TY BAKERY PRACTICAL 3

BABA AU RHUM/FRUITS AUX SAVARIN with CREME ANGLAISE

                                            No. of Portions: 7 no.     (BABAS)/

                                                                     1 no SAVARIN

                                                Baking Temperature: 200° C

                                                        Baking Time: 20 min

Ingredients                                                       Quantity

Refined Flour                                            115 gm

Yeast                                                        7 gm

Powder Sugar                                            15 gm

Milk                                                          85 ml

Margarine/butter                                      75 gm

Eggs(room temperature)                            2 nos

Salt                                                          a pinch

For Sugar Syrup:-

Grain sugar                                               200 gm

Water                                                      200 gm

Milk                                                          1 tbsp

Vanilla                                                       as needed

Rum                                                          75 ml

Black currants                                           20 gm

Raisins                                                      10gms

Method:-

-Make soft, smooth dough using yeast, pd sugar and milk using water if necessary. Keep covered for 30 min.

-Melt butter /margarine and cool.

-Incorporate butter and salt into the dough.

-Place the mixture in a bowl and mix in stiffly beaten eggs (with a whisk) a little at a time.

-Put mixture into the prepared baba moulds (Grease, dust and decorate with black currants and or raisins.)

-Prove for 30 min or till they nearly fill the tin.

-Bake at 200°C for 20 min or till golden brown in colour. Demould when hot.

-Prepare a sugar syrup, cool down, add rum and soak the babas/and drain .serve along with a crème anglaise , whipped cream and fruits.

-For the SAVARIN follow the same procedure ,difference is that you will just have 1 big portion which can be proportioned into smaller ones.

For the  Crème Anglaise

Milk                                                          250 ml

Cream                                                       75 ml

Sugar                                                       40 Gms

Egg yolks                                                  2 nos

Cornstarch                                                7 .5 gms

METHOD

For the Crème Anglaise

·        Mix the egg yolks with the cornstarch.

·        Heat milk with sugar to a boil.

·        Add the egg yolk mix to the milk continuously whisking until thick.

·        Remove from flame and stir in the cream.Serve cold with the rum babas or Fruit Savarin

WHOLE WHEAT LOAF

No. of Portions: 10 no.( 1x 400 gm loaf)                                                                                                                                                Baking Temperature: 200° C

                                                                                      Baking Time: 30 min

Ingredients                                        Quantity

Refined flour                                      70 gm

Whole wheat flour                              180 gm

Yeast                                                 10 gm

Sugar grain                                        10 gm

Fat                                                    5 gms

Salt                                                   5 gms

Water                                                150 ml (approx.)

Caramel for colour                              optional

METHOD

-Sieve the refined flour, do not sift the atta.

-Mix both these flours, make a well, add the yeast, sugar ,caramel and make a dough.  Cream the salt and fat and rub it into the dough.  Keep for fermentation for 30 minutes or until double in size.

-Knock back the dough and Mould the bread and place it lightly into a greased bread loaf tin.  Cover with a damp cloth and keep it for another 30 minutes or till double in size.Bake at 200° C for 30 minutes.Remove and apply melted fat.

HARLEQUIN BREAD                                      

No. of Portions:. 1x 400gm loaves       

                                                                             Baking Temperature: 200° C

                                                                             Baking Time: 25-30 min

Ingredients:

White bread

Refined flour         125gm

Yeast                              5gm

Sugar                    5gm

Salt                       2.5 gm        

Fat                        2.5 gm

Brown bread

Refined flour         65gm

Whole wheat flour 65gm

Yeast                    5gms

Sugar                    5gms

Fat                        2.5gm

Salt                       2.5 gm

Caramel                 for colour

Method

-Prepare dough with all the ingredients of the white bread and brown bread separately

-Knead both the doughs well and keep covered under a moist cloth for fermentation.

-Knock back and round them up and allow to rest(benching) for 10 mins.

-Roll each into a circle. Place the brown rolled out one over the white and roll up like a Swiss roll.

-Grease a 400gm bread tin and place molded dough in the tin.

-Allow the dough to proof for half an hour or till it fills the tin.

-Bake at 200°C for 25-30 mins.

-Remove, brush lightly with melted fat and cool.