Commercial Baking Menu 2018

1 MENU

Cake Decoration

Buttermilk Biscuits

Apple Danishes

Toffee Oatmeal

Cinnamon Sugar Straws

Focaccia

Pie Shell Cake Requirements

- An 8” layer cake and icing will be supplied.

- Cut the cake into three layers

- Fill the layers with butter cream provided

- Ice the cake with an appropriate amount of icing.

- The contestant may decorate as he/she wishes as follows - The cake must be flat iced, no comb to be used on the top - An icing comb may be used for the sides - There must be at least one piped border style (i.e. shells) used in the decoration. - The cake must be “scored” for ten portions - One rosette needs to be piped on each portion

- The cake must be presented on a cardboard cake circle (provided by the committee)

- Cut a slice of cake from the markings previously scored on top

- Put the slice of cake on a plate supplied by the committee

- Display the rest of the cake with one slice removed as for a case in a commercial .

**A cake turntable may be used. (Supplied by the contestant)** BUTTERMILK BISCUITS

2#8oz Flour .75oz Salt 2oz Sugar 2oz Baking Powder 14oz Butter 24oz Buttermilk

. Method: 1. Preheat oven to 425º 2. Sift dry ingredients together 3. Cut the butter into the dry ingredients using your hands 4. Add the buttermilk and mix until the mix just holds together 5. Knead lightly on a floured surface until the dough forms a mass 6. Roll to ½ inch thickness and cut into rounds or squares 7. Bake on a lined pan until the biscuits have risen and the tops are golden brown, 10-15 minutes. APPLE DANISHES

Contestants will make 6 Danishes from a piece of Danish Dough

Dough and filling will be supplied by the committee

Danishes may be a , , jelly roll style or whatever the contestant chooses

All finished Danishes must be uniformed and be ready for sale and presented appropriately. TOFFEE OATMEAL COOKIES

Ingredients: Method:

2 ¼ cups flour 1. Preheat oven to 350˚. 1 cup brown sugar, packed 1 cup granulated sugar 2. Sift together flour, baking soda and salt. Set aside. 1 teaspoon baking soda 1 teaspoon salt 3. In a separate bowl cream together butter, sugars, 1 cup butter, melted eggs, and vanilla. 2 teaspoons vanilla 2 eggs 4. Stir in flour mixture. 2 cups oats 1 cup chocolate chips 5. Stir in oats, chocolate chips, Heath bits and nuts. ½ cup Heath Bits ½ cup Chopped pecans 6. Put mixture in refrigerator for ½ hour.

7. Drop round tablespoonfuls 2 inches apart onto sheet pans.

8. Bake for 12-15 minutes until golden brown.

9. Display 12 uniformed cookies for judging. CINNAMON SUGAR STRAWS

Ingredients: Method: 1. Preheat oven to 400°F 1 sheet puff 2. Place on counter an roll out to 2 tablespoons melted butter make even, if needed 3 tablespoons light brown sugar ½ teaspoon cinnamon 3. Brush the melted butter on the pastry 1 teaspoon white sugar 4. Sprinkle with brown sugar and pat down

5. Sprinkle with cinnamon and white sugar

6. Cut into 12 equal strips

7. Carefully pick up each strip and twist until desired, then lay the twisted pastry on a parchment lined baking sheet

8. Continue with each strip

9. Bake for 14-17 minutes, or until golden brown

10. Display 6 uniformed straws for judging FOCACCIA

Ingredients: 1 tablespoon sugar 1 tablespoon dry yeast 12 oz water, lukewarm (between 95° and 105°, more than 110° 3. Place the dough in an oiled bowl, will kill the yeast) cover and ferment until doubled. 1lb 2oz all-purpose flour 2 teaspoon kosher salt 4. Punch down the dough, then flatten it 1 tablespoon olive oil onto and oiled sheet pan. It should Dried herbs and seasonings, if desired be more than 1 inch thick. Brush the top of the dough with the olive oil. Method: Let the dough proof until doubled, 1. Combine the sugar, yeast and water. approximately 15 minutes. Stir to dissolve the yeast. Stir in the flour 4 ounces at a time. 5. Sprinkle the remaining salt on top of the dough along with your desired 2. Stir in 1 ½ teaspoons of the salt. Mix herbs and seasonings that have been well, and then knead on a lightly supplied by the committee. floured board until smooth. 6. Bake at 400° until lightly browned, approximately 20 minutes. PATE SUCREE (PIE CRUST) Method: Ingredients: 1. Whisk egg yolks and cream in a small bowl. 3 egg yolks 2. Mix flour, butter, sugar and salt until a coarse meal forms ¼ cup heavy cream 3. Gradually add cream mixture and blend until just combined 2 2/3 cup flour 4. Transfer dough to your work surface and knead until just 1 cup chilled butter, cut into cubes incorporated. ¼ cup plus 3 tablespoons sugar 5. Divide dough in half and shape into a 1-inch thick disk and ¼ teaspoon kosher salt wrap and plastic 6. Refrigerate until firm, at least 2 hours. 7. Preheat oven to 350°F 8. Once firm roll dough out in a 12-inch circle on a floured surface, about 1/8” thick. 9. Carefully place onto a 9-inch pie plate. Gently press the dough down so that it lines the bottom and sides of the pie plate. Trim and finish the edges. 10. Line the crust with parchment paper and fill two-thirds with pie weights (supplied by the committee). 11. Bake with weights for 20 minutes. 12. Cool for a few minutes and carefully remove pie weights. 13. Poke small holes in the bottom of the pie crust with a fork and return to the oven, without the weights and cook for an additional 10 minutes, or until the crust is golden 14. You are allowed to bake 2 crust, but only display 1 for judging