INTERMEDIATE PASTRY & BAKERY

TOPIC

CHEESE CAKE 

Week 7

26&28 March 2018 (Tuesday & Wednesday)

What is Cheesecake ?Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, vanilla and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge cake. It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup.

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 Norivy and Anissa. From the topic, they carefully choose the recipe for us to produce today and to sell it. Due to the 12 products, the COD decided to divide the products into 2 separate days of production. The first 6 products will be produce on Monday, and the second 6 products will be produce on Wednesday. As the recipe, i will list it below. 

Product:

1. Tiramisu.

2. No-Bake Cheese cupcake. 

3. Pizza.

4. Sausage Roll. 

5. Kuih lompang. 

6. Chocolate chip cookies.

7. Blueberry muffin. 

8. Chocolate chiffon cupcake.

9. Biscotti. 

10. Green tea chiffon cake

11. Croissant. 

12. Kuih Pandan Bakar. 

 

Tiramisu

Ingredients

1 cup heavy whipping cream

1 cup mascarpone cheese, room temperature

1/3 cup (71 grams) sugar

1 tsp vanilla extract

2 cups espresso

1 pack Lady fingers

Cocoa powder for dusting the top. 

Direction:

1. Beat whipping cream, sugar, and vanilla until soft peaks form.

2. Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.

3. Dip lady fingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

4. Spread half of the whipped cream mixture on top of first layer of lady fingers. Repeat process with second layer of lady fingers and cream mixture.

5. Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

No-Bake Cheese Cupcake

Ingredients

1 1/3 graham cracker, crushed

1/3 cup butter, melted

1 bar cream cheese, softened

6 tbsp sugar 

1 cup whipping cream, whipped to stiff peaks

Directions:

1. Line 6 cups of a regular muffin pan with cupcake liners. Set aside. 

2. Combine crushed graham crackers and butter in a medium bowl.

3. Place 3 tbsp crumbs on the bottom of each cup and press down with the back of a spoon. Chill, covered, for at least 30 minutes. 

4. Whisk cream cheese and sugar in a bowl until smooth. 

5. Measure out 1 1/2 cups whipped cream and fold gently into cream cheese mixture. 

6. Top with chocolate cookie crumbs, nuts, fruits or chocolate chips before serving. 

 

Pizza

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas
1 1/2 cups (355 ml) warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 3/4 cups (490 g) bread flour
2 Tbsp olive oil (omit if cooking pizza in a wood-fired pizza oven)
2 teaspoons salt
1 teaspoon sugar

Pizza Ingredients
Olive oil
Tomato sauce (smooth, or puréed)
Firm mozzarella cheese, grated
Parmesan cheese, grated
Chopped fresh basil
Pepperoni, thinly sliced
Onions, thinly sliced raw or caramelized
Ham, thinly sliced

Directions:

MAKING THE PIZZA DOUGH

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

PREPARING THE PIZZAS

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top:Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and on to the baking stone in the oven.

9 Bake pizza: Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Sausage Bread Roll

Ingredients

2 cups of flour (plus about a handful for kneading)

2 tbsp melted butter 

1/2 tbsp yeast

1 egg + 1 more for egg wash

1/2 tsp of salt

1/2 cup warm milk

2 tbsp sugar + 1 tsp for proofing the yeast

10 hotdog links

Directions:

1. Dissolve the Yeast and Sugar in the warm milk.

2. In another Bowl, combine the Butter and Eggs and set aside.

3. In a large bowl, combine the flour, salt and sugar, make a well at the center and add the yeast and the Egg and Butter mixture and mix together until a soft dough is formed.

4. Transfer the Dough to a lightly floured surface and knead until it’s smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer.

5. Place the Dough inside a very large oiled Bowl (making sure you smear some oil on the surface of the Dough) and leave to rise in a warm place for 1 hour or till doubled in size.

6. Steam the sausage in a boiling water for about 7 minutes. Remove from water and set aside.

7. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces, and roll it out into a rope long enough to wrap around the sausage about 3 times.

8. Wrap the rolled dough around the sausage and place them on lightly greased and floured baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 30 minutes.

9. Whisk up 1 Egg and together with a Tbsp of Water and brush the surface of the Bread rolls then place in a 350 degrees Fahrenheit preheated oven and bake for 10 to 15 minutes or till golden brown. Enjoy

Kuih Lompang

Ingredients

1 1/2 cup rice flour

1 tbsp tapioca flour 

1 tsp air kapur (calcium hyroxide)

3/4 cup sugar 

2 cup water 

2 cup gula merah

1/2 cup fresh grated coconut

1/4 tsp salt

Directions:

1 Cut pandan leaves into small pieces. Blend leaves with 1 cup of water. Strain. In another bowl, pour sugar into 1 cup of hot water. Stir until sugar dissolves. Add pandan liquid into the syrup. Add air kapur.

2. Combine rice flour and tapioca flour. Pour flour into the pandan syrup. Combine well. Strain to ensure there are no lumps.

3. Heat up steamer. Brush mini tea cups with a little bit of oil and put it into steamer for a while. Pour batter into each individual cups. Steam for 15 mins over medium high heat. Remove from fire and set aside to cool.

4. Add salt to grated coconut. Steam grated coconut briefly.

5. Once cooled, remove kuih from the cups using the back of a spoon. Serve with grated coconut on top.

Chocolate chip cookies

Ingredients

3/4 cup granulated sugar

3/4 cup packed brown sugar 

1 cup butter or margarine, softened

1 tsp vanilla

1 egg

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup coarsely chopped nuts

2 cups semi sweet chocolate chips

Directions:

1. Heat oven to 375 degrees F. 

2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Blueberry muffin

Ingredient 

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tbsp for muffin tops

1/2 tsp kosher salt

2 tsp baking powder

1/3 cup (80 ml) neutral oil. 

1 large egg

1/3-1/2 cup (80 ml - 120 ml) milk

1 1/2 tsp vanilla extract 

6 to 8 ounces fresh or frozen bluberries. 

Directions:

• PREPARE OVEN AND MUFFIN CUPS
Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
• MAKE BATTER
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

• BAKE MUFFINS
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

Chocolate chiffon cake 

Ingredient

7 large egg, separated
1/2 cup baking cocoa
3/4 boiling water
1-3/4 cups cake flour 
1-3/4 cups sugar 
1-1/2 tsp baking soda
1 tsp salt
1/2 cup canola oil
2 tsp vanilla extract
1/4 tsp cream of tartar

ICING

1/3 cup butter

2 cups confectioners sugar 

2 ounces unsweetened chocolate, melted and cooled

1-1/2 tsp vanilla extract

3 to 4 tbsp hot water

Directions:

• 1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

2. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

3. For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired. 

Biscotti

Ingredient

1/2 cup vegetable oil

1 cup white sugar

3 1/4 cups all-purpose flour

3 eggs

1 tbsp baking powder

1 tbsp anise extract, or 3 drops anise oil. 

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.

2. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.

3. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Green Tea chiffon cake 

Ingredient

Egg yolks - 3 large

Granulated sugar - 85 grams 

Oil - 3 tbsp

Water - 4 tbsp

Green tea powder - 1 heaping tbsp

Baking powder - 1 tsp

Egg white - 3 large

Directions:

See here

Croissant 

Ingredient

For the dough:
1/2 ounce active dry yeast
1/4 cup warm water 
1/4 cup sugar 
2 1/3 cups bread flour
2 tbsp unsalted butter, melted, plus more for bowl. 
1 tbsp salt
3 cups plus 3 tbsp all-purpose flour, plus more for working
2 cups warm whole milk


For the butter package:
1/4 cups all-purpose flour 
2 cups unsalted butter, slightly softened.


For brushing:
1 large egg, lightly beaten. 

Directions:

See here

Kuih Bakar Pandan

Ingredient

1 cup + 1 tbsp (138 gram) all purpose flour

3/4 cup (178 gram) sugar 

1 cup (250 ml) coconut milk

1 cup (250 ml) evaporated milk

18 pcs pandan leaves

1 cup (250 ml) water 

3 eggs 

1/2 tsp salt

A handful white sesame seed. 

Some oil for greasing

Directions:

1. Pre-heat oven to 180c.

2. Grease the bottom and sides of glass mould or any baking pan. Put aside.
2. Cut pandan leaves into 2-3cm long.
3. Blend the pandan leaves with 1 cup of water.Then sieve through a sift to get pandan juice.
4. In a blender, blitz 1 cup + 1 tbsp all-purpose flour, 3/4 cup Sugar, 1 cup Coconut cream,
1 cup Evaporated Creamer, three eggs, pandan juice and 1/2 tsp Salt.
5. Transfer the pandan mixture through a sift to the glass mould and bake for 1 hour, 180c.
6. Sprinkle a generous amount of sesame seed on the mixture.
7. Once cooked, remove from oven and let it cool down before cut.