Lab Manual 6th Sem Bakery

LAB MANUAL
Advanced Food Production

Operations – II (Bakery)
Subject code: - BHM 351
Table Of Contents
THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

10
S.NO. PARTICULARS PAGE NO.
MENU 1 YORKSHIRE CURD TART 3-5

APPLE STRUDDLE
MENU 2 TIRAMISU, LADY FINGER COOKIES. 6-8
PUMPERNICKEL
MENU 3 GRISSINI 9-11
HONEY PRALINE PARFAIT
MENU 4 BLACK FOREST CAKE 12-14
PIZZA BASE
MENU 5 DANISH PASTRY 15-18
CROISSANTS
MENU 6 COLD CHEESE CAKE 19-21
CHOCOLATE TRUFFLE CAKE
MENU 7 GINGER BREAD MEN 22-24
BLANC MANGE
MENU 8 CRUSTY BREAD 25-27
BAKLAVA
MENU 9 LAVASH 28-29
CINNAMON AND RAISIN ROLL
MENU 10 PLUM CAKE 30-32
PLUM PUDDING
MENU 11 ALMOND MACAROON 33-34
NEY YORK BAKED CHEESE CAKE
MENU 12 DEMONSTRATION OF WEDDING 35-37
ORNAMENTAL CAKE.
MENU 13 DEMOSTRATION OF CHOCOLATE TEMPERING, 38-39
MOULDING, ENROBING AND HAND ROLLED
TRUFFELS.
MENU 14 MILLE- FEUILLE (TRADITIONAL AND FANCY) 40-41
BONOFEE PIE.
Yorkshire curd tart

10
Yorkshire Curd Tart is a speciality of Yorkshire in Northern England. This traditional Yorkshire
tart is made with easy to make curds. It also includes currants, lemon and finely grated nutmeg.
It was traditionally baked here in Yorkshire around Whitsuntide, though it would be a delicious
dessert any time of year.
No of portions: 10 x 40 gm
S. No Ingredients Quantity Unit Unit cost in rs

1 Sweet paste 100 Gm 10
For the filling
2 Lemon 1 No 3
3 Eggs 2 No 10
4 Fresh cream 75 Gm 15
5 Sugar 50 Gm 3
6 Vanilla essence ½ Tsp 1
7 Black currant 20 Gm 20
Round off Recipe cost- 63 rupee.
Method;
1) Roll the sweet paste and line a tart shell and blind bake it for 50 % done for about 20 min at
180c.
2) For filling- heat fresh cream with sugar and add eggs (egg tempering method).
3) Add vanilla essence and lemon juice.
4) Pour the custard into the baked tart shell, add black currant and again bake it for 180c for
about 15-20 min.
Apple strudel

10
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The
filling is made of grated cooking apples , sugar, cinnamon, raisins, and bread crumbs.
Strudel uses unleavened dough. The basic dough consists of flour, oil (or butter) and salt.
After kneading, the dough is rested, then rolled out on a wide surface and stretched until the
dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin
that one can read a newspaper through it. The name "Strudel" means Whirlpool since the
dough is rolled and the centre of the pastry resembles a whirlpool.
Filling is arranged in a line on a comparatively small section of dough, after which the dough
is folded over the filling, and the remaining dough is wrapped around until all the dough has
been used. The strudel is then oven baked, and served warm. Apple strudel is traditionally
served in slices, sprinkled with powdered sugar.
No of portions: 2 x 300 gm roll

Filo pastry
1 Flour 250 Gm 10
2 Sugar 25 Gm 05
3 Salt 05 Gm 01
4 Oil 25 Gm 05
5 Cold water 125 Gm
Filling
6 Peeled & chopped cooking 450 Gm 50
apples
7 Butter 30 Gm 10
8 Breakfast sugar 30 Gm 03
9 Cinnamon powder 05 Gm 05
10 Water 25 Gm
11 Cake crumb 10 Gm 10
12 Lemon juice 10 Gm 05
For dusting
13 Corn flour 100 Gm 10
Round off recipe cost; 115 rupee.
Method:
a) For filling: Combine chopped apples, butter, cinnamon powder and water in a pan.
Cook the mixture over moderate heat until soft. Add sugar,cake crumb& lemon juice
in above mixture.
b) For strudel dough: mix & knead all the ingredients to form a smooth& soft dough.
c) Rest the dough for at least 1 hour.

10
d) Cover a large table with a cloth & dust it with plenty ofcorn flour. Place the rested
dough in the centre of cloth & roll the dough into a rectangle. This step is meant only
to start stretching.
e) Put your hands under the dough with the backs of your hands up. Carefully stretching
the dough from centre outward, using the backs of your hands, not fingers, to avoid
poking holes in the dough.
f) Work your hands in all directions gently stretching the dough. Keepstretching the
dough till it is paper – thin & almost transparent.
g) Let the dough rest for 10 minutes.
Assembling;
1. brush the melted butter all over the rolled out dough.
2. Sprinkle cake crumbs evenly over the dough.
3. Place the filling in a band on long side of the dough leaving a 2 inch marging between
the filling & edge of the dough.
4. Start rolling the strudel like a swiss roll using the cloth as an aid.
5. Place the strudel on greased & lined baking tray.
6. Pinch the ends to close.
7. Brush the top with butter & bake at 190 C around 45 minutes or until golden brown.
8. Dust with icing sugar when cooled.

10
Tiramisu
Tiramisu meaning "pick me up" or "lift me up" is a popular coffee-flavoured Italian dessert.

It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks, egg
whites, sugar and mascarpone cheese, flavoured with cocoa.
No of portions: 6 martini glasses

1 Lady finger cookies 20 No 50
2 For Coffee syrup:
3 Water 200 Gm
4 Coffee Powder 15 Gm 10
Sugar 50 Gm 08
5 Rum(optional) 50 Ml
6 Tiramisu/ Mascarpone Filling
7 Egg Yolk 01 No 10
8 Sugar 20 Gm 05
9 Water 40 Gm
10 Mascarpone 100 Gm 125
11 Whipped cream 150 Gm 40
12 Gelatine 05 Gm 10
13 Coffee powder 01 Gm 10
Method:
1. To prepare coffee syrup, mix water, coffee powder and sugar. Stir till sugar &
coffee powder dissolve. Add rum (optional)
2. Tiramisu/ mascarpone filling: Beat egg yolks and sugar till light and fluffy.
Prepare syrup of sugar & water & cook to 120 C, gradually pour into the egg yolk
whisking constantly. Continue whisking until cool. In a separate mixing bowl mix
mascarpone until soft. Add the egg yolk mixture & mix. Lightly fold in the
whipped cream.
3. To prepare tiramisu, take a flat square glass bowl and arrange even pieces of lady
finger cookies on the base. Moisten it with coffee syrup.
4. Pipe layer of tiramisu cream over the lady finger layer.
5. Repeat step 3 & 4.
6. Dust cocoa powder on top.
7. Cool completely before serving.

10
Lady Finger cookies (biscuit a la cuillere)
Ladyfingers but these long finger- or oval-shaped cookies are also known around the world as
Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi)
and biscuits la cuiller. Ladyfingers are very similar to Cat's Tongue Cookies (Langues-de-
chat). Ladyfingers are made from a sponge cake batter. The batter contains more flour than
most sponge recipes to make it thick enough to pipe. Although these delicate sponge cookies
can be eaten on their own as a petit four or as an accompaniment to ice creams, they really
shine when soaked in syrup and used as part of more complex desserts such as Tiramisu,
English Trifles, or Charlottes.

1 Egg yolks 50 Gm 15
2 Sugar 20 Gm 05
3 Egg whites 75 Gm
4 Sugar 40 Gm 10
5 Flour 50 Gm 02
6 Icing sugar 15 Gm 15
7 Corn flour 15 Gm 02
Method:
1. Sieve flour and corn flour together.

2. Whisk eggs yolks & sugar over double boiler till thick & fluffy.
3. Add essence & whisk well.
4. In a separate mixing bowl whisk egg whites & sugar till stiff peak.
5. Fold it in the above egg yolk & sugar mixture.
6. Lightly fold in the sieved refined flour mix don’t over mix.
7. Fill a pastry bag fitted with a medium plain tip with the batter.
8. On baking tray lined with butterpaper, pipe the mixture into 3 ½ inch (9 cm) long
strips a few inches apart.
9. Dredge the pan generouslywith icing sugar.
10. Bake at 180°C for about 10 minutes until the cookies are crisp.

10
Grissini Bread Sticks
Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread

originating in Turin and the surrounding area in Italy. Breadsticks may be offered at the table
in restaurants as an appetizer, in some instances or regions they may be a type that is larger
than pencil-sized. They may also be combined with ingredients such as prosciutto as
a horsd'œuvre.
No of portions: 20 x 10 gm.
S. No Ingredients Quantity Unit

1. Flour 100 Gm.
2. Yeast 1 Pinch.
3. Sugar ½ Tsp.
4. Salt ¼ Tsp.
5. Gluten 02 Gm.
6. Improver 01 Gm.
7. Butter 20 Gm.
8. Water 30 Ml
Method:
1. Mix yeast, sugar and water in a small bowl and keep aside.
2. In another bowl, mix flour gluten, improver and salt.Add the yeast-water mix to the
flour and knead the dough.
3. keep kneading the dough for about half an hour or till it gets the shine.
4. Add grated parmesan cheese (optional)& knead the dough.
5. Keep for fermentation till the dough doubles in size.
6. Divide the dough into 20 portions weighing 10 gm. each. Roll each portion into thin
cylindrical shape.
7. Place on a greased baking tray. Apply egg wash over the bread sticks.
8. Bake in a preheated oven at 180° Celsius for 15 minutes.

10
German Pumpernickel bread
Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made

with sourdough starter and coarsely ground rye. It is often made today with a combination
of rye flour and whole rye grains. No of portions: 450 gm.
S. No Ingredients Quantity Unit Unit

cost in
rs.
1 Refined Flour 100 Gm 3
2 Rye flour 100 Gm 5
3 Yeast 5 Gm 2
4 Sugar 12 Gm 1
5 Salt 4 Gm 1
6 Gluten 5 Gm 2
7 Improver 3 Gm 2
8 Sunflower seed 40 Gm 50
9 Rye flakes 50 Gm 40
10 Sugar molasses 2 Tbsp 12
11 Starter dough 100 Gm 12
12 Water 60 Gm
Method:
a) In a bowl mix Luke warm water, sugar and yeast and allow it to activate.
b) In another bowl mix refined flour, rye flour, salt, gluten, improver, starter
dough, molasses.
c) Mix activated yeast liquid into the flour mixture and start kneading till it forms
a dough and gluten formation. Add sunflower seed and rye flakes.
d) Keep the dough for fermentation on the table for5 about 30 minute.
e) Pour the dough into a greased bread mould and keep it for fermentation about
45 minutes or almost double in size.
f) Bake at 200c for 45 min.

10
Honey praline parfait
No of portions: 2 x parfait glass.

S. No Ingredients Quantity Unit Unit
cost
in rs
For almond praline
1 Sugar 60 Gm 6
2 Water 5 Gm
3 Almonds 60 Gm 45
white chocolate
mousse
1 Cream 50 Gm 9
2 White chocolate 60 Gm 14
4 Egg yolk 2 No 10
5 Icing Sugar 40 Gm 2
6 Gelatine 1 Leaf 4
7 Honey 30 Gm 15
Method:
For almond praline
a) In a nonstick pan take sugar and water and allow it to caramalise on a medium flame.
b) At the stage of light golden brown caramel, add almonds and mix littel to coat them
with the caramel.
c) Pour it on a silicone mat and allow it to cool down.
d) Crush it into chunks.
For white chocolate mousse
a) Soak gelatin leaf into the cold water.

b) Boil cream add white chocolate and make a smooth ganache.
c) Make a sabayon sauce with egg yolk and sugar over double boiler.

10
d) Fold the sabayon sauce into the white chocolate ganache.
e) Gradually fold the whipped cream and roasted walnuts.
f) Add dissolved gelatin into the above mixture
Assembling
a) One third fill the glass with white chocolate mousse, put crushed praline .
b) Fill another layer in the same above manner.
c) Garnish top with praline and drizzle honey and dark chocolate flakes.

10
Black Forest Cake
Black Forest gâteau literally "Black Forest cherry-torte”.Black Forest cake originated in

Germany. Typically, Black Forest cake consists of several layers of chocolate cake,
with whipped cream and cherries between each layer. Then the cake is decorated with
additional whipped cream, maraschino, and chocolate shavings. In some European
traditions sour cherries are used both between the layers and for decorating the
top. Traditionally, Kirschwasser is added to the cake, although other liquors are also used
(such as rum, which is common in Austrian recipes).
No of portions: 650 gms

1 Chocolate sponge cake 250 Gm 32.85
2 Baked Chocolate sweet paste 100 Gm 10
For the syrup:/ Kirsch syrup
(optional)
3 Water 75 Ml
4 Sugar 75 Gm 07
5 Vanilla Essence 1-2 Drops 02
For the filling:
6 Whipped Cream 150 Gm 30
7 Chopped Cherries 10 No 10
For the decoration:
8 Cherries 5 No 10
9 Chocolate Shavings 100 Gm 30
Method:
1. For the filling, whip the cream till stiff peak. De-stone & chop cherries.
2. Once the cake is cooled, cut the cake in three layers.
3. Place the baked sweet paste as the base of the cake.
4. Put the first layer of the cake over the sweet paste base. Moisten it with sugar
syrup/ kirsch syrup and spread whipped cream evenly. Sprinkle chopped cherries
evenly over the whipped cream.

10
5. Put the second layer; moisten it with sugar syrup/ kirsch syrup and spread
whipped cream evenly. Sprinkle chopped cherries evenly over the whipped cream.
6. Put the third layer; Moisten it with sugar syrup/ kirsch syrup spread only whipped
cream on top &sides.
7. Refrigerate for a while.
8. Garnish the sides & top with chocolate flakes.
9. Pipe swirls of whipped cream on the edge of the cake top using star nozzle and
place a cherry on each swirl.
10. Refrigerate the cake.
Tip;
 The blake forest cake is best in test if served immediately after frosting.
 If ypu want an authentic black forest cake, do not use cherry filling.

10
Pizza Base
Pizza is oven-baked flat bread typically topped with a tomato sauce, cheese and various

toppings. The modern pizza was invented inNaples, Italy, and the dish has since become
popular in many parts of the world.

1 Flour 250 Gm 10
2 Yeast 12 Gm 05
3 Sugar 05 Gm 02
4 Salt 04 Gm 02
5 Refined Oil 20 Gm 05
6 Water 125 Gm
Method:
1. Mix yeast, sugar and warm water in a bowl and keep aside.
2. In another bowl, mix together flour and salt.
3. Knead the dough well by mixing together flour and yeast-water-sugar mixture
along with oil.
4. Keep aside covered for fermentation till the dough doubles in size.
5. After a while, cut out small portions from the dough. Roll these portions into
round shapes and place on greased baking trays.
6. Make holes using fork.
7. Bake in a preheated oven at 200° Celsius for 5 to 7 minutes.

10
Danish Pastry
Danish pastry dough (croissant-style),resembles a puff pastry with the addition of yeast also
known as rolled-in yeast dough. It isbased on a dough made of milk, flour, a little sugar, and,
of course, yeast.The rolled-in butter gives the dough its flaky texture.
1 Flour 300 Gm 12
2 Yeast 15 Gm 05
3 Salt 04 Gm 02
4 Sugar 20 Gm 02
5 Gluten ½ Tsp 05
6 Puff Margarine 100 Gm 42
7 Salted Butter 50 Gm 21
8 Egg 01 No 05
9 Water 130-140/ Ml
Method:
1. In a bowl, mix yeast, sugar and water and keep to rest for a while.
2. In another bowl, mix together flour, salt, milk powder, salted butter, egg and
margarine well.
3. Knead the dough well by mixing yeast-sugar-water mix into flour mix.
4. Keep the dough covered for fermentation till the dough doubles in size.
5. With a rolling pin spread the dough to form a square, the corners should be thinner
than the centre. Dust above and below with flour while rolling to avoid the dough
from sticking to the surface or the pin.
6. Roll the puff margarine between 2 butter papers into a smaller square shape. Place
it in the centre of the rolled out dough, & cover it with the corners of the dough
(the corners should overlap over the puff margarine).
7. Roll the above dough into a rectangle & mark the dough into 3 equal portions.
Fold the 1st portion over the 2nd portion of dough & 3rd portion on 1st portion ("3"-

10
FOLD). Roll the dough slightly to seal the edges. Cover & refrigerate for 30
minutes.
8. Using a rolling pin, roll out the dough into a rectangle. Repeat the folding in step 7
to complete another "3"-FOLD. Cover and Refrigerate 30 minutes.
9. Repeat step 8 twice.
10. Using a rolling pin, roll out the dough into a rectangle. Then fold each end into the
middle & then close like a book to complete a "4"-FOLD. Cover and Refrigerate
for another 5 to 10 minutes.
11. Flatten again and cut into squares of the same size.
12. Give different shapes to the squares and pipe patisserie cream in the center and top
with a fruit.
13. Keep aside for proving till they double in size.
14. Bake at 200 C till golden brown in colour.
Tips;
 Roll the pastry in one direction, as this distributes the butter evenly, and helps to
create the light, flaky layers.
 It is best to start the dough recipe the night before so the pastry is chilled and
rested before assembling the pastries.

10
Lamination technique
Step 5 & 6
Step 7
Step 10
Croissants

10
A croissant is a butteryflaky viennoiserie pastry named for its well known crescent shape.
Croissants and other viennoiserie are made of layered yeast-leavened dough. The dough is
layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a
technique called laminating. The process results in a layered, flaky texture, similar to apuff
pastry.

1 Danish Pastry 500 Gm 94
dough / Enriched
puff pastry dough
2 Egg (for wash) 01 No 05
Method:
1. Rollthe dough into a sheet.

2. Cut the dough in half making rectangles. From these rectangles, cut out large
triangles.
3. Keeping the pointed side of the triangle towards you, roll the dough upwards
(away from you).
4. Join the two pointed sides of the dough together and keep aside.
5. Repeat the same till all the dough is used up.
6. Keep covered for proving till the dough doubles in size.
7. Apply egg wash and bake in a preheated oven at 200° Celsius for 15-20 minutes
until golden brown in colour.

10
Vanilla cheese cake
No of portions: 500 gm

1 Cream cheese 200 Gm 200
4 Vanilla essence 1 Tsp 05
5 Gelatine 10 Gm 10
6 Water 40 Gm
7 Biscuit base 100 Gm 20
Method:
1. Soak gelatine in water & melt over double boiler.

2. Whisk cream cheese, whipped cream, icing sugar, vanilla essence together.
3. Add melted gelatin in the above mixture & mix well.
4. Line a cake ring with a layer of biscuit base, bake the base in 165c for 5 minute& cool
it completely.
5. pour the above batter over the biscuit base. Set in refrigerator for a few hours or
overnight.

10
Chocolate Truffle Cake
No of portions: 1 kg

1 Chocolate basic sponge 500 Gm 35
Sugar syrup 100 Gm 15
For chocolate ganache/ truffle:
3 Cooking Cream 100 Ml 20
4 Chocolate 100 Gm 30
For decoration:
5 Chocolate Garnishing 50 Gm 15
6 Chocolate Shavings 50 Gm 15
Method:
1. Prepare ganache by scalding cooking cream, take off the flame & add chocolate
stir till chocolate melts.
2. Cut the cake into 3 layers.
3. Place the lowest layer on cake turntable, & moisten it with sugar syrup.
4. Mix some quantity of ganache with whipped cream, and spread evenly over the
sponge layer.
5. Place the second layer over and moisten it with sugar syrup.
6. Put Ganache & whipped cream and spread evenly. Place the third layer over these
two layers.
7. Keep in the refrigerator for a while to set the cake.
8. After a while, take the cake out on the cake turntable and cover the cake with
chocolate ganache evenly on all sides and refrigerate till it sets.
9. Warm the chocolate truffle, and put a final layer of truffle over the cake and
spread evenly.
10. Cool in the refrigerator.Decorate the cake with chocolate cut-outsand chocolate
shavings. Cool.

10
Dark chocolate glaze
Portion size: 300gm.

1 Water 70 Gm
2 Gelatin 05 Gm 10
3 Water 40 Gm
4 Sugar 90 Gm 10
5 Liquid glucose 30 Gm 10
6 Coco powder 30 Gm 05
7 Cooking cream 50 Gm 05
Method;
1. In a bowl put gelatin and water and set aside.

2. In the sauce pan boil water and sugar together and Pour into the liquid
glucose, coco powder and fresh cream then mix to form a smooth sauce.
3. Add gelatin and water in above mixture and mix well.
4. Strain and allow it to cool down.

10
Royal Icing
This icing, also called decorating or decorator’s icing, is similar to flat icings except that it is
much thicker and made with egg whites, which make it hard and brittle when dry. It is used
almost exclusively for decorative work.
No of portion: 280 gm
S. No Ingredients Quantity Units
1 Egg white 2 No
2 Icing sugar 200 Gm
3 Lemon juice 0.25 Gm
Method:
1. Beat egg whites, add lemon juice.

2. Add icing sugar a little at a time, beat until the mixture forms a smooth paste.
3. Keep unused icing covered with a damp cloth or plastic film at all times to prevent
hardening.
Tip;
 Lemon juice is to maintain the whiteness of the icing.

10
Ginger cookies
S. No Ingredients Quantity Units
1 Butter 100 Gm
2 Icing sugar 50 Gm
3 Flour 180 Gm
4 Ginger powder 10 Gm
5 Egg 15 Gm
6 Caramel colour Few Drops
Method:
a) Cream butter sugar till light and soft

b) Add gradually eggs and vanilla essence
c) Fold all the dry ingredients and caramel colour as well.
d) Keep it for chilling about 30 minutes in refrigerator.
e) Bake at 160 degree Celsius for about 10-15 min.

10
Blancmange
Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened

with gelatin, corn starch, and often flavored with almonds.
It is usually set in a mold and served cold. Although traditionally white, blancmanges are
frequently given alternative colours. Some similar desserts are French chef Marie-Antoine
Carême's Bavarian cream, Italy's panna cotta, Middle East's muhallebi, China's annin
tofu, Hawaiʻi's haupia and Puerto Rico's tembleque.
No of portion: 3 x 90 gm

1 Milk 100 Gm 05
2 Cooking cream 100 Gm 20
3 Sugar 42 Gm 05
4 Gelatine 10 Gm 10
5 Water 40 Gm
6 Vanilla essence ½ Tsp 02
Method:
1. Soak gelatine in water & melt gelatine over double boiler.

2. Warm cream, milk and sugar in a pan until cream just comes to boil & sugar
dissolves.
3. Stirgelatine& vanilla essencein above mixture& mix well. Strain the mixture.
4. Pour the mixture into lightly greased molds.
5. Refrigerate for a few hours till set.
6. Unmold & serve.

10
Ciabatta
Ciabatta literally means slipper bread is an Italian white bread made from wheat

flour and yeast, created in 1982 by a baker in Adrià, Veneto, Italy in response to popularity of
French baguettes. Ciabatta is somewhat elongated, broad and flat and is baked in many
variations. A toasted sandwich made from small loaves of Ciabatta is known as a panino.

1. Flour 250 Gm 10
2. Yeast 10 Gm 05
3. Water 220 Gm
4. Salt 04 Gm 02
5. Gluten 03 Gm 02
6. Improver 03 Gm 02
Round off recipe cost; 21rupee.
Method:
1. Ina mixing bowl dissolve yeast in warm water.

2. Add the ingredients for the dough & whisk to form smooth, soft & sticky dough.
3. Deposit the dough on a greased & floured baking tray. Shape very lightly into
rectangles.
4. Dust the top with extra flour.
5. Ferment till Ciabatta doubles in size.
6. Bake at 220 C for 15 – 20 minutes, until golden brown.
Tip;
 handle the fermented dough as little as possible.

10
Filo or phylo pastry

Filo pastry
1 Flour 250 Gm 10
2 Sugar 25 Gm 05
3 Salt 05 Gm 01
4 Oil 25 Gm 05
5 Cold water 125 Gm
6 Corn flour( for dusting) 250 Gm 100
Method:
a) Sieve refined flour, add sugar,salt, oil add cold water .

b) Knead a soft dough .
c) Divide into 100 gm each ball and keep it for chilling in refrigerator for about 3
hours.
d) Roll out the dough into thin sheet with the help of dusting corn flour.
e) Wrap the sheets with cling film for storing.

10
Baklawa

1 Filo pastry sheets 200 Gm 60
1 Pista (coarsly powdered) 100 Gm 180
3 Desi ghee ( melted) 100 Gm 45
Sugar syrup
1 Sugar 200 Gm 10
2 Water 200 Gm
3 Cloves 2 No 4
4 Lemon slice 1 No 5
5 Orange slice 1 No 8
6 Rose water 1 Tbsp 2
Round off recipe cost; 325rupee.
Method:
a) Mix coarsly powdered pista and breakfast sugar and keep aside.
b) Place filo sheet on table apply desi ghee ,place another sheet and repeat the
same process till four sheets.
c) Place the pista mixture at one corner of the sheet and start folding from the
one side and roll it tight and arrange the rolled log in a greased tray.
d) Arrange the logs in same pattern.
e) Keep it for chilling about 5 hours,
f) Cut the logs into desired size and bake at 160°c for about 20 minutes till light
golden brown.
g) Make a sugar syrup by boiling water,sugar ,cloves,orange and lemon,at last
add rose water.
h) Take pout the tray from the oven and apply sugar syrup from the top and
sprinkle chopped pista .

10
Lavash
Lavash is a soft, thin flatbread of Armenian origin, popular in the Caucasus, Iran, and Turkey.

Lavash is made with flour, water, and salt. The thickness of the bread varies depending on
how thin it was rolled out. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled
on before baking. In Kashmir it is known as Lavase. It is one of the basic bread
products; Kashmiri people consume it on a regular basis for breakfast. As a
tradition, Kashmiri Pandits distribute lavase among neighbours, friends and relatives on
several occasions, as a symbol of good omen and abundance of food. Lavase pieces with
green walnut kernels folded between them are considered a delicacy. This food is also known
in English as lahvash or cracker bread.

1 Flour 100 Gm 04
2 Butter 50 Gm 20
3 Salt ¼ Tsp 02
4 Sugar 02 Gm 02
5 Water 40 Gm
6 Sesame Seeds 5 Gm 02
7 Onion seeds 5 Gm 02
Method:
1. In a bowl, mix butter, flour, salt, sugar and water together and knead dough
well.
2. Keep it for rest for a while.
3. After a while, roll the dough thin and cut into triangles over a greased baking
tray.
4. Apply egg wash and sprinkle sesame seeds and onion seeds over the Lavash
dough.
5. Bake in a preheated oven at 200° Celsius for 2 to 3 minutes or till it get
golden colour.

10
Cinnamon roll with fondant
A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish, and cinnamon

snailis a sweet roll served commonly in Northern Europe and North America. In Denmark, it
is the most common form of wienerbrød ('Vienna Bread') and is known as Kanelsnegl;
'cinnamon snail'. In North America, its common use is as breakfast or dessert. Its main
ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavour.
In some places, it is eaten as a breakfast food and is served with cream cheese or icing.
No of portions:10 x 30 gm

1 Sweet dough 250 Gm 26
2 Cinnamon powder 1 Tsp 05
5 Water 50 Gm
Method:
1. On a floured bench, roll dough into a 9 × 10-in. rectangle about 1⁄4-in. Thick. Brush
off excess flour.
2. Sprinkle with 60 g cinnamon sugar.
3. Roll up like a swiss roll 12 inch long.
4. Cut into 10 inch rolls.
5. Place cut-side down on greased baking tray.
6. Bake at 200 C for 15 – 20 minutes.
7. In a mixing bowl whisk together icing sugar & water, apply it on the cinnamon rolls
when they are still warm.

10
Christmas fruits

1 Black currants 200 Gm
2 Raisins 200 Gm
3 Tutti fruity 1 Kg
4 Cashew nut 200 Gm
5 Apple juice/ rum 1 Lt
6 Apple chopped 500 Gm
7 Glazed cherry 100 Gm
8 Orange peel 100 Gm
9 Lemon peel 100 Gm
10 Ginger peel 100 Gm
11 Sultana 100 Gm
12 Caramel colour 50 Gm
13 Mixed spices 100 Gm
Method;
1. Soak the fruits and dry fruits in the apple juice for one month before use or 15 days.
Plum cake

10

1 Butter 100 Gm
2 Breakfast sugar 50 Gm
3 Brown sugar 50 Gm
4 Refined flour 90 Gm
5 Baking powder 4 Gm
6 Vanilla essence ¼ Tsp
7 Eggs 2 No
8 Caramel colour ½ Tsp
9 Christmas fruits 200 Gm
Method;
1. Cream butter and sugar till light and fluffy.

2. Add eggs gradually and cream well
3. Add vanila essence and caramel colour
4. Lightly fold shifted dry ingredients.
5. Add Christmas fruits and mix littel.
6. Pour in a prepared cake mould and bake at 180 degree celcius for about 20-25 min.
Plum pudding

10

1 Butter 100 Gm
2 Breakfast sugar 50 Gm
3 Brown sugar 50 Gm
4 Refined flour 90 Gm
5 Baking powder 4 Gm
6 Vanilla essence ¼ Tsp
7 Eggs 2 No
8 Caramel colour ½ Tsp
9 Christmas fruits 200 Gm
Method;
1. Cream butter and sugar till light and fluffy.

2. Add eggs gradually and cream well
3. Add vanila essence and caramel colour
4. Lightly fold shifted dry ingredients.
5. Add Christmas fruits and mix littel.
6. Pour in a prepared pudding mould and steam bake at 160 degree celcius for about 45-
50 min.
Almond Macaroon

10
A macaroon is a type of small circular cake, typically made from ground almonds (the
original main ingredient) or coconut with sugar and egg white.
The word 'macaroon' comes from the Italian maccarone or maccherone meaning 'paste',
referring to the original almond paste ingredient; this word itself derives from ammaccare,
meaning to bruise.
No of portion: 30 (15 macaroons)

1 Almond powder 140 Gm 170
3 Egg white 2 no 10
4 Caster sugar 160 Gm 10
5 Water 80 Gm
6 Egg white 2 No 10
For filling
7 Butter cream 100 Gm 30
8 Chocolate ganash 100 Gm 40
Method:
1. Sieve almond powder & icing sugar together thrice.

2. Fold in the 50 gm egg white into the above mixture using a spatula.
3. Prepare sugar syrup by heating water & sugar till soft ball stage.
4. Beat egg white till soft peak stage. Pour syrup into the egg whites while
whisking it. Whisk till stiff peak stage.
5. Lightly fold the meringue into the almond powder & sugar mixture.
6. Pipe the batter onto silicone mat. A few inches apart. Let the piped batter stand
at room temperature till a crust is formed on the surface.
7. Bake at 140 C till the macaroons are not wobbly.
8. Cool the macaroon shells.
9. Sandwich buttercream or chocolate ganash between two macaroon shells.
New York Cheesecake

10
New York Cheesecakes are creamy, and smooth, and rich, and dense, and absolutely
delicious. Cheesecakes made with cream cheese are known as 'New York'

Biscuit base
1. Biscuit 100 Gm 15
2. Butter 70 Gm 30
3. Sugar 20 Gm 02
Cheese cake topping
4. Cream cheese 200 Gm 200
5. Sugar 50 Gm 05
6. Flour 20 Gm 02
7. Lemon (for zest & juice) 1 No 05
8. Vanilla extract ½ Tsp 02
9. Whole Egg 50 Gm 05
10. Egg yolk 50 Gm 15
11. Cooking cream 50 Gm 10
Method:
1. Prepare the ring mold by lining the bottom with either a very thin layer of sponge
cake or a thin layer of biscuit crumble. Prebake the biscuit base until it begins to turn
golden.
2. Put the cream cheese in the mixing bowl and, whisk until smooth and lump free.
3. Add the sugar, flour, lemon zest, vanilla, in the above mixture. Lightly whisk until
smooth and uniform, but do not aerate too much.
4. Add the eggs and egg yolks, a little at a time, mixing thoroughly after each addition.
5. Whisking constantly gradually add the cream, and lemon juice to the above mixture.
6. To bake with a water bath, set the filled pans inside another, larger pan. Fill the outer
pan with water and bake at 160°C until set.
7. Cool the cakes completely before removing from ring mold. To unmold the cake from
a pan without removable sides, sprinkle the top of the cake with granulated sugar.
Invert the cake onto a cardboard cake circle, then immediately place another circle
over the bottom and turn it right-side up.

10
Gumpaste
Sugar paste icing is very sweet edible sugar dough usually made from sucrose and glucose. It
is sometimes referred to as sugar gum or gum paste, but should not be confused with fondant.
It can be used to cover cakes, to mould features, and create decorations for cakes and many
other uses.
Sugar paste will harden out completely, so it is ideal for creating the bigger cake decorations
which stand up on a cake, or for the bigger flowers. By contrast, cake fondant will stay softer,
and is more ideal for smaller figures or flowers
S. No Ingredients Quantity Units Unit cost in rs
2 Gelatin 4 Gm 05
3 Water 30 Gm
4 Glycerine 5 Gm 05
Method:
1. Soak the gelatine in water and melt on a double boiler

2. Add glycerine
3. In a separate bowl take icing sugar and add the above mixture and knead it to form
dough.
4. Keep the dough covered at all times as when exposed to air it becomes dry. Usually
used to make desired shapes on top of the cake!

10
Fondant
Fondant icing, also commonly referred to simply as fondant, is an edible icing used to

decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, and glycerol. It
does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured
fondant is a thick liquid. The word, in French, means "melting", coming from the same root
as fondue and foundry.
1 Lemon juice 01 Gm 02
2 Gelatin 12 Gm 10
3 Water 50 Gm
4 Glucose 70 Gm 15
5 White Butter 40 Gm 10
Method:
1. Soak gelatine in water and melt on a double boiler. Add lemon juice.
2. Add glucose and white butter and melt it over double boiler.
3. Take icing sugar in a separate bowl and add above mixture little at a time and
kneading to form dough till the dough is non-sticky.

10
Royal Icing
This icing, also called decorating or decorator’s icing, is similar to flat icings except that it is
much thicker and made with egg whites, which make it hard and brittle when dry. It is used
almost exclusively for decorative work.
1 Egg white 50 Gm 10
3 Lemon juice 0.25 Gm 05
Method:
4. Beat egg whites, add lemon juice.

5. Add icing sugar a little at a time, beat until the mixture forms a smooth paste.
6. Keep unused icing covered with a damp cloth or plastic film at all times to prevent
hardening.
Tip;
 Lemon juice is to maintain the whiteness of the icing.

10
Chocolate Tempering
1. Chop the chocolate into small even-sized pieces and put it in bowl.
2. Place the bowl on top of a double boiler, taking care to see that the base of the
bowl is not in contact with the water in the double boiler.
3. Once the chocolate starts melting, stir continuously till the chocolate melts
completely and resembles a smooth sauce
4. Add some quantity of chopped chocolate. Stir the chocolate melts evenly and no
lumps remain
5. At room temperature, the chocolate will neither be warm nor cool. To test the
temperature of the chocolate, touch it with the back of your finger or use a
chocolate thermometer.
6. Use this melted chocolate immediately.
Dark chocolate: heat to 40-50C – cool to 27 - 29 C – heat to 30 - 32 C

Milk chocolate: heat to 45 - 50 C – cool to 26 - 28 C – heat to 29 - 30 C
White chocolate: heat to 40 - 45C – cool to 25 - 27 C – heat to 29-30C

10
Chocolate molding Procedure
1. Fill the depressions in the chocolate mould with melted chocolate using a
tablespoon and tap the chocolate filled mould gently so that the chocolate coats
the depressions evenly and no air gaps remain.
2. It is advisable to use chocolate moulds which have depressions of about 12 mm.
(1/2") depth.
3. Overturn the mould and tap it lightly on your kitchen platform or marble surface
at a 45° angle so that all the excess chocolate gets poured out and only a thin layer
of chocolate coating the depressions of the mould (i.e. the chocolate shell)remains
4. Clean the upper surface of the chocolate mould using a palette knife or dough
cutter across the chocolate mould.
5. Refrigerate the filled mould for about 10 minutes.
6. Meanwhile put the remaining chocolate back into the bowl with the help of your
palette knife or dough cutter. Keep aside.
7. Spoon the rum filling mixture into 12 chocolate shells so that it fills half of each
shell.
8. Clean the edges of the mould again with your palette knife or dough-cutter and
refrigerate for 15 more minutes.
9. Meanwhile melt the remaining chocolate again repeat the steps for the chocolate
covering (Steps 2 to 7).
10. Remove the mould from the refrigerator and put 1 teaspoon of the melted
chocolate on each chocolate shell. Tap the mould lightly on your work table so as
to smoothen the upper surface.
11. To ensure that the chocolate completely covers the filling mixture taking care to
see that the rum filling mixture and chocolate do not mix.
12. Clean the edges of each shell using your palette knife or dough cutter.
13. For the final finish, put a little chocolate to cover any air gaps and on places where
the filling is visible.
14. Refrigerate till the chocolates have set (approx. 20 to 30 minutes).
15. Upturn the mould and tap lightly to unmould the chocolates. Store refrigerated.
Tips;
 If you want to use the mould again immediately, do not wash, but wipe it with
cotton and use again.

10
Millefeuille
Millefeuille also known as Napolean literally means “thousand leaves”.Traditionally, a

mille-feuille is made up of three layers of puff pastry (pâtefeuilletée), alternating with two
layers of pastry cream(crème patisserie), but sometimes whipped cream or jam are
substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa,
pastry crumbs. Alternatively the top is glazed with icing or fondant in alternating white
(icing) and brown (chocolate) stripes, and combed.

1 Puff pastry 300 Gm 50
3 Pastry cream 300 Gm 45
4 Water 50 Gm
Method: Round off recipe cost; 100 rupee.
1. Roll out the puff pastry to a rectangle about 13 × 20 in. Place on a sheet pan lined
with parchment paper. Dock the dough and refrigerate for 20 minutes.
2. Bake at 200°C. When the pastry is about 90% baked, remove from the oven and
dredge generously with confectioners’ sugar.
3. Increase the oven heat to 240°C. Return the pastry to the oven and bake until the
sugar caramelizes, about 2–3 minutes.
4. Remove from the oven and let cool.
5. With a serrated knife, trim the edges of the pastry so they are straight and square.
Then
6. Cut crosswise into three equal rectangles. Exact size depends on how much the pastry
shrinks. Select the best of the three rectangles and reserve it for the top layer.
7. Spread one of the pastry rectangles with a layer of pastry cream. Cover with a second
layer of pastry.
8. Top with another layer of the pastry cream.
9. Cover with the third layer of pastry.
10. Make the topping by melting icing sugar and water over heat till a creamy texture is
formed.
11. Immediately pour over the pastry.Pipe thin lines of melted chocolate over the sugar
mixture and make design immediately before the sugar dries completely. Keep in
refrigerator to cool.

10
Bonofee pie
Bonofee pie is an English dessert pie made from bananas, cream and toffee (made from boiled
condensed milk, or dulce de leche), combined either on a buttery biscuit base or one made from
crumbled biscuits and butter.[1] Some versions of the recipe also include chocolate, coffee or both. Its
name, sometimes spelled "banoffi", is a portmanteau combining the words "banana" and "toffee".
No of portions:5x120
S. No Ingredients Quantity Unit Unit cost in

rs.
1 Condensed Milk 200 Gm 60
2 Banana 250 Gm 15
3 Butter 100 Gm 15
5 Flour 150 Gm 6
6 Eggs 15 Gm 2
8 Vanilla essence 2 Drops .5
9 Chocolate shaving 5 Gm 5
Method: : Round off Recipe cost; 122 rupee
1. Cook condensed till 3 hours in boiling water, allow it to cool.

2. Make short crust: cream butter and sugar , add vanilla essence. add eggs and then
add flour .
3. Combine just to form cookie dough.
4. Keep for chilling at least 3 hours in refrigerator.
5. Make a pie with the short crust and blind bake it for about 12-15 minutes at 160
degree Celsius.
6. Pour the caramelized condensed milk, arrange slice of bananas over it and cover the
surface.
7. Cover the top with whipped cream using star nozzle. Sprinkle chocolate flakes.

10

Lab Manual 6th Sem Bakery

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Lab Manual 6th Sem Bakery

Uploaded by

Copyright:

Available Formats

LAB MANUAL

Advanced Food Production

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

MENU 1 YORKSHIRE CURD TART 3-5

Yorkshire curd tart

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Unit Unit cost in rs

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Unit Unit cost in rs

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

Tiramisu meaning "pick me up" or "lift me up" is a popular coffee-flavoured Italian dessert.

No of portions: 6 martini glasses

S. No Ingredients Quantity Unit Unit cost in rs

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Unit Unit cost in rs

1. Sieve flour and corn flour together.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread

S. No Ingredients Quantity Unit

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made

S. No Ingredients Quantity Unit Unit

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

No of portions: 2 x parfait glass.

Round off recipe cost; 94 rupee.

For almond praline

For white chocolate mousse

a) Soak gelatin leaf into the cold water.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

Black Forest gâteau literally "Black Forest cherry-torte”.Black Forest cake originated in

No of portions: 650 gms

S. No Ingredients Quantity Unit Unit cost in rs

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

Pizza is oven-baked flat bread typically topped with a tomato sauce, cheese and various

S. No Ingredients Quantity Unit Unit cost in rs

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Unit Unit cost in rs

1. Rollthe dough into a sheet.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Unit Unit cost in rs

1. Soak gelatine in water & melt over double boiler.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Unit Unit cost in rs

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

Portion size: 300gm.

S. No Ingredients Quantity Unit Unit cost in rs

1. In a bowl put gelatin and water and set aside.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Units

2 Icing sugar 200 Gm

3 Lemon juice 0.25 Gm

1. Beat egg whites, add lemon juice.

 Lemon juice is to maintain the whiteness of the icing.

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.

S. No Ingredients Quantity Units

6 Caramel colour Few Drops

a) Cream butter sugar till light and soft

THE LALIT SURI HOSPITALITY SCHOOL, FARIDABAD.