On TESDA Training: Bread and Pastry NCII (Hamburger Buns with Recipe)

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Today we were tasked to make Hamburger Buns. This is one of the bread recipe that I am eager to learn since this is the first time I am making it. For a newbie like me, with no baking experience at all. Learning is very fun. Thus, I want to make it as good as possible.

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The ingredients:

For Sponge:

800 grams – Hard Flour

440 grams – Water

20 grams – Yeast


200 grams – Bread Flour

100 grams – Lard

60 grams – Milk Powder

120 grams – Water

150 grams – Sugar

10 grams – Salt

2 pieces – Whole Eggs


Mixing Bowl

Dough Cutter

Tin Sheet

Measuring Tools


  1. Sponge: Dissolve yeast in water for 10-15 minutes. Mix ingredients to have a sponge. Ferment for 1 hour or until double in bulk.

  2. Dough: Mix all ingredients into the sponge and develop a dough. Allow the dough to rest for 30-40 minutes. Punch down the dough. Cut into desired shape and size. Round pieces and give an intermediate proofing for 5 mins. Desired weight: Around 20-70 grams.

The Paradise Beach, Sta. Cruz Davao del Sur

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It was our first time to visit the Paradise Beach in Sta. Cruz Davao del Sur. We went there because it was agreed by everybody and of course our mentors in our Master’s Program that the outing will be our final examination day. Hence, everyone is advised to join.

On the way going to the beach is not that far from Davao City. But apparently, we are not familiar with it. We decided to ask around where the location of the beach. One of our Professors suggested the place because according to him it was really quiet and peaceful.

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True to what he said because we passed by a very wide plantation of sugar cane as what should I say. We were hesitant at cross the road because we might get stuck and we did not know anybody from there. But the good thing is that, we have gathered our strength together and crossed the road going to the beach.

When we finally reach the beach, the sun was extremely hot and you can’t even open your eyes due to the sun rays. The beach is very rocky, though, the beach water is really inviting and very beautiful. But the overall place is not that totally renovation. It needs a bit of arrangement. In the meantime, we just settled in the Nipa house that we reserve the day before.

On TESDA Training: Bread and Pastry Production NCII (Chocolate Chiffon Birthday Cake with Boiling Icing Making and Recipe)

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Today we were tasked to make a debut birthday cake for our group presentation but before that we bought the decoration ahead of time so that we will be able to decorate it to our cake. With our budgeted money we just settled for a little less decor because we do not want our debut cake to look like garbage. Lol!

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So, we will start by making our cake and we decided that it has to be chocolate chiffon cake. Here are the ingredients, tools and equipment as follows:


Rubber Scrapper
Mixing Bowl
Measuring Tools
Cake Pan
Wire Whisk
Hand/electric Mixer

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½ cup                    -              Cocoa
¾ cup                    -              Sugar
¾ cup                    -              Hot water
6 pcs.                   -              Egg yolks
½ cup                    -              Oil
1 tsp.                   -              Vanilla

Flour Mixture:

1 ½ cup                 -              Cake Flour
½ cup                   -              Cornstarch
1 ½ tsp                 -              Baking Soda
½ tsp                   -              Salt


6 pcs.                   -              Egg White
1 tsp.                   -              Cream of Tartar
½ cup                    -              Sugar


  1. Choco: Beat egg yolk till lean in color then add oil, flour, cocoa and vanilla
  2. Flour Mixture: Mix all the ingredients.
  3. Meringue: Beat the egg whites, cream of tartar and then add sugar
  4. Blend flour mixture and Chocó mixture until well mixed.
  5. Fold in the mixture and the meringue
  6. Bake for 45 minutes or until done. Set aside.

Boiling Icing:


3 pcs.                     -              Egg Whites
1 ½ cup                 -              Sugar
½ tsp.                    -              Cream of Tartar
½ cup                    -              Water

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Combine sugar, water in a saucepan and boil without stirring until it attains a threadlike appearance.