OCCUPATIONAL SKILLS DEVELOPMENT

SHORT COURSE
For
Papua New Guinea Non-Formal Sector

BREAD AND BUNS MAKING

Cream Buns TH016iv

RATIONALE

This short course was developed for the trainer in response to the demand from
various communities in Bread Making. This short course was developed to
enhance participants especially women and the youth through having better skills
and knowledge in making home made breads for own consumption or for income
generating purpose.
p o box 1097, waigani
national capital district
papua new guinea.

tel: (675) 323 2633 The development of this short course was sponsored by the ADB-PNG
fax: (675) 323 0944 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and
produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT
(STRU)
NOT FOR SALE
 Cream Buns

TABLE OF CONTENT

CONTENTS PAGES

Course Outline 2

Competency Profile 3
• Making Cream Buns

Curriculum Guide 4

Overview of Learning Outcomes 5-7

• Identify ingredients and equipment
• Prepare equipment and ingredients
• Make the dough
• Bake buns
• Prepare the baked buns
• Prepare the cream

Instructional Notes 7–9

• Making Cream Buns

Attachments 10 - 11
• Bread Making Glossary
• Safety Precaution

Acknowledgement 12

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COURSE OUTLINE: Cream Buns

Program: TOURISM AND HOSPITALITY
Course: BREAD AND BUNS MAKING
Module code: TH016iv
Module name: Cream Buns

Module1:
Basic white bread

Module 2:
Pumpkin bread

Module 3:
Quick lemon bread

Module 4:
Cream buns

Module 5:
Braided bread roll

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COMPETENCY PROFILE: Cream Buns

Duty Task

A. White A1. Identify A2. Prepare A3. Prepare A4. Bake white
bread ingredients ingredients the dough loaf/bread
and and
equipment equipment

B. Pumpkin B1. Identify B2. Prepare B3. Mix A4. Bake

bread ingredients ingredients ingredients pumpkin
and and bread
equipment equipment

C. Quick C1. Identify C2. Prepare C3. Prepare C4. Bake quick
lemon bread ingredients ingredients the dough lemon
and and bread
equipment equipment

D. Cream D1. Identify D2. Prepare D3. Make the D4. Bake buns
buns ingredients ingredients dough
and and
equipment equipment

D5. Prepare D6. Prepare

the baked ithe cream
buns

E. Braided E1. Identify E2. Prepare E3. Prepare E4. Bake

bread roll ingredients ingredients the dough braided
and and bread roll
equipment equipment

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CURRICULUM GUIDE
Program: TOURISM AND HOSPITALITY
Course: BREAD AND BUNS MAKING
Module code: TH016v
Module name: Making Cream Buns
Module Purpose: The purpose of the module is to impart knowledge and skills to
participant in making cream buns so they can be able to make at home
for own consumption or for sale.
Nominal duration: Approximately 8 hours.
Prerequisites: There are no pre-requisite to this module.
Content: D1. Identify ingredients and equipment
D2. Prepare ingredients and ingredients
D3. Make the dough
D4. Bake buns
D5. Prepare the buns
D6. Cream the buns
Suggested delivery method: This module should be delivered using these methods:
1. Explanation (what we will do) 5%
2. Demonstration (how we will do it) 15%
3. Implementation (now you do it) 70%
4. Evaluation (how good did we do it) 10%
Instructor: A recognized trainer from a vocational centre or certified trainer who
has bread making skills.
Assessment method: The assessment will be given in a holistic manner through:
• Self paced
• Practical demonstration
• Observation
• Checklist
Assessment condition: In a kitchen situation where all materials and equipment are provided
or training hall for women’s normal activities are done.
Evaluation The participants will demonstrate mastery of each skill. The final
product will be evaluated by:
• Tasting the finish product
Reference: Classic Essentials Bread and Buns

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Overview of Learning Outcomes APPENDIX 2: Training and Assessment guide

On successfully completion of the module the (Learning outcome).
participants will be able to:
Task D2: Prepare ingredients and equipment.
D1. Identify ingredients and equipment Suggested minimum instructional time: 2 hours
D2. Prepare ingredients and equipment
D3. Make the dough Learning outcome D2.1
D4. Bake buns • Prepare ingredients and equipment according
to the correct measurements and procedures.
D5. Prepare the buns
D6. Cream the buns Teaching strategy:
Learning activities for the trainee must include
the instructor to;
2.1. Identify correct amount of ingredients.
APPENDIX 1: Training and Assessment guide
2.2. Identify the correct methods of preparing
(Learning outcome).
baking equipment.
Task D1: Identify ingredients and equipment.
Assessment condition:
Suggested minimum instructional time: 1 hour The trainee must have excess to;
• Ingredients
Learning outcome D1.1:
• Identify ingredients and equipment to make • Measuring devices - cups, spoons, jug
the buns. • Baking pans
• Sifter
Teaching strategy:
Learning activities for the trainee must include • Clean tea towels
the instructor to; • Large pot of water
1.1. Identify ingredients and equipment to use. • Large mixing bowls
1.2. Explain and demonstrate use of equipment.
Assessment criteria:
1.3. Identify the method in baking the cream buns. The trainee has;
Assessment condition: 2.1.1. Measured correct amount of ingredients;
In a classroom situation where all participants are a. 3 _ cups plain sifted flour
provided with; b. 2 tablespoons sugar
• Ingredients c. _ teaspoon salt
• Measuring devices - jug, cups, spoons, d. 1 1/3 cups warm milk
• Baking pans e. 4 tablespoons (6g butter), melted
• Sifter f. 1 _ sachet dried yeast
• Clean tea towels g. 1 tablespoon icing sugar
• Aprons h. _ cup strawberry jam
• Oven drum i. 2 tablespoon icing sugar, extra
• Large pot of water
2.1.2. Prepared the baking equipment.
• Mixing bowls
Assessment method:
Assessment criteria: • Self paced
The trainee has;
• Practical demonstration
1.1.1. Selected and named ingredients and
• Observation
equipment to use.
• Checklist
1.1.2. Outlined use of each equipment.
1.1.3. Outlined the method of baking the buns.

Assessment method:
• Self paced
• Practical demonstration
• Observation

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APPENDIX 3: Training and Assessment guide Assessment condition:

(Learning outcome). In a classroom situation or a training hall where
all participants are provide with;
Task D3: Make the dough. • Prepared heated oven drum
Suggested minimum instructional time: 2 hours
• Thermometer
Learning outcome D3.1: • Clean broom stick or toothpick
• Mix ingredients following the procedures. • Pot holders
• Wire rack
Teaching strategy:
Learning activities for the trainee must include • Clean tea towels
the instructor to; Assessment criteria:
3.1 Explain and demonstrate procedures in The trainee has;
preparing the dough. 4.1.1 Baked in a preheated, 290ºC oven.
Assessment condition: 4.1.2 Placed buns in the centre rack of oven.
In a classroom situation or a training hall where 4.1.3 Baked buns for 20 minutes.
all participants are provide with; 4.1.4 Removed baked buns from the trays.
• Mixing bowls
• wooden spoon Assessment method:
• Self paced
• measuring devices - cups, spoons and jug
• Practical demonstration
• large bowl of clean water
• Observation
Assessment criteria: • Checklist
The trainee has;
3.1.1 Prepared the dough following the procedures.

Assessment method: APPENDIX 5: Training and Assessment guide

• Self paced (Learning outcome).
• Practical demonstration
Task D5: Prepare the buns.
• Observation
Suggested minimum instructional time: 2 hours
• Checklist
Learning outcome D5.I:
• Prepare the baked buns
APPENDIX 4: Training and Assessment guide Teaching strategy:
(Learning outcome). Learning activities for the trainee must include
the instructor to;
Task D4: Bake buns.
5.1 Explain and demonstrate cutting the buns
Suggested minimum instructional time: 2 hours
using the serrated knife.
Learning outcome D4.I: Assessment condition:
• Bake the buns. In a classroom situation or a training hall where
all participants are provide with;
Teaching strategy:
Learning activities for the trainee must include • Prepared heated oven drum
the instructor to; • Thermometer
4.1 Identify the heat temperature of the oven drum. • Pot holders
4.2 Identify and explain where to place the pan in • Wire rack
the oven. • Clean tea towel
4.3 Identify baking time. • Serrated knife
4.4 Explain and demonstrate removing pan from Assessment criteria:
the oven. The trainee has;
5.1.1 Cut the buns using the serrated knife.

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Assessment method: A typical recipe for cream bun with normal butter
• Self paced and sugar to produce the cream for the buns is
• Practical demonstration demonstrated below.
• Observation D1: Equipment and Ingredients
• Checklist
1.1 Required equipment:
• Baking trays
APPENDIX 6: Training and Assessment guide • Sifter
(Learning outcome). • Drum oven
• Measuring devices - cups, spoons, jug
Task D6: Cream the buns.
• Mixing bowls
Suggested minimum instructional time: 1 hours
• Wooden spoon
Learning outcome D6.I: • Oven mittens
• Cream the buns • Wire rack
Teaching strategy: 1.2 Ingredients:
Learning activities for the trainee must include
• 3 _ cups plain sifted flour
the instructor to;
• 2 tablespoons sugar
6.1 Explain and demonstrate procedure in
making the cream. • _ teaspoon salt
6.2 Explain and demonstrate procedures in • 1 1/3 cups warm milk
adding cream and jam to the buns. • 4 tablespoons (6g butter), melted
• 1 teaspoon baking powder
Assessment condition:
In a classroom situation or a training hall where • 1 sachet dried yeast
all participants are provide with; Cream for the buns
• Prepared heated oven drum • 1 _ cup cream or butter
• Thermometer • 1 tablespoonicing sugar
• Clean broom stick or toothpick • _ cup strawberry jam
• Pot holders • 2 tablespoon icing sugar, extra
• Wire rack
INSTRUCTIONAL NOTES
• Clean tea towel

Assessment criteria: D2: Prepare ingredients and equipment

The trainee has;
2.1 In small bowls:
6.1.1 Made the cream following the procedures.
6.1.2 Added cream and jam to the buns. • Measure 3 _ cups plain sifted flour
• Measure 2 tablespoons sugar
Assessment method:
• Measure _ teaspoon salt
• Self paced
• Measure 1 1/3 cups warm milk
• Practical demonstration
• Measure 4 tablespoons (6g butter), melted
• Observation
• Measure 1 _ sachet dried yeast
• Checklist
Cream for the buns
• Measure 1 _ cup cream or butter
APPENDIX 7: INTRODUCTION • Measure 1 tablespoon icing sugar
• Measure _ cup strawberry jam
CREAM BUNS
• Measure 2 tablespoons icing sugar, extra
Cream bun is a popular bun that is usually
flavored with cream to provide a distinct flavour.
There are a wide range of recipes for cream buns.

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2.2 Prepare the trays: 3.4 Shape the buns:

• Brush two oven tray with melted butter or • Shape into a ball
oil. 1. To create round rolls, first divide the bread
• Dust trays with lightly with flour; shake dough into several equal sized balls that are
off any excess. no larger than 2 inches in diameter.

Buns Demonstration

D3: Make the dough

3.1 In a large bowl place:
• Flour, sugar and salt

3.2 In a small bowl:

• Combine milk and butter, sprinkle with
yeast; stir to dissolve.
• Pour the yeast mixture onto ingredients in
the large bowl.
• Mix for 1 minute until a soft, smooth
dough forms. 2. Using a circular motion with the palm of your
• Set aside, covered with plastic wrap, in a hand, gently roll the dough on a floured
warm place for 1 hour or until well risen. surface to create a ball shape.

3.3 Knead the dough: 3. The ball shape can also be created by rolling
• Punch down dough and turn onto lightly the dough between the palms of both hands
floured surface. using the same circular motion. The dough
• Knead for 2 minutes or until smooth. balls will enlarge during the final rising period.
• Divide into 12 pieces.
• Knead one portion at a time for 30
seconds on a lightly floured surface.

1. Begin the kneading process by folding the dough in half.

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• Place balls of dough evenly spaced, onto

D5: Prepare the buns
prepared trays.
• Preheated oven 210ºC (190ºC gas). 5.1 Prepare the buns:
• Set aside, covered with plastic wrap, in a • Using a serrated knife, cut diagonally into
warm place for 15 minutes or until well each bun, to a depth of 5cm, from the top
risen. of the bun towards the base.

D6: Cream the buns

D4: Bake the buns
6.1 Using the electric beater or hand beating:
4.1 Bake the buns: • Beat cream and sugar in a small bowl
• Bake the buns for 20 minutes or until well until peak foam/creamy.
browned and cooked through. • Fill buns with piped beaten cream and jam.
• Set aside for 5 minutes; transfer to a wire • Dust with icing sugar
rack to cool.

Rounded rolls after baking

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ATTACHMENTS: Word Meaning

BREAD INGREDIENTS GLOSSARY Fats Fats such as butter, oil or shortening
help give bread flavor as well as help
The basic ingredients in bread are simple and few: with texture. This is the one ingredient
flour, liquid, yeast, sugar and salt. Each has a very that can be left out of some bread
specific purpose and your bread will not work out recipes without compromising the final
if any of them are eliminated. Fats are the one product. However, if you are making a
occasional exception to this rule, but more about bread without fats, plan on eating it
that later. There are, of course, optional ingredients right away as it will quickly turn hard as
a rock if stored.
which can add character and flavors to home
baked bread. Salt Salt is necessary not only for flavor but
also to help the yeast grow more slowly.
This results in bread with better texture.
Word Meaning
Yeast Yeast is the most typical leavening Eggs Not all breads contain eggs, but those
ingredient used for breads. It is a living that do are generally very tender and
plant, which grows in warm moist have a rich golden colour.
doughs, causing those doughs to rise. Add Ins Nuts, fruits, even candies can be added
Yeast comes in two forms, active dry into your bread doughs. Just be aware
yeast, and compressed yeast. Home that these add-ins will slow the rising
bakers will almost always be using dry time.
yeast. Store dry yeast in your
refrigerator for longer life.
OVEN BAKING
Active-dry yeast will be activated when
mixed in warm water (95-115°F). If the Oven baking is the most common and popular
water is too cold or too hot the yeast method for cooking bread. Before the indoor
will not activate. If you don't have a electric or gas oven became a common
thermometer, you can do this step "by household appliance, most bread was baked in
feel". The water will feel very warm, large wood fired masonry ovens, communal
almost hot, to the touch. ovens, or over and open fire.
Rapid-rise yeast (also known as quick
yeast) cuts the dough rising time in half, PREHEATING THE OVEN
but the recipe does lose some flavor in It is important to set and preheat the oven to the
the process. I don't recommend using proper temperature as called for in the bread
rapid rise yeast unless a recipe
recipe. Most breads require a specific baking
specifically calls for it.
temperature that must remain constant to achieve
Flour Wheat flour contains a substance known the proper results. Many basic breads, containing
as gluten. When gluten is mixed with a only flour, water, and yeast, are baked at high
liquid, then kneaded, it stretches to form temperatures, usually 400ºF and above, while
an elastic network which traps the gas
breads containing enrichments, such as eggs,
bubbles formed by the yeast in bread.
Different types of flour contain varying milk, or butter, are baked at lower temperatures.
amounts of gluten. Many special grains Some bread recipes call for the dough to be
such as rye, corn meal or buckwheat placed in a very hot oven for a short time and
often need to be combined with regular then the temperature is lowered for the remainder
wheat flour because they don't contain of the baking time. This technique simulates the
enough gluten for proper bread cooking temperatures of old fashioned wood-fired
structure. If you're following a bread masonry ovens in which the bread dough
recipe, you won't have to worry about received an initial blast of very hot air followed by
all this technical stuff.
a gradual cooling after removal of the embers.
Sugars Sugars stimulate yeast growth.
Granulated sugar, brown sugar, honey
or even molasses can be used
depending on your recipe.

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SAFETY FIRST!
1. Wash your hands with soap and water before
starting your kitchen preparations.
Continually wash hands as needed like
touching the trash can or picking up items
from the floor.
2. Re-read the recipe several times.
3. Make sure you have all of the necessary
ingredients. Put them out on the counter.
4. Get out all of the equipment like pans and
measuring cups.
5. Follow the recipe exactly.
6. Use oven mittens or pot holders when taking
baked bread in and out of the oven.
7. Clean as you go along.
8. Caution around hot stoves and ovens
9. Make sure all hair, towels and pot holders are
away from heat.
10. Keep all sharp knives and utensils away from
small children. Supervise older children.
11. Clean up all spills immediately.

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Acknowledgement
This short course module, developed in Papua New Guinea, is based on the competency-based training
model.
The Skill Training Resource Unit (STRU) of Employment Oriented Skills Development Project (EOSDP)
in conjunction with Department (TVET) division and the implementing agency Department for
Community Development Services wish to express their thanks to the people who have contributed in
producing the module.
We hope it will provide basic knowledge and skills for the informal and the formal sectors especially the
women, men and the youth to be employed or self-employed through having better skills for tomorrow.

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p o box 1097, waigani
national capital district
papua new guinea.

tel: (675) 323 2633

fax: (675) 323 0944

The development of this short course was

sponsored by the ADB-PNG
EMPLOYMENT SKILLS DEVELOPMENT
PROJECT (EOSDP) and produced by
curriculum officers at the SKILLS
TRAINING RESOURCES UNIT (STRU)