INTERMEDIATE PASTRY & BAKERY
TOPIC
FONDANT
Week 8
2&4 April 2018 (Tuesday & Wednesday)
What is Danish Dough/Pastry ? Fondant icing, also commonly referred to simply as fondant (/ˈfɒndənt/, from the French), is an edible icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting", coming from the same root as fondue and foundry.Fondant icing, also commonly referred to simply as fondant (/ˈfɒndənt/, from the French) is an edible icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting", coming from the same root as fondue and foundry.
As for our assignment, we are proposing a Donation Project to The Society for Prevention of Cruelty to Animals (SPCA). From this production class, we sell our bakery and pastries product to collect the money for the donation.
The Chef on Duty is Syairazi and Clarissa. From the topic, they carefully choose the recipe for us to produce today and to sell it. Due to the 16 products, the COD decided to divide the products into 2 separate days of production. The first 9 products will be produce on Monday, and the second 8 products will be produce on Wednesday. As the recipe, i will list it below.
Product:
1. Bread butter pudding & vanilla sauce.
2. Tausa bun.
3.Lemon pound cake & fondant.
4. American dark chocolate cake.
5. Orange chiffon cake.
6. Chocolate chip cookies.
7. Sausage roll.
8. Tiramisu.
9. Sponge cake.
10. Cinnamon roll.
11. Karipap kentang.
12.Golden pound Cake.
13. Almond cake.
14. Sausage twist.
15. Chicken ham sandwich.
16. Cucur bawang & chili sauce.
17. kuih lapis jagung.
18. Pizza.
Bread butter pudding & Vanilla sauce
Ingredients
For the bread butter pudding
4 eggs
1/4 cup caster sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 cups milk
300 ml pure cream
8 thick slices white bread, crusts rempoved
40 g butter, softened
1/2 cup sultanas raisins
2 tbsp demerara sugar
For the vanilla sauce
1/2 cup light brown sugar
1 tbsp all-purpose flour
a pinch of ground cinnamon
1 egg
2 tbsp melted butter
1 1/4 cups whole milk
salt
2- 3 tsp vanilla extract
Directions:
1. Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 17cm x 28cm (base) baking dish. Whisk eggs, caster sugar, vanilla, cinnamon, milk and cream in a bowl.
2. Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the sultanas. Repeat with remaining bread and sultanas.
3. Pour egg mixture over bread. Sprinkle with demerara sugar. Bake for 30 to 35 minutes or until golden and set.
4. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Tausa Bun
Ingredients
(A)
480g Bread Flour
120g All Purpose Flour
110g sugar
10g salt
20g Milk Powder (I substituted with Coffee Mate)
4 tsps Instant Yeast
480g Bread Flour
120g All Purpose Flour
110g sugar
10g salt
20g Milk Powder (I substituted with Coffee Mate)
4 tsps Instant Yeast
(B)
1 Egg
300 ml Cold Water
1 Egg
300 ml Cold Water
(C)
60g Butter
60g Butter
Directions:
1. Mix (A) till well blended.
I just stirred it around with a spoon.
2. Add (B) and knead on your mixer with hook attachment until it forms a dough. I add the egg and then turn the mixer on slow and drizzle the water in slowly as it is mixing.
3. Add (C) and continue to knead to form a smooth and elastic dough, about 10 minutes on my Kitchen Aid on 4 speed (with breaks when the motor got hot).
4. Gather dough into a ball and place in a bowl that has been oiled. Flip dough around to oil the entire dough. Cover with plastic wrap and let rest for about 50-60 minutes or till it doubles in size. If you are having trouble getting it to double, here’s a tip:
Fill a small bowl with water and microwave on high for about 1 minute. Move bowl to corner and sit your dough in the hot steamy microwave (with the door closed, of course) for the resting time. That should do the trick!
Fill a small bowl with water and microwave on high for about 1 minute. Move bowl to corner and sit your dough in the hot steamy microwave (with the door closed, of course) for the resting time. That should do the trick!
5. Once dough has doubled, divide the dough into small balls (you should get between 18-24 pieces depending on how big or small you want your buns to be). Rest for 10 mins (normally by the time I’m done with the last ball, the first ball is ready for filling) and then fill with red bean paste (about 1-1.5 Tbsp per bun):flatten the balls, put the paste in the center and gather the dough around the paste and pinch to close.
Flip over and put the pinched part on the bottom of the parchment lined tray (make sure to space them a few inches apart).
6. Once all the buns are done, cover loosely with plastic wrap and let it proof for another 50-60 minutes or until doubled in size.
7. About the last 10 mins of proofing, preheat the oven to 350 F. Beat one egg and brush the buns gently with eggwash. If you desire, sprinkle some toasted sesame seeds on the bun.
8. Bake in the oven for 12-15 mins or until golden brown on top.
Lemon pound cake & Fondant
Ingredients
For the cake:
1/2 cup butter, melted
1 cup sugar
2 eggs. well beaten
1 tbsp lemon juice
1/4 tsp salt
1 1/2 cups flour
1 tsp baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 sugar.
For the fondant:
60 gm water
1 tbsp gelatine
1 tbsp glycerine
2 tbps shortening
130 gm liquid glucose
900 gm icing sugar
1 tbsp vanilin
Directions:
The cake:
1. Mix together 1 cup sugar and butter.
2. Add eggs and 1 tbsp of lemon juice; mix well
3. Add salt, flour, and baking powder to mixture.
4. Add milk.
5. Bake at 325 degrees F in a well greased loaf pan for 1 hour, or until golden.
American dark chocolate cake
Ingredients
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups white sugar
3 tbsp cocoa
1 cup milk
1/2 cup soft butter
3 eggs
Directions:
1. Sift together dry ingredients, add butter and milk. Beat vigorously for two minutes. Then add eggs one at a time.
2. Cook at 180 degrees C for 30-40 mins or until it springs back when touched.
Karipap kentang
Ingredients
Filling:
3 small potatoes (225 g)
1 small sweet potato (225 g)
3 tbsp vegetable oil
1 onion (diced)
3 tbsp curry powder
1/4 cup water (60 ml)
Salt to taste
Dough:
2 cups all-purpose flour (300 g)
1/2 tsp salt
1/2 cup margarine (113 g)
1/2 cup cold water (120 ml)
For deep frying:
Sufficient vegetable oil for deep frying
Directions:
Filling:
1. Boil scrubbed potatoes and sweet potato in medium saucepan. After 15 minutes, remove potatoes. Allow sweet potato to cook for another 5 minutes. Remove and allow potatoes to cool. Peel potatoes and cut into small cubes.
2. Heat vegetable oil in frying pan over medium heat. Saute onion for 1 minute. Add curry powder and continue to stir for 2 minutes until curry powder is fragrant.
3. Add cubed potatoes and sweet potato. Stir to coat potatoes with spices. Pour in water and season with salt. Add chopped cilantro and continue to stir to get everything well mixed.
4. Turn off stove. Transfer to a bowl and allow to cool.
Dough:
1. Combine all-purpose flour, salt and margarine in large bowl. Mix with a spatula. Slowly add water a little at a time. Knead to form a soft, non-sticky dough. You may or may not require the full 1/2 cup water.
2. Continue to knead the dough in the bowl or on a clean work surface for 3 to 4 minutes until smooth. Form dough into a ball and place it back into the bowl. Cover with a towel and allow dough to rest for 15 minutes.
3. Remove dough from the bowl onto a lightly floured surface. Roll out dough to about 1/8 inch thick. using a 3 1/2 to 4 inch diameter lid or bowl, cut out as many circles as possible. Knead the edges back into a ball. Roll it out and cut more circles until all dough is used up.
Forming the karipap:
1. Place a piece of dough on your palm. If it has shrunk a little, spread it out gently with your fingers. Place a tablespoon of filling in the center.
2. Fold the dough into semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.
3. Frying the karipap.
4. Heat about an inch of vegetable oil in a saucepan.
5. Deep fry karipap over medium heat for 3 to 4 minutes or until golden brown, turning once. Remove and allow karipap to drain in a metal strainer.
Golden Pound Cake
Ingredients
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 3/4 cups sugar
1 1/4 cups butter or margarine, softened
1 tsp almon extract
5 eggs
1 cup evaporated milk
Directions:
1. Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
2. Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Almond Butter Cookies
Ingredients
2 cups all-purpose flour
1 cup crushed almonds
1 cup butter, softened
7 tbsp white sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
3. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
4. Bake in preheated oven until golden brown, about 15 minutes.
Chicken Ham Sandwich
Ingredients
2 slices chicken ham
2 lettuce leaves
6 slices tomatoes
4 slices brown bread
2 tbsp mustard sauce
Directions:
1. On a slice of brown bread slather mustard sauce.
2. Lay down a slice of chicken ham, 3 tomato slices and a lettuce leaf.
3. Cover the sandwich with another bread slice with a little mustard on it.
4. Repeat this process to make another sandwich.
Kuih Lapis Jagung
Ingredients
(A)
4 cups coconut milk
250 gm flour
200 gm rice flour
20 gm custard flour
200 gm sugar, or to your taste
salt
(B)
1/2 cup water
1/2 cup cream corn, blend in the water until fine
Yellow food coloring
(C)
1/2 water
Green food Coloring
18 cm tin, lightly greased.
Directions:
1. Mix together A, and make sure there is no lumps. Strain, divide the batter into 2.
2. In one portion add in the blend cream corn and yellow coloring.
3. In the other portion add in 1/2 cup of water and green coloring.
4. Place the tin in steamer and steam for 5 minutes. Pour 1 cup of the green colored batter into the tin and steam for 6-7 minutes over rapidly boiling water.
5. When set carefully pour in 1 cup of the yellow batter and steam for another 6-7 minutes. Repeat the procedure, altering between a colored layer until all the batter is used up. Cool for at least 5-6 hours before slicing into pieces.
Cucur Bawang (Onion Fritters)
Ingredients
300 gm plain flour
1/2 cup small shrimps, minced
2 stalks spring onion, finely chopped
2 stalks Chinese parsley, finely choped
1 egg
2 cups water
Salt & pepper to taste
Oil for deep frying
Directions:
1. Mix all ingredients together in a bowl until you get a smooth batter.
2. Heat oil in wok until hot and drop spoonfuls of the batter into the oil and fry until golden brown. Drain on paper towel to soak the excess oil and serve with chili sauce.
Comments
Post a Comment