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Advance Baking
Advance Baking
Day 10 – Bagel 34
Dish 1 34
Ingredients 34
Method 35
Method for filling 36
Day 11 - Quiche 37
Dish 1 Spinach and Mushroom Quiche 37
Ingredients for the base 37
Ingredients for filling 38
Method 38
Chefs Tip 39
Dos & don’t 39
Pricing 39
Yield 40
Storage and Shelf Life 40
Measurement Chart 40
Tools Used 41
Morphy Richards 52 RCSS 52-Litre Oven Toaster Grill (Black) 42
Philips Daily Collection HR1459 300-Watt Hand Mixer (White and Beige) 43
Bulfyss Popular Combo - 8Pcs Black Measuring Cups and Spoons Set, Silicone Series
Spatula and Brush Set 44
Crystal 11-inch Bread Knife, CL217 45
Bulfyss Cake Icing Spatula Knife - 8 Inch 45
Method
1. Preheat the oven at 180 degree Celcius (convection mode only/ OTG, middle rack
both the rods ON) for 10 mins, for Gas - Medium Flame (remove rubber n whistle)
2. Sieve the flour, baking powder, baking soda, corn flour, pistachio flour and keep
aside.
3. Beat butter, powdered sugar and condensed milk and essence and mix for 2
minutes.
4. Add vinegar and milk.
5. Add milk and dry ingredients alternately and mix for 1 minute.
6. Add green color.
7. Pour the batter into a greased cake mold (6 inch Tin).
8. Bake for 30 to 35 mins at 180 degrees.
Rose Petals
Chef tips
1. While adding water to the sponge batter be careful not to add all together. It can
make your batter too flowy.
Price Range
1200 Rs
Ingredients
Salt ¼ tsp
Chocolates/ flowers/
fresh For Garnish - -
fruits/Macaroons
Method
1. Warm the cream and add the chopped chocolate.
2. Whip the whipping cream to stiff peaks.
3. Carve the cake.
4. Slice the layers
5. Soak the sponge using water
6. Put a layer of whipped cream and decorate with garnish of your choice
Chefs Tip
1. Make a stencils using thick chart paper according to the size of the cake
Price Range
1100 per kg
Ingredients
Name Measurement in gm Measurement in Replacement
Cups & spoons
Cornflour 4 gm 1 tsp
Salt pinch
Xanthan gum 1 gm
Ingredients: Cake
Name Measurement in gm Measurement in Replacement
Cups & spoons
Nutella 60 gm - -
Rice crisp 40 gm -
Crushed Hazelnut 50 gm
Method .
1. In a pan add nutella and warm the mixture,
2. Add the rice crisp and let it coat with nutella .
3. Spread this mixture over the parchment paper and spread .
Chefs Tip
1. Put a cling wrap and then close the lid of the container .This will prevent your ice
cream from turning stony or very hard .
Yield
1 kg
Storage
Wrap the surface ice cream base with cling wrap and store in Airtight containers frozen (in
a deep freezer).
Shelflife
4-6 months
Ingredients
Wheat flour/
Flour 100 gm ¾ cup + 1 tbsp
multigrain
Salt ¼ tsp
Oreo Chunks 30 gm
Method .
1. Whip cream cheese with sugar.
2. Mix vanilla ice cream base with cream cheese mixture.
3. Add The crushed oreo powder.
4. Cling wrap the cake tin.
5. Place the red velvet sponge at the bottom of the pan .
6. Assemble with cream cheese and oreo chunks filling.
7. Frost the entire cake.
8. Let the cake sit inside the freezer for 6 hours.
Pricing
1400 rs Kg
Yield
1 kg
Wrap the surface ice cream base with cling wrap and store in Airtight containers frozen (in
a deep freezer).
Ingredients
Water 15 ml 1 tbsp
Water 52 gm
Castor Sugar 50 gm
White Chocolate
Cream Cheese
Frosting
Method
1. Microwave the Cream cheese and amul cream until it is nice and smooth.
2. Combine cornflour (1 tbsp), custard powder , sugar and water together and add it
to the cream cheese mixture.
3. Sieve the dry ingredients like flour , cornflour , baking powder and add it to the
cream cheese mixture. Add Vanilla essence.
4. Combine cream of tartar and sugar.
5. Combine water, whey protein and xanthan gum.
6. Start whipping till soft peaks.
7. Then fold it in the cream cheese mixture in 3 parts.
8. Pour this mixture in a 6 inch tin lined with parchment paper.
9. Preheat your oven at 130 degrees for 10 minutes.
10. Bake at 130/140 C for 40-45 min in a water bath method
11. White Chocolate cream cheese filling- Beat butter till light and fluffy.
Chefs Tip
1. No greasing of the tin is required
Pricing
1400 rs Kg
Yield
700 gm
Sugar 50 gm ¼ cup -
Method
1. Warm the milk, butter and vanilla essence.
2. In a bowl, whisk together the flour, yeast and sugar.
3. Add the lukewarm mixture with the dry ingredients until the liquid is absorbed by
the flour.
4. Transfer to the work surface and knead for 10 minutes with your hand until the
dough is smooth and elastic.
Sugar 50 gm ¼ cup -
Method
1. Take 3 to 4 tbsp of room temperature milk and dissolve the cornflour in it.
2. Heat the remaining milk in a saucepan.
3. Just before the milk starts to boil add sugar vanilla essence and cornflour mixture.
4. Keep stirring until it thickens.
5. Then pour it into the bowl and cover it.
6. Allow it to cool completely.
Sugar 50 gm ¼ cup -
Butter 80 gm ⅓ cup -
Method
1. Add butter, cream, sugar and essence and bring it to boil.
2. Then add in the almond and let it cool completely.
3. Preheat the oven(convection mode Microwave/ OTG - both rods ON, middle rack) at
180 degrees for 10 mins, for Gas - medium Flame (remove rubber n whistle)
4. Spread the mixture on the yeast dough and bake the cake in the preheated oven for
25 to 30 minutes.
5. Carefully loosen the sides with the help of a knife.
6. Let it cool completely.
Chefs Tip
1. Before you start adding the topping the cake should be cold.
Pricing
1300 Rs kg
Yield
800 - 1000 gm
Measurement in
Name Measurement in gm Replacement
Cups & spoons
Wheat flour/
All Purpose Flour 125 gm 1cup +1 tbsp
Multigrain Flour
Chopped
Strawberry/
60 gm
strawberry Jam/
strawberry Compote
Cornflour 1 tbsp
If not using
condensed milk,
LukeWarm Water 100 ml ½ cup minus 2 tbsp
replace with same
quantity of milk
Method
1. 6 Inch pan
2. Grease oil
3. Place baking paper
4. Place a stand and heat the pan for 5 min on medium flame
5. After 5 min place the mold
6. Cook it on medium low flame for 30 - 40 min
7. Or bake in a preheated oven at 180c for 30-40 mins
8. Preheat the oven(convection mode Microwave/ OTG - both rods ON, middle rack) at
180 degree for 10 mins, for Gas - Medium Flame (remove rubber n whistle)
9. Sieve the flour, baking powder, baking soda, corn flour and keep aside
10. Beat butter, oil ,sugar and curd and Vanilla essence for 2 minutes.
11. Add water and dry ingredients alternately and mix for one minute.
12. Add the chopped strawberry dusted with flour.
13. Pour the batter into a greased 6 inch cake mold.
14. Bake for 30 to 35 mins at 180 degrees (convection mode only/ OTG), for Gas
medium Flame (remove rubber n whistle) for 30-35 mins
Method
1. Heat the amul cream and add chamomile powder.
2. Let it come to room temperature and then chill the mixture in the fridge.
3. Mix the cream Cheese and add icing sugar.
4. Whip the whipping cream until stiff peaks.
5. Add cream cheese and icing sugar mixture.
6. Slice the cake into three parts.
7. Add the layer of cream and chopped strawberry in between.
Chefs Tip
1. This cake is served like a naked cake with less icing
Pricing
1200 Rs
Yield
1 kg
Ingredients
Measurement in
Name Measurement in gm Replacement
Cups & spoons
Wheat flour/
All Purpose Flour 125 gm 1cup +1 tbsp
Multigrain Flour
Castor Sugar 90 gm
Cocoa Powder 25 gm
Burnt Orange
Caramel
Orange Juice 75 ml
Crunchy Hazelnut
Choco Chips
Roasted Hazelnut
100 gm
chopped
Method
1. Preheat the oven(convection mode Microwave/ OTG - both rods ON, middle rack) at
180 degree for 10 mins, for Gas - Medium Flame (remove rubber n whistle)
2. Sieve the flour, baking powder, cocoa powder and keep aside
3. Beat butter, sugar and Vanilla essence for 2 minutes.
4. Add milk and dry ingredients alternately and mix for one minute.
5. Pour the batter into a greased 8 inch cake mold.
6. Fudge Topping- In a bowl add castor sugar, brown sugar and cocoa powder.
7. Mix well and sprinkle this on top of the cake batter.
8. Add boiling hot water on top of the cake batter.
9. Bake for 30 to 35 mins at 180 degrees (convection mode only/ OTG), for Gas
medium Flame (remove rubber n whistle) for 30-35 mins
10. Burnt Orange Caramel- In a pan add sugar and caramelize the sugar until Golden
Brown.
11. Switch Off the flame and add orange juice and keep mixing.
12. Switch on the flame again and cook until the mixture looks even.
Chefs Tip
1. Sieving of the dough is important to avoid cocoa powder lumps.
Pricing
1000 rs kg
Yield
1 kg
Salt 10 gm 2 tsp -
Sugar 30 gm 2 tbsp -
Measurement in
Name Measurement in gm Replacement
Cups & spoons
Sugar - 1 tsp -
Oregano - ½ tsp -
Vinegar - ½ tsp -
Oil - 1 tsp -
Basil leaves 25 gm - -
Processed Cheese 50 gm - -
Chefs Tip
1. Use any filling of your choice. Filling like pesto sauce or ganache filling can also be
used.
2. To enhance the flavour of spinach pesto sauce more you can even add lemon juice
around 1 tsp
Pricing
Rs. 250 depending upon the variety of filling used.
Yield
Ingredients
sugar 1 tbsp
Water 200 ml
Honey 15 gm 1 tbsp
Salt 5 gm
Grated Carrot 50 gm -
Chopped capsicum 50 gm
Chopped Cabbage 50 gm
Salt ½ tsp
Pepper ½ tsp
Chefs Tip
1. Let the cut bagels proof till its double in size.
Pricing
130 rs each or it will depend on the fillings used.
Yield
7 to 8 bagels
Measurement in
Name Measurement in gm Replacement
Cups & spoons
Unsalted butter,
113 grams ½ cup salted butter
room temperature
maida, cashew
Almond powder 25 grams ⅛ cup
powder, oats flour
pepper 1 tsp
Apple Filling
Spinach 100 gm -
Salt ½ tsp -
Oil 1 tsp
Butter 1 tbsp
Pepper ½ tsp
Milk 120 ml
Origano 1 tsp
Method
1. For the filling- In a pan add butter and oil.
2. Add onion and fry till translucent .
3. Add mushroom and cook until slightly soft.
4. Add spinach ,salt and pepper and cook for two minutes.
5. Take another pan and add the butter
6. Melt the butter in medium flame and add the flour and cook for 1 minute.
7. Add milk and cook until it starts becoming thick .
8. Add cheese , oregano and chili flakes and cook for 30 seconds.
9. Add the above mushroom spinach mixture.
Chefs Tip
1. Use any filling of your choice. Filling like vegetable or pizza fillings can also be used.
2. While making the pie crust, make sure to add enough liquid to the dough.
Pricing
Rs. 800-1200, depending upon the variety of filling used.
Yield
800 gm