Pastry Cream

Recipe :

1. Milk : 500ml 
2. Sugar : 166g ( Divided into two parts )
3. Cone Flour:35g
4. Flour: 35g
5. Egg Yolk : 166g ( 03 to 4 eggs)
6. Vanilla essence: 2 TSP
7. Butter : 20g

Procedure :

• Boil Milk and half Sugar 
• add all 2 to 7 and 
• pour all the milk to Mixer and 
• Boil it again 
• make sure not to reach Tem at 80C
• Otherwise Egg will cook 

Cornish Pastry

Recipe:

1. Flour : 500g
2. Butter : 200g
3. Salt: 7g
4. Water : 150 ml to 175ml

Combine flour salt and Butter together and add water little by little until dough becomes soft. 

make a sheet and put fillings in to the square, and , once it glue from side used hands to make wall from top of the square.  

Short Crust Pastry

1. Flour : 950g
2. Butter:500g
3. Eggs:02Nos
4. Salt: 10g
5. Water : 150 to 250ml

Combine Flour and Butter and add Eggs and Salt
once combined all add water little by little ,keep it in refrigerator about 1 to 1/2 hour  unit dough becomes a cool;

Make a sheet and apply Egg yoke in one side and put filling in to the square
and glue it.

then keep the Oven at 180C to 15mnts .

simple Bun Recipe

1. Flour : 1kg
2. Salt : 15g
3. Sugar : 90g
4. Yeast : 20g
5. Butter :100g or use behive butter
6. Water : 500ml to 540ml

Sandwich Bread :

1. Flour : 1Kg
2. Salt:15g
3. Yeast:20g
4. Behive Butter:40g
5. Sugar : 40g
6. Milk Powder:20g
7. Water : 500 to 540 ml

Choux Pastry

Recipe :

1. Water : 1 Liter 
2. Butter : 400g
3. Salt : 35g
4. Sugar :35g
5. Flour : 600g
6. Eggs : 16 to 18 ( past must able to Pipe )

Boil water and Butter , same time add Salt and Sugar

once the all  butter liquefied and add Flour in to mix and

stir it completely pastry becomes thick .

and keep the pastry out of the burner and   keep it for cool down to room temperature or below 60C.

now add the eggs one by one ;

stir slowly , once the pastry become a soft and pipe-able, stop adding eggs

 

How to Make Milk from Milk Powder

Recipe :

• Water : One Liter 
• Milk Powder : 150g 

Standard sugar weight for One liter of Milk is 166g

Royal Icing

Recipe :

Royal Icing

1. Icing Sugar : 100g
2. Egg White : 30g (One egg)
3. Lime Drops : 2 

Chocolate Icing

1. Icing Sugar : 85g
2. Coco Powder : 15g
3. Egg White : 30g

Procedure:::

Combine Egg White and Lime Drops (Or Vanilla Drops) and mix until it becomes frothy( Slowly)  and
and add little by little Icing Sugar 

Puffy Bread Recipe

 Ingredients :

• 100% wheat Flour : 350g
• Milk Powder : 7g
• Yeast : 6g
• Salt: 7g
• Special Mix : 25% of the Flour
• Water Or Milk :125ml ( Initially add 100ml , thereafter if required add 25ml) 
• one Egg 
• Special Creamy Mix 

special Mix;

• 50g of 100% wheat Flour 
• 250ml of 28 to 32 C Temperature water
• Mix all together in a pan and heat them up to 90 C  High http://www.aaccnet.org/publications/cc/backissues/1982/documents/chem59_529.pdf
• Once the finished, remove past from the pan and keep the past  for cool down to room temperature , make sure to cover the pan with some wet cloth or plastic sheet.

Steps:

1. Add all dry parts and mix it for 5 minutes
2. 
3. Add Egg
4. Add Special Mix  
5. Mix well all above four parts
6. Finally add water 

Keep the dough for 2 hrs 

after Proof of the Dough , break into small 100g to 110g pieces and make a balls 

Special Creamy Mix :

• 100ml Oil
• 10g Butter 
• Add Salt 
• Mix all ingredients using Whisk until it becomes a Cream . 
• 

1. Take a ball and lay in a table by using a roller ( Like a sheet) : Make sure don't press too much
2. Make the small dough into shape of the small bread by Folding the dough sheet (very carefully )
3. Apply special creamy mix to side of the breads 
4. Keep it for another one Hour

 Bake it for 20mnts at 170C

1st Day Of the Class (Part 2)

Please noted that the , never keep a single oil or water drops in the bawl or any other equipment even a
eggs  , make sure to keep everything in  perfect dry, \\

Recipes :::::::::::

1. Vanilla Swiss Rolls

• Eggs : 10 no's
• Sugar : 100g
• Flour : 40g
• Cone Flour : 40g
• Vanilla essence :  1 T.P or required level (Coffee Essence/ Strawberry Essence and Use Colour)

First of all you have to mix Eggs and the sugar ( Make sure to take perfect dry sugar)

and carefully beat the mixer until it becomes thick cream . 

same time you can add Vanilla

After that add Flour and Cone Flour together and fold it very carefully;

and put it to the oven and keep 10 to 15 mnts at the Tem 170 degrees 

If you want to have chocolate test just put coco powder as bellow ;

Flour : 30g

Coco Powder : 20g

Cone Flour : 40g

    2.  Vanilla Sponge 

• Eggs : 04 No's
• Sugar : 100g
• Flour : 100g
• Butter : 10 g  ( Melted and add it in room tem )

Mix Eggs and Sugar together and mix it very carefully unit it becomes a cream 

then folding the flour ;

If you use Coco powder ;

• Flour : 80g
• Coco Powder : 20g

Then mix altogether and fold until it become the smooth dough ;

Ganash :

• Chocolate : 100g
• Hot Milk : 30ml
• butter : one T.P

Boiled the milk and add altogether 

Butter Icing : 

• Butter : 250g
• Icing Sugar : 300g
• Vanilla : 2 T.p

Chocolate Butter Icing :

• Butter : 250g
• Icing Sugar : 300g
• Coco Powder : 15g

Sugar Syrup :

•  Sugar : 100g
• Water : 120 Ml
• add cinemon or Lime \

Boiled altogether until bubble comes  ;

Custard :

• Custard : 150g
• Milk : one liter 
• Sugar : 175 to 200 g

Custard Source :

• Custard : 50g
• Milk : one liter
• sugar : 175 g

Custard Cream :

• Custard : 50g
• Milk : 500ml
• Sugar : approx ( 90g)

Always take some milk before boiled , and add custard to it and mix well , after the boil water 
ad altogether  and mix it very fast,
 then keep some lunch sheet top of the bawl and let it be cool to room temperature and 
store at the fridge ; 

whipping Cream 

• Whipping Milk : 250g
• Sugar : 40g

Mix well in one side , further to remember ,. always mix the whipping and sugar just keeping the mixer bawl top of the some ice bucket.

Practical : 
Swiss rolls

after baked the Swiss roll just keep it in the fridge until it gets cool; then soak the rolls using 
sugar syrup and add the chocolate butter icing ;
and roll it very carefully , and store at the fridge ;


Gateaux :
first ypu have to make sponge and cut it in to three pieces and put some custard to chocolate butter icing and mix it ; 
soak the sponge using sugar syrup and add some layer using butter icing and the fruits;
then second layer 
and the last layer , after that add whipping cream on the top of the layer and add some fruits;;;;

   

1st In the Class

අද අපි කතාකිරීමට සුදානම් වන්නේ Swiss Rolls  සහ  Sponge  වර්ග සාදාගන්න ආකාරයි

1. Swiss Rolls
2. Chocolate Sponge
3. Gateaux  Chocolate/Vanilla/E.tc
4. Chocolate Ganash
5. Butter Icing ( Vanilla /Cofee) 

Mixer(Beater)  බාවිතා කිරීමේදී පහත සදහන් කරුණු සල්ලකිල්ලට ගැනීමෙන් වාඩා රසවත් කැම වර්ග සාදාගත හැකිවේ.

• Hook 
• Whisk
• Palate

HOOK

WHISK

PALATE

HOOK එකක් බවිත කිරීමාදී සැලකිලිමත් වියයුතු කරනු  :

• Only for Flour dough ( Never use for mixing of butter) 

WHISK එකක් බවිත කිරීමාදී සැලකිලිමත් වියයුතු කරනු  :

• Mixing of Eggs and Sugar ( When this Whisk use, mixer will come as a poppy )

PALATE එකක් බවිත කිරීමාදී සැලකිලිමත් වියයුතු කරනු  :

• Mixing of Butter and Sugar 

ගෙදර බවිත කරන Beater පොඩි cake වර්ග සද ගැනීමේදී බවිත කල හැක  ;;;;