Baking
SCHOOL OF ACCOUNTANCY AND BUSINESS MANAGEMENT
SAINT LOUIS UNIVERSITYBaking
Documentation
Submitted by:
Gahid, Binumho George
Lagman, Ma. Louiesa Antonette
Mangundayao, Cariza Mae
Rea, Remina Anne
Quilladas, Kaneda Louise
Submitted to:
Mr. Lheo Fernando Fonseca
Date: May 23, 2015
Schedule: 12:30-2:30 p.m Saturday
Double Chocolate Chip Cookies
*Double Chocolate Chip Cookies
Makes 3 dozen cookies
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips
Directions
1 Heat oven to 350F. Cream the butter and sugars in a large bowl
with an electric mixer on high speed. Lower to medium speed and add
the egg and vanilla. Sift together the flour, cocoa, baking soda,
baking powder, and salt. On low speed, add the dry mixture to the
butter mixture. Beat until fully incorporated. Fold in the
chocolate chips.
2 Form the dough into approximately 1 1/2-inch balls. Place on
parchment- or foil-lined baking sheets, 2 inches apart.
3 Bake until the centers are just set, about 12 minutes. Let
cool on sheets for 5 minutes, then transfer to wire racks.
Reflection: People dont bake because they think its to
scientific or hard to do for its technicality. But cookies i
actually one of the easiest desserts/snacks that you can actually
bake.
PEACH MANGO PIE Double Crusted Pie
*Peach and Mango infusedt in a pie as its main
ingredientIngredients
Crust:
2 cups all-purpose flour, plus more for dusting surface
1 tablespoon sugar
1 teaspoon salt
2 stick unsalted butter, room temp and cut into pieces
cup water, ice cold
Filling:
6 large peaches
2 mangos
the juice of 1 lemon
cup sugar
cup brown sugar
teaspoon cinnamon
a pinch of salt
teaspoon nutmeg
3 tablespoons cornstarch
Topping:
Egg
sugar for sprinkling
Instructions
1. Crust: Whisk together flour, salt and sugar. Using your
fingers, work in cold butter until largest lumps are pea size. Add
ice water and stir together with spatula until just combined, and
then knead the dough two or three times to form ball. Split the
ball into two even pieces and wrap them individually in plastic.
Refrigerate for at least an hour and up to two days.
2. While dough is refrigerating, prepare pie filling. Peel peach
and mango skin, and slice them into whatever size pieces you prefer
in your pie. Cover & toss in lemon juice. (I usually squeeze
the lemon over a sieve so that no seeds sneak in.) *Also add jam
here if you choose to. In a separate bowl, mix together sugars,
nutmeg, cornstarch, salt and cinnamon. Sprinkle evenly over fruit
and toss to combine.
3. Once your dough is refrigerated, prepare a well-floured
surface for rolling it out. Roll dough out into 12/13 inch circle
and place in pie pan. There should be about an inch of overhang
around the sides, the rest can be trimmed. Roll out second dough
disk. You can give your pie a complete lid (Just be sure to create
air holes for ventilation.) or you can cut dough into slices as I
did and layer them onto your pie. It tastes great regardless so
don't stress yourself out over making it look fancy, pie is pie.
Brush egg wash onto pie-top and sprinkle with sugar before
baking.
4. Bake for 20 minutes at 425F, then reduce heat to 375F for
about 30 more minutes. Pie is done when the crust is browned and
juices are bubbling over. Let pie cool completely before serving
for juices to completely thicken, or eat warm if you are okay with
slightly runny pie!
Reflection: Pie Crusts are actually really hard to do. Having
the exact amount of flour and liquid to be added or incorporated
should be carefully watched.
LEMON CURD TART Single Crusted Pie
*Lemon Curd Tart
Total Time: 3 hrs.
Prep Time: 2 hrs.
Cook Time: 1 hr.
Ingredients:
2largeeggs1/2cupsugar3tablespoonsfresh lemon juice1/4cupunsalted
butter1 1/2teaspoonsgratedlemons, rind ofCRUST
1 1/2cupsflour3tablespoonssugar1/4teaspoonsalt1/2cupunsalted
butter, chilled, cut into 1/2 inch cubes2tablespoonschilled
whipping cream (or more)1largeegg yolk
Directions:
For curd
1. Whisk eggs, sugar and lemon juice in heavy small saucepan to
blend.
2. Add butter and lemon peel.
3. Stir over medium heat until curd thickens to pudding
consistency, about 8 minutes.
4. Transfer to a small bowl.
5. Press plastic wrap onto surface of curd and chill at least 2
hours.
For crust
6. Combine flour, sugar and salt in processor; blend 5
seconds.
7. Add butter; using on/off turn, blend until mixture resembles
coarse meal.
8. Add 2 TBS cream and egg yolk.
9. Blend until moist clumps form, adding more cream by
teaspoonfuls if dough is dry.
10. Gather dough into ball; flatten into a disk.
11. Wrap and chill 1 hour.
(Curd and dough can be made 2 days ahead, keep chilled) Roll out
dough on lightly floured surface to 13 inch round.
12. Transfer dough to 9 inch diameter tart pan with removable
bottom.
13. Trim overhang to 1/2 inch.
14. Fold overhang in and press firmly, dorming double thick
sides.
15. Pierce crust all over with fork; refrigerate 1 hour.
16. Preheat oven to 400*F.
17. Bake crust until golden, pressing with back of fork if crust
bubbles, about 20 minutes.
18. Cool crust completely on rack.
19. Spread curd in crust.Cream Puff
*Puff Pastry with Bavarian Filling in the center
Ingredients:
1/2 cup (65 grams) all purpose flour1/2 teaspoon granulated
white sugar1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsaltedbutter, cut into
pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten
Direction:
Preheat oven to 400 degrees F (200 degrees C) and place rack in
center of oven. Line a baking sheet with parchment paper or lightly
butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.
Place the butter and water in a heavy saucepan over medium high
heat and bring to a boil. (Make sure that the butter melts before
the water boils to reduce the amount of evaporation.) Remove from
heat and, with a wooden spoon, add the flour mixture, all at once,
and stir until combined. Return saucepan to the heat and stir
constantly until the dough comes away from the sides of the pan and
forms a thick smooth ball (about 1-2 minutes). Transfer the dough
to your electric mixer, or use a hand mixer, and beat on low speed
to release the steam from the dough (about a minute). Once the
dough is lukewarm start adding the lightly beaten eggs (dough will
separate and then come together) and continue to mix until you have
a smooth thick paste (dough will fall from a spoon in a thick
ribbon). Spoon or pipe 12 small mounds of dough onto the baking
sheet, spacing about 2 inches (5 cm) apart. With a pastry brush,
gently brush the tops of the dough with a lightly beaten egg.
Bake for 15 minutes and then reduce the oven temperature to 350
degrees F (180 degrees C). Continue to bake for a further 30 to
35minutesor until the shells are a nice amber color and when split,
are almost dry inside. Turn the oven off, poke a couple of holes in
each puff and, with the oven door slightly ajar, let the shells
completely cool (and dry out).
Bavarian Filling
Ingredients:
2 tbsps. Unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 tsp vanilla extract
2 cups heavy cream
Directions
1) In a small bowl, stir together the gelatin and cold water.
Set aside to soften. In a medium bowl, whisk together the egg
yolks, sugar, and salt until smooth.
2) In a medium saucepan, bring the milk to a boil. Pour the hot
milk in a steady stream into the yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook and stir over medium
heat until the mixture coats the back of a spoon. Remove from heat
and pour the custard through a strainer.
3) Stir in the softened gelatin and vanilla and stir to melt the
gelatin. Allow to cool.
4) When the mixture has cooled almost to room temperature, whip
the heavy cream to medium stiffness and fold it into the custard.
Immediately transfer the Bavarian cream to parfait glasses, molds,
or on prepared cake layers, as it will firm up quickly as the
gelatin sets. Refrigerate at least one hour before
serving.Refletion: When making this, in the usage of the gelatine
and the refrigeration of the bowl and whisk. When we made our
icing, it didnt really rise that much to our liking. So we failed
at making that. It should have been cold for it to froth.
Banana Chocolate Muffins
*Banana with Chocolate Chip Muffins
Ingredients:
3 medium very ripe bananas1 egg13 cup low-fat buttermilk or
13cup milk12 cup granulated sugar12 cup brown sugar1 12 cups flour1
teaspoon baking soda1 teaspoon salt2 -3 tablespoons chocolate
chips2 tablespoons chopped walnuts(optional)
Direction:
1. Preheat oven to 350 degrees.
2. Lightly coat 12 muffin tin liners with cooking spray and
place in muffin tin.
3. In large bowl, mash bananas with fork.
4. Whisk in egg, milk, granulated sugar, and brown sugar.
5. In separate bowl, combine flour, baking soda, and salt.
6. Add flour mixture to banana mixture and combine well.
7. Fold in chocolate chips and walnuts.
8. Spoon equal amounts of batter into 12 muffin cups.
9. Bake 30 minutes or until toothpick inserted in center comes
out clean.
10. Allow to cool slightly in pan, then remove to wire rack.
Reflection: When making this, we made some problems along the
way regarding the mixtures. Of course we have to follow the recipe
and the procedure but we should also listen to the suggestions of
your professor for he/she has experience in making that
product.
Dinner Roll
*Fluffy Dinner Roll
Makes 12 RollsPrep time: 1 hrs Cook time: 20 mins
Ingredients:
4 cups of All Purpose Flour oz Package of Rapid Rise Yeast1/3
cup of Granulated Sugar1 tsp of Salt1 cup of Milk, slightly warm1/3
cup of Unsalted Butter, Softened3 Egg Yolks3 Tbsp of Unsalted
Butter, melted
Direction:
1) In a small saucepan, add the milk and butter and warm it just
enough until the butter melts (use a candy thermometer to make sure
the mixture reaches 120 degrees.)
2) In the bowl of a standing mixer fitted with a dough hook, add
the warm butter and milk mixture and sprinkle the yeast over the
top. Let it sit for 5 minutes.
3) To the yeast mixture, add the flour, sugar, egg yolks and
salt and mix with the speed on low just until the flour is
incorporated.
4) Increase the speed to medium high and kneed the dough for
about 5 to 7 minutes or until it is nice and smooth and pulls away
from the sides of the bowl.
5) Lightly grease a bowl with some olive oil and set aside.
6) Once the dough is nice and smooth, form into a ball and place
it seam side down in the oiled bowl and grease the top and sides of
the dough with a little oil as well. Cover the bowl with plastic
wrap and place it somewhere warm for about an hour or until it has
almost doubled in size.
7) Dump the dough onto your work surface, (flour it a little if
necessary) and deflate it. Cut the dough into 12 equal pieces.
8) Cover the dough pieces with a kitchen towel as you work with
one piece at a time.
9) Lightly grease a 9X13 baking dish with either butter or
cooking spray and set aside.
10) Take each piece of dough and roll it in a smooth ball, place
the ball seam side down in the greased baking dish, cover the
baking dish with a kitchen towel so that the formed buns
wont dry out.
11) Once you have all the rolls in the baking dish, cover them
with plastic wrap and allow them to sit in a nice warm place for
about an hour or until they are about one and half times bigger
than the original size.
12) Meanwhile, preheat the oven to 375 degrees and position one
of the oven racks into the center of the oven.
13) Once the rolls have risen, bake them for about 20 to 25
minutes or until golden brown. Brush them with melted butter
immediately when they come out of the oven and enjoy! Cinnamon
Roll
*Cinnamon Rolls
Makes 14 to 16 RollsPrep time: 30 minsCook time: 30 mins
Ingredients:1 Package of Dry Yeast cup of Whole Milk cup of
Granulated Sugar cup of Water, warmed up to 115 degrees tsp of
Vanilla Extract1 Egg1 tsp of Salt cup of Unsalted Butter, melted4
cups of All Purpose Flour cup of Melted Butter, to brush over the
top before baking
For the Filling,
1/3 cup of Unsalted Butter, at room temperature cup of Brown
Sugar cup of Granulated Sugar1 1/2 Tbsp of Ground Cinnamon
Direction:
1) In a small bowl, combine the warm water and 1 tsp of the
granulated sugar, sprinkle the yeast over the top and let it sit
for about 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook, mix
the egg, milk, salt, sugar and melted butter. Add 2 cups of the
flour and the water, vanilla and yeast mixture, mix until its all
incorporated and slowly add about 2 more cups of flour. Turn the
speed up to medium and let it mix for about 5 to 7 minutes or until
you have a smooth dough.
3) Oil a large bowl with some vegetable oil and set aside. Take
the dough out of the mixer and pull it together with your hands to
form a ball. Place it in the oiled bowl and oil the top of the
dough with a little vegetable oil. Cover with plastic wrap and
place it in a warm spot to rise for about 2 hours.
4) In a small bowl, mix together the brown sugar, granulated
sugar and cinnamon for the filling, set aside.
5) When doubled in size, punch the dough down and roll it out
onto a floured surface into a 15x9 rectangle. Spread the soft
butter over the top and sprinkle evenly over the sugar and cinnamon
mixture.Staring from one of the long ends, tightly roll the dough
into a jelly roll form. Cut into 14 to 16 slices (make sure they
are even) and place them cut side down in a well buttered 9x13
baking pan. Cover with plastic wrap and let put them back into a
warm spot to rise for another 1 hours.
6) Meanwhile preheat your oven to 350 degrees.
7) Once risen, brush them with some melted butter and bake them
for about 30 minutes or until golden brown.
8) While the cinnamon rolls cool for a few minutes make the
glaze. Mix all the ingredients of the glaze in a bowl except for
the milk, once the cream cheese is all mixed, slowly add the milk
until you get a runny glaze consistency. Immediately pour the glaze
over the cinnamon rolls and enjoy!
Reflection: Chinnamon Rolls are actually easy to make. Its very
tasty too. Making this bread may have took so long to cook because
it still needs to rise, but its worth the wait.
Lemon Cupcakes
*Lemon flaored cupcakes with Royal Icing
Makes 12Ingredients:
1 cups of All Purpose Flour
1 tsp of Baking Powder
tsp of Salt
1 cup of Granulated Sugar
cup of Unsalted Butter at room temperature
2 Eggs
cup of Whole Milk
cup of Sour Cream
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
tsp of Vanilla Extract
Icing:
4 egg whites
4 cups sifted confectioners' sugar
1 tsp Lemon extract
Direction:
1) Preheat the oven to 350 degrees, line a 12 piece cupcake tin
with liners and set aside.
2) In a small bowl, whisk together the flour, baking powder and
salt, set aside.
3) In a large bowl, using a hand help whisk or you can do this
in a big standing mixer, cream together the butter and sugar, add
the eggs and incorporate well.
4) Add the sour cream, milk, lemon zest and lemon juice and mix
until its all well incorporated.
5) Add the dry ingredients to the wet and mix them in to combine
but make sure you dont over mix.
6) Using a large ice cream scoop, divide your batter evenly in
lined muffin tin. Bake for about 20 to 22 minutes or until a
toothpick inserted in the center of a cupcake comes out clean. Let
them cool completely on a wire rack.
For the frosting:7) In a large bowl using a hand help whisk,
cream together the butter and cream cheese. Add the remaining
ingredients and mix until you have a creamy frosting.
8) Pipe or spoon on each cupcake and enjoy!
Icing:
1. Beat egg whites in clean, large bowl with mixer at high speed
until foamy (use only grade A clean, uncracked eggs). Gradually add
sugar and lemon extract. Beat at high speed until thickened. NOTE:
When dry, Royal Icing is very hard and resistant to damage that can
occur during shipping/handling.Reflection: It taught us how balance
is needed in making one dessert for it can affect the taste of the
product.
Black Forest Cake
* Black Forest Cake with Chocolate shavings, cherries and soaked
in apricot brandy
Serves 12Prep time: 15 minsCook time: 45 mins
Ingredients:
For the Cake Batter:2-1/4 cups of All Purpose Flour3/4 of a cup
of Cocoa Powder1 tsp of Salt1 tsp of Baking Powder2 tsp of Baking
Soda2 cups of Granulated Sugar1 cup of water1 Cup of Unsalted
Butter, softened at room temperature 1 Tbsp of Instant Coffee
Granules3 Eggs1/3 cup of Milk1 tsp of Vanilla Extract
For the Syrup:1/3 cup of Sugar1/4 cup of Water1/4 cup of of the
Juice from the Jarred or Canned Sour Cherries2 Tbsp of Cherry
Brandy
For the topping (and other):2 14oz Cans of Jars of Sour Spirited
CherriesShavings of ChocolateAbout 2-3/4 cups of Heavy Cream1/2 cup
of Confectioners SugarDirections:
To make the cake:1) Preheat the oven to 350 degrees, spray a 10
springform cake pan with non stick spray, lay the bottom with
parchment paper and set aside.
2) In a saucepan, add the water, instant coffee and milk, bring
to a simmer and turn off the heat. Set aside to cool slightly.
3) In the bowl of a standing mixer, cream together the butter
and sugar until light and fluffy, add the eggs and vanilla and
continue to mix until well combined.
4) Add half of the dry ingredients along with half of the milk
and water mixture and mix that in, add the remaining half of the
dry ingredients and milk mixture and mix just until
incorporated.
5) Add the batter into your prepared pan, tap the pan on the
counter just to get rid of any air bubbles.
6) Bake the cake for about 40 to 45 minutes or until cooked
through. Allow to cool slightly in the pan, remove the cake from
the pan and cool completely on wire racks for a couple hours.
While the cake is cooling, make the syrup.
7) Add the water, sugar and cherry juice in a saucepan and bring
to a simmer. Allow the mixture to cook over medium heat for about 2
to 3 minutes or until the sugar dissolves.
8) Allow the mixture to cool, add the cherry brandy and set
aside.
For the cream:
9) In a bowl using a handheld electric whisk, whip the cream and
sugar together until stiff peaks form. Add 1/3 of the cream in a
piping bag fitted with a large star tip and set aside.
When youre ready to assemble,
10) Place your cake (top side up) on your work surface, cut the
cake into three layers.
11) Place the first layer (cut side up) on a cake stand, brush
on a good amount of the syrup, spread 1/3 of the cream evenly over
the surface of the cake, scatter over about 1/3 cup of the cherries
making sure to push them down into the cream a bit.
12) Repeat the exact same process with the second layer
finishing up by adding the top layer (round side up).
13) Make little rosettes with your pastry bag, gently scatter
the cherries on the rosettes and all around the top.
14) Pop the cake in the fridge to set for a minimum of 3
hours.
15) When ready to serve, scatter some shavings of chocolate over
the top and dust some confectioners sugar all over the top.
Reflection: When we made the cake, we had problems with the
taste of the shredded chocolate because it was super bitter. It was
like raw cacao without any sugar content. We recommend sweet
chocolat bar instead of bitter ones.
Angel Food Cake
Ingredients:
1 1/4 cups (125 grams) sifted cakeflour1 1/2 cups (300 grams)
granulated whitesugar1 1/2 cups (360 ml)egg whites, at room
temperature (from about 12 large eggs)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons purevanillaextract
1/2 teaspoon pure almond extract
Direction:
1. Preheat oven to 350 degrees F (177 degrees C) and place rack
in center of oven. Have ready a 10 inch (25 cm) two piece angel
food cake (tube) pan.
2. In a large bowl sift together 3/4 cup (150 grams) granulated
white sugar and the sifted cake flour.
3. In your electric mixer, with the whisk attachment, beat the
egg whites until foamy. Add the cream of tartar, lemon juice, and
salt and continue to beat until soft peaks form. Gradually beat in
the remaining 3/4 cup (150 grams) granulated white sugar, a
tablespoon at a time, until glossy stiff peaks form. Scrape down
the sides of the bowl as needed. Beat in the vanilla extract and
almond extract.
4. Sift the flour mixture over the egg whites (about one quarter
of the flour mixture at a time) and gently but quickly fold (do not
stir) the flour into the egg whites. You can use a large wire whisk
or a large rubber spatula. (It is important not to over fold the
batter or it will deflate.)
5. Pour the batter into the pan and run a metal spatula or knife
through the batter to get rid of any air pockets. Smooth the top
and bake in the preheated oven for about 40 -45 minutes. The cake
is done when a wooden skewer inserted in the center of the cake
comes out clean and the cake springs back when gently pressed. The
top of the cake will have cracks. Do not over bake.
6. Immediately upon removing from the oven invert the pan.
Suspend the pan by placing the inner tube on the top of a wine
bottle or flat topped glass. Allow the cake to cool for about 1 1/2
hours.
7. When completely cool, run a metal spatula or knife around the
sides of the pan to loosen the cake and then remove the cake from
the pan. Next, run a metal spatula or knife along the bottom and
center core of the pan and remove. Place on your serving plate. It
is best to cut this cake with a serrated knife using a
back-and-forth sawing motion. Try not to press down on the cake
when cutting as this will squash its soft and spongy texture.
Reflection: When making this cake, it taught us how to reallly
follow the steps in making Angel Food Cake because if you get
everything wrong or our of sequence it may fall.
GUM PASTE RECIPEIngredients 1 Lb. Powdered Sugar Fine -10X
plastic bag 1 Packet Knox Gelatin 2 TBS of Lemon juice 3 TBS of
Water 1 Tsp. of Glucose
InstructionsAdd gelatin, water & juice over double boiler;
dissolve about 5 to 7 minutes. Add glucose stir. Use a mixer with
dough hook. Place sugar in mixer then add liquid mix until slightly
together remove and knead. If it feels too sticky add a little more
sugar. Wrap with plastic wrap and place in plastic bag, seal. Let
rest overnight.
SUGAR PASTE RECIPEIngredients 1/2 cup 125ml glucose syrup 1
tablespoon 15ml glycerin 1 tablespoon 14g (0.49 ounces) gelatin 1
tablespoon 15ml water 900g (31.75 ounces) 6 3/4 cups pure icing
sugar Extra 1-2 teaspoons of water as needed
Instructions:Place the glucose syrup and glycerin in a heatproof
bowl.Sprinkle the gelatin over the top and then add the water.
Leave the mixture for 1 minute for the gelatin to swell and
soften.Microwave for 30 seconds, stir and repeat until mixture is
clear.Sieve icing sugar into large mixing bowl and pour in the
glucose mixture.Mix on low speed with electric mixer using a dough
hook. If needed add the additional 1-2 teaspoons of water.Once it
forms a ball in the bowl tip onto the bench and continues to knead
until smooth.If not using immediately wrap in plastic and then
store in a zip lock bag.
Reflection: Making Gum Paste and Sugar Paste, takes alot of
time. It taught us how to be patient in making these kinds of
decoration peaces and that you have to be quick in making it for it
hardens quickly.
CHIFFON CAKE
* Chiffon cake with pink and green buttercream frosting
Ingredients:
2-1/2 cups cake flour, sifted
3 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 cup oil
7 egg yolks, at room temperature
1 tsp. vanilla
3/4 cup cold water
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar
Direction:
1. Preheat oven to 350F. Prepare 10-inch ungreased tube pan.
2. Sift together the flour, sugar, baking powder and salt in a
bowl.
3. Make a well at the center and add oil, egg yolks, water and
vanilla. Beat until smooth and no lumps occur. Set aside.
4. Using a stand mixer or electric hand mixer, beat egg whites
until frothy. Add the cream of tartar. Continue to beat on high
until soft peaks begin to form. Add sugar very gradually and
continuously beating until meringue is glossy and stiff.
5. Gently fold the egg yolk mixture into the meringue until well
blended, ensuring that you scrap the bottom of the bowl as you
fold.
6. Pour into prepared ungreased tube pan.
7. Bake until golden and middle springs back when touched for
about 45 minutes.
8. Invert onto the neck of a bottle.
9. Cool completely upside down.
Mocha Filling
Ingredients:
1/2 teaspoon purevanillaextract
1/4 cup (50 grams) whitesugar
2 tablespoons (15 grams) unsweetenedcocoa powder
1 teaspoon (2 grams) instant coffee powder
1 cup (240 ml)coldheavywhipping cream(35-40% butterfat
content)
Swiss Buttercream
Ingredients:
9 large egg whites, room temperature
1 1/2 cups sugar
1 1/2 pounds unsweetened butter (6 sticks), softened but still
cool
Optional flavoring: extracts, melted chocolate, liquors, fruit
and fruit purees, broken cookies, chopped candy, nut pastes,
instant coffee
Direction:
1. Place the egg whites and sugar in large metal mixer bowl set
over simmering water. Whisk constantly until the sugar melts and
the mixture is very thin and warm.
2. Remove the bowl from the heat and whisk on high speed until
stiff peaks form, about 5 minutes. Continue beating on low speed
until cool, about 15 more minutes.
3. Beat in small pieces of the cool but soft butter on low
speed. The mixture may "curdle" before coming together. Add vanilla
extract or other flavorings if desired. Rebeat occasionally while
frosting the cake to maintain a smooth texture.
Reflection: It taught us how important the separation of egg yok
and egg whites and how you incorporate evr one of them
gradually.
APPLE AND BEER CHIFFON CAKE
* Chiffon Cake with the mixture of apples and beer
Ingredients:
2-1/2 cups cake flour, sifted
3 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 cup oil
7 egg yolks, at room temperature
1 tsp. vanilla
3 tbsp cold water
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar
3 tbsp beer
1/4 cup apple puree
Direction:1. Preheat oven to 350F. Prepare 10-inch ungreased
tube pan.
2. Sift together the flour, sugar, baking powder and salt in a
bowl.
3. Make a well at the center and add oil, egg yolks, water and
vanilla. Beat until smooth and no lumps occur. Set aside.
4. Using a stand mixer or electric hand mixer, beat egg whites
until frothy. Add the cream of tartar. Continue to beat on high
until soft peaks begin to form. Add sugar very gradually and
continuously beating until meringue is glossy and stiff.
5. Gently fold the egg yolk mixture into the meringue until well
blended, ensuring that you scrap the bottom of the bowl as you
fold.
6. Pour into prepared ungreased tube pan.
7. Bake until golden and middle springs back when touched for
about 45 minutes.
8. Invert onto the neck of a bottle.
9. Cool completely upside down.
Apple and Cinnamon Filling
Ingredients:
1/2 teaspoon pure vanilla extract
1/4 cup (50 grams) white sugar1 cup (240 ml)cold heavy whipping
cream(35-40% butterfat content)
1/4 cup apple puree
1 tbsp ground cinnamon
Directions:
1. Place your mixing bowl and wire whisk in the freezer for
about 15-30 minutes.
2. Then place all the ingredients, minus the cream, in the
bowl.
3. Stir about 2 tablespoons of the cream into the mixture.
4. Add the rest of the cold cream and beat just until stiff
peaks form.
Swiss Buttercream
Ingredients:
9 large egg whites, room temperature
1 1/2 cups sugar
1 1/2 pounds unsweetened butter (6 sticks), softened but still
cool
Optional flavoring: extracts, melted chocolate, liquors, fruit
and fruit purees, broken cookies, chopped candy, nut pastes,
instant coffee
Direction:
1) Place the egg whites and sugar in large metal mixer bowl set
over simmering water. Whisk constantly until the sugar melts and
the mixture is very thin and warm.
2) Remove the bowl from the heat and whisk on high speed until
stiff peaks form, about 5 minutes. Continue beating on low speed
until cool, about 15 more minutes.
3) Beat in small pieces of the cool but soft butter on low
speed. The mixture may "curdle" before coming together. Add vanilla
extract or other flavorings if desired. Rebeat occasionally while
frosting the cake to maintain a smooth texture.
Pear Cake with Apricot Brandy
* Shortened Cake with Pears and Apricot Brandy
Ingredients
2 eggs
2/3 cup sugar
4 1/2 tablespoons mild extra-virgin olive oil or vegetable
oil
grated zest of one lemon
1 cup flour
1 teaspoon baking powder
large pinch salt
1/4 cup soy milk
2 tablespoons apricot brandy
2 large pears, peeled, cored, and cut into pieces
powdered sugar to decorate
baking spray or more oil for greasing
Directions1. Spray or prepare a cake pan and line with
parchment.
2. In your food processor or mixer, beat the eggs with the sugar
until frothy. Gradually beat in the oil, and add the zest.
3. Beat in the rest of the ingredients, alternating the dry ones
(flour sifted with the baking powder and salt) with the liquid
(liqueur). Beat until smooth, and fold in the pears.
4. Pour the batter into the pan, and place the pan in your slow
cooker.
5. Cover and cook for about 2 hours on the high setting. Test
with a toothpick.
6. When the cake is ready, allow it to cool on a rack for at
least 20-30 minutes before turning it out.
7. Decorate with powdered sugar and serve warm, accompanied by
ice cream or a warm vanilla custard
PEAR FILLING
In a large skillet over medium heat, melt:
3 tbsp butterAdd: 3 cups finely diced pearsSaut until
softened.
Add: 3 tbsp brown sugara dash each of nutmeg and saltCook until
the pears are very soft and the juice is syrupy. Stir in:
a squeeze of lemon juiceRemove from the heat and let cool before
filling the cake.
ICING:
Swiss Butter Cream
9 large egg whites
1 1 half cup sugar
1 1half pound butter
Vanilla extract
Procedure
1. Place the egg whites and sugar in large metal mixer bowl set
over simmering water whisk constantly until sugar melts and the
mixture is very thin and warm.
2. Remove the bowl from the heat and whisk on high speed until
stiff peaks form about 5 minutes. Continue beating on low speed
until cool about 15 more minutes.
3. Beat in small pieces of the cool but soft butter on low speed
the mixture may curdle before coming together add vanilla
extract.
Reflection: Infusing a unusual ingredients to a cake to make as
a flavor seemed citical ad ot easy to do. But with the right amount
of new ingredents, we were able to make our cake good and
tasty.
SCHOOL OF ACCOUNTANCY AND BUSINESS MANAGEMENT
SAINT LOUIS UNIVERSITY
BAKING
DOCUMENTATIONPrepared By:
Gaton, Rolly Christian Biado
Valdez, Vincent Paul
Bautista, Christine
Oandasan, Crystel Vanessa
Soniega, Kristine Jade
Ursua, Rexzel May
Presented to:
Mr. Lheo Fernando Fonseca
HRRM 312 Adviser
May 23, 2015