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Madeira Cake Mix
Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL 1 Easy to use, Craigmillar’s classic Madeira cake is firm yet moist in texture and offers a superb, clean eating experience. The new improved mix produces cakes with an even larger volume than before. It can be used to produce a variety of shapes and sizes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes. The basic batter can be coloured and flavoured, it holds inclusions brilliantly and baked cakes can be sliced easily without crumbling. Just add water. Try a tasty Freak Shake! Madeira Cake Mix • Plain mix to produce a variety of cakes in different shapes and sizes • Easy to use – just add water • Firm, yet light textured • Excellent volume • Basic batter can be coloured and flavoured • Holds inclusions • Does not crumble when sliced • Size: 12.5kg TIP: Create Freakshakes with left over pieces of cake. Load a container with layers of cake and layer with a range of Craigmillar fillings and toppings such as Vanilla Light N Fluffy, Strawberry or Raspberry Merjel, RTU Toffee Sauce, fruit and sweets!! 3 Craigmillar’s superior range of icings, Perfect toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the Toppings latest in baking technology. & Fillings Raspberry Merjel & Crembel Fudge Icing Craigmillar’s convenient products offer the best solutions for creating the most appealing products that offer something extra special. Crembel Fudge Icings Vanilla Light N Fluffy • Ready to use fudge icing -
HC-605/HC-605 ME HI-605/HI-605 ME Hoja De Características Folha
Hoja de Características Folha de Caracteristicas 07 Feature List Feuille de Caractéristiques Datenblatt HC-605/HC-605 ME HI-605/HI-605 ME Nuestra aportación a la protección del medio-ambiente: utilizamos papel reciclado. A nossa contribução para a protecção do ambiente: utilizamos papel reciclado. Our contribution to enviromental protection: we use recycled paper. Notre contribution à la protection de l’environnement : nous utilisons du papier recyclé. Unser Beitrag zum Umweltschutz: wir verwenden umweltfreundliches Papier. Cod.: 3172007/83172007/2BB01 Uso do Forno HC-605/HC-605 ME/HI-605/HI-605 ME (*) Funcionamento Manual do Forno 3 Decorrido o tempo programado, ouvir-se-á um 1 Control Panel sinal acústico e o forno deixará de aquecer. 2 Oven Seal 1 Rode o comando do temporizador para a HC605ME 1 3 Grill Element esquerda até à posição . 4 Coloque os comandos na posição para 4 Catalytic Side Wall desligar o forno. 2 Seleccione uma temperatura e uma função 5 Chrome Support with 11 de cozinhado. Anti-overturn Device 2 12 3 Coloque os comandos na posição para 3 6 Grid desligar o forno. 13 7 Tray with Easy-cleaning 4 Funcionamento Temporizado do Forno 14 Enamel 5 15 8 Hinge Permite cozinhar durante um tempo previa- 16 9 Door mente seleccionado. Para tal: 6 17 10 Smoke Outlet 1 Escolha a função e a temperatura de cozin- 7 11 Fixing to Unit hado. 12 Grill Screen 2 Rode o comando do temporizador no senti- 8 13 Light do dos ponteiros do relógio, até à posição 9 18 14 Back Wall Panel “120” minutos e depois rode-o no sentido 10 15 Turnspit Hook inverso para seleccionar o tempo de cozin- 16 Spit hado pretendido. -
2019 Cake & Bake Show Recipe Book
2019 CAKE & BAKE SHOW RECIPE BOOK Strawberry Madeira Mousse Cake The mousse can be prepared whilst waiting for the half a pack of Madeira to bake along with any cupcakes you maybe baking too. Another quick recipe with a real wow factor. Deb the Bread Ingredients: Cake: For the Topping: Wright’s Madeira Cake Mix 500g 1 Pack Strawberry Jelly (minus 1 cube)* Water 100ml 200ml Boiling Water Vegetable Oil 30ml 200ml Cold Water For the Mousse: 400g Strawberries with stalks removed 200ml Condensed Milk 450ml Double Cream 100g Caster Sugar 1 Cube Strawberry Jelly * 1 pack (12g) or 6 leaves of Gelatin 60ml hot water METHOD - TO MAKE THE CAKE: In a mixing bowl combine the half pack of Madeira cake mix, 100ml water and 30ml oil and mix to form a smooth batter. Place the mixture in the baking tin – you can use the remaining mix to make muffins another time. Bake in the oven for 15 – 20 mins until cooked. Remove from the heat and leave to cool in the tin. Do not release the spring form. METHOD - TO MAKE THE MOUSSE : Separate out 6-7 strawberries to slice for the topping and place the rest into a food processor together with the condensed milk. Pulse until both are combined and fairly smooth (it doesn’t matter if you have small bits of strawberry in the mouse.Put 60ml of hot water in a cup, add the cube of Jelly and fully dissolve (this adds a strong strawberry flavour to the mousse and helps it set) then add the Gelatin and stir until fully dissolved. -
Pandan Swiss Roll with Buttercream
Pandan Swiss Roll with Buttercream SERVES 4-6 PREP TIME 1 HR 30 MINS INGREDIENTS METHOD 4 locally farmed eggs 1. Line a baking tray (11 inches by 14 inches) with baking paper and set aside. 50g corn oil 2. Cut and blend pandan leaves with 150ml of water into a fine paste, Strain and extract 70ml coconut cream pandan juice with a nut milk bag. Set aside 50ml of pandan juice. 150ml water 3. Separate the yolks and whites from 4 eggs. Set them each in a mixing bowl. 20 pandan leaves 4. Whisk corn oil, coconut cream, 20g caster 100g caster sugar sugar and salt together until well combined. Add pandan juice and mix well. ⅛ tsp salt 5. Sift in cake flour and whisk until well mixed, followed by egg yolks. Whisk until well 120g cake flour combined and set aside. 6. Whisk egg white until foamy and slowly Butter cream: whisk in 80g of caster sugar. Whisk until stiff peaks form. 160g unsalted butter 7. Fold ⅓ of the egg white into the pandan 1 tbsp icing sugar batter. Do the same with the other ⅓ portion. For the final ⅓ portion, transfer mixture to A pinch of salt incorporate with the meringue and fold until well combined. Do not overfold. 8. Spread the batter out evenly onto the lined baking tray. Knock the tray to get rid of any air bubbles. 9. Bake in a preheated oven at 150°C for 10 minutes. Then bake for another 10 minutes at 180°C. 10. Once the cake is out of the oven, give it a knock to prevent shrinkage. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Lemon Vanilla Swiss Roll Ingredients for the Cake
Lemon Vanilla Swiss Roll Ingredients For the cake: 90g All Purpose Flour 2g Baking Powder 1g Salt 50ml Vegetable Oil 50ml Milk 5 Eggs, separated 120g Sugar (50g and 70g) 2 teaspoons Vanilla Extract 2 Lemons, zested For the filling: 300g Cream Cheese 60g Powdered Sugar Vanilla Extract to taste Lemon juice to taste 200g Heavy Cream Method For the cake: 1. Preheat the oven to 315F, and line a 17”x12” sheet pan with parchment paper. 2. Mix flour, baking powder and salt in a medium bowl, sieve to remove lumps and set aside. 3. In a small bowl, mix the vegetable oil and milk, and set aside. 4. In a standing mixer, make a meringue by beating the egg whites until foamy and add 50g of the sugar in 3 additions. Continue whipping until the mixture reaches soft peaks. Transfer to a bowl and place in the fridge. 3. Using the same mixer, cream the egg yolks and remaining 70g of sugar until it is pale and fluffy, and almost doubled in volume. 4. With a spatula, gently fold the meringue into the egg yolk mixture in 3 additions. Add the flour mixture, vanilla extract and lemon zest and fold in gently. 5. Take 2 cups of the batter and mix it with the oil and milk. Combine thoroughly, add it back to the cake, and finish mixing the batter. 6. Pour into the sheet pan and even out the batter. Bake for 16 to 18 minutes or until top is golden brown. 7. Let it cool for 4 minutes, invert the sheet tray onto parchment paper and remove the bottom paper. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Strawberry Cheesecake Wraps
Crafted with tradition, baked with passion! STRAWBERRY CHEESECAKE WRAPS ORIGINAL PRODUCT Cheesecake is a sweet dessert consisting of at least two layers. The base is often made from crushed cookies or biscuits and the thickest layer consists of soft fresh cheese, typically cream cheese/ricotta. Dawn Foods UK Ltd. It can be baked or unbaked (usually refrigerated) and is typically topped with fruit. Worcester Road Evesham, Worcs. UK-WR11 4QU Chef’s Twist We have recreated this through: Format – rather than a typical round cake we have created something totally different in the form of sponge wraps that can be easily eaten ‘on-the-go’. Size – individual portions for convenience. Texture – for a lighter eat we have used sponge instead of biscuit to contain the cheesecake and fruit filling WWW.DAWNFOODS.COM For more insights and solutions, contact us at +44 1386 760 843 UK/Ireland_02 UK/Ireland_02 Battenburg Mousse Battenburg Mousse Almond Sponge Sheets Strawberry Fond WhiteAlmond Chocolate Sponge FlySheets Fond Strawberry Fond White Chocolate Fly Fond PistachioSTRAWBERRY Bakewell Tart CHEESECAKE WRAPS PistachioCOMPOSITION Bakewell Tart WORKINGCrème Cake METHODwith Almond and Pistachio Compounds Vlaai pastry made with Donut Mix A Swiss roll style product made with a sponge Add all sponge sheet ingredients to a bowl fitted with a whisk and whisk for 1 sheet using Dawn® Golden Genoese Cake minuteClassicCrème on RaspberrieslowCake withspeed Almond Delifruit and and Layerthen Pistachio 3 minutes Compounds on fast speed. Spread 1000g of the Base, cheesecake filling using Dawn® Neutral Fond, and Dawn® Delifruit Classic Strawberry sponge mix onto a lined 18”x 30” baking tray and bake for approximately 5 Vlaai pastry made with Donut Mix minutesFresh at Raspberries 240°C. -
EKSPERIMEN PEMBUATAN ROLL CAKE BAHAN DASAR TEPUNG BERAS HITAM (Oryza Sativa L.Indica) SUBTITUSI TEPUNG TERIGU
EKSPERIMEN PEMBUATAN ROLL CAKE BAHAN DASAR TEPUNG BERAS HITAM (Oryza sativa L.indica) SUBTITUSI TEPUNG TERIGU Skripsi disajikan sebagai salah satu syarat untuk memperoleh gelar Sarjana Pendidikan Program Studi S1 Pendidikan Kesejahteraan Keluarga (Tata Boga) oleh Marita Anggiet Artaty 5401410105 JURUSAN PENDIDIKAN KESEHJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI SEMARANG 2015 i ii iii MOTTO DAN PERSEMBAHAN MOTTO “ Ingatlah, sesungguhnya pertolongan Allah itu amat dekat”(QS. Al-Baqarah:214) PERSEMBAHAN Skripsi ini kupersembahkan kepada: 1. Bapak dan Ibu tercinta atas dukungan dan doa‟nya. 2. Kakak dan adik tersayang yang selalu memberikan inspirasi untukku. 3. Seseorang yang selalu memberiku semangat 4. Rekan seperjuanganku mahasiswa Tata Boga angkatan 2010 5. Almamaterku UNNES iv KATA PENGANTAR Puji syukur penulis panjatkan kehadirat Allah SWT yang telah melimpahkan segala Rahmat dan hidayah-Nya, sehingga penulis dapat menyelesaikan penulisan skripsi dengan judul “Eksperimen Pembuatan Roll CakeBahan Dasar Tepung Beras Hitam Substitusi Tepung Terigu”. Skripsi ini dapat diselesaikan karena dukungan, kerjasama, bantuan dan motivasi dari berbagai pihak. Untuk itu pada kesempatan ini, penulis mengucapkan terimakasih kepada semua pihak yang telah membantu terselesaikannya skripsi ini. Ucapan terima kasih ini penulis tujukan kepada yang terhormat: 1. Drs. M. Herlanu, M.Pd.Dekan Fakultas Teknik Universitas Negeri Semarang. 2. Dra. Wahyuningsih, M.Pd. selaku Ketua Jurusan Pendidikan Kesehjahteraan Keluarga dan sebagai penguji I yang telah memberi masukan yang sangat berharga berupa saran, ralat, perbaikan, pertanyaan, komentar, tanggapan, menambah bobot dan kualitas karya tulis ini . 3. Meddiati Fajri Putri.,S.Pd.,M.Scselaku Dosen Pembimbing yang telah meluangkan waktu untuk memberikan bimbingan, arahan, saran dan motivasi hingga terselesaikannya skripsi ini. 4. -
Bakery Order Form
Greenwood Lake Bagels & Bakery 93 Windermere Avenue Greenwood Lake, NY 10925 845-595 -1688 [email protected] Greenwoodlakebagels.com Bakery Order Form Name: Address: Phone Number: Email: Pickup Date Time: Qty Babka: Traditional Muffins Loaf Cinnamon $2.99 $9.99 Chocolate Bread: Country White Loaf EverythinG $9.95 Irish Soda Bread Muffins: Apple Cinnamon Blueberry Bran Chocolate Chip Muffins Corn $2.99 Cranberry OranGe Lemon Poppy Other: Add Crumb Topping: $0.20 Scones: Blueberry Chocolate Cherry Chocolate Chip Coconut Blackberry $3.29 Glazed Lemon Lavender & English Tea Raspberry Chocolate Raisin Frittata or Quiche: Bacon & Cheddar Breakfast Meat Lovers Ham & Swiss $22.95 Lorraine Spinach Feta VeGGie *Gluten-Free Available Upon Request with an Extra CharGe Qty Fruit Pie: Apple Berry Hand Pie 6” Pie 9” Pie Cherry $7.95 $12.95 $17.95 Other: ________________ Add Crumb Topping: +$2.00 Nut Pies: Mixed Nut Hand Pie 6” Pie 9” Pie Pecan $8.95 $13.95 $18.95 Maple Walnut Cream Pies: Banana Coconut Custard Chocolate Hand Pie 6” Pie 9” Pie Lemon MerinGue $8.95 $13.95 $18.95 Key Lime Peanut Butter Booze Infused Pies: Baileys Bourbon Hand Pie 6” Pie 9” Pie Kahlua $9.95 $14.95 $19.95 Jamison Other: Turnovers: Apple Blueberry $3.49 Cherry Cakes: Apple Bourbon Cake $49.99 Black & White Bundt Cake $29.99 Black Forest Cake $29.99 Berry Cheesecake $42.99 Birthday Cake $27.99 Carrot Cheesecake $64.99 Cheesecake $39.99 Lemon Chiffon Cake $24.99 Swiss Roll Cake $39.99 Cupcakes: Dozen Espresso Martini Cupcakes $3.99 $45 Bailey’s Chocolate Cupcakes $3.99 $45 Prosecco Cupcakes $3.99 $45 Chocolate Chocolate Cupcakes $2.99 $33 Vanilla Vanilla Cupcakes $2.99 $33 Cookies/Cake Pops: Almond Joy (LarGe) $3.00 Bunny Cookie with Names $3.00 Banana Chocolate Chip (LarGe) $3.00 Black & White (LarGe) $3.00 Chocolate Chip (LarGe) $3.00 GinGer Snap (LarGe) $3.00 Health Cookie (LarGe) $3.00 Oatmeal Carrot (LarGe) $3.00 Oatmeal Raisin (LarGe) $3.00 Cookie Platter (3 Dozen) $29.99 *Gluten-Free Available Upon Request with an Extra CharGe . -
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one. -
Irish Baking Book
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1995 Irish Baking Book Ruth Isabel Ross Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Ross, Ruth Isabel, "Irish Baking Book" (1995). Cookery Books. 5. https://arrow.tudublin.ie/irckbooks/5 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Irish Baking Book RUTH ISABEL ROSS Gill &MacmJlan GiU & Macmillan Ltd Goldenbridge Dublin 8 with associated companies throughout the world © Ruth Isabel Ross 1995 07171 22670 Editorial Consultant: Roberta Reeners IUustrations by Tom Brady Design and print origination by Identikit Design Consultants, Dublin Index compiled by Helen Uuon Printed by The Guernsey Press Ltd AU rights reserved. No part of this publication may be copied, reproduced or transmitted in any form or by any means I without pennission of the publishers. A catalogue record is available for this book from the British Ubrary . 1 3 542 CONTENTS ... Table of Contents INl1l.0DUCTION xi Country Breads Brown Soda Bread 2 White Soda Bread 3 Nutty Brown Bread 4 Tea Bread 5 Irish Treacle Bread 6 Oaten Loaf 7 Rough Brown Bread 8 Sally Lunn Teacake 9 Griddle Bread 10 Yeast Breads, Buns and Rolls White Yeast Bread (using fast-action dried yeast) 13 Dark Brown Bread 14 Wholemeal (Whole-wheat) Yeast Bread 15 Penny Buns 16 Hot Cross Buns 18 Potato Yeast Rolls 19 Barm Brack 20 Classic Sally Lunn 22 v CON TEN.