bakery recipe: pudding cabinet

Pudding Cabinet

Ingredients     

Sponge cake (genoise)- 200 gms

Biscuits                        -100 gms

Milk                             -300 ml

Eggs                             -02 nos

Sugar                          -50 gms

Vanilla essence           - few drops

Cherry                        - for garnish

Recipe

1.      Preheat the oven at 150 c.

2.      Grease pudding mould with softened butter.

3.      Place broken pieces of sponge and biscuits till 3/4^th height.

4.      mix vanilla essence & sugar to eggs gently.

5.      Heat milk.

6.      Add it to above mixture, strain.

7.      Pour the liquid mixture into mould up to top.

8.      Garnish with raisins & cherry.

Cover the mould and cook on double boiler in an oven for half an hour.

bakery recipe: patties

PATTIES

Ingredients:-

Refined flour  -225 gms

Salt  -1/2 tsp

Lemon juice  -1 tsp

Puff margarine  -170 gms

Water

Egg  -1no

Method:-

1.Sieve flour with salt.

2.Add lemon juice & water,kneed a smooth,soft dough.

3.Keep dough covered under a wet cloth for at least 25 min.

4.Divide margarine into a 3 parts.

5.Roll dough into a rectangle.

6.Apply one part margarine on 2/3 rectangle,leaving 1.5 cm edge all around.

7.Give 3 fold.

8.Repeat process twice more.

9.Repeat process once without fat.

10.Wrap patties in a grease proof paper,keep in chiller for 45 min.

11.Roll cut,place on baking tray after stuffing.

12.Brush yolk.

13.Bake 230c for 10 min,then 150c for 15 min.

bakery recipe: madeira cake

Madeira Cake

Ingredients & Recipe

 same as pound cake, just add lemon zest and lemon essence to provide lemon flavor.

Optional – add some pounded almond to batter. 200-250 gms per kg flour.

bakery recipe: golden goodies

                      GOLDEN GOODIES

                  (COCONUT MACAROONS)

Ingredients:-

Butter  -60 gms

Soft Brown Sugar  -120 gms

Egg  -1no

Plain Flour  -90 gms

Desicated coconut  -60 gms

Vanilla Essence  -1 tsp

Baking pdr  -1 tsp

Salt  -1 pinch

Method:-

1.Melt butter & sugar

2.Beat egg

3.Add essence, mix well.

4.Add coconut into mixture.

5.Sift flour with baking pdr & salt, mix.

6.Place teaspoon ful in baking tray.

7.Place ¼ cherry on top.

8.Bake at 175c for 10min.

bakery recipe- bread and butter pudding

Bread and butter pudding

Ingredients:-

Bread – 01 pkt

Butter- 500 gms

Milk- 01 L

Eggs- 10 nos

Caster sugar- 250 gms

Raisins- 20 gms

Cherry- 20 gms

Vanilla essence- few drops

Recipe:-

1.      Preheat the oven at 150 c.

2.      Apply softened butter on bread slices.

3.      mix vanilla essence & sugar to eggs gently.

4.      Heat milk.

5.      Add it to above mixture, strain.

6.      Grease the mould and layer it with bread slices.

7.      Pour the liquid mixture into mould up to top.

8.      Garnish with raisins & cherry.

Cover the mould and cook on double boiler in an oven for half an hour.

bakery recipe- cookies

COOKIES

Ingredients:-                                 

Refined flour -200 gms

Butter -150 gms

Sugar dust – 50 to 60 gms

Egg -1no

Baking pdr -1/2 tsp

Custard pdr -2 tsp(optional)

Dessicated coconut -25 gms

Method:-

1. Cream butter & sugar dust for 5min.

2. Add whole egg, cream a bit.

3. Add custard pdr for color.

4. Add baking pdr & coconut, mix well.

5. Add flour, make a soft dough.

6. Roll, cut to desired shape, bake at 160-180c for 15min.

                        SALTED COOKIES

Ingredients:-

Butter -500 gms

Sugar dust -170 gms

Egg -1no

Milk pdr -25 gms

Baking pdr -1 tsp

Fresh cumin, Carom &Black onion seeds pdr  -25 gms

Red chilli pdr + Dhania pdr + Jeera pdr -10 gms

Refined Flour -600 gms

Method:-

1. Cream fat & sugar dust for 5 min.

2. Add egg.

3. Add all pdrs except flour.

4. Add flour.

5. Mix nicely.

6. Make dough.

7. Dust, roll dough.

8. Cut, give shape.

9. Bake at 240c for 15 min.

bakery recipe- jam tart

                           JAM TARTS

Ingredients:

Refined Flour - 115 gms

Fat   - 60 gms

Baking Pdr    - ¼ tsp

Cold Water

Sugar- 5 gms (optional)

Jam - 55 gms

Method:-

1. Sieve flour & baking pdr.

2. Rub fat into flour with fingertips to bread crumb texture.

3. Add sugar, sprinkle cold water.

4. Make dough, refrigerate for ½ hrs.

5. Roll on floured slab.

6. Cut desired shape in tins.

7. Blind bake for 15min,205c.

8. Fill 2/3 with whipped jam & bake again slightly.

bakery recipe- gajar ka halwa

Gajar ka halwa

Ingredients:-

Ghee- 500 gms

Carrots- 02 kg

Milk- 04 L

Green Cardamom- 10 gms

Sugar - 200 gms

Cashew nuts- 50 gms

Almonds- 50 gms

Raisins- 25 gms

Recipe:-

1.      Heat ghee, add grated carrots.

2.      Sauté till moisture evaporates and ghee comes on top.

3.      Add milk and stir continuously.

4.      Add dry fruit cuts.

5.      Cook for 5 minutes, then add sugar as required(depends upon natural sweetness of carrots).

6.      Add green cardamom powder.

7.      Serve hot. 

FIRST ASSIGNMENT- SECOND SEM.

Dear students you all are directed to go to the vegetable/fish/meat market and prepare a report mentioning  the following points-
1. varieties available round the year (names) - vegetables, fish, meat.
2. price fluctuation -season/reason.
3. different types of cuts of fish, poultry and meat sold.
4. processing of fish, meat and vegetable.
5. hygiene conditions- person and place.
Do paste some pictures in support.
NOTE-
you can make it in group of max. four students or individual.
deadline to submit report-10 February.
GOOD LUCK!!!

garlic potato

                                                Garlic Potato

Ingredients                                                      Qnty.
Potato                                                          450 gm.
butter                                                           50 gm.
garlic                                                            30 gm.
seasoning                                                      to taste
parsley                                                          1 sprig

Method:

1. wash, peel and cut potatoes into wedges.
2. blanch potatoes in salted water. strain and cool.
3. when potatoes are warm add butter, garlic (chopped) and seasoning, and mix well.
4. put in a tray and roast in an oven till golden brown in color.
5. serve hot garnished with parsley.   

grilled chicken

Grilled chicken

                                                           


Ingredients.                                                     Qty.
Chicken                                                        550 gm.
mirepoix                                                        200 gm.
marination:
oil                                                                  50 ml.
garlic                                                              4-5 cloves
herbs, rose marry, basil, thyme                        1 tbsp.
vinegar/lemon juice                                         15ml.
seasoning                                                        to taste

Method:
1. wash and clean chicken, if using whole chicken, make slits on breasts and legs.
2. prepare marination by mixing all the ingredients.
3. soak chicken in the marination for minimum 2 hrs.
4. make a bed of mirepoix and place the chicken over it and grill.
5. grill it till golden brown in colour from both sides.
6. serve hot.

puree of tomato soup

Puree of tomato soup

                                                              

Ingredients-                                                                            qty.

Tomato                                                                                 500gm

Butter                                                                                    50gm

Bay leaf                                                                                 2no.           

Onion                                                                                     20gm

Carrot                                                                                     20 gm

Leeks                                                                                       15gm

Celery                                                                                      15gm

Veg. Stock                                                                              750ml.

  Basil                                                                                       few leaves.

Seasoning                                                                               to taste

Method:

1. Heat butter and add bay leaf.

2. Add chopped onion and garlic and cook till translucent in colour.

3. Add carrot, leeks, celery and cook for a while.

4. Now add tomatoes (roughly cut), add vegetable stock and let it simmer until tomatoes are cooked.

5. Puree/grind the soup and strain through a Chinois. Put It to boil again and cook until the desired creamy consistency is obtained.

6. Serve hot garnished with basil.

                                                             

bakery recipe- seviyan kheer

     SEVIYAN KHEER

Ingredients:

Milk:    1 Litre

Sugar:  80 – 100 gm

Cashew, Almonds & Raisins:  20gm/20gm/10gm

Saffron Strands:  1 pinch

Cardamom powder:  1tsp

Seviyan: 80 -100 gm

Ghee: 50 ml

Method:

1.  Heat ghee in a non stick pan. Add cashew nuts, almonds & raisins.

2.     Sauté till nuts are brown. Remove from heat, drain on absorbent paper and set aside.

    3.  In the same pan, add seviyan and sauté till light golden. Remove from heat and set aside.

    4.  Boil the milk in a deep non stick pan. Add saffron & seviyan cook on medium heat for five to seven      minutes.

    5.  Add sugar to milk. Mix well and cook on low heat for 5 – 10 minutes.

    6.  Remove from heat and add cardamom powder and fried cashew nuts, almonds & raisins. Mix well and serve hot. 

bakery recipes- caramel custard

CARAMEL CUSTARD

Ingredients:-

Milk -1litre

Sugar -200gm

Eggs - 8-10 no.

Vanilla- 1tbps

Method:-

1.warm milk and sugar.

2.add vanilla in eggs.

3.add eggs in milk,mix well and strain.

4.make caramel,pour in mould savarin/pie.

5.let it cool,pour above mixture.

6.Cook  in double boiler at 160c/170c for 25-30min.

7.leave at room  temperature for some time.

8.deep fridge for 01hrs.

9.cut with knife in a circular motion.

10.put a plate on top ,turn up side down.

Caramel: sugar granules

1. on low heat cook in frying pan, since high heat gives dark colour and bitter flavor.

2. when light golden, remove from pan.