INTRO TO BAKING

Week 4

Puff Pastry:
Tuna Turnover
Chicken Curry
CRITICAL LEARNING:
Folding Technique:
Letter fold
Book fold
Single turn
Double turn

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Recipe Name: Puff Pastry Category: Laminated dough
Cooking Method: Baking Yield: Pastry Kitchen

Ingredients Specifications Quantity unit

All-purpose flour Sifted 500 g
Butter Melted 50 g
Water 250 g
Salt 5 g

Pastry Margarine or butter (sheet) 250 g

Sugar, white (for Palmiers) 150 g

Eggs, for eggwash per class 2 pcs

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method of Work
Make a well in the mound of flour and add the liquids. Mix the
ingredients to make a dough.
Knead the dough just enough to form a ball. Chill it for 30 mins.
Roll the dough into a large rectangle.
Prepare the butter, soften it by beating with a rolling pin. Square off the
butter. Roll it into a smooth rectangle 2/3 the size of the dough rectangle.
Place the butter on the dough so it covers the bottom 2/3 of the
rectangle.
Fold down the top. Unbuttered third of the dough so it covers half of the
butter.
Fold the bottom third over the center the butter is now enclosed.
Do 4 Double turns (Book fold) resting for 15 minutes in between turns.
After the last turn roll into large rectangle with in. thickness , cut into
4x4 in. squares
Put puff pastry squares in the freezer for further use.

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Notes:

Recipe Name: Tuna Turnover Category: Pastries

Cooking Method: Sauteing Yield:

Ingredients Specifications Quantity unit

Tuna in brine 1 can
Onion 100 g
Cooking oil 50 ml
Ground black pepper 2 g
Salt 2 g

Puff pastry

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method of Work
In a pan with oil, over medium heat, sweat onion for 2 mins.
Add tuna saute for 5 mins, season with salt and pepper. Set aside.

Notes:

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Recipe Name: Chicken Curry Category: Pastries
Cooking Method: Sauteing Yield:

Ingredients Specifications Quantity unit

Oil vegetable 3 tbsp
Onion, minced 60 g
Carrots, small diced 75 g
Potatoes, small diced 75 g
Chicken breast, small diced 250 g
Curry powder 1/2 tsp
Salt TT
Pepper, white ground TT

Slurry:
Chicken stock 3 tbsp
Milk powder mix everything 1 1/2 tbsp
Cornstarch 1 tbsp

Puff pastry

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method of Work
In a pan with oil over medium heat, sweat the onion for 2 mins.
Add carrots, and potatoes, saute for 2 mins.
Add chicken, saute for 3mins.
Add curry powder, stir, saute for 3 mins, season with salt and pepper.
Mix the slurry and stir into the chicken curry.

Notes:

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