INTERMEDIATE PASTRY & BAKERY
TOPIC
FROZEN DESSERTS
Week 9
9 April 2018 (Monday)
What is Frozen dessert ?Frozen dessert is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones, etc.), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others.
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 Chong, Saul & Khai. From the topic, they carefully choose the recipe for us to produce today and to sell it. Due to our production class are over in 2 more weeks this recipe is produce in a day and sale it on the same day. As the recipe, i will list it below.
Product:
1. Kek batik
2. Oreo cheese cupcake no-bake
3. Chocolate roll.
4. Marble cake
5. Donut
6. Kuih lapis
7. Pizza
8. Sausage twist
9. Croissant
10. American Chocolate cake
11. Chocolate chip cookies
12. Karipap
13. Kuih Lompang
Kek Batik
Ingredients
1 packet of Marie biscuis
3/4 cup of Milo
1/4 cup of cocoa powder
1/2 cup of boiling water
1/2 book of butter, cut into few chunks
1/2 tin of sweetened condensed milk
5 eggs, lightly beaten
1/2 tsp of vanilla extract
Direction:
1. Break the Marie biscuits into small pieces, set aside. Prepare the container with or without baking paper. Lightly grease the inside of the container so the baking paper would stick to the container.
2. Prepare a wok or saucepan. Pour in Milo and cocoa powder. Then slowly add in boiling water. Stir until smooth.
3. Place over moderate heat. One ingredient at a ti,e, add in butter, condensed milk, eggs and vanilla extract. Stir until all ingredients blended well. Must keep stirring all the time to avoid mixture sticking to the wok and over burning.
4. Turn to low heat and continue to stir without stopping for another 20 minutes or until a thick custard forms. Then turn the heat off.
5. Pour in the Marie biscuits. Mix until all biscuits are coated with the custard.
6. Transfer the mixture into the prepared container. Press down firmly so that there are no air pockets in the mixture. Then let it cool for about 5 minutes.
7. Cover the container and put it into the refrigerator to chill for at least 4 hours.
Oreo Cheese Cupcake No-Bake
Ingredients
1 bag of Oreo cookies'
1/2 cup heavy whipping cream
8 ounces cream cheese
1/3 cup sugar
2 tbsp lemon juice
Direction:
1. Line two muffin tins with cupcake papers. Place an Oreo in the bottom of each of the papers then set aside. In a food processor, blend the remaining Oreos until nice and crumbly and then set aside also. Pour the heavy whipping cream into a mixer and whip on high until it is nice and thick.
2. In a separate bowl, beat together the cream cheese, sugar and lemon juice until well combined. Now fold the thick heavy whipping cream into the cream cheese mixture. Scoop the cheese cake mix on top of the Oreos in the muffin tin. Sprinkle the Oreo bits on top of the little tiny cheese cakes. Cover with tin foil and place in the freezer for 1 hour. Then uncover and place in the fridge for 30 more minutes.
Chocolate Roll
Ingredients
3 puff pastry, yhawed
12 tsp nutella
Castor sugar for garnish.
Direction:
1. Preheat oven at 180 degrees C.
2. Roll the puff pastries with a rolling pin to make them thinner.
3. Cut each of them into 4 strips.
4. Spread 1 tsp of nutella on each strip and roll them up.
5. Line an oven tray with baking paper.
6. Place puff pastry bites on it and bake until golden, about 20 minutes.
7. Sift castor sugar over them when serving.
Marble cake
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1 cup milk
1 tbsp unsweetened cocoa pow
Direction:
1. Preheat oven to 350 degrees F (175 degrees C). grease and flour a 9 inch round pan.
2. Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
3. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swril the cocoa batter into the white batter to incorporate it in a marble effect.
4. Bake in preheated oven for 30 yo 35 minutes, until an inserted wooden pick comes outs clean.
Donut
Ingredients
6 tbsp (100 ml) water
150 ml buttermilk
1 egg, beaten
57 g butter, melted
454 g all-purpose flour or bread flour
57 g sugar
1 tsp salt
1 1/2 tsp (3-5 g) regular or quick-rise yeast
Oil for frying
sugar for coating
Direction:
1. Place the water, buttermilk, beaten egg and melted butter in the mixer bowl, add the dry ingredients, except for the yeast.
2. Make a small indentation in the dry ingredients, then add the yeast.
3. Using a stand mixer, run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size. Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn't form a skin.
4. With a rolling pin, roll out of the dough to about 1/2" thickness.
5. Cut with a round, sharp doughnut cutter (about 3" diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1" diameter), saving the holes.
6. Place each doughnut on a piece of parchment paper, then on a cookie sheet. Put the tray in the oven (turn it on for 1 minutes, set a timer, then turn the oven off again, just to make it barely warm).
7. Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts.
8. Heat the oil to about 350 degrees F(180 degrees C).
9. Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
10. Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.
Kuih Lapis
Ingredients
350 g tapioca flour
100 g rice flour
500 ml water
400 g sugar
4 pandan leaves
500 ml thick coconut milk with a pinch of salt
rose pink coloring
Direction:
1. In a pot boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.
2. Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.
3. Divide mixture in two equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)
4. Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.
5. Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked. Then add 100-125ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)
6. Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
7. Add a little more rose pink colour to the last layer to make it a deeper shade of pink.
8. Leave Kuih Lapis to cool completely after steamed and invert the cake pan to knock out the kuih.
9. Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.
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