6.2.1    Puff Pastry
The products from this kind of paste should be very light and flaky. They should be crisp and free from toughness. The laminated structure is built up by rolling and folding to get alternating layers of dough and fat.
The puff pastry can be subdivided into three groups:

• Full puff  (100% fat);

• Rough puff (85 % fat);

• Flaky puff (75 % fat);

There are several different methods which can be used for making puff pastry like:

• Dutch, Scottish or All in method;

• French or Universal method;

• English method;

• Quick methods.

PRODUCT: Puff pastry, French method              

RECIPE:  

flour                             100 %      500 gram
salt                                  1 %           5 gram
margarine                        5 %        25 gram
water                              60 %      300 gram
----------------------------------------
pastry fat                       75 %      375 gram

A drop of lemon can be used to soften the gluten.

Working Sequence

• Make a stiff dough of all ingredients, do not knead too long.

• Shape the dough into a round, rest for 5 minutes.

• Make pastry fat plastic, shape into a square.

• Cut a cross on top of the dough.

• Fold the pastry margarine into the dough.

• Pin the dough 60 x 20 cm, fold it into three parts.

• Turn the pastry 90 degrees before you start the next turn.

• After 2 turns the puff paste needs a rest of a minimum of 20 minutes.

• Depending on the kind of product and the amount of fat used this method needs 5 turns into 3 parts.

Remarks

• the given processing method is based on a 75 % fat  addition, more fat will increase and less fat will decrease the number of turns.

• before use, the pastry fat has to be made pliable to give nice layers during rolling and folding.

• before folding, dusting flour has to be removed so the dough layers stick together. 

• during processing the pastry can be put in the refrigerator for a short period to harden.

PRODUCT: Puff pastry, Dutch or Scottish method

RECIPE:  

flour                                         100 %      500 gram
salt                                           1 %              5 gram
water                                        60 %        300 gram
pastry fat                                 75 %        375 gram

A drop of lemon can be used to soften the gluten.

Working Sequence

• Make pastry fat plastic, shape into a square, 1 cm thick.

• Cut cube pieces 1 X 1 cm.

• Mix flour and fat cubes shortly together.

• Add all water and salt directly and mix it shortly. You should still see the fat cubes.

•  After mixing make a square piece.Pin the dough 60 x 20 cm, fold it into 4 parts.

• This is also called a book turn.

• Turn the pastry 90 degrees before you start the next turn.

• After 2 turns the puff paste needs a rest of a minimum of 20 minutes.

• Depending on the kind of product and the amount of fat used this method needs 5 turns into 3 parts.

 Remarks

• the given processing method is based on a 75 % fat addition, more fat will increase and less fat will decrease the number of turns;

• before use, the pastry fat has to be made pliable to give nice layers during rolling and folding;

• before folding, dusting flour has to be removed so the dough layers stick together; 

• during processing the pastry can be put in the refrigerator for a short period to harden.

PRODUCT: Puff pastry, English method

RECIPE:  

flour                              100 %      500 gram
salt                                    1 %         5  gram
margarine                         5 %        25 gram
water                               60 %      300 gram
pastry fat                          75 %     375 gram

A drop of lemon can be used to soften the gluten.

Working Sequence

• Make a stiff dough of all ingredients, do not knead too long.

• Shape the dough into a round, rest for 5 minutes.

• Make pastry fat plastic, shape into a rectangle 15 X 20 cm.

• Cut a cross on top of the dough, pin dough 15 X 30 cm.

• Fold the pastry margarine into the dough.

• Pin the dough 60 x 20 cm, fold it into three parts.

• Turn the pastry 90 degrees before you start the next turn.

• After 2 turns the puff paste needs a rest of a minimum of 20 minutes.  

• Depending on the kind of product and the amount of fat used this method needs 5 turns into 3 parts.

 Remarks

• the given processing method is based on a 75 % fat   addition, more fat will increase and less fat will decrease the number of turns;

• before use, the pastry fat has to be made pliable to give nice layers during rolling and folding;

• before folding, dusting flour has to be removed so the dough layers stick together;

• during processing the pastry can be put in the refrigerator for a short period to harden.

PRODUCT: Puff pastry, Quick method  

RECIPE:  

flour                              100 %      500 gram
salt                                    1 %          5 gram
pastry fat                         90 %      450 gram
water                               60 %      300 gram

A drop of lemon can be used to soften the gluten.

Working Sequence

• Make a smooth dough of all ingredients, as long as you do not see any pastry fat.

• Shape the dough into a round, rest for 5 minutes.

• Cut a cross on top of the dough.

• Pin the dough 60 x 20 cm, fold it into 5 parts.

• Turn the pastry 90 degrees before you start the next turn.

•  After 3 turns the puff paste is ready.

• No rest is necessary between the turns.

Remarks

• the given processing method is based on a 90 % fat  addition, more fat will increase and less fat will decrease the number of turns;

• before use, the pastry fat has to be made pliable to give nice layers during rolling and folding;

• before folding, dusting flour has to be removed so the dough layers stick together.

PRODUCT: Jam turnovers, Apple turnovers

Working Sequence

take one recipe puff pastry dough (500 g flour) for 20 pieces of 60-80 g

• pin out the ready puff pastry dough 48 x 60 cm

• cut square pieces of 12 x 12 cm, first cut 4 strips into pieces of 12 cm

• pipe the filling in the centre of the 12 x 12 square

• wet the edges and fold one corner to the opposite one

•  was the top with water

• press the top carefully in the sugar

• put the turnovers carefully in the sugar

• cut a small hole on the top

• give a rest period of 30 to 40 minutes before baking

• bake at 220° – 230° C for 20 to 30 minutes

• open the damper during the last 10 minutes of the baking time

• use a stiff jam as a filling, use for apple turnovers apples mixed with raisins, sugar, cinnamon and cake crumbs

PRODUCT: Pretzels (20 between 55 -60 g)

Working Sequence

• take one recipe puff pastry(500 g flour) for 25 pretzels of 55 to 60 g.

• pin out the ready pastry 30 x 25 cm

• cut strands of 1.25 cm(5 - 2.5 - 1.25)

• spiral or twist the strands and form the pretzel shape

• put sugar on a flat surface, roll the sugar flat, put the pretzels and cover with sugar

• pin the pretzels carefully out till the required length(25-30 cm)  or a certain thickness

• put the pretzels close together on a greased tray

• give a rest period of 30 to 40 minutes before baking

• bake at 220°- 230° c for 20 – 25 minutes using an extra tray to prevent the bottom from burning

• open the damper during the last 10 minutes of the baking time

• after baking the pretzels have to be removed from the tray before cooling down

PRODUCT: Apricot Tivoli’s (20 between 60-65 g)

Working Sequence

• take one recipe puff pastry (500 g flour) for 20 pieces of 60 to 65 g

• pun out 48 x 60 cm

• cut squares of 12 x 12 cm

• fold only two opposite corners to the centre

• egg wash the top

• give a rest of 30 to 40 minutes before baking

• bake at 230°- 240°C for about 20 to 30 minutes

• open the damper during the last 10 minutes of the baking time

• after cooling finish the Tivoli’s with rosettes of cream

PRODUCT: Custard Slides(30-35 between 100 and 125 g)

Working Sequence

• take one recipe puff pastry (500 g flour)

• pin out at 80 x 45 cm, enough for a baking tray of the same size

• put the puff pastry carefully on a tray, stretch it a little bit and leave it for about 10 minutes.

• Cut the sides straight and punch the whole tray

• After a rest of 20 – 30 minutes the pastry should be baked at 220-230°C for 20 – 25 minutes

• Cut strips of 10 cm width and fill the lower strip with custard

• Cut the top strip into pieces of 5 cm and put them on the lower strip filled with custard and cut them again.

• The top should be decorated with fondant, icing or icing sugar

• Custard needed 3 litre, see fruitshells

• The custard slices can be made from scrap puff pastry dough

• 1200 g ready pastry is needed for one tray

PRODUCT: Cushions (20 between 70 - 90 g)

Working Sequence

• take one recipe puff pastry (500 g flour) for 20 pieces of 70 to 80 g

• pin out the ready pastry 48 x 80 cm

• cut square pieces of 12 x 12 cm, cut the strips first into pieces of 12 cm

• pipe the filling in the centre of the square and put fruits on top

• wash the edges and fold the four corners into the centre

• wash the top with water and press the in the sugar

• put the cushions on a greased tray

• give a rest of 30 to 40 minutes before baking

• bake at 230° - 250°C for 20 to 30 minutes

PRODUCT: Chicken pies (20 pieces of 70 to 90 g)

Working Sequence

take one recipe puff pastry (500 g flour) for 20 pieces of 70 to 90 g

• pin out the ready pastry at 2- 2,5 mm(40 x 50 cm)

• cut out round pieces with a diameter of 9 to 10 cm

• pipe the filling on the bottom

• wet the edges and carefully put the cover on top

• put the pies on a wet tray and egg wash

• cut a small hole on the top

• give a rest period of 30 to 40 minutes before baking

• egg wash again before baking

• bake at 220°-230°C for 25 to 35 minutes

• open the damper before the last 10 minutes of the baking time

• after cooling the pies have to be stored in the refrigerator

• possible filling (depending on the local taste)

• 200 g boiled chicken meat

• 800 – 900 g soup

• roux:

• 160 g margarine

• 180 g flour

• 40 g onions

• curry powder

• salt

• boil chicken with salt, pepper, onions and spices

• remove the bones

• clear the soup

• prepare the roux by melting the fat

• add onions and curry

• add flour

• cold roux and hot soup have to be mixed carefully keeping the plate continuously on a hot plate

• when the right thickness is obtained the meat and other spices can be added

• cool down the sauce and use

• other chicken filling

• chicken meat

• boiled potatoes

• fried unions

• spices(curry)

• salt

PRODUCT: Cream horns

Working Sequence

• take one recipe puff pastry (500 g flour) for 50 pieces

• pin out at 50 x 75 cm

• cut strips of 50 x 2,5 cm

• wet the strips with water

• roll them over the horns

• keep the wet side out, press the upper part in the sugar

• put the horn with the not sugared part on the greased tray

• give a rest of 30 to 40 minutes before baking

• bake at 230°- 240°C for 20 minutes

• remove the horns and dry them at 180°C

• finish with cream, fruits, custard, etc.

PRODUCT: Fruit shells (30-40 pieces of 70-90 g)

Working Sequence

• take one recipe puff pastry (500 g flour)

• pin out the ready pastry 60 x 50 cm

• cut pieces out with a round cutter with a diameter(Ø) of 10 cm

• take all the scrap, put it carefully together and pin it out again

• put the round pieces on the workbench, wash them with water,

• press them in the sugar and put them on a round cake tin (upside down) with the sugared side up,

• after sufficient rest the shells should be baked for 20-30 minutes at 230-250°C

• open the damper after 15 minutes

• after cooling down the inside can be filled with custard and fruits.

• If available the fruits should be covered a jelly

Custard 1.5 litre	Fruits
1350 g water 150 g milk powder 225 g sugar 180 g starch vanilla egg yellow	8-10 pineapple slices 30-35 cherries(half)
Mix milk powder, sugar and starch Add water until a stiff porridge appears Boil  remaining water  Mix boiled water with porridge mixture  Boil it again Add powder sugar or grease with fat to avoid a skin

      

PRODUCT: Meat pies (rolls)(20 between 90-110g)

Working Sequence

• take one recipe puff pastry (500 g flour) for 20 pieces of 90 to 110 g

• pin out the ready pastry 48 x 60 cm

• measure 4 strips of 12 x 60 cm and cut

• pipe the filling in the centre of the strip over the hole length

• wash the edges with water, and close the strips

• cut the strips into pieces of 12 cm each

• prepare the tray and sprinkle water on the tray

• put the rolls on the tray

• egg wash the rolls carefully and decorate with a knife

• give a rest of 30 to 40 minutes before baking

• egg wash again

• bake at 230° - 250°C for 20 to 30 minutes

• after cooling the meat pies have to be stored in a refrigerator

• a possible filling:

• 500 g   minced meat

• 40 g   onions

• 175 g   old soaked bread crumb

• 5 g  pepper

• 10 g   salt

• 20 g Worcestershire sauce

• 50 g eggs

• water

• chop unions

• remove crust from bread and soak in water

• pinch the bread crumb and add to the meat

• mix all ingredients

• the mixture should be soft enough for piping

PRODUCT: Oval biscuits 50-60 biscuits, 10 biscuits in 100 g

Working Sequence

• take one recipe puff pastry (500 g flour)

• pin out at 5 mm(40x30 cm)

• cut out the biscuits with a round cutter with a diameter of 4 cm

• put sugar on a flat surface, level it with a rolling stick and put 3 to 4 biscuits, put sugar on top and pin them out

• take them out of the sugar, remove lose sugar and put them on a greased tray. The biscuits should cover the whole tray with no space in between.

• After a rest period of 20-30 minutes bake at 220° for 15 – 20 minutes

• After baking the biscuits should be removed from the tray immediately.

PRODUCT: Vol-au-vents,  8-10 of 80-100 g

Working Sequence

• take one recipe puff pastry (500 g flour)

• pin out at 4 mm(40x30 cm)

• cut 16-20 pieces with a round cutter with a diameter(Ø) of 8 cm

• cut the centre of 8-10 dough pieces with a round cutter with a diameter(Ø) of 4,5 cm

• take the remaining pieces and put them on a baking tray, wash the top with water and put the other piece, with the cut centre, carefully on top.

• Carefully egg wash the top of the top layer(the outer ring)

• Give the products a rest of 20-30 minutes and egg wash again

• Baking temperature is 230° - 250° C for about 20-30 minutes

• After baking he centre piece has to be removed and the vol-au-vents have to be dried in an oven of about 150° C.

• The waste dough can be carefully pinned out at 2 mm and cut with a round cutter (Ø 4,5 cm). The round covers have to be put on a tray and egg washed. After a rest period of 20-30 minutes they can be baked at 200° C for about 10 minutes.

Filling        

• Sauce

• 200 g boiled meat

• 500 g soup

• Roux

• 75 g margarine

• 100 g flour

• 25 g onions

• salt

• pepper

• Worcestershire sauce

• Boil the meat in water together with some onions, carrots and spices    

• Clear the soup using a sieve.

• Cut the meat in small pieces

• Melt the margarine and fry the onions avoiding colouring of the meat, add the flour and gelatinize.

• Mix the cold roux with the hot soup, add meat and spices and the sauce is ready. The hot soup should be added little by little into the roux. The next amount of soup should be added when the roux/sauce mixture is smoothly mixed.

• Put the hot sauce into the vol-au-vents, cover it with a lid and the product can be served

6.2.2    Short Pastry.

This type of pastry, when baked, should be tender and fairly easily broken. When eaten it should "melt in the mouth" with no toughness. This is brought about by the balance of ingredients used and the method of manufacture.

Processing methods:

Ø       Rub in method.

• The flour is sieved and fat is rubbed in finely without forming a paste.
• The liquids and sugar are added and the whole thoroughly    dispersed without toughening.
• Baking powder is added into the flour.

 Ø       Creaming method.

• The fat and sugar are creamed together and the egg is added.
• This emulsion is dispersed through the flour and a plastic paste formed.
• These biscuits are piped.

 Ø       Crumbling method.

• The fat and sugar are mixed together and the egg is added.
• This mixture is rubbed into the flour until a paste is formed.
• Baking powder is added into the flour.

 Ø       Melting method.

• The fat and sugar is mixed together and softened with a spoon.
• The temperature should be 28°C.
• The liquids are added, but shortly mixed. At last the flour is mixed without stirring too   much.  
• These biscuits are piped

PRODUCT: Sable biscuits                           AMOUNTS: 40

RECIPE:  

flour                              100 %      250 gram
margarine                       80 %      200 gram
sugar                               45 %     115 gram
egg                                    5 %       12 gram
lemon/vanilla
granulated sugar

Working Sequence

• Make a paste using the crumbling method and cool it.

• Divide the paste after sufficient cooling into two pieces.

• Roll two pieces to the length of 20 cm, diameter (Ø) 3 cm.

• Roll the strands into the granulated sugar.

• Cool the strands.

• After sufficient cooling cut the pieces 1 cm thick and put them on a tray.

• Baking temperature: 170 - 180° C

PRODUCT: Peanut biscuits                          AMOUNTS: 36

RECIPE: 

flour                             100 %      250 gram
margarine                      60 %      150 gram
sugar                             60 %        50 gram
egg                                10 %        25 gram
baking powder                 1 %          2,5 gram
peanut mix:

light roosted peanuts
sugar
egg white

 Working Sequence

• Make a paste using the crumbling method and cool it.

• Pin the paste after sufficient cooling into pieces of 16 X 36 cm.

• Cut 36 square pieces of 4 X 4 cm.

• Egg wash and put crushed peanut mix on top, press the peanut mix on to the biscuits and put them on a tray.

• Baking temperature: 170 - 180°C.

PRODUCT: Coconut biscuits                         AMOUNTS: 40

RECIPE:  

flour                              100 %      250 gram
margarine                       80 %      200 gram
sugar                               45 %      112,5 gram
egg                                  10 %       25 gram
coconut

Working Sequence

• Make a paste using the Rubbing in method and cool it.

• Divide the paste after sufficient cooling into two pieces.

• Roll two pieces to the length of 20 cm, diameter 3 cm.

• Roll the strands into the granulated sugar.

• Cool the strands.

• After sufficient cooling cut the pieces 1 cm thick and put them on a tray.

• Baking temperature: 170 - 180° C

PRODUCT: Double biscuits                          AMOUNTS: 35 

RECIPE:  

flour                              100 %      250 gram
margarine                       90 %      175 gram
sugar                              45 %        82,5 gram
egg                                 10 %        25 gram 

Working Sequence

• Make a paste using the creaming method; add flour in three equal parts. Do not aerate too much.

• Pipe the different models with a piping bag and star nozzle

• Models: rosette, straight line or S-shape.

• Baking temperature: 170 - 180° C

PRODUCT: Coconut galettes                         AMOUNTS: 35

RECIPE:  

flour                              100 %             125 gram
margarine                     120 %             150 gram
sugar                              90 %             112,5 gram
milk                                   9 %               11,25 gram
baking powder                1,5 %                 2 gram
coconut desiccated         45 %                56,25 gram 

Working Sequence

• Make a paste using the melted method, add coconut at the end.  

• Pipe directly on the tray leave enough space in between.

• Bake immediately.

• Baking temperature: 170° C.

• Remove quickly from the tray

PRODUCT: Washington’s                               AMOUNTS: 40

RECIPE:  

flour                              100 %      250 gram
margarine                     120 %      275 gram
sugar                               90 %     225 gram
milk                                    9 %       22,5 gram
baking powder                1,5 %         3,75 gram
cocos                                45 %    112,5 gram 

Working Sequence

• Make a paste using the melted method, add coconut at the end.  

• Pipe directly on the tray leave enough space in between.

• Bake immediately.

• Baking temperature: 170° C

• Remove quickly from the tray

 

PRODUCT: Tarts                                            AMOUNTS: 20 open or 15 closed

RECIPE:  

flour                             100 %              250 gram
margarine                      68 %              170 gram
sugar                             44 %              110 gram
water                                4 %                10 gram
baking powder                 0,8 %               0,8 gram 

Working Sequence

• Make a paste using the rub in method

• Cool the dough before use

• This dough is very suitable for all kind off tarts, it is easy to handle too

• Fillings

• ready fillings like jams

• fruits combines with sugar and thickening agent

• nut pastes, frangipane, streusel and others

• Peanut paste

• Take almost dry and dehulled peanuts

• Crush and mix them with sugar and eggs until it becomes a paste

• The mixture should very fine for good baking properties

• The ratio between sugar and nuts is 1 : 1

• Frangipane

• Mix peaunutpaste with 10 % margarine and a little bit of egg.

• Do not aerate too much.

• Lining the tins

• Knead the cooled down until it is smooth

• Pin it out(2-2,5 mm)

• Cover the tins

• Punch the tins with a piece of dough

• Remove the remaining dough

• Fill the tarts

• Closed tarts, usually jam tarts, are covered with a piece of dough

•  Baking temperature 180° - 200° C for 20 – 30 minutes

6.2.3 Choux paste.

Choux pastry is a cooked mixture of fat, flour and water with possibly a little sugar and salt, into which eggs are beaten.

PRODUCT: Choux paste                           AMOUNTS: 15/20

RECIPE:  

water or milk                100 %      200 gram
margarine                      50 %      100 gram
flour                                50 %     100 gram
eggs                             100 %     200 gram

Working Sequence

• Add water or milk and margarine in a saucepan and heat together.

• Add the flour into the mixture when it boils, stir it until it partially gelatinizes to produce a smooth paste.

• As soon as the paste has slightly cooled the eggs should be well beaten in, a little at a time,

• until the paste is well cleared and is of suitable consistency.

• Pipe the required models on a greased tray.

• Bake at 230° - 240°C for about 20- 25 minutes;

• do not open the oven door too early;

• open the damper during the last 5 minutes.

Remarks

• the flour has to be gelatinized properly, otherwise all the eggs cannot be absorbed;

• using 50% milk instead of water will give less volume and a darker colour;

• if the buns are removed from the oven too early they will collapse;

• the filling of the buns can be diverse like butter cream, whipped fresh cream, custard, etc.;

• for decoration fondant, water icing, chocolate, icing sugar, etc. can be used.

6.2.4    Meringue.

The term meringue covers all forms of beaten egg whites and sugar, almost irrespective of the proportions used, the additions and any combination.

They can be subdivided under three headings:

• Cold meringue;

• Hot meringue;

• Boiled meringue.

Each can be again subdivided into heavy or light meringue according to the proportion of sugar to egg whites used.

• Light meringue:    200 g egg white

                             500 g sugar (castor)

• Heavy meringue   200 g egg white

                             700 g sugar (castor)

The greatest care must be taken to keep all equipment and materials free from fat (flour too). No trace of egg yolk should be allowed in the whites. Fat will shorten the protein strands and prevent the enclosure of air.  

PRODUCT: Cold Meringue, tartlets                    

RECIPE:

egg whites                         100 %        200 gram
castor sugar                      300 %        600 gram
colour
flavour  

Working Sequence

• The egg whites are placed into the machine and whisked until a stiff "snow" is produced;

• While the whisking continues on medium speed, 25 % of the total sugar is added a little at the time until a stiff meringue is formed;

• Any colour and flavour is now added and mixed in;

• The balance of the sugar is added by folding in with a spatula;

• when all the sugar has been added mixing has to be stopped;

• Pipe the required models;

• Bake at 125° C for about 20 - 40 minutes until they are loose from the tray or paper.

Remarks

• before whisking the egg whites, tools, equipment as well as raw materials should be clean and free from fat;     

• for whisking the egg whites an equal weight in sugar has to be used as anti curdling sugar;

• if sugar is added too fast the foam will not come up, if the sugar is added too late the foam becomes dry and the foam separates;

• colour and flavour is added after finishing the meringue because it might contain fat;

• prevent the meringue from collapsing by carefully folding in the remaining sugar, colour and flavour;

• with more or less sugar you can make the meringue heavier or lighter. For decoration, fondant, water icing, chocolate, icing sugar, etc. can be used.

• the meringue is not baked but thoroughly dried;

• after drying the meringue should be stored in a dry place because it is very hygroscopic;

• the meringue should not change colour during baking;

PRODUCT: Hot Meringue, filled biscuits              

RECIPE:

egg whites                         100 %        200 gram
castor sugar                      300 %        600 gram
water
colour
flavour

Working Sequence

• Mix egg white and  castor sugar and heat it to 65° C;

• After heating whisk the mixture until the meringue is firm;

• Any colour and flavour is now added and mixed in;

• Pipe the required models;

• Bake at 125° C for about 20 - 40 minutes until they are loose from the tray or paper.

Remarks

• before whisking the egg whites, tools, equipment as well as raw materials should be clean and free from fat;     

• for whisking the egg whites an equal weight in sugar has to be used as anti curdling sugar;

• if sugar is added too fast the foam will not come up, if the sugar is added too late the foam becomes dry and the foam separates;

• colour and flavour is added after finishing the meringue because it might contain fat;

• prevent the meringue from collapsing by carefully folding in the remaining sugar, colour and flavour;

• with more or less sugar you can make the meringue heavier or lighter. For decoration, fondant, water icing, chocolate, icing sugar, etc. can be used.

• the meringue is not baked but thoroughly dried;

• after drying the meringue should be stored in a dry place because it is very hygroscopic;

• the meringue should not change colour during baking;

• for biscuits, about 100 can be made from the given recipe, weighing about 100 grams for 15 biscuits.

PRODUCT: Boiled Meringue, biscuits

RECIPE:

egg whites                         100 %        200 gram
castor sugar                      300 %        600 gram
water                                  100 %        200 gram
colour

Working Sequence

• Mix sugar and water in a saucepan;

• After sugar is dissolved, heat it to 96°Reamur;

• Remove any scum and wash the sides of the pan with a brush;   

• Whisk the egg whites to a stiff "snow" on medium speed, so that it reaches the peak as the sugar solution reaches the desired temperature;

• With slow whisking speed the boiling sugar solution is carefully poured in;

• At medium whisking speed the whisking is continued until the meringue is firm;

• Any colour and flavour is now added and mixed in;

• Pipe the required models;

• Bake at 125°C for about 20 - 40 minutes until they are loose from the tray or paper.

Remarks

• before whisking the egg whites, tools, equipment as well as raw materials should be clean and free from fat;     

• for whisking the egg whites an equal weight in sugar has to be used as anti curdling sugar;

• if sugar is added too fast the foam will not come up, if the sugar is added too late the foam becomes dry and the foam separates;

• colour and flavour is added after finishing the meringue because it might contain fat;

• prevent the meringue from collapsing by carefully folding in the remaining sugar, colour and flavour;

PRODUCT: Boiled meringue, biscuits                 

Remarks

• with more or less sugar you can make the meringue heavier  or lighter. For decoration, fondant, water icing, chocolate, icing sugar, etc. can be used.

• the meringue is not baked but thoroughly dried;

• after drying the meringue should be stored in a dry place because it is very hygroscopic;

• the meringue should not change colour during baking;

• for biscuits about 100 can be made from the given recipe, weighing about 100 grams for 15 biscuits.

6.2.5    Cake

Cake is a baked mixture of fat, sugar, eggs and flour, with or without milk, baking powder, fruits, etc.
Cake recipes can generally be subdivided into three types, depending upon the differences due to batter appearances or character.

Batter type:

Batter type cakes depend upon eggs, flour and milk for structure and contain reasonably high percentages of fat. Much of the volume of the finished cake is achieved by use of baking powder. For example pound cake and layer cake.

Foam type:

Foam type cakes depend principally upon the extension and denaturisation of egg protein for the bulk of the structure of finished volume and, with one or two exceptions, can be regarded as being "cakes without shortening". For example Sponge cake.

Chiffon type:

Chiffon type cakes are a combination of a batter and a foam and the resulting cake has a modified "foam type" grain and texture.

PRODUCT: Cake product                

RECIPE:

cake flour                          100 %         500 gram
margarine                           70 %         350 gram
sugar                                  70 %         350 gram
eggs                                   70 %         350 gram
baking powder                      1 %             5 gram
flavour 

Working Sequence

• All ingredients should be at "room" temperature;

• ingredients straight from the refrigerator are too cold;

• The fat and sugar are first creamed during which air is beaten in and held by the fat;

• The eggs are beaten in a portion at a time and more air is incorporated;

• The addition of eggs has sometimes to be stopped because of a curdled batter;

• to make the batter smooth again some flour has to be added;

• from now each egg addition is followed by the folding in of flour;

• Finally the remainder of the flour is carefully folded in and milk, if any, is added;

• The batter is cleared and put in baking tins;

• Depending on the size, thickness, shape, etc., the baking time and temperature vary accordingly

• queen cake                  200° - 220° C between 20  - 30  minutes

• slab cake   (500 g)       160° - 180° C between 50  - 60  minutes

• wedding cake(3000 g)160° - 170° C between 150 - 180 minutes

Remarks

• this recipe is suitable for cakes products like queen cakes, slab cakes, wedding cakes before, fruit cake etc.

• the above recipe is quite stiff, a weaker and cheaper

• recipe is 100% flour, 70% margarine, 70% sugar, 50% eggs,30%(milk) and 2% baking powder.

• all flour and baking powder should be sieved together.

• for chocolate cake five to ten percent of the flour weight can be added as cocoa powder, an equivalent of the added cocoa powder should be added as liquid (milk/water).

PRODUCT: Chocolate cake

Ingredients	Basic recipe		Modified recipe
Flour	100 %	500 g	95 %	475 g
Cocoa powder	-	-	5 %	25 g
Liquid(water/milk)	-	-	5 %	25 g
margarine	70 %	350 g	70 %	350 g
sugar	70 %	350 g	70 %	350 g
eggs	70 %	350 g	70 %	350 g
Baking powder	1 %	5 g	1 %	5 g
Vanilla	X	X	-	-
Egg yellow(colour)	X	X	-	-

 

PRODUCT: Marble cake

• Two different batters, a white and a brown(chocolate), are put in tins layer by layer

• Baking is as for other cakes

PRODUCT: Block cakes

• Use an ordinary cake batter(10-7-7-7) from 1500-2000 g flour for a tray of 80 X 45 cm.

• Baking time is 40-50 minutes at 170°- 190°C

• After cooling the cake can be cut into the required pieces

• Cheaper recipe(less eggs, more milk)

ingredients	Basic recipe		Cheaper recipe
flour	100 %	1500 g	100 %	1500 g
margarine	70 %	1050 g	70 %	1050 g
Sugar	70 %	1050 g	70 %	1050 g
eggs	70 %	1050 g	50 %	750 g
milk	-	-	30 %	450 g
Baking powder	1 %	15 g	2 %	30 g
vanilla	-		-
egg yellow	-		-

• The baking temperature can be slightly less, the baking time should be a little bit longer

 

PRODUCT: Block cakes varieties    amounts 55 - 60 pieces of 80 g

RECIPE:

Cake 1000 g flour                 100 % 700 g margarine          70 % 700 g sugar                 70 % 500 g eggs                  50 % 300 g milk                    30 % 20 g baking powder     2 %	Shortbread 500 g flour                  100 % 340 g margarine         68 % 220 g sugar                44 % 20 g water                   4 % 4 g baking powder       0,8 %
Jam 400 g	Fruits 300 g sliced pine apple (tinned)

 

Working Sequence

• Make shortbread using the rub in method

• Put the dough in the refrigerator so it becomes harder

• Grease a baking tray

• Pin out the dough 2-3 mm covering a tray of 80 x 45 cm

• Cover it with a thin layer of jam

• Mix the cake batter and put it on the tray

• Put the dried and cut fruits on top

• Bake at 180° C for 40 – 6- minutes

• If necessary use an extra tray to prevent the burning of the bottom part

• Cool the cake before removing from the tray

• Cut pieces of 10 x 5 cm

• Leave the pieces plain or cover them with water glaze, jelly(before cutting) icing sugar(after cutting)

PRODUCT: Cake variety       amounts 24 pieces

RECIPE:              

Cake 300 g flour                   100 % 210 g margarine            70 % 210 g sugar                   70 % 210 g eggs                    70 % 3 g baking powder       1 %	Streusel 200 g flour                     100 % 150 g margarine              75 % 150 g sugar                     75 %
Jam 100 g	Fruits 100 – 150 g

Working Sequence

• Make shortbread using the rub in method

• Put the dough in the refrigerator so it becomes harder

• Grease 2 cake tins, diameter(Ø) 19 cm

• Pin out the dough 2-3 mm and line the two cake tins

• Cover the lining with a thin layer of jam

• Mix the cake batter and put it in the tins

• Put the dried and cut fruits on top

• Bake at 180° C for 40 – 60 minutes

• Cool the cake before removing from the tray

• Decorate with icing sugar and cut 12 pieces out of one cake

CAKE FAULTS                

CAUSES	FAULTS
processing
too hot an oven	small volume, cauliflower top, dark colour, cracks on the top
too cold an oven	coarse open structure, too big a volume, tendency to collapse
too short a baking time	collapses, not well baked inside
too long a baking time	shrunken product, dry, dark colour
solid batter, not enough	cauliflower top, cracks on top aerated, weak batter solid, not well baked
ingredients
excess sugar	coarse open structure, collapsed too high volume
excess baking powder	collapsed discoloured after taste
excess liquid	small volume cracks on top "collapsed" during mixing
excess flour	solid cake loss of volume before baking cracks on top of the cake
excess fat	not well baked collapsed too tender crumb

                                         

PRODUCT: Sponge cake base                      Diameter(Ø) 27 cm  

RECIPE:

cake flour                                 100 %              125 gram
sugar                                      100 %              125 gram
eggs                                        200 %              250 gram
flavour 

Working Sequence

• Eggs and sugar are mixed together and warmed, body     temperature, the sugar should be dissolved;

• The mixture is whipped until it is light;

• after the initial stage of aeration, the mixer will be slowed down and the batter will be whipped in a way that improves the stability;

• When the mixture is aerated and stable enough the flour is carefully mixed in manually;             

• Bake at 170° - 180° C for 20 - 25 minutes

• Directly after baking remove the sponge from the baking tin.

Remarks

• clean tools thoroughly;
• all ingredients have to be at "room" temperature; preferably castor sugar is used; instead of cake flour, 90 % plain flour and 10 % starch can be used;
• during whipping big gas bubbles are formed which aerate the mixture; reduce the aeration and try to get small gas bubbles to increase the stability of the foam;
• fold in the sieved flour and baking powder carefully to prevent the mixture from collapsing;
• bake immediately;
• prevent the sponge from drying out after baking;
• to improve on the quality the following changes can be made:
• extra egg yolk to improve structure and taste
• less flour and extra starch to improve the water absorption
• the addition of butter, not in this recipe, will improve the taste and softness considerably.

PRODUCT: Sponge cake Swiss roll                   50 X 45 cm   

RECIPE:

cake flour                          100 %         160 gram
sugar                                100 %         160 gram
egg                                   200 %         320 gram
egg yolk                              40 %           64 gram
flavour 

Working Sequence

• Eggs, egg yolk and sugar are mixed together and warmed, body  temperature, the sugar should be dissolved;

• The mixture is whipped until it is light;

• after the initial stage of aeration, the mixer will be slowed down and the batter will be whipped in a way that improves the stability;

• When the mixture is aerated and stable enough the flour is carefully mixed in manually;             

• Bake at 240° - 250° C for 10 - 12  minutes using an extra tray;

• Directly after baking remove the sponge from the baking tray;

• After baking the sponge sheet should be filled and cooled as soon as possible.

Remarks

• clean tools thoroughly;

• all ingredients have to be at "room" temperature;

• preferably castor sugar is used;

• instead of cake flour, 90 % plain flour and 10 % starch can be used;

• during whipping big gas bubbles are formed which aerate the mixture;

• reduce the aeration and try to get small gas bubbles to    increase the stability of the foam;

• fold in the sieved flour and baking powder carefully to prevent the mixture from collapsing;

• bake immediately;

• prevent the sponge from drying out after baking;

• for Chocolate Sponge sixteen percent of the flour weight can be added as cocoa powder.

6.2.6 Gateaux and tartlets

Celebration cakes

There is an almost endless variety of decorated and Celebration cakes. In this topic the previous cakes can be used as a base, sometimes combined with fillings and toppings made from easily available raw materials.

Guidelines for fancy cakes.

Although it is often a personal taste some basic principles should be kept in mind:
the ratio between the base and the filling;

• dry fruits should be soaked(24 hrd) and dried before being used

• the minimum amount of fruits added is 5 % of the flour weight

• Amounts up to 100% can be seen in several recipes but the more fruit is added the more difficult the baking is

Never make a single cake too high (6-8 cm) because of the difficult baking. The baking of huge heavily filled cakes is very difficult;

• The higher the cake the longer the baking time, and the lower the baking temperature

• The higher the filling the lower the baking temperature and the longer the baking time

• Each over will bake differently so some experience with a specific oven is needed

• Never us ea baking time lower than 160° C

Amounts of batter required

Square high tins	Batter required
36 X 36 cm	4000-5000 g
31 X 31 cm	2.500-3.500 g
26 X 26 cm	1800-2500 g
21 X 21 cm	1400 -1700 g

      When making wedding cakes make sure that the first tier can carry all the other layers try to identify the taste of your customer, some combinations are wanted by some and rejected by others; combine the right colours, tastes and fruits; keep the colours light so they can easily be combined with others; although not always possible products like butter cream should have a specific taste;e.g. yellow - banana, pineapple.

• orange - orange

• red    -    cherry

• brown  - mocca, chocolate

• white  -   vanilla, kirsch

      salted margarine in general is not acceptable in the confectionery as a base for butter cream. In Zimbabwe, however, commonly used for all decorated and fancy cakes; products like jam are often used as filling and can be combined with cream; almond paste and plastic icing is used to cover the cakes cream fancies have to be stored in the refrigerator. Fancies made with royal icing, plastic icing can be stored in a cool place and kept for a longer time;

6.1.3. Choux

Introduction
Basically, choux pastry is a cooked mixture of fat, flour and water with possibly a little sugar and salt, in fact a roux into eggs are beaten.

Recipes
A number of different recipes can produce good choux pastries.

ingredients	1	2	3	4
water	200	200	200	200
Fat/butter	100	90	150	90
sugar
Floor(strong)	100	90	150	150
Egg*	200	230	300	230
*average

 There are some good rules to follow to work out recipes:

• The greater te proportion of egg used in the mix, provided that the consistency is correct, the lighter the choux pastries.

• The more egg used, the less fat is necessary.

• The recipes richest in fat are more suitable for small choux pastries

There are limits to which the materials can be used, the percentage basis on the total mix

ingredients	% of the total mix
Water	25-40
Butter	10-20
Flour	15-25
egg	20-40

Working Sequence

• The fat/butter and water are placed into a pan and heated until the butter is melted and the water boils

• The sieved flour is stirred in and the mixture is cooked(gelatinized) until it leaves the side of the pan without sticking.

•  As the paste has slightly cooled down, the egg is beaten in little at a time until the desired consistency is reached

• The pastries are piped on a greased tray

•  Baking 20-25 minutes at 230° - 240° C.

• During the last 5 minutes the damper should be opened.

Remarks

• Any stable fat can be used, butter will confer the best flavour

• Sometimes a little carbonate of ammonia(for British bakers VOL) is used in the mix to increase the volume of the buns

•  When replacing 50% of the water by milk the buns will become smaller and of a darker colour.

• When the buns are removed from the oven too early they will collapse

• The filling of the buns can be diverse like butter cream, whipped dairy cream, custard etc.

• For decoration fondant, water icing, chocolate, icing sugar etc. can be used.