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Project In T L E Culinary Arts First Grading

Submitted By: RenaMay Bayona Submitted To: Mrs.Carmen R. Barrera

Carrot Cake

Ingredients:

2 cups sugar 1 1/2 cups vegetable oil 4 eggs, beaten 3 cups self-rising flour 2 teaspoons ground cinnamon 2 cups grated carrot 1 1/2 cups chopped pecans or walnuts

8 ounces cream cheese 6 tbsp butter, melted 3 cups confectioners sugar 1 1/2 tsp vanilla extract
Cooking Procedure: 1.1 Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl than whisk until everything is properly distributed 1.2 Beat the eggs using an electric mixer in a separate mixing bowl. 1.3 Add the granulated and light brown sugar then continue mixing until fully blended. 1.4 Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until texture becomes smooth. 1.5 Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue mixing using low speed. 1.6 Fold-in the carrots and walnuts 1.7 Pour the batter on a cake pan with shaped wax paper 1.8 Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes (you know that the cake is done when toothpick inserted comes out clean) 1.9 Remove from the oven and allow to cool down. 2. Make the frosting 2.1 Beat the cream cheese using an electric mixer 2.2 Add-in the butter and vanilla extract then continue mixing until the mixture is well blended

2.3 Add the confectioners sugar then mix until texture becomes smooth 2.4 Set aside 3. Apply the frosting over the cake 3.1 Place the first cake on a flat surface and apply frosting on the top part spreading it evenly 3.2 Place the second cake on top of the first cake and align properly 3.3 Apply the remaining frosting on top and on the sides of the cake 3.4 Garnish with chopped wallnuts on top and on the sides 3.5 Refrigerate for at least an hour then serve. Share and enjoy!

Chocolate Chip Cookies

Ingredients

2 sticks ( lb / 225 grams / 1 cup) butter, softened cup (180ml) granulated white sugar cup (180ml) packed brown sugar teaspoon vanilla extract 2 large eggs 2 cups (600ml) (290g) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon dry ground lemon or orange peel (optional) 2 cups (480ml) (12-ounce package) semi-sweet chocolate morsels / chips 5 oz. (150g) chopped nuts, such as groundnuts (optional)

Procedure
1. Preheat oven to 375 F, or 350F (around 190C to 176C) if you want chewy cookies. 2. Cream butter, margarine, granulated sugar, and brown sugar in a large mixer bowl. Add eggs one at a time, beating until fully incorporated. Add vanilla extract and beat in. 3. In a small bowl, sift together the dry ingredients (except chocolate & nuts). Add to the wet mixture in two parts and fold until combined. (If you beat this too long, you may get some gluten formation which will change the cookie texture). 4. Stir in chocolate morsels (chips), and nuts if using. Please be considerate of people with nut allergies by mentioning the nuts if you use them. 5. Drop by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case. 6. Bake in the preheated oven for 10 to 12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.

Chocolate Cupcake Recipe

Ingredients

1 1/3 cups all purpose flour, sifted 2 tsp baking powder 1/2 tsp salt 1/2 cup cocoa powder 1 cup hot water 1/2 cup unsalted butter 1 cup granulated sugar, sifted 2 pieces raw eggs 2 tsp vanilla essence

Frosting:

2/3 cup unsalted butter 1 1/3 cups confectioners sugar, sifted 4 ounces unsweetened chocolate 1 1/2 tsp vanilla essence

Cooking Procedure 1. Combine flour, baking powder, and salt in a mixing bowl and whisk thoroughly until the ingredients are evenly distributed. Set aside. 2. Put the cocoa powder in the bowl where the hot water is and stir until the cocoa powder is diluted. Set aside. 3. Combine the butter and sugar in a separate mixing bowl then cream (electric mixer is needed) until texture become fluffy 4. Add the eggs while mixing continuously then put-in the vanilla essence. 5. Put in half of the flour-baking powder-salt mixture then mix well.

6. Add the other half of the flour-baking powder-salt mixture then continue mixing until all the ingredients are well distributed. 7. Pour the cocoa mixture and continue mixing until texture becomes smooth. 8. Preheat the oven to 375 degrees Fahrenheit 9. Fill the cupcake pan with cupcake paper cups. 10. Put the batter in each paper cup then bake for 18 minutes (insert toothpick in the cupcakes, if it comes out clean then the cupcakes are done). 11. Remove the cupcake from the oven and allow to cool down over a wire rack. 12. Melt the chocolate by placing it in a bowl over boiling water. 13. Once melted, set aside and allow to cool down to room temperature 14. Put the butter in a mixing bowl then cream (use electric mixer) 15. Add the sugar and continue mixing until the texture becomes fluffy. 16. Put-in the vanilla essence and chocolate then mix thoroughly until texture becomes smooth. 17. Place the frosting over the cupcakes.(I use a pipe so that the frosting can easily be swirled. If you dont have any tools, you may use a spoon or spatula to spread the frosting. 18. Serve with a smile. Share and enjoy!

Doughnut

Ingredients

vanilla pastry cream filling: 1/3 c. granulated sugar 1 1/2 c. whole milk, divided 3 tbs. cornstarch 4 large egg yolks 2 tbs. unsalted butter, softened 1 tsp. vanilla extract yeast dough: 2 1/4 tsp. active dry yeast 1/4 c. warm milk 1/3 c. granulated sugar, divided 3 1/4 c. all-purposed flour, divided 5 tbs. unsalted butter, divided 4 large egg yolks 1/2 tsp nutmeg 3/4 tsp salt frying: oil for deep-fat frying chocolate glaze: 3 ounces bittersweet chocolate, finely chopped 2 tbs. water 1 1/2 tsp. light corn syrup 1/3 c. granulated sugar 1 tbs unsalted butter, softened If making cinnamon rolls:

Dough: Same recipe as the doughnuts Filling: 1/2 c. unsalted butter softened 1/2 c. brown sugar cinnamon (optional) frosting or glaze: 1/3 c. cream cheese 1 stick unsalted butter softened 1 tsp. vanilla extract 1 1/2 c. confectioner's sugar, divided

Procedure

Make filling: combine sugar and 1 cup milk in a medium saucepan, cook over low heat stirring constantly with a wooden spoon until sugar is dissolved. raise heat and bring to boil. Place cornstarch in a medium bowl. Whisk in remaining milk until smooth. Add yolks and whisk until well blended. slowly put 1/3 cup hot milk mixture (first step mixture) into yolk mixture whisking constantly. Gradually whisk in rest of hot milk, and bring to a boil over medium heat. Boil for 1 minute stirring constantly. Remove from heat and whisk in butter and vanilla. (if mixture is lumpy, pas it through a sieve) Transfer pastry cream into a container and place a pice of plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until cold. make yeast dough: Combine warm milk yeast and 1 tsp sugar in a bowl. Stir mixture. Let stand for 3 minutes until mixture is foamy.( indicating yeast is alive). Add 1 1/2 cups of flour into yeast mixture and beat on low speed for 2 minutes. Cover bowl in plastic wrap and let stan 45 minutes at room temperature. Sponge will increase in volume. Throughly grease a large bowl with 1 tbs. softened butter, set aside. To sponge, add sugar yolks, remaining butter, nutmeg and salt. Mix on low speed until blended. Add 1 1/2 cups of flour, 1/2 cup at a time. Beat dough at medium speed for 5 minutes. (dough will not form a bowl- it will be soft and part of it will wrap around the paddle) if dough is very sticky add remaining flour 1 tbs at a time, as necessary. Scrape dough into prepared bowl, turning on all sides to coat with butter. Cover bowl with plastic wrap and let dough rise at room temperature for about 1 hour and 45 minutes until it has slightly more than doubled its size.

Dust a work surface with flour, turn our risen dough into work surface. Gently press down in dough to deflate it. With your hand, flattened dough into a rectangle, about 1/2'" thick, cover loosly with plastic wrap and let it rest for 5 minutes. Cut out about 12- 14 circles of dough. With a spatula transfer dough to a baking sheet covered with wax paper. Leave at least 1" between each circle to allow expansion. Let doughnuts rise for about 20-30 minutes or until almost doubled in size. Meanwhile heat oil. Fry doughnuts in 365F hot oil ( oil should be about 1 1/2 "" in depth). Fry doughnuts 3 to 4 at a time for about 1 minute , until golden brown. Turn doughnuts and fry second side. Take doughnuts out of hot oil and transfered them to a baking sheet covered in paper towels. Let drain. Set doughnuts in a wire rack to cool. As soon as they are cool enough to handle, use a pastry tip to poke a hole through midline of each doughnut. Let cool completely before before filling. Make glaze: Place chocolate in heat proof bowl and set aside. Combine water syrup and sugar in a medium saucepan. Cook over low heat until sugar is dissolved. Raise heat and bring to a boil. Pour hot mixture over chocolate . Let stan for 2 minutes to melt chocolate, then whisk in butter until smooth. ASSEMBLE: Remove pastry cream from refrigerator and whisk until smooth. Fill pastry bag, fitted with a 1/4"" plain tip with pastry cream. Pipe pastry cream into hole in middle of each doughnut until pastry cream begins to bulge and doughnut feels full. Place filled doughnuts back into the wire rack. Dip top part of each filled doughnut in chocolate glaze. Place glazed doughnuts back in the racks to set. The doughnuts will be better served after a few hours of being assembled, but they will last, at room temperture for up to a week.

Coconut Mandazi/Mahamri

INGREDIENTS
3 cups of all purpose flour tsp. of instant yeast 7 level tbsp. of sugar 1 tsp. of finely grinded cardamom powder cup heavy coconut milk some light coconut milk (just enough to make a soft but not sticky dough, so about half cup to three-quarter cup, add slowly)

Procedure
Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 15 good minutes, pounding it as much as possible. To check that it's been kneaded enough, roll it into a ball and using a sharp knife, make a deep slit through it, it should look slightly bubbly on the inside. Divide the dough into two and shape into balls. Let them sit to rise, or you can wrap in cling film and freeze for whenever you need to make mandazi. When ready to use, place each ball on a floured surface like in the pic. Step 2: Divide each ball in half again. Step 3: Form each section into a smooth ball. Step 4: Roll each ball into a circle of quarter inch thick

Step 5: Divide each circle into 4 sections. Continue with the rest of the balls. Step 6: Place all the sections on a lightly floured surface and keep covered for an hour or so. Step 7: After sitting for about an hour, the sections will have risen. Step 8: Test the oil temperature by placing the back of a wooden spoon into the center of your frying pan. If the oil is hot enough to use, bubbles will immediately come up from where the tip touches the bottom of the pan. If no bubbles come up, then give the oil a few more minutes to heat up and test again. :) Step 9: Put your mandazi sections into the hot oil. Splash the oil over them to help them puff up. Don't let them puff too high before turning otherwise they can form cracks. When they start puffing up, turn them over Step 10: This is after they have puffed and been turned over. Now fry until the color changes. Step 11: This is about mid-way through the frying, the color now is a nice light brown. I prefer them slightly darker so I let them fry a bit longer... Step 12: There we are! Perfect color. Now remove them from the hot oil, and continue frying until all are done.

Meat Pie

Ingredients

4 Cups Flour 3 Sticks Margarine 1 tsp baking powder 1 tsp Nutmeg tsp Salt cup Water 1 Can Corned beef/ ground meat (seasoned w/ onion and salt to taste) 1 Cup Green pepper chopped Cup Onion chopped 1 Cup Carrot chopped 1 Small egg

Other Things you may need:


Large bowl Rolling pin Large cutting board Pairing knife Measuring cup A round edge (the rim of the bowl) to cut out your crust

Procedure
Step 1.In a large mixing bowl, combine flour, nutmeg and margarine until completely mixed (Use your hands for the right texture). Step2.Mix salt and water separately and gradually add to the dry mixture. Step3.Carefully knead dough until well mixed

Step4.Cut dough into three or four parts. Step 5.Then cut out your dough to your desired shape. MAKING THE FILLING Step1.Combine carrots, onion, green pepper and corned beef in a bowl. Step2.Beat eggs in a separate bowl for garnish and golden cooler on the pie. FINISHING THE PIE Step1.On your cut dough, put in your filling measuring a 1TBSP on one side Step2.Fold over the other side Step3.With your fingers or bottom edge of a fork press down the folded edge of pie Step4.Brush top with egg. Step5.PREHEAT OVEN AT LEAST 10-15 MINUTES AT 375 F. Step6.Bake pie in the oven at 375 degrees F for 20-30 minutes or until the top is golden brown. This recipe makes up to seven servings with 2 pies per serving.

Ingredients
For the cake 125 gms plain flour (maida) 2 tbsp cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tin (200 grams) condensed milk 1/2 tsp vanilla essence 3 tbsp soft butter For the filling 1/2 ltr vanilla ice-cream 1 tbsp black sultanas with seeds removed and soaked for 5 to 6 hours in brandy or water

Method
For the chocolate cake

1. 2. 3. 4. 5. 6. 7.

Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together. Mix the condensed milk, vanilla essence and butter very well. Mix the flour mixture and condensed milk mixture very well. Add a little water at a time, while stirring continuously so that about 150 ml. water is added. Pour the batter into a Swiss roll tin and bake in hot oven at 170 degree C ( 340 degree F) for 10 to 15 minutes. When the cake is ready, remove and cool slightly. Spread a polythene sheet on an even surface, spread some ground sugar on it and put the cake with the top side facing up. Spread more sugar and roll. Keep aside for 15 to 20 minutes till completely cooled.

How to proceed

1. 2. 3.

Unroll the cake. Spread the ice-cream evenly and sprinkle soaked sultanas on top. Roll agian and wrap in a polythene sheet. Store in the freezer compartment of a refrigerator. To serve, cut into slices and serve with chocolate sauce.

Black Forest Gateau (chocolate)

Ingredients
1 chocolate cake (6") For The Chantilly Cream 1 1/4 cups (250 grams) unbeaten whipped cream , chilled 4 tbsp powdered sugar 1 tsp vanilla essence To Be Mixed Into A Soaking Syrup 2 tbsp sugar 2 tbsp cherry liquer (optional) 1/2 cup water For The Filling 1 1/2 cups cherries , deseeded For The Garnish dark chocolate curls 6 cherries , deseeded 1/4 cup beaten whipped cream

Method
For the chantilly cream

1. 2.

Combine the cream, sugar and vanilla essence and whisk till soft peaks form. Keep refrigerated till required.

Procedure
1. 2. 3. 4. 5. 6. Slice the chocolate cake horizontally into 2 equal parts. Soak trhe bottom layer of the chocolate cake with half the soaking syrup. Spread half the chantilly cream on the soaked layer of the cake. Place half the cherries on top and sandwich with the second layer of the chocolate cake. Soak witrh the remaining soaking syrup and spread the remaining chantilly cream on top. Garnish with the remaining cherries, chocolate curls and beaten whipped cream swirls as shown in the above picture.

Tips 1. You can also use grated chocolate to garnish thte cake. Sprinkle it on the sides as well as on the top

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