Advance Baking

Advance baking
Instructor : Chef pooja
© Course by Senoget Technologies 1

TABLE OF CONTENTS
Day 1 – Rose Pistachio Checkerboard Cake 6
Dish 1 6
Ingredients for Rose Cake 6
Method 7
Ingredients for Pistachio Cake 7
Method 8
Ingredients for frosting 8
Method for Frosting 9
Chef tips 9
Dos & don’t 9
Day 2 – Monogram Cake 10

Dish 1 10
Ingredients 11
Method 12
Ingredients for Topping 12
Method 12
Chefs Tip 12
Dos & don’t 12
Shelf life and Storage 13
Price Range 13
Final Output Weight 13
Day 3 – Red Velvet Oreo Cookie IceCream 13

Dish 1 13
Dish 1 : Recipe for Vanilla Base for Making Ice Creams 13
Ingredients 13
Method 14
Ingredients: Cake 14
Method for cake 15
Ingredients for the filling 15
Method . 16
Chefs Tip 16
Yield 17
Storage 17
Shelflife 17
Day 4 – Nutella Crunch Ice Cream cake 17

Dish 1 17
Ingredients 17
Method 18
Ingredients for the filling 18
Method . 19
Chefs Tip 19
Dos & don’t 19
Pricing 19
Yield 19
Storage and Shelf Life 20
Day 5 – Japanese Cotton CheeseCake 20

Dish 1 20
Ingredients 20
Method 21
Chefs Tip 22
Dos & don’t 22
Pricing 22
Yield 22
Day 6: Bee Sting Cake 23

Ingredients for Yeast Dough 23
Method 23
Method 24
Method 25
Assembling the cake 25
Chefs Tip 25
Dos & don’t 25
Pricing 25
Yield 25
Day 7 Strawberry Chamomile Naked Cake 26

Ingredients for the sponge. 26
6 INCH PAN 27
GREASE OIL 27
PLACE BAKING PAPER 27
PLACE A STAND & HEAT THE PAN FOR 5 MIN. ON MEDIUM FLAME 27

AFTER 5 MIN PLACE THE MOLD 27
COOK IT ON MEDIUM LOW FLAME FOR 30-40 MIN 27
OR BAKE IN A PREHEATED OVEN AT 180c FOR 30-40 mins 27
Method 27
Method 28
Chefs Tip 28
Dos & don’t 28
Pricing 28
Yield 28
Day 8 Fudge Cake 28

Ingredients 29
Method 30
Chefs Tip 30
Dos & don’t 30
Pricing 31
Yield 31
Day 9: Pizzeria Babka Loaf 31

Ingredients for the dough 31
Ingredients for Pizza Sauce 31
Method (for pizza sauce) 32
Ingredients for the Filling 32
Method 32
Method for Babka 32
Chefs Tip 33
Dos & don’t 33
Pricing 33
Yield 33
Chefs Tip 34
Day 10 – Bagel 34
Dish 1 34
Ingredients 34
Method 35
Method for filling 36

Chefs Tip 36
Pricing 36
Yield 37
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
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

Day 1 – Rose Pistachio Checkerboard Cake
Ingredients for Rose Cake
Name Measurement in gm Measurement in Replacement

Cups & spoons
Maida 120gm 1 cup Wheat flour
Corn flour 7 gm 1 tbsp
Baking powder 5.69 gm 1 tsp -
Baking soda 2.64 gm 1/2 tsp -
Condensed Milk 200 gm 2/3 cup -
Milk 100 ml ½ cup -
Butter 60 gm ¼ cup Oil
Powder sugar 7 gm 1 tbsp -
Rose water/ Rose ½ tsp -

essence
Vinegar 5.69 gm 1 tsp -
Pink colour - 5 drops Any other colour

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 and
whistle).
2. Sieve the flour, baking powder, baking soda , cornflour and keep aside.
3. Beat butter, sugar and condensed milk and essence and mix for 2 minutes.
4. Mix milk and vinegar.
5. Add milk mixture and dry ingredients alternately and mix for 1 minute.
6. Add pink color and mix.
7. Pour the batter into a greased cake mold (6 inch Tin).
8. Bake for 30 to 35 mins at 180 degrees.
Ingredients for Pistachio Cake

Cups & spoons
Maida 100gm ¾ cup + 1 tbsp Wheat flour
Pistachio Flour/ 25 gm 3.5 tbsp

paste
Corn flour 7 gm 1 tsp
Baking powder 5.69 gm 1 tsp -
Baking soda 2.64 gm 1/2 tsp -
Condensed Milk 200 gm 2/3 cup -
Butter 60 gm ¼ cup Oil
Powder sugar 7 gm 1 tbsp -
Vanilla Essence 2.84 gm ½ tsp -
Green color - 5 drops Any other color

Vinegar 1 tsp
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.
Ingredients for frosting

Cups & spoons
Whipping Cream 360 ml 1 cup + ½ cup -
Water for Soaking 180 ¾ cup -
Lemon Zest 2 tbsp -
Rose Petals
Gel Color of your

choice
Ring cutter 4 inch diameter and

2 inch diameter
Lemon essence 1 tsp
Method for Frosting

1. Whip the whipping cream until stiff peaks.
2. Add lemon zest and lemon essence.
1. Slice the cake into 2 layers .
2. Cut out the circles in each layer
3. Assemble each circle with alternate color.
4. Place the layers after one other and frost each layer with lemon cream and rose
petals.
5. Frost the entire Cake
Chef tips
1. While adding water to the sponge batter be careful not to add all together. It can
make your batter too flowy.
Dos & don’t

1. The ring cutters should be with a difference of 2 inches.
Final Output Weight

1 kg
Price Range
1200 Rs
Shelf life and Storage

2 to 3 days in fridge covered

Day 2 – Monogram Cake
Ingredients
Name Measurement In Measurement In Replacement

Gm Cups & Spoons
1 cup +¾ cup +1 Wheat flour/

Flour 210 gm
tbsp multigrain
Cocoa Powder 40 gm ¼ cup+ 1 tbsp
oil 120 ml ½ cup butter
Lukewarm Water 200 ml ¾ cup+1 tbsp -
Curd 240 gm 1 cup -
Powdered Sugar 200 gm 1 cup+ ¾ cup -
Baking Soda - 1 tsp -
Baking Powder - 2 tsp -
Vanilla Essence - 1 tbsp -
Salt ¼ tsp

Method
1. Preheat the oven(convection mode only/ OTG) at 180 degrees for 10 mins, for Gas
Medium Flame (remove rubber n whistle)
2. Sieve the flour with baking powder, soda, salt , cocoa powder and keep aside.
3. Beat oil, sugar and curd, and vanilla essence for 2 minutes.
4. Add water and dry ingredients alternately and mix for 1 minute.
5. Pour the batter into greased square cake mold (8-inch tin)
6. Bake for 35 to 40 mins at 180 degrees (convection mode only/ OTG), for Gas
Ingredients for Topping

Measurement in Measurement in
Name Replacement
gm Cups & spoons
Whipping Cream 240ml 1 cup -
Chocolates/ flowers/
fresh For Garnish - -
fruits/Macaroons
Water For Soaking -
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
Dos & don’t

1. Don't over soak the sponge and don't keep too much weight on the cake by keeping
the toppings Heavy.

Yield
Will depend on the shape.
Shelf life and Storage

The sponge can be stored at room temperature for 24 hours. It can be stored in the fridge
for 2 to 3 days. Cake with complete icing can be stored in the fridge for 2 to 3 days.
Price Range
1100 per kg

Day 3 – Red Velvet Oreo Cookie IceCream
Dish 1 : Recipe for Vanilla Base for Making Ice Creams
Ingredients
Cups & spoons
Whipping Cream 120 ml ½ cup
Milk 120 ml ½ cup
Castor Sugar 45g ¼ cup
Milk powder 25g 3.5 tbsp
Cornflour 4 gm 1 tsp
Salt pinch
Liquid Glucose 1 tsp
Xanthan gum 1 gm
Condensed Milk 25g 2 tbsp
Vanilla Essence ½ tsp

Method
1. In a pan add milk.
2. Mix milk powder , cornflour, salt to the milk and start cooking the mixture on a
medium to low flame
3. Now add liquid glucose and mix well.
4. Now mix xanthan gum with castor sugar and then add to the above mixture.
5. Once it starts boiling , cook for a minute more and turn off the flame .
6. Add the condensed milk and mix .
7. Now strain this using a big mesh sieve in a bowl.
8. Let the mixture cool at room temperature.
9. Whip the whipping cream until stiff peaks and fold in the above mixture.
Ingredients: Cake
Cups & spoons
Maida 170 gm 1 cup +½ cup Wheat flour
Baking powder 5.69g 1 tsp -
Baking soda 2.84g ½ tsp -
Cocoa powder 2.84g ½ tsp -
Powder Sugar 100 gm 3/4 cup + 1 tbsp -
Oil 60 gm ¼ cup Butter
Milk 100 ml ½ cup minus 2 tbsp -
Vanilla essence 2.84g ½ tsp -
Salt 1.42g ¼ tsp -
Curd 120 gm ½ cup -
Red color 2.84g ½ tsp Magic color Supa

whip powder color

Vinegar 5.69g 1 tsp -
Method for cake

1. Preheat the oven(convection mode only/ OTG) at 180 degrees for 10 mins, make
sure stove Gas - medium Flame (remove rubber and whistle).
2. Sieve maida, cocoa powder, baking soda, baking powder, and salt.
3. Take warm milk, add vinegar and let it curdle.
4. Take a bowl, add sugar, curd, vanilla essence, and oil mix well.
5. Add the dry ingredients.
6. Add red food color.
7. Now add curdled milk little by little and make a smooth batter.
8. Pour this in the 6-inch tin.
9. Bake it at 180 degrees for 30 to 35 minutes.
Ingredients for the filling

Cups & spoons
Vanilla Ice Cream 240 ml 1 cup -

Base
Nutella 60 gm - -
Rice crisp 40 gm -
Crushed Hazelnut 30 gm ¼ cup
Melted Chocolate 250 gm
Crushed Hazelnut 50 gm
Oil 22 gm 1.5 tbsp
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 .

4. Let it chill inside the fridge.
5. Mix vanilla ice cream base with the chilled Rice Crispy.
6. Add the chopped roasted hazelnut.
7. Cling wrap the cake tin.
8. Place the chocolate sponge at the bottom of the pan .
9. Assemble with nutella cream and hazelnut mixture cream filling.
10. Frost the entire cake.
11. Let the cake sit inside the freezer for 6 hours.
12. Chocolate Hazelnut Mixture- Melt the chocolate and oil and chopped hazelnut
13. For Garnish pour the above Mixture on top of the cake after demoulding.
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

Day 4 – Nutella Crunch Ice Cream cake
Ingredients
Name Measurement In Measurement In Replacement

Gm Cups & Spoons
Wheat flour/
Flour 100 gm ¾ cup + 1 tbsp
multigrain
Cocoa Powder 25 gm 3 tbsp+ 2 tsp
oil 60 ml ¼ cup+1 tsp butter
Lukewarm Water 100 ml ½ cup minus 2 tbsp -
Curd 120 gm ½ cup -
Powdered Sugar 100 gm ¾ cup plus 1 tbsp -
Baking Soda - ½ tsp -
Baking Powder - 1 tsp -
Vanilla Essence - 1 tsp -
Salt ¼ tsp

Method
1. Preheat the oven(convection mode only/ OTG) at 180 degrees for 10 mins, for Gas
2. Sieve the flour with baking powder, soda, salt , cocoa powder and keep aside.
3. Beat oil, sugar and curd, and vanilla essence for 2 minutes.
4. Add water and dry ingredients alternately and mix for 1 minute.
5. Pour the batter into greased cake mold (6-inch tin)
Ingredients for the filling

Cups & spoons
Vanilla Ice Cream 240 ml 1 cup -

Base
Cream cheese 100 gm - -
Powder Sugar 30 gm ¼ cup -
Crushed Oreo 30 gm ¼ cup Its optional

Powder
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.

Chefs Tip
1. No soaking of sponge is required for ice cream cakes.
Dos & don’t

1. For slicing the cake neatly use a knife dipped in water.
2. The cake needs to be served chilled.
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).
Storage and Shelf Life

Wrap the surface ice cream cake base with cling wrap and store in Airtight containers
frozen (in a deep freezer) for 4-6 months

Day 5 – Japanese Cotton CheeseCake
Ingredients

Cups & spoons
Cream Cheese 120 gm
Amul Fresh Cream 82 gm
Corn flour 7 gm 1 tbsp
Custard Powder 7 gm 1 tbsp
Water 15 ml 1 tbsp
Powder Sugar 15 gm 2 tbsp
Flour 25 gm 3.5 tbsp
Corn Flour 15 gm 2 tbsp
Baking Powder ¼ tsp
Vanilla Essence ½ tsp

Whey protein 15 gm 2 tbsp
Xanthan Gum A pinch
Water 52 gm
Cream of tartar ¼ tsp
Castor Sugar 50 gm
White Chocolate
Cream Cheese
Frosting
Unsalted Butter 100 gm ½ cup minus 1 tbsp
Icing Sugar 100 gm ¾ cup plus 1 tbsp
White Chocolate 100 gm
Cream Cheese 125 gm
Amul Cream ( Just to adjust the 1 tbsp

consistency)
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.

12. Add cream cheese and whip.
13. Slowly add melted chocolate that’s at room temperature.
14. Add icing sugar and whip.
15. Add a few spoons of cream to adjust the consistency if required.
Chefs Tip
1. No greasing of the tin is required
Dos & don’t

1. No fat like butter or oil should be touched to the cake if not the cake will deflate.
Pricing
1400 rs Kg
Yield
700 gm

Three days in the fridge covered.

Day 6: Bee Sting Cake
Ingredients for Yeast Dough

Cups & spoons
Flour 250 gm 2 cup -
Yeast( Dry instant 5 gm 1 tsp -

yeast)
Sugar 50 gm ¼ cup -
Vanilla essence 5 ml 1 tsp -
Salted butter 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.

5. Then place the dough in an oiled bowl and cover it and let it rise for 45 minutes so
that it becomes double in size.
6. Punch the dough.
7. Spread the yeast dough by rolling it to the size of your tin. (10-inch tin).
8. Cover the tin and let it rise for 45 minutes.
9. 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)
Ingredients for pudding cream

Name Measurement in gm Measurement in Cups & Replacement
spoons
Corn Flour 40 gm 5 tbsp -
Milk 400 ml 1cup +½ cup + 2 tbsp -
Vanilla essence 5 ml 1 tsp -
Non-dairy whipping 160 ml ⅔ cup -

cream
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.
Ingredients for Almond topping

Cups & spoons
Amul cream 50 ml ¼ cup -

Slivered almonds 150 gm 1 cup + ⅓ cup -
Vanilla essence - 1 tsp -
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.
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.
Assembling the cake

1. Slice the cake into two parts
2. Beat the whipping cream to stiff peaks and add the chilled pudding and mix well.
3. Spread the pudding cream on the base of the cake.
4. Place the top half of the cake on the pudding cream mixture.
Chefs Tip
1. Before you start adding the topping the cake should be cold.
Dos & don’t

The almond should be thinly sliced
Pricing
1300 Rs kg
Yield
800 - 1000 gm

1 days at room temperature .
For 3 days in Fridge.

Day 7 Strawberry Chamomile Naked Cake
Ingredients for the sponge.
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
Salted Butter 60gm ¼ cup + 1 tsp Oil/Unsalted butter
Oil 40 gm 3.5 tbsp
If not using
condensed milk,
LukeWarm Water 100 ml ½ cup minus 2 tbsp
replace with same
quantity of milk

120grams/ ½ cup
Curd 120 gm ½ cup curd plus 80 grams
sugar
Powdered sugar 100 gm ¾ cup -
Baking soda - ½ Tsp -
Baking powder - 1 Tsp -
Vanilla essence - ½ Tsp (Bush brand)
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
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.
medium Flame (remove rubber n whistle) for 30-35 mins
Ingredients for Chamomile topping

Cups & spoons

Amul cream 30 ml 2 tbsp -
Chopped Strawberry 100 gm -
Whipping Cream 120 gm ½ cup -
Chamomile powder - ½ tsp -
Cream Cheese 40 gm 3 tbsp -
Icing sugar 15 gm 2 tbsp
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
Dos & don’t

Don't overmix the batter after adding the strawberries
Pricing
1200 Rs
Yield
1 kg


Day 8 Fudge Cake
Ingredients
Measurement in
Cups & spoons
Wheat flour/
All Purpose Flour 125 gm 1cup +1 tbsp
Multigrain Flour
Butter Melted 60 gm ¼ cup+ 1tsp Oil/Unsalted butter
LukeWarm milk 150ml ½ cup plus2 tbsp
Cocoa Powder 30 gm ¼ cup
Powdered sugar 100 gm -
Baking powder - 1.5 Tsp -
Vanilla essence - ½ Tsp (Bush brand)
For fudge Topping
Castor Sugar 90 gm

Brown Sugar 90 gm
Cocoa Powder 25 gm
Boiling Hot water 200 ml
Burnt Orange
Caramel
Castor Sugar 120 gm
Orange Juice 75 ml
Crunchy Hazelnut
Choco Chips
Roasted Hazelnut
100 gm
chopped
Dark Chocolate 150 gm
Method
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.
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.

13. Crunchy Hazelnut Chocolate Chips- Melt the chocolate and add in the roasted
chopped hazelnut.
14. Spread this in a parchment paper and then break it in small pieces.
15. Cake Assembly- Once the cake is baked add the caramel Sauce and sprinkle
Hazelnut chocolate chips.
16. Serve Warm.
Chefs Tip
1. Sieving of the dough is important to avoid cocoa powder lumps.
Dos & don’t

While pouring the hot water do not mix the batter
Pricing
1000 rs kg
Yield
1 kg


Day 9: Pizzeria Babka Loaf
Ingredients for the dough

Cups & spoons
Maida 400 gm 3 plus ¾ cups -
Water 280 ml 1 cup +¼ cup -
Salt 10 gm 2 tsp -
Butter 45 gm 3 tbsp Oil
Instant yeast 10 gm 2 tsp -
Sugar 30 gm 2 tbsp -
Oil - ½ tsp For greasing
Ingredients for Pizza Sauce
Measurement in
Cups & spoons

200 gms (Approx 3
Tomatoes - -
tomatoes)
Sugar - 1 tsp -
Chilly flakes - - According to taste
Chopped Garlic - - 3-4 pieces
Oregano - ½ tsp -
Vinegar - ½ tsp -
Salt - - According to taste
Oil - 1 tsp -
Method (for pizza sauce)

1. Boil tomatoes , peel and make puree.
2. Take a pan, add oil , add chopped garlic.
3. Add tomato puree , sugar , salt, oregano,chilli flakes, vinegar and salt.
4. Cook till it becomes thick.
Ingredients for the Filling

Cups & spoons
Pizza Sauce 100 gm - -
Basil leaves 25 gm - -
Origano 1.5 tbsp -
Mozzarella Cheese 100 gm - Oil
Processed Cheese 50 gm - -
Olive oil 60 ml ¼ cup -
Method for Babka

1. Take ¼ cup warm water, add sugar and yeast. Mix well and keep aside for 10 mins
for proofing

2. After 10 mins, the yeast mixture should look frothy.
3. Add maida, wheat flour, salt, and mix well.
4. Add the yeast mixture and start kneading by adding the leftover water
5. Keep kneading for 10 mins, adding butter in between, on your kitchen platform
6. After 10 mins of kneading, transfer the dough to a greased bowl and cover it and
keep it in a warm place for 45 mins of proofing, till it doubles in size
7. Take some oil in your hand and punch down the dough. Knead for 1 more min
8. Roll the dough like a rectangle
9. Spread the pizza sauce on the rectangle with help of a spatula evenly
10. Grate some cheese on top of the sauce , basil leaves and Oregano.
11. Start rolling the dough and then cut the dough into two equal parts.
12. keep the cut dough one over the other and start overlapping it.
13. Transfer it to the greased tray and brush some oil on top of it.
14. Cover it and let it proof/rise for 45 minutes.
15. After 45 minutes apply some oil again on the top.
16. Preheat the OTG/microwave oven for 10 mins at 180 degrees/ For pressure cooker
medium flame for 10 mins
17. Bake for 25 mins at 180 degrees.
18. Brush some oil on the top once baked.
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
Dos & don’t

Try slicing the dough neatly before you roll for second proofing.
Pricing
Rs. 250 depending upon the variety of filling used.
Yield

500 gm

In fridge covered for 2 days

Day 10 – Bagel
Ingredients

Cups & spoons
Flour 300 gm 2 cup + ¾ cup
sugar 1 tbsp
Water 200 ml
Olive oil 15 gm 1 tbsp
Honey 15 gm 1 tbsp
Salt 5 gm
Instant Yeast 9 gm 2 tsp
Water 1 lite ( for boiling the

bagels)
Baking Soda 1 tbsp
Black sesame For garnish

Method
1. Mix yeast, sugar and 60 ml lukewarm water
2. Mix all dry ingredients: flour , Honey ,salt, and sieve the mixture.
3. Add the activated yeast and mix well.
4. Now add lukewarm water in flour mixture and knead the dough .
5. Add oil and knead for 8 to 10 minutes.
6. Once done , cover and let the dough proof for 45 to 50 minutes.
7. Then take the flour, sprinkle some of it and punch down the dough.
8. Knead and then roll it, dusting flour in between.
9. Roll into one inch thickness and then cut it using a doughnut cutter.
10. Boil water by adding 1 tbsp soda.
11. Add the cut dough into the water and give it a boil.
12. Keep these in a tray, cover the tray and let them prove for another 40 to 45 minutes.
13. Apply Milk wash and sprinkle some black sesame seeds.
15. Bake this at 190 degrees for 20 minutes or till it turns golden brown.
Ingredients for CreamCheese vegetable Bagel

Cups & spoons
Cream Cheese 150 gm -
Grated Carrot 50 gm -
Chopped capsicum 50 gm
Chopped Cabbage 50 gm
Chopped coriander 1 tbsp
Salt ½ tsp
Pepper ½ tsp
Method for filling

1. In a bowl add cream cheese and soften it.
2. Add grated carrot, capsicum, cabbage , coriander, salt and pepper.
3. Mix well until combined.
4. Slice the bagel and add the filling.
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

In room temperature for 1 day and in the fridge for 3 days.

Day 11 - Quiche
Dish 1 Spinach and Mushroom Quiche

Ingredients for the base
Measurement in
Cups & spoons
Unsalted butter,
113 grams ½ cup salted butter
room temperature
Maida 220 grams 2 cup minus 2 tbsp half maida-half atta
maida, cashew
Almond powder 25 grams ⅛ cup
powder, oats flour
Water, chilled 30-40 ml 2-3 tablespoons
Salt 5 grams 1 teaspoon -
pepper 1 tsp
Ingredients for filling

Cups & spoons
Apple Filling
Sliced onion 100 gm -
Sliced Mushroom 100 gm -
Spinach 100 gm -
Salt ½ tsp -
Oil 1 tsp
Butter 1 tbsp
Pepper ½ tsp
Flour 1.5 tbsp
Milk 120 ml
Processed Cheese 100 gm
Origano 1 tsp
Butter 1.5 tbsp
Chilli Flakes ½ 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.

10. Let it cool at room temperature.
11. For the Dough-In a bowl, with a hand mixer, beat butter until light and fluffy.
12. Add maida, salt, pepper, almond powder and water.
13. If the dough feels dry, add one more tbsp of water.
14. Turn the dough onto a clean, dry work surface and lightly knead it until it forms a
ball.
15. Roll the dough between two sheets of parchment paper, to a thickness of around 5
mm.
16. Lightly grease a tart pan with oil/butter and transfer the dough to the tart pan and
store it in the fridge for 30 minutes.
17. Prick the pastry all over with a fork to prevent the dough from puffing. Line the
pastry with baking/parchment paper and pour in some rajma. (These can be reused
many times, so save them and use them every time you bake your crust).
19. Bake for about 20 minutes at 170 C or until the pastry has lightly browned.
20. Apply the filling
21. Bake at 170 degrees for 15 to 20 minutes.
22. Remove from the oven and place on a wire rack to cool.
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.
Dos & don’t

Always chill your dough before baking to get the flaky texture.
Pricing
Rs. 800-1200, depending upon the variety of filling used.
Yield
800 gm


Measurement Chart

Tools Used
Morphy Richards 52 RCSS 52-Litre Oven Toaster Grill (Black)
Link to Buy : https://amzn.to/3galYw7

Philips Daily Collection HR1459 300-Watt Hand Mixer (White and Beige)
Link to Buy : https://amzn.to/30X8SvF

Bulfyss Popular Combo - 8Pcs Black Measuring Cups and Spoons Set, Silicone Series Spatula and
Brush Set
Link to Buy : https://amzn.to/2WYnfPp

Crystal 11-inch Bread Knife, CL217
Link to Buy : https://amzn.to/2P2KH9M
Bulfyss Cake Icing Spatula Knife - 8 Inch

Link to Buy : https://amzn.to/3hHkdqE

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Instructor : Chef pooja

© Course by Senoget Technologies 1

Day 2 – Monogram Cake 10

Day 3 – Red Velvet Oreo Cookie IceCream 13

Day 4 – Nutella Crunch Ice Cream cake 17

© Course by Senoget Technologies 2

Day 5 – Japanese Cotton CheeseCake 20

Day 6: Bee Sting Cake 23

Day 7 Strawberry Chamomile Naked Cake 26

© Course by Senoget Technologies 3

Day 8 Fudge Cake 28

Day 9: Pizzeria Babka Loaf 31

© Course by Senoget Technologies 4

© Course by Senoget Technologies 5

Ingredients for Rose Cake

Name Measurement in gm Measurement in Replacement

Maida 120gm 1 cup Wheat flour

Corn flour 7 gm 1 tbsp

Baking powder 5.69 gm 1 tsp -

Baking soda 2.64 gm 1/2 tsp -

Condensed Milk 200 gm 2/3 cup -

Milk 100 ml ½ cup -

Butter 60 gm ¼ cup Oil

Powder sugar 7 gm 1 tbsp -

Rose water/ Rose ½ tsp -

Vinegar 5.69 gm 1 tsp -

Pink colour - 5 drops Any other colour

© Course by Senoget Technologies 6

Ingredients for Pistachio Cake

Name Measurement in gm Measurement in Replacement

Maida 100gm ¾ cup + 1 tbsp Wheat flour

Pistachio Flour/ 25 gm 3.5 tbsp

Corn flour 7 gm 1 tsp

Baking powder 5.69 gm 1 tsp -

Baking soda 2.64 gm 1/2 tsp -

Condensed Milk 200 gm 2/3 cup -

Milk 100 ml ½ cup -

Butter 60 gm ¼ cup Oil

Powder sugar 7 gm 1 tbsp -

Vanilla Essence 2.84 gm ½ tsp -

Green color - 5 drops Any other color

© Course by Senoget Technologies 7

Ingredients for frosting

Name Measurement in gm Measurement in Replacement

Whipping Cream 360 ml 1 cup + ½ cup -

Water for Soaking 180 ¾ cup -

Lemon Zest 2 tbsp -

Gel Color of your

Ring cutter 4 inch diameter and

Lemon essence 1 tsp

Method for Frosting

© Course by Senoget Technologies 8

Dos & don’t

Final Output Weight

Shelf life and Storage

© Course by Senoget Technologies 9

Name Measurement In Measurement In Replacement

1 cup +¾ cup +1 Wheat flour/

Cocoa Powder 40 gm ¼ cup+ 1 tbsp

oil 120 ml ½ cup butter

Lukewarm Water 200 ml ¾ cup+1 tbsp -

Curd 240 gm 1 cup -

Powdered Sugar 200 gm 1 cup+ ¾ cup -