Baking and Pastry Recipe book

1 a) Soft Bun b) Traditional Bread 2 a) Sponge Cake b) Sponge Cake 2 c) Genoese Sponge 3 Puff Pastry 4 a) Butter cookies b) Short Bread

Soft Bun
A. Bread Flour Salt Fat B. Sugar Egg Milk C. Yeast 250gm 1.5gm 25gm 25gm 1 no 125gm 7.5gm

1. 2. 3.

4. 5.

6. 7.

Instruction: 1stly, add in bread flour and salt followed by adding in 25 gm of butter forming mixture A Then, in another bowl add in sugar. Beat an egg evenly and mix with sugar and also milk forming mixture B. Pour mixture A on to the table. Spreading mixture A on to the table while forming a hole in the middle. Pour in mixture B bit by bit into the middle of mixture A after adding in yeast. Pushing in mixture A from the side inwards slowly and slowly till mixture A and B are even. Adding of mixture A and B will form dough. Start kneading the dough forcefully till the dough is elastic and bouncy. After the kneading process, leave the dough under a bowl for bulk fermentation for approximately 1 hour. Next step would be placing of the dough into a prover for 20 minutes, followed by baking it under 190 Celsius to 200 Celsius.

Traditional Bread
Bread flour Fat Salt Yeast Improver Ice water 600gm 13gm 15gm 12gm 6gm 250gm

Instruction: Method is the same as soft bun but with the including of improver and ice water which is then made in a prover machine.

Tips: Adding of improver is to strengthen the bread without the eggs. The ice water is needed when using the proving machine.

Sponge Cake

Sponge Mix UHT Milk Ovallette Chilled Egg Vanilla Essence * Oil

500gm 125gm tbsp 500gm 1tsp 2tbsp

Instructions 1. Mix the ovallete, UHT milk, the chilled eggs and vanilla essence together forming mixture A. 2. After mixed evenly, pour mixture A into the sponge mixture. 3. Put the mixture together into the mixing machine. Slowly add in the oil according to need while mixing. 4. Pour mixture into a mould and put into the oven to bake.

Sponge Cake 2

Chilled Eggs Ice Water Ovallette Sugar Flour Corn flour Baking powder * Oil

800gm 150gm 50gm 400gm 375gm 25gm tsp 4tbsp

Tips This method is the same but without the sponge mix. Mix flour, corn flour and baking powder to substitute for the sponge mix.

Genoese Sponge

Eggs Sugar Flour Oil

4 no 100gm 100gm 50gm

Instructions 1. Mix all the ingredients and pour into a mould. 2. Then wait the mixture to set in the mould. 3. After the mould is set, put in some filling on the sponge and start rolling till u form a Swiss roll.

Puff Pastry

A. Strong Flour Fat Salt Iced Water B. Pastry Margarine

250gm 50gm tsp 125gm 125gm

Instructions: 1. Add salt into the strong flour. 2. Rub in the fat with flour evenly 3. Add in water and start kneading on the table. Knead till the dough is light. 4. Roll the dough evenly till it becomes of a rectangular shape. Tips: After the dough forms a rectangular shape, start folding the dough for the lamination process. After the single fold, rest the dough for 20 minutes. After resting, start on another single fold and then rest the dough for another 20 minutes. After that set the dough for a double fold and rest another 20 minutes. The following steps are to make layers which then form the puff pastry. Resting of the dough is to let the dough have a rest so that the dough is stretchable.

Butter Cookies
Butter Icing Sugar Vanillin Salt Flour 100gm 25gm a pinch a pinch 100gm

Instruction 1. Mix butter and icing sugar together using the creaming method. 2. After the mixture is white and fluffy add in salt and vanilla. 3. Next, add in flour and start to knead. 4. Put the mixture into a piping bag and pipe out the mixture onto a tray. 5. Put in to the oven and bake.

Short Bread

Butter Icing sugar Vanillin Salt Flour

250gm 140gm a pinch tsp 375gm

Instruction 1. Mix butter and icing sugar together using the creaming method. 2. After the mixture is white and fluffy add in salt and vanilla. 3. Next, add in flour and start to knead. 4. After kneading, take the amount of mixture that is needed to roll into the shape desired.