COCOA FUDGE ICING
Ingredients
Unsalted butter, room temperature Cocoa powder, unsweetened Glucose or Corn Syrup Water Vanilla extract Salt Powdered sugar
Unit
G G Ml Ml Ml G G
quantity
360 360 240 240 15 5 240
Mise and Place Bring the butter to room temperature. Sift the powdered sugar. Method; 1. Blend the butter with cocoa powder in the bowl of a mixer fitted with the paddle attachment. Beat until smooth. Scrape down the bowl. Add the glucose and mix until smooth. 2. Bring the water to boil. With the mixer running, gradually add the water to the butter mixture. Scrape down the bowl. Add the vanilla and salt. 3. Add the powdered sugar. Beat for 2 minutes on high speed, until the icing is thick enough to spread.
ENSAIMADA
Ingredients SPONGE: Yeast, instant Granulated sugar Water Bread flour DOUGH: Sponge Egg yolk Butter Granulated sugar Bread flour TOPPING: Butter Granulated sugar Cheddar cheese Salted eggs Bakers Percent 9 7 275 100 67 33 38 42 100 Units G G Ml G G G G G G G G As needed As needed Quantity
3 103 40 121 60 68 76 180 100 50
Procedure: 1. In a bowl, mix together all ingredients for the sponge. Cover with plastic wrap and ferment for one hour or until double in bulk. 2. Add the egg yolk, sugar, and bread flour to the sponge. Mix until well combined. 3. Mix the machine until dough is well developed. The dough should pass the film/window panes test. Round the dough after kneading. 4. Transfer dough to a lightly greased bowl. Cover with plastic wrap. Label. 5. Allow the dough to ferment for 1 hour. 6. Degas and divide into 60 g pieces. Shape as per demonstration. Put molds on a sheet tray. Cover the dough with plastic. 7. Proof the dough for 1 hour or until it passes the indention test. 8. Baked dough pieces at 325F for 15-20 minutes or until light golden brown in color. 9. Remove bread from pan and transfer to a cooling rack. 10. Cool ensaimada slightly then brush tops with butter. Sprinkle with cheddar cheese and sugar. Top with salted eggs. Serve.
CREAM CHEESE BROWNIES
Ingredient
BROWNIE BASE: All-purpose flour Cocoa powder Baking powder Salt Semi-sweet chocolate, chopped Butter, cut to small pieces White sugar Eggs Vanilla CREAM CHEESE MISTURE: Cream cheese Butter White sugar Egg/egg yolk All-purpose flour vanilla g g g Tsp. Tsp. G G Pcs 250 60 1 1 250 125 310 3 7.5 225 30 60 1 30 2
Units
quantity
G G G G G ml
Procedure: Brownie based: 1. Pre-heat the oven to 350F and prepare a 9-inch baking pan by brushing with butter and lining with foil. 2. In a small bowl, combine flour, cocoa, baking powder and salt and then set aside. 3. In another bowl, combine chocolates and butter and melt over a saucepan with simmering water. Add sugar and mix to combine. Add eggs and mix to combine. Do not over mix. Cream cheese mixture: Cream all ingredients together. Brownie base and cream cheese mixture: 1. 2. 3. 4. Pour the brownie base into the prepared pan. Swirl in the cream cheese mixture. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 30 minutes before transferring to a rack to cool completely. Cut into 16 square.
PASTRY CREAM Ingredient
Milk Vanilla bean, split Granulated sugar Egg yolks Cornstarch Unsalted butter VARIATION: Coconut pastry cream Milk Unsweetened can coconut milk Mise and Place: Split vanilla bean in half. Set up an ice bath. Procedure: 1. Bring the milk, vanilla bean and 120 grams of sugar to boil in a large nonreactive saucepan. 2. Whisk the egg yolks in a missing and gradually add the remaining sugar. Whisk in the cornstarch to combine. 3. Temper the yolk mixture with one-quarter of the boiling milk. Return the yolk mixture to the pan and cook, whishing vigorously, until the cream boils and is well thickened, allow the pastry cream to boil approximately 2 minutes, stirring constantly. 4. Remove the pastry cream from heat and immediately pour it into a clean mixing bowl. 5. Fold in the butter until melted. Do not over mix, as this will thin the custard. 6. Cover by placing plastic wrap on the surface of the custard. Chill over an ice bath. Remove the vanilla bean just before using the pastry cream.
Unit
Qtr. 1 G G G G Ml Ml ml
quantity
1 1 225 180 75 60
BRIOCHE
Ingredients Eggs Salt Granulated sugar Yeast instant, dissolve in 2 tbsp. water Bread flour Powdered milk Cold water Eggs egg wash Bakers percent 60 2 14 2.25 100 5 25 As needed As needed unit G G G G G G G Quantity 202 7 47 8 337 17 84
Procedure: 1. 2. 3. 4. In a bowl, whisk the eggs. Dissolve in salt and sugar and yeast. In another bowl, sift together bread flour and powdered milk. Pour egg mixture in the flour mixture. Mix just until flour is hydrated. Gather and press together dough piece to form a single mass of dough. 5. Transfer dough on bench. Knead in butter. (the dough may be mixed by machine). 6. Continue kneading until dough is fully developed. The dough should pass the film/ window panes test. Round the dough after kneading. 7. Transfer dough to lightly greased bowl. Cover with plastic wrap. Label. 8. Allow dough to ferment for 1 hour. 9. Degas and divide dough into 80g pieces. Shape as per demonstration. Place dough pieces in fluted baking mold. Put molds on a sheet tray. Cover dough with plastic. 10. Proof dough for 1 hour or until it passes the indentation test. Egg wash. 11. Bake dough pieces at 350 F. the color should be deep golden brown. 12. Remove bread from pan and transfer to cooling rack. 13. Serve when bread from has cooled slightly.
