TY -BAKERY MENU 9

TY -BAKERY MENU 9

BREADSTICKS/GRISSINI

MANGO BAVAROIS

BREADSTICKS/GRISSINI

INGREDIENTS             QUANTITY

FLOUR                                250 Gm

SALT                                2.5 Gm

SUGAR                             5 gm

BUTTER                           8 gm

YEAST                             5 gm

WATER                            130-140 ml

PROCEDURE:

1.    Sieve the flour.

2.   Make a well; add yeast, sugar and enough water to make smooth but stiff dough. Add the butter and salt.mix well, rest for 30min under a vessel/damp cloth.

      3.Scale the dough into 16 pcs,round and bench for 5 mins.Shape into long thin sticks and place on a lightly greased tray.3.    

4.   Ferment for 15-20min. Brush with egg wash. Sprinkle some sea salt /sesame seeds (black and white).

5.   Bake @ 200°C for 8-10 min till the sticks are golden, hard and crisp.

Standard: Crisp and breaks with a snap. Good even golden brown colour

Alternate method:

Using the pasta dough machine flatten the dough .and then pass thru the fettuccini attachment .place the long strands on a greased baking tray.(In this method the number of portions are quite alot since they are quite thin and even.

MANGO BAVAROIS                               NO OF PORTIONS: 4

INGREDIENTS                              QUANTITY                

Milk                                          250 ml

Egg yolks                                  3 nos

Sugar                                       60gms

Vanilla essence                          5ml

Gelatin                                      15 gms

Mango Pulp                                100 ml

Fresh mango                             1 no

Whipped cream                         150 ml

METHOD:

1.    Cut fresh mango into dices

2.   Soak the gelatin in the cold water and allow it to bloom.

2. Prepare the crème anglaise: Whip the egg yolks and

Sugar, vanilla essence until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over

a hot water bath, stirring constantly, until it thickens slightly (coats the back of a wooden spoon).

3. Melt the gelatin over hot water until dissolved. Stir the gelatin mixture into the hot custard sauce and add the mango pulp and strain.

4. Cool the custard sauce in the refrigerator or over crushed

Ice, stirring occasionally to keep the mixture smooth.

5. Whip the cream until it forms soft peaks. Do not overwhip.

6. When the custard is very thick but not yet set, fold in the

Whipped cream.

7. Pour the mixture into molds or serving dishes.

8. Chill until completely set. Demould and serve with dices of mango and mango coulis (sauce).

ALL THE BEST GUYS !!!!! WILL MISS YA ALL A LOT !!!! 

CHEERS N GOD BLESS !!!!

TY -BAKERY MENU 8

                                                     TY BAKERY MENU 8

GARLIC ROLLS   

                              CREPE SUZETTE                                  

GARLIC ROLLS

No. of Portions: 08 no.                                  Baking Temperature: 220° C

                                                                   Baking Time: 10-12minutes

Ingredients                            Quantity

Refined flour                                      250 gm

Grain sugar                                        10 gm

Yeast                                                 10 gm

Fat                                                    10 gm

Salt                                                   5 gm

Water                                                150 ml (approx.)

FOR THE GARLIC MIXTURE

Oil                                                     10 gms

Garlic chopped                                    20 gms

Mixed herbs(optional)                         as required

METHOD

FOR THE GARLIC MIXTURE

-Saute garlic and herbs in oil until softens and lightly coloured.Cool and keep aside.

FOR THE DOUGH

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

-Cream fat and salt and knead to a smooth and soft dough.  Round it up and keep it covered under a damp cloth for 30 minutes or until doubles in size.

- knock back and mix in the dough the garlic herb mixture and divide it into 8 equal portions.  Round up each portion and place it onto a lightly greased baking tray.

-Allow it to prove for 30-40 minutes or till double in size.

- Egg wash and bake at 220° C for 10-12 minutes.  Remove.  Apply fat and allow it to cool.

CREPE SUZETTE

(8-10 crepes)                                NO OF PORTIONS:4

INGREDIENTS                              QUANTITY                

FOR THE CREPES

Flour                                                        100 gms

Sugar                                                        10 gms

Salt                                                          a pinch

Eggs                                                          1 no

Milk                                                          200 ml

Oil                                                            25 ml

For the Suzette Sauce (approx: 225 ml)

Sugar                                                       100 gms

Butter                                                      40 gms

Orange zest                                              5 gms

Orange juice                                             100 ml

Lemon juice                                               30 ml

Orange liqueur(Eg :Cointreau)                     50 ml

Brandy                                                      30 ml

METHOD:

For the Crepes:

Mix the flour, sugar, salt together .Add the egg and the milk and mix well until smooth. Whisk in the oil forming a smooth pourable batter.

Rest the batter before making the crepes.

Heat a non stick pan with little oil /butter. Pour a ladle of batter in a pan and swirl so as to coat the bottom of the pan .Cook until light golden and flip for a few seconds on the other side. Slide the crepe on the plate. Cool and refrigerate until needed.

For the Sauce:

In a sauce pan, caramelize the sugar till golden. Remove from the heat and add the butter. Stir to begin dissolving the caramel. Add the orange juice and lime juice and the rind and reduce.

-Add the orange liqueur. One by one dip the crepes in the sauce and coat them and fold into quarters in the pan.

-Add the Brandy/cognac in the pan allow it to heat for some time. Flame by carefully tipping the pan toward the burner flame until the cognac ignites.

- Shake the pan gently and spoon the sauce over the crêpes until the flame dies down.

-Serve 3-4 crêpes per portion. Spoon a little of the remaining sauce over each serving .Serve with scoop of vanilla ice-cream.

HISTORY:

The recipe was created in 1901 by a chef working at the Café de Paris in Monaco; he named them in honor of a beautiful young woman named Suzette who accompanied Edward, the Prince of Wales, to dinner.        

TY BAKERY MENU 7

TY BAKERY MENU 7

SAVOIARDI COOKIES/LADY FINGERS/SPONGE FINGERS
TIRAMISU

CIABATTA
-----------------------

SAVOIARDI COOKIES/LADY FINGERS/SPONGE FINGERS

(Separated egg sponge method)

INGREDIENTS                                             QTY

Egg yolks                                                                  90 gms

Sugar                                                                       45 gms

Egg whites                                                                135 gms

Sugar                                                                       75gms

Flour                                                                        150 gms

Vanilla essence                                                          10 ml

Method:

-Separate the egg yolks and egg whites.

-whip up egg yolks and sugar until creamy and thick (preferably over a double boiler), add essence

- in a clean bowl whip up egg whites and sugar until firm moist peaks.

-fold this mixture alternately with the flour mixture in the sabayon mixture. Do not overmix.Pipe and bake immediately.

-using a Savoy nozzle, pipe into fingers close to each other almost touching .bake at 190 for 10-15 mins.

TIRAMISU

INGREDIENTS                           QTY

Mascarpone                                       250gms

Egg yolks                                          2.5 nos

Sugar                                               75gms

Whipped cream                                 125 gms

Gelatin                                              10gms

Coffee                                              as required

Savoiardi cookies                               24 nos

Marsala wine /rum                             20-30 ml

Coffee liqueur                                   25-30 ml
Cocoa powder                                   as needed

Method:

-Prepare coffee mixture with hot water ,cool and add the coffee liqueur.
-Bloom the gelatin.
-prepare the sabayon with egg yolks and sugar,add the marsala wine /rum,mix.
-dissolve the gelatin and add to the sabayon.
-wait for it to cool a little ,add the creamed mascarpone cheese.
-fold in carefully the whipped cream.the mixture now is ready to use.
THIS DESSERT CAN BE MADE INDIVIDUALLY /CAN BE MADE IN A TIN (LINED WITH PLASTIC FLIM ) SET AND DEMOULDED AND CUT INTO PORTIONS.
To Assemble:
-layer alternately with mixture and savoiardi cookies soaked in coffee ,chill until set.
-Important :Dust cocoa powder on the tiramisu before serving.
THIS DESSERT LITERALLY MEANS "PICK ME UP" IT IS THE CAFFEINE IN THE COFFEE THAT AWAKENS YOU.

CIABATTA

The Sponge Dough method

No. of Portions: 10 nos/1 loaf           

Baking Temperature: 230° C

Baking Time: 10-12 mins (for individuals)

                     25-30 mins (for loaf)

                                                                                       

Ingredients                                                       Quantity

For the sponge

Bread flour                                               200 gm

Yeast                                                        10 gm

Olive Oil                                                    80 ml

Water                                                      200 ml

For the Dough

Refined Flour                                            50 gm

Salt                                                          5 gm

Method:-

-Make a sponge and cover it with a wet cloth to rest for one hour.

-Mix the flour and salt and spread on the table top.

-Remove the sponge and incorporate the flour and salt mixture into the sponge by folding it in 3 folds, 3-4 times.

-Flatten it and cut the dough into 10 portions/1 long loaf. Place on a lightly dusted tray. Dust the bread with flour.

-Prove for 40 minutes.

-Bake at 230 C for 10 – 12 mins/ 25-30 mins for a loaf