BAKERY MENU 5

Croissant (Danish pastry) (10 portions) – Spool Method

Ingredients                             Quantity

Refined flour                            250 gm

Salt                                          ½ tsp

Sugar powdered                        55 gm

Fresh yeast                               15 gm

Milk                                          70 ml

Margarine                                 170 gm

Egg                                           1 No.

Vanilla essence                          ½ tsp

Egg for brushing                       1 No.

METHOD

Sieve the flour.

Make a well, add yeast, sugar, essence, egg and using milk make a soft dough.

Take a little margarine (about 20 g) from the 170 gm and cream it with salt and rub it into the dough.  Round it up and keep it covered under a moist cloth.

When it doubles in size, knock back and roll it out into a big circle.

Apply the creamed margarine all over the rolled out dough.  Cut it into 3 uneven portions.  Make a spool of the smallest portion and place it onto the second largest portion, roll it and place it on the largest portion.  Roll it, shut the mouth of the spool and wrap it up in a moist cloth and keep it in the freezer for 20 minutes or till the margarine solidifies.

Remove and roll it into a rectangle 18” x 12” approx.  Cut into triangles and make croissants.  Place them on a greased tray.  Cover it with a moist cloth till it becomes light to touch.  Apply egg wash and bake it at 220°C for 15 minutes.  Apply sugar syrup when hot.

FLAKY PASTRY                                                 

Ingredients                             Quantity

Flour                                        250 gm

Salt                                          ½ tsp

Lemon juice                               1 tsp

Margarine/Ghee                                170 gm

Ice cold water to mix                        150 ml approx

METHOD

Sieve flour with salt.

Add water and lemon juice to flour and knead to smooth and soft dough.

Keep dough covered under a damp cloth for at least 20-25 minutes.

Roll the dough into a rectangular shape.

Divide the margarine into 3 unequal portions.

Put one part of the creamed margarine (biggest ) on 2/3^rd of the rectangle leaving half inch edge all around.

Fold into three, folding in empty portion first.

Repeat process twice more to use all the margarine and once without the margarine (blind fold).

Rest the pastry wrapped in grease proof paper/cloth/cling flim in a cool place (refrigerator) for at least 45 minutes.

CHICKEN MINCE PUFFS                  No. of Portions: 10 no.

                                                Baking Temp & Time: 220°C for 15 min

                                                                        150° C for drying

INGREDIENTS

Puff pastry/Flaky pastry

Filling-Cooked Chicken Mince

METHOD:

Roll, cut and place the filled puff on a watered baking sheet.  Brush with egg before baking.

Bake at 220°C for about 15 minutes and then at 150 °C till it becomes crisp (30 min approx).

PALMIERS

INGREDIENTS

Puff pastry/flaky pastry

Granulated Sugar

METHOD:

1.Line a sheet pan with parchment

2. Dust the work surface heavily with granulated sugar.

3. Place puff pastry dough on top of the sugar and roll it out into rectangular shape 3 mm thick. Turn it over once or twice as you roll it out so both sides become coated in sugar.

4. Trim the sides of the rolled dough so they are straight.

5. Determine the center . Then fold each side halfway to the center (a). Then fold each side again so the two folds meet in the center (b). Each half of the strip should be three layers thick.

6. Fold one half over the other lengthwise to make a strip six layers thick.

7. Refrigerate until firm.

8. Cut into slices 1⁄2 in. (6 mm) thick with a sharp knife (d) and lay on the prepared sheet pan, leaving plenty of space between them to give them room to expand.

9. Press down on the slices with the palm of the hand to flatten lightly.

10. Bake at 375°F (190°C) until golden brown. Turn the palmiers over and bake the second side until well colored. Transfer to a wire rack to cool.

CHEESE STRAWS

INGREDIENTS

Puff Pastry/Flaky Pastry

Grated cheese

Paprika

METHOD

Mix the paprika powder with the grated cheese.

Roll the dough into a rectangle. Cut into 2 halves. Spread the grated cheese with the paprika on one half and top up with the other.

Roll again into desired thickness.

Cut strips and twist as required

Place them on a watered baking sheet ,egg wash and bake at 190 till golden.

VOL-AU-VENTS

INGREDIENTS

Puff Pastry/Flaky Pastry

Egg wash

Filling: Quantity as required

-Béchamel

-Mushroom

-Corn

-Cheese

-Herbs-Fresh and Dried

(Oregano,Parsley)

METHOD:

1.Roll out puff pastry dough 1⁄8 in. (3 mm) thick.

2. Roll out a second piece of dough 1⁄4 in. (6 mm) thick.

3. Cut the same number of circles from each piece of dough with a round 3-in. (7.5 cm) cutter.

4. With a 2-in. (5 cm) cutter, cut out the centers of the thick

circles.

RESERVE THE CENTRES AND BAKE THEM SEPARETLY.

5. Wash the thin circles with water or egg wash and place one of the rings on top of each. Wash the top carefully with egg wash (do not drip wash down the edges). Let them rest 30 minutes.

6. Place a sheet of greased parchment over the tops of the shells to prevent their toppling over while baking.

7. Bake at 400°F (200°C) until brown and crisp. Cool. Add the Warm filling and cover half way with the baked tops and serve.