computations

Question 1

ing of tart or crust

Answer 1

• 500 g. - APF or Cake Flour, Sifted
• 1½ C. - sugar
• (227g) 1 C. - butter, melted
• 2 pcs. - egg yolks, room temp

Question 2

yema filling ing

Answer 2

Ingredients:
* 2 pcs. = egg yolks, room temp
* (115 g.) ½ c. - butter, melted
* ½ c. - chopped mut
* 1 Can - Condensed milk

Question 3

dinner roll ing

Answer 3

• 500g. - All purpose flour (APF) sifted
• 100g. - Sugar, white
• 1 tsp - Salt
• 10g. - Instant dry yeart
• 200 ml. - water, room temp.
• 2 pcs. - eggs, whte, room temp.
• 70g. - butter softened

Question 4

Cooking Prep of dinner roll

Answer 4

15 mins

Question 5

Temp Rest period of dinner roll

Answer 5

200°C (400°F)

Question 6

Yield of dinner roll

Answer 6

35 pcs

Question 7

Temp. Regt of churros eclairs, choux

Answer 7

400 °F (200”C)

Question 8

choux paste ing

Answer 8

Ingredients:
* 58 g. - Butter
* 12 c - water
* ½2 tsp - salt
* 75 g. - APF, sifted
* 2pcs. - eggs, whote, room temp.

Question 9

Cream Filling ing

Answer 9

• 1/4 C. - APF, sifted
• ½ c. - Water
• 3/4 C. - sugar
• 1 ½ C. - evaporated milk
• 3 pcs. egg yolks, room temp
• 2 tbsp - butter softened

Question 10

Chocolate Dip for Eclairs ing

Answer 10

• ½ C. sugar
• ½ C. cocoa powder, sifted
• 1 ½ C. fresh milk, room tempt