BAKERY PRACTICALS 1

BREAD ROLLS              No of portions – 4(8 pcs)

INGREDIENTS                 QUANTITY

Flour                                        250 gms

Yeast                                        10 gms

Sugar                                       10 gms

Fat                                           5 gms

Salt                                          5 gms                                       Water                                     150 ml

METHOD

-Sieve the flour.

- Mix yeast and sugar in the flour to make soft dough.

-Add the creamed fat and salt. Knead more to smooth and soft dough.

-keep covered under a damp cloth for 30 mins or double in size.

-divide into 8 equal portions and round them up and rest for 5 -10 mins and shape into desired shapes. Keep for final proofing..i.e. till double in size .

-Add the egg wash and bake at 200 C -220 C for 10-12 mins.

-Brush with melted fat after removing it from the oven.

-cool on the cooling rack.

FATLESS SPONGE CAKE (SWISS ROLL)              

INGREDIENTS             QUANTITY

Flour                                90 Gms

Grain Sugar                       90 Gms

Egg                                   3 nos

Baking powder (optional)    ¼ tsp

Vanilla essence                  ¼ tsp

Jam (for Swiss roll)           50 Gms

Warm water                      approx 50 ml (to adjust batter     consistency)

METHOD

-Sieve the flour with baking powder.

-Beat the eggs and the sugar over hot water till white and creamy. Add essence.

-Remove from the heat and fold in all the flour lightly and add hot water to get a thick pouring consistency.

-Pour into a prepared Swiss roll tray (grease, line, grease, dust).

- Bake at 200 C to 210 C for 7-8 mins.

-Remove into a sugared GP paper immediately.

FOR THE SWISS ROLL

-Spread jam all over and roll up keeping it tight in the paper .

SPONGE CAKE (VANILLA CUP CAKES)

(CREAMING METHOD)

INGREDIENTS                                                 QUANTITY

Flour                                                                115 gms

Sugar                                                               115 gms

Margarine                                                         70 gms

Eggs                                                                         2 nos

Baking powder                                                   ¼ tsp

Vanilla essence                                                  ¼ tsp

Water /milk                                                      60 ml (approx)

(For batter consistency)

Paper cups                                                        12 nos

(For vanilla cup cakes)

METHOD:

-      Sieve flour with baking powder-

-      Cream the fat and sugar till light and fluffy

-      Beat eggs till thick and mix into the cream gradually mixing all the time. Add essence and mix.

-      Fold into the flour and add water/milk to make a dropping consistency, using the cut and fold method.

-      Put the mixture in a prepared cake tin and bake at 175 c for 20-25 mins.

-      Cool slightly, remove from the tin and cool on a wire rack.

FOR THE VANILLA BUNS

-place this mixture into patty tins lined with paper cups.

-bake at 175 c for 15-20 mins or till done.

MENU 6

MENU-6

GAZPACHO

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FILLET DE BASA/POMFRET POCHE AVEC HOLLANDAISE

(POACHED BASA/POMFRET WITH HOLLANDAISE SAUCE)

HARICOTS VERT AU BEURRE (BUTTERED FRENCH BEANS)

POMMES DE TERRE NOUVELLE AU FOUR (BAKED NEW POTATOES)

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CREPE SUZETTE AVEC CREME GLACEE A LA VANILLE

(CREPE SUZETTE WITH VANILLA ICE CREAM)

 

GAZPACHO              No of portions - 4

INGREDIENTS                 QUANTITY

Tomatoes                                  300 gms

Cucumbers                                        150 gms

Onions                                      75 gms

Green bell peppers                     50 Gms

Crushed garlic                           1-3 flakes

Bread slice (sides cut)               1 no

Tomato juice                             200 ml

Red wine vinegar                        20 ml

Salt                                          to taste

White pepper                             to taste

Tabasco sauce                           to taste

Garnish

Onion (bruniose)

Cucumber (brunoise)

Green pepper (brunoise)

METHOD

-Prepare brunoise of Cucumber, green pepper and onion for the garnish and keep aside.

-Blanch Tomatoes, De- seed and cut into dices.

-Cucumbers peel and cut into dices.

-dice onions and bell peppers.

-Soak the bread slice in water and squeeze the excess.

-Blend all the above ingredients and strain.

- Add salt and pepper, Tabasco .Adjust tartness by adding little vinegar or lemon juice.

-Serve chilled topped with vegetable garnish.

FILLET DE BASA /POMFRET POCHE AVEC HOLLANDAISE               No of portions – 4

INGREDIENTS             QUANTITY

Basa/ Pomfrets fillets       600 gms (150per portion) /2 no

Salt                                  to taste

Pepper                              to taste

FOR THE COURT BOUILLON

Fish bones                                 (after filleting)

Butter                              20 Gms

Onions                              30 gms

Celery                               25 gms

Bayleaf                             1 no

Peppercorns                      3-4 nos

Parsley stems                    2-3 nos

White wine                        30 ml

SAUCE

For the hollandaise recipe (Plz refer previous recipe)

METHOD

1.    Clean and fillet the basa/pomfrets .Add salt and pepper.

2.   For the Court bouillon

Melt butter and sweat the bones, deglaze with wine, add Mirepoix vegetables and water bringing to a boil and allow to simmer. Add the sachet.Skim and let it simmer for 30 to 45 minutes.

Strain through a china cap lined with several layers of cheese cloth/muslin cloth.

Poach the fish fillets in the court bouillon.

3.   Make Hollandaise sauce .(Please follow the recipe for classic hollandaise sauce).

4.   To serve .place the poached fillets on a plate. Cover the fillets with the sauce. Serve with appropriate accompaniments.

POMMES DE TERRE NOUVELLE AU FOUR (BAKED NEW POTATOES)  No of Portions – 4

INGREDIENTS             QUANTITY

New Potatoes                    250 gms

Mixed herbs                      to taste

Parsley                              ¼ bunch   

Salt                                 to taste

Black Pepper                     crushed                                   

Oil                                    a little

METHOD

1.    Wash the new potatoes. Cut them into halves or quarters depending on the size. Sprinkle with oil, salt, pepper and mixed herbs.

2.   Cook in the oven at 180 c for 35-40 mins (or till done).

3.   Finish off with chopped parsley. Serve Hot.

 

 

HARICOT VERTS AU BEURRE (BUTTERED FRENCH BEANS)

INGREDIENTS                   QUANTITY

French beans                            400 Gms

Butter                                      30 Gms

Salt                                          to taste

White pepper                            to taste

METHOD

1.    String French Beans and cut into long batons(if long then leave them whole).

2.   Blanch in boiling salted water and refresh in cold water.

3.   Heat some butter in a pan, Toss the green beans. Season with salt and white pepper

4.   Serve as an accompaniment.

CREPE SUZETTE AVEC CREME GLACEE A LA VANILLE

(CREPE SUZETTE WITH VANILLA ICE CREAM)

(8-10 crepes)                                NO OF PORTIONS: 2

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.

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE LA ROUSSE GASTRONOMIQUE.