INTERMEDIATE PASTRY AND BAKERY (Henderson)

CHEESECAKES 500gm Cream Cheese 50gm Butter 50gm Castor Sugar 50gm Cake Flour 1no Egg 3nos Egg Yolks 150gm Yoghurt ¼ tsp Salt 3nos Egg Whites 70gm Castor Sugar Preparation Method: 1.         Put cream cheese, sugar(50gm) and butter into the mixing bowl and cream till light. 2.         Fold in flour. 3.         Add egg and egg yolks slowly and cream till smooth. 4.         Stir in yoghurt and mix evenly. 5.         In separate bowl, pour the egg whites in the mixing bowl and beat till foamy. 6.         Add sugar(70gm) and salt into the egg whites and continues to whip till stiff. 7.         Pour the egg whites mixture in the cheese mixture and mix till well incorporated. 8.     ...

CREAM CARAMEL INGREDIENT Ø    120 GM CASTOR SUGAR Ø    2 TBSP WATER Ø    3 NOS EGG Ø    400 ML MLIK Ø    30 GM CASTOR SUGAR Ø    ½ TSP VANILLA ESSENCE METHOD 1.         HEAT 120GM SUGAR IN HEAVY SAUCEPAN OVER LOW HEAT UNTIL MELTED AND GOLDEN BROWN. ADD IN WATER. POUR IMMEDIATELY INTO CUSTARD CUPS; COOL. 2.         IN A MEDIUM BOWL, COMBINE ALL INGREDIENTS, STIR UNTIL THE SUGAR DISSOLVES. STRAIN AND REMOVE AIR BUBBLES. POUR INTO CUSTARD CUPS. PLACE THE CUPS IN A BAKING PAN AND FILL THE PAN WITH HOT WATER. 3.         BAKE UNTIL THE CUSTARD IS SOFT SET IN THE CENTER, CHILL.

                         BAVARIAN CREAM INGREDIENTS VANILLA 1 TSP HEAVY CREAM 1 ¼ CUP GELATINE 1 TBSP MILK 3 TBSP CASTOR SUGAR ¼ CUP EGG YOLK 5 NOS WHIPPED CREAM 1 ¼ CUP METHOD 1.         in the egg yolk mixture, add in castor sugar. 2.         sprinkle the gelatine into milk mixture 3.         add in vanilla essence into egg mixture 4.         add in the heavy cream into egg mixture 5.         using sauce pot, double boil the gelatine 6.         Using bowl of ice, let the mixture cold. (whisk) 7.         after the mixture is cold then pour into soufflé ramekin Chill the Bavarian cream at least one day b efore serve...

FARM HOUSE BREAD &  SWEET BUNS FARM HOUSE BREAD ingredients ·           8 gm instant yeast ·           120ml warm water ·           1/8 tsp salt ·           30gm castor sugar ·           45gm shortening/butter/margerine ·           35ml warm water ·           1kg bread flour METHOD Disolve yeast in warm water, rest for 15minutes. Add in salt ,sugar, shortening and 3 ¼ cup warm water. Gradually add in flour. Knead the dough and rest for 1 hour Shape it and rest again for another 1 hour. Bake for 35minutes at 190c. SWEET BUNS Ingredients A 240gm bread flour 60gm cake flour 55gm castor sugar 2 tbsp instant yeast 1...

DANISH PRODUCTS WITH PUFF PASTRY PRODUCTS Croissant Ingredients A ·         210gm bread flour ·         90gm plain flour ·         30gm castor sugar ·         15gm milk powder ·         2 tsp instant yeast ·         1 tsp salt Ingredients B ·         180ml Cold water Ingredients C ·         45gm butter Ingredients D ·         120gm danish butter Method 1.       Mix (A) till well blended. Add (B) and knead to form a dough. 2.       Add (C), knead to form a smooth and elastic dough. Roll into rectaangular shape...

TIRAMISU Ingredients A ·         2 nos egg yolk ·         1 nos egg ·         50gm castor sugar Ingredients B ·         250gm mascarpone cheese Ingredients C ·         1 ¼ tbsp gelatine powder ·         40ml water Ingredients D ·         200gm whipping cream (whipped) METHOD 1.       Beat (A) till smooth and light 2.       Add (B) till well blended 3.       Mix (C) and melt it over double boiler. 4.       Mix (AB) + (C) + (D). 5.       Mosten sponge fingers with coffee syrup. Place first layer in a 9 ...

AMERICAN CHOCOLATE CAKE AND FONDANT SOLUTION AMERICAN CHOCOLATE CAKE Ingredients ·         370gm castor sugar ·         250gm butter ·         4 nos eggs ·         1 tbsp vanilla essence ·         320gm cake flour ·         1 tsp baking powder ·         1 tsp baking soda ·         100gm cocoa powder ·         280gm hot water Method 1.       Beat sugar and butter at medium speed until fluffy and smooth. 2.       Sift flour. Baking soda and baking powder together. 3.       Mix cocoa powder and hot water, ...

VANILLA SPONGE CAKE & YAM SPONGE  CAKE VANILLA SPONGE CAKE INGREDIENTS No. Ingredient Quantity / unit Flour 250 gm Castor Sugar 250 gm Baking Powder 1 tsp Eggs 8 nos Vanilla essence 1 tbsp Melted Butter 125 gm Water 100 ml Ovallatte 25 gm Salt   ¼ tsp Method:   1.       Sift flour, baking powder and salt. 2.       In the mixing bowl, mix well the sifted flour, ovallete  and sugar. 3.       Slowly pour in eggs and vanilla essence, then beat at medium speed until well-combined. 4.       Turn to high speed then por in water slowly and beat until the mixture fluffy. 5.       Lastly, slowly pour in the melted butter and mix well. 6.       Bake at 180’c for 30- 40 minutes.  YAM SPONGE  CAKE INGREDIENTS No. Ingredient ...