Hot Sweet In Bakery Industry

Hot Sweet In Bakery Industry

1. Bread & Butter Pudding

    Ingredient                         Quantity

1. Bread                                    5 no.

2. Milk                                    250 ml

3. Egg                                       3 no.
 
4. Sugar                                  100 gm

5. Butter                                   75 gm

6. Vanilla essence                  few drops

    Method

1. Milk, sugar, eggs and vanilla essence are mixed in a bowl with whisker.

2. Cut bread crust and slice in square or triangle.

3. Put the bread slice in the mold, evenly spread bread slice.

4. Pour the mixer into mold as required.

5. Sprinkle dry fruits and cubical shape of butter on the top.

6. Bake in double boiler, keep mold in the water filled tray.

7. Bake it at 120'-200'C for 30-35 minutes.

8. Serve it cold or hot.

2. Caramel custard

    Ingredient                         Quantity

1. Sugar                                   50 gm

2. Egg                                      2.5 no.

3. Milk                                     250 ml

4. Vanilla essence                     2 tsp


    Method

1. In a large bowl, mix egg, sugar and vanilla essence.

2. Boil the milk.

3. Gradually pour milk in the mixer with continuously stirring.

4. Make a caramel with sugar and little water ( 1 tsp ) through caramelisation.

    (heat the sugar with little water till came golden brown colour.)

5. Caramel pour into mold and keep aside for cooling.

6. Pour the mix into mold after cool caramel.

7. Bake in double boiler, keep mold into water filled baking tray.

8. Bake it at--------------for-------------.
                          .
9. Serve it hot.


3. Albert Pudding

    Ingredient                                 Quantity

1. Refined flour                               170 gm

2. Baking powder.                           1/2 tsp

3. Egg.                                              2 no.

4. Breakfast sugar                           115 gm

5. Margarine                                   115 gm

6. Red cherry/glazed cherry             15 gm

7. Vanilla essence                          few drops

8. Tooty fruity                                  15 gm

     Method:

1. You mix baking powder and refined flour.

2. You take whole margarine on the table and start creaming with gradually add sugar.

3. You add mixer of flour in the margarine mixer with slow slow.

4. You add egg and vanilla essence, mix it.

5. You add tooty fruity ( Indian called cherry which be different color) and batter is ready.

6. You prepare a mold with butter or margarine and place red cherry in the bottom of mold.

7. Now you place the batter in mold and keep in oven for baking.

8. Bake at 150'-160'C for 40-45 minutes.

9. When it baked then bring out form oven and keep aside for cooling.

10. You must demold it and keep in fermentation oven for absorbing moisture.

11. Albert pudding is ready and serve it.

4. Christmas pudding

Ingredient                         Quantity

Method