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.