Pastry and Muffins
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Pu M Pkin Sw
Baked: Tuesdays & Thurs. Pumpkin Swirl Pumpkin 12268 Rockville Pike #A • Rockville, MD • 20852 • PH 301/770 - 8544 daily breads: Menu-Oct. 2015 Challah = 100% Whole Grain Bread Old Fashion White using hand-selected wheat, which we grind-fresh daily in our bakery. Honey Whole Wheat Dakota = >50% Whole Grain Bread Monday NE W Apple Scrapple * White Choc. Sour Cherry Swirl Cinnamon Blast * Cinnamon Chip Challah * Dakota * Popeye The perfect blend of real pumpkin, Tuesday NE W Pumpkin Swirl NE W Rosemary Garlic spices, walnuts, and streusel, hand- NEW Great Smokey Mountain * Popeye rolled into a light-wheat Loaf! Gluten Free ingredients breads—Brown Rice * Brown Rice Cinn. Chip PARVE Wednesday White Choc. Sour Cherry Swirl * Cinnamon Blast Available Daily in October. Cranberry Crunch * Parmesan Pesto NEW High-5-Fiber * Apple Scrapple Thursday NE W Pumpkin Swirl * Nine Grain Special Cherry Walnut * Cinn. Chip Challah * Cheddar Garlic * Choc. –or- Cinnamon Chip Babka Friday Cinnamon Blast Challah * Cinn. Challah * Raisin Challah White Choc. Sour Cherry Swirl NEW Woodstock Spinach Provolone * Choc. or Cinn Chip . Babka Saturday & Sunday NE W Apple Scrapple * Dakota Apple Bear Claw * Cinnamon Swirl * Spinach Provolone Choc. & Cinnamon Chip Babka Fall is a Cookie Buy individually or as a 6-pack Teacakes wonderful time Ginger Bops . .Daily Pumpkin Spice . Daily for apples!!! Choc. Chip Tollhouse . Daily Pumpkin Choc. Chip . Daily Chocolate Chip Oatmeal . .Th-Sun Chocolate Brownie . .Tues-Thu The trees are ripe Raisin Cinn. Oatmeal . .Th-Sun Jewish Apple Cake . .Thur-Sun with juicy apples Butterscotch Pecan . Sat.-Mon Muffin . Buy individually or as a 4-pack this time of year. -
Sausage Rolls with Flaky Pastry by Karen Wright
Sausage Rolls with Flaky Pastry By Karen Wright Prep time Cook time Total time 2 hrs 20 mins Approx 2 hrs 20 mins Chef Skills: Puff pastry making Ingredients for puff pastry Equipment ● 250g strong white bread flour ● Large mixing bowl ● 250g cubed butter at room ● Sharp knife temperature ● Rolling pin ● 1 tsp salt ● Oven tray ● 1 tsp lemon juice ● Scissors ● 150 chilled water ● Baking sheet ● Pastry brush Ingredients for sausage roll filling ● 1 pack of sausages - out of skins ● 1 tbsp smoked paprika Before you click play ● 1 tbsp Worcestershire sauce ● Get out all equipment & ● 1 egg - beat for sealing and measure ingredients glazing ● Beat egg for glazing ● Chilli jam (optional) 1 of 3 - Next Sausage Rolls with Flaky Pastry By Karen Wright Step one: making puff pastry 1. Place all the ingredients for the puff pastry into a large mixing bowl, except for the water. Mix it all together, squashing the butter a little with your fingers - you will need to see flecks of butter. 2. Add about two thirds of the water and stir it around white a knife. Add the rest of the water and mix to get a soft dough, but make sure it’s not too sticky. 3. Gather the dough in your hands into a ball and wrap in cling film. Chill in the fridge for 20 minutes. 4. After 20 minutes, flour your work surface and rolling pin. Roll out the dough to a rectangle shape a little larger than A4 paper. 5. Fold the top third down to the middle and the bottom third third up over that - this will be your first 9 laminations. -
The Mineral Waters of Europe
ffti '.>\V‘ :: T -T'Tnt r TICEB9S5S & ;v~. >Vvv\\\\\vSVW<A\\vvVvi% V\\\WvVA ^.« .\v>V>»wv> ft ‘ai^trq I : ; ; THE MINERAL WATERS OF EUROPE: INCLUDING T DESCRIPTION OF ARTIFICIAL MINERAL WATERS. BY TICHBORNE, LL.D, F.C.S., M.R.I.A., Fellow of the Institute of Chemistry of Great Britain and Ireland ; Professor of Chemistry at the Carmichael College of Medicine, Dublin; Late Examiner in Chemistry in the University of Dublin; Professor of Chemistry, Apothecaries' Hall of Ireland ; President of the Pharmaceutical Society of Ireland Honorany and Corresponding Member of the Philadelphia and Chicago Colleges of Pharmacy ; Member of the Royal Geological Society of Ireland Analyst to the County of Longford ; £c., £c. AND PROSSER JAMES, M.D., M.R.C.P., Lecturer on Materia Medica and Therapeutics at the London Hospital; Physician to the Hospital for Diseases of the Throat and Chest ; Late Physician to the North London Consumption Hospital; Ac., tCc., &c. LONDON BAILLIERE, TINDALL & COX. 1883. Digitized by the Internet Archive in 2015 https://archive.org/details/b21939032 PREFACE. Most of the objects had in view in writing the present work have been incidentally mentioned in the Introductory Chapter. It may, however, be desiderable to enumerate concisely the chief points which have actuated the authors in penning the “ Mineral Waters of Europe.” The book is intended as a reliable work of reference in connection with the chief mineral waters, and also to give the character and locality of such other waters as are in use. In many of the books published upon the subject the analyses given do not represent the present com- position of the waters. -
Breakfast Lunch Panini
At Chanticleer Café & Bakery we are passionate about quality food and service. We use fresh ingredients and strive to prepare homemade food with distinctive style, and refreshing taste. BREAKFAST Add bacon or sausage to any sandwich for an additional $1.00 Egg, and Cheese on a Croissant ............................................................................................................. $4.95 Fresh baked croissant with a fresh cracked egg and Ashe County cheddar cheese Egg and Cheese on a Biscuit ................................................................................................................... $3.95 Fresh baked biscuit with egg and Ashe County cheddar cheese Egg Whites on an English Muffin ......................................................................................................... $4.25 Toasted english muffin with egg whites and swiss cheese Fresh Fruit Cup ........................................................................................................................................... $2.95 Fresh cut melon, pineapple, grapes and berries Greek Yogurt Cup ....................................................................................................................................... $3.50 Greek yogurt with fresh strawberries, blueberries and honey-granola topping Steel Cut Oatmeal ....................................................................................................................................... $4.25 Steel cut oats with toasted pecans, dried cranberries and cinnamon-brown -
Detailed Instructions of the Electric Pyrolytic Oven
GB IE MT DETAILED INSTRUCTIONS OF THE ELECTRIC PYROLYTIC OVEN www.gorenje.com We thank you for your trust in purchasing our appliance. This detailed instruction manual is supplied to allow you to learn about your new appliance as quickly as possible. Make sure you have received an undamaged appliance. Should you notice any transport damage, please notify your dealer or regional warehouse where your appliance was supplied from. The telephone number can be found on the invoice or on the delivery note. Instructions for installation and connection are supplied on a separate sheet. Instructions for use are also available at our website: www.gorenje.com / < http://www. gorenje.com /> Important information Tip, note CONTENTS WARNINGS 4 IMPORTANT SAFETY INSTRUCTIONS 6 Before connecting the appliance 7 THE ELECTRIC PYROLYTIC OVEN INTRODUCTION 10 Control unit 12 Information on the appliance - data plate (depending on the model) 13 BEFORE THE FIRST USE INITIAL PREPARATION OF THE 14 FIRST USE APPLIANCE 15 SELECTING THE MAIN MENUS FOR BAKING AND SETTINGS SETTINGS AND BAKING 16 A) Baking by selecting the type of food (automatic mode auto) 18 B) Baking by selecting the mode of operation (professional (pro) mode) 24 C) Storing your own programme (my mode) 25 START OF BAKING 25 END OF BAKING AND OVEN SHUT-OFF 26 SELECTING ADDITIONAL FEATURES 28 SELECTING GENERAL SETTINGS 30 DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING TABLES 45 MAINTENANCE & CLEANING CLEANING AND MAINTENANCE 46 Conventional oven cleaning 47 Automatic oven cleaning – pyrolysis 49 Aqua clean cleaning program 50 Removing and cleaning wire and telescopic extendible guides 51 Removing and inserting the oven door 53 Removing and inserting the oven door glass pane 54 Replacing the bulb PROBLEM 55 TROUBLESHOOTING TABLE SOLVING 56 DISPOSAL 697193 3 IMPORTANT SAFETY INSTRUCTIONS CAREFULLY READ THE INSTRUCTIONS AND SAVE THEM FOR FUTURE REFERENCE. -
Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese -
Bakery Ingredient List May 2021
Bakery at Gimme Ingredient List Updated 5/2021 Croissants Almond Croissant (N). Wheat flour, water, butter, sugar, yeast, iodized salt, emulsifier: mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, flour treatment agent: ascorbic acid, color: annatto. Filling: sugar, almonds, egg white. Topping: almonds. Contains: gluten, egg, milk, nuts. Butter Croissant. Enriched flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid), unsalted butter (cream, natural flavorings), water, milk, sugar, yeast, egg, salt, dough conditioner (vital wheat gluten, xanthan gum, deactivated yeast, ascorbic acid, enzymes), gluten (wheat), deactivated yeast. Elder and Raspberry Croissant (V)(N). WHEAT flour, margarine (vegetable palm fat, sunflower oil, water, emulsifier: mono- and di-glycerides of fatty acids - from palm; acidity regulator: citric acid), elder and raspberry filling 18% (glucose-fructose syrup, sucrose, elder 18%, raspberry 17%, gelling agent: pectin; acidity regulator: citric acid; flavours), water, yeast, sugar, fructose from grapes, mixture of oilseed (sunflower, sesam, flax seeds in varying proportions), SOY flour, CEREALS 1,1% (RYE, OAT, BARLEY flour in varying proportions), salt, natural yeast (WHEAT), malted BARLEY flour 0,42%, emulsifiers: mono and diacetyltartaric acid esters of mono-and diglycerides of fatty acids, mono- and di-glycerides of fatty acids; anti-caking agent: calcium carbonate; dextrose; natural flavours, malted CEREALS flour: WHEAT; antioxidant: ascorbic acid, -
Your Italian Retail Partner Product List
YOUR ITALIAN RETAIL PARTNER PRODUCT LIST February 2018 Issue Visit our web site to learn more about the products. www.tasteofsicily.co.uk HOW TO ORDER PAYMENT TERMS CALL US Invoices are payable using: 0208 953 5453 E-MAIL US • Proforma Accounts [email protected] • All major cards As a trade supplier our minimum order is £100 for free delivery (London Area only) • Bank transfer For orders less than our minimum order a charge of £5 will be applied C.O.D. Accounts Orders less than £75 will not be • Cash on delivery (Invoice must be paid accepted at the delivery by cheque or cash) Orders deadline 3:00pm the day • Direct Debit before your delivery. Credit Accounts For orders outside London please contact us. • Direct debit • Application for a credit account BANK DETAILS is available by request, minimum spend £500 ex. VAT per month to open/maintain account facilities. Our bank details for BACS payments are as follows: All our products are sold subject to our Account Name: Taste of Sicily Ltd Terms & conditions. A copy is available upon Bank Name: HSBC plc request or at: tasteofsicily.co.uk/faqs/ Account Number: 41388584 Sort Code: 40-04-28 ABOUT US Small Beginnings Our story begins at the heart of the Mediterranean, in Sicily, the home of flavour. An ancient crossroads of cultures and tastes, its exceptionally fertile soil bathed in sunlight, Sicily has nurtured a particularly rich gastronomy over centuries. In 1875, in the small Sicilian town of Caltanissetta, our great grandfather Luigi Diforti started creating Antipasti, Olives and Pesto to sell to local families. -
Wallowa County, Oregon and Environs
Moving On By Winona Johnson Holloway J; ~tnn,I ~M ;r= ·~ - ;}/-~ _?~ lq?7 Moving On by WinonaJohnson Holloway ©1989 Shadow Butte Press Live Oak, California All rights reserved included the right to reproduce this book or parts thereof in any form Cover picture courtesy of Alice Mccully Printed by "The Printer" in Davis, California, U.S.A. I I dedicate this book to Merritt Louis Holloway, whose genes have mixed with mine to produce our own line of descendants, now in its fourth generation. Thank you Merritt for having such interesting ancestors. Thank you for our adventurous life together. II Our past is not a dead past. It is still alive in little pockets and trickles to surprise us in places still to be found. How lucky are those who have perceived it- a spark that shines within us dimly-to tell us who we are and why and how. We know better where we are going, if we know from whence we came. WJH III Grover and Zora Johnson and family, 1926 Front: Zora, Grace, Joe, Tom, Maybeth, Grover Rear: Winona, Dorofy, Ellen, Mildred IV Moving On Contents Chapter 1 Others came before me ............................................................................ 1 Chapter 2 The world is full of a number of things ................................................. 15 Chapter 3 That was the time that was, a time that will not come again ............... 39 Chapter 4 Of fun and foibles ................................................................................ 71 Chapter 5 As the twig is bent, the tree's inclined ................................................... 87 Chapter 6 Making do ............................................................................................ 103 Chapter 7 On my own .......................................................................................... 125 Chapter 8 In which we try it out there in the big world ........................................... -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Artisan Pastry Dough and Butter Croissant
Artisan Pastry Dough and Butter Croissant Proof Proof CHEESE PASTRY PRODUCT SPECIFICATION AND INFORMATION SHEET PACKAGE 192 PER CASE RAW WEIGHT NO TOPPING 3.0 oz (+/- .25 oz) STORAGE FREEZER BAKED WEIGHT WITH TOPPING 3.75 oz (+/-.25 oz) SHELF LIFE FROZEN 60 DAYS DIMENSIONS RAW 5.5" x 2.5" x .75" (+/-.25") SHELF LIFE THAWED 0 DAYS DIMENSIONS BAKED (LxWxH) 5.75" x 3.75" x 1.25" (+/-.25") PAN UP UTENSILS NEEDED Pan: Screen Amount: 12 (4x3) Prep: Pan Liner Fig. 1 PAN UP PREP Pull pastry blanks from the freezer and place up to 12 on a lined screen Place pastries in the cooler to thaw under a covered rack Shape product as soon as workable - between 45 - 75 minutes after being pulled from the freezer PRE PROOF PREP Lightly mist dough blanks with water to ensure that the folded corners will seal (Fig. 1) Fold two opposing corners towards the center, overlapping slightly (Fig. 2) Fig. 2 To seal, press down with index finger only where the two corners overlap each other Egg wash pastry evenly (Fig. 3) Apply 1.25 oz of Cream Cheese filling, which will be approx. 5 rows as shown in (Fig. 4) Recommended opening size of Cream Cheese bag is .25" Sprinkle entire pastry with 1/16th oz of Cinnamon Crunch topping - 1 level Silver (#100) scoop will top 4 pastries (Fig. 5) PROOF Floor proof under a covered rack for 45 - 75 minutes Remove cover and place in the proof box for 5 - 10 minutes Fig. 3 Note: Product is fully proofed when the layers barely start to separate PROOF SPECS - N/A PRE BAKE PREP - N/A BAKE Temp: 340 Degrees Vent: Closed Steam: N/A Time: 15 - 20 minutes Proof Note: Bake times may vary by bakery-cafe Fig. -
Try This at Home Series May 15, 2020
Try This At Home Series May 15, 2020 We Sit at the Feet of James MacGuire Mitch Stamm and James MacGuire Mitch: We speak of standing on the shoulders of those who have gone before us, but seldom do we speak about standing on the shoulders of those who are among us. Nor do we speak about sitting at their feet and listening to them. Gentleman, raconteur, and exacting baker, James MacGuire is our link to the past. We may stand on his shoulders, but when he speaks, we sit and listen with open hearts. Initially, James MacGuire’s soft spoken delivery conceals his passion, knowledge, and experience. His tell-tale word choices and sentence structure reveal a dry, sophisticated wit. Listen longer, and you realize you’re in the rarefied company of a baker/baking historian, but, not in the academic sense. James walked and baked with the giants, becoming one himself. His contributions to Bread Lines are legendary and bear witness to his story. They are laden with facts, cultural and historical relevance, and personal experience. I was part of a group that visited James in Montreal last summer. He served us homemade croissants. As you might imagine, they were excellent. Some of the details have faded from my memory, but the level of excitement and appreciation still reverberates in my mind. Buttery, flaky, and delicious, they reminded us that a croissant is about the baker; not the sheeter, blast freezer, controlled environment, ameliorants, ice packs, etc. Nothing has faded from my memory of us sitting around the kitchen table while James spoke about butter, lamination, industrial vs.