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 !!!!

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                                                     TY BAKERY MENU 8

GARLIC ROLLS   

                              CREPE SUZETTE                                  

GARLIC ROLLS

No. of Portions: 08 no.                                  Baking Temperature: 220° C

                                                                   Baking Time: 10-12minutes

Ingredients                            Quantity

Refined flour                                      250 gm

Grain sugar                                        10 gm

Yeast                                                 10 gm

Fat                                                    10 gm

Salt                                                   5 gm

Water                                                150 ml (approx.)

FOR THE GARLIC MIXTURE

Oil                                                     10 gms

Garlic chopped                                    20 gms

Mixed herbs(optional)                         as required

METHOD

FOR THE GARLIC MIXTURE

-Saute garlic and herbs in oil until softens and lightly coloured.Cool and keep aside.

FOR THE DOUGH

-Sieve the flour,Make a well and add sugar, yeast and using water make a soft dough.  Knead well.

-Cream fat and salt and knead to a smooth and soft dough.  Round it up and keep it covered under a damp cloth for 30 minutes or until doubles in size.

- knock back and mix in the dough the garlic herb mixture and divide it into 8 equal portions.  Round up each portion and place it onto a lightly greased baking tray.

-Allow it to prove for 30-40 minutes or till double in size.

- Egg wash and bake at 220° C for 10-12 minutes.  Remove.  Apply fat and allow it to cool.

CREPE SUZETTE

(8-10 crepes)                                NO OF PORTIONS:4

INGREDIENTS                              QUANTITY                

FOR THE CREPES

Flour                                                        100 gms

Sugar                                                        10 gms

Salt                                                          a pinch

Eggs                                                          1 no

Milk                                                          200 ml

Oil                                                            25 ml

For the Suzette Sauce (approx: 225 ml)

Sugar                                                       100 gms

Butter                                                      40 gms

Orange zest                                              5 gms

Orange juice                                             100 ml

Lemon juice                                               30 ml

Orange liqueur(Eg :Cointreau)                     50 ml

Brandy                                                      30 ml

METHOD:

For the Crepes:

Mix the flour, sugar, salt together .Add the egg and the milk and mix well until smooth. Whisk in the oil forming a smooth pourable batter.

Rest the batter before making the crepes.

Heat a non stick pan with little oil /butter. Pour a ladle of batter in a pan and swirl so as to coat the bottom of the pan .Cook until light golden and flip for a few seconds on the other side. Slide the crepe on the plate. Cool and refrigerate until needed.

For the Sauce:

In a sauce pan, caramelize the sugar till golden. Remove from the heat and add the butter. Stir to begin dissolving the caramel. Add the orange juice and lime juice and the rind and reduce.

-Add the orange liqueur. One by one dip the crepes in the sauce and coat them and fold into quarters in the pan.

-Add the Brandy/cognac in the pan allow it to heat for some time. Flame by carefully tipping the pan toward the burner flame until the cognac ignites.

- Shake the pan gently and spoon the sauce over the crêpes until the flame dies down.

-Serve 3-4 crêpes per portion. Spoon a little of the remaining sauce over each serving .Serve with scoop of vanilla ice-cream.

HISTORY:

The recipe was created in 1901 by a chef working at the Café de Paris in Monaco; he named them in honor of a beautiful young woman named Suzette who accompanied Edward, the Prince of Wales, to dinner.        

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SAVOIARDI COOKIES/LADY FINGERS/SPONGE FINGERS
TIRAMISU

CIABATTA
-----------------------

SAVOIARDI COOKIES/LADY FINGERS/SPONGE FINGERS

(Separated egg sponge method)

INGREDIENTS                                             QTY

Egg yolks                                                                  90 gms

Sugar                                                                       45 gms

Egg whites                                                                135 gms

Sugar                                                                       75gms

Flour                                                                        150 gms

Vanilla essence                                                          10 ml

Method:

-Separate the egg yolks and egg whites.

-whip up egg yolks and sugar until creamy and thick (preferably over a double boiler), add essence

- in a clean bowl whip up egg whites and sugar until firm moist peaks.

-fold this mixture alternately with the flour mixture in the sabayon mixture. Do not overmix.Pipe and bake immediately.

-using a Savoy nozzle, pipe into fingers close to each other almost touching .bake at 190 for 10-15 mins.

TIRAMISU

INGREDIENTS                           QTY

Mascarpone                                       250gms

Egg yolks                                          2.5 nos

Sugar                                               75gms

Whipped cream                                 125 gms

Gelatin                                              10gms

Coffee                                              as required

Savoiardi cookies                               24 nos

Marsala wine /rum                             20-30 ml

Coffee liqueur                                   25-30 ml
Cocoa powder                                   as needed

Method:

-Prepare coffee mixture with hot water ,cool and add the coffee liqueur.
-Bloom the gelatin.
-prepare the sabayon with egg yolks and sugar,add the marsala wine /rum,mix.
-dissolve the gelatin and add to the sabayon.
-wait for it to cool a little ,add the creamed mascarpone cheese.
-fold in carefully the whipped cream.the mixture now is ready to use.
THIS DESSERT CAN BE MADE INDIVIDUALLY /CAN BE MADE IN A TIN (LINED WITH PLASTIC FLIM ) SET AND DEMOULDED AND CUT INTO PORTIONS.
To Assemble:
-layer alternately with mixture and savoiardi cookies soaked in coffee ,chill until set.
-Important :Dust cocoa powder on the tiramisu before serving.
THIS DESSERT LITERALLY MEANS "PICK ME UP" IT IS THE CAFFEINE IN THE COFFEE THAT AWAKENS YOU.

CIABATTA

The Sponge Dough method

No. of Portions: 10 nos/1 loaf           

Baking Temperature: 230° C

Baking Time: 10-12 mins (for individuals)

                     25-30 mins (for loaf)

                                                                                       

Ingredients                                                       Quantity

For the sponge

Bread flour                                               200 gm

Yeast                                                        10 gm

Olive Oil                                                    80 ml

Water                                                      200 ml

For the Dough

Refined Flour                                            50 gm

Salt                                                          5 gm

Method:-

-Make a sponge and cover it with a wet cloth to rest for one hour.

-Mix the flour and salt and spread on the table top.

-Remove the sponge and incorporate the flour and salt mixture into the sponge by folding it in 3 folds, 3-4 times.

-Flatten it and cut the dough into 10 portions/1 long loaf. Place on a lightly dusted tray. Dust the bread with flour.

-Prove for 40 minutes.

-Bake at 230 C for 10 – 12 mins/ 25-30 mins for a loaf

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Fettuccini Carbonara

Pollo a la Cacciatore

Melanzane Parmigiana

FETTUCCINI CARBONARA

INGREDIENTS                                           QTY

FOR PASTA DOUGH

Flour                                                100 Gms

Egg                                                  1 no

Olive oil                                             5ml

Salt                                                  a pinch

FOR THE SAUCE

Bacon (smoked) diced                             2 rashes

Garlic chopped                                     10 gms

Cream                                               100 ml

Egg                                                  1 no

Chopped parsley                                   10 gms

Grated parmesan cheese                         10 gms

Fresh crushed black pepper                      a pinch

METHOD :

-Mound the flour on a work surface. Make a well in the center and add the eggs, oil, and salt, working from the center outward, gradually mix the flour into the eggs to make a dough. Kneading the dough. If the dough is still sticky when all the flour is incorporated, add more flour, a little at a time. Knead well for at least 15 minutes.

- Cover the dough and let it rest at least 30 minutes.

- Cut the dough into 2-3 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.

-Decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to Cook.(Spaghetti/Tagliatelle/fettuccine)

Preparation

-Boil water with salt, to cook pasta .When the water boils put the pasta and cook till AL DENTE

FOR THE SAUCE

-In a bowl make a mixture of cream, egg and parsley. Heat a pan sauté bacon and garlic; add the cooked pasta with some of the liquid. Toss

-Add the mixture of cream, eggs and parsley to the pan of pasta off the flame and keep tossing on the flame until well emulsified and coating.

-Make sure the mixture doesn’t boil or else it will curdle.

-Serve immediately with grated parmesan cheese and sprinkle freshly grated black pepper.

POLLO A LA CACCIATORE

INGREDIENTS                                         QTY

Chicken legs                                              2nos

Flour                                                        20 gms

Olive oil                                                    20 ml

Garlic chopped                                          20 gms    

Onion diced                                               1 no

Rosemary                                                  1 sprigs

Anchovy fillet                                           1 no

Whole Tomato blanched peeled, crushed     150 ml

Red wine                                                   50 ml

Olives halves                                             3 nos

Capsicum dices                                          1 no

Mushrooms quarters                                  4-5 nos

Salt                                                          to taste

Pepper                                                      to taste

Method:

-Season the legs and Dust the chicken legs in flour and brown lightly in oil, remove.

-Heat oil sauté olives ,capsicum and mushrooms and remove.

-Sauté garlic and onion dices, rosemary and anchovies in oil.

-Add the wine reduce little, add the whole tomato blanched and crushed.

-Add the chicken and cook until done .

-Adjust the consistency and taste ,add the sauted olives ,capsicum and mushroom dices. Serve hot

MELANZANE PARMIGIANA

INGREDIENTS                                     QTY

Oil (for frying )                                                 30 ml

Eggplant                                                           2 nos       

For Tomato sauce

Olive oil                                                            20 ml

Onions                                                              ½ no 

Garlic                                                               10 gms

Tomato puree                                                    150 ml

Mozzeralla cheese                                             20 gms

Parmesan cheese                                               30 gms

Basil                                                                         few leaves

Oregano                                                            1 tsp

METHOD:

-Slice the eggplants and sprinkle little salt and keep in order to release the bitter juices.

-pat dry and fry in oil until almost done.

-For the tomato sauce: Sauté garlic and onions in olive oil,add the tomato puree,basil and oregano and simmer for 15 mins, puree.

-grate the cheese and keep aside

-To assemble in a square tin: place a ladle of tomato sauce at the base, arrange the slices of eggplant ,then the sauce ,top with cheese .repeat the process until you finish all the eggplant .you should have a well layered dish .top it up with grated parmesan (breadcrumbs with mixed herbs optional)and bake at 180-190 C until golden 20-25 mins.

-Portion and serve hot.

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TY BAKERY MENU-6

                                                        BRIOCHE A TETE

                        CREAM PUFFS/PROFITROLES/ECLAIRS

                                                CRÈME PATISSERIE

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BRIOCHE A TETE

INGREDIENTS                                                 QTY

Bread flour                                                       250gms

Yeast                                                                15gms

Sugar                                                               30 gms

Milk                                                                  30 -40 ml

Eggs                                                                 2nos

Salt                                                                  5gms

Butter                                                              50gms

METHOD:

-Sieve the flour. Make a well add the yeast, sugar, eggs and make a dough using the milk. Cream the butter and salt and add kneading the dough further.

-keep for fermentation until double in size. Knock back and divide into 12 portions.

-Round and bench for 5 mins, shape into brioche a tete and place in a tartlet mould or patty tins.

-proof until double in size ,egg wash and bake at 200 C for 8-10 mins until golden in colour.

-brush with melted fat when out of the oven.

Note:To make chocolate brioche stuff the brioche with chocolate chips ,proof and bake as above.

For cinnamon brioche ,once the brioche is out of the oven ,roll the brioche in cinnamon sugar (cinnamon mixed with castor sugar).

CREAM PUFFS/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.