BAKEWELL TART
Ingredients
• Pastry Sponge • 100g plain 50g margarine • 50g margarine 50g caster sugar • Cold water to mix 1 egg • 15ml spoon jam 50g SR flour • METHOD 1.25ml Baking Powder
1. Set the oven to 180oC, Gas 4. 2. PASTRY: Sieve the flour. Rub in the fats or use the food processor until the mixture resembles fine breadcrumbs. 3. Add enough cold water to make stiff dough. 4. Knead lightly on a floured surface and roll out to fit a small fluted flan ring. 5. Line the flan ring with the pastry. Trim the edges. Bake blind for 10 minutes. 6. Spread the jam over the base. 7. SPONGE: Place the margarine, sugar, sieved flour, and egg in a large bowl. 8. Beat the ingredients together until smooth. 9. Spread the sponge mixture over the jam. You can sprinkle almond slices over sponge. 10. Bake in the oven for 20 – 30 minutes until the sponge is well- risen, brown and springy to touch and the pastry is cooked. 11. Lightly dust the top with icing sugar.
Carrot Cake and Frosting INGREDIENTS – 150g self-raising flour 75g ground almonds 40g raisins 30g walnut halves, roughly broken 2 tsp ground mixed spice ½ tsp bicarbonate of soda 2 eggs 50ml sunflower oil 2 tbsp semi-skimmed milk 125g carrots, coarsely grated
For the frosting 100g full-fat soft cheese 50 g icing sugar 1 orange, finely grated zest only
METHOD 1. Preheat the oven to 180C/Gas 4. Grease and line the base of a 20cm/8in spring form cake tin with baking parchment. 2. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. 3. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. 4. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 30- 45 mins or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. 5. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. 6. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. 7. Cut into small wedges to serve.
Dairy Mustard Lupin Peanuts
Eggs Soya Milk Sulphur Dioxide Peanuts Fish Crustaceans
Celery Sulphites Molluscs
Sesame Gluten Nuts
Chocolate chip cookies
Ingredients
175g Sifted Plain flour ½ tsp bicarbonate of soda ½ tsp salt 160g butter 80g caster sugar 80g soft brown sugar ½ tsp vanilla extract 1 egg 120g dark chocolate, crumbled
Method 1. Preheat the oven to 190C. 2. In a bowl, combine the flour, baking soda and salt. 3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. 4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. 5. When you are ready to bake the cookies, simply cut the log into slices 2cm thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes. 6. Serve.
CHOCOLATE ÉCLAIRS
Ingredients
70g flour 35g margarine 125ml water pinch of salt 1 large egg 2 x 15ml spoon dream topping 3 x 15ml spoon cold water 75g cooking chocolate
Method 1. Set oven to 200oC, Gas 6. Grease baking tray and run under cold water so droplets of water are left on the surface. 2. Bring the water and margarine to the boil. 3. Sift the flour and salt on to a plate and add to the boiling liquid. 4. Beat well until smooth and forms a ball in the middle of the pan. Cook for 30 seconds. Remove from the heat. 5. Allow to cool slightly and add the beaten egg gradually, beating well between each addition. 6. Use as required:
Chocolate Eclairs - Put pastry into a piping bag fitted with a plain nozzle. Pipe pastry into finger lengths on to the baking tray.
Choux Buns - Use a dessertspoon and put spoonfuls of the pastry, placed well apart, on to baking tray.
7. Bake until well-risen, golden brown, and dry approx. 20 mins. 8. Remove from oven. Split pastry and remove any soft mixture from the centre, return to oven for a further 5 mins. to dry out. 9. Cool on cooling tray. 10. Melt chocolate in a bowl over a pan of simmering water OR in the microwave. 11. Dip choux pastry in chocolate. Leave to set. 12. Whisk dream topping and water together in a small bowl until thick and creamy. 13. Fill each eclair / bun with the dream topping. 14. Serve.
CHRISTMAS PUDDING
INGREDIENTS
55g Vegetable Suet 28g S/R Flour 55g Breadcrumbs ¼ heaped tsp Ground Mixed Spice ¼ tsp Grated Nutmeg ¼ tsp Ground Cinnamon 112g Dark Soft Brown Sugar 50g Sultanas 50g Raisins 125g Currants 25g Mixed Peel ½ Apple (peeled, cored and grated) ½ Orange (rind only) ½ Lemon (rind only 1 Eggs 15ml Dark Rum 75mls Dark Ale
METHOD
1. Prepare pudding moulds, by lining with cling film. 2. Place the suet, flour, breadcrumbs, spices and sugar in a bowl. 3. Gradually add all the dried fruit, mixed peel followed by the grated apple, orange and lemon rind. 4. In a different bowl beat the eggs, and mix in the rum & ale. 5. Add to the dry ingredients and mix well, (you may need to add more ale the mixture must be of a dropping consistency). 6. Leave the mix to mature overnight. 7. Place in moulds and steam for 1-3hrs depending on the size of moulds being used.
Crystallised White Chocolate
200g sugar
75g water
80g white chocolate
1. Mix water and sugar in a heavy based pan,
2. Take to 135°
3. Remove from heat, add chocolate and whisk
4. Pour onto a tray and leave to cool
Dairy Mustard Lupin Peanuts
Eggs Soya Milk Sulphur Dioxide Peanuts Fish Crustaceans
Celery Sulphites Molluscs
Sesame Gluten Nuts
Flat Bread
250g Plain flour 1 tsp Salt 1 tsp Sugar 1 tsp Yeast 1 cloves Minced garlic Parsley or Coriander Finely Chopped 125g water
1. Add all dry ingredients along with parsley and garlic to the machine. 2. Add the water and leave to mix for 10 minutes. 3. Remove and roll out into 80g balls and place on a cling filmed black tray 4. Cover and place in fridge 5. Roll out thin using your hands or rolling pin, use oil if using your hands 6. Place into a dry hot pan and cook on each side for 1 minute
Focaccia
INGREDIENTS – 250g strong white bread flour 1.5 tsp salt 10g dried yeast 3 tbsp. olive oil 200ml tepid water Olive oil, for drizzling Sea salt
Method 1.Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water. 2.Stretch the dough by hand in the bowl, tuck the sides into the centre, turn and repeat the process for about five minutes. 3.Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size. 4.Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
5.Preheat the oven to 180C. Drizzle the loaves with oil, sprinkle with fine sea salt and herbs then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.
Ganache
110g cream 110g milk 330g chocolate (cut into small pieces) 5g butter
Take cream and milk to boil Once boiled pour over chocolate, mix do not whisk Add soft butter, mix
Hot Cross Buns
Ingredients Water Paste Pastry between 2 250g Plain Flour 2 tblsp Plain flour 1.25ml spoon salt 1 ½ tblsp Cold water ½ sachet fast acting yeast 25g margarine 13g caster sugar 5ml spoon mixed spice 25g sultanas 10g currants ½ egg plus enough milk to make 125ml 60ml warm water Glaze : water, sugar and milk OVEN Gas 6. / Electric 200°C
METHOD 1. Mix together the flour and salt and rub in the margarine.
2. Stir in the yeast, sugar, spice and dried fruit
3. Beat ½ an egg in a measuring jug and make up to 125ml with milk. Add the liquids to the flour and mix to a dough.
4. Knead on a lightly floured surface for 10 minutes.
5. Divide the dough into 6 equal pieces and shape into buns.
6. Place on a greased baking tray, cover with oiled polybag and leave in a warm place until the buns prove and double in size.
7. Make up water paste pastry and pipe a cross on the buns.
8. Bake for 15 minutes till risen and golden brown.
9. GLAZE : Boil the water, sugar and milk, then brush over the baked buns
Italian Meringue
Italian meringue takes a little effort to make. It can be used for smooth buttercream icing and crisp but chewy meringue nests. You will need a sugar thermometer.
Using an electric hand mixer, begin by beating four egg whites until they form stiff peaks. They should stand up straight when the whisk removed.
Next make a sugar syrup by mixing 225g of sugar with six tablespoons of water. Stir the sugar and water together over a medium heat. Dip a pastry brush in water and brush any bits of sugar from the sides of the pan down into the syrup to melt; otherwise, it will turn the sugar syrup grainy. When all of the sugar dissolved, bring it to a fast boil until it reaches 120C.
As soon as the syrup reaches the correct temperature, pour it onto the egg whites in a thin, steady stream as you whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you.
When all the syrup been mixed, continue to whisk the meringue until it has cooled. It should be shiny and stiff. Allow to cool completely before using.
Cover with clingfilm until ready to use. Italian meringue can be stored in the fridge for up to two days..
Dairy Mustard Lupin Peanuts
Eggs Soya Milk Sulphur Dioxide Peanuts Fish Crustaceans
Celery Sulphites Molluscs
Sesame Gluten Nuts Lemon Meringue Pie Today you are going to make Lemon Meringue Pie using the skills: weigh, rub in, mix, knead, roll out, line, bake blind, whisk and pipe. Success Criteria LEMON MERINGUE PIE Ingredients
Pastry Filling 25 gcaster sugar 3 x 10ml spoons cornflour 100g plainflour 35g caster sugar 50g margarine 1 lemon -rind and juice
15ml cold water (approx.) 150ml cold water 1/2 egg yolk 1 egg yolk
Meringue 1 egg white 50g caster sugar
Method
1. Set oven to 200oC, Gas 6. 2. PASTRY: rub the margarine into the flour until it resembles breadcrumbs. 3. Add the water to make a stiff dough. 4. Knead gently on a lightly floured surface. Roll out to a circle large enough to fit the flan ring. 5. Line the flan ring with the pastry. 6. Bake blind for 15 - 20 mins. Reduce the oven temperature to 160oC, Gas 3 when flan is ready. 7. • FILLING: Separate the egg carefully. Place the yolk in a cup and the white in a small glass bowl. • 8. Blend the cornflour, sugar, and citrus rind in a small bowl with a little of the measured water. • 9. Place the remaining water and fruit juice in a small pan, bring to the boil. • 10. Remove from the heat and pour over the cornflour mixture in the small bowl. Mix well. • 11. Pour the mixture back into the pan and return to the heat. Bring to the boil stirring all the time until thick. • 12. Cool slightly; add the egg yolk - beating all the time. Pour into the cooked flan case. • 13. MERINGUE: Whisk the egg white until stiff and dry. • 14. Whisk in half of the caster sugar. Fold in the remaining half. • 15. Pipe the meringue onto the fruit sauce mixture. • 16. Bake until pale golden in colour approx. 10 mins
PASTRY CREAM (CRÈME PATISSIERE)
INGREDIENTS
2 Egg Yolks 60g Caster Sugar 30g Plain Flour 250ml Whole Milk 2 tsp Vanilla Extract
METHOD
1 Whisk yolks, sugar and flour together in a medium bowl until light and fluffy. If egg yolks are small add a little of the milk to form a smooth paste. 2 Bring milk and vanilla to the boil on the stove and then gradually pour the hot milk into the egg mixture, stirring continuously. 3 Return mixture to the pan and boil, stirring constantly with a wooden spoon or heat resistant spatula, for 2 minutes until mixture thickens and flour is cooked out. 4 Put pastry cream into a plastic bowl, cover with cling film (directly on the surface) and chill until cold.
PIZZA – (Yeast Base)
Ingredients
Base Topping ¼ onion 100g plain flour ¼ red pepper 2.5ml spoon salt 15ml tinned tomatoes 1dstsp. Dried milk 10ml spoon tomato puree ¼ sachet dried yeast 1/6 pepperoni sausage 1 dstsp. Oil Pinch mixed herbs 50ml warm water Pinch garlic salt 2.5ml spoon sugar 50g cheddar cheese
Method
1. Set the oven to 200oC, Gas 7. Grease baking tray. 2. BASE: Sieve the flour, salt, sugar and dried milk into a large bowl. 3. Mix in the yeast. 4. Make a well in the centre of the flour and add the oil and water. 5. Mix to a soft dough using a round bladed knife. 6. Turn onto a floured surface and knead for 5 minutes. 7. Roll out to a circle, 1cm thick and place on a baking tray. 8. TOPPING: finely slice the onion, wash, de-seed and slice the pepper, cut the pepperoni into thin circles. Grate the cheese. 9. Mix the tomatoes, puree, herbs and garlic salt together and spread over pizza base. 10. Arrange the bacon or pepper, onion and mushroom on top and sprinkle with cheese. 11. Cover with grease cling film and prove in the top oven (which is switched off) for 15 minutes. 12. Remove cling film and bake in the main oven for approx. 20 minutes until the base is golden and cheese is bubbling.
Profiteroles
Ingredients
70g flour 35g margarine 125ml water pinch of salt 1 and ½ large eggs 4 x 15ml spoon dream topping 6 x 15ml spoon cold water 50g cooking chocolate
Method
1. Set oven to 200oC, Gas 6. Grease baking tray and run under cold water so droplets of water are left on the surface. 2. Bring the water and margarine to the boil. 3. Sift the flour and salt on to a plate and add to the boiling liquid. 4. Beat well until smooth and forms a ball in the middle of the pan. Cook for 30 seconds. Remove from the heat. 5. Allow to cool slightly and add the beaten egg gradually, beating well between each addition. 6. Put pastry mixture into a piping bag with a plain nozzle and pipe circles. 7. Bake until well-risen, golden brown, and dry approx. 20 mins. 8. Remove from oven. Split pastry and remove any soft mixture from the centre, return to oven for a further 5 mins. to dry out. 9. Cool on cooling tray. 10. Melt chocolate in a bowl over a pan of simmering water OR in the microwave. 11. Dip choux pastry in chocolate. Leave to set. 12. Whisk dream topping and water together in a small bowl until thick and creamy. 13. Fill each profiterole with the dream topping. 14. Serve.
ROUGH PUFF PASTRY
INGREDIENTS
250g Plain Flour 250g Very Cold Butter, cut into small cubes ½ tsp Salt 125ml Ice-Cold Water
METHOD
1. Put the flour in a mound on the work surface and make a well. 2. Put the butter and salt in the well and work together with the fingertips of one hand, whilst drawing in the flour with the other. 3. When the cubes of butter have been broken down and the mix becomes grainy, gradually start to add the cold water until the dough comes together. DO NOT OVERWORK 4. Chill for 20 minutes in the fridge. 5. Roll the pastry out to a 20 x 10 cm rectangle, fold it in three and give it a quarter turn. Repeat this process again. 6. Chill again for 30 mins and then repeat again – making a total of 4 turns. 7. Wrap in cling film and refrigerate for 30 mins before use. QUICHE
Ingredients
Shortcrust Pastry Filling
75g plain flour 1 rasher bacon 25g wholemeal flour 50g cheese 35g margarine 1 broccoli floret 15g lard 1 egg cold water 75ml milk salt & pepper
Method
1. Set oven to 200oC, Gas 6. Grease 15cm plain flan ring. 2. PASTRY: Sieve flours into bowl and rub in fats until the mixture resembles fine breadcrumbs. 3. Add enough cold water to form a stiff dough. 4. Roll out pastry to fit flan ring. 5. Line flan ring with the pastry. Cover with foil and bake blind for 10 mins. Remove foil and bake for a further 5 mins. 6. FILLING: Cut bacon into small pieces. 7. Cut broccoli floret into spears. 8. Grate cheese. 9. Beat egg and milk together and add seasoning. 10. Remove flan ring from the pastry case. 11. Place the bacon, broccoli and cheese into the pastry case. 12. Pour over milk and egg mixture. 13. Bake for 20 - 30 minutes until the mixture has set.
National 5 Hospitality Buckie High School
SCONES
INGREDIENTS
Makes 8 scones
200g Self raising flour
5g Baking powder
Small pinch of salt
50g Butter or margarine
50g Caster sugar
65ml Milk or water
METHOD
1. Sieve the flour, baking powder and salt into a basin. 2. Gently rub in the fat until the mixture has a sandy texture. 3. Dissolve sugar in the liquid. 4. Gently and lightly mix in the flour. 5. Divide the dough into two. 6. Using as little flour as possible, gently roll out the dough or cut it with a cutter into rounds 1 ½ cm thick. 7. Place the dough on a lightly greased baking tray. 8. Brush with milk and bake at 180̊C for 15-20 minutes.
National 5 Hospitality Page 1
Swedish Meringue
200g sugar
200g egg whites
1. Place both into a heavy based pan
2. Heat till sugar has dissolved (hot to touch)
3. Pour into a mixer and whip till thick and glossy and cold
4. Pipe, bake and reserve
5. Oven 93° till hard
Dairy Mustard Lupin Peanuts
Eggs Soya Milk Sulphur Dioxide Peanuts Fish Crustaceans
Celery Sulphites Molluscs
Sesame Gluten Nuts
SWEET PASTRY (GARRY’S RECIPE)
INGREDIENTS
225g Plain Four 60g Caster Sugar 125g Margarine Milk to mix
METHOD
1. Weight out all ingredients 2. Cut the margarine into small dice, place into a medium size bowl with the flour. 3. Rub in until a fine breadcrumb consistency is achieved, add sugar and mix together. 4. Add small amounts of milk to bring the pastry together, make sure you add a little at a time or your pastry may become to wet. Bring together by kneading but do not over knead. 5. This pastry does not need to be chilled and can be use straight away, but can also be place in the fridge until ready for use.
VICTORIA SPONGE
INGREDIENTS
150g Soft Margarine 150g Caster Sugar 150g Self-Raising Flour, sifted 3 Eggs, beaten Raspberry/Strawberry Jam Icing Sugar for dusting
METHOD
1. Set oven at 180ºC, gas 4 to 5, and grease/line 2 round cake tins. 2. Cream margarine and icing sugar together until light and fluffy. 3. Gradually add the beaten eggs, mixing well between additions. 4. Carefully fold in the sifted flour. 5. Divide the mixture evenly between the two prepared tins. 6. Bake for 12-15 minutes until golden brown. 7. Turn out carefully onto a cooling rack. 8. Once cooled, turn one sponge upside down to use as the base, top with jam, place the other half on the top and then dust with icing sugar.
WHITE BREAD ROLLS
INGREDIENTS
250gms Strong Flour 6gms Salt 13gms Skimmed Milk Powder 3gms Dough Conditioner 5gms Yeast (Dried) 145gms Tepid Water
METHOD
1 Sieve together the flour, salt, skimmed milk powder & dough conditioner.
3 Add the yeast into the flour mix.
4 Add the water into the flour mix.
5 Knead well until smooth and elastic.
6 Split into 50g pieces. Shape into rolls and place on a prepared baking sheet.
7 Place into the prover until doubled in size.
8 Finish tops as required
9 Place in the oven and add a little water to the oven to allow for a build up of steam, this will help crusting the bread.
10 Allow to bake until golden brown and base sounds hollow once knocked.
Crystalized white chocolate
200g sugar 75g water 80g white chocolate
Method
1. Place sugar and water in a wide based pan 2. Boil to 135°, remove from heat 3. Add chocolate and whisk with the whisk with no ends 4. Pour onto a tray and allow to cool
Brown BREAD ROLLS
INGREDIENTS
175gms Strong Flour 75g wholemeal flour 6gms Salt 13gms Skimmed Milk Powder 3gms Dough Conditioner 5gms Yeast (Dried) 145gms Tepid Water
METHOD
1 Sieve together the flour, salt, skimmed milk powder & dough conditioner.
2 Add the yeast into the flour mix.
3 Add the water into the flour mix.
4 Knead well until smooth and elastic.
5 Split into 50g pieces. Shape into rolls and place on a prepared baking sheet.
6 Place into the prover until doubled in size.
7 Finish tops as required
8 Place in the oven and add a little water to the oven to allow for a build up of steam, this will help crusting the bread.
9 Allow to bake until golden brown and base sounds hollow once knocked.