Cold Sweet Recipes In Bakery Industry


Cold Sweet Recipes In Bakery Industry

A. Honeycomb mould


  Ingredient                                  Quantity

  Method


B. Butterscotch sponge


     Ingredient                                  Quantity

1. Egg                                              5 no.

2. Breakfast sugar                          125gm

3. Refined flour                             125gm

4. Baking powder                            2gm

5. Water                                          30ml

6. Sponge gel                                 3.5gm

7. Butterscotch sponge                few drops

     Method



1.Whisk the egg continuously until it get double in quantity and the colour get changed.

2. Gradually add breakfast sugar with continuously whisking.

3. Add butterscotch essense.

4. Add refined flour with  baking powder through cut and fold method.

5. Fill the batter in the mold which prepared with butterpaper.

6. Bake it at 160'-180'C for 15-20 minutes.

7. Make the cake and serve it cold.

C. Coffee mousse


  Ingredient                                  Quantity

1. Fresh cream                                                100gm

2. Gleatin                                                        a pinch
                                                         
3. Whipped/Rich/Double cream                     100gm

4. Egg white                                                    100gm

5. Breakfast sugar                                           15gm

6. Chocolate                                                    100gm

7. Coffee powder                                             20gm

For veg - Remove egg and add gelatin.



  Method

1. Whipped egg white with gradually adding breakfast sugar. (keep in freezer)

2. Whipped separatly fresh cream and double cream. ( Also keep in freezer)

3. For coffee mousse, melt chocolate and coffee powder with butter in double boiler.

4. Add gelatin.

5. Now, add three mixer together with continuously whisking.

6. Garnish with chocolate.

7. Serve it cold.

D. Lemon sponge


  Ingredient                                              Quantity

1.Egg                                                          5 no.

2. Refined flour/Caster sugar                   125gm

3. Butter                                                     80gm

4. Baking powder                                      3gm

5. Vanilla essense                                    few drops

6. Lemon juice                                           3ml

7. Lemon zest                                      as required

  Method

1.Whisk the egg continuously until it get double in quantity and the colour get changed.

2. Gradually add breakfast sugar with continuously whisking.

3. Add vanilla essense and butter.

4. Add refined flour with baking powder through cut and fold method.

5. Add lemon juice and lemon zest.

6. Fill the batter in the mold which prepared with butterpaper.

7. Bake it at 160'-180'C for 15-20 minutes.

8. Make the cake and serve it cold.

E. Fruit Trifle


  Ingredient                                  Quantity

1. Egg                                              5 no.

2. Breakfast sugar                          125gm

3. Refined flour                             125gm

4. Baking powder                            2gm

5. Water                                          30ml

6. Sponge gel                                 3.5gm

7. Butterscotch sponge                few drops

8. Fruit dice (dry fruit or fresh)         as required

9. Custard sauce                                 as required

    (Milk                                           1 litre

      Sugar                                         200 gm

      Custard powder                         80 gm)

10. Rich cream                                   as required

     Method

1.Make Vanilla Sponge

      1.Whisk the egg continuously until it get double in quantity and the colour get changed.

      2. Gradually add breakfast sugar with continuously whisking.

      3. Add butterscotch essense.

      4. Add refined flour with  baking powder through cut and fold method.

      5. Fill the batter in the mold which prepared with butterpaper.

      6. Bake it at 160'-180'C for 15-20 minutes.

      7. Make the cake and serve it cold.

2.Whisk Rich Cream

3.Make Custard Sauce

      1. Boiled 3/4 part milk and add sugar.

      2. Mix custard powder in 1/4 cold part milk.

      3. Mix both together.

      4. Prepared custard sauce.

4.Slice vanilla sponge cake in flat way.

5.Slice spread (layer) in big mold.

6.Spread equally (layer) whipped cream on it.

7.Add (layer) fruit dice such as pineapple, apple, papaya, pomegranate, grapes and so on.

8.Add custard sauce as layer.

9.Add whipped cream with final layer make a design with tool on it.

10.Keep in freezer for 1 hour till gain hardness.

11.Serve it cold.

F. Blancmange (Italian cold dessert)


  Ingredient                                           Quantity

1. Milk                                                  200 ml

2. Breakfast sugar                                  38 ml

3. Gelatin                                              3.5 gm

4. Rich cream/Double cream                284 ml

5. Icing sugar                                         1 tsp

6. Water                                               as required

7. Flavour ( fruit crush)                       for garnish



  Method

1. Heat gelatin with one cup water and keep aside for cooling.

2. Mix breakfast sugar in milk and also keep aside.

3. Whisk rich cream till gain hardness and add icing sugar.

4. Add milk solution and gelatin solution.

5. Pour into glass mold and garnish red cherry.

6. Freeze for minimum 1 hour and till gain hardness.

7. Serve it cold.


G. Chocolate mousse


  Ingredient                                  Quantity

1. Fresh cream                                                100gm

2. Gleatin                                                        a pinch
                                                      
3. Whipped/Rich/Double cream                     100gm

4. Egg white                                                    100gm

5. Breakfast sugar                                           15gm

6. Chocolate                                                    100gm

For veg - Remove egg and add gelatin.



  Method

1. Whipped egg white with gradually adding breakfast sugar. (keep in freezer)

2. Whipped separatly fresh cream and double cream. ( Also keep in freezer)

3. For chocolate mousse, melt only chocolate with butter in double boiler.

4. Add gelatin.

5. Now, add three mixer together with continuously whisking.

6. Garnish with chocolate.

7. Serve it cold.

H. Lemon souffle


  Ingredient                                  Quantity

1. Butter                                        50 gm

2. Breakfast sugar                         50 gm

3. Refined flour                             50 gm

4. Milk                                          100 ml

5. Lemon juice                              50 ml

6. Lemon zest                                 4 gm

7. Egg                                            4 no.

8. Vanilla essense                          few drops

  Method

1. Melt butter and keep aside for cooling.

2. Separate egg yolk and egg white.

3. Whisk egg white and keep in freezer.

4. Whisk egg yolk gradually add breakfast sugar.

5. Add melt and cold butter.

6. Add Refined flour.

7. Add milk.

8. Add lemon juice and lemon zest.

9. Finally add whipped egg white.

10. Pour into souffle cup which prepared with oil.

11. Bake in double boiler at 180'-190'C for 25-30 minute.

12. Garnish with pineapple, mango,...........crush.

13. Serve it cold.

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