TY BAKERY MENU 7

TY BAKERY MENU 7

SAVOIARDI COOKIES/LADY FINGERS/SPONGE FINGERS
TIRAMISU

CIABATTA
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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