Sunshine and smile, hivers! I'm back again for another new blog post for this week. In today's blog, I'm going to share with you all how I and my classmates made a bread from scratch. Let's get started!

During our preparation for the bread and pastry national certification II, our professor in the bread and pastry course told us to make a soft roll. This type of bread is usually made when you get a national certification in TESDA. That's why my professor really wants us to master how to make this bread. I will drop the recipe on how to make it so you can try this at home.

SOFT ROLL BREAD

• 3 cups bread flour
• 1 tsp bread improver
• 1 tsp yeast
• 1/2 cup sugar
• 1/2 tsp iodized salt
• 1/2 cup margarine
• 2 Eggs
• 3/4 cups evaporated milk

At first, I prepare myself by wearing all the PPE uniform. We also put our things on the table since we will be getting it out of the bag for preparation and doing the mise en place. I took some pictures of me wearing that for the documentation that will be needed for our grades.

My friends and I also took a picture before we started to do the mise en place and also waited for our instructor to come to the kitchen laboratory.

After that, I and my partner started to do the mise en place, and I took a picture of her for our documentation. First, she sifts the flour so the excess or dirt of the flour will not go to the bowl. I also put the other ingredients in the mini bowls and their exact measurements, so when we start making the dough, it is easier to mix by just putting all the ingredients inside of the mini small bowls.

At this stage, we are now going to mix all the ingredients. First, I put the evaporated milk on low heat and wait until the milk is warm; this method will make the yeast activated. When the milk warmed, I put in the yeast and started to mix it. And I put it on the flour, and then I mix it together. We didn't use a mixer for this; we just used our bare hands and, of course, a whisk. We didn't put on some vinyl gloves because it was hard to knead dough if you have gloves on your hands.

When the dough forms, I and my partner started to massage and knead the dough so the other ingredients will break down and also the texture will be smooth and fluffy. It takes plenty of time kneading this dough because we are not pros in kneading it. One of my classmates helped us knead the dough because we are very exhausted, and we still need to clean our place so we can put the dough at the table and weigh it.

After the dough softens, we weigh the dough to the according weight. I also start to brush the pan using margarine so the dough will not stick to the pan. My partner started to put the formed dough in the pan, so we will put it in the oven when everything is perfect.

When the baking pan is full, Fhaneza started to brush the bread using egg white so the outcome will turn crisp at the upper part and it will turn brown. I put cheese on the other breads that we made. I really love cheese bread! After washing the bread using egg white, we put the bread in the oven and waited to bake.

While waiting, I and my friends took pictures since they were also waiting for their bread to be baked. We also started to talk and tell them how they prepared their bread since some of the dough of my friends made were errors and some didn't rise. They think that they overcooked the yeast; that's why the bread didn't rise up. They also said that maybe it was my other classmate's fault because she was the one who prepared the yeast for their dough, and she accidentally overcooked the yeast.

This is how it looks our soft roll bread. It was brown at the top and crisp, and it was very fluffy and smooth on the inside. I and my partner are very happy with the outcome because this is our first time making soft rolls, and it turns out perfectly. We didn't expect this because we think that we are doing it the wrong way because some of our friends' soft rolls are errors.

Fhaneza and I took a picture together with our own homemade soft roll. As you can see, we are very happy and very excited to taste our soft roll. We successfully made 18 breads in just one recipe. Thankfully, all of them are not errors. My friends want to taste our soft roll bread, and they say that it was so yummy and soft. They also wanted the soft roll with cheese, but I didn't want to give it to them because I really wanted to eat a soft roll with cheese on it. When my professor went to the kitchen laboratory, she looked at our bread, and she said that it was perfect, but the upper part of the bread was overbrowned. It should be a nude color but crisp. I take the comment of our professor as a positive comment and will work on it in the next laboratory. My professor told us that in the next laboratory, we will make a Swiss roll since these 2 types of baking will be a requirement in passing the NCII certification in TESDA.

And that's the end of my blog, Hivers! Making a bread on your first time and it turns out successfully is truly a hard flex. I was thankful to my professor for giving us this laboratory to enhance our skills and also to prepare ourselves for the NCII of TESDA. That certification will be very helpful for us when we find a job in the future. I was thankful to my partner because she also helped me in preparing the ingredients and also the steps for making the dough. This experience is indeed a fun and very tiring one, from kneading the dough and checking the temperature to the baked goods. They are really exhausting.

Thank you for reading my blog, and see you in my next cooking blog! Ciao!