Baked Products and Desserts ALL RECIPES 6130111005 Suppimphon Phangkhwa Facculty of Hospitality and Tourism Prince of Songkhla University, Phuket Campus
CONTENT Pancake.......................................................................2 Crape..........................................................................4 Brownie........................................................................6 Doughnut.....................................................................8 Chocolate Chip Cookies............................................10 Pana cotta..................................................................12 Chocolate Mousse.....................................................14 Vanilla Cupcake.........................................................16 Blueberry Muffin.........................................................18 Chocolate Muffin.......................................................20 Blueberry Cheese Cake.............................................22 Sponge Butter............................................................24 Chocolate Cake.........................................................26 Chocolate Butter Cream............................................28 Pullman Loaf...............................................................30 Bread Roll....................................................................32 Whole Wheat Bread....................................................34 Eclair...........................................................................36 Lady Finger.................................................................38 Tiramisu......................................................................40 Biscotti........................................................................42 Custard Cream...........................................................44 Pandan Custard Cream..............................................46 Pizza Dough.................................................................48 Pizza Sauce.................................................................50 Fruit Tart......................................................................52 Jam Roll........................................................................54
2 PANCAKE INGREDIENTS 2 tablespoons sugar 1/2 teaspoon salt 2 cups of all - purpose flour 2 teaspoons baking poder 2 eggs 1 1/2 milk 1 teaspoon vanilla essence 2 tablespoons melted butter PREPARATION Sift the flour for one time, add salt, sugar, and baking powder then whisk together. Add milke, egg, malted butter and vanilla essence. Then beat unit it smooth. Add butter and use medium - low heat to warm a pan. Drop batter onto the griddle. Waite until it look gloden brown. Serve with honey or butter.
4 CRAPE INGREDIENTS 100 gram of cake flour 15 gram sugar 1/4 teaspoon salt 1 egg 2 egg yolks 15 gram unsalted melted butter. 260 ml. milk 1 teaspoon vanilla essence lemon zest PREPARATION First, sifting the cake flour one time only. Add salt, sugar, egg and egg yolks into a blow of cake flour and whisk it together. Add milk, unsalted malted butter and vanilla essence. Beat until smooth and set aside 15 mins. Using low heat and put butter on a pan. And pour the batter with a circular motion. Cook the crape about 2 mins. or until it look light brown Decoration and serve.
6 BROWNIE INGREDIENTS 150 gram unsalted butter melted. 150 gram dark chocolate 125 gram of all - purpose flour 30 gram cocoa powder 200 gram sugar 1 teaspoon salt 1 teaspoon vanilla essence 3 eggs 50 gram cashews nut PREPARATION Use low heat to melt a butter and chocolate and stir it. Sifting all - purpose flour and chocolate powder. Add sugar and salt then stir it in a blow. Add vanilla essence into an eggs that we had crack and beat it until combine then add in a blow. Add chocolate You can add cashews nut, almond or Oreo on top brownie. Use baking sheet as base before put brownie into an oven. Set a time for 25mins. and temperature for 180 C to bake brownie. Decoration and serve.
8 DOUGHNUT INGREDIENTS 325 gram of all - purpose flour 175 gram of cake flour 50 gram sugar 10 gram yeasts 8 gram salt 5 gram Ks. 2 eggs 50 gram mealted butter 100 gram of milk 100 gram of water PREPARATION Sifting all - purpose flour and cake flour. Add sugar and yeasts then mix it and add salt after. Add Ks. then add eggs, milk and sugar and beat it. Knead dough about 5 mins. until smooth and rise a dough to set. ( find somthing to cover a dough) Roll dough into small circle then make a hold in the middle. Put a doughnuts on baking sheets and bake about 45 mins. After we bake a doughnuts we can decorate it by melted chocolate, white chocolate, icing sugar or cinamon.
10 CHOCOLATE CHIP COOKIES INGREDIENTS 190 gram unsalted butter 65 gram icing sugar 75 gram brown sugar 5 gram salt 1 egg 250 gram of bread flour 5 gram baking powder 5 gram baking soda 125 gram chocolate chip 125 gram cashew nut 2 teaspoon vanilla essence PREPARATION Add butter, icing sugar, salt and brown sugar into a mixer and beat it until very light. Add egg, bread flour, baking powder, baking soda, vanilla essence and mix until it combine. Reduce speed to low and add chocolate chip and cashew nut. Scoop mounds of dough onto baking sheet and put in the oven bake until golden brown about 20 mins. Slip cookies onto another rack to cool .
12 PANA COTTA INGREDIENTS : PANA COTTA 200 gram sugar 800 ml. heavy whipping cream 200 ml. milk 1 taespoon vanilla essence 20 gram gelatin INGREDIENTS : RASPBERRY SAUCE 180 gram frozen raspberries 50 gram icing sugar 2 teaspoon lemon juice PREPARATION Combine sugar, cream, vanilla essence and milk and place over medium heat; stirring until combine. Add gelatin and remove from heat continuing to stir it about 2 - 5 mins. Divided into a cup of glass and refrigerate for at least 8 hours or overnight. For sauce, in a saucepan, combine raspberries and icing sugar cook over medium-low heat. Stir until it combine then pour the sauce through a mesh strainer into a blow. Add lemon juice as you like.
14 CHMOOCUOSLSAETE INGREDIENTS 180 gram dark chocolate 75 ml. milk 50 gram sugar 10 ml. water 2 egg yolks 2 egg whites 50 gram sugar 250 ml. heavy whipping cream 4 pices of galantine PREPARATION In a pot, over medium heat; pouring milk and chocolate combine together wait until chocolate get melted. Boiling sugar and beated with egg yolks. Add heavy whipping cream which we have done beated until it stiff peak. Add sugar and egg yolks that we beated into a blow then add melted chocolate and mixing it. Whisk white eggs and sugar until stiff peak. Combine all ingredient together and add galatine at last. Pour into a glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours.
16 VANILLS CUPCAKES INGREDIENTS 6 eggs 200 gram sugar 200 gram of cake flour 20 gram SP. 5 gram baking powder 60 ml. water 60 ml. milk 1 teaspoon vanilla essence 100 gram melted butter PREPARATION Add egg and sugar into a mixer and beating it until very light. Sift cake flour and baking powder Add flour,milk,water, SP, baking powder, and vanilla essence then beating unitl combine. And add melted butter at last step. Spoon the batter into muffin cup Bake for 20 - 22 mins, until the top of cupcakes lightly touch. Decoration top of cupcakes and serve.
18 BLUEBERRY MUFFIN INGREDIENTS 2 eggs 190 gram sugar 125 ml. milk 100 ml. vegetable oil 115 gram bread flour 115 gram cake flour 5 gram baking soda 5 gram baking powder 3 gram salt PREPARATION Add sugar and eggs into a mixer, beat until light. Add milk and vegatable oil. Sift together flour and baking powder. Add flour, baking powder, baking soda and salt into mixer and mixing just to combine. Gently squeeze blueberry and add into mixer. Spoon the batter into the cups. Bake for 25mins. until muffins are lightly browned. Decoration and serve.
20 CHOCOLATE MUFFIN INGREDIENTS 2 eggs 190 gram sugar 125 ml. milk 100 ml. vegetable oil 115 gram bread flour 115 gram cake flour 25 gram cocoa powder 5 gram baking soda 5 gram baking powder 3 gram salt PREPARATION Add sugar and eggs into a mixer, beat until light. Add milk and vegatable oil. Sift together flour, cocoa powder and baking powder. Add flour, baking powder, baking soda and salt into mixer and mixing just to combine. Spoon the batter into the cups. Bake for 25 mins. until muffins are lightly browned. Decoration and serve.
22 BLUEBERRY CHEESE CAKE INGREDIENTS 130 gram cracker (crumbs) 1/2 cup butter melted 250 gram cream cheese (softened) 1 cup heavy whipping cream 1/4 cup suger 2 tablespoon fresh lemon juice 1 teaspoon vanilla essence fresh blueberries TOPPING blueberry jelly fresh blueberries PREPARATION Using a mixer beat cream cheese until fluffy. Add heavy whipping cream, sugar and vanilla essence. And combine all ingredients. Add lemon juice as you want. For buleberry base, crums a cracker and add butter melted. Use spoon push down the cracker till it stick together. Scoop whipping cream ontop cheese cake. And freeze. Decoration with blueberry jelly and fresh bueberries.
24 SPONGE BUTTER INGREDIENTS 200 gram butter (softened) 192 gram suger 6 eggs 2 teaspoon vanilla essence 200 gram cake flour 8 gram baking powder 8 gram salt 14 gram SP 66 ml. carnation milk. PREPARATION In a mixer blow, beat sugar and butter until light, fluffy. Add egg one at a time flollow by vanilla essence Sift cake flour and baking powder. Add cake flour, baking powder, salt and SP into a mixer. Pour carnation milk and combine with all ingredients. Pour the batter into the prepared pan. put into an oven around 1 hr. with heat 170 C Bake cakes until golden brown and let it cool. Slice hafe of cake and spread whipping cream evenly on top. and top with remaining all cream. Decoration and serve.
26 CHOCOLATE CAKE INGREDIENTS 6 eggs 2 sugar 1/5 cup hot milk 1/2 cup melted butter 1 cup coco powder 2 3/4 cup cake flour 1/5 tablespoon baking powder 2 teaspoon vanilla essence PREPARATION Sift cocoa powder and cake flour into a blow. In mixer blow, add eggs, sugar and vanilla essence. Beat until light color. Pour warm milk and melted butter, add sift flour, coco powder and baking powder and add into a mixer, mixing thoroughly. Pour the batter into the prepared pan. put into an oven around 1 hr. with heat 180 C. Slice hafe of cake and spread whipping cream evenly on top. and top with remaining all cream. Decoration and serve.
28 CHOCOLATE BUTTER CREAM INGREDIENTS 230 gram butter (soften) 420 gram sugar 50 gram cocoa powder 50 ml. heavy whipping cream PREPARATION Beat butter until soft. Add sugar beat until smooth. Add cocoa powder and heavy whipping cream, beat on low speed till all ingredient combine.
30 PULLOLAMFAN INGREDIENTS 800 gram bread flour 200 gram cake flour 20 gram sweet yeast 15 gram salt 150 gram sugar 150 gram butter 4 eggs 25 gram milk powder 10 gram baking powder 250 gram milk 250 gram water PREPARATION Whisk together, water, milk, sweet yeast, milk powder, baking powder, bread flour, cake flour, sugar and eggs in a mixer blow by use whip hook, whisk around 8 mins. Add butter and coimbine all ingredients. Rest dough around half hour. Prepare pullman loaf pan whip with shortening butter and put it on an oven until the bread turn into gloden brown. Turn the loaf out onto the rack until it cool.
32 BREAD ROLL INGREDIENTS 1,250 gram bread flour 20 gram yeast 25 gram salt 10 gram KS 505 75 gram milk powder 75 gram shortening 100 gram sugar 1 eeg 650 - 700 ml. water PREPARATION Whisk together, egg, sugar, water, yeast, salt and KS in a mixer blow, then add beard flour and milk powder combine together. Addd shortening combine with all ingredients. Rest dough around half hour. Prepare pullman loaf pan whip with shortening butter and put it on an oven until the bread turn into gloden brown. Turn the loaf out onto the rack until it cool. Add cream inside a roll and ready to serve.
34 WHOLE WHEAT BREAD INGREDIENTS 500 gram whole wheat flour 1,500 gram bread flour 40 gram yeast 40 gram salt 20 gram Ks 505 100 gram shortening 1,000-1,200 ml. water PREPARATION Whisk together, water, yeast, salt, whole wheat flour, bread flour and shortening combine together. Rest dough around half hour. Prepare pullman loaf pan whip with shortening butter and put it on an oven until the bread turn into gloden brown. Turn the loaf out onto the rack until it cool.
36 ECLAIR INGREDIENTS 350 ml. water 100 gram butter 175 gram all purpose flour 1 teaspoon vanilla essence 5 eggs PREPARATION In a pot, add water, a little bit of sugar and vanilla essence. Use low heat to boil and add butter wait until it melt. Add all purpose flour stir until smooth. Add egg one at a time and beating. Use pastry bag and strips on baking sheet. Bake for 30 mins. Add custard inside eclair and decoration
38 LADY FINGER INGREDIENTS 12 white eggs 200 gram sugar 14 egg yolks 200 gram egss 300 gram bred flour 150 gram corn flour 1 teaspoon lemon skins PREPARATION separet white eggs and egg yolks. In a blow add sugar with egg yoks and beating, Add cream of tartar in white eggs and beat. In a mixer blow add lemon skin, sugar, braed flour and corn flour. Use a pastry bag strip a line on the baking sheet. Bake for 30 mins. , bake unit gloden color.
40 TIRAMISU INGREDIENTS 250 ml. whip topping cream 125 ml. whipping cream 200 gram mascarpone cheese 45 gram sugar 2 egg yolks 2 white eggs PREPARATION Whisk egg yolks with 25 gram of sugar. also whisk white sugar with 25 gram of sugar with another blow. Beat together whip topping cream and whipping cream, beat until it hold soft peaks. Add egg yolks that we beated and marcarpone cheese into a mixer then beat it till combines. In a cup, add first layer of cream. second layer add lady figers and top with coffee. last step add cream and dust tiramisu with cocoa powder.
42 BISCOTTI INGREDIENTS 150 gram butter 337 gram sugar 5 eggs 25 gram baking powder 3 gram salt 612 gram bread flour PREPARATION In a mixer bolw, add butter, salt, and sugar. use a paddle for beat. Add egg one at a time. Add bread flour, vanilla esscen and baking powder beating it until smooth. You can add dry fruits or nuts and stir unit combine with the dough. Divided the dough into 3 picese and make them longer. then put on baking sheet. Bake for 20 mins and take it out then slince into a pices. Bake again for 10 mins or until gloden and firm.
44 CCURSETAAMRD INGREDIENTS 100 gram butter 1,000 ml. milk 250 gram sugar 1 teaspoon vanilla essence 50 gram corn flour 50 gram custard powder 3 eggs PREPARATION Use low heat boil a water and place a blow above. Mix butter, milk, sugar, and vanilla essence, constand strring Add eggs corn flour and custard powder then whisk. Whisk all ingredient till combine and rest it freezer.
46 PANDAN CUSTARD CREAM INGREDIENTS 100 gram butter 800 ml. milk 250 sugar 50 gram corn flour 50 gram custard powder 3 eggs 200 ml. pandan water PREPARATION Use low heat boil a water and place a blow above. Mix egg, corn flour, milk and custard powder together. Add sugar,butter and pandan juice into a blow then constand stirring. Once all ingredient combine rest it in the freezer.
48 PIZZA DOUGH INGREDIENTS 225 gram all purpose flour 7 gram salt 4 gram yeast 100 ml. water 1 tablespoon honey 15 ml. olive oil PREPARATION In a mixe blow, add all purpose flour, salt, yeast,honey and olive oil then together beating till combine. Add water at last and beating. Make dough into small circle and apply oil on dough. Get dough and rest it for half hour.
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