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Baking Session 1

The document provides recipes for three baked goods: 1) Checkerboard cookies which are made by layering and pressing together alternating strips of white and chocolate dough. 2) Basic rolled sugar cookies which are cut into shapes and baked until done. 3) Special brownies which are made with butter, sugar, eggs, cocoa powder and baked before being frosted while still warm. The recipes yield different amounts of each item and include instructions for making the dough, baking and frosting.

Uploaded by

Gene Roy P. Hernandez
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© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
115 views

Baking Session 1

The document provides recipes for three baked goods: 1) Checkerboard cookies which are made by layering and pressing together alternating strips of white and chocolate dough. 2) Basic rolled sugar cookies which are cut into shapes and baked until done. 3) Special brownies which are made with butter, sugar, eggs, cocoa powder and baked before being frosted while still warm. The recipes yield different amounts of each item and include instructions for making the dough, baking and frosting.

Uploaded by

Gene Roy P. Hernandez
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CHECKERBOARD COOKIES

Yield: 4 dozens

INGREDIENTS
 1 cup (2 sticks) unsalted butter, softened
 1/2 cup sugar
 1 teaspoon pure vanilla extract
 1/4 teaspoon pure lemon extract
 1/4 teaspoon salt
 2 1/2 cups sifted all-purpose flour
 3 tablespoons Dutch-process cocoa powder
 1 large egg

Procedures
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter
and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract,
and salt. With mixer on low speed, gradually add flour, scraping down sides of
bowl.
2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead
dough by pushing small amounts away from you with the heel of your hand for 1
to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves.
Knead until cocoa has been fully incorporated.
3. Place each half of the kneaded dough between 2 sheets of plastic. Using a
rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a
sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
4. Whisk together the egg and 1 tablespoon water. Cover work surface with plastic
wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips.
Brush tops and in between the strips with egg wash. Gently press strips together.
Repeat, forming second and third layers, alternating colors to create a
checkerboard effect. Wrap assembled log in plastic. Repeat process for second
log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
5. Preheat oven to 350 degrees. Line a baking sheet with a baking mat or
parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet.
Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let
cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

Baking and Pastry Making @ LCCT 2017


Basic Rolled Sugar cookies
Yield: 60 pieces

INGREDIENTS
 1 1/2 cups butter, softened
 2 cups white sugar
 4 eggs
 1 teaspoon vanilla extract
 5 cups all-purpose flour
 2 teaspoons baking powder
 1 teaspoon salt

Procedures
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and
vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at
least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured
surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place
cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Chef’s NOTES:
Choose your choice of frosting, icing and decorations.
Prepare a creative and marketable packaging materials for each recipe.

Baking and Pastry Making @ LCCT 2017


Special Brownies
Yield: 16 servings

INGREDIENTS
 1/2 cup butter
 1 cup white sugar
 2 eggs
 1 teaspoon vanilla extract
 1/3 cup unsweetened cocoa powder
 1/2 cup all-purpose flour
 1/4 teaspoon salt
 1/4 teaspoon baking powder

Frosting:
 3 tablespoons unsweetened cocoa powder
 3 tablespoons butter, softened
 1 tablespoon honey
 1 teaspoon vanilla extract
 1 cup confectioners' sugar

Procedures

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch
square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar,
eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and
baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa,
honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until
smooth. Frost brownies while they are still warm.

Chef’s NOTES:

Baking and Pastry Making @ LCCT 2017


Choose your choice of frosting, icing and decorations.
Create your concept of gingerbread man and gingerbread house in Christmas
Theme. Enjoy!!!! 

Baking and Pastry Making @ LCCT 2017

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