GROUP 1 BISCUIT

TOOLS INGREDINTS
Wire whisk All purpose flour
Mixing bowl White sugar
Measuring cup Coconut oil
Casserole Tablia
Condensada

PROCEDURES
Put 1 cup of all purpose flour in the mixing bowl and add ½ cup of
white sugar and mix. If you done mixing add ½ cup of coconut oil,
make fine dough and make round ball from the dough then press
with mesh streamer, Place it on a tray inside the casserole cook for
15 to 20mins. When biscuits are ready, cool it the add the melted
chocolate on the top.
 GROUP 2 BUN

TOOLS INGREDIENTS
Mixing bowl 1tbsp sugar
Measuring spoon 2tsp active yeast
Glass measuring cup 1 cup milk 237mL
Teaspoon ½ cup unsalted butter
Pastry brush 1 Large egg
Baking sheet 3 ¼ cup all purpose flour(437g)
Rubber scrapper ¼ cup sugar
Dough cutter 1 tsp salt
Eggwash. 1gg, 1tbsp milk

PROCEDURES
-Put the 1tbsp sugar, 2tsp active dry yeast and 1cup milk (237ml) in the
mixing bowl, mix and let it bloom for 10 minutes.
-Add the melted butter, and 1 large egg and mix the mixture with rubber
scrapper.
-After mixing add 3 ½ cup of all purpose flour, ¼ cup sugar and 1tsp salt and
mix it until it become on fine cough.
-Let it set for 20mins (Uncovered) Resting the dough will help you knead
easily and less sticky.
-Springkle some flour in the tiles and brush the dough with butter knead for
10mins or until smooth.
-After kneading place the dough in and oiled bowl and cover with clean film.
Let it rest for 1hour or until it double in size.
-When it already double it size pounch out gas form the dough into a ball.
-And place all the circle dough into a baking sheet and cover with clean film.
Let it rest for 30mins.
-And make egg wash 1egg and tsp milk, and brush it into the dough.
-Bake at the preheated oven at 180°c for 18 to 20mins.
- After cooking, brush butter on top of the bun.
 GROUP 3 BAGEL

TOOLS INGREDIENTS

Measuring cup 1cup warm water

Measuring spoon 3tbsp sugar
Mixing bowl 2tsp instant yeast
Oven 3 cups all purpose flour
Spatula 1tsp spoon salt
Oil

PROCEDURES

-Fist, mix together 1cup warm water, 3tbsp sugar, 2tsp instant
yeast.
- Add 3 cupsalt purpose flour, 1tsp salt.
- Mix
- Transfer to a lightly floured counter then knead until dough is
smooth.
- Form into a ball and place in an soiled bowl.
- Cover with damp cloth and let it rise for 1hr in warm area.
- Release the gas by punching out the dough.
- Divide into 6 pieces, around 110 grams each.
- Round into a ball.
- Take each dough ball and poke a hole
- Bring large pot of water with 2 tbsp of sugar
- Add 2 bagels at a time, Boil for 25 sec. each side
- Drain the excess water and place in a baking sheet lined with
parchment paper
- Baked in a preheated oven at 120°c for 20mins.
 GROUP 4 FLAT BREAD RECIPE ( NO YEAST)

TOOLS INGREDIENTS
Wire whisk (cups/metric)
Maesuring cup -2cups plain flour (all purpose flour)
Mixing bowl level cups unfinished, not packed) +
Wooden spoon Keep ¼ cup extra for dusting and
Knife dusting dough.
Rolling pin - ½ tsp salt
Non sticky pan - 3 ½ tbsp /50g unsalted butter
Pan turner - ¾ cup milk
Pastry brush

PROCEDURES
-Melt butter in milk: Combine butter and milk and heat until butter is just
milted on stave or in microwave.
- Combine dry: Combine 2 cup flour, salt, butter and milk in a bowl.
- Knead 2 minutes: Springkle work surface with flour then knead for a few
minutes until it is smooth, It doesn`t need much kneading.
Add extra flour if the dough is to sticky.
-Rest 30 minutes: Wrap with cling wrap and rest at roam temperature for 30
minutes or so.
- Roll into rounds: Dust bench top with flour, out dough into 6 pieces, roll into
balls, then roll out into 20cm/ 8 rounds, 2-3 mm thick.
- Heat oil: Heat a non stick pan over high heat (no oil)
- Cook: Place on flat bread in the pan, cook around 1-1 ½ minutes. It should
puff up dramatically. Once the underside has nice golden patches on it, flip
and cook the other side for 45 seconds to 1 minutes until the underside has
golden spots and it puffs up again.
- Keep it wrapped in a tea towel: stack and cooked bread and keep wrapped
with a tea towel, the moisture helps soften the surface, making the even
more pliable.
- Brush with butter or oil (optional): Brush or spread bread with olive oil or
melted butter, for a more luxurious finish. Or even with melted butter mixed
with minced garlic butter version.
 GROUP 5 BREAD ROLL

TOOLS INGREDIENTS

Mixing bowl Flour

Wire whisk Yeast
Cover (cloth) Powder Milk
Spatula Sugar (white)
Wooden spoon Salt
Pastry brush Large egg
Baking pan Vanilla
Weighing scale Softened butter

PROCEDURES

In a mixing boel poor until soft and elastic, brush mixing bowl
120ml lukewarm water with oil, wait until 20 minutes for
1 tbsp. sugar 1 tsp yeast formentation grease baking pan with
Cover with cloth and let oil, the dough double its size after
It set for 5 mins become proofing for 20mins punch down the
Foamy after 5 mins in a dough to remove excess air cut dough
Separate bowl combine 2c. into 50g each, from into a ball for
Flour, 4tsp powdered milk, 20 minutes for pan proofing preheat
1tsp, salt, milk well the oven, evaporate milk and egg, egg
Dry ingredients in one wash, bake for 15-20 mins. Until a
Direction to incoforate air toothpick comes out clean.
Then make a well add egg,
Vanilla, butter, and yeast mixture,
Mix in together, dusting, knead
 GROUP 6 MUFFINS

TOOLS INGREDIENTS
Mixing bowl 2 Cup all purpose flour
Wire Whisk 2 tsp baking powdered salt
Ice cream scoop 150g yogurt
Muffins paper 2 egg
Flour sifter Butter
Measuring cup 1 tsp vanilla
Measuring spoon 1 cup granulated sugar
Oven 2/3 cup evap
Muffins cup

PROCEDURES
-Heat the oven to 190°F degrees, grease, 12 muffins paper cups
and set aside.
- In a large bowl, whisk together the flour baking powder, sugar
and salt
- In a medium bowl whisk together the egg, vanilla extract and
yogurt until smooth, and the egg mixture into the flour mixture
and milk and mix well.
- Add the melted butter and whisk everything, together, just
incorporated.
- Using an ice cream scoop, puor the batter into each muffin
paper cups
- Baked until golden brown for about 18 to 20 minutes.
- Let the muffins cool for 10 minutes before serve.
 GROUP 7 CORN BEEF BREAD WITH CHEESE AND BUTTER

TOOLS INGREDINTS
Mixing bowl Corned beef (any brand)
Saucer Cheese slice
Plate Potato cubes (1 Medium- sized)
Square bowl All-purpose cream (3tbsps)
Fry pan Red onion (7 small sized chopped)
Wooden spoon Ground black pepper (1/4 tsp)
Bread knife Butter (7 tbsp)
Rolling pin Loaf Break
Spoon Beaten eggs (for dipping)
Disposable Beaten eggs (for coating)
Flat sheet Flour (1 tbsp)
Food tong Water (2 tbsp)
Tissues (as paste mixture)

Procedure
- Melt butter in a pan
- Saute chopped red onion for seconds
- Add potato cubes
Cook for 5 minutes until potato are a bit soft
Add corn beef
Mix well
Sprinkle ground black pepper
All-purpose cream
Mix well
Cook for a min. or until mixture dries a bit
Turn off heat when mixture dries a bit already
Transfer creamy corned beef filling to cool down
Remove must of the loaf bread
Flatten loaf using rolling pin
Combine flour and water
Mix well
Paste mixture is ready
Put some paste on sides of the flatten loaf bread
Put con beef filling in the center
Add cheese slice on top
Roll and sides lock
Dip in bread eggs
Roll in bread crumbs
I made 14 cheery corned beef
Try until golden brown
Remove cooked cheesy corned beef bread rolls from the pan
Drain in paper towels to remove excess oils
Serve and enjoy cheesy corned beef bread rolls.