Make Recipe: Open Top Bread

Open Top Bread Ingredients: Flour 1kg 350g Yeast 20g 08g Sugar 20g 06g Butter 50g 18g Salt 15g 05g Water 500 – 550ml 180 -190ml Instructions: • On a clean surface or in a large mixing bowl combine the flour sugar and yeast. Stir until evenly distributed • Gradually add 90% of the water to the dry ingredients mixing as you pour. Continue mixing until a dough forms. Adjust water if necessary to achieve a soft pliable dough • To the dough add the butter and the salt. Work the dough until it becomes smooth and elastic and the butter and salt are thoroughly mixed in. • Cover the dough with a clean kitchen towel and let it rest for 15 minutes to allow the gluten to relax • Meanwhile grease the mold with butter or oil. Preheat the oven to 200-220 degrees Celsius • After resting fold the dough into the desired shape for your mold. Place the shaped dough into the greased mold and let it rest for an additional 15 minutes • Once rested bake the bread in the preheated oven for 30-45 minutes or until golden brown and cooked through   Sandwich Bread Ingredients: Flour 1kg 350g Yeast 20g 08g Sugar 40g 15g Milk Powder 30g 10g Butter 60g 20g Salt 20g 07g Water 500 – 550ml 180 -190ml Instructions: • On a clean surface or in a large mixing bowl combine the flour sugar milk powder and yeast. Stir until evenly distributed • Gradually add 90% of the water to the dry ingredients mixing as you pour. Continue mixing until a dough forms. Adjust water if necessary to achieve a soft pliable dough • To the dough add the butter and the salt. Work the dough until it becomes smooth and elastic and the butter and salt are thoroughly mixed in. • Cover the dough with a clean kitchen towel and let it rest for 15 minutes to allow the gluten to relax • Meanwhile grease the mold with butter or oil. Preheat the oven to 200-220 degrees Celsius • After resting fold the dough into the desired shape for your mold. Place the shaped dough into the greased mold and let it rest for an additional 15 minutes • Once rested bake the bread in the preheated oven for 30-45 minutes or until golden brown and cooked through   Bread Roll Ingredients: Flour 1kg 500g Yeast 20g 10g Sugar 50g 25g Milk Powder 20g 10g Butter 100g 50g Salt 20g 10g Water 550 – 600ml 275 -300ml Instructions: • On a clean surface or in a large mixing bowl combine the flour sugar milk powder and yeast. Stir until evenly distributed • Gradually add 90% of the water to the dry ingredients mixing as you pour. Continue mixing until a dough forms. Adjust water if necessary to achieve a soft pliable dough • To the dough add the butter and the salt. Work the dough until it becomes smooth and elastic and the butter and salt are thoroughly mixed in. • Cover the dough with a clean kitchen towel and let it rest for 15 minutes to allow the gluten to relax • Meanwhile grease the tray with butter or oil. Preheat the oven to 180-200 degrees Celsius • After resting divide the dough into 25g pieces. Roll each piece into a ball and place them on a greased tray. • Let the dough balls rest for an additional 15 minutes • Once rested bake the bread rolls in the preheated oven for 10 minutes or until they are golden brown and cooked through.   Jam Bun/ Vienna Roll Ingredients: Flour 1kg 200g Yeast 20g 04g Sugar 80g 16g Milk Powder 50g 10g Butter 80g 16g Salt 15g 03g Water 500–600ml 100-150ml Instructions: • On a clean surface or in a large mixing bowl combine the flour sugar milk powder and yeast. Stir until evenly distributed • Gradually add 90% of the water to the dry ingredients mixing as you pour. Continue mixing until a dough forms. Adjust water if necessary to achieve a soft pliable dough • To the dough add the butter and the salt. Work the dough until it becomes smooth and elastic and the butter and salt are thoroughly mixed in. • Cover the dough with a clean kitchen towel and let it rest for 15 minutes to allow the gluten to relax • Meanwhile grease the tray with butter or oil. Preheat the oven to 150-180 degrees Celsius • After resting divide the dough into 75g pieces shape them as needed and place them on the tray. Let them rest for another 15 minutes. • After resting flatten the balls into small discs. Place a small spoonful of jam in the center of each disc. Fold the edges over the jam to enclose it and shape the dough into a bun. Place the filled buns and rolls on a greased baking tray and let them rest for an additional 15 minutes • Once rested bake the jam buns or Vienna rolls in the preheated oven for 10 minutes or until they are lightly golden brown and cooked through.   French Bread Ingredients: Flour 1kg 250g Yeast 20g 05g Sugar 20g 05g Salt 20g 05g Water 500–600ml 120-150ml Instructions: • On a clean surface or in a large mixing bowl combine the flour Sugar Yeast and Salt. • Gradually add 90% of the water to the dry ingredients and mix until a dough forms. • Knead the dough for about 10 minutes until it becomes smooth and elastic. • Cover the dough and let it rest for 15 minutes. • Grease a baking tray with butter and preheat the oven to 220 degrees Celsius. • After resting shape the dough into French bread loaves or rolls and let them rest for another 15 minutes. • To make the bread crusty apply a light coat of water on top and cut slits on the surface. • Bake the bread in the preheated oven at 200-220 degrees Celsius for 30 minutes or until golden brown.   Kurakkan Bread Ingredients: Flour 800g Kurakkan flour 200g Sugar 50g Yeast 20g Bread improver 5g Butter 100g Salt 15g Water 500 – 550ml Instructions: • On a clean surface or in a large mix ing bowl combine the flour kurakkan four sugar yeast and bread improver. Mix well until all ingredients are evenly distributed. • Gradually add 90% of the water to the dry mixture. Mix well until a rough dough forms. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining water if needed. • Cover the dough and let it rest for 15 minutes. • Meanwhile grease the tray with butter or oil. Preheat the oven to 200-220 degrees Celsius • After resting fold the dough into the desired shape. Place the shaped dough into the greased tray and let it rest for an additional 15-20 minutes • Once rested bake the bread in the preheated oven for 20-30 minutes or until golden brown and cooked through   Garlic Bread Ingredients: Flour 1kg Sugar 50g Yeast 20g Bread improver 5g Butter 100g Salt 15g Garlic powder 50-75g Water 500 – 550ml Garlic cloves 10 Parsley 2-3 leaves Instructions: • On a clean surface or in a larg e mixing bowl combine the flour garlic powder sugar yeast and bread improver. Mix well until all ingredients are evenly distributed. • Gradually add 90% of the water to the dry mixture. Mix well until a rough dough forms. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining water if needed. • Cover the dough and let it rest for 15 minutes. • Meanwhile grease the tray with butter or oil. Preheat the oven to 200-220 degrees Celsius • After resting fold the dough into the desired shape. Place the shaped dough into the greased tray and let it rest for an additional 15-20 minutes • Once rested bake the bread in the preheated oven for 20-30 minutes or until golden brown and cooked through Toast the Bread: • In a small bowl combine the butter chopped garlic chopped parsley and olive oil. Mix well until all the ingredients are thoroughly combined. • Spread the garlic butter mixture evenly onto each slice of bread. Make sure to cover the entire surface of the bread for maximum flavor. • Place the slices of bread on a baking tray place in the oven. • Toast the bread for about 10 minutes or until the edges are golden brown and crispy.  Tomato Bread Ingredients: Flour 1kg Sugar 60g Yeast 20g Oregano 1 tbs Butter 120g Salt 20g Egg 1 (55g) Tomato Purée 240g Water 400ml Instructions: • On a clean surface or in a large mixing bowl combine the flour Oregano sugar and yeast. Mix well until all ingredients are evenly distributed. • Mix tomato purée with water and add 90% of the mixture and the egg to the dry ingredients. Mix well until a rough dough forms. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining water if needed. • Cover the dough and let it rest for 15 minutes. • Meanwhile grease the tray with butter or oil. Preheat the oven to 200-220 degrees Celsius • After resting fold the dough into the desired shape. Place the shaped dough into the greased tray and let it rest for an additional 15-20 minutes • Once rested bake the bread in the preheated oven for 20-30 minutes or until golden brown and cooked through Burger/ Hot Dog/ Egg Bun Ingredients Flour 1 kg Chicken or Beef 500 g Sugar 100 g Salt and Pepper To taste Butter 100 g Ginger 3 pieces Yeast 20 g Onion 1/2 Bread Improver 5 g Green Chili 2 Salt 20 g Parsley 2-3 leaves Milk Powder 20 g Egg 5 Water 500-550 ml Sausage 10 Instructions • On a clean surface or in a large mixing bowl combine the flour sugar yeast bread improver and milk powder. Mix well until all ingredients are evenly distributed. • Gradually add 90% of the water to the dry mixture. Mix well until a rough dough forms. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining water if needed. • Cover the dough and let it rest for 15 minutes. • After resting divide the dough into 60-75 g portions. Shape each portion into a ball. Let them rest for another 15 minutes. • Shape the dough balls into your desired forms for hot dog buns egg buns or burger buns. Place them on a baking sheet and let them proof until they double in size. • Brush the tops of the buns with egg wash. If desired sprinkle sesame seeds on top. • Preheat the oven to 180-200°C. Bake for 15-20 minutes or until the buns are golden brown and sound hollow when tapped on the bottom. Instructions for Burger Patties • Mince the ginger chop the onion and green chilies and put the small pieces of meat into a blender. Blend until well combined. • In a large bowl combine all the ground ingredients and add the chopped parsley and mix well. • Divide the mixture into equal portions and shape them into round patties aiming for a size that fits your buns. • Place the patties on a plate and refrigerate for 30 minutes to help them firm up. • Heat a pan over medium heat. Once hot add a little oil and then the patties. • Cook for about 5-7 minutes on each side or until they are golden brown and cooked through. Egg Bun and Hot Dog Sausage Instructions Boil Eggs: • Place eggs in a saucepan and cover with water. Bring to a boil and let them boil for about 10-12 minutes. • Remove from heat drain. Peel and slice as desired. Fry Sausages: • Heat a pan over medium heat and add a little oil. • Fry the sausages until they are browned and cooked through about 5-7 minutes turning occasionally. Assembling the Buns -For Burger Buns: Place a cooked patty in each bun. Add desired toppings such as lettuce tomato slices onion slice cheese ketchup and mayonnaise. -For Egg Buns: Place slices of boiled egg inside the bun. Add desired condiments and toppings. -For Hot Dog Buns: Place a fried sausage in each bun. Add toppings such as lettuce tomato slices onion slice ketchup and mayonnaise   Doughnut Ingredients Flour 350 g Sugar 35 g Butter 40 g Yeast 8 g Egg 1 Salt 7 g Milk / Water 190 ml Instructions • On a clean surface or in a large mixing bowl combine the flour sugar and yeast. Mix well until all ingredients are evenly distributed. • Add the egg and gradually pour 90% of the milk into the dry mixture. Mix well until a rough dough forms. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining milk if needed. • Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes. • After resting divide the dough into 40g portions. Shape each portion into a ball. Let them rest for another 15 minutes. • Shape the Doughnuts: o Option 1: Roll each ball into a sheet and use a doughnut cutter to cut out doughnut shapes. o Option 2: Take the proofed balls and cut a hole in the center using a small cutter to create the classic doughnut shape. • Place the shaped doughnuts on an oiled tray. Cover them and let them proof until they double in size. This usually takes about 20 to 30 minutes depending on the room temperature. • Heat oil in a deep fryer or large pot to 180°C. Carefully fry the doughnuts in batches until they are golden brown on both sides about 2-3 minutes per side. • Remove the doughnuts from the oil using a slotted spoon and place them on a paper towel-lined tray to drain excess oil. • Serving: o Dust the doughnuts with powdered sugar. o Coat them with cinnamon sugar. o Fill them with jam. o Cut the doughnut in half apply butter icing in the middle and dip it in chocolate ganache. Chocolate Ganache Ingredients Chocolate 100 g Sugar 10g Butter 10g Fresh milk 25-40 ml Instructions • Chop the chocolate into small pieces and place them in a bowl. • Add the sugar and butter to the bowl with the chopped chocolate. • Boil the fresh milk then pour the hot milk over the chocolate mixture in the bowl. Let it sit for a minute to allow the chocolate to soften. • Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If the ganache is too thick you can add a bit hotter milk to reach your desired consistency. Butter Icing: Butter 50 g Icing Sugar 100g Vanilla 5 ml Butter Icing Recipe: • In a mixing bowl combine the softened butter icing sugar and vanilla extract. • Using a hand mixer or stand mixer beat the mixture on medium speed until it becomes smooth and creamy. • If the icing is too thick you can add a small amount of milk or cream to reach your desired consistency. If it's too thin add more icing sugar.   Brioche Bread Ingredients Flour 500 g Sugar 65 g Butter 100 g Yeast 12 g Egg 1 (55g) Salt 7 g Milk powder 60 g Water 225-250 ml Instructions • On a clean surface or in a large mixing bowl combine the flour sugar yeast and milk powder. Mix well until all ingredients are evenly distributed. • Add the egg and gradually pour 90% of the milk into the dry mixture. Mix well until a rough dough forms. • If you're adding chocolate chips or fruit gently fold them into the dough at this stage. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining milk if needed. • Cover the dough and let it rest for 15 minutes. • After resting divide the dough into 40g portions. Shape each portion into a ball. Allow them to rest for another 15 minutes. • Shape the dough balls into your desired forms for the classic brioche bread. Place them on a baking tray and let them proof until they double in size. • Preheat the oven to 180-200°C. Brush the tops of the buns with the egg wash. Optionally sprinkle some sugar on top for added sweetness. • Bake the brioche for 15-20 minutes or until they turn golden brown and sound hollow when tapped on the bottom. Note: You can personalize brioche bread by adding chocolate chips or fruit according to your desire.   Puff Pastry Ingredients Flour 1 kg Sugar 25 g Butter 100 g Salt 20 g Chilled Water 450 - 500 ml Master Puff/ Pastry Margarine 850g Instructions • On a clean surface or in a large mixing bowl combine the flour and sugar. Mix well until all ingredients are evenly distributed. • Gradually add 90% of the water to the dry mixture. Mix well until a rough dough forms. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining water if needed. • Cover the dough and let it rest for 15 minutes. • Take the Master Puff/Pastry Margarine and place it between two sheets of plastic wrap or parchment paper. Using a rolling pin flatten the butter into a square approximately 1.5 cm (about 1/2 inch) thick. • Prepare for Lamination: o Using a knife or dough cutter make a small cross cut (about 1 cm deep) in the center of the dough. This will help with the initial rolling and shaping. o Gently roll the dough out from the center towards each corner creating a shape resembling a four-pointed star (lotus shape). Each rolled section should be approximately 1 cm thick. o Ensure that the center of the dough remains slightly thicker as this will help support the margarine block when you encase it. o Place the master puff/pastry margarine (850 g) in the center of the dough and fold the dough from each corner towards the center and encase the margarine fully. • First Fold: o Roll out the dough with margarine into a long rectangle keeping the thickness even. o Fold the top third of the dough down and the bottom third up over the top like folding a letter (Single fold). • Wrap the dough in plastic wrap and rest for 10 minutes to firm up the margarine. • Second Third and Fourth Folds: o Repeat the rolling and folding process three more times (for a total of four folds) rest the dough for 10 minutes after each fold. • Final Roll and Use: o After completing the folds roll out the dough to the desired thickness for your recipe. o Using a sharp knife or a pastry cutter cut the rolled-out dough into the desired shapes. o Place your chosen filling in the center of each cut piece. o Fold the dough over the filling as needed for your recipe. o Ensure all edges are well sealed to prevent the filling from escaping during baking. You can use a little water or beaten egg to help seal the edges if necessary. • Brush the pastries with a beaten egg to give them a golden and glossy finish. • Preheat your oven to 200-220°C and bake for 15 minutes or until the pastries are golden brown and puffed up. Notes: • For optimal results in pastry making ensure that the weight of Master Puff/Pastry Margarine used is approximately half the weight of the dough • Folding Methods o For Single Folds: Complete 5 folds o For Book Folds: Complete 3 to 4 folds • Turning the dough 90 degrees before each roll is an important step in the lamination process. This ensures even distribution of the margarine or butter and helps create uniform layers. • When cutting rolled-out dough into the desired shapes aim for pastry sizes of 4x4 for individual pastries and 2x4 for pastry rolls.   Fish Bu n Ingredients Flour 1 kg Milk powder 20 g Yeast 20 g Sugar 80 g Butter 80 g Salt 15 g Water 500 - 550 ml Instructions • On a clean surface or in a large mixing bowl combine the flour sugar yeast bread improver and milk powder. Mix well until all ingredients are evenly distributed. • Gradually add 90% of the water to the dry mixture. Mix well until a rough dough forms. • Add the salt and butter to the dough. Mix thoroughly until the dough is smooth. Adjust the dough with the remaining water if needed. • Cover the dough and let it rest for 15 minutes. • After the dough has rested divide it into portions of around 60-75 g each. Shape each portion into a ball and let them rest for another 15 minutes. • After resting flatten the dough balls into small discs. Place a spoonful of the fish filling in the center of each disc. Fold the edges over the filling to enclose it and shape the dough into a triangle shape bun. • Place the filled buns on a greased baking tray and let them rest for an additional 15 minutes. • Brush the tops of the buns with beaten egg for a golden and glossy finish. • Preheat oven to 180-200°C and bake for 15 minutes or until the buns are golden brown. Filling (Puff Pastry/ Fish Bun) For the filling: Potatoes 500 g Canner mackerel/ canned tuna 200 g Coconut oil/ vegetable oil 20 ml Cinnamon 2 pieces Pandan leaf 1 leaf Onion 100 g Green chilies 3 Garlic 2 Cloves Curry leaves 2 springs Curry powder 1 tsp Turmeric powder 1⁄2 tsp Black pepper & Salt adjust to your taste Instructions – Make the filling • Peel and cut potatoes into large chunks. Boil them with 1/2 tsp salt. • Heat oil in a frying pan or a small wok. Add cinnamon and pandan leaves and let them fry. • Then add onion garlic green chilies and curry leaves* with 1/2 tsp of salt. sauté until translucent. • Then add curry powder and turmeric powder. Mix well and sauté about 30 seconds until you get the aroma of curry powder and onions turn yellow in color. • Add mackerel/tuna and mash it into small pieces. Mix well with the onions and sauté for about 1 min on medium heat until mackerel pieces coat well with the onion mixture. • Mash potatoes until they are small chunks. Add the potatoes to the pan and sauté well until everything is very well mixed. • Add black pepper and salt to your taste. • Remove pandan leaves and cinnamon sticks from the mixture. Let the mixture cool completely before use.   Pizza Ingredients: Flour 1 kg For the sauce: Yeast 20 g Tomatoes 2 (medium-sized) Salt 20 g Oregano 1 teaspoon Olive oil or margarine 150 ml Chopped garlic 1 teaspoon Water 500 - 550 ml Olive oil 1 tablespoon Salt & Pepper to taste For the topping: Chicken breast 1 Sausage 6 Tomato 2 Capsicum 2 Bell Pepper 1 Onion 1 Instructions: • On a clean surface or in a large mixing bowl combine the flour and yeast. Mix well to ensure the yeast is evenly distributed throughout the flour. • Add the olive oil or margarine to the flour mixture and mix it well. • Gradually add 90% of the water into the dry mixture. Mix well until a rough dough forms. Use your hands or a dough scraper to combine the ingredients. • Once the dough starts coming together add the salt. Mix thoroughly to incorporate the salt into the dough. • If the dough feels too dry gradually add the remaining water until the dough reaches the desired consistency. The dough should be slightly sticky but manageable. • Knead the dough until it becomes smooth and elastic. This process typically takes about 10 minutes by hand. • Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 15 minutes or until it has doubled in size. • After the first rise divide the dough into desired portions (e.g. 200g each). Shape each portion into a ball and place them on a lightly floured surface. Cover with a damp cloth and let them rest for about 15-20 minutes to relax the gluten. • Preheat your oven to the highest temperature it can go usually around 200-222°C • Roll out or stretch each dough ball into a round shape on a floured surface. • Transfer the shaped dough to a baking sheet or greased tray. Add your desired toppings. • Bake the pizza in the preheated oven for about 10-15 minutes or until the crust is golden and the toppings are cooked to your liking. Small Medium Large X-Lage Slices 4 - 6 slices 6 - 8 slices 8 - 10 slices 10 - 12 slices Thin Crust 150 g 220 g 300 g 400 g Deep Dish - 330 g 450 g 600 g Instructions – Make the Tomato Sauce • Bring a pot of water to a boil score the bottom of each tomato with a small "X " carefully place the tomatoes in the boiling water for about 1-2 minutes until the skins start to peel away. once cooled peel off the skins. • Cut the peeled tomatoes into quarters and place the tomatoes in a blender and blend until smooth. • Heat the olive oil in a pan over medium heat then add the chopped garlic and sauté until fragrant about 1-2 minutes being careful not to burn the garlic • Add the blended tomatoes to the pan with the sautéed garlic stir in the oregano salt and pepper and simmer the sauce over medium heat for about 10-15 minutes or until it thickens to your desired consistency stirring occasionally • Taste the sauce and adjust the seasoning with more salt and pepper if needed. Instructions – Make the Topping • Chicken - To prepare the chicken for the pizza start by seasoning one boneless skinless chicken breasts with salt and pepper on both sides. Heat a tablespoon of olive oil in a pan over medium-high heat then add the chicken breasts and cook for about 5-7 minutes on each side or until they are golden brown and fully cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips or cutting it into bite-sized pieces making it ready to be used as a topping for your pizza. • Sausage - To prepare sausage for the pizza start by heating a skillet over medium-high heat. Place the sausages in the skillet and cook them turning occasionally until they are browned and cooked through usually about 10-12 minutes. Once the sausages are cooked remove them from the skillet and let them cool slightly. Then using a sharp knife slice the sausages into thin rounds or desired shapes. These slices can now be used as a delicious topping for your pizza.   Pastry Cream Ingredients: Milk 200 ml 2 egg yolks 40 g Sugar 40 g Cornstarch 20 g Vanilla extract 1 tsp Instructions: • In a bowl whisk together the egg yolks corn flour and 5 g of the sugar until the mixture is smooth and well combined. • In a saucepan heat the milk until it just begins to boil. • Gradually add about 25% (50 ml) of the hot milk into the egg mixture whisking constantly to temper the eggs. This prevents the eggs from curdling. • Reduce the heat of the remaining milk to low. Slowly pour the tempered egg mixture back into the saucepan with the hot milk whisking constantly. • Continue to cook the mixture over low heat stirring constantly until it thickens and comes to a boil. Once it boils cook for an additional 1-2 minutes to ensure the flour is cooked out. • Add the vanilla extract to the mixture. This helps to evenly distribute the flavor. • Remove the saucepan from the heat. Pour the pastry cream into a clean bowl. Cover the surface with plastic wrap pressing it directly onto the surface of the cream to prevent a skin from forming. • Allow it to cool to room temperature then refrigerate until ready to use. Custard Cream Ingredients: Milk 1 liter Sugar 200 grams Custard powder 100 grams Vanilla extract 2 drops Butter 1 teaspoon Instructions: • Take a small amount of milk (about 1/4 cup) and mix it with the custard powder until smooth and lump-free. • In a large saucepan bring the remaining milk to a boil. Add the sugar and stir until it is completely dissolved. • Gradually add the custard mixture to the boiling milk stirring continuously to prevent lumps. • Continue to cook on medium heat stirring constantly until the custard thickens. This usually takes about 5-10 minutes. • Once the custard has thickened remove the saucepan from the heat. • Add the vanilla extract and butter stirring until the butter has melted and is fully incorporated. • Pour the custard into a bowl and cover the surface of the custard with plastic wrap or a sheet to prevent a skin from forming. • Let it cool to room temperature then refrigerate until fully chilled. Croissant Ingredients: Flour 250g Sugar 25g Salt 5g Milk powder 5g Yeast 7g Butter 25g (for the dough) Butter 125g (for the folding) Water 120ml Instructions: • Combine flour sugar yeast and milk powder in a large mixing bowl. Mix well. • Gradually add 90% of the water to the dry mixture mixing until a rough dough forms. • Add the salt and 25g butter to the dough. Mix thoroughly until the dough is smooth adding the remaining water if necessary. • Cover the dough and let it rest in the chiller for 2 hours. • Place 125g butter between two sheets of plastic wrap or parchment paper and flatten the butter into a square approximately 1 cm thick using a rolling pin. • Roll the rested dough into a rectangle. • Place the flattened butter in the middle of the dough and fold the dough over the butter to encase it completely. • Rest the dough in the chiller for 15 minutes. • Roll out the dough and give it a book fold (fold into thirds like a letter) and rest the dough in the chiller for 15 minutes. • Them roll out the dough again and give it a single fold (fold in half) rest the dough in the chiller for another 15 minutes. • Roll out the dough into a large rectangle and cut into triangle shapes and roll each triangle from the base to the tip to form the croissant shape. • Place the shaped croissants on a baking tray and let them proof until they double in size. • Preheat the oven to 200°C. • Brush the proofed croissants with egg wash. • Bake in the preheated oven for 25 to 30 minutes until golden brown. • Optionally apply some sugar syrup to the baked pastries for a shiny finish.   Danish Pastry Ingredients: Flour 250g Sugar 30g Salt 5g Milk powder 10g Yeast 12g Egg 40g Butter 30g (for the dough) Butter 175g (for the folding) Water 95ml Instructions: • Combine flour sugar yeast and milk powder in a large mixing bowl. Mix well. • Gradually add egg and 90% of the water to the dry mixture mixing until a rough dough forms. • Add the salt and 30g butter to the dough. Mix thoroughly until smooth adding the remaining water if necessary. • Cover the dough and rest in the chiller for 2 hours. • Place 175g butter between two sheets of plastic wrap or parchment paper and flatten into a square approximately 1 cm thick using a rolling pin. • Roll the rested dough into a rectangle and place the flattened butter in the middle of the dough and fold the dough over the butter to encase it completely. • Rest the dough in the chiller for 15 minutes. • Roll out the dough and give 3 single folds resting the dough in the chiller for 15 minutes between each fold. • Roll out the dough into a large rectangle and cut into desired shapes to make the Danish pastry. • Add pastry cream fresh fruits cherries plums raisins or desired fillings in the center of each shape. • Place the shaped pastries on a baking tray and let proof until double in size. • Preheat the oven to 200°C. • Brush the proofed pastries with egg wash. • Bake in the preheated oven for 20 to 25 minutes until golden brown. • Optionally apply some sugar syrup to the baked pastries for a shiny finish.   Shoe Pastry Variety of Shoe Pastry Ingredients Flour 150g Butter 125g Milk &/or water 250ml (or 125ml milk and 125ml water) Salt Pinch (if using unsalted butter add 5g of salt) Sugar Pinch Eggs 250g (approximately 5 large eggs) Instructions • In a saucepan combine the milk/water butter salt and sugar. Mix well. • Heat the mixture over medium heat until the butter is melted and the mixture starts to boil. • Remove from heat and immediately add the flour all at once. • Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. • Return the pan to the heat and cook for 1-2 minutes stirring constantly to dry out the dough slightly. • Transfer the dough to a mixing bowl and let it cool for a few minutes. • Add the eggs one at a time beating well after each addition. The dough should be smooth shiny and thick enough to hold its shape when piped. • Preheat the oven to 200°C and line a baking tray with parchment paper. • Using a piping bag fitted with a large plain or star tip pipe the dough into desired shapes (e.g. rounds for cream puffs long strips for éclairs). • Bake at 200°C for 7 minutes to form a crust. Reduce the oven temperature to 180°C and continue baking for 30 minutes or until the pastries are golden brown and crisp. • After the pastries have cooled down make a small hole at the bottom of each. • Using a piping bag fitted with a small round tip fill the pastries with your chosen filling (custard cream pastry cream or butter icing). • Dip the top of each filled pastries into the chocolate ganache or white chocolate ganache. • Let the ganache set before serving. Fillings • Custard Cream • Pastry Cream • Butter Icing (Chocolate Coffee Vanilla) Ganache and Finishing Touches • Chocolate Ganache • White Chocolate Ganache • Icing Sugar Dust Note: o Ensure that the pastries are completely cool before filling them to prevent the filling from melting. o Fill the pastries by making a small hole in the bottom or side and piping the filling in using a piping bag.   Savoury Pie Ingredients Flour 500g Butter 250g (cold cut into small cubes) Salt 75ml (cold) Water 5g Instructions • In a large bowl combine the flour and salt. • Add the cold cubed butter to the bowl. Use your fingers or a pastry cutter to mix the butter into the flour until the mixture resembles coarse breadcrumbs. • Gradually add the cold water to the mixture stirring with a fork or your hands until the dough comes together. The dough should be slightly crumbly but hold together when pressed. • Shape the dough into a ball and flatten it into a disk and w the dough in plastic wrap or place it in a sealed container. • Refrigerate the dough for 2 to 3 hours to allow it to rest and firm up. • After resting take the dough out of the refrigerator and on a lightly floured surface roll out the dough to your desired thickness (about 1/8 inch is typical for pie crusts). • Cut the dough into shapes that will fit into your tart molds or pie tins. • Place the dough shapes into the tart molds pressing them gently to fit. • Add your desired filling into the middle of each tart. • Cover each tart with another piece of dough pressing the edges to seal. Make a few holes in the top crust with a fork to allow steam to escape. • Bake the pies at 180°C (350°F) for 20 to 30 minutes or until the crust is golden brown. Filling options: Meat Filling: Cooked minced beef or chicken mixed with onions garlic and seasonings. Vegetable Filling: A mix of Greenpeace carrot mushrooms bell peppers and cheese. Seafood Filling: Cooked shrimp or crab mixed with a creamy sauce and herbs.   Savoury Pie Filling - Creamy Chicken Ingredients: Chicken (cut into small pieces) 200g Potatoes (cut into small pieces) 100g Carrots (cut into small pieces) 100g Green peas 50g Butter 50g Flour 30g Fresh milk or fresh cream 250ml Salt to taste Pepper to taste Onion (chopped) 100g Garlic (chopped) 2 cloves Oregano/ Bay leaf/ Rosemary 1 tsp Chopped parsley 20g Instructions: • Cut the chicken into small cubes and cook or fry separately until fully cooked. Cut potatoes and carrots into small cubes and boil them along with green peas until tender then set aside. • In a pan melt the butter over medium heat until it starts to bubble. Add the chopped onion and garlic to the pan and sauté until they are soft and translucent. • Add the flour to the pan and mix well to form a roux cooking for a couple of minutes to get rid of the raw flour taste. Gradually add fresh milk or cream to the roux stirring continuously to avoid lumps and continue to cook until the mixture becomes creamy and thickens. • Add the cooked chicken to the creamy sauce followed by the boiled vegetable cubes (potatoes carrots green peas). • Add oregano bay leaves or rosemary to taste ensuring all ingredients are well incorporated • Season with salt and pepper to taste and stir well to combine all the ingredients thoroughly. Remove the pan from the heat add the chopped parsley and mix well.   Sweet Pie Ingredients Powdered sugar (Icing sugar) 150g Butter 300g Flour 450g Eggs 2 (100g) Vanilla extract 5ml Instructions • Beat the butter and powdered sugar together until light and fluffy. • Add the eggs one at a time mixing well after each addition. Then add the vanilla extract and fold to combine. • Gradually add the flour and fold until a dough forms. • Shape the dough into a flat sheet and wrap it in plastic wrap and refrigerate the dough for 2 to 3 hours. • After resting on a lightly floured surface roll out the dough to your desired thickness (about 1/8 inch is typical for pie crusts). • Cut the dough into shapes that will fit into your tart molds or pie tins. • Place the dough shapes into the tart molds pressing them gently to fit. • Bake the pies at 180°C for 15 minutes or until the crust is golden brown. • Once the crusts are baked and cooled add your desired filling such as pastry cream or custard cream and garnish with fruits as desired. • Optionally apply some sugar syrup to the baked pastries for a shiny finish. Almond Cream Ingredients: Powdered sugar 80 g Almond or cashew powder 100 g Flour 10 g Butter 100 g Egg 1 Vanilla extract 5 ml If using cashew powder add almond essence: 5 ml Instructions: • In a mixing bowl beat butter and powdered sugar until the mixture is light and fluffy. • Add 1 egg to the butter and sugar mixture and beat well. • Add vanilla extract (or almond essence if using cashew powder) and mix thoroughly. • In a separate bowl mix almond or cashew powder with 10 grams of flour. • Gradually add the almond/cashew powder and flour mixture to the wet ingredients and fold the mixture gently to form a dough. • Wrap the cream (dough mixture) in plastic wrap or place it in an airtight container and refrigerate until ready to use. Almond cream Pie • Remove the sweet pie dough from the fridge and cut the dough into desired shapes. • Place the shaped dough into tart molds and fill the tart molds with the prepared almond cream. • Bake the pies at 180°C for 20 - 30 minutes or until the crust is golden brown. • After baking apply a light coating of sugar syrup over the tarts for added sweetness and shine.   Cake The history of cake dates back to ancient times with early versions resembling bread and sweetened with honey. The concept of cake as a sweet baked dessert evolved significantly in the UK and USA. In medieval England cakes were spiced bread-like treats often containing fruits and nuts. By the Victorian era cakes became more elaborate with the introduction of multi-tiered wedding cakes and refined baking techniques. In the USA colonial cakes were influenced by European recipes but diversified with the advent of baking powder in the 19th century leading to lighter and more varied cakes like the red velvet and German chocolate cake. Today cakes are a staple in celebrations worldwide reflecting a blend of traditional and modern influences. Ingredient: Eggs: Used as an essential ingredient for texture and moisture. Sugar: Use small granulated sugar do not blend it. Flour: Low gluten or gluten-free flour for a tender crumb. Mixing Methods: Method 1: Cream the butter and sugar together then beat in the eggs. Gradually add the flour. Method 2: Beat the eggs and sugar together then beat in the butter. Gradually add the flour. Method 3: Combine the butter sugar and eggs and beat together. Gradually add the flour. Baking: preheated the own to 150°C and bake for 45 minutes Time Management: Once the cake is placed in the oven do not open the oven for the first 30 minutes. Cake Ingredient: Butter 250g Sugar 250g Eggs 250g Flour 250g Baking powder 5g Vanilla extract 5ml Fresh milk 50ml Instructions: Butter Cake • In a mixing bowl beat the butter and sugar together until the mixture is creamy and the sugar has dissolved (this is typically when the color lightens). • Gradually add the eggs beating well after each addition until fully incorporated. • Sift in the flour and baking powder. Fold gently into the batter until just combined. • Add the fresh milk and vanilla extract folding gently to incorporate. • Prepare a baking tray lined with parchment paper and pour the batter into the tray. • Preheat the oven to 150°C and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Adjust baking time accordingly if making smaller cakes like muffins or cupcakes (around 20-25 minutes for cupcakes). Instructions: Chocolate Cake • In a mixing bowl beat the butter and sugar together until the mixture is creamy and the sugar has dissolved (this is typically when the color lightens). • Gradually add the eggs beating well after each addition until fully incorporated. • Sift in the flour Coco powder and baking powder. Fold gently into the batter until just combined. • Add the fresh milk and vanilla extract folding gently to incorporate. • Prepare a baking tray lined with parchment paper and pour the batter into the tray. • Preheat the oven to 150°C and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Adjust baking time accordingly if making smaller cakes like muffins or cupcakes (around 20-25 minutes for cupcakes). Instructions: Ribbon Cake • Divide the cake mixture into three equal parts and color each portion separately with green yellow and red food coloring mixing until evenly colored. Pour each colored batter into its own prepared baking tray spreading evenly. • Place all three trays in the oven (preheated to 150-180°C) and bake for 20-25 minutes or until a toothpick inserted into the center of each cake comes out clean. • Once baked remove the trays from the oven and let the cakes cool in the trays for about 10 minutes. • After the cakes have cooled place one cake layer on a serving plate or cake board and spread a layer of butter icing evenly over the cake layer. Carefully place the next cake layer on top of the butter icing and press gently to adhere. Repeat with the remaining cake layers and butter icing stacking them in order. • Optionally you can spread a thin layer of butter icing on the top and sides of the ribbon cake for decoration. Instructions: Marble Cake • Take 1 cup of the butter cake mixture and 1 cup of the chocolate cake mixture. • Pour half of the plain batter into the prepared pan. Spoon dollops of the chocolate batter on top. Repeat with the remaining plain and chocolate batters. Use a toothpick or knife to swirl through the batter to create a marble effect. • Preheat the oven to 150°C and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Instructions: Crumb cake Flour 200g Sugar 100g Butter 100g • Prepare the Crumb Topping: In a bowl combine the flour and sugar. Pour in the melted butter and mix until crumbly. Set aside. • Spread the cake mixture evenly into the prepared baking tray. • Sprinkle the crumb topping evenly over the batter. • Preheat the oven to 150°C and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean Special Notes: • For Fruit Cake: Use 150g of the flour to mix with 100g of fruits. • Ribbon Cake: To create the 3 layers (green yellow red or rose) divide the batter into thirds and dye each portion separately before pouring them into the tray. Ensure the total height of the cake is approximately 1.5 inches. • Marble Cake: Pour both the plain batter and chocolate batter into the tray then use a toothpick to create swirls or designs for the marble effect. • When making a 1kg cake use about 300g of each ingredient.   Watalappan Ingredients: Jaggery 1 kg (dissolved in 400 ml water) Coconut 1 grated (mix with 500 ml) Water 900 ml Eggs (10 eggs for 1 liter of mixture) Spices Cardamom Cloves Cinnamon Nutmeg Instructions: • Cut the jaggery into small pieces add 400 ml water and spices (cardamom cloves cinnamon) and heat until the jaggery melts then let it cool. • Grate the coconut and blend with 500 ml water to make coconut milk. • Combine the cooled jaggery mixture with the coconut milk measure the volume and add beaten eggs (10 eggs per liter of mixture). • Filter the mixture and pour it into a tray scrape some nutmeg on top and cover the tray with foil. • Cook by boiling at 100°C or baking in the oven at 150°C for 35 to 40 minutes. Note - If you are using sugar instead of jaggery prepare a "black jet" syrup by melting 100g of sugar until it turns into a dark syrup. Then add 400ml of water to the syrup and mix in the remaining 900g of sugar until dissolved   Cream Caramel Ingredients: Milk 1L Sugar 150 – 200g Egg 10 Vanilla 5ml Sugar 100g (For caramel) Instructions: • Heat 100g sugar with a little water in a pan until it turns golden brown. • Pour the caramel into a bowl spreading it into a thin layer. • Mix milk with sugar until the sugar dissolves. • Beat eggs and add them to the milk mixture. Stir in 5ml of vanilla extract. • Filter the custard mixture and pour it into the caramel-coated bowl and cover with foil. • Steam for 25–30 minutes or bake at 150°C in a water bath for 25–30 minutes.   Bread Pudding Ingredients: Milk 1L Sugar 200g Egg 10 Butter 50g Vanilla 5ml Bread 1 Instructions: • Cut the bread into cubes and stack them in a bowl pressing down lightly. • Melt 50g of butter and pour it over the bread. • Mix milk with sugar until the sugar dissolves. • Beat 10 eggs and add them to the milk mixture. Stir in 5ml of vanilla extract. • Filter the mixture and pour it over the bread. Cover the bowl with foil. • Steam for 30–35 minutes or bake at 150°C in a water bath for 25–30 minutes.   Mousse Chocolate Mousse Ingredients: Whipping Cream 1L Sugar 150g Egg 10 Chocolate 700g Instructions: • Double boil chocolate until melted and smooth. • In a separate bowl beat eggs with sugar using the double boil method until the mixture becomes creamy. • Combine the melted chocolate with the egg mixture and mix well. • In another bowl beat whipping cream until it forms soft peaks. • Gently fold the whipped cream into the chocolate and egg mixture until well combined. • Pour the mousse into a bowl or your desired dish and refrigerate until set.   Mousse (Flavoured) Flavored Mousse Ingredients: Whipping Cream 1L Sugar 200g Egg 10 Gelatin 20g Flavors – Strawberry/ Lemon/ Coffee/ Passion fruit Instructions: Coffee Mousse • In a separate bowl beat eggs with sugar using the double boil method until the mixture becomes creamy. • Double boil gelatin until melted. • Combine the melted gelatin with the egg mixture and mix well. • In another bowl beat whipping cream until it forms soft peaks. • Gently fold the whipped cream into the gelatin and egg mixture until well combined. • Add coffee to the mixture and fold it in. • Pour the mousse into a bowl or your desired dish and refrigerate until set.   Flavored Mousse Ingredients: Whipping Cream 1L Sugar 200g Egg 10 Gelatin 20g Lemon Juice 100ml Instructions: Lemon Mousse • In a separate bowl beat eggs with sugar using the double boil method until the mixture becomes creamy. • Double boil gelatin until melted. • Combine the melted gelatin with the egg mixture and mix well. • In another bowl beat whipping cream until it forms soft peaks. • Gently fold the whipped cream into the gelatin and egg mixture until well combined. • Add lemon juice to the mixture and fold it in. • add a few drops of green food coloring and mix until the color is evenly distributed. • Pour the mousse into a bowl or your desired dish and refrigerate until set.   Chocolate Swiss Roll Ingredients: Flour 1150g Sugar 1200g Eggs 36 Cocoa Powder 50g Vanilla 1 teaspoon Instructions: • In a large mixing bowl beat the eggs until they start to become frothy. • Gradually add the sugar while continuing to beat the eggs until the mixture is light and fluffy. • Sift the flour and cocoa powder together. • Gently fold the sifted dry ingredients into the egg mixture until just combined. • Stir in the vanilla extract. • Line a baking tray with parchment paper and pour the batter evenly into the prepared tray. • Preheat your oven to 180°C–200°C and bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. • After the cake has cooled spread a generous layer of chocolate icing over the surface. • Roll the cake carefully then refrigerate until set.   Vanilla Swiss Roll Ingredients: Flour 1150g Sugar 1200g Eggs 36 Cone Flour 100g Vanilla 1 teaspoon Instructions: • In a large mixing bowl beat the eggs until they start to become frothy. • Gradually add the sugar while continuing to beat the eggs until the mixture is light and fluffy. • Sift the flour and cone flour together. • Gently fold the sifted dry ingredients into the egg mixture until just combined. • Stir in the vanilla extract. • Line a baking tray with parchment paper and pour the batter evenly into the prepared tray. • Preheat your oven to 180°C–200°C and bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. • After the cake has cooled spread a generous layer of butter icing over the surface. • Roll the cake carefully then refrigerate until set.