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Cookie Troubleshooting Guide
Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape. -
Decadent Cake Balls Soaked in a Rich and Flavorful Syrup
Lettieri & Co. importer of fine food & wine Holiday Catalog 2020 the best in specialty food since 1988 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of New! 12078 12079 LINEA New! Royal 12080 New! 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 New! 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 New! 12082 New! 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Panettone From 500g to 1000g, we’ve got your panettone covered. -
AMAZING TRANSYLVANIA So Much More Than Just History ISSUE 1-2021 CONTENTS
LIVING WITH RENAL FAILURE | ISSUE 1-2021 RECIPE Naturally sweet honey and orange curd cheese mousse – a delightful dessert HEALTHY LIFESTYLE Gardening – the natural way to a healthier routine A PATIENT’S STORY Beating the odds by focusing on solutions TRAVEL STORY AMAZING TRANSYLVANIA So much more than just history ISSUE 1-2021 CONTENTS Dear readers, After more than a year of the coronavirus 10 A PATIENT’S STORY pandemic, what we’re all wanting most is After losing her eyesight to be able to get back to life without the and her kidney function risk of infection again. Especially during this difficult time, to a rare disease, this young it’s very important to look after yourself. Are you getting enough special moments to relax and woman went on to fulfill be happy in your personal everyday life? If your answer to that question is a spontaneous “No!”, her dreams. 20 then please read on — because this issue of share for care brings together lots of ideas to help you RECIPE boost the feel-good factor in your daily routine. A light yet luscious curd cheese dessert that relies on Our special medical topic this time is oral health and the importance of paying attention to it. 4 natural fruit and honey for Regular visits to the dentist and a daily teeth-cleaning program alone can effectively reduce the NEWS flavor and sweetness. risk of disease and inflammation in the mouth while at the same time making you feel healthier Coated balloons and better every day. improve the results of shunt angioplasty. -
Specialty Cakes
Specialty Cakes Specialty cakes off er upscale fl avors and eye-appeal. Some of the most popular varieties are: GERMAN CHOCOLATE CAKE: BLACK FOREST CAKE: • Layered chocolate cake • Layered chocolate cake • Filling and topping made from • Whipped icing and cherries pecans, coconut, and caramel • Traditionally made with a cherry • Chocolate icing is sometimes brandy called Kirschwasser added to the cake’s sides • Today it’s usually made with just • Invented in 1852 by an American the cherries named Sam German (not German • German in origin in origin) CARROT CAKE: CRÉME CAKES: • Made with carrots, and sometimes • Many fl avor options—lemon walnuts, raisins, pineapple, or poppy seed, chocolate, cinnamon coconut swirl, etc. • Cream cheese icing • Contain oils and sugars, making them rich and moist • Baked in either a bundt pan or a tube pan FLOURLESS CHOCOLATE CAKE: ANGEL FOOD CAKE: • Decadent cake made from eggs, • Very light white cake made with sugar, butter, and cream or milk egg whites and sugar • Recipe often does not include • Fat free cake fl our • Good cake for special dietary needs • Potential gluten-free dessert • Usually cooked in a tube pan option • Great topped with fresh fruit, icing, hot fudge, or served with ice cream, etc. POUND CAKE: BOSTON CRÉME PIE: • Made with eggs, fl our, sugar, and • Not a pie, but a cake—name can butter be confusing • Original recipe called for a pound • Cake layers sandwich a layer of of each ingredient, which is how custard the cake got its name • Frosted with a poured chocolate • Rich, loaf-shaped cake; usually has ganache or glaze a yellow appearance • First made in 1856 at Boston’s • Available in other fl avors Parker House Hotel © 2012 International Dairy•Deli•Bakery Association™ 608-310-5000 | www.iddba.org May be reproduced if source is included.. -
Bakery Packet
Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week. -
Warm Cookies $1800 / Dozen
$17 PER DOZEN WARM COOKIES $1800 / DOZEN CHOCOLATE CHIP DOUBLE CHOCOLATE CHIP 190 Cal 180 Cal SNICKERDOODLE CHOCOLATE CHIP PECAN 170 Cal 200 Cal OATMEAL RAISIN WHITE CHIP ALMOND 180 Cal 200 Cal PEANUT BUTTER OATMEAL CHOCOLATE CHIP 200 Cal 190 Cal SUGAR PEANUT BUTTER 170 Cal CHOCOLATE CHIP 190 Cal SUGAR COOKIE WITH M&MS 180 Cal OTHER TREATS 00 TIFFBLITZ® $5 Frozen Dessert 470 Cal TIFFWICH® (In Store Only) $500 Ice Cream Sandwich 470-530 Cal ICE CREAM TIFF’S TRIO $1200 SCOOP $200 Brownie and Bar Box 620-880 Cal/bar Vanilla 160 Cal PINT $500 00 BROWNIES $4 Vanilla 640 Cal Chocolate Fudge Brownie 620 Cal Chocolate 600 Cal Salted Caramel Blondie Bar 670 Cal Cookies ‘n Cream 720 Cal Peanut Butter Chocolate Bar 880 Cal Mint Chocolate Chip 720 Cal CHOCOLATE CHIP FROST ‘EMS® $200 COOKIE TRUFFLES Spreadable buttercream frosting cups INDIVIDUAL (In Store Only) $350 Chocolate 360 Cal BOX OF 4 $1400 Strawberry 370 Cal Cookie Truffle 240 Cal Vanilla 370 Cal BEVERAGES MILK $200 1% 110 Cal Chocolate 160 Cal BOTTLED DRINKS $200 Coke 240 Cal Diet Coke 0 Cal Dr. Pepper 250 Cal Dasani Water 0 Cal STARBUCKS DRINKS 50 FRAPPUCCINO $3 Mocha 180 Cal Vanilla 200 Cal 50 DOUBLESHOT $2 Espresso 140 Cal SPECIAL OCCASIONS PACKAGING SPECIAL BOX & BAND $500 Congrats • Thank You • Smiley Face Happy Birthday • Happy Anniversary 00 MINI BALLOON $4 I Love You • It’s a Boy • It’s a Girl Good Luck • Get Well • Thinking of You COOKIE TRAYS 620 Cal per brownie 170-200 Cal per cookie MINI COOKIE TRAY $4500 2 dozen cookies (Serves 10-12) MINI BROWNIE TRAY $6000 1 dozen brownies (Serves 8-12) BROWNIE TRAY $10500 2 dozen brownies (Serves 16-24) SMALL COOKIE TRAY $11500 6 dozen cookies (Serves 25-35) LARGE COOKIE TRAY $15000 9 dozen cookies (Serves 30-50) SMALL COOKIE & BROWNIE TRAY $10000 3 dozen cookies, 9 brownies (Serves 15-20) LARGE COOKIE & BROWNIE TRAY $15500 5 dozen cookies, 15 brownies (Serves 30-50) INDIVIDUALLY WRAPPED COOKIES 3 DOZEN TRAY $7300 Tray with 18 individually wrapped bags filled with 2 cookies each. -
Birthday Cakes: History & Recipes by Mary Gage & James Gage
Birthday Cakes: History & Recipes By Mary Gage & James Gage Copyright © 2012. All Rights Reserved. No portion of this article may be republished without written permission from the authors. www.NewEnglandRecipes.org History and Origins of Birthday Cakes & Candles The tradition of celebrating a person’s birthday with a birthday cake and lit candles originated in 18 th century Germany. In 1746, Count Ludwig von Zinzendorf of Marienborn Germany celebrated his birthday. Andrew Frey, one of the guests, gave a detailed account of the party: “… the Houses to be illuminated on that day, which was accordingly done. They fetch Waggons full of Boughs, and with them covered the whole inside of the Count’s Hall, which is a hundred feet long, and forty wide … that it looked like an Arbour, and also hung up three brass Chandeliers, each of seven candles. In it also are four Pillars which were hung full of Lights spirally disposed. Wooden Letters above two Feet long were made to form the Name of LUDWIG VON ZINZENDORF, and these being gilded with Gold, were fixed to the Wall amidst a Blaze of Lights. The seats were covered with fine Linen set of with very sightly Ribbons. A Table also was made, representing the initial Letters of the Name of the Person who was the Subject of the Festival; there was a Cake as large as any Oven could be found to bake it, and Holes made in the Cake according to the Years of the Person’s Age, every one having a Candle stuck into it, and one in the Middle; the Outside of the Court was adorned with Festoons and foliage …” [Frey, 1753: 15] In Germany, children’s as well adults’ birthdays were also celebrated with birthday cakes. -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Strawberry Angel Cupcakes
PREPARATION: 15 MINUTES | COOKING: 25 MINUTES | MAKES 16 CUPCAKES str awberry angel cupcakes INGREDIENTS 1 cup egg whites ¾ cup powdered sugar, sifted ½ cup white sugar* ¾ cup cake and pastry fl our, sifted 1 tablespoon lemon zest Garnish 2 cups whipped cream ½ teaspoon vanilla extract 16 strawberries, washed, stemmed and sliced * To lower the carbohydrate content you can use a sugar substitute PREPARATION 1 Preheat oven to 350F and line the mu n tins with paper cups. 2 In a clean mixing bowl, whip the egg whites until frothy. Slowly add the white sugar and continue to whip until peaks form. Mix in the lemon zest and vanilla extract. 3 Carefully fold in the sifted powdered sugar and cake fl our. Do not overmix. 4 Pour the angel food cake mixture into the lined mu n tins and bake for approximately 25 minutes or until cupcakes become fi rm and golden. 5 Once the cupcakes have cooled, place them in the refrigerator. Garnish each cupcake with a sliced strawberry and whipped cream before serving. SUGGESTION Cupcakes can be stored in the freezer. Place them in freezer bags. Garnish after defrosting. EBMedCards-12Cupcakes-F.indd 1 2017-04-11 2:06 PM str awberry POTASSIUM CHECK angel cupcakes Strawberries With so many limitations in the kidney diet, eating a variety of brightly colored fruit is important to ensure you are consuming a wealth of nutrients. The bright red color of the berry comes from an antioxidant it naturally contains. Eating strawberries helps your kidneys do their work by reducing infl ammation in your body. -
Gourmet Pre-Portioned Cookie Dough
99 Our cookie dough is made with the best ingredients out there, like real creamy butter, fresh whole eggs, Barry Callebaut® Chocolate, and plump California Raisins. 7260 Double Chocolate Chip Brownies From traditional chocolate chip and butter sugar cookies to Brownie de doble chispade chocolate unique signature f lavors, we have enough variety to satisfy Thick, rich chocolate brownies are filled any taste bud. and topped with semi-sweet chocolate chips for a dessert you’ll adore. Thaw and serve. 20-2 oz. servings per tray. $16.00 7262 Chocolate Chip Cookie Dough Chispas de chocolate Semi-sweet chocolate chip folded into rich, buttery cookie dough create the ultimate chocolate chip cookie experience. Approx. 36 cookie dough pieces per tub. $16.00 Gourmet Pre-Portioned Cookie Dough 7261 Apple Cinnamon Coffee Cake Bizcocho de manzana y canela Apple spice cake and chunks of tart Granny Smith apples are layered with brown sugar, then topped with a crumbly oatmeal cinnamon streusel. Thaw and serve. 20-2 oz. servings per tray. $16.00 7263 Carnival Carnaval It’s Easy. We Work Hard O Grams Trans Fat Colorful semi-sweet confection-covered chocolate candies make this So You Don’t Have To! • No added preservatives cookie fun to look at – and even more fun to eat. Approx. 36 cookie • No partially hydrogenated oils dough pieces per tub. $16.00 Each 2.5lb tub contains about O Grams Trans Fat 36 1.1 oz. gourmet frozen • No added preservatives cookie dough nuggets. • No partially hydrogenated oils Each 2.5lb tub contains about 36 1.1 oz. -
ABL Wholesale Product Catalogue Draft V6.Indd
Pandoro Bakery Products We are a New Zealand family owned bakery committed to being world-class. Take a look at our range and become a part of our success story. One Company Two Brands One Call Centre One Delivery One Invoice Our Range: Page Page Artisan Stone Baked Breads 1 Pastries & Danish 8 Artisan Tin Breads 1 Croissants 8 Artisan Mini Tin Loaf 1 Doughnuts & Cronut 8 Block Toast Sliced 1 Eclair 8 Artisan Flat Breads 2 Sweet Brioche 8 Auckland Bakeries Panini 2 Muffins 9 Turkish 2 Cupcakes 9 Baguettes 2 Cakes - Individual 9 Artisan Buns & Rolls 3 Tarts & Tartlets 10 Round Flats 4 Fresh Cream Slices 10 Dinner Rolls 4 Lamingtons 11 Baps 4 Fresh Cream Gateaux 11 Long Rolls 4 Fresh Cream Log 11 Bagels 5 Cheesecakes 11 Hot Cakes 5 Sweet Pies 12 English Toasting Muffins 5 Biscuits 12 Scones 5 Cookies 12 Small Savouries 5 Biscotti 12 Pies 6 Slices 13 Pies - Wrapped 6 Cakes & Desserts 13 Quiche 7 Cake Slabs - Half or Full 14 Ordering Information All orders must be received by 3pm day prior No deliveries on Sunday Minimum $30 +GST Two day order for all sourdough products How To Place An Order Email [email protected] Phone 09 588 5000 0800 PANDORO www.pandoro.co.nz Artisan Stone Baked Ciabatta Italian Loaf Frumento Normandy Rye Large, Small Large, Regular Large, Regular San Francisco Sourdough Vienna Sourdough Boule Artisan Tin Breads Brioche Five Grain Sourdough Pain de Mie Plain Loaf with Large, Regular Sesame Seeds San Francisco Sourdough Wholemeal Walnut Artisan Mini Tin Loaf Block Toast Sliced Five Grain Sourdough Multigrain White Pandoro -
Bread and Pastry Production Quarter 3 Module 2
Republic of the Philippines Department of Education Regional Office IX, Zamboanga Peninsula 9/10/11/12 e st for r og res s Z P eal of artn er sh ip Z P Bread and Pastry Production Quarter 3 - Module 2 Prepare and Present Gateaux, Tortes and Cakes LO 1: Prepare Sponge and Cakes Name of Learner: Grade & Section: Name of School: 1 TLE/TVL – Bread and Pastry Production – Grade 9/10/11/12 Alternative Delivery Mode Quarter 3 – Module 2 First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio Development Team of the Module Developer: Nova Sheila Marjorie F. Montilla Editor: Luzbella G. Moay Reviewer: Nilda Y. Galaura , Evelyn C. Labad Illustrator: Nova Sheila Marjorie F. Montilla Layout Artist: Monique Remegele F. Montilla Management Team: SDS: Ma. Liza R. Tabilon EdD, CESO V ASDS: Judith V.