pastry 2;))

a) ingredients in the making orange cakes:
calculated the weight required for each;

ingredients amount baker percentage
castor sugar 300g 100%
soft flour 300g 100%
eggs 111g 37%
butter 135g 45%
baking powder 13.5g 4.5%
oranges juice 135g 45%
oranges zest 13.5g 4.5%

total weight 1008g 334%



b) convert temperatures
450f =232.2
190C = 374

c)preparation of choux pastry ;

ingredients
soft flour/strong flour 125g
margarine 100g
water 1/4l
eggs 3nos
salt a pinch
sugar a pinch

method
1. bring the water ,fat and sugar to a boiling stage. remove from the heat and add in the flour and salt.
2. Stir the mixture quickly with a wooden spoon until it forms a ball and full away the inside of the pot.
3. Allow the mixture to cool for 15 minutes
4. add in whole eggs, one at time until it binding together
5. using large star tip placed into a piping bag and pipe according to the varieties that you need onto the grease baking tray.


I) history of gateaux st honore
St. Honoré Cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.

This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base is baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honore piping tip

ii)Paris breast;

is a large circular gateu which made from choux pastry. The pastry placed into a piping bag and using star nozzle is pipe into circle. It is then dredged generously with flaked almonds and baked in oven. when cooked ,it is allow to cool before being split through the middle. the top and bottom of gateau are then sandwiched together using cream chantilly which has been flavoured with praline or italian butter cream with coffee flavour.
There are two version of history of paris brest. Some claim that it was created in 1912, by french patisser, to commemorate the opening of the british railways line called agence cook. The line ran between the french cities of faris and brest, which took place in the same year. They insist that was made to resemble the shape of bicycle wheel.

eclairs
An éclair is a long thin pastry made with choux dough filled with a cream and topped with icing.
The dough, which is the same as that used for profitelo, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured pastry cream (crème pâtissière), custrad, whipped cream or chiboust cream and iced with fondant icing. Other fillings include pitacho and rum flavoured custard, fruits flavoured fillings, or cchestnut purée. The icing is sometimes caramel in which case the dessert may be called a bâton de Jacob.
Other old variants use petit four dough.

d) preparation of puff pastry(laminated dough)
ingredients amount
strong flour 500g
water 250g
margarine 100g
salt 1/2tsb
pastry margarine 250g
cream of tartar a pinch

method
1. sift the flour and mixed fat and salt together using rubbing method.then make a well in the centre .add the water and egg to well.
2. Mix with four finger until the salt disolves.
3. Use the plastic pastry scraper to pull the flour into well and mix until the mixture dough.
4. Work the pastry into a sticky ball with the pastry scraper.
5. Make an x-shaped incision on top of the dough cover with the tea towel and then refrigerate for about 30 minutes.
6. Roll the dough into rectangle shape and the place the fat in the centre of the dough like an envelope .
7. Light tap the top of the pastry with rolling pin to seal the edge and to enlarge and flatten the square a little. Then roll out the pastry to long rectangle about 17.5 cm wide and 52.5 long.
8. The edge of the rectangle should be even and staright.
9. Fold the bottom third of the rectangle up toward the centre carefully aligning the edge.brush off any flour.
10. Fold the top third down to make a neat square and brush off any flour.
11. You will have a neat square of pastry with the fold on the bottom.
12. Give the square a quarter turn to left. Maxximium rising it is important that you always rotate the pastry in same direction so seam is always on the same side.
13. The fold should be then at the side
14. roll out the pastry into a long rectangle
15. again fold into thirds.gently press 2 fingertips into pastry to indicate that 2 turns have been completed.
16. Wrap the pastry and refgerate
17. give the pastry 2 more turns. Then mark it with 4 fingerprints to indicate a total of 4 turns have been completed . Rewrap the pastry and return it to the refrigerate for another 30 minutes.( after 4turns the pastry may refrigerate for 2 days or frozen). Give the pastry another 2 turn and mark it with 6fingerprint . Then warp and refrigerate it for 10 minutes more before rolling out for shaping and baking.








e)The process of chocolate making(from the cocoa beans stage)

cocoa pod
(harvesting)
cocoa seed
(fermentation)
fermented cocoa
(dying)
dry cocoa beans
(cleaning ,preheat,breaking and winnowing)
cocoa nibs
(roasting, grinding)
cocoa mass
(pressing)
cocoa butter cocoa crumble
(grinding )
cocoa powder










f) preparation of sacher torte:
ingredients amount
eggs whites 7
eggs yolk 7
bread flour 85g
soft flour 42g
cocoa powder 43g
ground hazelnuts 43g
sweet dark chocolate 43g(melted)
butter 100g
castor sugar 170g
baking powder ¼ tsp
apricot glaze
apricot jam 225g
castor sugar 45g
water 40ml

method
1. beat 85g of castor sugar with yolks until light and fluffy.
2. Sift the flour with the cocoa powder and baking powder
3. melt the chocolate and butter together
4. beat the egg white until foamy and then add in sugar gradually to obtain.
5. Folk the yolk mixture into the meringue
6. fold in the flour
7. divide into two equally low moulds or one and bake at 180c for about 20 minutes.
8. Cool and spread with apricot glaze
9. then cover the ganache
10. write the word SACHER on top as a decorative motive
apricot glaze :
place all ingredients in a saucepan and bring to boil over medium heat.
Cool and spread as required.


g) preparation marble cake:
ingredients amount
soft flour 500g
baking powder 1tsp
salt 1tsp
sugar 500g
butter 500g
eggs 10nos
orange juice 2tsp
esen vanila 2tsp
oreange zest ½ tsp
cocoa powder ½ cup
fresh milk 1/3 cup

method:
1. beat butter ,essen vanila and sugar until light and fluffy.
2. Beat egg one by one until mixture together
3. put flour and mix together
4. spread mixture 2 part.
5. Put in side orange juice and orange zest of first mixture
6. put cocoa powder and milk for second mixture.
7. Brush can cake with butter and cover with parcement paper.
8. Pour both of mixture one by one or step by step until finished.
9. Baked cake with 170c until 45minute.


h) preparation of linzer torte:

Ingredients
2 cups all-purpose flour
2 cups ground hazelnuts or walnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 dash ground cloves
1 cup cold butter (no substitutes)
2 eggs, lightly beaten
1 teaspoon grated lemon peel
1 1/3 cups raspberry jam
confectioners' sugar
method:
1. In a bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
2. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.