JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62502 PUTRAJAYA

KERTAS PENERANGAN
( INFORMATION SHEET )
KOD DAN NAMA
PROGRAM /
HT-014-2:2011 - PASTRY PRODUCTION
PROGRAM’S CODE &
NAME
NO. DAN TAJUK UNIT
KOMPETENSI /
HT-014-2 : 2011-C02 - BATTER AND DOUGH PREPARATION
COMPETENCY UNIT NO.
AND TITLE

1. Identify batter and dough preparation requirements

NO. DAN PENYATAAN 2. Prepare batter and dough mise en place
AKTIVITI KERJA / WORK 3. Carry out batter and dough preparation
ACTIVITIES NO. AND 4. Carry out batter and dough end product storage
STATEMENT 5. Check batter and dough quality and quantity
6. Produce batter and dough preparation activities report

Prepare batter and dough product USING Stationery,

Kitchen utensils(whisk, wooden spoon, sieve, knife, chopping
board, pot, pan, mixing bowl, spatula, measuring spoon & cup),
Working table, stove, mixer, chillers, freezer, food containers,
piping bag, batter and dough ingredients and standard recipe
and personal protective equipment (safety boot, chef hat, apron,
OBJEKTIF UNIT
KOMPETENSI / disposable glove) SO THATbatter and dough preparation
COMPETENCY UNIT requirements identified, batter and dough mise en place
OBJECTIVE prepared, batter and dough preparation and product
storage carried out, batter and dough quality and quantity
checked and batter and dough preparation activities
reportedend product storage IN ACCORDANCE WITH
CUSTOMER’S REQUIREMENT

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1. IDENTIFY BATTER AND DOUGH PREPARATION REQUIREMENTS

1.1 Batter and Dough standing order

1.2.1 Definitions

 An order or rule held to be in force until specifically changed or

withdrawn.
 A request made once for periodic fulfillment.
 An order for goods which are to be delivered periodically, without the
need for renewal of the order before each delivery.

1.2.2 Sample of sweet and savoury filling Standing Order Form

Standing Order Form

Outlet :
Date :

N Item Amount Ordering Required Order taken Customer

o Date Date by Contact
Number

Authorised signature

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1.3 Production Quantity

1.3.1 Definition

The quantity of something (as a commodity) that is created which is usually

given within a certain period of time.

1.3.2 Sample of Production Quantity Form

Production Quantity Form

Outlet :
Date :

No Item Quantity

Authorised signature

----------------------------

1.4 Delivery time

1.4.1 Definition

The period of time between product completions/produced and customer

receipt of the item.
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1.5 Batter and Dough standard recipe

WAFFLE

INGREDIENTS QUANTITY
A:
Flour 625 gm
Baking Powder 30 gm
Castor Sugar 5 gm

B:
Egg Yolk 6 nos
UHT Milk 750 gm
Butter (melted) 250 gm

C:
Egg white 6 nos
Castor Sugar 60 gm

1. Sift together flour and baking powder.

2. Mix together egg yolk, UHT milk and melted butter. Add in flour and
castor sugar. Mix gently until combine.
3. In the bowl of an electrical mixer, using the whisk attachment , beat the
egg whites at medium speed until foamy. Gradually add in castor sugar
then increase the speed to high and beat until stiff peaks form.
4. Remove bowl from mixer, using rubber spatula fold in the meringue into
egg yolk batter.
5. Pre-heat the waffle iron to its hottest setting.
6. Grease both surfaces the waffle iron with fat.
7. Ladle 4 to 6 oz (½ to ¾ cup) batter on the iron and close it. It's not
unusual for a bit of batter to seep out of the edges of the iron. If there's
excessive leakage, use less batter for the next waffle.
8. Cook until the waffle irons indicator light shows that cooking is complete,
or until no more steam comes out. The finished waffle should be golden
brown and crispy.
9. Lift the waffle out of the iron with a pair of tongs and either serve right
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away or transfer it to the oven to keep warm.

CREPE

INGREDIENTS QUANTITY
UHT Milk 500 gm
Flour 150 gm
Castor Sugar 50 gm
Butter (melted) 50 gm
Egg 5 nos

1. Break the eggs into bowl.

2. Add in castor sugar, and whisk until combined.
3. Add in and whisk flour into the eggs. It will be a bit lumpy at this point.
4. Whisk some of the milk into batter, it will get thinner. Keep adding milk
and stir until well combined.
5. Add in melted butter, and whisk it until smooth.
6. Preheat your pan on medium heat. Use about one-fourth of a cup of batter to
make a crepe in this size pan. 
7. Pour the batter into the pan
8. As you twirl the pan, the batter coats it and makes the crepe. If you put in too
little batter to begin with, pour in some extra batter to fill in the gaps. 
9. As the crepe cooks, it changes in appearance.
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APPLE FRITTER

INGREDIENTS QUANTITY
Rice flour 250 gm
All purpose flour 125 gm
Margarine 70 gm
Vanilla Essence 1 tsp
Salt To taste
Water 450 gm
Air Kapur 1 tsp
Green Apple 5 nos
Castor Sugar As needed
Cinnamon Powder As needed

1. Combine rice flour, all purpose flour, margarine, vanilla essence, salt,
water and air kapur in a bowl.
2. Stir until well combined and strain.
3. Set aside.
4. Use a sharp peeler to remove the apple’s skin, circling the
circumference of the apple.
5. Core centre of the apple using apple corer, and slice round shape into 4-
5 slices.
6. Dip the apple in the batter, fry a few at a time, turning once until golden.
7. Drain on paper towels and roll in sugar and cinnamon powder while still
warm.
8. Serve.
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PANCAKE

INGREDIENTS QUANTITY
A:
All purpose flour 625 gm
Castor Sugar 60 gm
Salt 6 gm
Baking powder 30 gm

B:
Egg 4 nos
UHT Milk 1 litre
Butter - melted 125 gm

1. Sift the flour, baking powder and salt into a large mixing bowl. Add in
castor sugar.
2. Make a well in the centre. Whisk the UHT milk and egg in a bowl. pour
the milk mixture into the well and whisk to make a smooth batter.
3. Add in melted butter and mix well.
4. Preheat the non-stick pan with a bit of melted butter.
5. Pour a ladle of pancake batter into the pan. Cook for 1 minute or until
bubbles appear on the surface and the pancake is golden brown
underneath.
6. Turn and cook for a further minute or until golden brown.
7. Repeat the remaining batter until finish.
8. Suitable serve with maple syrup or butter cube.
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BABA / SAVARIN DOUGH

INGREDIENTS QUANTITY
BABA DOUGH
Compressed yeast 1 tablespoon
Warm milk 120ml
Bread flour 115gm
Eggs 4 nos
Vanilla extract 5 ml
Salt 3 gm
Unsalted butter 170gm
Cake flour 225gm

1. Sieve the flour.

2. Mix the milk with the yeast. Combine the flour, salt, vanilla extract, eggs
and salt together to form smooth dough.
3. Half prove and knock back.
4. Next combine dough with butter.
5. Pipe into mould and fully prove. Bake at 200°C (small) or 215°C (large).

INGREDIENTS QUANTITY
Baba dough recipe
Apricot glaze As needed
Sugar syrup 1 liter
Heavy cream 120 ml
Castor Sugar 5 gm
1. When cold, soak in prepared sugar syrup, drain carefully.
2. Glaze with warm apricot glaze.
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3. Fill centre with whipped cream, fresh fruits or sauce.

CHOUX PASTE

INGREDIENTS QUANTITY
Water 250 gm
Butter 125 gm
Salt ½ tsp
All purpose flour 200 gm
Castor sugar 10 gm
Egg 6 number

1. Bring the water, salt and butter to a boil over medium heat, stirring
constantly. Once the butter has melted, add the flour all at once and stir
vigorously to combine.
2. Continue to stir until the mixture forms a mass and pulls away from the
side of the pan, about 3 minutes.
3. Transfer the mixture to the mixture and beat briefly on medium speed
with the paddle attachment. Add the eggs 1 at a time, beating until
smooth after each addition and checking the consistency of the dough.
4. Place the choux dough in a piping bag, and pipe the choux into bulbs.
5. Bake at 200°C, until the choux are crisp, light and rich golden brown.
6. Cool them on a wire rack.
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SUGAR DOUGH / SUGAR CRUST

INGREDIENTS QUANTITY
Butter 300 gm
Icing sugar 150 gm
All purpose flour 500 gm
Vanilla essence 1 tsp
Egg 1 number

1. Sieve the flours into a bowl.

2. Rub in the butter to give a granular texture.
3. Make a bay in the centre, add in egg, vanilla essence and icing sugar,
and knead lightly together.
4. Do not over work the paste.
5. Cover with grease proof paper and refrigerate before using.
6. Rolled out the dough into 3mm thick. Cut the dough using round cutter
and place into tart mould.
7. Pressing the dough, smooth and trim the top edges.
8. Line the shells with foil or parchment and fill with dry beans.
9. Bake at 180°C until the shells have just begun to brown or about 25-30
minutes.
10. Remove from oven and let it cool on wire rack before remove the shells
from the tartlet moulds.
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SHORT CRUST (QUICHE LORRAINE)

INGREDIENTS QUANTITY
Pastry flour 400 gm
Salt 10 gm
Sugar 10 gm
Butter 200 gm
Eggs 2 nos
Vanilla Essence 4 drops

1. Sieve flour and salt into a bowl. Add in sugar.

2. Rub in the butter to give granular texture.
3. Make a bay in the centre and mix water to form sufficient water to form
the ingredients into a light smooth paste.
4. Rest the paste for 30 minutes before use.
5. Rolled out the pie dough 3 mm thick and line the pie pan. Line the crust
with parchment paper and fill with dried beans. Bake at 180°C until very
light golden brown, about 15 minutes. Cool completely.
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BEIGNET

INGREDIENTS QUANTITY
Bread flour 200gm
Sugar 15gm
Salt 5gm
Egg yolks 60gm
Light cream 60gm
Rose water 10gm
Mixing
1. Sift the flour, sugar and salt into a bowl.
2. In a separate bowl, combine egg yolks, cream and rose water.
3. Make a well in the dry ingredients and pour in the liquids. Combine to
stiff dough.
4. Turn out onto a lightly floured surface and knead until a smooth ball
forms.
5. Place the dough onto a lightly floured plate, cover tightly with plastic film
and chill overnight.

Frying
1. Bring back the dough to room temperature.
2. Cut the dough into pieces 10 gm each. Keep covered with a damp cloth
or plastic film all the time to prevent a crust forming.
3. Take one piece of dough, roll out very thinly until the dough starts to
shrink back. Place under a damp cloth and continue rolling all the pieces
of the dough.
4. Go back to the first piece and begin rolling again until the dough is
nearly transparent. This process gives the dough time to rest and
assists very thin rolling.
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5. Once they are rolled for the second time, trim the circle to uniform size
(11cm round cutter). Place the cut pieces on a sheet pan lined with
parchment paper. Cover with plastic film.
6. Preheat the fryer to 180c. Drop the beignets into the hot fat one at a
time. Turn once when golden brown. The beignets can be either fried
flat or shaped by holding them under the fat with a long-handled spoon,
pressing firmly into the middle of each beignet; this causes them to cup
slightly as they fry.
7. When golden, remove and drain on kitchen paper.
8. Sprinkle with icing sugar.

1.2 Types of Batter

Batter is a semi-liquid mixture of one or more grains used to prepare

various foods. Many batters are made by combining dry flours with liquids
such as water, milk or eggs; batters can also be made by soaking grains
in water and grinding them wet. Often a leavening agent such as baking
powder is included to aerate and fluff up the batter as it cooks, or the
mixture may be naturally fermented for this purpose as well as to add
flavour.  The viscosity of batter may range from very "stiff" (adhering to an
upturned spoon) to "thin" (similar to single cream, enough to pour or drop
from a spoon and sometimes called "drop batter"). Heat is applied to the
batter, usually by frying, baking  or steaming, in order to cook the
ingredients and to "set" the batter into a solid form. Batters may be sweet
or savoury, often with either sugar or salt being added (sometimes both).
Many other flavourings such as herbs, spices, fruits or vegetables may be
added to the mixture. The word batter comes from the old French
word battre which means to beat, as many batters require vigorous
beating or whisking in their preparation.

1.2.1 Waffle

Waffle is a thin, light batter cooked on the stove between two buttered and
heated plates of a waffle iron. The waffle batter is made of flour, butter,
sugar, eggs and water or milk, sometimes with a flavoring such as vanilla,
or orange-flower water, cinnamon, aniseed, brandy or citrus fruit zest.

Waffles, likes fritters and pancakes were one of the most common foods
in country cooking. Sometimes they were simply made of flour and water
or milk. The richer country people, added egg, cassonade (semi-refined
sugar) or honey, sugar and aromatized wine. Each area has its own
recipe for waffles – they can be savoury, made with ham, cheese or
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pumpkin or sweet. The batter can be enriched with fresh cream or butter,
or made lighter with egg whites.

Waffles extremely popular in the United States, especially served with

maple syrup for breakfast. Waffles usually eaten hot, sprinkled with sugar
and accompanied with cream or jam.

1.2.2 Crepes

Crepes, a part of traditional French cuisine, are very thin pancakes made

of wheat flour or white flour. In order to make crepes, a thin flour batter is
poured onto a lightly oiled frying pan or round hot plate. In order to make
sure that the thickness of the crepe is consistent, the batter must be
quickly spread evenly on the hot surface. Creperies, or restaurants that
serve many variations of crepes, often employ a special kind
of spatula that has been designed for this very purpose. Crepe lovers who
cook the French treat in their own kitchens, however, are generally able to
make wonderful thin crepes by simply tilting the pan in each direction in
order to distribute the batter. Crepes need to be flipped at least once so
that both sides are properly cooked. Once the crepes have been cooked,
they can have a number of ingredients rolled or folded into them.

Crepes can serve many functions on a menu. They can be sweet

or savory. They can serve as appetizers, main courses, side dishes, and
desserts. For main courses, crepes are often filled with a combination of
ingredients including meat; cheeses, creams, and eggs; vegetables
including spinach, asparagus, mushrooms, chives, and ratatouille. Sweet
crepes, or dessert crepes, are often filled with preserves, chocolate, fruits,
sweet cream, and even ice cream.

Crepe batter is prepared in advance and allowed to stand so that the flour
swells and any air beaten in during preparation has time to dissipate. After
standing a little extra liquid may be added if the batter has become slightly
too thick. Standing and thinning ensures that the batter does not rise and
that the crepes are fine and even. The numbers of eggs used depends on
the individual’s recipe, but the batter must always have pouring
consistency. Some recipe may require the addition of sugar. The crepe
may be fried in oil or butter.
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Usually crepe are prepared as a sweet dishes. They may be served plain
and dusted with sugar, or filled with jam, cream, honey, melted chocolate
or chestnut cream. They may be served warm, or flamed, or even layered
to form a cake.

1.2.3 Fritter

Fritters are a mixture of different ingredients which are covered with

batter, then deep-fried. "Fritter" derives from the Latin word frictura which
translates as fried or to fry. Any ingredient dipped in batter and fried can
essentially be a fritter, though it may not always be called so. Though we
may be most accustomed to apple or banana fritters, it’s not unusual to
have a fritter made from meat, like deep fried fish, or made from
vegetables. In fact, vegetarian tempura is essentially vegetables dipped in
batter and quickly fried, thus it certainly could be defined as vegetable
fritters. Food may be either dipped in batter, or mixed with batters.

The American apple fritter, often sold with donuts, is a mix of cake batter
and chopped apples. Clam or crab cakes could also be considered
fritters, as could potato latkes, a mix of shredded potatoes, egg, and
seasonings. Sometimes batter itself is fried with no other ingredients.
These are also essentially fritters. A donut made from batter could be
called a fritter, as could funnel cake. You can really use your imagination
when it comes to fritter ingredients, but the most important thing is
knowing how to properly deep fry food.

Oil that is too cold when food is added will impart an oily, greasy taste,
which is undesirable. Too hot oil can also cause less than perfect fritters
or burned ones. Electric deep fryers with controllable temperature settings
often take the guesswork out of deep-frying, though for experienced
cooks, a simple temperature gauge and a sense of how the oil appears
and smells is often enough information to produce perfectly fried food.
Virtually any place in the world where people deep fry food will have its
own types of fritters.

1.2.4 Pancake

Pancakes are a popular part of local cuisine all over the world. Some
regional varieties are very thin like English pancakes or French crepes.
Other varieties are thicker like American or Canadian breakfast pancakes.
When you make pancakes you most likely will start with eggs, milk and
flour. American style pancakes sometimes use buttermilk and usually use
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a rising agent, such as baking powder, for thicker, fluffier pancakes.

Pour enough batter to just barely coat the base of a frying pan or similar
size on a griddle. Cook for a couple of minutes and then flip. Once
the pancake is flipped, allow it to cook another minute or so until it is
nicely browned. English pancakes are traditionally served with sugar and
lemon juice; however, they may be drizzled with syrup or jam.

1.3 Types of Dough

Dough – The name given to a moistened mixture of ingredients that is

firm enough to handle. Dough is usually brought together with the finger
or hand into a ball or solid lump and it may be kneaded until smooth. The
consistency of the dough depends on type, ranging from dry and crumbly
or firm to soft and sticky. Dough is never soft enough to be beaten (when
it would be moisture or batter).

Wheat flour and water are basic dough ingredients but other cereals and
liquid may be used. Salt is often added for flavor and sugar for
sweetening. Fat (lard, butter, shortening or oil) and eggs enrich dough.
Milk or other liquids may be used instead of water to bind the ingredients.
Raising agents, such as yeast or baking powder may be used to make the
dough rise during baking.

1.3.1 Baba Dough / Savarin dough

Baba cake or baba au rhum is a European cake which is made

with rum and raisins or currants. Some bakers classify baba is a bread,
rather than a cake, since it includes yeast. In either case, the dessert is
rich, sweet, and extremely flavorful. Numerous European nations have
different regional recipes for baba cake, which is usually served on
special occasions. Outside of Europe, the dessert can sometimes be
difficult to find, but it can fortunately be made at home.

Different nations call baba cake by different names. In Turkey, it is known

as “father's cake,” while French and Polish speakers know it as babka. In
France, a baba cake made in a large ring mold called a savarin. The
recipes for the cake are slightly different in each of these countries, but
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the cakes are clearly related, and all of them show a common thread of
Middle Eastern influence, since they are usually very strongly sweetened.

When baked in individual molds, baba cakes are very tall, and they may
have textured sides to hold their sugar and rum glaze. Many tales to
explain the origins of baba cake have been bandied about. The concept
was probably brought over from Russia to Eastern Europe. Popular
mythology has it that a King of Poland was eating stale kugelhopf, a very
similar pastry, and decided to dip it in rum to refresh the flavor. The result
was apparently so pleasing that the king decided it should be added to the
pastry repertoire of his nation.

1.3.2 Choux paste dough

Choux paste is a pastry used for making desserts such as cream puffs
and eclairs. Choux means "cabbage" in French as cream puffs, also
called profiteroles, made from the pastry look similar to tiny cabbages.
Although choux paste is primarily associated with sweet desserts, it may
also be filled with savory fillings such as cheese, chicken or meat mixtures
to serve as hors d'oevres, or appetizers.

The ingredients for choux paste are water, butter, sugar, salt, flour, eggs
and vanilla. The water, butter, sugar and salt are brought to a boil in a
saucepan. Next, the flour is added and cooked for about 10 minutes. At
this point, the mixture should be allowed to cool slightly before each egg
is beaten in one at a time -- either by hand with a whisk or with an electric
mixer. The vanilla is stirred in last. The finished choux paste dough should
be thick, smooth and shiny before it’s placed into a pastry bag fitted with a
pastry tube.

A pastry bag holds the dough so it can be squeezed out through the
pastry tube, a cone-shaped metal decorative tip, to form a textured ridged
pattern. Cream puffs and eclairs can be made into any desired size from
the piped choux paste – the size of the pastry depends on the size and
type of pastry tube, or tip, used. Some pastry chefs prefer to spoon the
choux paste onto a baking sheet rather than pipe it on using a pastry bag
and tube. Eclairs are rectangular, while cream puffs are round. The piped
or spooned choux paste shapes are baked in a fairly hot oven until they
are no longer moist.

Baked eclairs are commonly filled with vanilla custard. Cream puffs, or

profiteroles, may be filled with whipped cream or ice cream and topped
with chocolate and caramel sauce. The top portion of the round,
airy cream puff can be sliced off so that the rest can be filled before the
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top slice is replaced. Gougeres are choux savory pastries that are also
prepared by first slicing the top section off of the cream puff. In this case,
the filling is a cheese, chicken or meat mixture. Gougeres may be served
as appetizers or to garnish a main dish.

1.3.3 Sugar Dough / Sugar Crust

Sugar crust pastry, or pate sucree in French, is used for dessert tarts and

pies. As it is a sweet dough, the baked crust isn't suitable for savory tarts
or meat pies. Although sugar crust sometimes refers to sugar-enrobed
chocolates or sugar-topped cakes, it's most commonly used to mean the
sweet French pastry. There are different methods used to
create sugar crust pastry. Some bakers blend everything together at once
in a food processor, while others first stir the dry ingredients and cream
the butter and sugar together separately. Typically, dry ingredients for this
sweet tart or pie dough are flour, sugar and a little salt. Some bakers use
soft butter to cream into the sugar, while others prefer to cut in hard
chilled pieces of butter into the dry ingredients to form a crumbly texture.
Some salt is usually added to French sugar crusts even though unsalted
butter is also traditionally used in this pastry. Egg and vanilla round out
the rest of the ingredients typically used in sugar crust dough.

The sugar used is often the icing or confectioner's powdered type rather

than white granulated brown may also be used rather that the white
granulated kind when making sugar crusts. The dough ingredients may be
mixed by hand using a spoon, or a food processor may be used. When
completely blended, the resulting sweet dough should form a soft ball; it's
then refrigerated for anywhere from 20 minutes to an hour before baking,
depending on the baking method and recipe.

Before being placed into the oven to bake, the dough is rolled out and
lightly pressed into the bottom and sides of a tart pan. The tart pan may
be round or rectangular, but this style of bake ware typically has a
removable bottom. After the sugar crust is baked, cooled and removed
from the tart pan, it may be filled with many different recipe
options. Custard or chocolate are popular pate sucree fillings, but fruit is
also often used. A fruit-based filling is common for sugar crust and it
usually creates a colorful dessert presentation. In classic French baking, a
pastry cream, or crème patisserie, and fresh fruit are used for this type of
filling. Fruits used for the pate sucree may be carefully arranged
alternating the types and colors, or a single fruit may be simply placed into
the sweet, fluted crust. The crème patisserie is made by cooking together
eggs, milk, flour, sugar and cornstarch to make a rich, sweet
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accompaniment to the crust and fruit.

1.3.4 Short Crust

Pate brisee is a very light, flaky pastry dough. If you're only going to learn

one pastry dough, pate brisee should be it, because this dough is
incredibly versatile, and it can be used in everything
from quiche to chocolate tarts. It is also extremely easy to make, belying
the myth that making pie dough is difficult. You may also see pate brisee
referred to as “pate brisee fine.” In French, “pate brisee” literally means
“short dough,” a reference to the fact that it contains a very high ratio of
fat to flour.

It is this ratio which gives pate brisee its unique properties, turning it
crumbly, flaky, and incredibly rich. This ratio also makes pate brisee easy
to work with, because it makes this dough more forgiving than other pie
and tart dough’s. To make pate brisee, scoop out two and one half cups
of flour, and then cut in one cup of chilled butter. Use a fork or spoon to
mash the ingredients together, being careful not to let the butter melt into
the flour. The goal is to create a loose, granular mass, breaking the flour
down into small grains so that the mixture looks almost sandy. Next,
dissolve a teaspoon of salt in a third cup of ice water, along with a
teaspoon of sugar, and add the water all at once, using your trusty mixing
utensil to pull the ingredients into the dough.

Next, wash your hands with cool water, and use the heel of your hand to
smear the dough against the side of the mixing bowl several times. This
smearing action will create a multitude of small layers in the pate brisee,
causing to act almost like a puff pastry; the result will be a light, fluffy
dough, rather than a dense, heavy one. Use your hands to gather the
dough into a ball, which you can either roll out immediately, or chill for
around an hour to make it more workable, especially if it is hot.

Pate brisee can also be frozen for up to three months, in which case it
should be thawed overnight before use. This pate brisee recipe makes
enough dough for a covered pie; you can also halve it if you just need a
bottom crust. For a sweeter dough, add more sugar; you can use up to a
tablespoon in this recipe. For a more tart dough, cut down on the sugar,
and up the salt a bit. Leave a little bit of sugar in your pate brisee when
you use it for savory recipes, as it will provide a nice counterpoint to the
savory flavor. You can also add things like lemon zest, nutmeg, and
ground nuts to the dough for extra texture and flavor.
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1.3.5 Beignet

A beignet is that delicious pastry people order at the Cafe Du Monde in

New Orleans, Louisiana, and eat with a steaming cup of cafe au lait.
The beignet is, for all practical purposes, a doughnut. However,
the beignet is usually not as dense as a doughnut. Both are fried and the
beignet is sprinkled liberally with powdered sugar.

Beignet means "bump" in French, and the Cajuns, as they often do,

adapted the word to their own use. In France, the beignet may be used for
sweet or savory purposes, with fillings of meat, potatoes, mushrooms and
other vegetables. Depending on the cook, a beignet may be made with
a choux pastry of flour, water, butter and a bit of sugar, or it may be
a yeast dough. It all depends on the cook and the amount of time we can
spend on the recipe.

The yeast dough usually contains yeast, flour, shortening, sugar, eggs, a
pinch of salt and milk. A beignet is formed about three inches square and
the dough is fried at about 360 degrees Fahrenheit (182°c) until golden
brown on both sides. The pastries are then drained on paper towels and
served piping hot, sprinkled with the powdered sugar.

Another popular version of the beignet is the funnel cake. This

Pennsylvania Dutch treat is also fried batter served with powdered sugar,
and sometimes with whole fruit compote. Home cooks who have a deep
fryer or a large pot suitable for deep frying can make a beignet recipe.
They can either look the recipe up on the Internet, or if their supermarket
carries any kind of Cajun food, may be able to buy a beignet mix in a box.
These usually work well and take the guesswork out of making the batter.
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SOALAN :

1. Briefly explain, what is a ’waffle’.

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2. Briefly explain, what is a ’pancake’.

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3. Briefly explain, what is a ’beignet’.

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4. List the three main ingredients for a basic ’sweet paste’.

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5. What are the products can made from ’choux paste’ dough?
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RUJUKAN:

1. Bo Friberg Van Nostrand Reinhold, A Division of International Thompson Publishing Inc,

The PROFESSIONAL Pastry Chef, Third Edition
ISBN 0-442-01597-6
2. Courtine R.J., The Hamlyn Publishing Group (1988), London Larousse Gastronomique
Cookery Encyclopaedia, ISBN 0-749-30316-6
3. Friberg B., John Wiley & Sons. (2002), The Professional Pastry Chef: Fundamental of
Baking and Pastry (4th edition).
4. Futura Training, Futura Training Pty.Ltd (2007), Pastry, Cakes and Yeast goods, Hot
and Cold Dessert (2nd Edition).
5. Gisslen, Wayne, John Wiley & Sons, Inc. (2009), Professional Baking (5th Edition).
6.  Joseph Amendola, Nicole Rees, John Wiley & Sons (2002) The Baker’s Manual Fifth
Edition, ISBN 0-471-40525-6
7. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P. Prentice Hall. (2004). On
baking: A Textbook of Baking and Pastry Fundamentals.
8. Lian M., Times Book International (1981), Guide to Hotel & Catering Services, ISBN 9-
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971-65093-2
9. Roux M.&A., Mcdonald & Co. Ltd., London & Sydney, The Roux Brothers on Patisserie,
ISBN 0-356-12379-0