TLE Performance Task

Jewela T. Manlangit 8-HUMILITY

HOTDOGS
HOTDOGS ROLLS RECIPE
INGREDIENTS
7 pcs Regular hotdog
7 pcs Loaf bread
1 cup Bread crumbs
2 pcs Eggs beaten
Cheese cut into strips
Cooking oil for frying
PROCEDURES
Heat some oil in a pan then fry the hotdogs. (If you’re using jumbo size hotdogs slice it half
lengthwise so it will be easy to roll with the bread.)
Put fried hotdog in a tissue paper to remove excess oil. Set aside.
Flatten each bread using spoon or improvised rolling pin. (You can use a drinking glass as a
rolling pin.)
Put the fried hotdog and cheese strips in each bread loaf then roll the bread tightly. Secure the
bread by inserting toothpick.
Dip the bread roll in beaten egg then roll in a plate of bread crumbs. Repeat until you finish all
the bread.
Heat oil in a pan and fry hotdog rolls until golden brown. Drain in tissue paper to remove
excess oil.
TOOLS
PAN
ROLLING PIN OR DRINKING GLASS
TOOTHPICK
TISSUE PAPER
HAM
FRIED HAM AND CHEESE ROLL
INGREDIENTS
8 slices bread
4 ounces ham sliced into thick strips
3 ounces cheese sliced into thick strips
1/4 cup pimento optional
3/4 cup Panko bread crumbs
2 pieces eggs beaten
2 cups cooking oil
1/2 cup mayonnaise
PROCEDURES
Remove the dark ends of the sliced bread.
Heat the cooking oil in a cooking pot.
Place the bread slices in a zip lock bag. Flatten using a rolling pin.
Spread mayonnaise on the flatten piece of bread
Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling
is covered. Secure with a toothpick.
Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag
and then put the dipped rolls in. Shake until everything is covered with crumbs.
Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
Arrange the fried rolls in a plate line with paper towels.
TOOLS
COOKING POT
TOOTHPICK
PAPERTOWELS
BACON
BACON CREAM CHEESE BITES
INGREDIENTS
1 Loaf Martin’s Old-Fashioned Real Butter Bread, crusts removed
12 Ounces Cream Cheese
1/2 Cup Fresh Chives, chopped
1 Pound Bacon
PROCEDURES
Preheat oven to 400 degrees F.
Spread a thin layer of cream cheese on each slice of bread. Sprinkle 1/2 teaspoon of chives on
top of cream cheese. Starting at one end, roll each slice of bread into a tight cylinder. Wrap a
slice of bacon around each cylinder, spiraling to cover the whole piece of bread. (Make sure
the bacon covers the outside of the bread or else it may burn). Cut each cylinder in half. Place
a toothpick in each piece to keep it together.
Place bacon bites on an aluminum foil-lined baking sheet and bake 15-20 minutes, or until
bacon is cooked through and crispy.
Remove from oven and serve warm.

TOOLS
OVEN
TOOTHPICK
TEASPOON
ALUMINUM FOIL
SAUSAGE
SAUSAGE BREAD
INGREDIENTS
BREAD DOUGH
150 ml (10 tablespoon) warm milk (38 Celsius or 100 Fahrenheit)
5 gram active dry yeast
5 gram sugar
5 gram sugar
300 gram all-purpose flour
10 gram sugar
4 gram salt
1  egg
2 tablespoon unsalted butter, room temperature
OTHER INGREDIENTS
12 hot dog sausages
egg wash (mix together 1 egg + 1 teaspoon water)
1 tablespoon black sesame seeds , sprinkles (optional)
PROCEDURES
Mix together warm milk, active dry yeast, and 5 gram sugar. Let rest for 20 minutes until
foamy.

In a large mixing bowl, whisk together all-purpose flour, 10 gram sugar, and salt. Make a
well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft,
elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoon of
all purpose flour. Kneading time is 20 minutes.

Place the dough in the bowl, wrap with wet kitchen towel or saran wrap. Let it proof until
the volume is doubled, about 1 hour in warm kitchen.

Punch the dough to release air bubbles, knead for a couple of minutes. Divide the dough
into 12 equal portions.

Flatten each dough into an oval and make the long axis the same length as the
sausage. Place one sausage at the center of dough, make 5 cuts to the dough at each
side of the sausage, and make braid with the cuts to wrap the sausage with the
dough. Place this on a baking tray (I use a half-sheet pan ) lined with parchment
paper. Repeat for the other 11 portion
Let the bread rolls rest for another 1 hour until the volume is about 150% original size.

Preheat oven to 200 Celsius (400 Fahrenheit).

Mix together 1 egg and 1 teaspoon of water for egg wash. Brush the top of the bread with
egg wash, and sprinkle with sesame seeds. Bake in preheated oven for 15-20 minutes until
the bread is golden brown.

Best served warm when out from the oven. The bread should be fresh for up to 3 days.
TOOLS
MIXING BOWL
OVEN
PEPPERONI
PEPPERONI PIZZA
INGREDIENTS
PIZZA DOUGH (YIELDS ENOUGH FOR 2 13-INCH PIZZA)
2 1/4 tsp active dry yeast
2 tsp granulated sugar
1 1/2 cups warm water , 110 degrees, divided
3 Tbsp olive oil , plus more for brushing
1 1/2 tsp salt
1 tsp white vinegar
3 1/2 - 4 cups bread flour
PIZZA SAUCE (YIELDS ENOUGH FOR 3 LARGE PIZZAS)
2 (8 oz) cans tomato sauce
1/4 cup tomato paste
1 1/2 Tbsp extra virgin olive oil
1 1/2 tsp honey
2 tsp chopped fresh oregano
2 tsp chopped fresh basil
1 clove garlic , finely minced
Salt and freshly ground black pepper , to taste
1/4 tsp dried thyme (or 3/4 tsp fresh)
TOPPING (YIELDS ENOUGH FOR 1 13-INCH PIZZA
1 Tbsp olive oil
1 clove garlic , finely minced
2 cups shredded mozzarella cheese (8 oz)
1/4 cup finely shredded parmesan cheese (1 oz
20 slices pepperoni (I recommend turkey, it's just as good as the regular)
2 Tbsp fresh oregano (chopped if using larger leaves)
Red pepper flakes , for serving (optional)
INSTRUCTIONS
For the pizza dough:
In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and
whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water,
olive oil, salt and vinegar. Fit mixer with whisk attachment, set on low speed and slowly add
in 1 3/4 cups of the flour and mix until combined
Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on
medium-low speed about 5 - 7 minutes, adding in up to an additional 1/2 cup flour as needed,
until dough is smooth and elastic (dough should be slightly sticky but should not stick to a
clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled,
about 1 1/2 hours.
For the pizza sauce:
Combine all ingredients in a bowl. Preferably let rest 30 minutes (while dough is rising) to
allow flavors to meld.
To assemble pizza:
Place a pizza stone in oven and preheat oven to 450 degrees. While oven preheats assemble
pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a
resealable bag for a later use or make 2 pizzas right away). Place a sheet of parchment paper
over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch dough on
pizza peel to a 13-inch round, while creating a rim along edge of dough.
Using a fork (without piercing all the way through) pierce dough many times over surface. In a
small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and
edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim
uncoated). 
Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey
pepperoni, I recommend adding halfway through baking). Carefully slide pizza (on parchment
paper) to preheated pizza stone in oven and bake 12 - 15 minutes until crust is golden. Remove
from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.
TOOLS
A kitchen scale
Mixer
Dough scrapers
Ladles and squeeze bottles
Pizza stones or baking steels.
Pizza peels.