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Soft Dough: Ingredients

This document contains recipes for soft dough, sponge cake, and Swiss buttercream icing. The soft dough recipe calls for bread flour, yeast, sugar, eggs, butter, salt, and evaporated milk. The ingredients are mixed and kneaded together then proofed before baking. The sponge cake recipe uses cake flour, sugar, baking powder, oil, eggs, cream of tartar, and vanilla. The eggs and sugar are beaten into a meringue before folding into the other ingredients. The Swiss buttercream icing is made by beating egg whites and sugar into a meringue, then gradually mixing in cubed butter, lard, and vanilla.

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Ernez Peralta
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218 views2 pages

Soft Dough: Ingredients

This document contains recipes for soft dough, sponge cake, and Swiss buttercream icing. The soft dough recipe calls for bread flour, yeast, sugar, eggs, butter, salt, and evaporated milk. The ingredients are mixed and kneaded together then proofed before baking. The sponge cake recipe uses cake flour, sugar, baking powder, oil, eggs, cream of tartar, and vanilla. The eggs and sugar are beaten into a meringue before folding into the other ingredients. The Swiss buttercream icing is made by beating egg whites and sugar into a meringue, then gradually mixing in cubed butter, lard, and vanilla.

Uploaded by

Ernez Peralta
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Soft dough

Ingredients:
 200 g. Bread flour / First Class flour
 1tbsp.Yeast
 100 g. White sugar
 2 pieces eggs
 85 g. butter (1/3 cup)
 5g. salt
 275g. Evap. milk
PROCEDURES:
1. Sift flour before measuring then put it in the mixing bowl.
2. Mix together the yeast and sugar on one side of the bowl.
3. Mix salt and butter in another side of the bowl
4. Then put the eggs one at a time on yeast and sugar.
5. Then put the milk in yeast mixture.
6. Knead altogether all the ingredients until smooth, elastic
and sating.
7. Proof or rest for 1 hour or until double the size.
8. Punch down. Cut into desired size and form into desired design.
9. Proof for 1 hour or until double in size
10.Bake for 10-15 minutes.
SPONGE CAKE
Ingredients:
 200 g. cake flour 100 g. water
 100 g. white sugar 6 pieces egg yolk
 1tbsp. baking powder 6 pieces egg whites
 50 g. corn oil 100 g. white sugar
 1 tsp. cream of tartar 1 tsp/ 5 g. vanilla

PROCEDURES:
1. Line the round cake pan and jelly roll pan with lard and wax paper. Set aside
2. Combine the first three ingredients in a mixing bowl.
3. Make a well then add the remaining three ingredients. Well mix
4. In another mixing bowl, put egg white and cream of tartar, then beat using hand or
electric mixer
5. Add sugar and vanilla until stiff peak is reached.
6. Put the egg white mixture in the flour mixture and do the cut and fold
7. Put the cake mixture in the jelly roll pan and round cake pan then bake.

SWISS BUTTERCREAM ICING


2 egg whites
150 g. white sugar
225 g. cold butter
100 g. Lard
1tsp/5 g. vanilla

PROCEDURES:
1. Put the egg whites and sugar in clean, gease-free mixing bowl and stir together until
the sugar is blended into the egg whites.
2. Place the bowl over a saucepan of simmering water and stir frequently until the sugar
is dissolve and this mixture reaches 140-150’ f (2min.)
3. Transfer the egg white into the mixer and beat on high spped until the meringue and
the bowl are cool to touch.
4. Add the cubed butter followed with lard gradually mixing after addition ubtil they
fully incorporated and scaping down the sides of the bowl as necessary
5. Blend in the vanilla. The butter cream is ready to use or maybe tightly covered and
stored in the refrigerator for up to 1 week

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