FUNDAMENTAL OF BAKING

Fundamental
of

Baking

Aniza Arifin
Noraida Abdul Karim
Mohd Izwan Mohd Zaki

Arina Aqilah Sukur
Rahman Abdullah



FundBamaenkitnaolfg

PREFACE IN A GLANCE

The world of pastry has changed immensely over
the last few decades. In this book we will look at
the techniques that are becoming commonplace and
explore the principles behind designing the basic in
baking. The Fundamental of baking, and anyone who
wants to be a master pastry chef must understand
the principles and basic that make baking work. This
book sharing the inspired of the author’s commitment
revealing the complex mysteries of bread loaves,
pastries, and everything in between.
Among other additions, The Fundamental of Baking
–first Edition 2017 includes the tested recipes and
formulas are instructional and easy to adapt for
beginner. This detailed and informative guide features:

• An introduction to the major ingredient
groups, including sweeteners, fats, milk, and leavening
agents, and how each affects finished baked goods
• Photographs and illustrations that show
the baking at work

For both practicing and future bakers and pastry chefs,
The Fundamental of Baking offers an unrivaled hands-
on learning experience. These have been designed as a
modular series, and therefore can be used to support
a wide variety of programs that offer training in food
service skills.

Credit:
Faculty of Hotel and Tourism Management, UiTM
Cawangan Terengganu.
FFM Berhad.
Icons used in this book are made by Freepik from
www.flaticon.com

ISBN: 978-967-14848-0-7

Introduction to Baking Principles 9

Unit of Measurement 11
Baker’s Percentage 12

Characteristics & Functions of 15
Major Baking Ingredients
17
Wheat Flour
Sugar & Sweetening Agents 20
Eggs
Fats 23 CONTENTS
Milk & Dairy Products 25
Leaveners
Salt 27
Flavorings/ Extracts/ Emulsions
Chocolate & Cocoa 30
Spices
32 Desserts 105
Yeasted Dough & Fermented Products 33 106
34 Types of Dessert
Yeast 35 Sauces & Garnishes 107
Steps in Yeast Dough Production Plating Guidelines 110
Methods in Mixing Yeast Dough
Troubleshooting 37 Recipes 112
Recipe
38 Cookies 123
Pastry 39
Laminated Dough 40 Types of Cookies 124
Characteristics & Their Causes
Mixing 41 Mixing Method 126
Shaping & Baking 42 Troubleshooting 128
Baking Puff Pastry 129
Troubleshooting 49 Recipes 135
Recipe
50 French Pastry 141
Short Crust & Sugar Crust
Types of Pastry Dough 51
Production of Short Crust & Sugar Crust 58
Troubleshooting 59
Recipes 59
61
Choux Pastry
Production of Choux 62
Recipes 63
64
Basic Cakes 68
70
Categories of Cakes
Production of Cakes 72
Common Cakes Problems & Cures
Assembling & Decorating Cakes 73
Leveling, Layering, Filing, & Coating 75
Recipes
79

80
82
84
88
91
96



Acknowledgement

The goal of the book is to provide students with a solid theoretical and practical foundation
in basic practices including selection of ingredients, proper mixing and baking techniques
and skilled presentation. The recipes and method primarily form the core of the book
supplemented with explanations of advanced technique and formulas enabling the readers to
learn and practices a broad range skill.

We cannot express enough thanks to all committee for their continued support and
encouragement. A book of this nature and scope must always be more than a one person job.
First of all, the authors would like to thank a large group of
people who are in many ways the unsung heroes of Fundamental of Baking. Testing formula,
compilation and retesting old ones is important part of the book.

Thank you for the authors team who contribute the most for the completion of this book.
Finally, we wish to thank everyone at of Faculty of Hotel and Tourism Management UiTM
Terengganu who also encourage us to work hard on this project.

REVIEWERS

Aniza Arifin
Noraida Abdul Karim
Mohd Izwan Mohd Zaki
Arina Aqilah Sukur
Rahman Abdullah



IntrodBuactikoinngto

Principles



MUeasnuirteomf ent

Equivalents between Imperial and Metric units:

Weight

Imperial ↔ Metrics

0.035 oz 1g

1 oz 28.4 g

1 lb (16 oz) 454 g

2.2 lb 1 kg

Volume

Imperial ↔ Metrics

1 tsp 4.9 ml

1 fl oz 29.57 ml

1 cup 237 ml

1 quart 950 ml

33.8 fl oz 1L

Temperature

Imperial ↔ Metrics

00F -170C
320F 00C
2120F 1000C

fundamental of baking 11

Baker’s
Percentage

Baker’s percentage, sometimes
called baker’s math or formula
percentage, is a notation method
indicating the flour-relative
proportion of ingredients used
when making breads, cakes,
muffins, and other pastries. In
Baker’s percentage, each ingredient
is expressed in parts per hundred
as a ratio of the ingredient’s mass
to the total flour mass (Flour =

Total weight of ingredient x 100 %
Total weight of flour

= % of ingredient

100%). Flour-based recipes are more
accurately conceived as baker’s or
formula percentage. For example, if
a recipe calls for 1000 g of flour and
500 g of sugar, the corresponding
formula percentages will be 100%
and 50%. Because of the way these
percentages are stated, as a percent
of flour mass rather than of all
ingredients, the total will always
exceed 100%.

12 fundamental of baking

EXAMPLE 1 EXAMPLE 2

A yeast-dough formula The baker knows how much the recipe’s
could call for the ingredients weigh, and uses uniform weight
following ingredients: units in decimal form:

100% flour flour 10 kg
35% water water 3.5 kg
35% milk milk 3.5 kg
4% fresh yeast fresh yeast 0.4 kg
1.8% salt salt 0.18 kg

To derive the ingredient The baker’s percentage defines the flour
weights when any as equal to 100%, thus divide all ingredient
weight of flour is weights by the flour weight:
chosen:
flour 10 kg ÷ 10 kg
X = flour weight water 3.5 kg ÷ 10 kg
0.35 * X = water weight milk 3.5 kg ÷ 10 kg
0.35 * X = milk weight fresh yeast 0.4 kg ÷ 10 kg
0.04 * X = yeast weight salt 0.18 kg ÷ 10 kg
0.018 * X = salt weight
The uniform weight units cancel each other,
If the baker chooses to all that’s left is to calculate and multiply by
use 10 kg of flour, the 100 for percentage:
recipe would call for:
flour 10 ÷ 10 = 1.00 = 100%
10 kg flour water 3.5 ÷ 10 = 0.35 = 35%
3.5 kg water (or 3.5 L) milk 3.5 ÷ 10 = 0.35 = 35%
3.5 kg milk fresh yeast 0.4 ÷10 = 0.04 = 4%
0.4 kg fresh yeast (or salt 0.18 ÷ 10 = 0.018 = 1.8%
400 g)
0.18 kg salt (or 180 g)

fundamental of baking 13



ChaFraucntecritstioicsn&s

Baking InogfrtehediMeanjtosr



1. Wheat F lour

Wheat flour is the backbone cohesive films. Have a high water
ingredients in baking and absorption value and require
pastry. A baker must understand longer mixing time for the gluten to
the basic of wheat flour in order develop. Commonly used in yeast
to produce quality baked products. raised products, like breads, rolls,
There are many types derived from croissant, puff pastry and Danish.
wheat flour, but the most common
are strong and soft flour. Soft flour are flours milled from soft
wheat, are whiter in color and finer
Strong flour are flour milled from to touch. Tend to pack easily when
hard wheat, are creamy or creamy squeezed. Soft flour typically forms
white in color. They feel slightly weak gluten that tears easily. Weak
gritty and granular. This coarseness does not necessarily less desirable
make it do not packed easily when as it produces more tender
squeeze. Typically, strong flour products as in cakes, cookies and
form high quality gluten which pastries.
stretches nicely and forming strong

fundamental of baking 17

OTHER TYPES/NAMES OF COMMON WHEAT FLOUR

High gluten flour All purpose flour

Milled from hard wheat. Found in many household
and retail markets.
Very high amount of Formulated to be slightly
weaker than bread flour
gluten. Used almost so it can be used for
pastries as well. Bakers
exclusively for yeast however prefer to use
flour formulated for
raised baked goods, specific purpose to give
the best results.
particularly those
Self raising flour
requiring maximum
White flour in which
strength and structure. baking powder has been
blended uniformly and
Breads made from it can sometimes salt has been
added. Disadvantages; no
sometimes be tough and single blend is right for
all purpose and baking
chewy. (bagels, hearth powder content loses
its aerating or leavening
bread and hard rolls) power with time. Thus,
the quality of baked
Cake flour goods fluctuates.

Milled from soft wheat.
Finer granule, whiter
color, lower protein.
Usually bleached. Giving
a stark white color.

Whole wheat flour

Milled whole grain from
the whole wheat kernels.

Pastry flour

Milled from soft wheat.
Low protein content and
is not usually bleached.
Ideal for cookies and
many pastries

18 fundamental of baking

FUNCTION OF FLOUR

Adds nutritional value

Provides structure Contributes to complex Contributes flavor and
carbohydrates, vitamins, color
Contribute to toughening minerals and protein.
or structure building Flours vary in color and
in baked goods. Flour Absorb liquid relatively have a mild
also provide ‘structure’ slightly nutty flavor
in thickening of pastry By absorbing moisture especially whole wheat
cream and certain pie (water/oil/etc) flour flour.
filling. helps to bind ingredients
together.

fundamental of baking 19

2. Sugar &
Sweetening

Agents

Sugar is a carbohydrate that
occurs naturally in every fruit and
vegetables. It has the following general
purposes in baking:

a. Add sweetness and flavor
b. Creates tenderness and fineness of

texture partly by weakening the gluten
structure

c. Give crust color
d. Increase keeping qualities by re-

taining moisture

e. Act as creaming agents with fats

and as foaming agent with eggs

f. Provide food for yeast

20 fundamental of baking

THE TYPES OF SUGAR & SYRUPS ; THEIR SOURCES
AND FUNCTIONS IN BAKING

Granulated/table Commonly used in cooking, baking, and
sugar beverage where large granules can be
Castor sugar tolerated. 99% pure sucrose

Icing sugar, Small granules. Used most often in baking.
confectioners’ sugar, Dissolve quickly. Make more uniform batter
powdered sugar and support high quantity of fat and produce
Brown sugar uniform air cell (creaming).

Palm sugar Ground from granulated sugar to fine powder
form. Contain small amount of cornstarch to
Corn syrup prevent caking. Use for fondant, royal icing
and dusting.

Regular cane sugar that has not been
completely refined. Contains sucrose,
molasses, caramel and other impurities

Derived from juice collected from the
flowering stalk of coconut tree. The juice is
cooked until concentrated and cooled to set.
Used in most southeast Asian countries in
making traditional kuehs, desserts, drinks and
cakes.

Syrup prepared from cornstarch, used in as a
sweetener. A type of invert sugar. Produced
by breaking down (hydrolyzing) cornstarch (a
product of corn). Contains dextrin, maltose,
and dextrose. Used in candies to prevent
crystallization and in frozen dessert to prevent
ice formation.

fundamental of baking 21

Molasses Thick syrup produced in refining raw sugar
and ranging from light to dark brown in color.
Glucose syrup It is a byproduct of sugar refining.
Malt syrup
Maple syrup Light molasses comes from the first boiling of
Honey the sugar syrup and is lighter in both flavor
and color. It’s often used as a pancake and
waffle syrup.

Dark molasses comes from a second boiling
and is darker, thicker and less sweet than light
molasses.

Blackstrap molasses comes from the third
boiling and is what amounts to the dregs of
the barrel. It’s very thick, dark and somewhat
bitter.

Colorless and nearly tasteless. Retains
moisture and used in icings and candies.

Extracted from barley that has been sprouted.
Used in breads as food for yeasts. Give flavor
to baked goods and color to crust.

Syrup made from the sap of sugar maple, red
maple or black maple trees. Used as topping
over pancakes, waffles and ice cream or made
into candies.

Natural sugar syrup. Honey is a sweet syrupy
substance produced by honeybees from the
nectar of flowers. Adds sweetness and retain
moisture in baked goods. The lighter the color
the better the grade.

22 fundamental of baking

3. Egg

THE FUNCTION OF EGGS IN BAKING

Structure and binding

Egg protein has coagulation properties to bind
ingredients together and coagulates to give
structure to baked products. This is especially
important (structure) in high ratio cakes.
Makes bake products more tough or chewy
unless balanced by fat and sugar, which are
tenderizers.

Emulsifying fats & liquids

Contain natural emulsifier that help produces
smooth batter. This action contributes to
volume and texture

Leavening Beaten eggs incorporate air in tiny cells. In
batter, trapped air expends when heated and
Flavor aids in leavening
Nutritional value
Color Carries and enhance some flavor. Imparts
Crystallization control desirable egg flavor e.g. in custards and
confections.

Contain protein, fat, minerals and other
components

Imparts a yellow color to dough and batters.
Also browning in crust color.

Egg white protein prevents crystallization of
sugar and promotes smoothness in chocolate.

Moisture Eggs are mostly water. It’s part of the liquid in
a formula.

24 fundamental of baking

4. Fats

The major functions of fat in baked items
are;

a. Tenderize products and soften the texture
b. Add moistness and richness
c. Increase keeping quality
d. Assist in leavening in creaming cakes, icing,

give flakiness to puff pastry, pie dough and
similar products.

Many fats are available in the market. Each has
different properties that make it suitable for dif-
ferent purposes. Among the properties a baker
must consider when selecting a fat for a specific
uses are its melting point, softness and hard-
ness at different temperature, flavor, and ability
to form emulsions.

The following list the fats available;

Shortening

Solid hydrogenated fats, usually white and
tasteless. Consist of nearly 100% fat. May
be made from vegetable oils, animal fats, or
both. Has high melting point. Better creaming
properties.

fundamental of baking 25

Butter Milk fat that is churned from cream. Has low
Margarine melting point that gives excellent results in all
baked goods, icings and creams. Add flavor
Oils: vegetables origin and texture.

Fat: animal origin Made from hydrogenated vegetable oil or
blend of animal and vegetable oil, water, milk
solid and salt. Less flavor compared to butter.

Cake margarine/ baker’s margarine are soft
and have good creaming ability.

Pastry margarine is tougher and more elastic
and has a waxy texture. Especially formulated
for dough that form layers (puff pastry and
Danish).

Oils are liquid fat. Oils that are prepared from
vegetables oils are refined, bleached and
deodorizes. (Cottonseed oil, soybean, corn
oil, palm oil, sunflower, sesame and peanut
oil).

Not often used in baking because they spread
through batter too thoroughly. No creaming
properties. Prevent gluten formation. For
greasing.

Lard – rendered hog fat. Has high melting
point. May be used for dough and for frying.
Odorless and tasteless
Tallow – rendered beef fat. Has strong beefy
flavor

26 fundamental of baking

5. Milk &
Dairy Products

Next to water, milk is the most
important liquid in the bake shop.
Milk contributes to the texture, flavor,
crust color, keeping quality and nutritional
value of baked products.

The following list the milk and milk
products;

Fresh milk

Pasteurized milk – has been heated to kill
disease producing bacteria and then cooled.
Most milk and milk product has been
pasteurized.

Raw milk – has not been pasteurized. Not
often used.

Homogenized milk – has been processed so
the cream doesn’t separate.

Cream Whipping cream – cream with a high
percentage of butterfat that can be whipped
until stiff. Has fat content of 30 to 40%

Light cream – cream that has at least 18%
butterfat; “in England they call light cream
`single cream’”. Also called table cream or
coffee cream.

Half and half – A mixture of two things in
equal portions, especially a mixture of equal
parts of milk and cream. Has fat content of 10
to 12%.

Crème fraîche – Cream that has been slightly
fermented and thickened with lactic acid,
often used as a topping or an ingredient in
sauces. Has a tangy flavor.

Fermented milk product Buttermilk – cultured buttermilk, fresh liquid
milk that has been cultured or soured by
bacteria. Buttermilk, liquid left after butter
making.

Sour cream- has been cultured or fermented
by adding lactic acid. Makes it thick and
slightly tangy. Has 18% fat.

Yogurt – milk cultured by special bacteria. Has
custard like consistency. May be flavored and
sweetened.

28 fundamental of baking

Evaporated and Evaporated milk – milk with about 60% of
condensed milk water removed. It is sterilized and canned.
Has cooked flavor.
Dried milk
Condensed milk – milk that has 60% water
Cheese removed and heavily sweetened with sugar.

Dried whole milk – whole milk that has been
dried to powder.

Nonfat dry milk – also known as nonfat milk
solid. It is skim milk that has been dried to
powder. Available in regular and instant form
( dissolve in water more easily)

Baker’s cheese – soft un-aged cheese with
low fat content. Dry and pliable and can be
kneaded like a dough.

Cream cheese – soft un-aged cheese. Has
higher fat content. Used in rich cheesecake
and specialty products.

fundamental of baking 29

6. Leaveners

Leavening is the production or incorporation of
gases in a baked product to increase volume
and to produce shape and texture.

The following lists the leavening agents commonly
use;

Yeast

Fresh yeast/compressed yeast – moist and
perishable. Preferred by professional bakers.
Usually purchased in 450g cake.

Active dry yeast – dry, granular form of yeast.
Must be dehydrated 4 times its weight in warm
water (43˚c) before use.

Instant dry yeast – dry, granular form. It can be
added straight to batter. Absorb moisture quickly.
Produces more gas than regular dry yeast. Less is
needed.

Chemical leaveners

Baking soda – produce carbon dioxide. Make
the baked goods expand, or rise. Has a slightly
alkaline taste

Baking powder – mixtures of baking soda plus
acid. Also contain starch which prevents lumping.
When in access, creates undesirable flavor,
undesirably light crumbly texture. Cake may rise
too much and fall before set.

30 fundamental of baking

Air Incorporated in batter by two methods;
Steam creaming and foaming

1. Creaming is the process of beating fat

and sugar together to incorporate air. It is
an important technique in cake and cookie
making. Some pound cakes and cookies are
leavened almost entirely by this method.

2. Foaming is the process of beating eggs,

with or without sugar, to incorporate air.
Foams made with whole eggs are used to
leaven sponge cakes, while angel food cakes,
meringues, and soufflés are leavened with
egg’s white foams.

When water turns to steam it expands 1000
times its original volume. Puff pastry, cream
puffs, popovers, and pie crusts use steam
as their major or only leavening agent. If
the starting baking temperature for these
products is high, steam is produced rapidly
and leavening is greatest.

31

7. Salt

Plays a very important role in baking more than
just flavor enhancer. It also has these functions:

a. Strengthen gluten structure and makes it more

stretchable. Thus, improve texture of bread.

b. Salt inhibits yeast growth. It is therefore

important for controlling fermentation in bread
dough and preventing growth of undesirable wild
yeast.
Quantity of salt in a formula must be carefully
controlled. Too much salt, the fermentation and
proofing are slowed down. Not enough salt,
fermentation proceed too rapidly. The yeast use
too much sugar in the dough and consequently,
the crust doesn’t brown well. Never add salt
directly to water in which yeast is softened.

32 fundamental of baking

8. F lavorings
- Extracts
- Emulsions

Vanilla

Most important flavoring in the bakeshop. The
source of flavor is the ripened, partially dried fruit
of a tropical orchid called vanilla pod or vanilla
bean. Highly priced. Very expensive.

Extract & emulsions

Extract – flavorful oils and other substances
dissolve in alcohol. (vanilla, lemon, coffee and
bitter almond)
Emulsion – flavorful oil mixed in water with aid of
emulsifier such as vegetable gums. Their flavor is
strong. Have either natural or artificial flavorings.

fundamental of baking 33

9. Chocolate
& Cocoa

• Chocolate and cocoa are derived from cocoa or
cacao beans.

• When the beans are roasted and ground, the
resulting product is called chocolate liquor, which
contains a white or yellowish fat called cocoa
butter.

• Cocoa is the dry powder that remains after part
of the cocoa butter is removed from chocolate
liquor.

• Cocoa and chocolate are high in starch. When
cocoa is added to a cake formula, it is sometimes
considered part of the flour proportion for this
reason.

• Dutch process cocoa is processed with an alkali.
It is slightly darker, smoother in flavor, and more
easily dissolved in liquids than regular cocoa.

• Bitter or unsweetened chocolate is straight
chocolate liquor.

• In some less expensive brands, some of the
cocoa butter may be replaced by another fat.

• Sweet chocolate is bitter chocolate with the
addition of sugar in varying amounts. If the
percentage of sugar is low, it is sometimes called
semisweet or bittersweet.

• Milk chocolate is sweet chocolate with the
addition of milk solids. It is used primarily in candy
making.

34

10. Spices

The most important spices in the bakeshop
are cinnamon, nutmeg, mace, cloves, ginger,
caraway, cardamom, allspice, anise, and poppy
seed. Because spices are used in small quantities,
it is not much more expensive to use the best
quality, and the results are superior. Spices should
be measured by weight unless the quantity is so
small that measuring spoons are necessary.

35



Yeasted Dough/

Fermented

Products

Yeast

1. Yeast Characteristic

Yeast is very sensitive to the temperature.

Temperature ~ condition
~
10C ~ Inactive
150C - 100C ~ Slow reaction
200C - 320C ~ Best growth
Above 380C Reaction slow
600C Yeast killed

2. Market Form of Yeast

• Fresh yeast / compressed yeast: Moist and perishable

• Active dry yeast: Dry/ Granular form, dissolve in water before use in
dough, will expand to 0.5 times.

• Instant dry yeast: Dry granular form, no need to dissolve, will expand
to 0.35 times.

38 fundamental of baking

3. Fermentation of Yeast

Fermentation of yeast is explained in below formula:

Yeast + Sugar = CO2 + Alcohol

Sugar can be found naturally in the flour or they are being added to the
dough. They are two imperfections that can be found in fermentation of
dough, which are, under-fermented dough and over-fermented dough.
Under-fermented dough or young dough has unbalanced volume and
coarse texture. While, over-fermented dough or old dough is sticky,
hard to work and has sour taste.

4. Yeast Product Type

• Lean dough: Low in fat and sugar. Eg; hard roll, pizza, white bread,
wheat bread.

• Rich dough: High in fat, sugar and eggs. Eg; brioche, sweet roll

• Rolled-in yeast dough: Fats is incorporated into dough. Eg; croissants,
Danish.

Steps in Yeast Dough Production

Scaling Mixing Fermentation Punching
Ingredients

Makeup/ Benching/ Rounding Scaling
panning/ intermediate
moulding
proofing

Proofing Baking Cooling Storing

fundamental of baking 39

Methods of Mixing Yeast Dough

1. Straight dough method.

The straight dough method is perhaps the most familiar approach
to all bakers, professional and amateur alike. It incorporates all the
ingredients and the twelve steps in a direct fashion as dictated by the
ambient temperature of the bakeshop, proceeding through the steps
with no break. The total time of the cycle would be about four hours
from start to finish.

2. Sponge method.

The sponge method follows the same twelve production steps with
a few exceptions. Initially a percentage of the total flour, water, and
yeast are mixed to form a sponge or pre-ferment. The sponge method
enhances the flavor profile of the final product. A longer, cooler
fermentation can be applied, ranging anywhere from three to twenty-
four hours. During this time the lactic acid bacteria in the water-flour
mixture have full time to develop. The resulting buildup of organic acids
and alcohols contributes to a more developed flavor profile. When the
sponge is ripe, it is incorporated into the remaining flour, water, salt,
and other ingredients. The twelve steps are followed from this point on.

Washes for Yeast Products:

Water ~ For hard crusted products, keep crust from drying.
Starch Paste ~ Rye breads, gives shine
Eggwash ~ Gives shiny brown in color

40 fundamental of baking

Troubleshooting

The most obvious faults in bread dough is related to the handling
of the yeast. Most often the retardation of the yeast is due to poor
temperature control or over/under development. Some common
faults include the following:
Poor volume
• Yeast killed by excess heat.
• Insufficient proving time.
• Flour is not strong enough.
Oven Temperature
• Dough is too soft / not enough flour.
• Over proofing.
• Oven temperature is too low.
Yeasty Aroma
• Too much yeast.
• Over proofing.
Open / Uneven Texture
• Insufficient proofing time.
• Too much yeast.
• Too much liquid.

fundamental of baking 41

Soft Roll Methods 1. Mix all dry ingredients
together, and then rub the
25 gm/ portion butter into the flour.
15 pax
1800C 2. Add yeast then mix
10 -12 minutes
3. Add water to form soft
Ingredients WATER 143 gm dough and knead the dough
YEAST 10 gm well until smooth and
BREAD FLOUR 250 gm elastic, about 5 7 minutes.
FREEMAT 3 gm
SUGAR 27 gm 4. Place the dough and
NON-FAT MILK SOLID 13 gm wrap with plastic wrap then
BUTTER 25 gm rest for 25 minutes or until
SALT 3 gm it becomes double size.

5. Knock dough down and
shape into round balls.

6. Place the dough on tray
then rest it again about 20-
30 minutes

7. Baked it at 180°C for
about 10-12 minutes, or
until golden brown

8. Lastly, egg wash and
butter the rolls.

42 fundamental of baking

1. Firstly, mix all ingredients Methods French
sugar, flour, water, freemat, Loaf
add all into mixer.
350 gm/ portion
2. After the mixture 3 pax
becomes a dough, add in 2000C
salt and shortening and 20-30 minutes
knead the dough until
it becomes smooth and WATER 275 gm Ingredients
elastic. YEAST 15 gm
BREAD FLOUR 500 gm
3. Rest the dough for 25 SALT 10 gm
minutes or double in size. SUGAR 10 gm
SHORTENING 10 gm
4. Knock the dough, FREEMAT 5 gm
and portion 350 gm per
portion.

5. Roll the dough and rest it
aside on the baquette tray.

6. After 7- 10 minutes,
stripes the dough by using
blade.

7. Preheat the oven to
200°C . Bake by using steam
bake for 20-30 minutes.

fundamental of baking 43

Sweet Methods 1. Mix all dry ingredients
Bun together except salt and
shortening.
80 gm/ portion,
20 gm red bean paste 2. Knead the mixture until
12 pax it becomes a dough. Add in
1800C salt and shortening. Knead
12-13 minutes again until the dough is
smooth and elastic.
Ingredients STRONG FLOUR 500 gm
CASTOR SUGAR 100 gm 3. Place the dough and
SHORTENING 60 gm wrap with plastic wrap then
SALT 5 gm rest for 25 minutes
YEAST 6 gm
WATER 275 gm 4. Knock the dough down
and divide the dough with
80 gm each portion. Round
the dough and filled it with
red bean paste.

5. Place the bun on tray
then rest it again about 20-
30 minutes.

6. Baked at 180°C for
about 12-13 minutes,
lastly egg wash and butter
immediately after baking.

44 fundamental of baking

Methods Yellow
River
1. Mix yeast, fresh milk,
butter, castor sugar and 60 gm/ portion
flour. Knead by using mixer. 15 pax
1800C
2. After the mixture 30 minutes
becomes a dough, add in
salt and butter. Knead the YEAST 11 gm Ingredients
dough until it becomes BUTTER 50 gm
smooth and elastic. Then CASTOR SUGAR 80 gm
add in raisin and yellow SALT 1 gm
preservative. FRESH MILK 240 gm
STRONG FLOUR 450 gm
3. Ferment for 30 minutes. RAISIN 130 gm

4. Punch the dough and
portion for each portion 60
gm and rest it again.

5. After that, cut the middle
of the dough and put butter
and sugar between it.

6. Baked at 180°C for about
30 minutes.

fundamental of baking 45

Doughnut Methods

30 gm/ portion 1. Mix together flour, sugar,
15 pax yeast, non-fat milk solid,
1800C water and egg together.
2-5 minutes
2. After the mixture
Ingredients WATER 205 gm becomes a dough, add in
YEAST 19 gm salt and shortening. Knead
SHORTENING 37.5 gm the dough until it becomes
SUGAR 52.5 gm smooth and elastic.
SALT 6.5 gm
NON FAT MILK SOLID 19 gm 3. Rest the dough for a
EGG 52.5 gm while.
STRONG FLOUR 375 gm
4. Roll the dough and cut
it using doughnut cutter
and rest the dough for 15
minutes

5. Deep fry the doughnut
until golden in color.

6. After frying, dressed with
prepared melt chocolate for
topping .

46 fundamental of baking

Methods Pizza
Dough
1. Mix together water,
yeast, flour, salt and olive 4 portions
oil. Knead until it becomes 4 pax
a dough. 1800C
20-25 minutes
2. Rest the dough for 30
minutes WATER 340 gm
YEAST 16 gm
3. Punch down dough and STRONG FLOUR 600 gm
divide to 4 portion. Roll the SALT 10 gm
dough and blind bake for 7 OLIVE OIL 10 gm
minutes.

4. After blind bake, tops
with filling and fresh
capsicum, sausages and
cheese.

5. Bake for 20 to 25 minutes
at 180ºC.

Ingredients

fundamental of baking 47



Pastries

1. Laminated Dough
(Puff Pastry)

Laminated Dough Types

Laminated dough is a category of very rich, fat filled dough. Used to
make three main types of rich pastry: Danish pastry, croissant and
puff pastry. Only Danish and croissant use yeast in their preparation.
Unlike Danish dough, puff pastry contains no yeast. Steam are created
when the moisture in the dough layers is heated, is responsible for the
spectacular rising power of puff pastry.
Lamination is a way of adding the ‘roll-in’ fat to the dough to produce a
paste (unbaked pastry). This paste is made up of many very thin layers
of dough and fat, which are made by rolling and re-rolling the dough.
The tastiest fat is butter and it leaves no aftertaste. The butter must be
cool, but pliable. If it is too soft it soaks into the dough and layers will
not form.

50 fundamental of baking