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APRICOT FRUITCAKE
CHOCOLATE CAKE
13
14
15
POUND CAKE 17
FRUIT CAKE 18
CAKE STUDIES 01 LEMON SPONGE CAKE 19
TYPES OF MIXING IN CAKES 03 TOFFEE ANGEL CAKE 20
BAKING PROFILES FOR CAKES 04
BANANA CAKE 05
GINGERBREAD FOLK 07
CAKE STUDIES
KEY INGREDIENTS
The key Ingredients to make any Kind of cakes
are: FLOUR, SUGAR, SHORTENING and EGGS.
of the cake.
A) Flavor – Sweetness
B) Moisture Retention – Extends shelf-life
C) Aids in Crust color – Caramelization
D) Enhances Tenderness
CAKE STUDIES
KEY INGREDIENTS
4. What are Eggs used for in a cake batter?
7. Baking powder is used to give Rise & Volume to the cake structure
and to soften the cake.
6. Water generally adds to the structure of the product and moist eating
qualities.
9. Preservatives like Sorbic Acid and Potassium Sorbate are added for Shelf Life.
10. Any kind of Flavors go with cake batters , as fats are good carriers of
flavors and enhances the taste greatly.
03
CAKE MIXING
IN CAKES A) All Ingredients Introduced into the mixing
bowl together.
B) Mixing time is critical to control the cake
characteristics.
C) Advantages are Labor and Time saved.
2) Creaming Method –
3) Blending Method –
C) Mix to smoothen eliminating any lumps and add the rest of the
Liquid ingredients.
4) Multi-Stage Method –
A) All dry Ingredients are placed into the mixing bowl with the sugar and
shortening first.
B) The liquid ingredients are added in stages, with mixing times applied between
each addition.
C) Scraping after each addition is needed.
A) Low volume
B) Peaked centre's and possible cracks
*images used are for representational purpose only
A) Excess volume
B) Flatter tops
C) Lighter crust color
D) Greater moisture
INGREDIENTS
11/2 cup All Purpose Flour
1 tsp. Vanilla Extract
4 tbsp. Buttermilk
1 tsp. Baking Soda
3 Mashed bananas
1 cup chopped nuts (pecans or walnut)
1 pinch salt
INGREDIENTS
1/2 cup powdered sugar
INGREDIENTS
1 teaspoons baking soda
3 cups flour
2 teaspoons ground ginger
½ cup butter
2 tablespoons water
INGREDIENTS
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 cup chopped nuts,
1 cup packed icing sugar
1 3/4 cups very hot water
INGREDIENTS
¾ cup milk
INGREDIENTS
1 cup flour
done.
Remove the cakes from the pans and
cool on wire racks. Remove the
parchment paper. Frost with the
yogurt cheese frosting. Once frosted
place the cake in the refrigerator.
INGREDIENTS
2 teaspoons baking powder
INGREDIENTS
1 1/2 teaspoons vanilla
1 cup sifted cake flour
1/4 teaspoon salt
INGREDIENTS
1 Tb Baking powder
1 Tb Cinnamon
4 Eggs
1 1/2 cup Oil
2 cups Sugar
3 cups Flour
INGREDIENTS
1 cup white sugar
4 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot juice
1 cup pecans or walnuts, chopped
INGREDIENTS
1 stick of butter
1/2 cup oil
3 Tbsp. Cocoa
2 eggs
1 teas. baking soda
1 cup buttermilk
1 tsp. vanilla
INGREDIENTS
CREAM TORTE Ingredients (Chocolate Almond Cream):
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon almond extract
INGREDIENTS
3/4 tsp. baking powde
1 tsp. Vanilla Essence
½ tin Condensed milk
First mix the sugar & butter well, then add the
condensed milk and beat well. Add rest of the
ingredients.
Bake in a greased and dusted tin for about 30-
40 minutes at 150 degrees
PROCEDURE
INGREDIENTS
2 tbsp. Mixed fruit jam
5 nos. Eggs whites
3 cups. Butter
½ tsp. Baking powder
INGREDIENTS
3 eggs
1 cup white sugar
1 1/2 tablespoon lemon juice
6 tablespoons hot milk
INGREDIENTS
6 (1.4-ounce) toffee candy bars, finely crushed
brownies
BLACK FOREST BROWNIE - 01
BLONDIES - 02
WHITE CHOCOLATE BROWNIE WITH CHERRIES - 03
CHOCOLATE CHIP BROWNIE CAKE - 04
COCONUT BROWNIE - 05
COFFEE BROWNIE - 06
page
muffins
procedure ingredients
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup cocoa
4 large eggs,
2 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup chopped cherries
½ cup chopped nuts
* images shown are for representational purposes only
01
BLONDIES
procedure ingredients
6 tablespoons butter
1 cup icing sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter flavored chips
* images shown are for representational purposes only
02
WHITE CHOCOLATE
BROWNIE WITH CHERRIES
procedure ingredients
1/4 cup cherries,
1/2 cup butter or margarine,
3/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract
2/3 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 cup chopped slivered almonds
1 cup white chocolate chips
* images shown are for representational purposes only
03
CHOCOLATE CHIP
BROWNIE CAKE
procedure ingredients
2/3 cup butter
3 1/2 cups chocolate chips
1 1/3 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/3 cup water
3 eggs
* images shown are for representational purposes only
04
COCONUT
BROWNIE
procedure ingredients
½ cup butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened flaked coconut
* images shown are for representational purposes only
05
COFFEE
BROWNIE
procedure ingredients
1 cup chocolate coarsely chopped
2 1/2 butter
3 tablespoons finely ground coffee beans
1/2 teaspoon salt
2 1/2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 1/4 cups flour
* images shown are for representational purposes only
procedure ingredients
2 1/2 cup flour
1 ts Baking powder
1/4 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, chopped
2 Eggs
2/3 Cup Sugar
6 tbs Butter
1 teas Vanilla
1 cup Fresh blueberries
* images shown are for representational purposes only
07
CAPPUCCINO AND
CHOCOLATE MUFFIN
procedure ingredients
2 medium eggs.
1 ¼ cups of flour.
1 teaspoon of cappuccino.
¾ cup of chocolate, chopped finely.
¾ cup of cake flour.
½ cup of cocoa powder.
¼ cup of icing sugar.
6 tablespoons of butter softened.
1 tablespoon of baking powder.
1 tablespoon of finely ground coffee.
Pinch of salt.
* images shown are for representational purposes only
08
CARROT AND
RAISIN MUFFIN
procedure ingredients
3 eggs.
1 ½ cups of flour.
1 ½ cups of shredded carrots.
1 cup of powdered sugar.
1 cup of granulated sugar.
½ cup of raisins.
1 cup of milk.
1 cup of melted butter
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
½ teaspoon of vanilla
* images shown are for representational purposes only
09
BREADS AND COOKIES
page
CINNAMON RAISIN BREAD - 01
DILL BREAD - 02
FRENCH BREAD - 03
MULTIGRAIN BREAD - 04
RYE BREAD - 05
MERINGUE COOKIES - 09
SHORTBREAD COOKIES - 10
01
1 cup buttermilk
INGREDIENTS 1/2 cup butter
1 teaspoon salt
2 cups raisins
2 packages dry yeast
2 eggs
12 cups white flour OR 12 cups whole wheat flour
cinnamon
Soften the butter until liquid but not too hot, add the honey to the butter.
PROCEDURE Loosen up the 2 eggs in small bowl with a fork.
Put the flour with the salt and dry yeast in a bowl, mix well. Add the eggs.
Mix while adding the buttermilk. Knead until consistant.
When making this bread, add the raisins to the liquid mix and knead in
generous amounts of cinnamon when kneading the dough.
Bake, in a pre-heated 220 °C oven, for about 35 to 40 minutes or until done.
02
DILL BREAD
*images used are for representational purpose only; the recipe might not give the exact same result
Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the
PROCEDURE flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and
mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm
place until doubled. Punch down and put dough in a bread pan, or arrange in a round
shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees
F. While warm, brush loaf with soft butter, sprinkle well with salt.
03
FRENCH BREAD
*images used are for representational purpose only; the recipe might not give the exact same result
Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric
PROCEDURE meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4
cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until
slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto
lightly floured surface and knead until smooth and no longer sticky, adding more flour if
necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large
bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room
temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth,
about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp
towel and let rise in warm draft-free area until doubled in volume, about 2 hours.
Grease baking sheets and sprinkle with cornmeal. Punch dough down and knead on lightly
floured surface until smooth, about 2 minutes. Divide into 12 pieces. Roll up jelly roll fashion,
starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets,
spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat
oven to 225°C. Remove brick from water and place in oven. Make 3 scores in loaves. Brush
with egg glaze. Bake 10 minutes. Reduce oven to 175°C and continue baking until loaves
sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving.
04
MULTIGRAIN BREAD
*images used are for representational purpose only; the recipe might not give the exact same result
Measure carefully, adding ingredients to bread machine pan in the order recommended by
PROCEDURE the manufacturer. Select Sweet or Basic/White cycle. Use Light or Medium crust color.
Remove baked bread from pan and cool on wire rack.
Note: This is a heavy, dense lower-rising loaf of bread.
05
RYE BREAD
*images used are for representational purpose only; the recipe might not give the exact same result
Dissolve the honey in warm water. Sprinkle the yeast on top. Do NOT stir! Set aside.
PROCEDURE In a mixer bowl, combine 7 cups of the flour with the salt, water, and oil. Blend in mixer on
low speed until thoroughly mixed. Add the yeast mixture.
Add the remaining 5 to 6 cups of flour, 1 cup at a time, until the dough is the consistency of
cookie dough. Knead for 10 minutes on low speed.
Lightly oil hands and counter top and mold dough into 4 loaves. Put into 4 large breadpans
that have been greased. Cover and let rise in a warm place until the dough has increased
by one-third in bulk. If you're kneading the bread by hand the dough has to be double.
Preheat oven to 200 degrees C.
When dough has increased by one-third (or double if kneaded by hand), bake for 40 to 45
minutes or until loaves test done.
07
Preheat oven to 175 degrees C. In a large bowl, cream together the butter; butter flavored
PROCEDURE shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour,
baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and
raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12
minutes until light and golden. Do not over bake. Let them cool for 2 minutes before
removing from cookie sheets to cool completely. Store in airtight container. Make sure you
get some, because they don't last long!
08
1 cup sugar
INGREDIENTS 1/2 cup brown sugar
1 1/2 cup butter
1 large egg
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Preheat oven to 175 degrees C. Mix sugar, brown sugar, butter and egg in a large bowl by
PROCEDURE hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8
to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then
remove from cookie sheet and place on wire rack to finish cooling
09
MERINGUE COOKIES
*images used are for representational purpose only; the recipe might not give the exact same result
2 egg whites
INGREDIENTS 1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup white sugar
1 cup semisweet chocolate chips
Preheat oven to 150 degrees C. To prevent burning you can bake on an air cushion baking
PROCEDURE sheet or put parchment paper on a regular cookie sheet.
Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold
in vanilla chocolate chips.
Drop by teaspoonfuls on pan. Bake 150 degrees for 25 minutes. They should only be lightly
browned.
10
SHORTBREAD COOKIES
*images used are for representational purpose only; the recipe might not give the exact same result
1 cup butter
INGREDIENTS 1/4 cup sugar
2 cups all purpose flour
Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is
PROCEDURE crumbly, mix in an additional 1 to 2 tablespoons of softened butter.
Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The
dough can even be cut with a knife into wedges or strips for interesting designs. Bake about
20 minutes or until set. Remove from oven and transfer to a wire rack to cool.