BAK130: Bakery Basics
Professional Cooking 9th Edition by Wayne Gisslen
Read assignment:
- Chapter 30 Food Presentation
- Chapter 31 Bakeshop production: basic principles and ingredients
- Chapter 32 Yeast Products
- Chapter 33 Quick Breads
- Chapter 34 Cakes and Icings
- Chapter 35 Cookies
Instructor Name: Robert Holland
Email Address: rholland@RTC.edu
Office Phone: 425-235-2352 X 5596
Room Number: I-109
Measurement
"tsp" is the abbreviation for teaspoon,
while "tbsp" is the abbreviation for tablespoon:TeaspoonA unit of measurement for volume, typically used in cooking and baking. The abbreviation is "tsp" or, less commonly, "t.", "ts.", or "tspn.".TablespoonA unit of measurement for volume, typically used in cooking and baking. The abbreviation is "tbsp.", "T.", "Tbls.", or "Tb."
0 How to shape a pretzel
https://www.youtube.com/watch?v=uwy9c0foFTc&t=42s
1. Easy Coconut Macaroons
https://www.alattefood.com/easy-coconut-macaroons/
With Chocolate Coating
https://www.youtube.com/watch?v=9X4DfvkqP9YIngredients
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- 4 egg whites
- 1/2 cup granulated sugar
- a dash of salt, around 1/8-1/4 tsp
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 4 cups sweetened coconut, shredded
- Preheat oven 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, add egg whites, sugar, salt, almond extract, and vanilla extract.
- With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes.
- Add coconut to egg white mixture, and stir until combined.
- With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.
- Bake for about 20-25 minutes, or until the macaroons are golden brown.
- Enjoy!
2. Meat Floss Bread Roll 肉松面包卷
Option 1:
Ingredients 食材：
The dough 面团：
- 50g [1.8 oz] Cake flour 低筋面粉 1/3cup+1tbsp
- 180g [6.3 oz] Bread flour 高筋面粉 1cup+2tbsp+1tsp
- 30g [1oz] Egg liquid 鸡蛋液
- 115-120g [4.1 oz] Milk 牛奶 7tbsp+2tsp
- 20g [0.7 oz] Sugar 糖 1tbsp+2tsp
- 3g Instant Yeast 酵母 1 tsp
- 2g Salt 盐 1/4 tsp
- 25g Unsalted Butter 无盐黄油
2. Other ingredients其他材料：
- Green onion 葱花
- 1tsp Oil 油（add to green onion）
- egg liquid 鸡蛋液
- Kewpie Mayonnaise 丘比蛋黄酱
- Meat floss 肉松
Instructions
- Dump all excepts butter into bowl and mix it.
- Ferment at room temperature for one hour, raise to double size
- roll the dough flat around 20cm, then roll flat again into 28 * 28cm
- Put into warm place and ferment secondary time for 60 minutes.
- Preheat the Oven 180°C（360℉）, baking for 15 minutes烤箱预热180°C（360℉）烤15分钟
Mould size 模具大小：11"x11"x0.8"/ 28cm*28cm*2cm
3 more Options for bread rolll
SPRING FLOSS ROLL RECIPE | BAKE WITH JAY
3. Meat Floss Bread 肉松面包
Milk Bread
- 500 g Bread flour All purpose [ that is, low gluten flour] will also work if you don't have bread flour
- 280 g Water Or milk
- 15 g Milk powder
- 55 g Sugar
- 7 g Sea salt
- 1 Large egg
- 5 g Instant dry yeast
- 40 g Unsalted butter
Filling
- 100 g Pork floss, 50g for each loaf
- 1 cup Chopped green onion, *Green parts only
- ½ cup Kewpie mayo, Divided between 2 loafs
- ¼ cup Condensed milk, Optional
Toppings
- Egg wash and sesame seeds
- OR Additional mayo and pork floss
- OR Grated cheeses
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Instructions
Making dough
1 Add water or milk, sugar, milk powder, yeast, egg, salt and the bread flour into a mixing bowl and mix with a spoon or spatula. Once the liquids have been absorbed, continue to knead by hand or in a stand mixer on low.2 When the dough has become one, add in the soften butter and mix again to combine all the butter into the dough. When that’s happened, knead on speed 3 for 10-15min. Or until you have a very elastic dough with well developed gluten strands.3 To test, you should be able to stretch the dough very thin without it tearing. Then form into a ball and cover to leave it for it’s first rising in a warm humid place.4 When the dough had more than doubled in size, which can take any where between 1-2 hours, punch out the air and divide into 2 equal pieces. and shape those into balls and let them rest for 10min.
Shaping the loaves
5 Roll out each dough into a rectangular shape of approx. 40 x20 cm. Or whatever width that would fit in your preferred loaf pan.6 Spread the Kewpie mayo generously and evenly on half of the rolled out rectangular dough. And sprinkle the pork floss generously on top of the mayo, followed by the chopped green onion.7 When the toppings are in place, fold the other side of the dough over top to cover the filling entirely. Use a dough cutter or knife and cut 1cm wide stripes down the folded dough, leaving a 1-2cm area un cut on the top.8 Then taking one strip at a time, twist it in one direction so that each strip is now a spiral of dough plus dough with filling layered in between. When they are all done, flatten out the ends and start to roll the entire loaf from top,9 Once you get to the end, leave the loaf on its seams and press either sides to compact the shape. Carefully lift and put this into your loaf pan. Cover and let it rise for the second time.
Baking
10 Another 45min-1hr later, the shaped loaf should be ready for the oven. Brush with egg wash and sprinkle with sesame seeds or any other topping you would like. Put into a 350F/180C oven for 25-30min.
11 Once baked, removed from pan immediately and leave the loaves to cool down on a wire rack.
4. Meat Floss Bun 肉松面包
Pork Floss Milk Buns (Tangzhong Method): Japanese Milk Bread with Rousong
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