WEEK 10 1.

STOLLEN (Sweet yeast bread) (4x185 gram loaves)

INGREDIENTS DOUGH Bread flour Cinnamon powder Dry Yeast Sugar Salt Milk powder Soft butter Milk Eggs KNEADING Raisins(black) sultanas(yellow) Glace cherries(red) Glace cherries(green) Almond flakes Strong flour GLAZING Butter(melted) Icing sugar

UNIT

QUANTITY 0.400 0.005 0.008 0.040 0.004 0.020 0.150 0.150 2

0.050 0.050 0.050 0.050 0.050 0.100

0.100 0.100

TECHNIQUES 1.PREPARE DOUGH -In a mixing bowl combine: -Flour, Cinnamon powder, yeast, sugar, Salt, milk powder and soft butter. -Mix well until crumbly. -Add in milk and eggs. -Mix well until the dough starts to come away from the side of the bowl. -Test the dough(windowpane) 2.KNEADING -Turn out onto a floured working surface. -Add in mixed fruits and almond flakes. (Cut cherries to ) Mix well. -When all thoroughly incorporated, -Form dough into a ball. -Lightly dust mixing bowl with flour. -Put in dough. Cover and proof for 1 hr. 3.FINISHING -Punch back the dough. -Divide dough into 4 equal portions. -Knead again for a while. - Shape and pat each piece into an oval. -Roll marzipan and place in the centre of the dough. - Fold almost in half the long way, bringing the upper edge only about 2/3 of the way over, so the bottom edge extends beyond the top. Pinch to seal. - Place the loaves on a baking tray (leave several inches in between) - Cover lightly and let rise for 45 minutes 4.BAKE STOLLEN -Bake for 40 to 45 minutes at 170C. 5.GLAZE STOLLEN -Immediately remove from the oven, Glaze with melted butter. -Sprinkle icing sugar (all over)

REMARKS

1st Ferment

2nd ferment

INTRODUCTION TO PASTRY AND BAKERY Diploma in Culinary Arts CUL 4023

WEEK 10 2.PREPARATION OF DANISH DOUGH

INGREDIENTS DOUGH Strong flour(sift) Plain flour(sift) Instant yeast Caster sugar Salt Milk powder Shortening Egg Water LAMINATING Butter DUSTING Flour

UNIT Kg Kg Kg Kg Kg Kg Kg No. Lt.

QUANTITY 0.350 0.150 0.010 0.050 0.007 0.015 0.025 1 0.250

TECHNIQUES 1.PREPARE DANISH DOUGH In a mixing bowl: -Combine strong and plain flour with yeast,sugar,salt,milk powder and shortening. -Mix evenly until mixture resembles coarse meal. -Add in egg and milk. -Knead until elastic and smooth. (Test windowpane) -Form into a ball. -Place in lightly floured mixing bowl -Cover and chill dough for 30 minutes. 2.LAMINATING DANISH DOUGH -Place butter in between of parchment. -Roll to flatten (rectangle shape) -Roll Danish dough into rectangle. -Place butter on top of the rolled dough. (Place butter 2/3 of the rolled dough) -Enclose the butter completely. (Roll and Fold into half turn for 3 times) (Lecturers to demo on folding) -Dust working place with flour as needed 3.FINISH DOUGH -Place dough in a plastic cling wrap. -Keep in the freezer for next class.

REMARKS

Kg

0.250

Kg

0.100

Rest dough in chiller after every turns for easy handling

INTRODUCTION TO PASTRY AND BAKERY Diploma in Culinary Arts CUL 4023