TY -BAKERY MENU 9

TY -BAKERY MENU 9

BREADSTICKS/GRISSINI

MANGO BAVAROIS

BREADSTICKS/GRISSINI

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/damp cloth.

      3.Scale the dough into 16 pcs,round and bench for 5 mins.Shape into long thin sticks and place on a lightly greased tray.3.    

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

Alternate method:

Using the pasta dough machine flatten the dough .and then pass thru the fettuccini attachment .place the long strands on a greased baking tray.(In this method the number of portions are quite alot since they are quite thin and even.

MANGO BAVAROIS                               NO OF PORTIONS: 4

INGREDIENTS                              QUANTITY                

Milk                                          250 ml

Egg yolks                                  3 nos

Sugar                                       60gms

Vanilla essence                          5ml

Gelatin                                      15 gms

Mango Pulp                                100 ml

Fresh mango                             1 no

Whipped cream                         150 ml

METHOD:

1.    Cut fresh mango into dices

2.   Soak the gelatin in the cold water and allow it to bloom.

2. Prepare the crème anglaise: Whip the egg yolks and

Sugar, vanilla essence until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over

a hot water bath, stirring constantly, until it thickens slightly (coats the back of a wooden spoon).

3. Melt the gelatin over hot water until dissolved. Stir the gelatin mixture into the hot custard sauce and add the mango pulp and strain.

4. Cool the custard sauce in the refrigerator or over crushed

Ice, stirring occasionally to keep the mixture smooth.

5. Whip the cream until it forms soft peaks. Do not overwhip.

6. When the custard is very thick but not yet set, fold in the

Whipped cream.

7. Pour the mixture into molds or serving dishes.

8. Chill until completely set. Demould and serve with dices of mango and mango coulis (sauce).

ALL THE BEST GUYS !!!!! WILL MISS YA ALL A LOT !!!! 

CHEERS N GOD BLESS !!!!