WEEK 11 1.

PANETTONE (Sweet bread loaf-8 pax)

INGREDIENTS BASIC Corn oil Butter PANNETONE DOUGH Bread flour Yeast Sugar Salt Whole eggs Egg yolk Milk Butter(soft) Strong flour(dusting) FINISH DOUGH Raisins Sultanas Mixed peeled Orange(zest) Lemon(zest) BAKING Butter(melted)

UNIT Lt Kg

QUANTITY 0.050 0.050

Kg Kg Kg Kg Nos. Nos. Lt. Kg Kg

0.400 0.008 0.075 0.003 2 2 0.120 0.150 0. 100

Kg Kg Kg No No

0.060 0.060 0.050 1 1

TECHNIQUES 1.PREPARE BASIC -Lightly oil mixing bowl for putting dough for fermentation. -Grease baking mould with butter. -Using double layer of parchment, -Lineup baking mould. (Finish the paper 3above the top of the tin) 2.PREPARE DOUGH -In a mixing bowl: -Combine bread flour,yeast,sugar and Salt. -Make a well in the center, add in eggs and milk. -Mix to a soft dough. -Work in soft butter. -Transfer onto floured working surface, Knead until smooth and elastic. -Place in oiled mixing bowl. -Cover with plastic cling wrap -Leave to proof for 1 hour. 3.FINISH DOUGH -Knock the dough. -Gently knead in raisins, sultanas, mix peeled and orange and lemon zest. -Shape in a ball. -Place in a baking mould. -Cover with cling wrap. Proof for 1 hour. 4.BAKE PANETTONE -Brush surface with melted butter. -Cut across on top using sharp knife. -Bake In the oven at 200C for 20 minutes. (Reduce heat to 180C ) -Brush top with butter again. -Continue baking for another half hour. -Remove from mould and cool on rack.

REMARKS

1st Ferment

Kg

0.100

2nd Ferment

INTRODUCTION TO PASTRY AND BAKERY Diploma in Culinary Arts CUL 4023

WEEK 11 2.PREPARE FILLINGS AND DANISH PASTRY FINISHING

INGREDIENTS ALMOND FILLINGS Ground almond Sugar Whole egg Vanilla essence PASTRY CREAM Milk Egg yolk Sugar Vanilla essence Corn flour BLUEBERRY FILLING Blueberry pie fillings APPLE PIE FILLING Apple pie filling GARNISHING Canned peach Almond flakes Butter(melted) Raisins Walnuts(toasted and roughly chop) EGG WASH Whole egg(beaten) GLAZE Apricot glaze Water

UNIT Kg Kg No Tsp.

QUANTITY 0.100 0.100 1 2

Lt Nos. Kg Tsp. Kg

0.250 2 0.060 1 0.035

Kg

0.100

Kg

0.100

Pcs. Kg Kg Kg Kg

2 0.050 0.200 0.100 0.100

TECHNIQUES 1.PREPARE ALMOND FILLINGS In a mixing bowl: -Combine ground almond and sugar. -Add in egg and vanilla essence. -Mix well. Keep aside till needed. 2.PREPARE PASTRY CREAM -Put milk in a pot and heat up. -Cream yolk, sugar and vanilla essence till creamy white. -Add in corn flour. -Combine warm milk into yolk mixture. -Stir on the stove until thickened. -Keep aside till needed. 3.PREPARE VARIETIES OF DANISH Examples: a)PINWHEELS -Fill with almond fillings. Top with peach. b)POCKETS -Fill with blueberry fillings. glaze and sprinkle with almond flakes before baking. c)CINNAMON ROLLS -Roll Danish dough. Spread melted Butter. Sprinkle raisins,sugar,cinnamon powder and chop walnuts. d)APPLE TURNOVER -Cut Danish dough to 9cm x 9cm square. -Spoon apple fillings in the centre. -Glaze side with egg wash and fold to triangle. 4.APRICORT GLAZE -Combine water and apricot glaze with water. Heat up .Check consistency *Proof Danish for 1 to 1 hours. -When Danish is double in size, brush with egg wash and bake at 180C for 20 to 25 minutes. -Glaze with warm apricot glaze while still hot.

REMARKS

Lecturers To demo on the varieties of shapes.

No

Kg Lt

0.100 As needed

INTRODUCTION TO PASTRY AND BAKERY Diploma in Culinary Arts CUL 4023

INTRODUCTION TO PASTRY AND BAKERY Diploma in Culinary Arts CUL 4023