bakery recipe- bachelor buttons

 Bachelor Buttons

Ingredients

Butter              55gms

Sugar dust       55gms

Sugar for

coating            15gms

Egg                 01 no

Flour              140gms

Recipe

1.      Cream fat and sugar dust.

2.      Add some part of egg to it.

3.      Add flour, add remaining egg gradually to form a stiff dough.

4.      Form balls.

5.      Roll them in sugar.

6.      Bake at 195 c for 15- 20 minutes, until golden brown.

bakery recipe- swiss tarts

                          Swiss Tarts

Ingredients

Fat                   100 gms

Sugar powder   25 gms

Vanilla or lemon zest  a little

Refined flour   100 gms

Jam                  50 gms

Paper cups       07-08

Recipe

1.      Cream fat and sugar.

2.      Add vanilla essence or lemon zest to it.

3.      Add flour to it (half at a time, mix, then add remaining).

4.      Beat until blended but don’t overbeat.

5.      Using star nozzle pipe mixture into paper cases in a spiral motion, leaving a hole in the centre.

6.      Bake in an oven at 160 c for 20-30 minutes.

7.      Cool.

8.      Pipe the depressions in the centre with jam.

bakery recipe- chocolate mousse

Chocolate mousse (4-6 portions)

Ingredients

Egg whites        90 gms

Sugar               36 gms

Dark chocolate 200 gms

White chocolate For garnish

Strawberry         For garnish

Single cream      80 gms

Mint leaf          For garnish

Lemon juice    Few drops

Recipe

1.      Prepare ganash (cholate:cream::10:4)

2.      Prepare meringue to stiff peaks (whip egg whites with lemon juice and sugar).

3.      Fold 1/3^rd meringue to ganash.

4.      Carefully add remaining meringue to ganash.

5.      Fill the mixture in a piping bag, pipe in desired moulds.

6.      Chill and garnish.

bakery recipe- tricolour biscuits

                TRI- COLOR BISCUITS

Ingredients:-                                        For Filling:-

Butter  -85 gms                                              Yellow Jam  -115 gms

Sugar  -85 gms                                                Red & Green color, icing sugar for sprinkling.

Refined Flour  -170 gms

Baking pdr  -1/4 tsp

Milk  -150 ml

Vanilla essence

recipe:-

1.Cream butter & sugar till fluffy.

2.Sift flour & baking pdr.

3.Add essence to milk.

4.Add flour to creamed mix.

5.Add milk, make dough with hands.

6.Roll & cut the dough.

7.On half of the numbers, make 3 holes.

8.Blind bake at 195c for 15 min.

9.Sandwich a plain biscuit with a perforated one using a thin layer of Jam/butter icing.

10.Sprinkle over with icing sugar & fill each hole with different coloured Jam.

11.Sprinkle caster sugar over jam.

bakery recipe- vanilla souffle

Vanilla Souffle

Ingredients

Milk                 150 ml

Cream              100 ml

Eggs                 03 nos

Caster sugar    100 gms

Refined Flour 1 tbsp

Corn Starch     ½ tbsp

Butter              for greasing moulds

Some Caster sugar/ Chocolate            for lining the ramekins

Lemon juice    few drops

Icing sugar       for garnish

Vanilla essence  few drops

Recipe

1.      Preheat the oven at 180 C.

2.      Add cream to milk, heat.

3.      Whisk egg yolks with 50 gms of caster sugar.

4.      Add 1 tbsp of Flour & ½ tbsp of Corn Starch to egg yolks.

5.      Whisk.

6.      Add a splash of milk and cream mixture to egg yolk mixture.

7.      Mix vigorously.

8.      Mix rest of milk and cream mixture.

9.      Heat the custard, stirring all the time.

10.  Grease dry ramekins and line it with sugar/ chocolate.

11.  Keep ramekins in chiller for 05 min.

12.  Whisk egg whites with 50 gms of sugar and lemon juice.

13.  Add vanilla essence.

14.  Whip 1/3^rd of meringue  vigorously in the custard.

15.  Then fold 2/3^rd of meringue gentley.

16.  Fill ramekins.

17.  Bake it for 15-20 minutes.

18.  Sprinkle icing sugar on top of souffle.

19.  Serve warm in the mould itself.

bakery recipe- jam & strawberry turnovers

Jam & strawberry Turnovers

Ingredients

Puff pastry dough same as for patties &

Jam                  250 gms

Strawberry       250 gms

Caster sugar    10 gms

Lemon             01 no.

Eggs                 3-4 for brushing

Corn Starch     01 tbsp

Recipe

1.      Preheat oven at 375 f.

2.      Line the baking tray with butter paper.

3.      Add sugar to strawberry dices, add corn starch and lemon juice.

4.      Roll the pastry and cut into squares.

5.      Chill them for 15 mins.

6.      Roll the centres thin, place some jam and top it with strawberries.

7.      Brush the left area of each square sheet with  water or egg wash.

8.      Fold into a triangle. Push sides to remove extra air out.

9.      Cut excess dough.

10.  With a fork dipped in flour, press the edges of pastry with it to seal it.

11.  Make a slit on the pastry for the steam to escape.

12.  Place them on a baking tray lined with butter paper.

13.  Brush eggwash twice and chill.

14.  Bake for 25 minutes.

Dredge icing sugar on them while warm.