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.