BAKERY RECIPES-2

ONION AND GARLIC HERB LOAF            YIELD: 1 LOAF

INGREDIENTS                 QUANTITY

Flour                                        250 Gms

Yeast                                        10 Gms

Sugar                                       10 Gms

Fat                                           5 Gms

Salt                                          5 Gms                                       Water                                     150 ml

Sautéed onions                          50 Gms

Sautéed Garlic                                  20 Gms

Mixed dried herbs                     10 Gms

(Rosemary, thyme, oregano)                      

METHOD

-Sieve the flour.

- Mix yeast and sugar in the flour to make soft dough along with the onion garlic and the herbs.

-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.

-Knock back and shape into a loaf. Keep for final proofing. .i.e. till double in size.

-Add the egg wash make gashes and bake at 200 C for 25-30 mins or till done.

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

-cool on the cooling rack.

BUTTER BUTTONS

No. of Portions: 8 -10 nos                  Baking Temperature: 150° C

                                                        Baking Time: 30 min

Ingredients                               Quantity

Refined flour                            115 gm

Icing sugar                                30 gm

Margarine /butter                     100 gm

Vanilla essence                          few drops

METHOD

-Sieve refined flour.

-Cream fat and icing sugar.

-Add essence.

-Cream in flour gradually till it becomes soft and smooth.

-Pipe into star with star nozzle on a greased tray.

-Bake at 150°C for about 30 minutes or till light brown in colour on the sides.

LEMON CURD TARTLETS            NO OF PORTIONS: 6-8 

INGREDIENTS                         QUANTITY

FOR THE SHORT CRUST PASTRY

Flour                                                100 gm

Margarine/butter (chilled)                 60 gm

Cold water                                        to mix

Powdered sugar (optional)                  20 gm

FOR THE LEMON CURD FILLING

Water                                              500 mL

Sugar                                               4 oz 125 g

Egg yolks                                            2 yolks

Whole eggs                                       1 egg

Cornstarch                                        45 g

Sugar                                               60 g

Lemon zest, grated                            4 g

Butter                                              30 g

Lemon juice                                       60 mL

.

PROCEDURE

FOR THE SHORT CRUST PASTRY

1.Sift the flour and sugar into a round-bottomed bowl.

2. Cut the butter into small cubes in the flour. Rub it into the flour, using the fingertips, until the mixture looks like fine breadcrumbs.

3. Mix the water to form a soft dough.(make sure not to knead too much)

4. Wrap in plastic film and chill for at least 30 minutes before use.

5. Then roll on a floured slab and cut with a pastry cutter and place them in patty tins.  

Prick with fork (docking) and then blind bake at 180 °C for 15 minutes.

FOR THE LEMON CURD

1.In a heavy saucepan, dissolve the sugar in the water and bring just to a boil.

2. Beat the egg yolks and whole eggs in a stainless-steel bowl. Mix the starch and sugar into the eggs. Beat with the whip until perfectly smooth.

3. Temper the egg mixture by slowly beating in the hot sugar syrup in a thin stream.

4. Return the mixture to the heat and bring it to a boil, stirring constantly.

5. When the mixture comes to a boil and thickens, remove it from the heat.

6. Stir in the butter. Mix until the butter is melted and completely blended in. Add the lemon juice.

Note that the lemon juice is added after the filling is thickened.

Cool and use as required. Fill in a piping bag with a star nozzle and pipe out in the cooled tartlets. Top with a fresh cherry or glazed cherries.