BREAD ROLLS (16 portions) Ingredients Refined flour Grain sugar Yeast Fat Salt Water METHOD 1. 2. 3. 4.

Sieve the flour. Make a well and add sugar, yeast and using water make a soft dough. Knead well. Cream fat and salt and rub it into the dough. Round it up and keep it covered. Under a wet cloth. After it doubles in size, knock back and divide it into 16 equal portions. Round up each portion and keep it under a wet cloth till it becomes light to touch. Take each portion, make a strand and give it the desired shape and place it onto a lightly greased baking sheet. Allow it to prove for 30-45 minutes and then bake at 230° C for 10-12 minutes. Remove. Apply fat and allow it to cool. Quantity 500 gm 20 gm 20 gm 20 gm 10 gm 300 ml (approx.)


Add hot water and fold in. 7. spread jam and roll with the help of the paper. Break eggs into a bowl with sugar. 2.SWISS ROLL Ingredients Eggs Flour refined Sugar grain Baking powder Vanilla essence Jam METHOD 1. Cool in paper. add essence and place bowl on a pan of hot water. 90 gm 90 gm ¼ tsp a few drops 60 gm 5. . 4. being careful not to let the water touch the bowl. 3. Quantity 3 Nos. Quickly turn on to paper. Pour the mixture onto a greased and lined “Swiss roll” tray and bake at 200° C for 10-12 minutes. dusted with sugar. Sift flour and baking powder into the mixture folding in the flour carefully. 6. Remove lining paper from top. Cut off the stiff edges. Beat until stiff and creamy.

65 gm 30 gm 60 gm ¼ tsp a little METHOD 1. 2. Cream margarine and sugar. 3. 4. 5. Bake at 180°C for 20 minutes. Heat eggs with essence and gradually add it to the creamed mixture.MADELINES Ingredients Margarine Refined flour Powdered sugar Baking powder Eggs Dessicated coconut Glace cherries Jam mixed fruit Strawberry essence Butter icing Quantity 75 gm 115 gm 115 gm ¼ tsp 2 Nos. Fold in sieved flour lightly. Demould and cool . Sieve flour and baking powder together. Grease madeline moulds and fill 3/4th with the mixture.

Cream fat and sugar well. 3. Decorate with pistachio or charoli. 2. 6.NANKHATAI Ingredients Refined flour Powdered sugar Hydrogenated fat or Clarified butter (ghee) Ammonium carbonate Soda bicarbonate Curd Nutmeg powder or Cardamom powder Charoli/pistachio/cashewnuts Quantity 140 gm 80 gm 90 gm 1/8 tsp 1/8 tsp 1 tblspn ½ tsp 10 gm METHOD 1. Form into smooth round balls and place on a greased tray. Bake at 110°C for about 45 minutes to one hour. 4. 5. Divide into 20 portions. Add in the curd. ammonia and soda bicarbonate. Cream well. . Add the flour and knead well with cardamom powder. 7.

Mix properly using a spatula. .B. 3. 2. Add the caramel after the addition of eggs. N. ½ tsp 2 large 1 tsp ¼ tsp METHOD 1. Make a sponge in the usual way. Sprinkle a little flour over the fruits to ensure that the fruits do not settle to the bottom of the cake. 4. Spices such as cinnamon.FRUIT CAKE Ingredients Flour Margarine Sugar powder Sultanas Candied peel Angelica Cashewnuts Cherries Lime Baking powder Egg Caramel Lemon essence Quantity 115 gm 85 gm 115 gm 20 gm 40 gm 40 gm 20 gm 40 gm ½ No. Chop the fruits and squeeze lime juice over it and mix. Cut and fold the flour and fruit mixture. cardamom and cloves powder can be added too.: Rum can be added to the fruits. Pour it into a lined cake tin and bake at 150 C for 1 – 1d ½ hr.

yellow green and red.TRICOLOUR BISCUITS (8 portions) Ingredients Biscuit Base Refined flour Powder sugar Margarine Baking powder Vanilla essence Milk (cold) 170 gm 85 gm 85 gm ¼ tsp few drops 45 ml Quantity Filling Yellow jam Red and green colouring Butter icing – little METHOD 1. Work in flour with hands using as much milk as necessary to make a pliable dough. Sandwich a plain biscuit with a holed one using a thin layer of butter icing. 9. On half the number cut out three holes with a half inch savoy nozzle. Sprinkle over the icing sugar and fill each hole with different coloured jam. Roll out and cut even number of biscuits using a cutter. 4. Cream margarine and sugar till light and fluffy. 5. 6. Add essence to milk. 7. 115 gm . 2. Sift flour and baking powder. 8. Bake at 150 C for about 30 minutes. 3.

3. . The dough has to be a hard dough.FRENCH BREAD (400 gm) Ingredients Refined flour Yeast Sugar Salt Water Poppy seeds Egg METHOD Quantity 250 gm 10 gm 10 gm 7-8 gm 150 ml approx. Make a dough using all the ingredients except poppy seeds. 5 gm 1 for egg wash 1. Round it up and keep it for proving for about 20 minutes. bulging in the centre and tapering at the ends and place it on a French bread tray to prove for about 30 minutes.e. Sprinkle some poppy seeds. Then reduce the temperature to 100°C and allow the bread to harden up. 2. Make 2-3 slashes and bake at 200°C for 20 minutes. Apply egg wash. Knock back and mould it into a French bread i.

20 gm Sieve dry ingredients and add grated lemon rind.: Place thin strips of peel on top before baking. Add sieved dry ingredients to the creamed mixture alternately with little milk and the essence. . Bake for 1 to 1 ½ hrs at 150 °C.B. 3. 2. N.MADEIRA CAKE Ingredients Refined flour Baking powder Grated jam rind Powder sugar Margarine Eggs Milk to mix Lemon essence Lemon juice Candied peel METHOD 1. 4. 60 ml 2 drops ½ No. Cream margarine and sugar Beat in eggs a little at a time. Quantity 170 gm ½ tsp ½ tsp 115 gm 115 gm 3 Nos. 5.

5. 6. Add essence.SWISS TARTS Ingredients Refined Flour Powder sugar Butter/Margarine Vanilla essence Jam Paper cases Quantity 115 gm 30 gm 115 gm a little 55 gm 7 Nos. 3. in a spiral motion leaving a depression in the centre. Cool. METHOD 1. Beat in half the flour mixing well. Using a large star nozzle pipe into paper cases. Beat the remainder of flour and beat until mixture is well blended. Do not over beat. 4. 2. Cream fat and sugar till light and fluffy. Bake in a moderate oven 100 C for 40 to 60 minutes. . Fill depressions in the centre with jam.

4. METHOD 1. 5.MELTING MOMENTS (16 portions) Ingredients Refined flour Margarine Powder sugar Egg Baking powder Cornflakes Lemon essence Lemon juice Quantity 140 gm 115 gm 90 gm ½ No. Roll in crushed cornflakes and put on a baking sheet. 3. Divide the dough into small portions. . Add beaten eggs and lemon essence and lime juice Work in flour and baking powder and mix to a smooth dough. Bake in a moderate oven at 150 °C for 40 minutes. ¼ tsp 55 gm ¼ tspn ½ No. 2. Round them in wet hands. Cream fat and sugar till light and fluffy. 6.

Add essence.VANILLA BUNS (12 portions) Ingredients Butter Powdered sugar Refined flour Baking powder Egg Vanilla essence Milk or water Paper cups Quantity 70 gm 115 gm 115 gm ¼ tsp 2 Nos. METHOD 1. Bake at 180° C for 15-20 minutes or till firm to touch. Sift together flour and baking powder and fold into the creamed mixture with sufficient milk to give dropping consistency. 2. Cream butter and sugar till light and fluffy. ¼ tsp 60 ml approx. 3. Beat eggs and add gradually with continuous beating. 5. . 4. 12 Nos. mix lightly but well. Half fill the patty tins (lined with paper cups).

bake till firm 3. 2.Queen of puddings Milk Grain sugar Eggs Butter Fresh bread Jam Vanilla Nutmeg pwd 250ml 60gms 2nos 30gms 3 slices 30gms few drops a pinch Method: 1. adding grain sugar a little at a time. milk and butter together. In a vessel mix sugar and egg yolks. . Add essence and nutmeg pwd and pour over the bread slices arranged in a tray. spread the meringue over the pudding 6. Beat egg white stiffly. Bake in a slow oven for about 15mins. Beat jam and spread over the pudding 4. till meringue is set and pale in colour. 5.

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