INTERMEDIATE PASTRY & BAKERY
TOPIC
FROZEN DESSERTS
Week 10
11 April 2018 (Wednesday)
What is Frozen dessert ? A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extractand sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie". Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, and coconut custard. True custard is defined as a liquid thickened with eggs. Due to the often large number of whole eggs in custard pie it is a very rich pie.
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 Masliyana, Norazura & Nadzrizal. 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 1 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.Bingka Pandan.
2. Bingka Jagung
3. Chocolate Tart.
4. Checkerboard Cookies.
5. Orange sponge cake.
6. Chocolate Bun.
7. Cucur bawang.
8. Sausage twist.
9. Breadbutter Pudding and Vanilla sauce.
10. Peach puff.
11. Kuih Lapis.
12. Donut.
Bingka Jagung
Ingredients
2 cups flour
2 cups coconut milk
3 cups juice of screwpine leaves
1 cup granulated sugar
4 large eggs
3 tbsp butter
1 tsp salt
A drop of two of green colouring
1 tbsp (heap) of sesame seed
Directions:
1. Preheat oven at 170 degrees C. Butter a 9x9 baking pan.
2. Prepare the screwpine leaves juice. Take 15 medium-sized leaves, cut them into small pieces and put in the food processor with 3 cups of water. Strain the mixture to get the juice.
3. Mix all of the ingredients (except for sesame seed) in a food processor. Depending on the size of your processor, you may need to do it in two batches. Pour mixture in greased tin.
4. Bake for 30 minutes. Remove tin from oven and sprinkle sesame seed. Return in a rotated position. Bake for another 50-60 minutes. Let cool for a minutes or two hours before cutting.
Bingka Jagung
Ingredients
250 g flour
230 g sugar
400 ml coconut milk
200 ml water
4 eggs
1 can creamed corn
2 tbsp butter, melted
1 tsp salt
1 tsp vanilla essence
Direction:
1. Heat the oven to 160 degrees C.
2. In a bowl whisk eggs and sugar.
3. Combine the coconut milk, salt and water and add into the egg mixture.
4. Fold in the flour.
5. Add the vanilla essence and melted butter.
6. Mix in the cream corn.
7. Pour into your baking tray and bake in the preheated oven for 45 minutes to an hour.
8. Let cool and serve.
Mini Chocolate tart
Ingredients
30 pre-made 2-inch tart shells
1 cup chocolate chips
3 eggs
1/3 cup sugar
1/4 cup caramel topping
1 tbsp cocoapowder
Direction:
1. Heat oven to 350 degrees F. Place tart shells on baking sheet; set aside.
2. Place chocolate chips and butter in a small saucepan. Heat over low heat, stirring constantly, until chips are meted and mixture is well blended.
3. Whisk together eggs and sugar in large bowl. Add 3 to 4 tbsp melted chocolate mixture to egg mixture; whisk to combine. Repeat with another 3 to 4 tbsp chocolate mixture. Stir in remaining chocolate mixture.
4. Place 1/2 tsp caramel topping in bottom of each tart shell. Divide chocolate mixture evenly into tart shells.
5. Bake 10 to 12 minutes or until center is almost set. Cool completely. Cover; refrigerate until ready to serve. Dust tart tops with cocoa garnish as desired. Cover refrigerate leftover tarts.
Tart Dough:
Ingredients
1 egg yolk
2 tbsp very cold water
1 tsp vanilla extract
1-2/3 cups unbleached all-purpose flour
3 tbsp sugar
1/4 tsp salt
1/2 up cold unsalted butter
Direction:
1. Combine egg yolk, water and vanilla in small bowl; set aside.
2. Pulse flour, sugar and salt in bowl of food processor until combined. Add butter; pulse until butter is the size of peas (about 10 pulses). Add egg yolk mixture; continue to pulse until dough pulls together and does not crumble when pinched between two fingers.
3. Transfer dough to floured work surface; pat into ball ans flatten into disc. Wrap dough in plastic wrap; refrigerate 30 minutes.
4. Heat oven to 350 degrees F. Roll out dough on floured work surface to 1/8 inch thickness. Cut circles into mini tart pan or mini pan.
5. Bake 10 to 12 minutes or until golden brown. Cool completely. Tart shells can be made 3 days in advance and kept in tightly sealed container in the refrigerator. Make enough dough for 10-inch tart or dozen 2-inch tart shells.
Checkerboard Cookies
Ingredients
1 cup unsalted butter, softened
1 tsp puree vanilla extract
1/4 tsp salt
3 tbsp Dutch-process cocoa powder
1/2 cup sugar
1/4 tsp puree lemon extract
2 1/2 sifted all-purpose flour
1 large egg
Direction:
1. In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scrapping down sides of bowl.
2. Turn dough out onto a clean work surface; it will be loose ad crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
3. Place each halt of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. using a sharp knife and ruler, slice each square into nine 3/4-inch-wise strips.
4. Whisk together the egg and 1 tbsp water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, altering white and chocolate strips. Brush tops and between the strips with egg wash. Gently colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
5. Preheat oven to 350 degrees F. Line a baking sheet with a silpat baking mat or parchment paper. Slice each log into 1/4-inch-thic slices place or baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.
Orange Sponge Cake
Ingredients
3 eggs
1 cup white sugar
1 tbsp orange zest
1 1/2 cups all-purpose flour
2 tbsp baking powder
6 tbsp orange juice
Direction:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
2. Separate the eggs while cold, then bring to room temperature.
3. Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
4. In a separate large clean bowl, with a clean whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
5. Pour batter into prepared pan and bake at 325 degrees F (165 degrees C)
for 50 to 60 minutes.
Chocolate Bun
Ingredients
1 1/2 cup whole wheat flour
1/4 cup sugar
1 1/2 tsp salt
2 packages quick-rise yeast
3/4 cup fat-free milk
1/2 cup milk
2 tbsp butter
2 tbsp canola oil
1 large egg
2 1/4 cups bread flour
Cooking spray
3 1/2 ounces semisweet chocolate, chopped
1 large egg white, lightly beaten
Direction:
1. Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Combine whole wheat flour, sugar, salt, and quick-rise yeast in a large bowl, stirring well with a whisk.
2. Combine milk, 1/2 cup water, butter, and canola oil in a microwave-safe bowl; microwave at high 2 minutes, stirring every 30 minutes until it is warm (100 degrees to 110 degrees). Add milk mixture to flour mixture; stir 1 minute. Add egg; 1 bread flour to yeast mixture; stir until soft dough forms. Turn mixture out onto a lightly floured surface; knead 2 minutes.
3. Place dough in a large bowl coated with cooking spray; lightly coat top of dough with cooking spray. Cover and refrigerate overnight.
4. Preheat oven to 375 degrees F.
5. Turn dough out onto a lightly floured work surface, and punch down. Divide dough into 16 equal portions; shape each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll dough into 5-inch circle. Place about 1 1/2 tsp chocolate in the center of circle. Roll up dough tightly, jelly-roll fashion; pinch seams to seal. Place buns, seam side down, on a baking sheet lightly coated with cooking spray. Tuck ends under; cover. Repeat procedure with remaining dough and chocolate.
6. Lightly coat dough with cooking spray; cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubles in size. Lightly brush tops of buns with egg white.
7. Bake at 375 degrees F for 17 minutes or until lightly browned. Cool on a wire rack.
Comments
Post a Comment