BAKERY PRACTICALS 4

BREADSTICKS

INGREDIENTS             QUANTITY

FLOUR                                250 Gm

SALT                                2.5 Gm

SUGAR                             5 gm

BUTTER                           8 gm

YEAST                             5 gm

WATER                            130-140 ml

PROCEDURE:

1.    Sieve the flour.

2.   Make a well; add yeast, sugar and enough water to make smooth but stiff dough. Add the butter and salt.mix well, rest for 30min under a vessel.

3.   Using the pasta dough machine flatten the dough .and then pass thru the fettuccini attachment .place the long strands on a greased baking tray.

4.   Ferment for 15-20min. Brush with egg wash. Sprinkle some sea salt /sesame seeds (black and white).

5.   Bake @ 200°C for 8-10 min till the sticks are golden, hard and crisp.

Standard: Crisp and breaks with a snap. Good even golden brown colour

 

VANILLA COOKIES

INGREDIENTS                   QUANTITY

Sugar                                       170 gm            

Butter                                      170 gm

Eggs                                                 1 no

Vanilla essence                          as required

Flour                                        250 gm

Method

   Cream the butter and sugar; add the eggs one by one mixing all the time. Add the vanilla essence. Add all the flour at once carefully cut and fold. Put the Mixture in a butter paper and make into a roll and freeze .Cut as when you require into discs and place on lightly greased trays .bake at 150 C for 10 mins or till done .

Cool completely.        

Schwarzwälder Kirschtorte (Black Forest Cherry Cake)

(1/2 kg)

Ingredients                       Quantity

Refined flour                    75 gm

Cocoa powder                    15 gm

Baking powder                   1/4 tsp

Bi carbonate of soda         ¼ tsp

Sugar (grain)                     90 gm

Eggs                                 3 Nos.

Vanilla essence                  1 tsp

For Decoration:

Whipped cream                 200 gm

Chocolate (grated)             50 gm

Cherry tin                         1 small

Sugar syrup with               100 ml

(KIRSHWASSER) Cherry brandy                  

METHOD

1. Sieve flour, cocoa, soda bicarbonate and baking powder together twice. 

2.           Beat eggs and sugar over hot water till thick, light and fluffy.

3.           Fold in the sieved flour and cocoa lightly, adding a little warm water to get a thick pouring consistency.

4.           Put the mixture into a lined ½ kg tin and bake at 190°C for 15- 20 minutes.

5.           Cool completely and cut the cake into two-three layers.

To Assemble the Cake

1.            Moisten one chocolate sponge layer with syrup.

2. Spread with a layer of whipped cream with some pitted cherries

3.Top with a second sponge layer. Moisten with syrup.

4. Spread with a layer of whipped cream with some pitted cherries

5. Top with a third sponge layer, moistened with syrup.

6. Ice the top and sides with whipped cream.

7. With the back of a knife, mark off the top of the cake into the desired number of wedges.

8. Mask the sides of the cake with chocolate shavings. Sprinkle chocolate shavings in the center of the cake.

9. With a star tube, pipe rosettes of whipped cream around the top edge of the cake so that there is one on each wedge. Place a cherry on each rosette.