TLE 8 Bread and Pastry Production Module PDF

Immaculate Heart of Mary College, Inc. 54 Aurora Boulevard, Quezon City MODULE IN TECHNOLOGY AND LIVELIHOOD EDUCATION 8 EXPLORATORY COURSE IN BREAD AND PASTRY PRODUCTION  TLE 8...

Immaculate Heart of Mary College, Inc. 54 Aurora Boulevard, Quezon City MODULE IN TECHNOLOGY AND LIVELIHOOD EDUCATION 8 EXPLORATORY COURSE IN BREAD AND PASTRY PRODUCTION  TLE 8 SY 2023 - 2024 MODULE : 1BREAD AND PASTRY PRODUCTION INTRODUCTION/OVERVIEW Welcome to the world of Baking! Beginning students like you will find bread and pastry making a delightful and challenging activity. Breads and pastries come in a wide variety of shapes and sizes and in a wide variety of flavors and fillings. With all these variations, bread and pastry making offers much creative opportunities for experimentation. You can experiment in new forms and looks, or on new flavors or combination of flavors that would be acceptable to the market. Nowadays, breads and pastries, with their wide range of fillings – meat, chicken, vegetable, jam, cheese, nuts, and legumes – have become one-dish meals. They complete with a nutrient that we need daily. More and more people are replacing rice with breads and pastries, either for breakfast, lunch, or supper. Truly, there is a lot to be discovered in bread and pastry making. This unit gives you the basics in the study of breads and pastries. It starts with familiarity on the use and care of baking tools and equipment., on measurements and calculation which you will use in working with ingredients, and on health and safety practices in the occupation , which is a top priority in any job. This is to ensure that you, as well as the product, are in the condition of absolute sanitation. To do well in this module, you need to remember and do the following: Read everything thoroughly and carefully. Always follow the instructions. Finish each activity and submit worksheets before proceeding to the next. Take down notes in your computer or in your notebook. Process question will always be asked to check your understanding. Use a dictionary to look up for the meaning of unfamiliar words. Maximize the features of your computer (desktop/laptop/tablet/smart phone) and its software to help you work more efficiently and to enhance your learning. These includes taking screen shots, screen recording, downloading videos, taking photos, posting, using notepad, recording audio or video, saving a web page, using search engine and many more. Use the rubric to guide you in the preparation and evaluation of the expected outputs. Consult your teacher if you need to clarify or verify something about the activity. Follow the schedule of activities, remind yourself of deadlines. Read in advance when necessary. Find time to relax and take a break. Have fun learning. HOW TO USE THIS LEARNER’S MATERIAL? For the learner: The hand is one of the most symbolized parts of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies and skills at your own pace and time. Your academic success lies in your own hands! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. Here are some reminders on how to use this material. 1. Answer the diagnostic assessment before you proceed to the different activities. The diagnostic assessment determines how much you know about the lessons and identifies the areas you ought to learn more. Your teacher will check and analyze your score to determine your learning needs. 2. This learner ‘s material contains relevant information and activities. Go over each activity carefully. If you encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic unless you are told to do so. REMEMBER that each activity is a preparation for the succeeding activities. 2 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 3. For every lesson/learning outcomes, perform the enhancement activities to enrich the knowledge and skills. 4. After successfully finished the tasks, answer the summative test to be given by your teacher. Your score will be analyzed and will be used by your teacher for the computation of your grades. 5. Lastly, DO NOT mark the learner ‘s material in any way. CONTENT STANDARD Immacordista will be able to demonstrate an understanding of knowledge and skills on the use of basic tools and equipment, occupational health and safety in bread and pastry production. PERFORMANCE STANDARD Immacordista will be able to demonstrate an understanding of skills on the uses of basic tools and equipment, correct mensuration and substitution and prepare and produce bakery products. What I Need to Know CONTENT OF THE LESSON Content Most Essential Learning Competencies Target Date 1. Introduction to Baking Recognize the history of baking and its Week 1 History of baking effect to today’s product. Baking Process and Principles Familiarize oneself on the different (Baking Terms and Procedures) culinary terms used in baking. 2. Bread and Pastry Production  Identify and classify the baking tools Baking Tools and Equipment and equipment. Week 2 Weights, Measurements and  Prepare a mug cake. Substitutions Occupational Health and Safety in  Observe occupational Health and Safety Week 3 the Kitchen while working. Types of Baked Products  Prepare and produce bakery products (quick breads) LESSON 1: OVERVIEW OF BAKING Learning Objectives: 1. Discuss the history of baking; 2. Familiarize oneself with and classify different baking tools and equipment and their uses; and 3. Demonstrate an understanding of the basic introduction to baking, its ingredients, uses and storage. Values Inculcated: VM2 – Empowered inner-directed Vincentian leaders VCV1: Commitment to Vincentian excellence 3 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 What is It Baking is a cooking method using dry heat (Merriam-Webster, 2013). This method could be applied to cooking different kinds of food products, such as fruits or meat dishes. In this module, baking refers to the process of cooking breads, cakes, and pastries. Baking evolved from man’s innovation in the preparation and cooking of grains. Grains are the seeds of cereal grasses, such as wheat and rice. When the grains are pounded and ground, flour is produced. Flour is the basic ingredient of baked products. Baking bread could have begun when man learned to pound or mash grains and with the addition of water to make a paste. When this paste is spread on a hot stone near a fire, flatbread is produced (Gisslen, 2001). Then came the discovery of yeast, and other ingredients. New tools and equipment like ovens and mixers were also invented. These discoveries and inventions resulted in the variety of baked products we have today. There is no clear record of when bread making began but it existed in the ancient times. The earliest Biblical record of bread making is during the time of Abraham (Genesis 14:8) more than 2000 years ago. Years later, the first reference to baking as a profession occurred during the time of Joseph, when the Egyptian Pharaoh jailed and later, hanged his chief baker for offending him (Genesis 40:1 NIV). The chief baker was apparently regarded as a high official position in the household of the Pharaoh. The production of large quantity of breads is said to have started in ancient Rome where pastry cooking was a recognized occupation (Gisslen, 2001) and the pastry cooks can become members of a formal organization of professional bakers called a pastillarium. BAKING TERMS ❖ Bake - To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes before baking. ❖ Baking blind - This is the process of partially or fully baking a pastry case in the oven without the filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it down with ceramic baking beans or dried chickpeas, beans, or lentils. Baking blind is ideal if you have a no-cook filling, a filling that needs little cooking or is cooked at a low temperature. It ensures a crisp finish. ❖ Batter - A mixture of flour, liquid, and other ingredients that is thin enough to pour. ❖ Beat - To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor. ❖ Caramelize - To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor. ❖ Combine - To stir together two or more ingredients until mixed. ❖ Cream - To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth and fluffy. ❖ Crimp - To seal the edges of two layers of dough with the tines of a fork or your fingertips. ❖ Cut in - To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion. ❖ Dough - A soft, thick mixture of flour, liquids, fat, and other ingredients. Stiffened ❖ Drizzle - To drip a glaze or icing over food from the tines of a fork or the end of a spoon. ❖ Dust - To sprinkle lightly with sugar, flour, or cocoa. ❖ Fold in - To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites or whipped cream, without causing a loss of air. ❖ Glaze - To coat with a liquid, thin icing, or jelly before or after the food is cooked. ❖ Grate - To shred with a handheld grater or food processor. ❖ Grease - To rub fat on the surface of a pan or dish to prevent sticking. ❖ Icing - There are a number of different ways to ice a cake. Icing is a term used both for the action of covering a cake and for the covering itself. Icing is sometimes called frosting, particularly in American recipes. Popular icings include: 4 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 Glacé icing (icing sugar and water) Buttercream (icing sugar and softened butter) Cream cheese icing or frosting (icing sugar, cream cheese and butter) Fondant icing (a malleable icing made from ingredients including icing sugar, water and glucose that can be rolled out. It's generally easier to buy this type of icing, also known as ready-to-roll icing or regal ice) Royal icing (a glossy, runny icing that sets hard, made from icing sugar and egg whites) ❖ Knead - To fold, push and turn dough or other mixture to produce a smooth, elastic texture. ❖ Lukewarm - A temperature of about 105°F, which feels neither hot nor cold. ❖ Mix - To stir together two or more ingredients until they are thoroughly combined. ❖ Partially set - To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites. ❖ Peel - To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also refers to the skin or outer covering of a fruit or vegetable. ❖ Pre-heat oven - PREHEATING your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess – obviously a great reason to turn on your oven as early as possible. ❖ Proof - To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly. ❖ Refrigerate - To chill in the refrigerator until a mixture is cool or until dough is firm. ❖ Rind - The skin or outer coating of such foods as citrus fruit or cheese. ❖ Rolling boil - To cook a mixture until the surface billows rather than bubbles. ❖ Sifting - This is the method of passing flour, cocoa or icing sugar through a sieve to remove lumps and aerate it. Most cake recipes will suggest you sift these ingredients for best results. ❖ Softened - Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy blending, but not melted. ❖ Soft peaks - Egg whites or whipping cream beaten to the stage where the mixture forms soft, rounded peaks when the beaters are removed. ❖ Steam - To cook food on a rack or in a wire basket over boiling water. ❖ Stiff peaks - Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks when the beaters are removed. ❖ Stir - To combine ingredients with a spoon or whisk using a circular motion. ❖ Toss - To mix lightly with a lifting motion, using two forks or spoons. ❖ Whip - To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture. ❖ Zest - The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to as “grated peel” in recipes. To create zest, choose the diagonal-hole side of a box grater (it will zest more cleanly than if you use the nail-hole side) and rub lightly to avoid getting the white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or a sharp knife to cut away the peel. THE BAKING PROCESS Successful production of baked products requires an understanding of the baking process. The baking process describes the changes happening to the ingredients at each stage of the process and is basically the same in all baked products. It is important to understand and learn how to control them. 1. Creation of dough or batter. Dough or batter is the mixture that is created when flour and other dry ingredients are mixed with liquid ingredients for the purpose of baking. When this mixture is thick and firm enough to be kneaded or rolled, it is called dough. Batters are mixtures that are thin enough to be poured or dropped from a spoon. 2. Formation and expansion of gases. Gas (carbon dioxide) is released by the action of yeast, baking soda, and baking powder (Gisslen, 2001). Gas (air) is incorporated into dough and batter during mixing, and gas (steam) is 5 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 formed during baking when water is vaporized into steam. Carbon dioxide and air are already in the dough or batter during mixing. They expand when heated and make the product rise. Yeast and baking powder continue to form gases rapidly when first placed in the oven. Steam is formed when the moisture in the dough is heated (Gisslen, 2001). 3. Trapping of the gases in air cells. As the gases are formed and expand, they are trapped in a stretchable network formed by the proteins in the dough (Gisslen, 2001). These proteins are the gluten and egg protein and without this network of protein structure, the gases would escape making the product poorly leavened, heavy, and hard. 4. Gelatinization of starches. In this stage, the starches absorb moisture, expand, and become firmer. This process generally starts at about 60⁰C (140⁰F) (Gisslen, 2001). 5. Coagulation of proteins. The gluten and egg proteins coagulate and solidify when they reach high temperatures, and this process begins at 74⁰C (165⁰F) (Gisslen, 2001). 6. Evaporation of some of the water. This change happens throughout the baking process. Controlling the amount of weight loss due to the evaporation of water may be crucial if a specific weight of baked product is required (Gisslen, 2001), like in the case of Pinoy Pan de sal which should not weigh less than 25 grams per piece (Aning, 2003). 7. Melting of fats. When the fats or shortening melt, they release trapped gas. Different shortenings melt at different temperatures (Gisslen, 2001). 8. Crust formation and browning. Crust is formed as water evaporates from the surface and leaves it dry. Browning occurs when sugars caramelize and starches and sugars undergo certain changes caused by heat. This process also contributes to flavor. Milk, sugar, and egg increase browning (Gisslen, 2001). 9. Staling Baked goods lose its freshness over time resulting in stale products. Staling is the process when changes in structure of the bread and loss of moisture cause the texture and aroma to deteriorate (Gisslen, 2001). Stale baked goods have lost their fresh-baked aroma and are firmer, drier, and more crumbly than fresh products. Baking Techniques and Methods Basic Mixing Methods Once the ingredients have been selected and measured, often the next step is to mix them all together. The general objectives in mixing batters and dough are: 1. Uniform distribution of ingredients. 2. Minimum loss of the leavening agent. 3. Optimum blending; and, 4. Development or prevention of gluten. A. BEATING – to incorporate air in a mixture by mechanical agitation, using a spoon or fork, whisk, rotary beater, or electric mixer, means to vigorously agitate foods to incorporate air or develop gluten. It also means to thoroughly combine ingredients and incorporate air with rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor. B. CREAMING – the process of stirring and beating a solid fat (butter, margarine or shortening) so that it absorbs air. Creamed fat will be soft, smooth, light, and fluffy. Creaming is the technique 6 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 that requires the baker to beat butter and sugar vigorously until they’re soft and creamy, using either an electric mixer or wooden spoon. This aerates the mixture and gives it a mousse like texture. The eggs then need to be incorporated slowly and steadily to prevent the mixture from curdling and to give the cake a fine light texture. The purpose of creaming is to air in the form of tiny bubbles, to act as a rising agent. How to Cream with a Stand Mixer It is important to start on low to medium-low speed until all ingredients have been incorporated, then switch to medium to medium-high speed, making sure to scrape the bowl down periodically to make sure all ingredients have been mixed thoroughly. To do: 1. Add the butter stick(s) to the mixing bowl of a stand mixer, fitted with a paddle attachment. When the butter is still cold but takes the imprint of a finger when gently pressed, it is ready to be creamed. If the butter is solid from the cold or your stand mixer is not powerful enough, you can cut it into tablespoon sized pieces before using. Refrigerate the pieces briefly if too warm or soft. Never use a microwave: it will melt it, even though it will look solid. 2. Beat the butter on low (or medium-low) until softened. It will take about 60 seconds or less, depending on the amount. When using a stand mixer, never go above medium speed, or the butter will heat up. Stop and scrape the beaters and the sides and bottom of the bowl. If you run the mixer at high speed for a few seconds, the butter will magically clear from the mixer blades. Then, scrape the bowl. 3. Add the sugar in a steady stream at the side of the bowl with the mixer on low. 4. Increase the mixer speed to medium and beat for 1 or 2 minutes until lighter in yellow and somewhat aerated. Stop the beater blades, and with a large rubber spatula, scrape the blades and the mixer bowl's sides and bottom. 5. Next, if it is a shortened cake, the (cold) eggs are added gradually in stages, with the mixer on low. The yolks help emulsify and hold moisture within the former air cells and create a water-in-fat emulsion. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters.) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated. The butter and eggs are an excellent temperature. Notice in the photo that it forms ridges on the side of the mixing bowl after the beaters pulls through the mixture; the batter is tacky and not too warm, so it sticks to the side of the mixing bowl. The batter has become lighter in color as it takes on air bubbles and SOMEWHAT fluffy, as well. 6. Then, starting with the flour and dry ingredients, add it with the liquid (cold milk) alternately in stages. The mixture will curdle slightly from the cold milk, but will be corrected with the addition of flour. 7. After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula. Then, let the mixer run for 30 seconds on LOW. The batter should look mixed. Do NOT over mix. Remove the mixing bowl from the mixer. With a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or milk left at the sides and bottom of the bowl. Then, STOP. 7 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 HOW TO CREAM BY HAND WITH A SPOON Let the butter to sit at room temperature for an hour to soften, beat the butter first to soften and then added sugar. Then beat it to light and fluffy mass. For cold, hard butter, cut the butter into 1/2-inch pieces and place it with the sugar in a mixing bowl set over barely simmering water. Beat with a wooden spoon for several seconds until the butter softens. Then set the bowl in a basin of cold water and beat for a minute or two until the mixture is light, fluffy, and a pale ivory color. C. CUTTING IN – mixing a fat and flour with the use of pastry blender or two knives in a scissor-like manner; method that distributes solid fat throughout the dry ingredients using a pastry blender, fork or two knives. D. CUT AND FOLD – a combination of two motions: cutting vertically through the mixture and turning over and over across the bottom of the mixing bowl at each turn. E. FOLDING – the gentle combining of two or more mixtures (one of which is often whipped egg whites or whipped cream) in a figure eight motion, using a spoon or rubber spatula: a method of gently combining a heavier mixture with a more delicate substance such as beaten egg whites or whipped cream without causing a loss of air. When folding, a large metal spoon is the ideal tool because the thin edge cuts through the mixture swiftly and cleanly, ingredients are folded to cut through the mixture and cause minimum disturbance to the air bubbles. It is important not to beat the flour in as this will cause trapped air to escape and reduce the volume of the mixture. F. KNEADING – the pressing, folding, and stretching of dough to develop gluten for good bread structure; to fold, push and turn the dough or other mixture to produce a smooth, elastic texture. Kneading dough is essential to making bread. Kneading stretches the dough and develops the gluten, the springy stuff that gives bread its texture. It also helps to uniformly distribute the gasses that are the byproduct of the yeast ‘s metabolism. G. STIRRING – mixing ingredients with spoon, fork, or spatula: to move spoon in circular motion to incorporate ingredients. Usually refers to combining liquids or melted ingredients. To stir ingredients cooking on the stove top, use a wooden spoon and stir from the bottom of the pan to prevent scorching. String helps to cool a mixture and evenly distribute the heat. H. SIFTING – to separate coarse particles in the ingredients by passing through a sieve. Air is incorporated through this method. Sifting means to pass usually dry ingredients through a fine wire mesh so as to produce a uniform consistency and add air to dry ingredients, such as flour and catches any lumps or unwanted particles to be discarded. It is done by using a flour sifter or by spooning the flour into a fine mesh food strainer and shaking or tapping it over a bowl. When a recipe says: 1 cup sifted, flour – it means sift and then measure. To do, sift flour over measuring cup to measure. Or 1 cup flour, sifted – that means to measure and then sift. Sifting is done to incorporate into the flour and removes any unwanted particles. I. WHIPPING – kind of beating eggs and cream to fill them with air and make them thick and fluffy; to stir rapidly adding air to make light and fluffy in consistency. Cream that is to be whipped needs to have a fat content of at least 36%. It is common for cream to be sterilized and this makes the cream take longer to whip. The Whipping Stages of Egg Whites ✓ Foamy stage – the egg whites are just lightly whipped to a frothy but still fluid consistency. They will consist of large bubbles on the surface that readily pop. The foam will not hold any peaks when the whisk is lifted from it. 8 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 ✓ Soft peak stage – this means that the foam is moist, shiny, and bright white. When the whisk or beaters are lifted, the foam will form a dull peak, then pile softly or gently curl over. It will also flow when the bowl is tilted. ✓ Stiff peak stage – at this stage, the foam maintains its glossy sheen and holds an upright peak when the whisk or beaters are lifted. It will not flow or will just barely flow when the bowl is tilted. At this point, the foam has reached its maximum volume. ✓ Over beaten stage – the egg whites are over beaten when the foam begins to look dry and granular ACTIVITY: READING TIME Direction: Go through the succeeding information about Basic Principles of Baking. Then, write a five- sentence reflection/reaction of how the narrated principles affect the quality of baking. BASIC PRINCIPLES IN BAKING In addition to understanding the baking process, producing quality baked products also involves following several basic principles. Baking is one food preparation method that requires a recipe. A recipe lists the ingredients with exact quantities and the procedures for preparation and the temperature and time for baking. 1. Measure accurately. The previous lesson showed that all the ingredients in baking has specific functions or uses to produce quality baked product. These ingredients work together for the best results. These ingredients work perfectly together when they are in correct proportion (amount of one ingredient in relation to another). Exact quantity of ingredients is also necessary to bring about the desired reactions and changes in the baking process. For example, Salt slows down yeast fermentation (Lesson 1) and when the amount of salt is less than what is required in the recipe, the dough would rise too quickly affecting the shape and flavor of the bread (Lauterbach and Albrecht, 1994). 2. Use the exact ingredients as specified. Aside from the proportion of ingredients, the kind of ingredient itself has specific characteristics which work best with the other ingredients in the recipe. When an ingredient in a recipe is changed, the resulting product may not be of the same quality. For example, bread flour and all-purpose flour have different characteristics (see Lesson 1). When the all-purpose flour in the recipe for muffin is replaced with bread flour, the muffin would be as soft, and light as expected. 3. Follow correct mixing methods and baking procedures. There are appropriate mixing methods different types of bread products which will be discussed in Lesson 6. When a different mixing method is used or when the proper procedure for the method is not followed, poor quality product will be obtained. Baking procedures are also specified in the recipe. The appropriate pan for baking, the baking temperature and the time for baking must be correctly followed. Varying the temperature would change the quality of the product. FACTORS THAT CONTRIBUTE TO SUCCESSFUL BAKING 1. Have a genuine desire for baking. 2. Understand the properties and characteristics of your ingredients. 3. Know the correct methods/ techniques in mixing batters and dough according to the desired products. 4. Use good quality ingredients. 5. Use standardized recipes - means the recipes have been tried and tested as to method of mixing proportion of ingredients used and the expected quality of the bake products, following correct baking procedure. 6. Measure or weigh ingredients accurately. 9 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola  TLE 8 SY 2023 - 2024 7. The use of appropriate tools and baking utensils. Use the right size and kind of pans. 8. Follow the correct temperature and baking time. Common Malpractice in Baking 1. Inaccurate measurement 2. Wrong hand mixing technique 3. Substitution of quality ingredients 4. Use of inappropriate tools and utensils 5. Failure to follow the correct temperature and baking time References: REX Book Store Learning and Living in the 21st Century Revised Edition, 2018 Bread and Pastry Production Training Regulation YOUTUBE: All the right measure - https://www.youtube.com/watch?v=0v-ulU_mi7o&t=17s How to Measure wet and dry ingredients - https://www.youtube.com/watch?v=qzr82EuiJu0&t=99s How to Cream Butter and Sugar - https://www.youtube.com/watch?v=3JHhu5oSi30 Mixing Techniques in Baking - https://www.youtube.com/watch?v=dRjhs83L-lk Basic baking: Mixing Method - https://www.youtube.com/watch?v=SMzQvIJkBwE 10 |Module 3: Bread and Pastry Production Prepared by: Ms. Anna Vanessa Riola