THE BAKER'S GUIDE

 

THE BAKER'S GUIDE

 

Pizza with assorted vegetable stuffing and sausage

 

Flour 500g

Salt 1 tsp.

Yeast 3 tsp.

Tomatoes sauce

Olive Oil 65 ml

Onion 1 ball

Water (lukewarm) 300 ml

Mozzarella Cheese 150g

Green Pepper 40g

Sausage 4pcs

Seasoning (Knorr Cube)

Mushroom  400g

Sweet corn

Pizza Dough Preparation

In a bowl, combine the flour, salt, yeast and mix together. Add the olive oil, water and and mix together with your hands or an electric mixer until everything binds together. After mixing, keep the dough in a clean bowl and allow it to prove for 30 to 40 minutes so as to activate the gluten in the flour. After proof time, transfer the dough to a working surface and knead into a circular shape and place on pizza on pizza pan dusted with flour.

Tomato Sauce Preparation

In case you don’t have ready-made tomato sauce, get 8-10 pieces of fresh tomatoes and boil it whole for 7-10 minutes. Allow it to cool down and blend using a food processor. Season with Knorr cube, salt and curry and set aside.

 

Place the pizza dough on a pan dusted with flour, scrape off excess edges, spread your tomato sauce on the dough, sprinkle a little grated cheese over it, add diced green pepper, sliced mushroom,  sweet corn, chopped onions, sliced sausage and add evenly add the remaining cheese on top of these vegetables and sausage. Bake on a pre-heated oven of 160º to 180º for 20 to 25 minutes and your pizza is ready to be served.

 

GUIDE TWO

Doughnut

Flour 250g

Margarine 25g

Sugar 25g

Nutmeg 1 tsp.

Fresh milk 50ml

Water 75ml

Salt ½ tsp.

Yeast 1tbs

Egg 1

Vanilla Flavour 2 tsp.

Vegetable oil for frying

 

Preparation

1.    Sift your flour into a bowl, add margarine, yeast, salt, sugar, nutmeg and mix together.

2.    In a small bowl, whisk lightly egg, vanilla flavor, fresh milk and pour into the flour. Mix it well until it forms dough. Transfer to a work surface and continue to knead until the dough becomes soft.

3.    Transfer your dough into a greased bowl and allow to rest for 45 minutes or 1 hour.

4.    Bring the dough to the work surface and knead again. Then cut into shape with doughnut cutter and carefully arrange on a flour-dusted pan and let it proof again for 25 to 30 minutes.

5.    Fry doughnut in deep fat-fryer until it become slightly brown in colour.

6.    Although it is optional, some people like to dress their doughnut with jam, sugar, chocolate sauce, icing sugar, etc. Use whichever of these dressings you so desire to give your doughnut the taste and look you like.

 

GUIDE 3

Exotic Shortbread

Plain flour 150g

Baking powder ¾ tsp.

Brown sugar 60g

Desiccated coconut 60g

Butter melted 125g

Double cream ¼ cup

Dark chocolate 125g (70% solids)

Caramel

Caster sugar 220g

Water 1/3 Cup

Soft unsalted butter chopped 100g

Preparation

 

1. Combine the plain flour, baking powder, brown sugar & coconut in a bowl & mix well.

2. Now stir in the melted butter & spread the mixture evenly over the base of an 8” spring clip cake tin & bake in the oven for around 12 minutes or until golden at a temperature of 180c.

3. Then let the shortbread cool completely in the tin.

4. Now make the caramel.

5. Mix the sugar with the water & put the saucepan on to a hot heat until all the sugar has dissolved & the mixture has turned golden.

6. Remove from the heat & gently stir in the cream then return the mixture to a moderate heat & cook the mixture until it starts to thicken.

7. Then take it off the heat & let the mixture cool then pour over the base of the shortbread.

8.  Now make the topping.

9.  Place the cream in a saucepan & bring it to the boil

. .  Place the chopped chocolate in a bowl & pour the hot cream   over the top & combine until all the chocolate has melted.

. .  Then pour over the caramel mixture cool & then set it in the   fridge for 3 hours.

. .  Remove from the cake tin & cut in to wedges.

 

GUIDE 4

 

Peach & Almond Slice

Plain flour 185g

Caster sugar 2 tbsp.

Cold butter chopped 90g

Egg 1

Peaches stoned & sliced 3pcs

Apricot jam warmed & sieved for the glaze.

•Filling

Butter chopped & softened 150g

Caster sugar 165g

Plain flour 50g

Egg 1

Ground almonds 165g

Vanilla extracts 1tbsp.

Preparation

 

1.    Process the flour, sugar & cold butter in a food processor until the mixture resembles soft breadcrumbs.

2.    Add the egg & process the mixture until it starts to come together.

3.    Press this mixture in to a rectangular baking tin covering the base & the sides & bake blind in the oven for 12 minutes at 180c.

      *Now prepare the filling*

4.    Beat the butter & sugar together until light & fluffy.

5.    Add the egg & beat until combined adding a little of the flower at a time until the whole 50grams has been incorporated.

6.    Then stir in the ground almonds & vanilla extract & mix thoroughly.

7.    Spread evenly over the base of the blind baked casing & bake in the oven again for 15 minutes.

8.    Then put the peach slices on top of the mixture & bake for a further 10 to 15 minutes until firm to touch.

9.     Then brush with the warm apricot jam & let cool then just cut in to slices & serve.

 

GUIDE 5

Queen’s Cake

200g flour

3 eggs

1 tsp. baking powder

125g sugar

125g  margarine

1 tbsp. powdered milk

Raisins

¼ tsp. salt

Vanilla Flavour

Alcohol

 Preparation

1.    Combine flour, baking powder, salt and powdered milk. Keep it aside.

2.    Cream margarine and sugar with mixer until fluffy.

3.    Whisk the eggs and add to the creamed margarine and sugar

4.    Add the flour mixture and fold till batter is well combined.

5.    Spoon the batter into greased queen cake pans and decorate with raisins.

6.    Bake in pre-heated oven of 160º to 180º for 35 to 45 minutes

 

GUIDE 6

Meat Pie

400 flour

200g margarine

60g carrots

100 g Irish Potato

400g Minced meat

2 Medium onions (Chopped)

Curry Powder

Thyme

Soy Sauce

Salt

Pepper (white or black)

Seasoning

2 Eggs for egg wash

Vegetable oil

SAUCE PREPARATION

1.    Peel Irish potato and carrots and dice into cubes and set aside.

2.    Add 4 tbsp. of vegetable oil to the sauce pan and sauté onion. When the onion is translucent, add minced meat, add seasoning and spices and sauté for 3 minutes.

3.    Add diced carrots and Irish potato and 200ml of water cook and simmer until potato and carrots are slightly tender. Give it a turn and let it cool down completely before use.

 

PASTRY PREPARATION

1.    Sieve flour into a bowl, add margarine , salt and rub into a crumby texture.

2.    Add cold water and combine flour gently. Don’t knead, just  combine the together and allow to rest in a refrigerator for 10 to15 minutes.

3.    Cut dough into equal parts. On a flour-dusted surface, lightly knead dough into circle, cut with a meat pie cutter and fill in the sauce, grease the dough edge with beaten egg to bind the pie and press down the meatpie cutter and that gives a very lovely pie shape.

4.    Grease pan and arrange the pie, egg-wash and bake in a pre-heated oven of 160Cº to 180Cº for 35 to 45 minutes and meatpie is ready to serve.