egg 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 Puf

*Puff Pastry with Bavarian Filling in the center

Ingredients:
1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 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. Unfl avored 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
bananas

12 cup granulated sugar

1 teaspoon salt

12 cup brown sugar

2 -3 tablespoons chocolate
chips

1 egg
1 12 cups flour
13 cup low-fat buttermilk
or 13cup milk

1 teaspoon baking soda

2 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 Rolls
Prep time: 1 hrs
Cook time: 20 mins

Ingredients:
4 cups of All Purpose Flour
oz Package of Rapid Rise Yeast
1/3 cup of Granulated Sugar
1 tsp of Salt
1 cup of Milk, slightly warm
1/3 cup of Unsalted Butter, Softened
3 Egg Yolks
3 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 Rolls
Prep time: 30 mins
Cook 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 Extract
1 Egg
1 tsp of Salt
cup of Unsalted Butter, melted
4 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 Sugar
1 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 12
Ingredients:
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 12
Prep time: 15 mins
Cook time: 45 mins
Ingredients:
For the Cake Batter:
2-1/4 cups of All Purpose
Flour
3/4 of a cup of Cocoa
Powder
1 tsp of Salt
1 tsp of Baking Powder
2 tsp of Baking Soda
2 cups of Granulated Sugar
1 cup of water
1 Cup of Unsalted Butter,
softened at room

temperature
1 Tbsp of Instant Coffee
Granules
3 Eggs
1/3 cup of Milk
1 tsp of Vanilla Extract
For the Syrup:
1/3 cup of Sugar
1/4 cup of Water
1/4 cup of of the Juice from
the Jarred or Canned Sour

Cherries
2 Tbsp of Cherry Brandy
For the topping (and other):
2 14oz Cans of Jars of Sour
Spirited Cherries
Shavings of Chocolate
About 2-3/4 cups of Heavy
Cream
1/2 cup of Confectioners
Sugar

Directions:
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 cakeflour
1 1/2 cups (300 grams) granulated whitesugar
1 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 RECIPE
Ingredients
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
Instructions
Add 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 RECIPE
Ingredients
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
1 tsp. vanilla
3 tsp. baking powder
3/4 cup cold water
3/4 cup sugar
7 egg whites, at room temperature
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup oil
3/4 cup sugar
7 egg yolks, at room temperature
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 tbsp cold water
3 tsp. baking powder
7 egg whites, at room temperature
3/4 cup sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
3/4 cup sugar
1/2 cup oil
3 tbsp beer
7 egg yolks, at room temperature
1/4 cup apple puree
1 tsp. vanilla
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 sugar
1 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
1 cup flour
2/3 cup sugar
1 teaspoon baking powder
4 1/2 tablespoons mild
large pinch salt
extra-virgin olive oil or
1/4 cup soy milk
vegetable oil
2 tablespoons apricot
grated zest of one lemon
brandy

2 large pears, peeled,

cored, and cut into pieces
powdered sugar to
decorate
baking spray or more oil for
greasing

Directions
1. 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 butter
Add: 3 cups finely diced pears
Saut until softened.
Add: 3 tbsp brown sugar
a dash each of nutmeg and salt
Cook until the pears are very soft and the juice is syrupy. Stir in:
a squeeze of lemon juice
Remove 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
DOCUMENTATION
Prepared 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