TY BAKERY MENU 4

TY BAKERY PRACTICAL NO 4

SOUFFLÉ MILANESE

VIENNA ROLLS 

SOUFFLÉ  MILANESE  No of portions: 4

Egg                                           3 no

Sugar                                       90 gms

Gelatin                                      12 gms

Water (to soak gelatin)              60 ml

Water (for the Sabayon)           50 ml

Whipped cream                         100 ml

Lemon(rind and juice)                 1-2 nos

Glucose biscuits                         4 nos

Pistachios                                 10 gms

METHOD:

          This unbaked soufflé achieves its lofty height with the aid of a paper collar. To make a collar, cut a strip of parchment or waxed paper about 2 inches longer than the circumference of the soufflé dish. Fold the strip in half lengthwise and seal the open edge by folding it over, forming a 1-inch flap. Tape or tie the paper around the soufflé dish so that it rises 2 inches above the rim. The collar lets you fill the dish above the rim, allowing this frozen dessert to mimic the puff of a traditional oven-risen soufflé.

1.    Grate the lemon for the rind and squeeze the juice.Soak the gelatin in the cold water and allow it to bloom.

2.   Separate the egg whites and the egg yolks. (Only 2 egg whites) Whip the 2 egg yolks and 1 whole egg and sugar and water on a double boiler till thick, creamy consistency (Sabayon).

3.   Remove from the flame add the dissolved gelatin, and the lemon juice and the rind.

4.   Cool and fold in whipped cream (semi –soft) and stiffly beaten egg whites.

5.   Pour in prepared soufflé mould /glasses and chill until completely set. Carefully remove the collar from the soufflé .Gently press the crushed pistachios into the sides.

6. Also crushed glucose biscuits can be sprinkled on top along with fine juliennes of lemon rind.

VIENNA ROLLS        NO OF PORTIONS: 4

INGREDIENTS                                    QT Y

Bread Flour                                    250 gms

Yeast                                             8.8 gms

sugar                                             7.2 gms

salt                                                5.6 gms

oil                                                  7.2 gms

eggs                                              10 gms

water                                            148 gms

method:

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

-Cream the salt and the oil and add to the dough kneading it further.

-keep it for fermentation then after 30 mins or until doubled in size ,knock back and scale into 8 nos.

- shape as for Vienna rolls round and torpedo , rubbing the shaped rolls on a damp duster roll into poppy seeds and place on tray.

-keep for proofing until double in size .bake at 230 C for 15-20 mins with the first 10 mins done with steam.