MENU 1

- Yeast Bread White Bread load Dinner Rolls Burger bun, Hotdog Bun

MENU 2

Brown Bread Focaccia Bread Bread stick

MENU 3

- Rolled-In Yeast Dough Products – Croissant & Danish - Laminated Dough - Puff Pastry

Croissant and Danish Chicken Patties

MENU 4

- Cookies Butter cookies Marble Cookies Oats and Chocolate Chips Cookies Checker board cookies

MENU 5

- Sponge Cake Black Forest Cake White Forest cake Vanilla cake Birthday cake

MENU 6

- Tea Cake Dry Fruit cake Muffins

MENU 7

Chocolate Brownie Crème caramel

MENU 8 - Cakes, Assorted Pastries and Desserts

Cheese cake Chocolate Mousse

MENU 9

Other cakes and desserts

MENU 10

Basic dough

MENU 11

Sauce

MENU 12

Garnish

MENU 1

- Yeast Bread White Bread load Dinner Rolls Burger bun, Hotdog Bun

MENU 2

Brown Bread Focaccia Bread Bread stick

Baking duration and temperature

Items TimeMinutes

Temperature °C

Remarks

French Baguettes 10/12 230 Till golden brown

Focaccia15 210

Brown Bread20 - 25 200 Baking time Depends on

quantity/volume of bread

White Bread Loaf25 - 30 200

Croissant 18- 20 190

Muffins 22 200

Dry Fruit cake 60 170

Cookies170 18-20 Cookies contain less butter –

Temperature 180, Time 20- 22 minutes

Vanilla/ Chocolate sponge

18 200 Decrese temperature after sponge gets rise and have light brown colour on top, after 12 minutes

Oven

An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking.

Types of oven

- Clay oven. (Tandoor oven) - Convention oven -  also called traditional ovens, have no fans, and the air around the food is

heated to cook it.- Convection oven - Convectional ovens use fans to circulate that air, which usually cooks food

faster and more evenly. - Micro wave oven – (radiation wave as source of heat)

Introduction of ingredients used for yeast bread

Yeast

Yeast is the essential ingredients for the bakers. It is living organism, actually a fungus that multiplies very quickly in the right temperature range (25°C to 27°C). in the bred yeast feed on the sugar (both the actual sugar added to the dough and the sugar produced from the wheat starch in the flour) fermenting them and converting the sugar to the carbon dioxide and alcohol. As the bread bakes, the carbon dioxide is trapped within the dough, causing the bread rise: the alcohol evaporates during baking.

When working with yeast, it is important to pay close attention to the temperature because yeast fermentation is damaged in temperature above (46 °C) and killed at (63 °C). fermentation is slowed but

not damaged at temperature below (19 °C) and doesn’t exist/work below (4 °C) Mixing the yeast directly into large amount of sugar or salt will also damage or kill it.

Gluten

Gluten refers to the proteins found in the wheat endosperm ( a type of tissue produced in seeds that’s ground to make flour). Gluten both nourishes plant embryos during germination and later effects the elasticity of dough, which in turn affects the chewiness of baked wheat products.

Gluten is composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein). When the mixture of those proteins is kneaded with water, they bind with each otherForming thin stretchy sheet of gluten with the effect of elasticity which trap and hold the gas produced by yeast and give nice shape to the breads.

Bread improver

Bread improver is known as “flour treatment agent” which is food additives combined with flour to improve baking functionality. It is used to increase the speed of dough rising and to improve the strength and workability of the dough. These agents are often found in soy flour base and only small amount are required. The bread improver is a secret of the bakery which helps to create excellent results and quality that can be relied on repeatedly.

Eggs

Eggs play a key role in baked goods. Eggs add structure, leavening, color, and flavor to cakes and cookies. It’s the balance between eggs and flour that help provide the height and texture of many of the baked goods. Various parts of the egg pull the weight in diverse ways. When whipped egg whites are folded into a batter, they hep the cake to rise. Egg yolks add a lovely richness and thickening power to custards and ice cream bases. When whole eggs are heated they become firm (solid) which helps to bind cakes. Finally, when beaten eggs are brushed onto unbaked crusts, they make the wonderful golden and shiny crusts. Eggs also contain a natural emulsifier that contributes to smoother and creams.

Flour

Flour is a powder which is made by grinding cereal grains, beans or other seeds or roots. It is the main ingredients in the bakery without which it is impossible to make any breads or pastries.

Salt

Salt is a natural mineral made up of white cube-shaped crystals composed of two elements, sodium and chlorine. Salt play very crucial role in almost all cooking and baking as a flavor enhancer. In the case of bread, it is important to retard the yeast development, strengthen the gluten structure, and aid in browning.

Sugar

A sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste. And one that is indispensable to the bakers. All form of sugar are part of the carbohydrate food group

Sugar acts as an important tenderizing agent in foods such as baked products. During the mixing process, sugar competes with other ingredients for water. In bread-making for example, the affinity of sugar to bind to water will delay the development of gluten, a protein in grains that is essential for maintaining a soft or tender product. Gluten strands, in general, are highly elastic, and this property allows the batter to stretch under the expansion of gases. Too much gluten formation, however, will cause the dough or batter to become rigid and tough. When the correct proportion of sugar is added in the recipe, an appropriate amount of gluten develops and optimum elasticity results. Sugars are also used in bread-making to prevent stickiness. 

Sugar is also the ingredient that creates a golden-brown crust on baked goods.

Milk

Milk - perform both functions. The protein in milk creates a strong batter or dough, capable of rising and withstanding the rigors of baking. The sugar and fat in milk help tenderize and moisten the baked good, while adding flavor. 

Butter

Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed.

What role do eggs, butter, and milk play in baking?

Eggs are the miracle ingredient, their protein structure lets them function as a liquid, a fat, a binding agent, and leavening all at once.

Butter is a fat, which reacts with gluten and other ingredients to form certain textures (anything flaky relies entirely on fat).

Milk is a liquid, if using whole milk, you get some of the fat, but in most recipes, it only adds a bit of flavor/richness and is not chemically vital to things turning out.

YEAST PRODUCT TYPES

Although all yeast doughs are made according to essentially the same basic principles, it is useful to divide yeast products into categories such as the following:

LEAN DOUGH PRODUCTS

A lean dough is one that is low in fat and sugar. Hard-crusted breads and rolls, including French and Italian breads, Kaiser rolls and other hard rolls,

and pizza. These are the leanest of all bread products. Other white and whole wheat breads and dinner rolls. These have a higher fat and sugar content

and sometimes also contain eggs and milk solids. Because they are slightly richer, they generally have soft crusts.

Breads made with other grains. Rye breads are the most common. Many varieties of rye bread are produced, with light or dark flours or with pumpernickel flour, and with various flavorings, especially molasses and caraway seeds.

RICH DOUGH PRODUCTS

There is no exact dividing line between rich and lean doughs but, in general, rich doughs are those that contain higher proportions of fat, sugar, and sometimes eggs.

No sweet breads and rolls, including rich dinner rolls and brioche. These have a high fat content, but their sugar content is low enough to allow them to be served as dinner breads. Brioche dough, made with a high proportion of butter and eggs, is especially rich.

Sweet rolls, including coffee cakes and many breakfast and tea rolls. These have high fat and sugar content and usually contain eggs. They generally have a sweet filling or topping

ROLLED-IN YEAST DOUGH PRODUCTS

Rolled-in doughs are those in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. The alternating layers of fat and dough give the baked product a flaky texture.

No sweet rolled-in dough: croissants Sweet rolled-in doughs: Danish pastry

BREAD MAKING STEPS

1. Selecting the raw ingredients2. Weighting the ingredients3. Mixing and kneading 4. Primary Fermentation / Bulk fermentation 5. Punching down the dough6. Portioning / divide and pre-shape7. Bench proofing / Bench rest8. Final shaping and panning9. Final proofing 10. Baking11. Cooling12. storing

1. Selecting the raw ingredients

This is initial step where you should collect your required ingredients first; for bread such as flour, salt, yeast sugar, gluten, improver, eggs, butter etc

2. Weighting / Scaling the ingredients

All ingredients must be weighed accurately. Special care must be taken when measuring spices and other ingredients used in very small quantities. This is particularly important with salt, which affects the rate of fermentation

3. Mixing and kneading

Mixing yeast doughs has three main purposes:

• To combine all ingredients into a uniform, smooth dough.

• To distribute the yeast evenly throughout the dough.

• To develop the gluten.

Three principal mixing methods are used for yeast doughs:

A. straight dough methodB. modified straight dough method C. The sponge method (also called the sponge-and-dough method)

A. Straight Dough Method / Direct fermentation method In its simplest form, the straight dough method consists of only one step:Combine all ingredients in the mixing bowl and mix. Many bakers make good quality products by using this procedure.

B. Modified Straight Dough Method

For rich sweet doughs, the straight dough method is modified to ensure even distribution of the fat and sugar.

Procedure1. Soften the yeast in part of the liquid, using a separate container.2. Combine the fat, sugar, salt, milk solids, and flavorings and mix until well combined,but do not whip until light.3. Add the eggs gradually, as fast as they are absorbed.4. Add the liquid and mix briefly.5. Add the flour and yeast. Mix to a smooth dough.

C. Sponge Method / Indirect fermentation method

The Sponge method combines one third to one half of the formula’s total flour with all the yeast and enough liquid to make a stiff – to – loose dough. The sponge can be made directly in the mixing bowl, as the fermentation period is typically less than one hour; when the sponge has doubled in size, the remaining ingredients are mixed in to take the final dough.

4. Primary Fermentation / Bulk fermentation

The bulk fermentation for any dough is a crucial step in the bread baking process, even if it isn't the most exciting one. We call it a bulk fermentation because we are letting our dough—the entire batch—ferment as one mass, before dividing and shaping it into loaves. It's during our bulk fermentation that the yeast does the majority of its work, helping our dough gain flavor as ethanol and other byproducts are produced, and gain structure as CO2 inflates our gluten network.

At a comfortable room temperature, our bulk fermentation for the workhorse loaf will take about one-and-a-half to two-and-a-half hours. As a rule, warmer dough will rise faster than colder dough, so make sure you take stock of the environment in which you're baking.

5. Punching down the dough

Punching is not hitting the dough with your fist. It is a method of deflating the dough that

• expels carbon dioxide

• redistributes the yeast for further growth

• relaxes the gluten

• equalizes the temperature throughout the dough Additional fermentation.

6. Portioning / divide and pre-shape

Using a baker’s scale, divide the dough into pieces of the same weight, according to the product being made. During scaling, allowance is made for weight loss due to evaporation of moisture in the oven. This weight loss is approximately 10 to 13% of the weight of the dough. Allow an extra 11⁄2 to 2 oz dough for each 1 lb baked bread, or 50 to 65 g per 500 g.

7. Bench proofing / Bench rest

Allow the pre-shaped loaves to hang out on the bench for a while—anywhere between fifteen and forty minutes will do the trick. By letting the tension we built during pre-shape relax, you'll be able to create even more tension during your final shape, all without tearing the surface of the loaf. This helps make big, beautiful bread.

8. Final shaping and panning

The dough is shaped into loaves or rolls and then placed in pans or on baking sheets. Proper makeup or molding is of critical importance to the finished baked product. All gas bubbles should be expelled during molding. Bubbles left in the dough will result in large air holes in the baked product. must be matched to the weight of the dough. Too little or too much dough will result in a poorly shaped loaf.

9. Final proofing

In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked. In practice, however, the words proof and fermentation are sometimes used interchangeably. Proofing is a continuation of the process of yeast fermentation that increases the volume of the shaped dough.

Egg wash

It is used to give a shiny brown crust to soft breads and rolls and to rich doughs and Danish. It is made by mixing beaten eggs with water or, sometimes, with milk. Proportions may vary greatly depending on how strong a wash is desired.

10. Baking

Oven Temperature and Baking Time

1. Temperatures must be adjusted for the product being baked. At the proper temperature, the inside of the unit becomes completely baked at the same time that the crust achieves the desired color. Therefore:

2. Large units are baked at a lower temperature and for a longer time than small rolls spaced apart.3. Rich doughs and sweet doughs are baked at a lower temperature because their fat, sugar, and milk

content makes them brown faster.

11. French breads made with no added sugar and a long fermentation require very high temperatures to achieve the desired crust color.

12. Popular American lean breads are baked at 400° to 425°F (205° to 220°C).13. Some French breads are baked at 425° to 475°F (220° to 245°C).14. Rich products are baked at 350° to 400°F (175° to 205°C).

11. Cooling

After baking, bread must be removed from pans and cooled on racks to allow the escape of the excess moisture and alcohol created during fermentation. Small rolls spaced on baking sheets are often cooled on the pans when air circulation is adequate. On the other hand, if condensation is likely to make the bottoms of the rolls soggy, it is better to cool them on racks. If soft crusts are desired, breads may be brushed with melted shortening before cooling. Do not cool bread in a draft because the crust may crack

12- Storing

breads to be served within 8 hours may be left on racks. For longer storage, wrap cooled breads in moisture-proof bags to retard staling. Bread must be thoroughly cool before wrapping or moisture will collect inside the bags. Wrapping and freezing maintains quality for longer periods. Refrigeration, on the other hand, increases staling. Hard-crusted breads should not be wrapped (unless frozen) because the crusts will soften and become leathery.

Recipes for some yeast Breads

1. Baguettes2. Focaccia3. Farmers bread4. Multigrain bread5. White bread6. Bread rolls7. Raisin bread8. Brown Bread

Baguettes

The word baguettes mean ‘small rod’ in French. Most people today would immediately identify it as a French type chewy white bread with crisp crust

INGRENDIENTS

Flour :1 kg

Yeast :15- 20 grams

Improver :8 grams

Gluten : 20 grams

Salt : 15 grams

Sugar : 5 grams / avoidable

Ice water for kneading

Focaccia Focaccia is a flat oven baked Italian bread which is similar in style and texture to well-known pizza base. It is one of the most popular and mist ancient breads of Italy.

Ingredients

Flour :1 kg

Yeast : 20 grams

Improver : 10 grams

Gluten : 20 grams

Eggs :1 Nos

Dry mix herbs : 20 gram

Salt :20 gram

Olive oil : 100 ml

Sugar :10 grams

Garlic oil for topping: 100 ml

White bread loafIt is the famous multi - purpose bread loaf for breakfast toast, sandwich, famous English dessert bread and butter pudding.

Ingredients

Flour : 1kg

Eggs :1 Nos

Yeast : 20 grams

Salt : 20

Sugar :60 grams

Improver :15 grams

Gluten :20 grams

Butter :60 grams

Milk :125 ml

Brown bread

Flour :500 grams

Whole Wheat flour :300 grams

Brown bread mix :200 grams

Yeast :20 grams

Salt :3 grams

Improver :10 grams

Butter :50 grams

STAGES OF MIXING BREAD DOUGH

Stage 1: Pickup Period

During the pickup period, the ingredients are blended on low speed until just combined the dough is a wet, sticky, rough mass at this point.

Stage 2: cleanup period or preliminary Development

At this point the dough is being mixed at moderate speed and will appear somewhat rough

Stage 3: Initial development periodDuring the initial development period, the elasticity of gluten begins to develop and the dough starts to pull away from the sides of the mixture bowl. At this point the mixture should be running at medium speed: at high speed would work the dough too roughly, breaking the structure of the gluten rather than promoting its development.

Stage 4: final development period

At this point the gluten is fully developed. The dough is smooth and elastic and leaves the sides of the bowl completely clean as the mixture is running. To test for full gluten development, remove a piece of dough from the mixture, dip it in flour, and stretch if from underneath. If the dough stretches to form a thin membrane, allowing light to filter through, then the gluten has been properly and sufficiently developed.

GLUTEN DEVELOPMENT

Checking the gluten window is important, and the stakes get higher when you are making intensely developed bread. If you overmix the dough, the gluten will break down. The dough will go from being smooth and elastic to wet and sticky. Your bread will fail, meaning that it won’t rise properly or bake well. On the other hand, if you don’t mix the dough enough or mix it improperly, you will also wind up with low volume and poor internal structure. Properly mixed dough may mean that the flour will not absorb the liquids properly and the dough turns out irregular. It will have a poor gluten structure, lack elasticity, and will remain wet sticky.

Fiber – enriched doughs

Whole wheat flour and four made from grains such as rye, barley, buckwheat, rice, oats, millet, corn, and soy all contributes distinctive tastes and textures, as well as nutrition, to bread. They also make

them havier and denser. Typically, some measures of bread flour is included in formulas calling for whole wheat or nonwheat flours in order to develop a light, open crumb.

The bran in whole – grain flours interfaces with the development of gluten. Bran cuts the standards of gluten, inhibiting their development and reducing their ability to trap the carbon dioxide produced by the yeast. The higher the percentage of whole wheat or nonwheat flour in a formula, the more pronounced its effect will be on the characteristics of the finished loaf.

One the ways bread bakers aid the development of gluten in formulas containing these flours is known as autolyse The flour and water are briefly combined first, just enough for rough mixture to form.

MENU 3

- Rolled-In Yeast Dough Products – Croissant & Danish - Laminated Dough - Puff Pastry

Croissant and Danish Chicken Patties

Laminated doughs

Laminated doughs include croissant, puff pastry, and Danish. Proper layering (lamination) is vital, as it is the combination of fat and dough in even layers that causes expansion and creates the ultimate flaxy texture characteristic of laminated doughs. When the dough is baked, the fat melts, creating pockets where released steam from the moisture in the dough acts to leaven the dough. As the steam leavens the pockets in between the dough layers, causing the product to expand and rise, the remaining fat “fries “the dough so that the air spaces are retained.

Creating the proper number of fat and dough layers is critical to the success of laminated doughs. With too few layers, the steam will escape, and the pastry will not rise. Folding the dough too many times can be problems because the layers of fat and dough merge together as the fat begins to become incorporated into the dough, rather than remaining as separate layers, thus preventing the dough from rising.

Folding may be the most crucial factor in making a laminated dough, as the distinct layers of fat and dough must be maintained through the process. The dough must be rolled out evenly and the corners kept squared throughout the lock – in (the stage at which the roll – in butter is introduced to the dough) and all subsequent folds to ensure proper layering. The basic steps for laminated doughs are

Roll Out Dough for the First Time and Fold

The croissant dough must be rolled out and folded a total of four times to create the characteristic layers. The first folding is a little tricky because the dough is "rough" in the sense that the butter is still chunky and the dough hasn't been kneaded. After the first folding, the process becomes easier.

Turn the dough out onto a floured surface. If the top of the dough is wet or sticky, sprinkle it with flour.

Press the dough with your hands or use a rolling pin to form an elongated rectangle about 12" x 18" (30 cm x 45 cm). Use a dough scraper or your hands to help shape the edges.

Sprinkle any exposed butter with flour, and then fold the dough in thirds like a letter. You may find it a bit difficult to lift the edges of the rough dough to fold it – I use two dough scrapers to do this – but don't worry about appearances at this point. The dough will smooth out and the flour will be better incorporated after the next folding.

If the butter is still firm, continue on to the next step for the second folding. If the butter has softened and is starting to run, cover the dough in plastic and chill it in the freezer for 15 minutes (or in the fridge for one hour) before rolling out the second time.

Roll Out Dough for the Second time and Fold

The croissant dough must be rolled out and folded a total of four times to create the characteristic layers. The first folding is a little tricky because the dough is "rough" in the sense that the butter is still chunky and the dough hasn't been kneaded. After the first folding, the process becomes easier.

Turn the dough out onto a floured surface. If the top of the dough is wet or sticky, sprinkle it with flour.

Press the dough with your hands or use a rolling pin to form an elongated rectangle about 12" x 18" (30 cm x 45 cm). Use a dough scraper or your hands to help shape the edges.

Sprinkle any exposed butter with flour, and then fold the dough in thirds like a letter. You may find it a bit difficult to lift the edges of the rough dough to fold it – I use two dough scrapers to do this – but don't worry about appearances at this point. The dough will smooth out and the flour will be better incorporated after the next folding.

If the butter is still firm, continue on to the next step for the second folding. If the butter has softened and is starting to run, cover the dough in plastic and chill it in the freezer for 15 minutes (or in the fridge for one hour) before rolling out the second time.

Croissant (20/22 Pax) Flour – 1000 grams

Yeast – 20 grams

Salt – 15 grams

Improver – 10 grams

Gluten – 15/20 grams

Sugar – 80 grams

Milk – 200 ml (Chilled)

Water – 300 ml (chilled water with some ice cubes)

Egg – 3 Nos

Butter - 50 gram

(400 – 500 gram for folding)

Method

Day 1

Making the croissant dough

- Shift the flour and combine all the ingredients but do not mix salt and yeast directly as salt can destroy the yeast.

- Put the ingredients in the dough machine and pour ice water and start kneading the dough at medium low speed.

- You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.

DAY 2

Laminating the dough for three-fold

1st fold – quarter fold

2nd fold – book fold

3rd fold – double fold

Day 3

1. Dividing the doughTake the dough from the fridge. Lightly flour your work surface. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing.

2. Shaping the croissantsNow make diagonal cuts starting from the top corner cutting down to the first bottom mark. Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles. Again, repeat this along the length of the dough.

Using your pizza wheel, make 1.5 cm long notches in the center of the short side of each dough triangle.

Now very gently elongate each triangle to about 25 cm. This is often done by hand, but we have found that elongating with a rolling pin, very carefully, almost without putting pressure on the dough triangle, works better for us. You can try both methods and see what you think gives the best result.

After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point. Also try and roll the dough very tightly at the beginning and put enough pressure on the dough to make the layers stick together (but not so much as to damage the layers of course).

3. Proofing and bakingArrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking. Combine the egg with a teaspoon of water and whisk until smooth. Give the croissants their first thin coating of egg wash.

Proof the croissants at an ideal temperature of 24ºC to 26.5ºC (above that temperature there is a big chance butter will leak out!)

The proofing should take about 2 hours till it becomes double in size. You should be able to see the layers of dough when looking at your croissants from the side.

Pre-heat the oven at 180°C

Bake for 15-18 minutes

Puff pastry Products

1. Vegetable Patties2. Chicken patties 3. Cheese straw4. Pinwheels5. Patty shels6. Cream roll

7. Fruit tart

Puff pastry is one of the most remarkable products of the bakeshop.Although it includes no added leavening agent, it can rise to eight times its original thickness when baked.

Puff pastry is a rolled-in dough, like Danish and croissant doughs. This means that it is made up of many layers of fat sandwiched between layers of dough. Unlike Danish dough, however, puff pastry contains no yeast. Steam, created when the moisture in the dough is heated, is responsible for the spectacular rising power of puff pastry

Butter is the preferred fat for rolling in because of its flavor and melt-in the-mouth quality. Special puff pastry shortening is also available. This shortening is easier to work because it is not as hard when refrigerated and because it doesn’t soften and melt at warm temperatures as easily as butter does. It is also less expensive than butter. However, it can be unpleasant to eat because it tends to congeal and coat the inside of the mouth.

The quantity of rolled-in fat may vary from 50 to 100% of the weight of the flour. If the lower quantity of fat is used, the dough should be left slightly thicker when rolled out. Puff pastry that is low in fat will not rise as high and may rise unevenly. This is because there is less fat between the dough layers, so that the layers are more likely to stick together.

PUFF DOUGH

Ingredients

Flour :1 kg

Salt :16- 20 grams

Margarine/ shortening : 500 grams

Method

1. Sift the two flours together into a mixing bowl.

2. Cut the shortening/margarine into small pieces and make a rectangle slab (5*8 inch)

3. Dissolve the salt in the water.

4. Add the salted water to the flour/butter mixture. Mix until the water is absorbed.

5. Let the dough rest 30 minutes. Refrigerate it if the bakeshop is warm.

6. Dust the bench with flour and roll out the dough into a rectangle. Give the dough 3 four-folds

GUIDELINES FOR MAKEUP AND BAKING OF PUFF DOUGH PRODUCTS

Dough should be cool and firm when it is rolled and cut. If it is too soft, layers may stick together at the cuts, preventing proper rising.

Cut with straight, firm, even cuts. Use a sharp cutting tool. Avoid touching the cut edges with the fingers, or layers may stick together. For best rising, place units upside down on baking sheets. Even sharp tools may press the top

layers of dough together. Baking upside down puts the stuck-together layers at the bottom. Avoid letting egg wash run down the edges. Egg wash can cause the layers to stick together at the

edges.

Rest made-up products for 30 minutes or more in a cool place or in the refrigerator before baking. This relaxes the gluten and reduces shrinkage.

Trimmings may be pressed together, keeping the layers in the same direction. After being rolled out and given a three-fold, they may be used again, although they will not rise as high.

Baking temperatures of 400° to 425°F (200° to 220°C) are best for most puff dough products. Cooler temperatures will not create enough steam in the products to leaven them well. Higher temperatures will set the crust too quickly.

Menu 4 Cookies

CookiesThe word cookie means “small cake,” and that’s more or less what a cookie is. In fact, some cookies are made from cake batter. For some products, such as certain kinds of brownies, it’s difficult to know whether to classify them as cakes or cookies. Most cookie formulas, however, call for less liquid than

cake formulas do. Cookie doughs range from soft to very stiff, unlike the thinner batters for cakes. This difference in moisture content means some differences in mixing methods, although the basic procedures are much like those for cakes. The most obvious differences between cakes and cookies are in makeup. Because most cookies are individually formed or shaped, a great deal of hand labor is involved. Learning the correct methods and then practicing diligently are essential for efficiency

BASIC COOKIES INGREDIENTS

4. Sugar : 500 kg5. Butter :1 kg6. Flour :1500 kg7. Egg : 4 nos

CREAMING METHOD

- Scale ingredients accurately. Have all ingredients at room temperature.- Place the Butter and sugar in the mixing bowl. With the paddle attachment, cream these

ingredients at low speed.- For light cookies, cream until the mix is light and fluffy, in order to incorporate more air- for leavening. For denser cookies, blend to a smooth paste, but do not cream until light.- Add the eggs and liquid, if any, and blend in at low speed.- Sift in the flour and leavening. Mix until just combined. Do not overmix, or gluten will develop.- Keep the dough into freezer for 2 Hour until it become tight enough to give desire shape and

size.- Alternatively, the dough may be divided into 1 kg pieces shaped into logs 16 inch long, wrapped

tightly in parchment paper, and refrigerated until firm enough to slice. - Bake @ temperature of 180/190 for 12 to 15 minutes. Cool completely on the pans. Store in an

airtight container

CHOCOLATE CHIPS COOKIES -I

Ingredients

1. Sugar :600 grams2. Butter , soft :300 grams3. Baking soda : 10 grams4. Eggs : 4 nos5. Chop walnut : 100 grams6. Chocolate chips : 400 grams7. Flour : 700 grams8. Baking Powder : 5 grams

Methods

Line the baking tray with parchment paper. Beat the butter with sugar until it mixes. Add eggs, wanuts and chocolate chips. Sift the flour and mix baking soda and baking powder in it. Add flour in the batter and mix it Keep the mixture for overnight. Divide the dough into 15 grams pieces and place on the prepares pans. Bake at 190 C until golden brown around the ages, 14 – 16 minutes.

Cool completely on the baking tray. Store in an airtight container.

CHOCOLATE CHIPS COOKIES – II

Ingredients

1. Butter, soft :400 grams2. Granulated Sugar : 280 grams3. Brown sugar : 180 grams4. Eggs :170 grams 5. Vanilla essence ; 5ml 6. Flour : 600 grams7. Baking soda : 7 grams8. Chocolate chips :600 grams

OAT MEAL AND HONEY COOKIES

Ingredients

1. White oats : 160 g2. Brown sugar :200 g3. Walnut :100 g4. Flour : 160 grams5. Baking Powder : 7 grams6. Eggs : 1 Nos7. Butter : 125 grams8. Honey : 30 ml9. Raisins : 25 grams

BUTTER COOKIES

1. Butter : 500 grams2. Icing Sugar :250 Grams3. Flour : 600 grams4. Vanilla essence : 5 ml5. Egg White : 50 ml6. Cashew nuts for topping

Cakes, Assorted Pastries and DessertsMenu 5 (Sponge cake)

Black Forest Cake White Forest cake

Vanilla cake Birthday cake

Menu 5 (Sponge cake)

Black Forest Cake White Forest cake Vanilla cake Birthday cake

Vanilla/ chocolate Almond Devil’s Lady Finger

Table Of Sponge Cake

- Vanilla sponge- Chocolate sponge- Almond sponge- Lady finger sponge- Devil’s ring sponge

Ingredients sponge Sponge Sponge sponge

Eggs5 Nos 5 10 5

Sugar125g 125g 620g 125g

Flour 135 g for vanilla120 for chocolate

500g 125g

Butter 280g

Cocoa 15 g for chocolate 120g

cream 360 ml cooking cream

Baking powder 5 g 4 g

Baking Soda 16 g

Hot water180 ml

Others35 g almond powder

15 g corn starch

Sponge and cream cake

cakes are the richest and sweetest of all the baked products we have studied so far. From the baker’s point of view, producing cakes requires as much precision as producing breads, but for completely opposite reasons. Breads are lean products that require strong gluten development and careful control of yeast action during the long fermentation and proofing periods. Cakes, on the other hand, are high in both fat and sugar. The baker’s job is to create a structure that supports these ingredients and yet to keep it as light and delicate as possible. Fortunately, producing cakes in quantity is relatively easy if the baker has good, well-balanced formulas, scales ingredients accurately, and understands basic mixing methods well. Cakes owe their popularity not only to their richness and sweetness but also to their versatility. Cakes can be presented in many forms, from simple sheet cakes in cafeterias to elaborately

decorated works of art for weddings and other important occasions.With only a few basic formulas and a variety of icings and fillings, the chef or baker can construct the perfect dessert for any occasion or purpose. In this chapter, we focus on the procedures for mixing and baking the basic types of cakes. In chapters 15 and 16, we discuss how to assemble and decorate many kinds of desserts, using baked cake layers and sheets in combination with icings, fillings, and other ingredients.

LOW-FAT OR EGG-FOAM CAKES

Most egg-foam cakes contain little or no Fat and depend on the air trapped in beaten eggs for most or all of their leavening. Increasing interest in fine pastries and cakes has led to new appreciation of the versatility of sponge cakes.

Sponge Method

Although there are many types of sponge cakes, they all have one characteristic in common: They are made with an egg foam that contains yolks. These are usually whole-egg foams but, in some cases, the base foam is a yolk foam, and an egg white foam is folded in at the end of the procedure. In its simplest form, sponge cake batter is made in two basic steps:(1) eggs and sugar are whipped to a thick foam, and (2) sifted flour is folded in

Ingredients for 2 pound (8 inch round or square)

Eggs : 5 nos

Sugar : 125 grams

Flour : 135 grams (for chocolate sponge 125 grams flour and 10 grams cocoa)

Baking powder: 5 grams

Vanilla essence: 5 ml

Method

Scale ingredients accurately. Combine the eggs, sugar, and salt in a stainless-steel bowl. Immediately set the bowl over a hot water bath and stir or beat with a whip until the mixture warms to a temperature of about

110°F (43°C) (a). The reason for this step is that the foam attains greater volume if warm. With a wire whip or the whip attachment of a mixer, beat the eggs at high speed until they are very light and thick (b). This may take as long as 10 to 15 minutes if the quantity is large. Fold in the sifted flour in three or four stages, being careful not to deflate the foam. Many bakers do this by hand, even for large batches. Fold gently until all the flour is blended in (c). If any other dry ingredients are used, such as cornstarch or baking powder, they should first be sifted with the flour. Immediately pan and bake the batter. Delays will cause loss of volume.

Menu 6 (Tea cake)

Dry Fruit cake Muffins

Menu 7

Chocolate Brownie Crème caramel

Menu 8

Cheese cake Chocolate Mousse

Menu 6 - DRY FRUIT CAKE

Recipe

Butter – 500 Grams Sugar – 500 Grams Eggs – 10 Nos Flour – 500 Grams Almond Flour – 100

Baking powder – 15 Grams Dry nuts – 300 Grams Vanilla essence – 15 ml

Method

Pour hot water over the dried fruit to cover. Let steep to plump, about 15 minutes, then drain thoroughly.

Preheat oven to 180. Grease Line a mould with non-stick foil. Beat the butter with sugar until it becomes fluffy: Gradually add the eggs and vanilla and dry nuts Sift the flour with baking powder and mix it with the above batter Bake it until golden brown color or when it springs back when gently touched to the center of the

cake. Refrigerate 1 hour to set frosting. Serve cake at room temperature

Equipment’s – Planetary mixture, Paddle attachment, silicon scrapper and desire mould.Temperature – 180 C / 1 HOUR

Muffins –

Same batter use for muffins, different is to about whether you bake on muffin cup or on fruit cake mold.

Menu – 7 CHOCOLAE BROWNEE

Recipe

Dark chocolate – 200 Grams Butter – 200 Grams Eggs - 3 Nos Sugar 250 Grams Flour – 100 Grams Cocoa powder 50 grams Walnut – 50 Grams

Methods

Preheat oven to 180°C. Grease and Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.

Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.

Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.

Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container.

Stand for 1 day. Cut into pieces. Serve.

Menu – 7 CRÈME CARAMELS

Ingredients

- Milk – 1 liter - Sugar 200 grams- Eggs- 10 nos- Vanilla essence – 10 ml

Method1. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the

caramel is poured in.2. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless

steel pan.3. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.4. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper

colour.5. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the

caramel into the warmed ramekins.6. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb

moisture and go soft and tacky).7. Once hard, butter the sides of the ramekins above the level of the caramel.8. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well

mixed.9. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger

in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.10.Whisk together until smooth, then pour the mixture into the prepared ramekins.11.Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.12.Cook in the oven for about 45 minutes or until the custard has set. Do not overcook the

custard – check around the edges of the dishes, to make sure no bubbles are appearing.13.Take the crème caramels out of the oven, remove the ramekins from the tray and set on a

cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.

14.To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.

Menu – 8 CHEESE CAKE / MOUSSE

A

Whipped Cream + fresh cream

1000 Gram

B

1. Cream Cheese (1000 gram)+ lemon zest + Lemon juice/ Lemon curd = CHEESE CAKE 2. Melted chocolate/ Ganache = CHOCOLATE MOUSSE (200 gram)

3. Fruit (Banana, mango, papaya, etc) = BANANA MOUSSE, MANGO MOUSSE ETC (500 – 1000)

C

Egg yolk + sugar (10 nos + 200g + 200 ml milk) whisk on double boiler for 5 /8 minutes

D

Gelatin – 50 gram + 150 gram warm water - sock in water for 5 minute and melt before mix into mousse

Cheese Cake Layers

LAYER 1 – Biscuit Base

Layer 2 – Mixed Fruit jam

Layer 3 – thin layer sponge

Layer 4 - Main mixture (A,B,C,D)

Layer 5 – (Garnish) Jam on top

Chocolate mousse

For chocolate mousse A,B,D CONSTANT AND ‘C’ CHANGED , For this add chocolate ganache instead of cream cheese.

Menu – 9 Other desserts and cakes 1. BANANA CAKE

Banana – 3 kg

Sugar - 1800

Flour – 2 kg

Baking soda – 80

Egg – 21

Milk – 450

Oil – 600

Nuts – 500 grams

Method

- Beat the banana with sugar until it becomes like pure- Add all the eggs and oil at once- Sift the flour with soda and baking powder, mix the nuts and add it to the batter- Finished the mixture with milk and pour the mixture to the pre-greased mold.- Bake it until it becomes spongy at 180 C appro 1 hour

2. Eclairs

Éclairs and cream puffs are made from a dough called éclair paste, or choux paste. The French name pâte à choux (pronounced “pot a shoo”) means “cabbage paste, “referring to the fact that cream puffs look like little cabbages.

in the center of the item. The heat of the oven then coagulates the gluten and egg proteins to set the structure and make a firm product. A strong flour is necessary in both for sufficient structure.

Éclair paste must be firm enough to hold its shape when piped from a pastry bag. You may occasionally find a formula that produces too slack a dough. Correct such a formula by reducing the water or milk slightly. On the other hand, éclair paste should not be too dry. It should look smooth and moist, not dry and rough. Paste that is too dry does not puff up well and is thick and heavy.

Éclair paste for cream puffs and éclairs is normally piped onto parchment lined pans. It can also be piped onto greased pans, although this method is not used as often.

Proper baking temperatures are important. Start at a high temperature (425°F/220°C) for the first 15 minutes to develop steam. Then reduce the heat to 375°F (190°C) to finish baking and set the structure. The products must be

firm and dry before being removed from the oven. If they are removed too soon or cooled too quickly, they may collapse. Some bakers like to leave them in a turned-off oven with the door ajar. However, if the oven must be heated again for other products, this may not be the best idea. It may be better to bake the products thoroughly, remove them carefully from the oven, and let them cool slowly in a warm place.

Ingredients

- Half milk and half water : 500 grams- Butter :250 grams- Flour : 375 grams- Eggs : 625 Grams

Methods

Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.

Remove the pan from the heat and add the flour all at once. Stir quickly. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away

from the sides of the pan. Transfer the dough to the bowl of a mixer. If you wish to mix it by hand, leave it in the saucepan. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about

140°F (60°C), which is still very warm, but not too hot to touch. At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at

once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.

3. Chocolate muffin / Brownie - Ingredients- Eggs – 15 nos- Sugar – 500 grams- Oil – 500 grams- Milk - 200 ml- Vanila essence – 10 ml- Cocoa Powder – 100 grams- Flour – 800 grams- Baking Powder – 2o grams

Method

- Switch on blender at full speed, beat eggs with sugar for 5 minutes until eggs become light - add the oil in a thin stream, with the mixing machine on, all the time, till thick texture.- As soon as it is creamy thick enough, add milk in a thin stream.- Shift flour with baking powder and properly mix with the batter- Put the batter into desire mold – Cupcakes/ muffin or square tray for Browne.

Menu 10

BASIC DOUGH

1. Pie Dough2. Choux Dough3. Sweet dough4. Oil Dough5. Puff Dough6. Croissant

7. Salted Dough

1. PIE DOUGH

Four – 675 g Butter – 500 g Water – 135 g Yolk – 1 Nos Sugar – 10 g Salt – 20 g

For quicker and easy preparation of pie dough they ingredients should be kept cold mixed with each other. Do not overmix or used to much butter which may cause the dough to become tough.

Mixing Method

- Mix all the ingredients together except water- Add water after the above mixture combine with each other and form dough

Equipment – Planetary machine and paddleTime – 15 minUses – salty pie shell, quiche base.

2. SWEET DOUGH

Icing sugar 1 kgButter 2 kgFlour 3 kgEgg 4 nos

- Cream the butter with sugar till become light creamy texture- Add eggs in a batch stream (one at a time mix 1 minute and add another) - Add vanilla essence- Add flour and just combine with above mixture

Equipment - Planetary machine and paddleTime - 15 minUses – cookies, sweet pie and tart shell

3. Oil Dough or Strudel Dough

- Flour – 450- Water – 250 ml- Oil – 45 ml- Salt – 10 g- Eggs – 1nos

Oil dough is a kind of filo paste/dough but not exactly a filo paste as it contains oil. It is used to ake dessert or snacks. It is very thin in texture like butter paper.

Method

- Mix all the ingredients in a mixing bowl with the hook attachment.- Divide the dough in your desired size and brush it with vegetable oil or corn oil, cover it with cling film to

prevent it from cracking.- Keep it in refrigerator overnight- Spread the clean cotton table cloth on the kitchen table and dust it with the flour- Roll the dough on the to of the cloth and lock one end and off the dough to the edge of the table.- Stretch the dough gently from one end to another- Make the dough like thin butter paper and brush it with melted butter- You can make any thing from this dough from apple strudel to vegetable strudel.

Menu 11

SAUCE

1. Vanilla sauce2. Chocolate sauce3. Caramel sauce4. Fruit sauce/ fruit coulis (koo lee) (Strawberry sauce)5. Butter scotch sauce6. Peanut butter sauce7. Lemon curd8. Fruit curd (Mango curd)

1. Vanilla Sauce Fresh cream – 100 ml Milk – 100 ml Sugar – 50 g Yolk – 50 g Vanilla – 10 ml Corn starch – 1 tbsp

Process

Place the sauce pan with milk, cream and sugar and bring it to boil Remove it from the heat and slowly pour it on the egg yolk and continuously whisk until if becomes smooth

and fine, otherwise egg might be cooked Strain the mixture with fine strainer and finish it with vanilla.

Chocolate sauce

Sugar – 350 g Fresh cream – 175 g Water – 175g Cocoa powder – 50 g

Chocolate – 75 g

Caramel sauce

- Sugar – 100 g- Water – 35 g- Butter – 20 g- Lemon juice - 3 drop

5. butter scotch sauce

Sugar – 100

Butter – 100

Fresh cream – 100

6. Peanut Butter sauce

Peanuts – 100 g

Butter – 50g

Cooking cream – 50g

Sugar 25 g

7. Lemon curd

Sugar – 100 g

Lemon - 100 g

Butter - 100 g

Heavy Cream – 100 g

Egg yolk – 4 Nos

SPINACH QUICHE

- Blanched Spinach - 1 bunch- Onion – 1 medium- Garlic – 3 cloves- Butter – 50 g- Mushroom – 100 g- Salt and Pepper

Egg – 3 Nos Half milk and half cream – 200 g Salt and pepper

Method

Pre-heat oven to 190 °C Press pie crust into pie pan. Pre-bake pie crust for about 10 minutes. Set aside. Sautee onion, garlic & spinach in butter until onion is soft - add salt & pepper to taste - set aside. In medium mixing bowl - whisk together the eggs & milk. Spread shredded cheese in bottom of pie crust. Spread spinach mixture over cheese in pie crust. Pour egg/milk custard over spinach mixture & cheese.

Bake at 190 °C for 15 minutes, take out from the oven, sprinkle some cheese and bring back to the oven for another 20 minutes.

Menu 12

GARNISHButter tuile

Flour – 100 g Icing sugar – 100g Egg white – 100g Butter – 100g

Process

- Melt butter and icing sugar, stir with spoon, mix sugar well

- sift flour and combine with mixture above

- Put the egg white mix it until it becomes smooth texture

Equipments – mixing bowl, shisk, spoon and silicon mat Time / temperature – 5 min/ 180 C

Milk tuile

Milk – 100 ml Icing sugar – 100g Flour – 100g

Process

Take a mixing bowl; put all the ingredients in it and mix if until becomes smooth paste.

Brandy Snap

Melted butter Sugar Golden syrup Flour Ginger powder

Marzipan

Almond paste – 450 g Icing sugar 450 – 450 g Glucose syrup – 60 ml

Chocolate