Chocolate chip cookies | Yield | 30 Nos | ||
| Baking temp | 150C | |||
| Baking time | 20-30 mins | |||
| Refined flour | 125 | Gms | ||
| Pd. Sugar | 75 | Gms | ||
| Butter/Margarine | 100 | Gms | ||
| Eggs | ½ | No. | ||
| Chocolate chips | 25 | Gms | ||
| Baking pd | A pinch | | ||
| Vanilla essence | Few drops | | ||
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Steps:
| 1. | Cream butter and sugar. |
| 2 | Add the beaten eggalong with the essence. |
| 3. | Mix in the flour with the baking pd. |
| 4. | Add chocolate chips and fold lightly. |
| 5 | Divide into portions round them up and place them on lightly greased tray. |
| 6 | Bake at 150 C for 30-40 mins. |
Crème caramel
Ingredients Quantity
Eggs 2 N
Grain Sugar 60 g
Milk 300 ml
Vanilla essence few drops
Grain sugar [for caramelisation] 30 g
Nutmeg powder a pinch
Method
1 Place some sugar in four baba moulds and caramelize it.
2 In a vessel, beat eggs and sugar lightly add warm milk and mix.
3 Add essence and strain through a muslin cloth.
4 Pour this mixture into the prepared baba moulds.
5 Sprinkle some nutmeg powder over the caramel, cover and bake in a water bath at 120 C for 45minutes to 1 hour.
FRENCH BREAD (400 gm)
Ingredients Quantity
Refined flour 250 gm
Yeast 10 gm
Sugar 10 gm
Salt 7-8 gm
Water 150 ml approx.
Poppy seeds 5 gm
Egg 1 for egg wash
METHOD
1. Make a dough using all the ingredients except poppy seeds. The dough has to be a hard dough. Round it up and keep it for proving for about 20 minutes.
2. Knock back and mould it into a French bread i.e. bulging in the centre and tapering at the ends and place it on a French bread tray to prove for about 30 minutes.
3. Apply egg wash. Sprinkle some poppy seeds. Make 2-3 slashes and bake at 200°C for 20 minutes. Then reduce the temperature to 100°C and allow the bread to harden up.
| Mango bavarois | Number / Wt. | 450 ml | ||
| Baking temp. | --- | |||
| Baking time | --- | |||
| Ingredients | Quantity | Units | ||
| Egg yolks | 2 | No. | ||
| Grain sugar | 60 | gm | ||
| Milk | 300 | Ml | ||
| Gelatin | 15 | Gm | ||
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Steps:
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Standard:
NANKHATAI
Ingredients Quantity
Refined flour 140 gm
Powdered sugar 80 gm
Hydrogenated fat or 90 gm
Clarified butter (ghee)
Ammonium carbonate 1/8 tsp
Soda bicarbonate 1/8 tsp
Curd 1 tblsp
Nutmeg powder or ½ tsp
Cardamom powder
Charoli/pistachio/cashewnuts 10 gm
METHOD
1. Cream fat and sugar well.
2. Add in the curd, ammonia and soda bicarbonate. Cream well.
3. Add the flour and knead well with cardamom powder.
4. Divide into 20 portions.
5. Form into smooth round balls and place on a greased tray.
6. Decorate with pistachio or charoli.
7. Bake at 110°C for about 45 minutes to one hour.
TRICOLOUR BISCUITS (8 portions)
Ingredients Quantity
Biscuit Base
Refined flour 170 gm
Powder sugar 85 gm
Margarine 85 gm
Baking powder ¼ tsp
Vanilla essence few drops
Milk (cold) 45 ml
Filling
Yellow jam 115 gm
Red and green coloring
Butter icing – little
METHOD
1. Sift flour and baking powder.
2. Cream margarine and sugar till light and fluffy.
3. Add essence to milk.
4. Work in flour with hands using as much milk as necessary to make pliable dough.
5. Roll out and cut even number of biscuits using a cutter.
6. On half the number cut out three holes with a half inch Savoy
7. Bake at 150 C for about 30 minutes.
8. Sandwich a plain biscuit with a holed one using a thin layer of butter icing.
9. Sprinkle over the icing sugar and fill each hole with different coloured jam, yellow green and red.
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