TY BAKERY MENU 5

TY BAKERY MENU -5

CREME BRULEE

FRENCH BAGUETTE

EPI

PUFF PASTRY

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CRÈME BRULEE

INGREDIENTS                                                 QTY

BROWN SUGAR                                                        40 GMS

CREAM                                                             250ML

EGG YOLKS                                                      2 NOS

SUGAR                                                             30 GMS

VANILLA ESSENCE                                          2 TBSP

SALT                                                                A PINCH

METHOD:

-MIX TOGETHER EGG YOLKS AND THE SUGAR UNTIL WELL COMBINED.

-GRADUALLY STIR IN THE HOT CREAM.ADD THE VANILLA AND SALT AND STRAIN THE MIXTURE.

-BAKE AT 175 C IN A HOT WATER BATH UNTIL THE CUSTARD IS SET ABOUT 25 MINS.

-COOL,THEN REFRIGERATE.

-TO FINISH,FIRST DRY ALL THE MOISTURE FROM THE TOPS OF THE CUSTARDS.SPRINKLE EVEN LAYER OF BROWN SUGAR.

-USING A BLOWTORCH CARAMELIZE THE TOPS ,WHEN IT COOLS IT WILL FORM A THIN HARD CRUST.

FRENCH BAGUETTE

INGREDIENTS                                                 QTY

Bread Flour                                                       250 gms

Yeast                                                                6.25 gms

Water                                                              150 gms

Salt                                                                  5 gms

Method:

-Sieve the Flour , make a well add the yeast and make a dough .add the salt.

-Ferment until double in size.

-knock back , shape into a baguette.

-if you desire to put Seeds on the shaped baguettes, rub the baguette on a damp towel then in the seeds and place them on a tray.

-score with a blade, proof until double in size.

-Bake at 250C for 20 mins with steam and 5 mins without steam

For the EPI: Proceed as for making the dough ,fement and knock back ,shape into a baguette,proof and then give the desired shape to the epi with the help of scisssors. Bake at the above given temperature and time

PUFF PASTRY

INGREDIENTS                                                 QTY

Bread flour                                                       250gms

Salt                                                                  5gms

Water                                                              125gms

Puff margarine/butter                                      250gms

Method:

MIXING THE DOUGH: Sieve the flour ,make a well add the water and make a dough .cream the salt with part of the fat(10 gms) and incorporate in the dough .

-cut a cross on the top of the dough and wrap in plastic film and keep refrigerated for 30 mins.

ENCLOSING THE BUTTER:

-With the rolling pin, spread open the four quarters of the dough by cutting the cross and roll out the dough in a large, thick cross .keep the dough thicker in the centre than the four arms of the cross.

-place the butter between 2 parchment paper and flatten it out by beating /rolling it with a rolling pin.

-Place the square of butter in the center of the dough cross. Fold the four arms of the dough over the butter to enclose it completely like an envelope.

-Give the dough 6 three folds resting the dough enough after each fold to relax the gluten.

-Now the Puff pastry is ready to use as required.