Jeera Butter
Objective
The objective of this activity was to learn the complete process of making Jeera Butter Toast, including preparation of the dough, fermentation, shaping, baking and calculation of the production cost.
Materials Used
The following ingredients were used for preparing Jeera Butter Toast:
- Maida
- Yeast
- Jeera
- Milk powder
- Custard powder
- Salt
- Milk
- Butter
- Sugar
- Oven
Process
Measuring the Ingredients
First, all the ingredients were measured carefully according to the required quantity. Accurate measurement is important because the quantity of each ingredient affects the texture and taste of the final product.
Preparing the Yeast Mixture
Yeast and sugar were mixed properly and kept for fermentation for about 10–15 minutes. This allowed the yeast to activate before preparing the dough.
Preparing the Dough
After fermentation, the required ingredients were added and mixed properly. Maida, milk powder, custard powder, salt and jeera were added to the mixture. Butter was also added and mixed properly.
The ingredients were mixed well to prepare a soft dough. The dough was kneaded properly so that all the ingredients were evenly combined.
Making the Balls
After preparing the dough, it was divided into small equal portions. The portions were shaped into balls of approximately 20–25 g each.
Arranging on the Tray
The prepared dough balls were placed on a baking tray with proper spacing between them. The tray was then kept aside for final fermentation so that the dough could rise properly.
Baking
The oven was preheated before baking. The prepared tray was placed inside the oven and baked according to the required temperature and time.
The notes recorded during the activity mention baking at different stages:
- Preheating: Oven was preheated at around 200°C.
- First baking: Around 150°C for 10 minutes.
- Final baking: Around 280°C for 20 minutes.
The baking was monitored carefully to obtain the required texture and colour.
Final Product
After baking, the Jeera Butter Toast was removed from the oven and allowed to cool. The final product was checked for its texture, shape and overall quality.
Costing
The costing of the Jeera Butter Toast was calculated based on the quantity and rate of each ingredient used.
| Sr. No. | Material | Weight / Quantity | Rate | Price |
|---|---|---|---|---|
| 1 | Maida | 250 g | ₹50/kg | ₹12.50 |
| 2 | Yeast | 5 g | ₹180/kg | ₹9.00 |
| 3 | Jeera | 10 g | ₹10/packet | ₹10.00 |
| 4 | Milk Powder | 50 g | ₹500/kg | ₹25.00 |
| 5 | Custard Powder | 25 g | ₹140/kg | ₹3.50 |
| 6 | Salt | 5 g | ₹30/kg | ₹0.75 |
| 7 | Milk | ½ litre | ₹40/litre | ₹20.00 |
| 8 | Oven Charge | 1 unit | ₹10/unit | ₹10.00 |
| Total Material Cost | ₹90.75 |
Labour Cost
The labour charge was calculated as 35% of the total material cost.
Labour Charge = ₹90.75 × 35 / 100
Labour Charge = ₹31.76
Therefore:
Total Cost = Material Cost + Labour Cost
= ₹90.75 + ₹31.76
Final Cost = ₹122.51
Learning
Through this activity, I learned how to prepare Jeera Butter Toast step by step. I learned the importance of measuring ingredients properly, activating yeast, preparing and kneading the dough, making equal portions, fermentation and baking.
I also learned how the baking temperature and time need to be controlled during the process. Along with the preparation process, I learned how to calculate the cost of the product by considering the ingredient cost, oven charge and labour charge.
Result
The Jeera Butter Toast was prepared successfully. The dough was prepared properly, shaped into small portions, fermented and baked in the oven. The costing was also calculated, including 35% labour charges.
