THEME: Bakery No.

OF CARD 1
NOMBRE DE RECETA: Bun

QUANTITY UNIT INGREDIENTS

250 Grs. Wheat flour
20 Grs. Sugar
15 Grs. Fresh yeast
150 ML. Water place image here
60 ML. Vegetable shortening
7.5 Grs. Salt
215 Grs. Sourdough

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Make a mound with the flour and place all the ingredients except the dough in the center.
mother and 10 grams of vegetable shortening. 2.- Incorporate all the ingredients in the dish.

3.- Mix all the ingredients and the sourdough until obtaining a smooth, firm, and uniform dough. 4.-
Deje fermentar la masa hasta que doble su tamaño, posterior mente pónchela.
5.- Shape into 40-gram balls and roll the portions of dough with your hand on the table until
they remain smooth and uniform across their entire surface.

6.- Flatten the ball a little and fold the top part towards you, halfway. Fold again to
close the dough and shape it into a roll.
7.- Extend the dough by sliding it back and forth with the palms of your hands, and
pressing the edges at the same time to form the tips of the bolillo.
8.- Arrange the rolls on a greased tray with a 5 cm separation. Cover with plastic and
let it ferment until it doubles in size.
9.- Cut the side of each bolillo and bake at 220 °C for 15 to 20 minutes or until
that are golden.
Application
Scale
Measuring cup
Plastic scraper
Galvanized tray

THEME: BAKERY No. OF CARD 2

RECIPE NAME: BELL TOWER

CANTIDAD UNIDAD INGREDIENTS

250 Grs. Wheat flour
20 Grs. Sugar
15 Grs. Fresh yeast
150 ML. Water place image here
60 ML. Vegetable shortening
7.5 Grs. Salt
215 Grs. sourdough starter

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Make a well with the flour and place all the ingredients except in the center.
sourdough and 10 grams of vegetable fat. 2.- Incorporate all the contained ingredients.
in the source.
3.- Mix all the ingredients and the sourdough until obtaining a smooth, firm, and uniform dough. 4.-
Let the dough ferment until it doubles in size, then punch it down.
5.- Form into 40-gram balls and roll the dough portions with your hand on the table until
they should be smooth and uniform across their entire surface.

6.- Flatten the small balls a little until they become oval; shape the tips by pressing them a little.
the shores.
7.- Take the rolling pin and press the dough making two stripes lengthwise.

8.- Arrange the loaves on a greased tray with a 5 cm separation. Cover with plastic and
let it ferment until it doubles in size.
9.- Cut the side of each bread roll and bake at 220 °C for about 15 to 20 minutes or until
that are golden.
 Application
Scale
Measuring cup
Plastic rasp
Galvanized tray
 THEME: Bakery No. OF FILE 3
RECIPE NAME: BAGUETTE

CANTIDAD UNIDAD INGREDIENTS

500 Grs. Wheat flour
40 Grams. Sugar
30 Grs. Fresh yeast
300 ML. Water
100 ML. Vegetable shortening
14 Grs. Salt
250 Grs. sourdough starter

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Make a well with the flour and place all the ingredients in the center except
the sourdough and 10 grams of vegetable shortening. 2.- Incorporate all the ingredients
contents in the source.
3.- Mix all the ingredients and the sourdough until obtaining a smooth, firm dough.
uniform.4.- Let the dough ferment until it doubles in size, then punch it down.
5.- Shape into balls of 250 grams and roll the dough portions with both hands on the table.
until they are smooth and uniform across their surface.
6.- Flatten the ball a little and fold the top part towards you, up to the middle. Fold again.
to close the dough and obtain the shape of a baguette.
7.- Arrange the baguette sticks on a greased baking tray with a spacing of 10
Cover with plastic and let ferment until they double in size.
8.- Make three cuts on the side of each baguette and bake at 200 °C for a period of
15 to 20 minutes or until golden brown.

Application
Scale
Measuring cup
Plastic scraper
Galvanized tray

THEME: Bakery No. OF FILE 4

NOMBRE DE RECETA: DOUGH FOR SWEET BREAD OR CAKE

CANTIDAD UNIDAD INGREDIENTS

250 Grs. Wheat flour
40 ML. Water
3 Pz. Egg
70 Grs. Sugar place image here
7.5 Grs. Salt
15 Grs. Fresh yeast
40 Grs. Vegetable shortening
30 Grs. Butter
1 Pz. Orange zest from juice TECHNIQUES USED:
Kneading

COOKING METHODS:

PROCEDURE:
1.- Make a well with the flour and place all the ingredients in the center except for
10 grams of vegetable shortening.

2.- Incorporate all the ingredients contained in the source.

3.- Mix all the ingredients until obtaining a smooth, firm, and uniform dough.

4.- Let the dough ferment until it doubles in size, then punch it down.
5.- Chill the dough to a temperature no lower than 5 °C and take it out of refrigeration when
will be used.

Application
Scale
Measuring cup
Plastic scraper
Galvanized tray

THEME: Bakery No. OF FILE 5

NOMBRE DE RECETA: shells

QUANTITY UNIT INGREDIENTS

500 Grs. Dough for sweet bread or cake
Dough for covering the shells
170 Grs. Wheat flour
100 Grs. Vegetable fat place image here
100 Grs. Sugar
10 ML. Vanilla essence

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
Procedure for the pasta of the shells:
1.- Cream the butter with the sugar until creamy, add the sifted flour and in
Shape enveloping and integrate until it is incorporated into the dough.

Procedure for the shells:

1.- Shape 40-gram balls with the sweet bread or cake dough and roll the portions.
press with your hand on the table until they are ready and uniform all over their
surface. Cover the small balls with a little butter.
2.- Make a small ball with the dough to cover the shells, then flatten it until
obtain a tortilla 1.5 cm thick and place it over the little balls of dough
pressing a little so that they adhere to it. Repeat the operation with the dough
I covered all the little balls.
3.- Mark the shells with the marker interspersing with flour so that it does not stick.
dough, let it ferment until it doubles in size.
4.- Bake at 180°C for 20 to 25 minutes.
Application
Scale
Measuring cup
Plastic scraper
Shell marker
Galvanized tray
 THEME: BAKERY No. OF FILE 6
RECIPE NAME: SIMPLE SODA BREAD

CANTIDAD UNIDAD INGREDIENTS

250 Grs. White flour
6 Grs. Salt
4 Greetings. Sodium bicarbonate
260 Ml. Whole milk place image here

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baked (Radiation)

PROCEDURE:
1.- Preheat the oven to 200°C, mix the flour, salt, and baking soda in a bowl,
pour the whole milk slowly, work it until everything comes together, do not mix more than
the necessary.
2.- Lightly sprinkle a clean work surface with flour, place the dough on the
work surface, form a ball with the dough and flatten it slightly.
3.- Roll it in the white flour for a while, make a deep cross-shaped cut.
about the bread using a sharp serrated knife.
4.- Place it in the pie mold and bake it in the preheated oven for 20 - 30 minutes.
or until it is sufficiently cooked.

Application
Scale
Cake mold, greased with vegetable oil
measuring cup
Bowl
Serrated knife
 THEME: BAKERY No. OF RECORD 7
RECIPE NAME: SLICES

CANTIDAD UNIDAD INGREDIENTS

500 Grs. Sweet bread or cake dough
1 Pz. Egg
200 Grs. Butter
300 Grs. Refined sugar
20 Grs. Vegetable shortening

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Shape the dough into a rectangle, then press, forming a compact roll and
extended to approximately 30 cm.
2.- Place it on the tray previously greased with lard and let it ferment until
that doubles its size.

3.- Beat the egg and shine the surface of the dough with it, let it dry and shine again.

4.- Bake at 180°C for 20 to 25 minutes.

5.- Let cool and cut into slices diagonally.
6.- Cream the butter with the sugar and spread it on one side of the slices.
7.- Add sugar to the side that has the butter
Application
Scale
Serrated knife
Soft hairbrush
Measuring cup
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF FILE 8
NOMBRE DE RECETA: Chilindrinas

QUANTITY UNIT INGREDIENTS

500 Grs. Sweet bread dough or sponge cake
30 Grs. Vegetable shortening
Grain
100 Grs. Sugar place image here
40 Grs. Wheat flour
2 CDs. Water

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
Procedure for the Tablets
1.- Mix the flour and sugar dry, moisten by splashing with water and incorporate, do not exceed
water

It must remain sandy, let it dry in a place until it dries and becomes white.

3.- Slightly break apart with your fingers until you obtain medium-sized granules.

4.- Shape 40-gram balls with the dough and roll the dough portions by hand.
on the table until they are ready and uniform on their entire surface.
5.- Coat the surface of the small balls with water.
6.- Turn the dough balls over the sprinkles so they stick and return them to the tray.
7.- Let it ferment until it doubles in size.
Bake at 180°C for 20 to 25 minutes.
Application
Scale
Soft hair brush
Measuring cup
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF CARD 9
RECIPE NAME: pumpkins

CANTIDAD UNIDAD INGREDIENTS

500 Hello. Sweet bread or cake dough
500 ML. Pastry cream
100 Grs. Powdered sugar
50 Grs. Vegetable shortening place image here

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Form balls of 40 grams with the sweet bread or cake dough and roll them.
dough portions with your hand on the table until they are ready and uniform in
its entire surface.
2.- Let it ferment until it doubles in size.
3.- Bake at 180°C for about 20 to 25 minutes. Let cool, with a knife.
make a triangular cut.

3.- Fill a piping bag with pastry cream and use it to fill the pumpkins.

3.- Sprinkle with powdered sugar using a sifter or sieve.

Application
Scale
Strainer or sieve
Paring knife
Soft hair brush
Measuring cup
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF CARD 10
NOMBRE DE RECETA: WHITE BREAD

QUANTITY UNIT INGREDIENTS

500 Grs. Wheat flour
30 Grs. Fresh yeast
55 ML. Olive oil
275 ML. Water place image here
15 Grs. Salt
1 Plaza. Star paper

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Make a well with the flour and place all the ingredients in the center. 2.-
Incorporate all the ingredients contained in the source.
3.- Gather all the ingredients until you obtain a smooth, firm, and uniform dough. 4.- Place the
put the dough in a mold with the star paper, cover it with a cloth and let it ferment.

5.- Bake at 220 °C for about 35 minutes.

Application
Scale
Loaf pan
Measuring cup
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF FILE 11
RECIPE NAME: BUN

QUANTITY UNIT INGREDIENTS

250 Grs. Wheat flour
150 ML. Water
60 Grs. Sugar
40 Grs. Vegetable shortening insert image here
12 Grs. Dry yeast
7 Grs. Salt
1 Plaza. Egg

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baked (Radiation)

PROCEDURE:
1.- Make a mound with the flour and place all the ingredients in the center. 2.-
Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until you obtain a smooth, firm, and uniform dough. 4.- Leave
Ferment the dough until it doubles in size, then punch it down.
5.- Form into 40-gram balls and roll the portions of dough with your hand on the table until
that they remain smooth and uniform across their entire surface.

6.- Place the dough balls on the previously greased tray, shine with the egg.
the dough balls and let them ferment until they double in size.

7.-bake at 200 °C for about 8 to 10 minutes.

Application
Scale
Measuring cup
Plastic scraper
Galvanized tray
 THEME: Bakery No. OF FILE 12
RECIPE NAME: BAGEL

QUANTITY UNIT INGREDIENTS

250 Grs. High protein wheat flour
3 Grs. Fresh yeast
120 ML. Water
12 Grs. Unsalted butter
2 Pzs Egg place image here
5 Grs. Salt
10 Grs. Sugar
Flavor 1
50 Grs. Tomato
3 Grs. Basil
Flavor 2 TECHNIQUES USED:
50 Grs. Parmesan cheese Kneading
60 Grs. Poppy or sesame seeds
COOKING METHODS:
Boiled
Baked (Radiation)
PROCEDURE:
1.- Make a mound with the flour and place all the ingredients in the center. 2.-
Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until you obtain a smooth, firm, and uniform dough. 4.- Leave
Ferment the dough until it doubles in size, then punch it down.
5.- Shape into 80-gram balls and roll the portions of dough by hand on the table until
that they are smooth and even across their entire surface.
6.- Shape into spirals by threading the floured finger through each of the little balls.
dough, let it ferment for 10 minutes.
7.- Put a pot of water to boil, start cooking the doughnuts, take the doughnuts out with a
slotted spoon, place on a greased baking sheet with oil and bake at 200 °C for 20 minutes
minutes.

Application
Scale
Slotted spoon
Plastic scraper
Pot
Measuring cup
 THEME: Bakery No. OF RECORD 13
NOMBRE DE RECETA: RUSTIC BREAD

QUANTITY UNIT INGREDIENTS

250 Hello. Wheat flour
120 ML. Water
7 Grs. Fresh yeast
5 Grs. Salt place image here
Poolish
160 Greetings. Wheat flour
180 ML. Water
4 Grs. Fresh yeast
TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
Procedure for the poolish:
1.- Mix all the ingredients until the flour is well hydrated and you obtain a
soft and sticky dough.
2.- Place the poolish in a container and cover it with a dry cloth, let it ferment overnight.

Procedure for rustic bread:

1.- Make a well with the flour and place all the ingredients in the center except for the
poolish. 2.- Incorporate all the ingredients contained in the bowl.

3.- Mix all the ingredients and the poolish until you obtain a smooth, taut, and uniform dough. 4.-
Deje fermentar la masa hasta que doble su tamaño, posterior mente pónchela.
5.- Place the dough in the container in which you will bake it and let it ferment until
double its size, preheat the oven to 250 °C with a tray of water.
6.- Before baking your dough, make deep cuts with a knife and lower the temperature.
from the oven at 200°C, bake for about 30 to 40 minutes.
Application
Scale
Plastic scraper
Pot
Measuring cup
 THEME: BAKERY No. OF FILE 14
RECIPE NAME: FOCACCIA

QUANTITY UNIT INGREDIENTS

250 Grs. Wheat flour
1 Cda. Vegetable oil
150 ML. Water
5 Grs. Salt place image here
1.5 Cda. Olive oil
The necessary Pza. Romero
Yeast
15 Grs. Fresh yeast
30 ML. Water TECHNIQUES USED:
4 Grs. Sugar Kneading
4 Grs. Harina de trigo

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
Procedure for the yeast:
1.- Place the crumbled yeast in a small bowl along with the water, sugar, and flour, cover, and let it sit.
ferment for 30 minutes.

Procedure for Focaccia:

1.- Make a well with the flour and salt, in the middle place the liquids and the yeast.
Incorporate all the ingredients until you obtain a smooth, firm, and uniform dough.

2.- Leave the dough in a bowl and add a little oil, let it ferment until it doubles in size. 3.-
Roll it out and spread the dough into a circular shape with a thickness of 4 to 5 cm. Let it ferment until it
double its size.
4.- Add rosemary and grains of salt and bake at 170°C for about 40 to 50 minutes.

Application
Scale
Plastic scraper
Aluminum mold
Measuring cup
 THEME: Bakery No. OF RECORD 15
RECIPE NAME: Focaccia with olives

CANTIDAD UNIDAD INGREDIENTS

250 Grams. Wheat flour
1 Cda. Vegetable oil
150 ML. Water
5 Grs. Salt
1.5 Cda. Olive oil place image here
100 Grs. Black olives
10 Grs. Chopped oregano leaves
The necessary Square. Fresh thyme
Yeast
15 Grs. Fresh yeast
30 ML. Water TECHNIQUES USED:
4 Grs. Sugar Kneading
4 Grs. Wheat flour

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
Procedure for the ferment:
1.- Place the crumbled yeast in a small bowl along with the water, sugar, and flour, cover, and let sit.
ferment for 30 minutes.

Procedure for the Focaccia:

1.- Make a well with the flour and salt, in the middle put the liquids and the yeast.
Incorporate all the ingredients until you obtain a smooth, firm, and uniform dough.

2.- Leave the dough in a bowl and add a little oil, let it ferment until it doubles in size. 3.-
Put it on and mix the olives, the herbs and roll out the dough into a circular shape with a thickness of 4 to 5.
Leave it to ferment until it doubles in size.
4.- Bake at 170°C for 40 to 50 minutes.

Application
Scale
Plastic scraper
Aluminum mold
Measuring cup

THEME: Bakery No. OF RECORD 16

RECIPE NAME: PITA BREAD

CANTIDAD UNIDAD INGREDIENTS

250 Grs. Wheat flour
160 ML. Water
3 Grs. Salt
20 Grs. Fresh yeast place image here
12 ML. Olive oil

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Make a mound with the flour and place all the ingredients in the center. 2.-
Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until you obtain a smooth, firm, and uniform dough. 4.- Let it
ferment the dough in a bowl with oil until it doubles in size, then punch it down.
5.- Form 80-gram balls and roll the dough portions with your hand on the table until
so that they are smooth and even across their entire surface, spread with a roller until they are
About 4 or 5 millimeters thick, shape them into a round form, let them ferment for 20 minutes.
6.- Preheat the oven to 250°C and place the tray with a little olive oil inside.
for a period of 7 to 9 minutes, take the tray out of the oven and start placing the pitas in the
tray and reinsert the tray into the oven, let them bake for about 10
minutes and delays.

Application
Scale
Plastic scraper
Galvanized tray
measuring cup
 THEME: BAKERY No. OF FILE 17
RECIPE NAME: RYE BREAD

CANTIDAD UNIDAD INGREDIENTS

250 Grs. Rye flour
8 Grs. Salt
150 ML. Mineral water
10 ML. Vegetable oil place image here
12 Estimation. Dry yeast
50 Grs. Wheat flour

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Make a well with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the bowl.
3.- Combine all the ingredients until a smooth and firm dough is obtained, and knead it until
to take all the air out.
4.- Shape into a bar and generously sprinkle with wheat flour, make some cuts in
Place the top of the bar on a floured tray.

5.- Bake at 180°C for 1 hour.

Application
Scale
Measuring cup
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF FILE 18
RECIPE NAME: PROSCIUTTO BREAD

CANTIDAD UNIDAD INGREDIENTS

250 Grs. High protein wheat flour
150 ML. Water
5 Grs. Salt
15 Grs. Fresh yeast place image here
130 Grs. Prosciutto
1 Grs. White pepper
1 Plaza. Egg

TECHNIQUES USED:
Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Make a mound with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the source.
3.- Combine all the ingredients until obtaining a smooth, firm, and even dough. 4.- Leave
ferment the dough until it doubles in size, then punch it down.
5.- Shape into 40-gram balls and roll the portions of dough with your hand on the table until
remain smooth and uniform over their entire surface.
6.- Place the dough balls on the previously greased tray, brush them with the egg.
dough balls and let them ferment until they double in size.

Bake at 200 °C for 20 to 30 minutes.

Application
Scale
Measuring cup
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF RECORD 19
RECIPE NAME: PEASANT BREAD

QUANTITY UNIT INGREDIENTS

sourdough starter

250 Grs. High protein wheat flour

300 ML. Agua
10 Grs. Fresh yeast place image here
Peasant bread dough
325 Grs. High protein wheat flour
50 Grs. Rice flour
200 ML. Water
20 Grs. Dry yeast TECHNIQUES USED:
7 Grs. Salt Kneading

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
Procedure for sourdough:
1.- Place the water and the yeast in a bowl, dissolve the latter well, and then go on.
incorporating the flour by mixing with a wooden spatula, set aside and let it rest for a
night in a warm place.
Procedure for rustic bread.
1.- Make a mound with the flour and place all the ingredients in the center except for the
sourdough. 2.- Incorporate all the ingredients found in the bowl.
3.- Mix all the ingredients and the sourdough until obtaining a smooth, firm, and uniform dough. 4.-
Let the dough ferment until it doubles in size, then punch it down.
5.- Shape into two round loaves and turn the portions of dough with your hand on the table until
make them smooth and even across their entire surface, sprinkle with flour and make 6 cross cuts.

Bake at 180 °C for 20 to 30 minutes.

Application
Scale
Measuring cup
Plastic scraper
Galvanized tray
 THEME: PANDERÍA No. DE FICHA 20
NOMBRE DE RECETA: MILK BREAD

CANTIDAD UNIDAD INGREDIENTS

250 Grs. High protein trido flour
150 ML. Lechetbia
10 Grs. Dry yeast
15 Grs. Refined sugar place image here
5 Grs. Salt
Icing
1 Square. Egg
10 ML. Milk
TECHNIQUES USED:
Kneading

COOKING METHODS:
Baked (Radiation)

PROCEDURE:
1.- Make a well with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until obtaining a smooth, firm, and uniform dough. 4.- Let it ferment.
the dough until it doubles in size, then punch it down.
5.- Grease a loaf pan and place the dough inside in the shape of an 'S', let it
ferment until the dough comes out of the mold.
6.- Mix the egg with the milk and with the obtained mixture, glaze the bread, bake at 180°C for
space of 15 to 20 minutes or until it takes on a golden color.

Application
Scale
Soft hairbrush
Box loaf mold
Measuring cup
Plastic scraper
Galvanized tray
 THEME: PANADERÍA No. DE FICHA 21
RECIPE NAME: BRAID

QUANTITY UNIT INGREDIENTS

250 Grs. High protein wheat flour
150 ML. Milk
12 Grs. Dry yeast
7 Grs. Salt place image here
30 Greets. Butter
5 Grs. Sugar
20 ML. Cognac
20 Grs. Egg yolk
10 ML. Milk TECHNIQUES USED:
Kneading

COOKING METHODS:
Baked (Radiation)

PROCEDURE:
1.- Make a well with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until you obtain a smooth, firm, and even dough. 4.- Let it ferment.
the dough until it doubles in size, then punch it down.
5.- Divide the dough into 3 pieces. Knead each piece and form 3 long strands of 30 cm. Braid them.
pan, place it on the previously oiled tray and let it ferment until it doubles in size.
size.
6.- Brush the bread with the milk and egg mixture and bake at 180°C for about 30 to 40 minutes.
minutes until the bread takes on a dark golden color.

Aplicación
Scale
Soft hair brush
Measuring cup
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF 22
RECORD

NOMBRE DE RECETA: STOLLEN

CANTIDAD UNIDAD INGREDIENTS

250 Grs. High protein wheat flour
130 ML. Lechetbia
15 Grs. Dry yeast
50 Grs. Refined sugar place image here
5 Grs. Salt
10 Grs. Aged rum
10 Grs. Liquid vanilla
75 Hello. Whipped butter
100 Grs. Grape juice TECHNIQUES USED:
50 Grs. Chopped dried plum Kneading
50 Grs. Candied fruit
50 Grs. Peeled almonds
1 Plaza. Lemon zest COOKING METHODS:
5 Grs. ground cinnamon Baking (Radiation)
5 Grs. nutmeg
5 Grs. Black pepper
Royal icing
50 Grs. Icing sugar
1 Plaza. Egg white
PROCEDURE:
1.- Soak the dried fruits, spices, vanilla, rum, and zest in a bowl.
2.- Integrate the rest of the ingredients until achieving a smooth, firm dough.
homogeneous, set aside the butter which will be added at the end.
3.- Place it in a floured container to ferment until it doubles in size.
size, punch and incorporate the macerated fruits.

4.- Place the dough in the mold and bake at 180°C for about 30 to 40 minutes.
5.- Place the egg white, the juice of one lemon, and the powdered sugar in a bowl.
Incorporate all the ingredients until you get a liquid and sticky mixture.

6.- I decorated the hot pancake with royal icing.

Application
Scale
Loaf pan
Measuring cup
Plastic rasp
Galvanized tray

THEME: Bakery No. OF RECORD 23

RECIPE NAME: Mantecadas

CANTIDAD UNIDAD INGREDIENTS

300 Grs. Wheat flour
150 ML. Milk
2 Peace. Egg
160 Grs. Sugar place image here
5 Grs. Salt
120 Grs. Butter
15 Grs. Royal
15 ML. Liquid vanilla
TECHNIQUES USED:
Batdo

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
Melt the butter over medium heat.
2.- Blend all the ingredients in the blender at medium speed.

3.- Place the cupcake liners in the mold and fill them ¾ full with the batter.

4.- Bake at 180°C for 15 to 20 minutes.

Application
Scale
Batdora
Muffin cups
Measuring cup
Plastic scraper
Tray for pastries

THEME: BAKERY No. OF FILE 24

RECIPE NAME: RUM CANDIES

CANTIDAD UNIDAD INGREDIENTS

400 Grs. High protein wheat flour
25 Grs. Fresh yeast
140 Grs. Butter
5 Grs. Salt place image here
15 Grs. Honey
500 Grs. Egg
Syrup
1 L. Water
500 Grs. Sugar TECHNIQUES USED:
1 Pza. Orange zest Batdo
1 Plaza. Lemon zest
1 Plaza. Vanilla pod
250 ML. Ron COOKING METHODS:
250 Grs. Apricot Jam Baking (Radiation)
250 Grams. seasonal fruits
100 Grs. Aerosol butter

PROCEDURE:
Procedure for the syrup:
1.- Add all the ingredients into a shaker except the rum, when the syrup
I reached the retreat point of the fire and once the temperature went down, I added the rum.
Procedure for the slimes:
1.- Add all the ingredients to the mixing bowl except the eggs, which will go in later.
adding one by one at medium speed of the blender.
2.- With the help of the measuring cup, fill the muffin molds to ¾ full.
greased with aerosol butter.
3.- Bake at 200 °C for about 20 to 25 minutes, once cooled, coat them with the syrup and
decorate with seasonal fruit.
Application
Scale
Batdora
Measuring cup
Plastic scraper
Tray for puff pastries
 THEME: 25
BREAD SHOP No. OF PREVIOUSLY ISSUED DOCUMENT

NOMBRE DE RECETA: FLAVORED BREAD

QUANTITY UNIT INGREDIENTS

250 Grs. High protein wheat flour
150 ML. Water
15 Grs. Fresh yeast
7 Grs. Salt place image here
150 Grs. Garlic
50 Grs. Parsley
50 Grs. Butter

TECHNIQUES USED:
Cuts
Kneading

COOKING METHODS:
Sautéed
Baked (Radiation)
PROCEDURE:
1.- Cut the garlic into brunoise and sauté it with butter.
2.- Make a well with the flour and place all the ingredients in the center.
3.- Incorporate all the ingredients contained in the source.
4.- Mix all the ingredients until you obtain a smooth, firm, and uniform dough. 5.- Leave
ferment the dough in a bowl with oil until it doubles in size, later
put it on
6.- Shape into 40-gram balls and roll the dough portions with your hand on the table.
until they are smooth and uniform over their entire surface.
7.- Flatten the ball a little and fold the top part towards you, halfway. Fold it
new to seal the dough and obtain the shape of a bread roll.
8.- Extend the dough by sliding it back and forth with the palms of your hands, and
pressing the edges at the same time so that the tips of the lace are formed.
9.- Arrange the rolls on a greased baking sheet with a separation of 5 cm. Cover with
place it and let it ferment until it doubles in size.
9.- Cut the side of each bread roll and bake at 180 °C for about 15 to 20 minutes or
until golden brown.
Application
Scale
Measuring cup
Frying pan
Plastic scraper
Galvanized tray
 THEME: BREAD SHOP No. OF RECORD 26
RECIPE NAME: Doughnuts and Berliner

QUANTITY UNIT INGREDIENTS

500 Grs. Wheat flour
200 ML. Hot milk
17 Grs. Dry yeast
20 Grs. Butter place image here
60 Grs. Sugar
1 Square. Egg
5 Grs. Salt
500 ML. Pastry cream
200 Grs. Sugar TECHNIQUES USED:
150 Grs. Bitter chocolate Kneading
500 ML. Vegetable oil
COOKING METHODS:
Deep frying
Temperature
PROCEDURE:
1.- Make a mound with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until you obtain a smooth, firm and uniform dough. 4.- Leave
ferment the dough on a tray with flour until it doubles in size, afterwards
put it on her.
5.- Roll out the dough with a rolling pin until it is 1.5 cm thick. With the
cutter start separating the donuts and the berlinesas, place them on the tray and leave
ferment until they double in size.
6.- Place the oil in a pan and once it is hot, fry in it the
doughnuts and the Berliners, turn them over and take them out when they have a strong golden color,
remove
7.- the excess
Decorate oil.with sugar, chocolate, or to your liking, using the serrated knife to cut.
the donuts
half of the Berliners and fill them with custard cream, then decorate them with
azúcar, chocolate, tec.
Application
Scale
Donut cutter
Berliner cutter
Measuring cup
I am a fool
Plastic scraper
Galvanized tray
 THEME: BAKERY No. OF ENTRY 27
RECIPE NAME: King's Cake

QUANTITY UNIT INGREDIENTS

175 Grs. Butter
500 Grs. Wheat flour
200 Grs. Sugar
4 Plaza. Egg place image here
25 Grs. Fresh yeast
3 Grs. Salt
1 Plaza. Orange zest
150 ML. Lechetbia
300 Grs. Shell pasta TECHNIQUES USED:
100 Grs. Eating Colors Dough
100 Grs. Sugar
2 Plaza. Fig in syrup
1 Pza. Egg COOKING METHODS:
10 Square Cherries Baking (Radiation)

PROCEDURE:
1.- Make a well with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until you obtain a smooth, firm, and uniform dough. 4.- Leave
ferment the dough on a tray with flour until it doubles in size, later
put it on.
5.- Stretch the dough to form a long, round shape; use your hands to flatten it.
she shone with a beaten egg.
6.- Place pasta for shell, figs, and ate as decoration, let ferment until
double its size and shine it again before baking at 180°C for 50 minutes.

Application
Scale
Soft hair brush
Measuring cup
Plastic scraper
Galvanized tray
 THEME: Bakery No. OF FILE 28
NOMBRE DE RECETA: PUFF PASTRY

CANTIDAD UNIDAD INGREDIENTS

500 Grs. Wheat flour
15 Grs. Salt
250 ML. Water
500 Grs. Margarine place image here

TECHNIQUES USED:
Kneading

COOKING METHODS:

PROCEDURE:
1.- Make a mound with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the bowl.

3.- Mix all the ingredients until you obtain a smooth, firm, and even dough. 4.- Leave
let it rest for 20 minutes.

5.- Roll out the dough into a rectangle and place the 500 grams on top of it.
of softened margarine, fold the dough over the margarine and roll it out again
rectangular mass repeat 6 times at intervals of 20 minutes.

6.- Refrigerate if not used immediately, it has a shelf life of 5 days.

Application
Scale
Soft hair brush
Measuring cup
Plastic scraper
Galvanized tray
 TEMA: Bakery No. OF RECORD 29
NOMBRE DE RECETA: FAKE

CANTIDAD UNIDAD INGREDIENTS

250 Grs. Puff pastry
200 Grs. Sugar

place image here

TECHNIQUES USED:
Paloteado

COOKING METHODS:
Baked (Radiation)

PROCEDURE:
1.- Extend the dough until it is 5 to 7 mm thick and cut into rectangles.
3cm by 5cm.
2.- Place the rectangles on the tray in a bow shape and bake at 220 °C for
space of 15 to 20 cm. Let cool a bit and coat with plenty of sugar.

Application
Scale
Soft hairbrush
Measuring cup
Plastic scraper
Galvanized tray

THEME: Bakery No. OF CARD 30

RECIPE NAME: VOLVANOES

CANTIDAD UNIDAD INGREDIENTS

250 Grams. Puff pastry
2 Plaza. Egg
100 Grs. Pork ham
70 Grs. American question place image here
60 Grs. Mayonnaise
50 Grs. Ketchup
30 Grs. Mustard

TECHNIQUES USED:
Paloteado
Cuts

COOKING METHODS:
Baking (Radiation)

PROCEDURE:
1.- Roll out the dough until it is 5 to 7 mm thick and cut several pieces with it.
cortador.
2.- Cut the ham, American cheese into small pieces, mix in the mayonnaise,
mustard and ketchup in a small bowl.
2.- Place the discs on the tray and fill them with the dressing, ham, and cheese.
American, tape with another disc and shine with beaten egg then bake at
220 °C por espacio de 15 a 20 cm. Deje enfriar.

Application
Scale
Cutter for vol-au-vent
Soft hair brush
Measuring cup
Plastic scraper
Galvanized tray

THEME: Bakery No. OF RECORD 31

NOMBRE DE RECETA: Danish dough

CANTIDAD UNIDAD INGREDIENTS

150 ml. Milk
400 Grs. Wheat flour
20 Grs. Fresh yeast
250 I apologize, but the Margarine
provided text place image
for is too short to translate here
into English.
25 Grs. Melted butter
5 Grs. Salt
25 Grs. Sugar
1 Plaza Egg
TECHNIQUES USED:
Paloteado
Cuts

COOKING METHODS:

PROCEDURE:
1.- Make a mound with the flour and place all the ingredients in the center.
2.- Incorporate all the ingredients contained in the source.
3.- Mix all the ingredients until you obtain a smooth, firm, and uniform dough. 4.- Let
let rise until it doubles in size.

5.- Roll out the dough into a rectangle and place the butter on top of it.
smoothed, double the dough on top of the margarine and roll out the dough again in shape
of rectangle repeat 6 times at intervals of 20 minutes.

6.- Refrigerate if not used immediately, has a shelf life of 5 days.

Application
Scale
Cutter for vol-au-vent
Soft hairbrush
Measuring cup
Plastic scraper
Galvanized tray