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;;;;