BAKERY PRACTICAL -3

DOUGHNUTS

No. of Portions: 10 no.                                              

Ingredients                               Quantity

Refined flour                            250 gm

Yeast                                        15 gm

Powder sugar                             55 gm

Butter /Margarine                     55 gm

Milk                                          75 ml

Vanilla essence                          ¼ tsp

Salt                                          a pinch

Egg                                           1 No.

Refined oil                                for frying

METHOD

1.            Sieve the flour.

2.           Make a well, add yeast, egg, powdered sugar, vanilla essence and using milk make soft dough.

3.           Cream the margarine/butter and salt and rub it into the dough.  Allow it to prove.

4.           Knock back the dough and roll it out into a thick circle, (1/8” thick).  With a doughnut cutter cut out doughnut and place them on a dusted tray.  Cover it with a moist cloth or place in a proofer.

5.           Fry the doughnut after they double in size.

N.B.: If the doughnuts are to be dipped in chocolate glaze, cool them completely first and if to be sprinkled with cinnamon and icing sugar do so when hot.

CHOCOLATE ECLAIRS / PROFITROLES

Ingredients                       Quantity

Refined flour                    120 gm

Margarine/Butter              60 gm

Eggs                                 4 Nos.

Water/milk                       240 ml

METHOD

1.            Put margarine/butter and water/milk (or a mixture of both ) into a thick pan and bring to the boil.

2.           Remove from fire and add sieved flour all at one time.

3.           Return to fire and cook beating all the time, until mixture leaves the sides of the pan.  Remove and cool slightly.

4.           Beat eggs and add to mixture gradually beating all the time.  The mixture should be of a smooth soft consistency but firm enough to pipe.

5.           Pipe through a half inch nozzle into fingers about 2” long on to a greased and dusted baking tray.

6.           Bake in a hot oven 220 C for 10 mins and reduce the temperature to 190 C for 20 -25 mins till structure hardens

7.           When baked, do not remove from oven immediately but let it stand in the oven with the door open for about 10 minutes.  This is to prevent shrinking that takes place if the pastry is removed from the heat suddenly.

8.           Cool and fill as required with Crème Chantilly (Sweetened whipped cream) or Crème Patisserie (confectioner’s custard / pastry cream) and dip the tops in melted chocolate /caramel.

For profiteroles: pipe out into small rounds (appetizer - mouthful size)

CRÈME PATISSERIE (PASTRY CREAM)

Ingredients

Milk                                   1 Lt

Sugar                               125 g

Egg yolks                          4 yolks

Whole eggs                      2 eggs

Cornstarch                        75 g

Sugar                                125 g

Butter                              60 g

Vanilla essence                  as required

Procedure

1. In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.

2. With a whip, beat the egg yolks, whole eggs, cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.

4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.

5. Return the mixture to the heat and bring to a boil, stirring constantly.

6. When the mixture comes to a boil and thickens, remove from the heat.

7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.

8. Pour out into a clean pan. Cool and chill as quickly as possible.

9. For filling pastries such as éclairs and profiteroles, whip the chilled pastry cream until smooth before using.