CACS PAMPANGA

BAKING DEMO
AUG 11, 2018

CHOCOLATE CHIP BREAD

by: JunJun de Guzman

Ingredients:
750 grams bread flour
400 grams cold milk
15 grams instant yeast
40 grams sugar
10 grams salt
125 grams butter, cold but pliable
150 grams chocolate chips

Procedure:
1. Mix all ingredients except chocolate chips in a bowl.
2. Knead by machine for 7 – 10 minutes. Add in chocolate chips in the last
minute of kneading.
3. Bulk Fermentation for 30 minutes. Punch down.
4. Divide dough to 75 grams. Preshape: round. Final shape: small baguette.
5. Place on a sheet pan.
6. Score and egg wash immediately after shaping. Egg wash again before
baking.
7. Final fermentation for an hour or until double.
8. Bake at 425 °F for 35 – 40 minutes.
CRANBERRY OATMEAL COOKIES
by: JunJun de Guzman

Ingredients:

1¼ cups all purpose flour

½ tsp baking powder
½ tsp salt
1 cup unsalted butter
1¾ cups light brown sugar
2 tbsps light corn syrup
2 pcs eggs
3 cups old fashioned oatmeal, chopped coarsely
1½ cups dried cranberries, chopped

Procedure:

Preheat oven to 350 F. Prepare baking sheets.

Sift flour, baking powder and salt. Set aside.
Cream butter and brown sugar for 3-5 minutes. Add in eggs and corn syrup.
Then add in flour mixture and oatmeal. Scrape bottom of pan and mix.
Mix in dried cranberries. Let rest for an hour.
Scoop and bake for 20-25 minutes.
Cool in rack.

Note: smaller size cookies bake faster

BUTTERSCOTCH WALNUT BARS
by: JunJun de Guzman

Ingredients:
½ cup butter blend, margarine, softened
1 ½ cups brown sugar
2 pcs eggs at room temperature
2 tsps vanilla
1 ¼ cups all purpose flour
2 tsps baking powder
¼ tsp salt
½ cup chopped walnuts

Note: if using salted butter, omit salt

Procedure:

Preheat oven to 350 F.

Grease, line and grease a 9x9 square pan. Set aside.
Melt butter in a saucepan, add sugar and cook for 2 minutes. Transfer to a bowl, and
mix using a wooden spoon or spatula for 2 minutes to cool. Add eggs and vanilla
and make sure eggs are completely blended. Sift flour, salt and baking powder and
immediately add to butter mixture. Do not over mix. Add walnuts. Bake for 25-30
minutes. Do not open oven. Toothpick test could be done but toothpick comes out
with a few crumbs attached. Let cool on a rack for 15 minutes, then remove from
pan to cool completely. Better tasting the next day. Do not refrigerate.