Cold Sweet Recipes In Bakery Industry
Cold Sweet Recipes In Bakery Industry
A. Honeycomb mould
Method
B. Butterscotch sponge
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)
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
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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