Bread and Pastry

This course is to gain knowledge of baking bread and pastries.

1. Bread and Pastries

a. Lean Dough - Baguette 

i. Define a lean dough

ii. Know the properties of the ingredients used.

iii. Practice the types of kneading in preparing a baguette. 

iv. Know when the dough is ready for proofing or when the gluten has already formed.

v. Know when the different stages of proofing and the number of minutes for each step.

vi.    Know when the bread is already done with the correct texture and color.

b. Sweet Dough – Cinnamon Roll

i. Define a sweet dough

ii. Identify the ingredients and follow the procedure in making a cinnamon roll.

iii. Knead the dough using the techniques shown in the presentation and know when the gluten has formed.

iv. Know the different kinds of yeasts and its action on breads.

v. Prepare and bake a cinnamon roll using the recipe and the techniques learned in the presentation.

c. Pastries – Cream Puff and Éclair

i. Know the two components of cream puff – the choux pastry and the filling

ii. Prepare and bake a choux pastry using the ingredients and techniques from the presentation.

iii. Prepare the vanilla pastry cream filling using the ingredients and the techniques from the presentation.

iv. Fill the cream puff and éclair with the vanilla pastry cream filling and present on a pastry plate.

d. Pastries – Tartlets

i. Make a sweet tart dough (pate sucree) using the techniques presented in the video

ii. Prepare fillings for tartlets and know the correct consistency

iii. Prepare and present fruit tartlets.

e. Quick bread – Scones

i. Identify the mixing technique to achieve the desired consistency

ii. Explain the effect of cold ingredients in the batter

iii. Identify the leavening agent used for the mixture

iv. Prepare and bake scones using the techniques presented in the video