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BAKINGANDPASTRYARTSPROGRAM
STANDARDFORMULAS/RECIPES
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FRENCHBREAD
Yieldsaboutsix460gloaves
AMOUNT INGREDIENT
960mL Warmwater
28g Activedryyeast
1.8kg Breadflour
28g Salt
METHODOFPRODUCTION: StraightDoughMethod
2minutesonspeed1
8minutesonspeed2
400F
20minutesforrolls
30minutesforloaves
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SOFTDINNERROLLS
Yieldsaboutthirtysix30grolls
AMOUNT INGREDIENTS
312g Water
11g Activedryyeast
625g Breadflour
10g Salt
60g Granulatedsugar
30g Drymilksolids(DMS)
30g Shortening
30g Unsaltedbutter,softened
60g Eggs
Eggwash
METHODOFPRODUCTION: Straightdoughmethod
1minuteonspeed1
10minutesonspeed2
400F
1215minutes
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PIZZADOUGH
Yields455gdough(goodforone8inchpizza)
AMOUNT INGREDIENT
4g Instantyeast
5g Granulatedsugar
5g Salt
285g Breadflour
30g Vegetableoil
15g Honey
180g Warmwater
METHODOFPRODUCTION: StraightDoughMethod
Ferment1.5hours
500F
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FOCACCIA
Yieldstwohalfsheetpans
AMOUNT INGREDIENT
22g Sugar
12g Instantyeast
1080g Breadflour
20g Salt,divided
150g Finelychoppedonion
700g Warmwater
50g Oliveoil,divided
10g Freshrosemary,crushedanddivided
MOP: StraightDoughMethod
Usehalfoftheoliveoil,saltandrosemaryfortoppingthe
doughbeforebaking.
400F/3035minutes
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CINNAMONRAISINBREAD
Yield:2loaves
AMOUNT INGREDIENTS
458g Breadflour
4g Instantyeast
250mL Milk,warm
42g Unsaltedbutter,softened
42g Granulatedsugar
42g Eggs,roomtemperature
11g Salt
5g Cinnamon
106g Raisins
MOP:
1. Combinetheflourandyeast.Addthemilk,butter,sugar,eggs,andsalt.
2. Proceedtothefollowingmixingspeed&times:
Speed1for3minutes.
Speed2for5minutes
3. Addtheraisinsandmixfor1minuteatmediumspeed.
4. Addthecinnamonandmixfor20secondsatlowspeed.Thedoughwillbeslightly
soft.
5. Coverthedoughandletitriseforabout1hour.
6. Punchthedough,foldgently,thendivideinto2portions.Carefullyformoval
shapesthencoverandletitprooffor30minutes.
7. Applyeggwashontheloaves,thenbakeat350Ffor30minutes.
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HONEYWHEATBREAD
Yields4loaves
AMOUNT INGREDIENTS
420mL milk
20g salt
340g honey
200g unsaltedbutter,softened
23g instantyeast
240mL warmwater
570g wholewheatflour
570g breadflour
eggwash
MOP:
1. Combinemilk,salt,honey,andbutter.Heatto115Fthensetaside.
2. Combinethefloursinamixerbowl,thensetasideaboutacupofthemixed
flour.Addintheyeastandmixwell.
3. Pourthewarmmilkmixtureintotheflourmixtureandmixbyhandfirstuntil
ingredientsaresomewhatcombined.
4. Transfertothemixerandkneadatlowspeedusingthedoughhook.
5. Addthereservedflourifnecessary.Doughshouldbesmooth,elastic,and
slightlysticky.
6. Coverandletriseuntildoubled(about4560minutes)
7. Punchdownandportioninto4equalpieces.
8. Formeachpieceintoanovalloaf.Brushwitheggwash.Prooffor30
minutes.Preheattheovento400F.
9. Slashthebreadandbakeforabout30minutes.
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CIABATTA
Yields4loaves
Poolisch
AMOUNT INGREDIENTS
1g Activedryyeast
360g Water
340g Breadflour
MOP:
1.Inalargebowl,dissolvetheyeastinthewater.Stirintheflourby
hand.
2.Coverwithplasticwrap.Letstandatroomtemperaturefor1524
hours.
Dough
AMOUNT INGREDIENTS
3g Activedryyeast
480g Water
25g Salt
675 Breadflour
MOP:
1.Dissolvetheyeastinthewater.Mixthedissolvedyeastintothe
poolisch.
2.Combinethesaltandbreadflourandmixwell.
3.Graduallyaddtheflourandmixbyhanduntilwellincorporated.
Donotworkthedough.Itwillbeverywetandsticky.
4.Letthedoughproofinthebowlatroomtemperatureforabout1
hour,untildoubled.
5.Withthedoughstillinthebowl,flouryourhandsandpickingup
thedoughfromthebottom,foldthe2oppositesidesintowardthe
center.Repeat,withthe2othersides.Coverandprooffor30mins.
6.Turnoutthedoughonaaheavilyflouredsurface.Foldall4sidesin
towardthecenterthesamewayasyoudidinthepreviousstep.This
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time,placethedoughinawelloiledbowlandplacethefoldeddough
backinside.Coverandproofforanother30minutes.
7.Turnthedoughoutonaheavilyflouredsurfaceagain.Carefullystretch
thedoughintoarectangle,about8x16.Thedoughwillbeverysticky
andfullofbubblesbecarefulnottodeflateorworkitasyoushape.
8.Cutthedoughinto4equalpieces.Withwellflouredhandsand
additionalflourontheworksurface,carefullystretcheachpieceintoan
oblongshape.
9.Transfereachpieceontoawellflouredsheetpan.Proofinawarm
locationforabout30minutes,oruntildoubledinsize.Inthemeantime,
preheatyourovento425F.
10.Placethedoughintheovenandquicklyspraythesidesoftheoven
withwatertogeneratesteam.Bakeforabout30minutesuntilnicely
browned,sprayingthesideswithwater2moretimes.
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STARTER
AMOUNT INGREDIENT
202g Breadflour
125g Water
4g Salt
pinch Instantyeast
MOP:
Mixonspeed1for4minutes.
Coverandletstandatroomtemperatureforatleast12hours.
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SUNDRIEDTOMATOBREAD
Yields2loaves
AMOUNT INGREDIENT
485g Breadflour
235g Water
9 Instantyeast
212g Starter
70g Sundriedtomatoes,chopped
1g Driedrosemary
1g Driedbasil
35g Oliveoil
10g Salt
MOP:Autolyse/StraightDoughMethod
1.Ferment4560minutes,foldingevery15minutes
2.Letrestfor30minutesbeforeshaping.
3.Divideinto2equalpiecesandshapeintoroundloaves.
4.Placeonpreparebakingsheets.Coverandproof30minutes.
5.Preheatovento400F.
6.Slashthetopsandbakeforabout30minutes
7.Spraywateronthesidesoftheovenduringthefirst10minutes.
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CHOCOLATECHERRYBREAD
Yield:2loaves
AMOUNT INGREDIENT
450g Breadflour
329g Water
84g Starter
4g Instantyeast
7g Salt
30g Cocoapowder
95g Driedcherries
180g Chocolatechips
MOP: Autolyse/Straightdoughmixingmethod
1.Ferment4560minutes,foldingevery15minutes
2.Letrestfor30minutesbeforeshaping.
3.Divideinto2equalpiecesandshapeintoroundloaves.
4.Placeonpreparesbakingsheets.Coverandproof30minutes.
5.Preheatovento400F.
6.Applyeggwashonthetopsandbakeforabout3540minutes.
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BRIOCHE
AMOUNT INGREDIENTS
278g Warmmilk
52g Activedryyeast
2230g Breadflour
25g Salt
250g Sugar
24pieces Eggs
1390g Unsaltedbutter,softened
MOP:
1. Combinemilkandyeast.Setasideuntilyeastisactivated.
2. Addbothfloursontopofslurry.
3. Addsugarandsaltontopofflour.
4. Add18eggsfirst.
5. Usingpaddleattachmentmixonlowspeedforoneminutejusttoincorporate
ingredients.
6. Mixonmediumhighspeeduntildoughpullscleanlyawayfromthesidesof
thebowl,about810minutes.
7. Addtheremaining6eggs,slowlyuntilthedoughagainpullsawayfromthe
sideofthebowl,about610minutes.
8. Addthesoftenedbutterpiecesinslowlyandmixuntilincorporated.
9. Allowthedoughtodoubleinvolumethenpunchdownandrefrigerate
overnight.
10. Portioninto50gpieces.Shapewhilechilled,asinstructed.Prooffor20
minutes.
11. Applyeggwashthenbakeat400Funtilgoldenbrown(bakingtimedepends
ontemperatureofthedough).
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YEASTDOUGHNUTS
Sponge
AMOUNT INGREDIENT
23g Activedryyeast
360mL warmmilk
340g breadflour
Mixallingredientsthenletitriseinawarmplaceforabout30minutes.
Dough
AMOUNT INGREDIENT
20g Activedryyeast
120mL Warmmilk
115g Granulatedsugar
5g Salt
Zestof1lemon
6pcs Eggyolks
115g Unsaltedbutter,softened
455g Breadflour
Vegetableoilforfrying
Cinnamonsugar
MOP:
1. Dissolveyeastinwarmmilkthenaddthesponge.
2. Mixinthesugar,salt,lemonzest,eggyolks,andbutter.
3. Graduallyaddtheflourandkneadfor510minutes.Doughmustbesoftbut
youshouldbeabletorollitout.
4. Formdoughintoarectanglethenplaceonapaperlinedbakingsheet.Rest
thedoughforabout1hour.
5. Rollthedoughoutinchthickthencutoutdoughnutsusingcookiecutters.
6. Setdoughnutsasidetoproofuntildoubledinvolume.
7. Heatabout4inchesofoiltoabout340F.Fryoneatatime,2minsperside.
8. Remove,drainonpapertowels,thenrollincinnamonsugar.
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CAKEDOUGHNUTS
AMOUNT INGREDIENT
45g Shortening
110g Granulatedsugar
4g Salt
22g DMS
2g Groundnutmeg
7g Vanilla
45g Wholeegg
15g Eggyolks
500g Allpurposeflour
20g Bakingpowder
250g Water
Oilforfrying
MOP:Creamingmethod
1.Combinefirst5ingredientsandmixatmediumhighspeed.
2.Combinevanillawitheggandeggyolksthenaddtocreamedmixture.
Mixuntilwellblended.
3.Combineflourandbakingpowderthenaddhalfofittothecreamed mixture.
Mixatlowspeedjustuntilflourisabsorbed.
4.Pourinthewaterandmixatlowspeeduntilwaterisincorporated.
5.Addinremainingflourmixtureandmixatlowspeeduntilflouris absorbed
anddoughissmooth.
6.Placethedoughinbetweentwosheetofplasticwrapandpatdown
intoarectangularshape.Letitrestfor15minutes.
7.Rolloutthedoughevenlytoabout1cmthick.Cutoutthedoughnuts with
cutters.Gatherthescrapdoughandletitrestforawhilebefore rollingitoutand
cuttingagain.
8.Letthedoughnutsrestforafewminutesbeforefryinginveryhotoil.
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CROISSANTDOUGH
AMOUNT INGREDIENTS
336g Milk,warmed
28g LightBrownSugar
14g ActiveDryYeast
420504g APF
14g Salt
336g UnsaltedButter
MOP:
1. Combinefirst3ingredientsandsetasidefor5minutestoactivatetheyeast.
2. Whenyeasthasfoamed,add400gAPFandmixatlowspeedwithadough
hookuntildoughissmoothandverysoft(about5minutes).
3. Turnoutdoughontoworktableandkneadit,addingasmuchflouras
necessary,untilitisslightlystickybutstillsoft.
4. Formthedoughintoasquare,wrapinplastic,andchillforabout45minutes.
Thisisthedetrempe.
5. Poundandformbutterintoasquare.Keepinthechillerinthemeantime.This
isthebeurrage.
6. Rolloutthedetrempeintoasquarethatisthick.(Checkifthesizeofthe
detrempewillallowthebeurragetobeenclosedcompletely.)
7. Putthebeurrageinthecenterofthedetrempeandfoldeachofthecornersin
tocompletelyencloseit.
8. Carefullyrollthepackageuntilitis23timesitsoriginallength.Becarefulnot
totearthedough.STOProllingifthedoughbeginstofeelsoftandCHILLit
forabout20minutes.
9. Whendoughhaslengthened,makealetterfold,pressingdownandmaking
sureitisevenonbothsideandneatlyfolded.Thisisthefirstturn.
10.Makeatotalof4turns,makingsuretochillwellinbetweeneachturn.
Whenall4turnshavebeencompleted,wrapinplasticandchillforatleast
2hoursandamaximumfor18hours.
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DANISHDOUGH
AMOUNT INGREDIENTS
120mL Warmwater(110F)
120mL Wholemilk,scaldedandcooledto110F
11g Instantyeast
285g Breadflour
255g Allpurposeflour
100g Granulatedsugar
6g Salt
1.5g Cinnamon
15g Unsaltedbutter,softened
94g Eggs
455g Unsaltedbutter,coldbutslightlysoftened
MOP:
1. Combinewaterandmilkthenaddyeast.
2. Combineflours,sugar,salt,andcinnamon.
3. Onspeed1,addwarmliquidmixture,softenedbutter,andeggsuntilasoft
doughisformed.
4. Mixdoughonspeed2for3minutes,
5. Shapethedoughintoarectangulardisk,wrapinplastic,thenchill.
6. Dosteps613inmakingcroissantdough.
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RASPBERRYDANISH
Yields16Danishes
AMOUNT INGREDIENTS
1recipe Danishdough
200g Granulatedsugar
3g Cinnamon
200g Choppedwalnuts
1pc Egg,slightlybeaten
680g Raspberryjam
115g Confectionerssugar,sifted
20mL Milk
5mL Vanillaextract
MOP:
1. Dividethedoughinto2.Workwith1portionfirst,setaside2
nd
portionforlater
use.
2. Rolloutdoughintoa4x24rectanglethatsthick.Trimedges.
3. Combinesugar,cinnamon,andwalnutsinabowl.
4. Brushdoughwithbeateneggandevenlysprinklesugarmixtureoverhalfof
thedoughrectangle.
5. Foldtheunfilledhalfoverthesugarmixtureandlightlyrollarollingpinover
thedough.
6. Cutthedoughcrosswiseinto8thickstrips.
7. Gentlypulleachstriplengthwisetostretchitslightly.Twistitoverandover
untiltightlywound.
8. Coilthetwisteddougharounditselftoformaspiralandplacethespiralsona
parchmentlinedsheet.
9. Letspiralsriseat85Ffor3045minutes.Preheatovento400F.
10. Makeanindentationinthecenterofeachspiralandfillwithsomejam.
11. Bakespiralsfor1012minutes.
12. Whisktogetherconfectionerssugar,milk,andvanillauntilasmooth,thick
icingforms.
13. Whilethespiralsarestillhot,drizzlewithicing.
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APRICOTLEKVAR
AMOUNT INGREDIENTS
227g Driedapricots
325g Water
114g Sugar
2g Lemonzest
MOP:
1. Inasaucepan,letthedriedapricotssofteninthewaterforabout10minutes.
2. Bringthewatertoaboil,coverthepanandsimmeroverlowheatforabout15
minutes.
3. Processtheapricotsandtheremainingliquid,sugar,andlemonzestuntil
smooth.
4. Putbackapricotmixtureintothesaucepanandsimmer,mixingconstantlyfor
10minutesuntilitthickensandturnsdeeporange.Coolcompletely.
APRICOTDANISHSLIPS
1. Rollthedoughintoarectangle12x9,1/8thick.
2. Spreadtheapricotlekvaroverhalfofthedough(lengthwise).
3. Foldthedoughinhalfthengentlypatdownthedoughsoitstickstothefilling.
4. Cutthedoughcrosswiseintoevenrectangles.
5. Cuta3slitdownthecenterofeachrectangle.
6. Spreadtheslitopenthensliponeendoftherectanglethroughtoforma
twistedshape.
7. Covertheslipswithplasticwrapandallowtoriseabout1hour.
8. Preheatovento375F.
9. Placeapanofboilingwaterintheoven,thenbaketheslipsforabout1518
minutes.
10. Makeasugarglazewithabout30gpowderedsugar,alittlewaterandalittle
lemonjuice.
11. Whenslipsaredone,immediatelybrushtheslipswiththesugarglaze.Cool
completely.
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CHOCOLATERASPBERRYDANISHBRAID
Yields1braid
AMOUNT INGREDIENTS
Danishdough
75g Chocolate,chopped
15g Unsaltedbutter,softened
34Tbsp Raspberryjam
Slicedalmonds
MOP:
Meltthechocolateandbuttertogetherandallowtocooltoroomtemperature.
SHAPINGTHEBRAID:
1. Rollthedoughintoarectangle,14x10,1/8thick.
2. Marktherectangle3inchesinfromboth14sides.Thereshouldbea4
widespaceinbetween.
3. Mark1fromthetopand1fromthebottomtomakeborders.Withasharp
knife,cutthroughthe3sidemarginsofdoughonthediagonalat1intervals.
Cutofftheexcessdoughatthe4corners.
4. Spreadthecooledchocolatemixtureevenlyoverthethe4widespace.Putit
inthechillerforabout10minutestosetthechocolate.
5. Spreadraspberryjamevenlyontopofthechocolate.
6. Brusheggwashalloverthedough.Foldthe1borders(whatyoumadein
step3)overthefilling,thenfoldthediagonalstripsalternately.Sealtheare
wheretheyoverlapbybrushingthedoughwithalittlewater&pressing
gently.
7. Brushthebraidwithsomeeggwash(eggandwater),thenscatterafew
slicedalmondsdownthecenter.Coverthedoughandallowtoriseabout30
minutes.Preheatyourovento375F.
8. Bakeitforabout2030minutes.
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DANISHCINNAMONWREATH
Yields1wreath
AMOUNT INGREDIENTS
Danishdough
100g Cinnamonsugar
Finelychoppedwalnuts
MOP:
1.Rollthedoughintoa18x6rectanglethatisabout1/8thick.
2.Spreadalittleeggwashonthesurfaceofthedough,thensprinklethe
cinnamonsugar.
3.Rollthedoughintoatightroll,thencarefullyrollitoutsomemorewithyourpalms
tolengthenittoabout20.
4.Placetherollonapreparedbakingsheetandformitintoaring,makingsurethe
seamisatthebottom.Maketheendsmeetandsealhemwellbypushingoneinto
theother.
5.Make1/2cutsata45degreeangle,turningthecutstotheside,alternating
betweenleftandright.
6.Brushwitheggwashandletitproofforabout20minutes.Preheatovento400F.
Bakefor3035minutes.
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CLASSICPUFFPASTRYSmallQuantity(yields567g)
Dtrempe
AMOUNT INGREDIENT
28g Coldunsaltedbutter
196g APF
4g salt
5g vinegar
Icecoldwater
Beurrage
AMOUNT INGREDIENT
199 Coldunsaltedbutter
31 APF
CLASSICPUFFPASTRYLargeQuantity(yields1.134kg)
Dtrempe
AMOUNT INGREDIENT
56g Coldunsaltedbutter
392g APF
8g salt
10g vinegar
Icecoldwater
Beurrage
AMOUNT INGREDIENT
398g Coldunsaltedbutter
62g APF
QUICKPUFFPASTRYYields567g
AMOUNT INGREDIENTS
255g Coldunsaltedbutter,cubed
185g APF
35g Cakeflour
Icecoldwater
ALMONDPASTE
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Rev.No :1
AMOUNT INGREDIENTS
284g Driedblanchedalmonds
284g Powderedsugar
142g Granulatedsugar
60mL Cornsyrup
240mL Water
MOP:
1. Makeasugarsyrupwithbyplacingthewater,sugar,andcornsyrupina
saucepan.Stirittocombine.Bringittoaboilandletitboilforafewseconds.
Letitcool.
2. Placethealmondsinafoodprocessorandprocessthemtoafinepowder.
Addthepowderedsugar.Withthefoodprocessorrunning,slowlyaddthe
sugarsyrupuntilthemixtureformsapaste.
3. Storethealmondpastetightlycovered.Ifyouwillbestoringitformorethana
week,storeintherefrigerator
ALMONDCREAMFILLING(Remonce)
AMOUNT INGREDIENTS
56g Almondpaste
56g Sugar
56g Unsaltedbutter,softened
50g Egg,roomtemp.
Vanilla
14g APF
MOP:
1. Inafoodprocessor,pulsetogetherthealmondpasteandsugaruntilmixture
isfine.
2. Addthebutterandprocessuntilincorporated.Scrapedownthesides.
3. Addtheegg,vanilla,andflour,thenpulseuntiljustblended.Itwillbesoft.
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BISCUITS
Yields2400g
AMOUNT INGREDIENTS
300g Breadflour
300g Allpurposeflour
30g Sugar
37g Bakingpowder
10g Salt
225g Butter
100g Eggs
250g Milk
MOP: Biscuitmethod
Brushw/eggwash,topaccordingly
400F/1518minutes
Variations:
CheeseBiscuits:Add180ggratedcheddarcheese.
HerbBiscuits:Add30gfreshchoppedherbs.
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FRUITSCONES
AMOUNT INGREDIENTS
200g Breadflour
200g Pastryflour
50g Sugar
4g Salt
24g Bakingpowder
160g Unsaltedbutter
100g Driedfruitsuchasraisinsorcranberries
60g Eggs
180g Milk
MOP: Biscuitmethod
400F/1518minutes
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NUTTYCHOCOLATECHIPSHORTCAKES
AMOUNT INGREDIENTS
370g APF
3g Salt
50g Sugar
20g Bakingpowder
2g Bakingsoda
115g Unsaltedbutter,cold&cubed
130g Chocolatechips
50g Nuts,finelychopped
240mL Buttermilk
47g Egg
MOP:Biscuitmethod
400F/1518minutes
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LEMONPOPPYSEEDMUFFINS
Yieldsmorethan12muffins
AMOUNT INGREDIENTS
248g Unsaltedbutter
293g Sugar
Gratedzestof2lemons
142g Heavycream
255g Eggs
60g Vegetableoil
30g Lemonjuice
369g APF
9g Bakingpowder
30g Poppyseeds
MOP: Creamingmethod
375F/2530minutes
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Rev.No :1
MORNINGGLORYMUFFINS
12muffins
AMOUNT INGREDIENT
397g APF
347g Sugar
2g Cinnamon
9g Bakingsoda
1.5g Salt
99g Dessicatedcoconut
156g Raisins
156g Carrots,grated
198g Apples,grated
155g Pineapple
78g Walnuts,chopped
227g Eggs
225g Vegetableoil
5g Vanilla
MOP: Modifiedmuffinmethod
375F/30minutes
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DOUBLECHOCOLATEMUFFINS
MOP:Creamingmethod
375F/2530minutes
AMOUNT INGREDIENT
300g Unsaltedbutter
340g Sugar
500g Semisweetchocolate
150g Eggs
750g Flour
15g Bakingsoda
5g Salt
625g Milk
350g Chocolatechips
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CORNMUFFINS
MOP:Muffinmethod
375F/1520minutes
AMOUNT INGREDIENT
300g Pastryflour
300g Cornmeal
90g Sugar
30g Bakingpowder
45g DMS
12g Salt
120g Eggs,beaten
500g Water
30g Cornsyrup
180g Unsaltedbutter,melted
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Date :January2009
Rev.No :1
HUSHPUPPIES(DeepFriedCornbread)
MOP:Muffinmethod
Dropsmallscoopsintohotoil(375F),allowingthe
battertoswimfreely.Fryuntilgoldenbrown.
Removefromoilanddrain.Serveimmediately
AMOUNT INGREDIENT
480g Yellowcornmeal
240g APF
12g Bakingpowder
18g Salt
6g Blackpepper
60g Granulatedsugar
240g Onions,minced
200g Eggs
400g Milk
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Date :January2009
Rev.No :1
BANANABREAD
Yields1loaf
AMOUNT INGREDIENTS
192g Unsaltedbutter
227g Sugar
200g Eggs
280g Veryripebananas
Lemonjuice
280g Allpurposeflour
10g Bakingpowder
2g Bakingsoda
4g Salt
70g Walnuts
MOP: Creamingmethod
375F/4050minutes
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Date :January2009
Rev.No :1
CRANBERRYORANGEBREAD
Yields1loaf
AMOUNT INGREDIENT
240g APF
150g Sugar
9g Bakingpowder
2g Salt
100g Eggs
240g Milk
60g Unsaltedbutter,melted
5g Vanilla
120g Cranberries
Zestof1orange
MOP: Muffinmethod
375F/4050minutes
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Date :January2009
Rev.No :1
ZUCCHINIBREAD
Yields1loaf
AMOUNT INGREDIENT
87g Eggs
120g Vegetableoil
307g Granulatedsugar
3g Vanilla
3g Cinnamon
3g Salt
3g Bakingsoda
1g Bakingpowder
240g APF
187g Zucchini,coarselygrated
67g Walnuts,chopped
MOP: Muffinmethod
375F/5060minutes
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PageNo : 34
Date :January2009
Rev.No :1
PAINDEPICES
Yields1loaf
.
AMOUNT INGREDIENT
110g Pastryflour
110g Ryeflour
pinch Salt
7g Bakingsoda
3g Bakingpowder
3g Ginger
3g Anise
Pinch Cinnamon
Pinch Cloves
3g Orangezest
44g Currants
165g Honey
110g Hotwater
55g Unsaltedbutter,melted
MOP: Muffinmethod
375F/4050minutes
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PageNo : 35
Date :January2009
Rev.No :1
BASICPANCAKEANDWAFFLEBATTER
INGREDIENTS PANCAKE WAFFLE
Pastryflour 225g 225g
Sugar 30g 30g,divided
Salt 2g 2g
Bakingpowder 15g 15g
Eggs 100g
Eggyolks 55g
Milk 450g 340g
Meltedbutteroroil 55g 112g
Eggwhites 85g
MOP: Pancakes:Muffinmethod
Waffles:Muffinmethod,butfoldmeringueattheend
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Rev.No :1
CREPES
Yieldsabout50pcs
AMOUNT INGREDIENTS
250g Breadflour
250g Cakeflour
60g Sugar
15g Salt
375g Eggs
1000g Milk
150g Oilormeltedbutter
MOP: Muffinmethod
Letthebatterrestforatleast30minutesbeforeusingit.
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Date :January2009
Rev.No :1
FLOURTORTILLAS
Yieldsabout12pieces
AMOUNT INGREDIENTS
360g APF
10g Bakingpowder
3g Salt
240250g Warmwater
MOP: Muffinmethod
Letthedoughrestforatleast30minutes.
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Rev.No :1
SOURCREAMCOFFEECAKE
Yieldsonecake
FILLING:
AMOUNT INGREDIENTS
12g Allpurposeflour
6g Cinnamon
180g Brownsugar
120g Pecans,chopped
30g Unsaltedbutter,melted
CAKE:
AMOUNT INGREDIENTS
120g Unsaltedbutter
240g Granulatedsugar
100g Eggs
5mL Vanilla
210g Cakeflour,sifted
1g Salt
4g Bakingpowder
4g Bakingsoda
240g Sourcream
MOP:
1. Tomakethefilling,blendalltheingredientstogetherinasmallbowl,thenset
aside.
2. Tomakethecake,dothecreamingmethod.
3. Spoonhalfofbatterasevenlyaspossibleintoagreasedpan.Topwithhalfof
thefilling.Coverwiththeremainingbatterthentopwiththeremainingfilling.
4. Bakeat350Fforabout3540minutes.
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Date :January2009
Rev.No :1
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Date :January2009
Rev.No :1
CHOCOLATECHERRYCOFFEECAKE
Yields1cake
MOP:Modifiedmuffinmethod
375F/4050minutes
AMOUNT INGREDIENT
200g Eggs
300g Sugar
180g Milk
180g Sourcream
60g Honey
340g APF
60g Cocoapowder
6g Bakingpowder
6g Bakingsoda
140g Finelychoppednuts
170g Meltedunsaltedbutter
60g Gratedfreshbeets
225g Driedcherriessoakedin100gliquid
CertificateinBakingandPastryArtsFundamentals
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PageNo : 41
Date :January2009
Rev.No :1
LEMONTEABREAD
Yields1loaf
MOP: Creamingmethod
350F/3540minutes
AMOUNT INGREDIENTS
90g Unsaltedbutter
300g Sugar
100g Eggs
120g Milk
180g APF
4g Bakingpowder
3g Salt
Zestof1lemon
120g Lemonjuice
CertificateinBakingandPastryArtsFundamentals
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PageNo : 42
Date :January2009
Rev.No :1
APPLECINNAMONCAKE
Yields1cake
AMOUNT INGREDIENTS
227g Apples,peeledandcored
PoachingLiquid
Cinnamonsugar
113g Granulatedsugar
2 Eggs
2g Vanillaextract
113g APF
6g Bakingpowder
2g Groundcinnamon
pinch Salt
100g Meltedunsaltedbutter
60g Halfandhalforitssubstitute
MOP:
1.Greaseandflour19inchcakepan.
2.Poachtheapplesintheliquidforabout15minutes,thenremoveand
letcool.Sliceintothinwedgesandtossincinnamonsugartocoat.
3.Arrangetheapplesevenlyonthebottomofthetubepan.
4.Whipthesugar,eggs,andvanillauntillightandfoamy.
5.Sifttogethertheflour,bakingpowder,cinnamon,andsalt.Foldinto
theeggmixture.
6.Combinethemeltedbutterwiththehalfandhalf.Addtothebatter
slowlyandmixonlyonce.
7.Pourbatterintopreparedtubepan.Bakeat350Fforabout40
minutesoruntilbakedthrough.Letcool.
PoachingLiquid:
480g Water
227g Sugar
Afewdrops Lemonjuice
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Date :January2009
Rev.No :1
CHOCOLATECHIPCOOKIES
Yieldsabout36cookies(25geachcookie)
AMOUNT INGREDIENTS
150g Unsaltedbutter
120g Brownsugar
120g Granulatedsugar
4g Salt
90g Eggs
5g Vanilla
300g Allpurposeflour
4g Bakingsoda
75g Walnuts,chopped
250g Chocolatechips
MOP: Creamingmethod
MAKEUP: Dropmethod
BAKING: 375F/15minutes
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Date :January2009
Rev.No :1
OATMEALRAISINCOOKIES
Amount Ingredient
227g Butter
114g Granulatedsugar
114g Brownsugar
227g Honey
2 Wholeeggs
284g Cakeflour
312g Oatmeal
15g Bakingpowder
2g Bakingsoda
284g Raisins
MOP:Creamingmethod
MAKEUP:Dropmethod
BAKING:375F/1214minutes
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Date :January2009
Rev.No :1
SOURCREAMFUDGECOOKIES
Yieldsabout36cookies
AMOUNT INGREDIENTS
175g Breadflour
4g Bakingpowder
4g Bakingsoda
3g Salt
70g Cocoapowder
255g Semisweetchocolate,chopped
85g Unsweetenedchocolate,chopped
85g Unsaltedbutter
155g Granulatedsugar
155g Brownsugar
100g Eggs
115g Sourcream
5g Vanilla
255g Chocolatechips
MOP: Creamingmethod
350F/15minutes
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Date :January2009
Rev.No :1
BROWNSUGARNUTCOOKIES
Yieldsabout48cookies
MOP:Creamingmethod
MAKEUP:Dropmethod
BAKING: 375F/1214minutes
AMOUNT INGREDIENTS
150g Unsaltedbutter
ORhalfbutterandhalfshortening
240g Brownsugar
90g Eggs
5g Vanilla
200g Allpurposeflour
100g Cakeflour
4g Bakingsoda
4g Salt
300g Walnuts,chopped
CertificateinBakingandPastryArtsFundamentals
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PageNo : 47
Date :January2009
Rev.No :1
PEANUTBUTTERCOOKIES
Yields4dozcookies
AMOUNT INGREDIENTS
227g Unsaltedbutter
227g Brownsugar
227g Granulatedsugar
95g Eggs
340g Peanutbutter
425g Allpurposeflour
6g Bakingsoda
6g Bakingpowder
9g Salt
MOP:Creamingmethod
MAKEUP:Moldedmethod
BAKING:375F/1012minutes
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Date :January2009
Rev.No :1
CINNAMONCOOKIES(Snickerdoodles)
AMOUNT INGREDIENTS
500g Unsaltedbutter
orhalfbutterandhalfshortening
250g Granulatedsugar
250g Brownsugar
90g Eggs
625g Pastryflour
5g Salt
10g Cinnamon
30g Milk
MOP: Creamingmethod
MAKEUP: Formintoballs.
Rollincinnamonsugar.
Flattenslightly.
BAKING: 375F/1214minutes
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PageNo : 49
Date :January2009
Rev.No :1
NUTCRESCENTS
AMOUNT INGREDIENTS %
227g Unsaltedbutter
80g Castersugar
30g Brownsugar
pinch Salt
5g Vanilla
250g Breadflour
180g Semifinechoppednuts
MOP: Creamingmethod
MAKEUP: Moldedmethod
BAKING: 350F/20minutes
Rollinpowderedsugarwhilewarm.
Variation:JamThumbprints
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Date :January2009
Rev.No :1
FUDGEBROWNIES
Yieldsbatterfor19x13rectangularpan
MOP:
1. Meltthechocolateandbuttertogetherovermediumheat.Setaside.
2. Blendtheeggs,sugar,salt,andvanilla,butdonotovermix.
3. Addthechocolatemixturetotheeggmixtureandblend.
4. Foldintheflourandnutsjustuntilincorporated.
5. Pourintofoillinedandgreasedpanandbakeat325Fforabout
40minutes.
AMOUNT INGREDIENTS
60g Unsweetenedchocolate,chopped
145g Semisweetchocolate,chopped
290g Unsaltedbutter
200g Eggs
260g Sugar
2g Salt
10g Vanilla
115g Breadflour
50g Walnuts,chopped
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PageNo : 51
Date :January2009
Rev.No :1
BUTTERSCOTCHBARS
AMOUNT INGREDIENTS
120g Unsaltedbutter
350g Brownsugar
100g Eggs
10g Vanilla
240g APF
10g Bakingpowder
5g Salt
50g Choppednuts
MOP:
1.Meltthebutterovermediumheat.
2.Removefromheatthenaddthesugar.Letitcool.
3.Addtheeggsandvanillaandbeatuntilwellcombined.
4.Foldintheflour,bakingpowder,salt,andwalnuts.
5.Spreadbatterevenlyinapreparedpanandbakeat375Ffor
2025minutes.Becarefulnottooverbakeit.
CertificateinBakingandPastryArtsFundamentals
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Date :January2009
Rev.No :1
PECANBARS
SweetTartDough
AMOUNT INGREDIENTS
175g Unsaltedbutter
160g Powderedsugar
120g Eggyolks
25g Wholeeggs
420g APF
MOP: Creamingmethod
Chillforabout20minutesbeforerollingout.
Filling:
AMOUNT INGREDIENTS
225g Brownsugar
120g Unsaltedbutter
210g Honey
55g Sugar
480g Pecans
60g Cream
MOP:
1.Greaseverywellthebottomandsidesofarectangularpan.
2. Rolloutthesweettartdoughtofitthesidesandbottomofthepan,
3.Prickthesurfaceofthedough,thenbakeat350Fforabout1520
minutes.
4.Forthefilling,combinethefirst4ingredientsinasaucepanand
bringtoaboil.
5.Removefromtheheatthenstirinpecansandcream.Pourthe
fillingintothebakedcrust.
6.Bakeat350Fforabout1520minutes.Coolcompletelybefore
cutting.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 53
Date :January2009
Rev.No :1
ESPRESSOALMONDBISCOTTI
AMOUNT INGREDIENTS
305g APF
5g Coffeepowder
5g Groundcoffeebeans
4g Bakingpowder
1g Bakingsoda
1g Salt
155g Sliveredalmonds
80g Brownsugar
45g Granulatedsugar
95g Eggs
120g Vegetableoil
2g Vanillaextract
3g Almondextract
MOP:
1.Inamixingbowl,whisktogethertheflour,coffeepowder,coffee
beans,bakingpowderandsoda,salt,andalmonds.Setitaside.
2.Blendthe2sugarsandeggsonmediumspeeduntilslightlythick.
3.Onlowspeed,graduallyaddtheoil,vanilla,andalmondextracts.
4.Addthedryingredientsandmixjustuntilcombined.
5.Formthedoughintoalogapproximately15x4andplaceona
linedbakingsheet.
6.Brushthelogwitheggwash,thensprinklewithsugar.
7.Bakeat350Fforabout30minutesuntilfirm,oruntilfirmand
lightlybrowned.
8.Letthelogcoolforabout10minutes,thencutcrosswiseonthe
diagonalintopieces.Placetheslices,cutsidedown,onthe
samesheetpan.
9.Returntotheovenandbakefor68minutesoneachside.Cool.
CertificateinBakingandPastryArtsFundamentals
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Date :January2009
Rev.No :1
ALMONDMACAROONS
AMOUNT INGREDIENTS
60g Powderedalmonds
125g Confectionerssugar
60g Eggwhites
25g Castersugar
Afewdrops Almondextract
MOP:
1.Processthealmondsandconfectionerssugarinafoodprocessor
untilveryfine.
2.Whiptheeggwhitestosoftpeaks.Addthesugarandwhipuntil
stiffandglossy.
3.Foldthedryingredientsandalmondextractintotheeggwhites.
4.Pipethebatterintomounds,thendustwithconfectionerssugar
andletstandfor1015minutes.
5.Bakeat350Ffor810minutesuntilbrownednicelyandwellrisen.
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Date :January2009
Rev.No :1
LANGUESDECHAT
AMOUNT INGREDIENTS
175g Unsaltedbutter
85g Castersugar
85g Powderedsugar
125g Eggwhites
3g Vanilla
150g Cakeflour
50g Breadflour
MOP: Creamingmethod
MAKEUP: Baggedmethod
BAKING: 400F/810minutes
CertificateinBakingandPastryArtsFundamentals
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PageNo : 56
Date :January2009
Rev.No :1
PECANLACECOOKIES
AMOUNT INGREDIENTS
325g Brownsugar
270g Unsaltedbutter
406g Cornsyrup
325g APF
270g Pecans,finelychopped
MOP:
1.Combinesugar,butter,andcornsyrupinasaucepan.Boil.
2.Mixtheflourandnutstogether.
3.Letthemixturecometoarollingboilforafull3minutes.Remove
fromheatthenstirinflournutmixture.Pourintoapanandcool
completely.
4.Useasmallscooptomakeequalsizedballsofdough.Flattenthe
ballsofdoughandplaceonasiliconematorpaperlinedsheetpans.
5.Bakeat325F,about1518minutes,untilverydarkandnolonger
moistinthecenter.Removeandshapeasdesired.
TUILEBATTER
AMOUNT INGREDIENTS
114g Butter
114g Powderedsugar
114g Eggwhites
114g Pastryflour
MOP : Creamingmethod
Stencilledmethod
375F/35minutes,dependingonsize
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PageNo : 57
Date :January2009
Rev.No :1
SCOTTISHSHORTBREAD
AMOUNT INGREDIENTS
510g Unsaltedbutter
15g Vanillaextract
170g Powderedsugar
340g Breadflour
170g Cakeflour
2g Salt
MOP:
1.Combinethebutter,vanillaandpowderedsugarinamixingbowl,
thenbeatuntilcreamy.
2.Incorporatethefloursandsaltatlowspeed.Scrapedownthesides
thentransferontoasheetofplasticwrapthenpatdownintoa
rectangle.Chilluntilfirmenoughtoberolledout.
3.Rolloutthedoughcarefullyuntilitmeasuresouttoabout16x12.
4.Transferthedoughtoalinedbakingsheetthenbakeat400Ffor
about30minutesoruntilgoldenbrown.
5.Whileitisstillwarm,cuttherectanglelengthwiseinto4stripsand
crosswiseinto5pieces.Letitcoolcompletelybeforehandlingany
further.
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Date :January2009
Rev.No :1
ICEBOXCOOKIES
AMOUNT INGREDIENTS
250g Unsaltedbutter
250g Shortening
250g Granulatedsugar
250g Powderedsugar
125g Eggs
8g Vanilla
8g Salt
750g Pastryflour
MOP: Creamingmethod
MAKEUP: Iceboxmethod
BAKING: 375F/1012minutes
ChocolateDough:Add125gmeltedunsweetenedchocolate.
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Rev.No :1
RUGELACH
AMOUNT INGREDIENTS
282g Breadflour
58g Allpurposeflour
2g Salt
340g Butter
260g Creamcheese
227g Raspberryjam
175g Pecans,chopped
Cinnamonsugar
Eggwash
MOP:
1. Sifttogetherfloursandsalt.
2. Combinebutterandcreamcheeseusingapaddleattachmentonmedium
speed.Addsiftedingredientsonlowspeeduntiljustcombined.
3. Scaleoutdoughintoequalportions.Shapeintodisks,wrapwithplastic,then
refrigerateuntilcoolenoughtorollout.
4. Rollouteachdiskonalightlyflouredsurfaceorinbetweenplasticwrapto
approximately14inchesindiameterand1/16inchesthick.
5. Spreadjamevenlyandsprinklewithpecansandcinnamonsugar.
6. Cutinto12wedgesthenrolleachoneintoacrescent.
7. Transfertoapreparedsheetpan,lightlybrushwitheggwash,thensprinkle
withcinnamonsugar.
8. Bakeat375Fforabout10minutes.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 60
Date :January2009
Rev.No :1
CHOCOLATESANDWICHCOOKIES
AMOUNT INGREDIENTS
335g Unsaltedbutter
ORhalfbutterandhalfshortening
165g Granulatedsugar
85g Powderedsugar
125g Eggs
4g Vanilla
415g Cakeflour
85g Cocoapowder
MOP: Creamingmethod
MAKEUP: Baggedmethod
BAKING: 375F/10minutes
ASSEMBLY:
1. Selectcookiesofthesamesizeandshape.
2. Placeasmallamountofjam,icing,organacheinthecenterofhalf
ofthecookies.
3. Sandwichwiththeotherhalfofthecookies.
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PageNo : 61
Date :January2009
Rev.No :1
OLDFASHIONEDPOUNDCAKE
Yields1cake
AMOUNT INGREDIENTS
225g Cakeflour
7g Bakingpowder
200g Unsaltedbutter
178g Granulatedsugar
2g Salt
220g Eggs
MOP: Creamingmethod
350F/4550minutes
MarblePoundCake:
Melt114gofbittersweetorsemisweetchocolate.Cool.
Get2/3ofthebatterthenfoldincooledmeltedchocolatethoroughly.
Gentlypourchocolatebatterintheplainbatterthenswirlwithafewstrokes.
Donotoverblend!Bakeasdirected.
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Date :January2009
Rev.No :1
YELLOWBUTTERCAKE
Yields1cake
AMOUNT INGREDIENTS
180g Unsaltedbutter
195g Sugar
2g Salt
112g Eggs
225g Cakeflour
9g Bakingpowder
225g Milk
4g Vanilla
MOP: Creamingmethod
350F/2530minutes
Variation:UpsideDownCake
1.Increaseeggsto122g.Decreasemilkto138g.Add2glemonororangeextract
orapinchoflemonzestwhencreamingthebutterandsugar.
2.Greasethebottomofthepanwithbutterthenspreadwithpanspread.
3.Arrangefruitsontopofpanspreadyoumayusepineapplerings,sliced
peachesoramix.Pourincakebatter.Bake.
4.Turncakeoutofpan5minutesaftertakingitoutoftheoven.
PanSpread: 112gbrownsugar
42ggranulatedsugar
30gcornsyruporhoney
water,asneeded
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PageNo : 63
Date :January2009
Rev.No :1
RUMCAKE
Yields1cake
AMOUNT INGREDIENTS
227g Cakeflour
7g Bakingpowder
152g Unsaltedbutter
263g Sugar
3g Salt
5g Gratedorangezest
5g Gratedlemonzest
104g Eggs
104g Eggyolks
120g Milk
MOP:Creamingmethod
350F/30minutes
Addrumsyruprightafterbaking.
RumSyrup:
200gwater
150gsugar
150grum
50gunsaltedbutter
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PageNo : 64
Date :January2009
Rev.No :1
CHEESECAKE
Yields18inchcake
Crust:
AMOUNT INGREDIENTS
47g Grahamcrackercrumbs
57g Brownsugar
30g Butter,melted
MOP:
1. Combinealltheingredients,thenpressontothebottomofthepreparedpan.
Filling:
AMOUNT INGREDIENTS
567g Creamcheese
170g Sugar
2g Salt
142g Eggs
14g Eggyolks
75g Heavycream
7g Vanilla
MOP:
1. Combinefirst3ingredientsandmixonmediumspeedwiththepaddle
attachmentuntilthemixtureiscompletelysmooth.
2. Whisktheeggsandeggyolkstogetherthenaddthemtothecream cheese
mixtureinfouradditions,beatingwellaftereachaddition.
3. Addtheheavycreamandvanillaandmixuntilfullyincorporated.
4. Pourbatterintopan.Tappangentlytoreleaseairbubbles.
5. Bakeinabainmarieat325Funtilcenterofcakeissomewhatset(about1
hour).
6. Coolcakecompletelyinitspans,thenwrapinplasticandrefrigerate
overnighttofullyset.
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PageNo : 65
Date :January2009
Rev.No :1
HIGHRATIOWHITECAKE
Yields2cakes
AMOUNT INGREDIENTS
395g Granulatedsugar
376g Cakeflour
15g Bakingpowder
11g Salt
180g Milk
98g Eggs
128g Eggwhites
10g Vanilla
225g Unsaltedbutter,soft
MOP:Twostagemethod/350Ffor3035minutes
1. Combinedryingredients.
2. Combineliquidingredients.
3. Blendthebutterwiththedryingredients.
4. Addhalfoftheliquidingredientsandmixfor3minutes.
5. Addtheremainingliquidingredientsin3additions,mixingfor2minutesafter
eachaddition.
6. Panandbake.
HIGHRATIOYELLOWCAKE
Yields2cakes
AMOUNT INGREDIENTS
395g Granulatedsugar
376g Cakeflour
15g Bakingpowder
11g Salt
180g Milk
128g Eggs
98g Eggyolks
10g Vanilla
225g Unsaltedbutter,soft
CertificateinBakingandPastryArtsFundamentals
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PageNo : 66
Date :January2009
Rev.No :1
MOP:sameasabove
DEVILSFOODCAKE
Yields2cakes
AMOUNT INGREDIENTS
300g Cakeflour
50g Cocoa
6g Salt
9g Bakingpowder
6g Bakingsoda
400g Granulatedsugar
174g Shortening
5g Vanilla
200g Eggs
350g Milk
MOP: Twostagemethod
350F/2530minutes
CertificateinBakingandPastryArtsFundamentals
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PageNo : 67
Date :January2009
Rev.No :1
CLASSICGENOISE
Yields1halfsheetpan
AMOUNT INGREDIENTS
330g Eggs
180g Granulatedsugar
180g Cakeflour,sifted
30g Butter,melted
MOP:Warmfoamingmethod/350F
1.Whisktheeggsandsugartogetheroverabainmarie,untilitreaches
about100F.
2.Continuetowhiptheeggsinamixer(medspeed)untiltripledinvolume.
3. Quicklybutcarefullyfoldflourintoeggmixturebyhand.
4.Pourthemelted,cooledbutteraroundtheedgesofthebowlandfoldin
quickly.
5.Spreadbatterimmediatelyontoapaperlinedsheetpan.Bakeforabout
8minutesat350F,untilbrownandspringy.
ChocolateGenoise:Sift30gcocoapowderwiththeflour.
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Date :January2009
Rev.No :1
VANILLASPONGECAKE
Yields2cakes
AMOUNT INGREDIENTS
180g Cakeflour,sifted
330g Granulatedsugar
480g Eggs
8g Vanillaextract
6g Creamoftartar
MOP:
1. Linethecakepanswithparchmentpaperbutdonotgrease.
2. Sifttheflourand180gsugartogether.
3. Separatetheeggs.Whiptheyolksandvanillauntilaribbonforms.
4. Beattheeggwhitesuntilfoamythenaddthecreamoftartarand
30gsugar.Whipatmediumspeeduntileggwhitesareglossybutnot
dry.
5. Foldtheeggyolksintotheeggwhitesquicklybutcarefully.Sprinklethe
remainingsugaroverthemixtureandfoldcarefully.
6. Sprinkletheflourandfolditininthreeportions.
7. Panandbakeforabout2530minutes.
8. Letthecakescoolintheirpansforabout2hours.
ChocolateSpongeCake:Sift30gcocoapowderalongwiththeflour.
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Date :January2009
Rev.No :1
BISCUITJOCONDE
Yields1halfsheetpan
AMOUNT INGREDIENTS
85g Powderedalmonds
75g Powderedsugar
25g Cakeflour
120g Wholeeggs
80g Eggwhites
10g Sugar
30g Unsaltedbutter,melted
MOP:
1.Mixtogetherpowderedalmonds,confectionerssugar,andcake
flourinabowl.
2.Addtheeggsalittleatatime.Mixwellaftereachaddition.
Mixuntilsmoothandlight.
3.Whiptheeggwhiteswiththesugaruntiltheyformfirmpeaks.
4,Gentlyfoldtheeggmixtureintothewhippedeggwhites.
5.Foldinthemeltedbutter.
6.Carefullyspreadonalinedbakingsheetandbakeat400Ffor15
minutesoruntilgoldenandfirmtothetouch.
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PageNo : 70
Date :January2009
Rev.No :1
CHIFFONCAKE
Yields1cake
AMOUNT INGREDIENTS
340g Cakeflour
5g Bakingpowder
228g Sugar
72g Eggyolks
180g Vegetableoil
180g Water
4g Vanilla
142g Eggwhites
MOP:Chiffonmixingmethod/375F
1. Sifttheflour,bakingpowder,andhalfofthesugartogether.
2. Combinetheeggyolks,oil,water,andvanilla.
3. Addtheeggyolkmixturegraduallytothedryingredients.Mixuntilallegg
mixtureisincorporated.
4. Whiptheeggwhitesinamixer.Graduallyaddtheremaininghalfofthesugar
andbeatuntilmediumpeaksform.
5. Foldthemeringueintotheeggyolksin2additions.
6. Panandbakeforabout3035minutes.
ChocolateChiffonCake: Use200gcakeflour&40gcocoapowder.
OrangeChiffonCake: Addthegratedzestof1orangeinstep2.
Substituteorangejuiceforthewater,butadditafter
allthedryingredientshavebeenincorporatedwith
theeggs.
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PageNo : 71
Date :January2009
Rev.No :1
CARROTCAKE
Yields1cake
AMOUNT INGREDIENTS
330g Sugar,dividedin2
7g Salt
165g Breadflour
7g Cinnamon
2g Bakingpowder
1g Bakingsoda
185g Eggs
153g Oil
193g Carrots,grated
58g Walnuts,chopped
MOP:350F
1. Combinealldryingredientsandhalfofsugar.
2. Whipeggs&remainingsugaruntiltheribbonstage.
3. Graduallyaddtheoiluntilevenlyblended.
4. Graduallyaddthedryingredients,mixingatlowspeed.
5. Foldinthegratedcarrotsandchoppedwalnuts.
6. Panandbakeabout50minutes.
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PageNo : 72
Date :January2009
Rev.No :1
ANGELFOODCAKE
Yields1cake
AMOUNT INGREDIENTS
360g Sugar
105g Cakeflour,sifted
1g Salt
480g Eggwhites
9g Creamoftartar
10g Vanilla
MOP:
1. Combinehalfofthesugar,cakeflour,andsalt.
2. Beattheeggwhitesuntilfoamy,thenaddthecreamoftartar.Graduallyadd
thesugarandvanillathenbeatuntilstiff.
3. Siftthedryingredientsovertheeggwhitesandfoldincarefully.
4. Panandbakeforabout4555minutes.
5. Removefromtheovenandimmediatelyinvertthepanontotheneckofa
bottle.Coolthecakecompletely.
ChocolateAngelFoodCake:
1. Combine30gcocoapowderand60gwarmwater.
2. Whiptheeggwhites,asinstep2.
3. Whiskaverylargespoonfulofeggwhitesintothecocoamixture.Foldthis
intoremainingeggwhites.
4. Proceedwithstep3.
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Date :January2009
Rev.No :1
LEMONCAKE
Yields2cakes
AMOUNT INGREDIENTS
427g APF
113g Cornstarch
9g Bakingpowder
553g Unsaltedbutter
427g Powderedsugar
Zestof2lemons
302g Eggyolks
302g Eggwhites
118g Sugar
LemonSyrup
AMOUNT INGREDIENTS
60g Lemonjuice
300g Powderedsugar
MOP:Combinationcreaming/spongemethod
1.Sifttogethertheflour,cornstarch,andbakingpowder.
2.Creamthebutter,powderedsugar,andlemonzestuntil
smoothandlightincolor.
3.Addtheeggyolksafewatatime,beatingwellaftereach
addition.
4.Inaseparatebowl,whiptheeggwhitesatlowspeeduntil
frothy.Thenwhipatmediumspeedwhilegraduallyadding
thesugar.Whipuntilmediumpeaksform.
5.Foldathirdofthemeringueintotheeggyolkmixtureto
lightenit.Thengentlyfoldinremainingeggwhites.
6.Pourbatterintopreparedpansandbakeat350Fforabout
5060minutes.
7.Whisktogetherthelemonjuiceandpowderedsugaruntil
smooth.Brushthecakeswiththesyrupwhiletheyarestill
warm.
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Date :January2009
Rev.No :1
HAZELNUTSPONGECAKE
Yields4cakes
AMOUNT INGREDIENTS
270g Unsaltedbutter
220g Sugar
240g Eggyolks
360g Eggwhites
120g Sugar
80g Cakeflour
80g Cocoapower
110g Groundhazelnuts,toasted
MOP: Combinationcreaming/spongemethod
325F/40minutes
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Date :January2009
Rev.No :1
ORANGEPOPPYSEEDCAKE
Yields4cakes
AMOUNT INGREDIENTS
450g Breadflour
450g Cakeflour
12g Bakingsoda
8g Bakingpowder
200g Poppyseeds
910g Unsaltedbutter
1140g Sugar
Zestof3oranges
420g Eggyolks
30g Vanilla
680g Sourcream
720g Eggwhites
5g Salt
2g Creamoftartar
120g Sugar
MOP: Combinationcreaming/spongemethod
350F/4045minutes
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Rev.No :1
SACHERBISCUIT
Yields4cakes
AMOUNT INGREDIENTS
600g Eggyolks
680g Granulatedsugar
340g Breadflour
170g Cakeflour
170g Cocoapowder
170g Groundhazelnuts
170g Darkchocolate
400g Unsaltedbutter
840g Eggwhites
MOP:
1.Whipeggyolkswith240gsugaruntillightandfluffy.
2.Siftfloursandcocoapowdertogether,thenmixinground
hazelnuts.
3.Meltthechocolateandbuttertogether.Keepwarm.
4.Whiptheeggwhitestoafoam.Graduallyaddtheremaining
sugarandwhiptostiffpeaks.Foldtheyolkmixtureintothe
eggwhites,thenfoldinthedryingredients.Foldinthe
chocolatemixture.
5.Dividethebatterevenlyamongthepreparedpans.Bakeat
375Fforabout20minutes.
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PageNo : 77
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Rev.No :1
BASICBUTTERCREAM
Yieldsabout500g
MOP:
1. Withthepaddleattachment,creamthebutteruntillightandfluffy.
2. Graduallyaddthesugar,1cupatatime.
3. Addvanillaandbeatuntilsmoothandlight.
FUDGEICINGYieldsabout600g
MOP:
1. Blendfirstthreeingredientsandbeatuntilsmooth.
2. Addshorteningandblendwell.
3. Addwaterandvanillathenblendwell.Usewhilewarm.
CHOCOLATEFUDGEICING:
Sift120gcocoapowderwithpowderedsugar.
Add60gmeltedunsaltedbutterwithshortening.
WHIPPEDGANACHE
AMOUNT INGREDIENTS
500g Chocolate,finelychopped
400g Cream
MOP:
1.Scaldthecream,thenpouritoverthechocolate.Letitstandforafewseconds
beforemixing.Mixuntilsmooth.Chilluntilfirm.
AMOUNT INGREDIENTS
160g Butter
320g Powderedsugar
2g Vanilla
AMOUNT INGREDIENTS
500g Powderedsugar,sifted
pinch Salt
30g Lightcornsyrup
40g Shortening,melted
96g Hotwater
10g Vanilla
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Rev.No :1
4.Whiptheganacheuntillightandfluffy.Donotoverwhip.
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Date :January2009
Rev.No :1
ITALIANBUTTERCREAM
AMOUNT INGREDIENTS
454g Granulatedsugar,roomtemperature
116g Water,roomtemperature
227g Eggwhites,roomtemperature
907g Unsaltedbutter,softbutcold
MOP:
1. Combine340gsugarwiththewaterinasaucepanandbringtoaboil.Cook
untilmixturereaches240F(softballstage).
2. Meanwhile,placeeggwhitesinthemixerbowl.
3. Whensugarsyruphasreached230F,whiptheeggwhitesonmediumspeed
untilfrothy.Addremainingsugarandbeatthemeringuetomediumpeaks.
4. Whensugarsyrupreaches240F,addittothemeringueinaslow,steady
streamwhilewhippingonmediumspeed.
5. Whiponhighspeeduntilstiff,thenlowertomediumspeedandwhipuntil
completelycool.ThisisBOILEDICING.
6. Checkifmeringueiscompletelycool!Addbutterinchunks,mixinguntilfully
incorporatedaftereachaddition.ThisisnowITALIANBUTTERCREAM.
FRENCHBUTTERCREAM
AMOUNT INGREDIENTS
680g Granulatedsugar
120g Water
240g Eggyolks
910g Unsaltedbutter,roomtemperature
SWISSBUTTERCREAM
AMOUNT INGREDIENTS
480g Eggwhites
795g Sugar
5g Salt
1195g Unsaltedbutter
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PageNo : 80
Date :January2009
Rev.No :1
PTECHOUX
AMOUNT INGREDIENTS
604g Water
304g Unsaltedbutter
18g Salt
18g Sugar
454g Breadflour
604g Eggs
MOP:
1. Combinefirst4ingredientsandbringtoaboil.Removefromheat.
2. Addflourallatonceandstirvigorously.
3. Returntoheatandcookbrieflyuntilmixtureleavesthesidesofthepot.
4. Mixwithanelectricmixer(paddle)tocool.
5. Addeggsportionsatatime.Mixuntilsoftpeaksform.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 81
Date :January2009
Rev.No :1
PASTRYCREAM
Yields1.12L
AMOUNT INGREDIENTS
1L Milk
15g Vanilla
85g Cornstarch
140g Sugar
pinch Salt
220g Eggs
60g Unsaltedbutter
MOP:
1. Combinemilkandvanillathenbringtoaboil.
2. Whiskcornstarch,sugar,andsalttogetherinabowl.
3. Graduallyaddeggsandwhiskuntilsmooth.
4. Tempereggmixturewiththehotmilk.
5. Cookovermediumheatuntilmixturethickens.
6. Stirinbutter.Mixuntilcompletelyblendedin.
7. Pourinabowlandcoversurfacedirectlywithplasticwrap.Cooloveranice
bath.Chill.
Variations:
ChocolatePastryCream:
Forevery300gwarm pastrycream,stirin100gmelteddarkchocolate.
CoffeePastryCream:
Add8ginstantcoffeepowderor6gcoarselygroundcoffeetothemilk.
PastryCreamMousseline:
Forevery500gcoldpastrycream,foldin250gwhippedheavycream.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 82
Date :January2009
Rev.No :1
FLAKYPIEDOUGH
Yieldspastryfor1pieshell
AMOUNT INGREDIENTS
184g Pastryflour
pinch Salt
pinch Bakingpowder
113g Unsaltedbutter,cold
3752g Icewater
7g Coldvinegar
MOP:Biscuitmethod
Prebakeat350Ffor2025minutes
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Rev.No :1
CHOCOLATESHORTDOUGH
AMOUNT INGREDIENTS
68g Granulatedsugar
227g Unsaltedbutter
1 Wholeegg
3mL Vanillaextract
305g Breadflour
12g Cocoa
MOP:Creamingmethod
Prebakeat350Ffor2025minutes
CertificateinBakingandPastryArtsFundamentals
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PageNo : 84
Date :January2009
Rev.No :1
BASICPIEDOUGH
AMOUNT INGREDIENTS
340g APF
3g Salt
91g Unsaltedbutter
91g Shortening
Coldwater,asneeded
MOP: Biscuitmethod
Prebakeat350Ffor15minutes
CertificateinBakingandPastryArtsFundamentals
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PageNo : 85
Date :January2009
Rev.No :1
APPLEPIE
AMOUNT INGREDIENTS
2recipes BasicPieDough
6 GrannySmithapples,
peeled,cored&sliced
150g Granulatedsugar,dividedin2
50g Unsaltedbutter
60g Water
30g Cornstarch
3g Salt
2g Nutmeg
2g Cinnamon
15g Lemonjuice
15g Butter,melted
Eggwash
MOP:
1.Useonerecipetolinethepiepanandtheotherforthetopcrust.
2.Prebakethebottomcrustat350Ffor20minutes.
3.Sautetheapplesinthebutterandhalfofsugaruntilslightlysoft.
4.Mixthewaterandcornstarchthenaddtotheapples.Bringtoa
simmeruntilthick.
5.Removefromheatthenmixinremainingingredients.
6.Fillthepieshellwiththeapplemixture.Brushtherimofthedough
witheggwash.
7.Rolloutthedoughforthetopcrustandplaceitoverthefilling.
Crimptheedgestosealandcutafewventsontop.Brushwith
eggwash.
8.Bakeat400F,about45minutesoruntilfillingbubblesandcrustis
browned.
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PageNo : 86
Date :January2009
Rev.No :1
BANANACREAMPIE
Yieldsone9inchpie
AMOUNT INGREDIENTS
1recipe Basicpiedough
680mg Milk
170g Sugar
5g Vanilla
57g Cornstarch
85g Eggs
57g Eggyolks
28g Butter
227g Bananas,sliced
Sweetenedwhippedcream
MOP:
1. Rolloutpiedoughandlinepiepan.Linetheshellwithparchmentpaperand
weighdownwithdrybeans.Bakethepieshellat350Fforabout15minutes.
Removebeansandpaperandcontinuebakingforabout5minutes.Cool
completely.
2. Combine510gwith85gofsugarandthevanilla.Bringmixturetoaboil.
3. Meanwhile,combineremainingsugarwiththecornstarch,thenaddthe
remainingmilk,theeggs,eggyolks,andwhisktoblend.
4. Tempereggmixturewiththehotmilk.Cookforabout2minutesthenremove
fromheat.
5. Whiskinthebutter,thenstrainthemixture.
6. Pourthehalfofthehotfillingintothebakedpieshell.Coverwithalayerof
bananas,thentopwiththeremainingfilling.
7. Coverthesurfaceofthefillingdirectlywithplasticwrap.Cool.
8. Covertheentiresurfacedecorativelywithsweetenedwhippedcream.Serve.
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Date :January2009
Rev.No :1
PECANPIE
AMOUNT INGREDIENTS
165g Brownsugar
60g Unsaltedbutter
pinch Salt
200g Eggs
250g Cornsyrup
5g Vanillaextract
150g Pecans,chopped
MOP:
1.Blendthesugar,butter,andsaltwiththepaddleattachment.
2.Addeggsbitbybit,andmixuntilthoroughlycombined.
3.Addcornsyrupandvanilla.Blendwell.
4.Placepecansin8or9inchprebakedpieshellthenpourliquidmixture
ontonuts.
5.Bakeat375Ffor3540minutes.
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PageNo : 88
Date :January2009
Rev.No :1
QUICHELORRAINE
Yields1wholetartor45tartlets
AMOUNT INGREDIENTS
1recipe Flakypiedough
175g Cream
1g Salt
Pinch Whitepepper
Pinch Nutmeg
85g Eggyolks
100g Bacon,diced,cooked,anddrained
100g GruyerecheeseorEmmenthal,diced
MOP:
1. Combinecream,salt,pepper,nutmeg,andeggyolks.Blendthoroughly.
2. Distributebaconandcheeseevenlyoverthebottomoftheshells.
3. Pourcustardontop.Bakeat375Fforabout30minutes.
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Date :January2009
Rev.No :1
EMPANADAS
Yields12pieces
AMOUNT INGREDIENTS
2recipes Flakypiedough,
butusewholewheatflourinsteadofcakeflour
1012g Oil
120g Onions,chopped
pinch Sugar
1pc Garlicclove,minced
pinch Paprika
pinch Cumin
340g Groundbeef
Totaste Salt
Totaste Pepper
pinch Chilipowder
pinch Driedthyme
pinch Driedoregano
Eggwhite
MOP:
1. Cookthemeatfillingaccordingtotheorderoftheingredientsabove.Cool
thoroughlybeforeusingtofillthedough.
2. Dividedoughinto12equalpieces,thenrollinto6inchcircles.
3. Filleachcirclewithabout2Tbspcooledmeatfilling.Useeggwhitetoseal
theempanada.Chillforabout20minutes.Meanwhile,preheattheovento
425F.
4. Placeempanadasonagreasedorpaperlinedbakingsheetthenbakefor20
25minutesoruntiltheystarttoturngoldenbrown.Allowtocoolforabout10
minutesoutoftheovenbeforeeating.
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Date :January2009
Rev.No :1
CHOCOLATETRUFFLETART
Yields1012tartlets
AMOUNT INGREDIENTS
Chocolateshortdough
454g Cream
15g Sugar
142g Darkchocolate,melted
85g Eggyolks
15g Vanilla
145g Darkchocolate,chopped
145g Cream
MOP:
1. Rolloutdoughandlinetartpan.
2. Bakeshellforabout10minutesat350F.
3. Removeandallowshelltocool.
4. Forthefilling,combinecreamandsugarandbringtoaboil.
5. Combinemeltedchocolateandeggyolk,thenpourincreamandsugar
mixture.Addinvanillaextract.
6. Fillshelltothetopandbakeat325Fforabout1820minutes,untilfillingis
setbutnotdry.Coolcompletely.
7. Meanwhile,bringcreamtoaboilandpouroverchoppedchocolate.Allowto
sitforabout1minutebeforestirring.Pourovercooledtart.
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Date :January2009
Rev.No :1
LEMONTART
SweetTartPastry
AMOUNT INGREDIENTS
1 Eggyolk
15g Cream
5g Vanillaextract
185g APF
75g Powderedsugar
Pinch Salt
114g Coldunsaltedbutter
MOP:
1.Whiskeggyolk,cream,andvanillainasmallbowl.Setaside.
2.Combineflour,sugar,andsaltinabowl.
3.Cutthebutterintotheflouruntilfine,thenaddliquidingredients.
Mixjustuntildoughcomestogether.
4.Formintoadiskwithplasticwrapandchillforaboutanhour.
5.Whenfirm,rolloutlargeenoughtolinetartpan.Chillfor20
minutes.
6.Blindbakefor25minutesat375F.Removefoilandweightsand
bakefor10minutesmore.
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PageNo : 92
Date :January2009
Rev.No :1
LemonCurd
AMOUNT INGREDIENTS %
200g Eggyolks
100g Wholeeggs
225g Granulatedsugar
Juiceof4lemons
Zestof1lemon
Pinch Salt
114g Unsaltedbutter,cubed
45g Cream
MOP:
1.Whiskeggyolksandwholeeggsuntilcombined.
2.Addsugarandwhiskuntilcombined.
3.Addlemonjuiceandzestandwhiskuntilcombined.
4.Transfermixturetoasaucepan,addthebuttercubes,andcookovermedium
lowheat.Stirconstantlyandcookuntilcurdthickenstoasaucelikeconsistency
(170F).
5.Pourmixturethroughastrainer,thenstirinthecream.Pourthecurdintowarm
tartshell.
6.Baketartforabout1015minutes,untilfillingisshinyandcenterisnotquiteset.
Cooltoroomtemperaturebeforecutting.
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PageNo : 93
Date :January2009
Rev.No :1
APPLESTRUDELusingPHYLLO
AMOUNT INGREDIENTS %
360g Apples,peeled,cored,andslivered
8mL Lemonjuice
120g Granulatedsugar
30g Raisins,plumpedinliquid
3g Orangezest
1g Cinnamon
4sheets Phyllo
80mL Meltedbutter
10g Groundalmonds
MOP:
1.Tosstheappleswiththelemonjuiceandhalfofthesugarinabowl.Letstandfor
30minutes.Drainofftheliquid.
2.Combinedrainedappleswiththeraisins,orangezest,cinnamonandremaining
sugar.
3.Layoutonephyllosheetoverparchmentpaper.Thenbrushlightlywithbutterand
topwithasecondsheet.Brushthissheetlightlywithbutterthensprinklewithsome
groundalmonds.
4.Topwithathirdsheet,morebutterandnuts,andrepeatuntilfoursheetsofphyllo
havebeenstacked.
5.Placethemixturealongtheshortedgeoftheassembledstack.Usethepaperto
rollthedoughintoalog.
6.Placethestrudelseamsidedownonabakingsheet.Brushitlightlywithmelted
butterandbakeat375Funtilgoldenbrownandcrisp,forabout20minutes.
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Date :January2009
Rev.No :1
CHEESESTRUDELFILLING
AMOUNT INGREDIENTS
480g Creamcheese
120g Sugar
30g Cakeflour
5g Salt
5g Vanilla
3g Lemonzest,grated
60g Eggs
80g Sourcream
80g Raisins
MOP:
1.Combinecreamcheeseandbutterandblenduntilsmooth.
2.Addthesugar,flour,salt,vanilla,andzest.Blendatlow
speeduntilcompletelymixed.Donotcreamtoomuchsoas
nottoincorporatetoomuchair.
3.Addtheeggsgradually,thenmixinthesourcream.
4.Foldintheraisins.
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Date :January2009
Rev.No :1
BAKLAVA
Pastry
AMOUNT INGREDIENTS
20sheets Phylloleaves
300g Walnuts,chopped
40g Sugar
pinch Cinnamon
pinch Groundcloves
285g Meltedbutter
Syrpu
AMOUNT INGREDIENTS
300g Sugar
285g Water
120g Honey
Lemonzest
20g Lemonjuice
Cinnamonstick
MOP:
1.Mixtogetherthenuts,sugar,cinnamon,andcloves.
2.Butterthebottomandsidesofarectangularbakingpan.
3.Layoneofthephyllosheetinthebottomofpan,thenbrushitwithbutter.
4.Repeatuntilthereare8butteredsheetsinthepan.
5.Sprinkle1/3ofthenutmixtureinthepaninanevenplayer.
6.Lay2moresheetsontop,makngsuretobuttereachsheet.
7.Sprinkleanotherthirdofthenutmixture,another2sheets,thenthe
remainingnuts.
8.Finallylayanother8sheetsontop,makingsuretobuttereachsheet.
9.Trimtheexcesssheetsstickinguparoundtheedgesofthepan.
10.Chillthepastryforabout20minutestosolidifythebutter.
11.Cutthepastryinto4rowsof6squares,thencutthesquaresdiagonallytomake
triangles.
12.Bakeat350Ffor5060minutesuntilgoldenbrown.
13.Whilebaklavaisbaking,combinethesyrupingredientsandbringtoaboil.
Simmerfor10minutesthencooltolukewarm.Removecinnamonstickandlemon
zest.
14.Whenpastryisbaked,pourwarmsyrupandletitstandovernight.
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Date :January2009
Rev.No :1
CANNOLISHELLS
AMOUNT INGREDIENTS
175g Breadflour
175g Pastryflour
30g Sugar
1g Salt
60g Butter
50g Wholeegg,beaten
125g Marsalawineorwhitewine
MOP:Biscuitmethod
Kneaditafewtimesuntilsmooth,beforewrappinginplastic.
Restforatleast30minutesatroomtemperature.
MAKEUP:Rolloutinthinrounds.Prickafewtimes,thenrollaround
metaltubes,sealingtheendswitheggwhite.
Deepfryinveryhotoil(350F)untilgoldenbrown.
Carefullyslipoutofthetubeswhenalmostcookedthrough.
Drainandcoolcompletelybeforefilling.
RicottaFilling:
AMOUNT INGREDIENTS
454g Ricottacheese
75g Powderedsugar
10g Vanilla
40g Glazedfruits
20g Candiedorangepeel
20g Chocolatechips
240g Cream,whippedtostiffpeaks
MOP: Creamricottacheese,powderedsugar,andvanilla.
Mixinthefruits,peel,andchocolatechips.
Foldinthewhippedcream.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 97
Date :January2009
Rev.No :1
CRMEBRLE
AMOUNT INGREDIENTS
112g Granulatedsugar
106g Eggyolks
560g Cream
pinch Salt
2 Vanillaextract
Granulatedsugar
MOP:
1.Mixtheeggsandsugaruntilwellcombined.
2.Scaldthemilkthetemperthehotmilkintotheeggs.
3.Addthesaltandvanilla.
4.Placethemoldsinapanlargeenoughtoholdthem,andfillthemcloseto
thetopwiththecustard.Carefullyaddhotwateraroundthemoldsuntilit
reachesthreefourthsofthewayuptothesides.
5.Bakeat325Fforabout1820minutesoruntiltheyareset.
6.Removethecustardsfromthewaterbathandletthem cool.
7.Sprinklejustenoughgranulatedsugarontopofthecustardtocoverthe
surface.
8.Caramelizethesugarusingablowtorchorunderabroiler.
CertificateinBakingandPastryArtsFundamentals
DocID :Formulas
PageNo : 98
Date :January2009
Rev.No :1
CRMECARAMEL
AMOUNT INGREDIENTS
170g Granulatedsugar
Fewdrops Lemonjuice
480g Milk
114g Sugar
210g Eggs
MOP:
1.Placethefirstmeasurementofsugarandthelemonjuiceinathickbottomed
saucepan.Placeovermediumheatandstirconstantlyuntilsugarmeltsand
caramelizes.
2.Pouralayerofcaramelonthebottomofthemoldsandsetaside.
3.Scaldthemilk.
4.Whisktheotherportionofsugarandtheeggs.Temperthehotmilkintothe
sugareggmixture.Straintoremoveanylumpsthatmayhaveformed.
5.Placethemoldsinalargerpanthenfillthemalmosttothetopwithcustard.
6.Addhotwateraroundthemolds,enoughtoreachaboutthreefourthsofthe
wayupthesides.
7.Bakeat325Fforabout30minutes,butbakeslightlylongerisusingalarger
mold.
8.Letcoolcompletelyandrefrigerateforatleast4hours.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 99
Date :January2009
Rev.No :1
CHOCOLATEPOTSDECRME
MOP:
.
1.Whiskeggsyolks,wholeeggs,andsugaruntilcombined.
2.Chopthechocolateintosmallpieces.
3.Scaldhalfandhalf,thenaddchocolateandstiruntilmelted.
4.Temperhotmilkmixtureintotheeggs.
5.Addvanillaextract.
6.Followsamestepsofplacingcustardintomolds,asforcrmebruleeand
crmecaramel.
7.Bakeat325Ffor2030minutes.Letcool,thenchill.
AMOUNT INGREDIENTS
40g Eggyolks
75g Eggs
70g Granulatedsugar
85g Unsweetenedchocolate
480g Halfandhalfor
equalportionsofcreamandmilk
2g Vanillaextract
CertificateinBakingandPastryArtsFundamentals
DocID :Formulas
PageNo : 100
Date :January2009
Rev.No :1
PANNACOTTA
AMOUNT INGREDIENTS
8g Gelatin
60g Water
480g Cream
450g Milk
150g Sugar
pinch Salt
MOP:
1. Bloomgelatininthewater.(510minutes)
2. Combinecream,milk,sugar,&salt.Stirovermediumheatto
dissolvesugar,butdonotletitsimmer.
3. Meltthegelatinoverabainmariethenaddtocreammilk
mixture&blendwell.
4. Pourintomolds,covertightly,&chillforatleast4hours.
CertificateinBakingandPastryArtsFundamentals
DocID :Formulas
PageNo : 101
Date :January2009
Rev.No :1
VANILLASOUFFLE
AMOUNT INGREDIENTS
90g Allpurposeflour
90g Butter,softened
500mL Milk
120g Sugar
89 Eggyolks
10g Vanilla
MOP:
1.Worktheflourandbuttertoformapaste.
2.Dissolvethesugarinthemilkandbringtoaboil.
3.Beatintheflourmixtureuntiltherearenolumps.
4.Cookovermediumheat,mixingconstantlyuntilthickand
smooth.
5.Removefromheatandtransfertoabowl.Cool10minutes.
6.Beatintheeggyolksandvanilla.
7.Thismixtureisgoodfor12portions.
Tomake1portion:Use30geggwhitesand5gsugarperportion.
1.Buttertheinnerportionofaramekinandcoatwithgranulated
sugar.Tapoutexcesssugar.Setaside.
2.Scaleout1portionofthecustardbaseintoabowl.
3.Whipeggwhitesuntilsoftpeaksform.Addsugarandwhipuntil
mediumpeaksform.
4.Foldeggwhitesintosoufflbase.
Pourmixtureintopreparedramekin.Smoothoutthetopandclean
thesides.
5.Bakeat375Fforabout1520minutes.
6.Serveimmediately.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 102
Date :January2009
Rev.No :1
CHOCOLATESOUFFLE
Yields23portions
AMOUNT INGREDIENTS
30g Cream
115g Darkchocolate
7g Butter
2 Largewholeeggs,separated
Dash Creamoftartarorlemonjuice
10g Sugar
MOP:
1.Prepareramekins.Preheatovento375F.
2.Meltcream,chocolate,andbutteroverabainmarie.Leavetocool.
3.Whiskeggyolksintothechocolate.Setaside.
4.Beateggwhiteswiththeaciduntilsoftpeaksform.Addthesugar
thencontinuetobeatuntilmediumpeaksform.
5.Foldthemeringueintothechocolatemixture.
6.Pourbatterintothepreparedramekins.Bakeforabout15minutes.
Serve.
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PageNo : 103
Date :January2009
Rev.No :1
CHEESESOUFFLE
Yields12portions
AMOUNT INGREDIENTS
Meltedbutter
Parmesancheese
75g butter
75g APF
750g hotmilk
5g salt
5g pepper
pinch Cayennepepper
pinch Nutmeg
12 Eggyolks
300g Gruyere,Swiss,orcombination
MOP:
1.Butterramekinsthensprinklewithparmesancheeseordrybread
crumbs.
2.Inasaucepan,makearouxwiththebutterandflour.
3.Add750ghotmilkandstiruntilthickened.
4.Add5gsalt,5gpepper,apinchofcayenne,andapinchof
nutmeg.
5.Temperin12eggyolksand300gcheese(Gruyere,Swiss,
cheddar,oracombination).
6.Dividemixtureinto12portions.
7.Perportion,foldinwhippedeggwhites(madewith35gegg
whites).
8.Bakeat400Ffor1215minutes.
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PageNo : 104
Date :January2009
Rev.No :1
CROISSANTBREADPUDDING
Yields19x13pan
AMOUNT INGREDIENTS
1618pieces Plaincroissants,cutup
75g Raisinsorotherdriedfruit
30g Brandy
160g Eggs
125g Sugar
270g Milk
250g Cream
60g Butter,melted
5g Cinnamon
5g Nutmeg
5g Vanilla
pinch Salt
60g Butter,cubed
15g Cinnamonsugar
MOP:350F
1.Soaktheraisinsinthebrandyandletstanduntilraisinsareplumped.
2.Greasearectangularpangenerously.Placehalfofthecroissantsinthepan,
sprinkletheraisins,thentopwiththeremainingcroissants.
3.Beattheeggsandsugaruntilthick.Whiskinmilk,cream,meltedbutter,spices,
vanilla,andsalt.Pourmixtureoverthecroissants,cover,andleavetoabsorbinthe
chillerforatleast30minutes.
4.Beforebaking,bringtoroomtemperature.Dotwithbuttercubesandsprinkle
cinnamonsugar.Bakefor40minutes.
CertificateinBakingandPastryArtsFundamentals
DocID :Formulas
PageNo : 105
Date :January2009
Rev.No :1
VANILLABAVARIANCREAM
AMOUNT INGREDIENTS
11g Gelatinpowder
75g Coldwater
65g Eggyolks
65g Sugar
250gg Milk
4g Vanilla
250g Cream
MOP:
1.Sprinklegelatinincoldwaterandletitbloomfor510minutes.
2.Whipeggyolksandsugaruntilthickandlight.Scaldmilkand
slowlytemperintoeggyolks.
3.Cookoverabainmarieuntilslightlythick.
4.Liquefygelatinoverabainmariethenmixintohotcustardsauce.
5.Coolthemixtureoverice,stirringoccasionallyuntilitthickens.
6.Whipcreamuntilsoftpeaksform.Folditintothethickenedcream.
7.Pourintomoldsorservingdishes.Chilluntilset.
Variations:
DarkChocolateBavarian:Add100gchoppedchocolate tothehotcustard.
WhiteChocolate:Add125gwhitechocolate.
Coffee:Add5gcoffeepowder.
Liqueur:Addaliqueurorspiritsuchasbrandy,kirsch,orrum.
CertificateinBakingandPastryArtsFundamentals
DocID :Formulas
PageNo : 106
Date :January2009
Rev.No :1
MANGOMOUSSE
AMOUNT INGREDIENTS
5g Gelatinpowder
63g water
105g Cream
227g MangoPuree
36g Eggwhites
64g Sugar
1. Bloomthegelatin.
2. Whipthecreamtomedium.Chill.
3. Warmhalfofthemangopuree.Removefromheat.Meltthegelatinover
hotwater.Addtheliquidgelatintothepureeandstir.Blendinremaining
half.ofmangopuree.Setasidetocool.
4. MakeaSwissmeringuewiththeeggwhitesandsugar.
5. Foldin1/3ofthemeringueintothemangopureemixture.When
incorporated,foldintheremainingmeringue.Foldinthewhippedcream.
6. Pipeintomoldsorpreparedshells.Refrigerateuntilset.
CertificateinBakingandPastryArtsFundamentals
DocID :Formulas
PageNo : 107
Date :January2009
Rev.No :1
CHOCOLATEICECREAM
AMOUNT INGREDIENTS
480g Milk
480g Cream
200g Sugar
pinch Salt
142g Eggyolks
100g Unsweetenedchocolate,melted
MOP:
1. Combinemilk,cream,100gsugar,&salt.Scaldovermediumheat.
2. Blendeggyolkswiththeremainingsugarthentemperwiththehotcream
mixture.
3. Cookthetemperedeggcreammixture,stirringconstantly,untilmixture
thickens(180Fmaximumtemp).
4. Removefromheatandstirinmeltedchocolateuntilsmooth.Strainand
transfertoabowlthatisoveranicebath.Coolcompletelybeforechilling.
Chill.Forbestresults,chillatleast12hoursbeforeprocessing.
5. Processinanicecreammachine,thenfreezeafewhoursbeforeserving.
Variations:
MilkChocolateIceCream:Reducesugarto120g.Use227gmilkchocolate.
WhiteChocolateIceCream:Reducesugarto85g.Use227gwhitechocolate.
CoffeeIceCream:Removechocolate.Use60gcoarselygroundcoffeebeans.
Steepbeansinthehotmilk&creamforabout15minutes.Strain&reheatliquid
beforeproceedingtoStep2.
VanillaIceCream:Split1vanillabean,scrapetheseeds,thenaddthem&thepod
tothehotmilk&cream.Steepforabout10minutes.Removethepodbefore
proceedingostep2.
CertificateinBakingandPastryArtsFundamentals
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PageNo : 108
Date :January2009
Rev.No :1
INDIVIDUALTARTETATIN
Yields4
AMOUNT INGREDIENTS
200g Sugar
Lemonjuice
75g Unsaltedbutter
4 GrannySmithapples,thinlysliced
Puffpastryorflakypiedough
MOP:Preheatovento400F.
1.Moistensugarwithalittlelemonjuicethencooksugarovermediumheat
untilcaramelincolor.
2.Addbutterandmixuntilblended.
3.Pourcaramelintobutteredramekins.Setaside.
4.Thinlysliceapplesandarrangeintoeachramekin.
5.Brushappleswithalittlebutter,thentopeachramekinwitharoundofpuff
pastryorflakypiedough.
6.Bakefor2025minutes,untilpastrypuffsandisbrownednicely.
7.Removefromovenandletstandforabout1015minutesbeforeturningout
oftheramekin.Servewithvanillaicecreamorwhippedcream.
CertificateinBakingandPastryArtsFundamentals
DocID :Formulas
PageNo : 109
Date :January2009
Rev.No :1
POACHEDFRUIT
AMOUNT INGREDIENTS
250g Waterorwine
125200g Sugar
2g Vanillaextractor
Lemonpeelandjuice
375g Wholepeeledfruit,suchas
apples,pears,pineapple
MOP:
1.Combinewaterorwineandsugarinasaucepan.Heatosimmeringuntilsugaris
dissolved.Lowertemperatureofliquidto150F.
2.Addthevanillaorotherflavorings.
3.Addpreparedfruitandcookfor12minutes.
4.Letfruitcoolinthesyrupandkeepintheliquiduntilneeded.
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PageNo : 110
Date :January2009
Rev.No :1
CRMEANGLAISE
Yields3cups
AMOUNT INGREDIENTS
120g Eggyolks
142g Granulatedsugar
10g Vanillaextract
480g Halfandhalf
1.Combineeggyolksandsugarandwhipuntillightandfluffy.
2.Scaldthehalfandhalf.Temperintotheeggyolks.
3.Whiskoverbainmarieuntilsaucethickenstodesiredconsistency.
CRMECHANTILLY
AMOUNT INGREDIENTS
480g Cream
15g Granulatedsugar
5g Vanillaextract
CARAMELSAUCE
AMOUNT INGREDIENTS
455g Sugar
80g Water
2g Lemonjuice
30g Cornsyrup
360g Cream
55g Butter
STRAWBERRYSAUCE
AMOUNT INGREDIENTS
685g Strawberries
285g Granulatedsugar
8g Cornstarch
ZABAGLIONE/SABAYON
AMOUNT INGREDIENTS
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PageNo : 111
Date :January2009
Rev.No :1
120g Eggyolks
170g Granulatedsugar
350g MarsalaorWine

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