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Baking Recipes
Baking Recipes
Ingredients:
1. In a large bowl stir the flour, salt, baking powder, sugar and cinnamon together
2. In a seperate bowl mash the banana with a fork until very little lumps left.
3. Mix in the egg, oil and vanilla extract into the banana
4. Fold in mashed banana mix into the dry ingredients using a fork. Do not over mix, just mix it
gently.
5. Spoon into a lined 2 lb loaf tin and bake in an oven preheated to 350oF (180oC) for 45- 50
minutes until the loaf is golden brown and springs back when prodded gently with your finger.
Leave in the tin for 10 minutes, then turn out on to a wire rack.
BROWNIES
Ingredients
Instructions
1. Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and
set aside.
3. Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light
in color.
4. Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the
wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
5. Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining
chocolate chunks.
6. Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to
the touch.
7. Remove from the oven and allow to cool to room temperature before removing from the baking
tray and slicing into 16 brownies. Enjoy!
RED VELVET CUPCAKE
Ingredients (sponge):
1. Sifted the dry ingredients (Self raising flour, Cocoa powered, Caster sugar, salt) into the mixing
bowl.
2. Add the unsalted butter (room temperature) and eggs
3. Mix it into low speed to high speed in a minute
4. Mix all together the buttermilk, red food colour paste and vanilla extract
5. Mix all together again the cupcake butter in a minimum speed and then pour all the red flavor in
the mixing bowl into high speed in 20 sec.
6. Decrease the speed into minimum and pour the cider vinegar and baking soda and then increase
again the speed of the mixer for a full blast.
7. Mix again using spatula. Do not over mix the butter.
8. Fill up the cupcake butter into cupcake tin for about 3/2
9. Place the cupcake tin in the oven at 170C/ 335F for about 22 mins
For the icing:
1. Put unsalted butter and cream cheese in the mixing bowl and then mix using the paddle for
about 30 sec. ( it should be pale and fluffy)
2. Add the icing sugar in the mixing bowl.
3. Mix it into low to high speed for a minute
4. Fill up in the piping bag
Chocolate Cupcake
Ingredients:
Instructions:
1. Combine all the sifted dry ingredients (flour, caster sugar, cocoa powder, baking soda and salt)
2. Combine all the wet ingredients (coffee, vegetable oil, buttermilk and eggs)
3. Add the dry ingredients to wet ingredients. Mix all together (do not over mix)
4. Scoop the chocolate butter in the cupcake tin and put it in the oven at 160C/325F for 24 mins
Chocolate Buttercream
Ingredients:
1. Put the butter in the mixing bowl and then mix it at high speed for about 5 mins. ( it should be
pale and fluffy)
2. Add about half of the sifted icing sugar. (start from the low speed when the ingredients is
combine all together change the speed to medium to high speed for 3 mins) after 3 mins add
the rest of the icing sugar repeat the speed from low to high speed for 3 mins.
3. Keep the low speed and add the milk. And then increase the speed too high for 2 to 3 mins.
4. Decrease your speed to minimum speed and add the chocolate to the mixing bowl and increase
your speed from low to medium speed for 2 mins.
5. Use a spatula to mix the buttercream and the mix again in the full blast for the final outcome.
Chocolate Chip Cookies’s Jemma
Ingredients:
Instructions:
1. Add batter, brown sugar, and muscovado sugar. And then beat them from 1 or 2 mins. (Pale and
Fluffy)
2. In low speed add vanilla extract and then add eggs ( one at a time)
3. Add the flour, baking powder and salt. Mix it at a low speed.
4. If the ingredients if well combine add the chocolate chips
5. This next step is optional – place the cookie dough in the refrigerator or freezer for 2hr or
overnight.
6. Bake the cookie for 180C for 10-15 mins.
Chocolate Chip Cookies
Ingredients:
Instructions:
1. Cut the chocolate in chunks and melt the batter to allow it to cool.
2. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch,and salt. Set aside.
3. In a large bowl, mix together the cooled melted butter with both sugars.
4. Then, add eggs one at a time and then add vanilla extract. Beat until just combined.
5. With mixer on low incorporate the flour mixture.
6. Fold in the chocolate chunks. Cover and refrigerate the dough for about a couple of hours or
overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
8. Using an ice cream scoop, take equal portions of dough and place on the prepared baking
sheets, 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and
underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to
remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate
chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
10. These cookies can be kept for several days at room temperature and can freeze up to several
months.
CHEESE TART
INGREDIENTS:
1. Cream cheese, salt-free butter, pure cheese, sugar, slow- fired, stir, stir until no grain.
2. Add protein after the fire, Yunni oil and cook slowly until it is slightly thick (too thick, it will be
hard, will be too thin flat surface like a tart tart) after 2-3 hours and let cool frozen snow
3. Unsalted butter until soft discharge rt was added to a stirred pale yellow sugar
4. Add flour and mix well then add half eggs egg mix (not excessive agitation) twist wrapped group
than half an hour refrigerated dough discharge into six parts In the mold, simmer and refrigerate
for more than half an hour.
5. Put in a preheated oven at 180 ° C for 20 minutes.
6. Cool and refrigerate.
7. Remove the snow cheese paste and add it to the rind. Then add a layer of yolk to the upper
layer of the oven at 230 ° C for 5~8 minutes. baked to the surface color can be (too long filling
hardens) to complete
8. Time Temperature consistency and baked cheese slurry great influence to be careful with it
9. Excessive suede will finish hardening and shrinking, so try to be as low as possible.
EGG TART
INGREDIENTS:
1. Melt sugar and salt with hot water. Mix until dissolved then let cool.
2. Whisk eggs and then take 2 tablespoons out for the pastry dough. Stir in sugar water and also
evaporated milk (if adding vanilla, add now). Stir and combine everything well.
3. Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.
1. In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together
with your hands, careful not to knead the pastry dough too much or you will make the pastry
tough.
2. Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is
too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate
for 30 minutes, or until the dough is firm.
3. Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of
oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the
shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a
thick bottom. Repeat to finish all.
1. Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the
surface becomes golden brown and a toothpick can stand in the egg tart.
2. Cool down for several minutes and then take the egg tarts out of the pan. Serve while still
warm.
CREAM PUFF
INGREDIENTS:
Craquelin:
2 eggs
120ml water
50g unsalted butter
2g salt
75g cake flour
Earl grey pasrty cream:
1. Mix the egg yolks and sugar in a bowl. Add the cake flour and mix well. (I used cake flour but you
can use all-purpose flour. Just not bread flour.)
2. Simmer milk and add Earl Grey tea bags to infuse them in the heat. This is our Earl Grey milk.
(Earl Grey is optional! any black tea will work!)
3. Slowly add Earl Grey milk to (1) and mix well. Earl Grey milk shouldn’t be too hot or it’ll cook the
yolks.
4. Quickly cook mixture (3) in a pot. Constantly stir and continue until thick (cream consistency).
Cover and let cool. Stir quickly so it doesn’t stick to the pan. Be careful not to overcook.
5. Whip the heavy cream and mix with Earl Grey cream (completely cooled)
Craquelin
1. Soften the butter kept at room temperature, add and mix the sugar and cake flour.
2. Make the dough into a ball, put in a bag and roll it to 3mm thickness and freeze. Use it after
panning the choux, never take it out ahead of time, or it’ll melt.
Choux pastry
1. Boil water, cubed butter and salt in a pot. Turn off the heat once butter is melted. Add cake
flour and mix with a spatula.
2. Once flour is completely incorporated, turn on the heat again until a thin coat forms on the
bottom of the pot.
3. Place the dough in a bowl. Slowly add beaten egg in thirds and mix well. I prefer the dough
consistency to be thick enough to form a peak with a spatula. Cool the dough until lukewarm or
the egg will cook.
4. Transfer the pastry into a piping bag and pipe into 3~3.5cm sized balls. And take the craquelin,
cut into circles and place on the pastry. (I used cookie cutter at 3cm diameter)
5. Preheat oven at 180C and bake for 20~25min. Temperature and baking time may vary due to
type of the oven. And be careful not to open the oven in the middle, or the choux will sink.
6. Completely chill the choux and stuff the Earl Grey cream to finish.
FRENCH CHOCOLATE MARACONS
Ingredient:
Macaron Batter
1 cup of sugar
1 cup of water
INSTRUCTIONS:
1. In a small saucepan, combine the sugar and 1 cup water and bring to a boil over medium heat,
stirring until the sugar is completely dissolved.
CHOCOLATE CAKE
INGREDIENTS:
2 ¾ All-Purpose Flour
2 teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
1 cup Dutch-processed cocoa powder
1 cup (2 sticks) unsalted butter (room temperature)
2 ½ cups sugar
4 large eggs
INSTRUCTIONS:
INSTRUCTIONS:
1. Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper. Sift the
flour and salt into a medium bowl and whisk together. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and
vanilla on medium speed until well combined, about 5 minutes.
3. Add 1 tablespoon rose and 1/2 teaspoon red food coloring and beat until the batter is evenly
colored. Scrape the sides and bottom of the bowl to make sure all the mixture is colored.
Beat Eggs
4. Add the eggs, two at a time, beating until each addition is incorporated before adding the next.
Scrape down the sides of the bowl with a spatula when necessary.
5. Add the flour mixture in four parts, alternating with the buttermilk in three parts, beating just
until each addition is incorporated before adding the next; do not overmix.
(* Note: If you don’t have buttermilk, stir 2 teaspoons cider vinegar or distilled white vinegar into 2 cups
room temperature whole milk and let stand for 10 to 15 minutes, until the milk has thickened slightly. *)
6. In a small cup, combine the baking soda and vinegar. With the mixer running, immediately add
the mixture to the batter. Beat for 10 seconds.
Bake Cakes
7. Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s).
Bake until a toothpick inserted in the center comes out clean, about 45 minutes for the 9 x 13-
inch pan or 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.
Cool Cake
8. Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and
refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the
cake, and peel off the parchment.
ITALIAN MERINGUE BUTTERCREAM!
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
INSTRUCTIONS:
4 Egg Whites
1 1/4 cup Sugar
1/4 teaspoon Cream of Tartar
Pinch of Salt
1 teaspoon Vanilla
INSTRUCTIONS:
1. In the bowl of a stand mixer, whisk together 1/4 cup of water, sugar, egg whites, cream of tartar
and salt.
2. Set bowl over a pot of simmering water whisk the mixture until it is very warm. Remove bowl
from the pot.
Beat Frosting
3. Beat until frosting is stiff and cooled, about 5-7 minutes. Beat in vanilla.
VANILLA FROSTING
INGREDIENTS:
INSTRUCTIONS:
INSTRUCTIONS:
2. Pour the cream into a heavy saucepan and place over medium-high heat. Bring just to a
simmer—you should see bubbles around the edges of the pot and movement just under the
surface of the cream. Do not let it boil.
Combine Ingredients
3. Pour the hot cream over the chocolate and cover the bowl with a lid or plastic wrap. Let stand
for 10 to 15 minutes.
Stir It Up
4. Uncover the bowl and gently stir with a spatula, starting in the middle and working your way
out. The ganache will start to darken and come together into a velvety mixture. To ensure that
no lumps are left, pour the ganache through a sieve into a clean bowl.
5. Use the ganache right away for drizzling or dipping, or let it cool for at least several hours or
overnight if you’re spreading it as icing.
BAILEY'S IRISH CREAM ICING
INGREDIENTS:
INSTRUCTIONS:
1. Beat cream cheese in the bowl of your electric or hand mixer until smooth, about 3 minutes.
Add Butter
4. Add vanilla and Baileys Irish Cream. Beat for 2 minutes at high speed to remove any lumps.
ROYAL ICING
INGREDIENTS:
INSTRUCTIONS: