Bangalore University Practice Menu

7th Semester
Bakery Menu
Menu -1
Vol-Au-Vents , Bagels, Assort Nuts Brownie, Oat And Honey Cookies
Crème Brulee
Vol Au Vents
Puff pastry 300g
Egg 1nos
Butter 30g
Mushrooms 100g
Flour 10g
Milk 300 ml
Salt & pepper 5g
Grated Cheese 5g
Chopped parsley 5g
Method
1. Roll the puff pastry out to 1/4 inches thick on a well-floured surface.
2. Cut six 3 inches circles with a pastry cutter. Make a smaller cutof 1/4 " inside each case
3. Prepare egg wash by mixing the egg with a little water
4. Roll out the inner portion to make the base and apply egg wash
5. Place the outer ring on the base and join them well together
6. Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
7. Brush the tops of the cases with the egg and water glaze and bake at 220 deg C for 20 minutes or until
well risen and golden.
8. Use the puff pastry trimmings to make lids of ¼” circles
9. Apply egg wash and bake till golden brown
10. Cool on a wire rack
For the Filling.
1. Melt the butter in a pan and add the sliced mushrooms. Cover and cook for 2 minutes.
2. Blend in the flour and cook for 1 minute.
3. Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
4. Season well with salt and pepper.
5. Add some grated cheese and chopped parsley
6. Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven

Bagel
Refined Flour 110g
Salt 1g
Sugar 3g
Honey 2g
Yeast 3g
Water 75 ml
Method
1. Sieve the flour on the table and make a well in the center
2. Dissolve the salt in water
3. Pour into the well
4. Add the yeast, honey and sugar to the liquid and mix
5. Make the dough
6. Rest the dough for first fermentation till it doubles in size
7. Knock back the dough
8. divide the dough equally and Shape the dough has required
9. Let it rest for second fermentation
10. Then poach the bagel in boiling for few seconds about 2 to 3 minutes
11. Place it on a baking tray
12. Apply egg wash and sprinkle sesame seeds ,or poppy seeds
13. Bake in pre heated oven at 220 degree Celsius for 20 to 25 minutes

Brownie
Unsalted butter 80g
Dark chocolate 125g
Refined flour 50g
Eggs 2 nos
Caster sugar 80 g
Walnuts 80g
Method
1. In a double boiler mix the butter and chocolate together, stirring occasionally to mix them without
lumps. Leave the melted mixture to cool to room temperature.
2. Using a shallow square tin, cut out a square of non-stick baking parchment to line the base.
3. Sieve plain flour over a medium bowl,
4. Chop walnuts and keep it aside
5. Break up the eggs into a large bowl and add caster sugar, whisk the eggs and sugar until they look thick
and creamy
6. Pour the cooled chocolate mixture over the egg mixture, and then gently fold together with a rubber
spatula.
7. Put the flour & chopped walnuts in to the egg and chocolate mixture and fold in both mixtures
8. Pour the mixture into the prepared tin, spread it evenly to the corners
9. Place the tin in the oven of 200degree Celsius and bake it for 25 – 30 minutes.
10. Once cooled cut it out and serve it dusted wit icing sugar or cocoa powder.
Oat And Honey Cookies
Oats 100 g
Refined Flour 90 g
Brown sugar 75g
Butter 60 g
Honey 15g
Bicarbonate of soda 3g
Baking powder 2g
Cinnamon 1g
Method
1. Mix oats, flour and cinnamon powder , baking powder and bicarbonate of soda
2. Cream butter and sugar to a soft creamy texture
3. Add egg and honey and mix
4. Combine oats and flour mixture and mix to form a soft dough
5. Take small portion of the dough and form into balls evenly spaced
6. Lined them on a prepared baking tray.
7. Dampen a spoon and press each ball lightly.
8. Bake for 15-20 minutes till golden brown at 180 degree Celsius
9. When out of the oven remove to a cooling rack after about ten minutes. They will harden a little more
when cooling.
 Crème Brulee
Egg yolks 2nos
Fresh cream 100ml
Milk 100ml
Sugar 50g
Vanilla essence 5ml
Granulated sugar 5g
Method
1. In small bowl, slightly beat egg yolks with a whisk.
2. In a sauce pan boil milk and cream with sugar
3. Add vanilla essence.
4. Mix the milk and egg yolks together and beat well until evenly and well blended.
5. Pour cream mixture evenly into moulds
6. Place the moulds in a tray in the oven and pour boiling water into the tray
7. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly)
8. Carefully transfer moulds to cooling rack and cool to room temperature
9. Sprinkle granulated sugar over each of the ramekins.
10. Holding a kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating
with torch about 2 minutes, or put it under the salamander and caramelize the sugar
11. Serve immediately
 Menu -2
Quiche Lorraine, Focaccia, Japanese Green Tea Cake , Macaroons
Chocolate Marquise
Quiche Lorraine
For the pastry
Refined flour 85g
Butter, chilled 50g
Egg yolk 1
For the filling
Bacon 50g
Onions 20g
Cheese, Processed 15g
Fresh cream 50ml
Milk 50ml
Eggs 1no
Salt and pepper 5g
Nutmeg powder 2g
Method
1. Sieve flour with salt.
2. Rub the fat into the flour till a crumbly texture is formed.
3. Add egg and mix gently to form firm dough.
4. Knead lightly and avoid making the dough elastic by over mixing.
5. Cover and rest the dough for 30 minutes and use as required.
6. Line a flan mould with the pastry.
7. Slice the bacon and onions and fry for few minute till its crisp.
8. Remove and drain on paper towels
9. Cut three quarters of the cheese into small dice and finely grate the rest.
10. Scatter the diced cheese and fried bacon over the bottom of the pastry case.
11. Mix the milk, egg, cheese and seasoning.
12. Pour into the lined pastry and bake in the oven at 180 deg. C for 20 to 25 minutes.
Foccacia
Flour 200g
Salt 1g
Yeast 3g
Sugar 3g
Water 110ml
Olive oil 30ml
Herbs 10g
Olives 10 nos
Method
1. Sieve the flour on the table and mix the herbs and make a well in the center
2. Mix salt and sugar in water
3. Pour into the well
4. Add the yeast to the liquid and mix
5. Make the dough
6. Add the oil and knead well
7. Rest the dough for first fermentation till it doubles in size
8. Knock back the dough and shape it with the help oil
9. Let it rest for second fermentation and apply some olive oil and place the olives on top
10. Bake in pre heated oven at 230 degree Celsius for 15 to minutes
Japanese Green Tea Cake
Maida 125g
Custard powder 20g
Castor sugar 160g
Unsalted butter 50g
Baking powder 2g
Powder green tea 2g
Eggs 2nos
Lemon zest 5g
Milk 200ml
Green tea frosting
Icing sugar 45g
Unsalted butter 70g
Powder Green tea 2g
Method
1. sift the flour and custard powder into a bowl
2. Cream butter and sugar, and eggs
3. Mix the green tea powder with the milk and keep it aside
4. Mix the dry ingredients to the egg and butter mixture
5. Add the green tea milk and mix all together and the lemon zest
6. Spoon the mixture into a prepared cake tin and smooth the surface
7. Bake it in the oven at 180 degree Celsius for about 25 to 30 minutes or till
the skewer come out clean when inserted into the centre of the cake
8. Cool the cake on rack and apply the frosting
For the frosting
1. Cream butter powder green tea and icing sugar till smooth and fluffy
2. Apply on the cake and serve

Macaroons
Almond 55g
Egg whites 2no
Castor sugar 80g
Almond essence 1ml
Method
1. Line a baking tray with grease proof paper and grease the paper
2. Blanch the almonds and grind finely after the skin is removed
3. Add the icing sugar and egg white and whip it until stiff peak, add almonds essence
4. Fold in the ground almonds gently and mix well, the mixture should just hold its shape
5. It its too soft chill for 15 minutes in the refrigerator
6. Shape the dough into walnut size balls with help of a teaspoon and hand
7. Place on the prepared baking sheets and flatten slightly
8. Brush each ball with a little water and dust a thin layer of icing sugar
9. Bake it at 160 degree Celsius for about 10 to 20 minutes or until just firm
10. Allow to cool completely and remove
 Chocolate Marquise
Dark chocolate 75g
Unsalted butter 35g
Caster sugar 35g
Cocoa powder 22g
Eggs 2no
Double cream 112ml
Method
1. In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
2. In a bowl, cream together butter and cocoa powder
3. In a separate bowl, beat egg yolks and sugar until smooth
4. Slowly beat in slightly cooled chocolate and fold in cocoa mixture
5. Whip cream until stiff peaks form and fold into chocolate mixture.
6. Set it in the freezer till complete set
7. Slice and serve
 vii-sem practical indent

Menu – Quiche lorriane, focaccia, green tea cake, macaroons, chocolate marquise
Date-27/10/2017, 28/10/2017 BATCH A & B STUDENTS-58

Sl.no Indent Quantity

1 Maida(bakery ) 5kg

2 Egg 60nos

3 Bacon ½ kg

4 Onions 3kg

5 Cheese 2kg

6 Fresh cream 2 litre

7 Milk 3litre

8 Salt 1pkt

9 Black pepper powder 250gms

10 Nutmeg 2nos

11 Yeastfresh/dry( branded) 1pkt

12 Sugar 3kg

13 Olive oil 3litre

14 Herbs 100gms

15 Olives 2bottle

16 Custard powder 2kg

17 Castro sugar 2kg

18 Unsalted butter 3kg

19 Baking powder 500gms

20 Green tea powder 500gms

21 Lemon 10nos

22 Icing sugar 3kg

23 Almonds 500gms

24 Almond essence 1bottle

25 Dark chocolate(mode brand) 3kg

26 Cocoa powder (branded) 2kg

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