PERPETUA LAONG WEEKLY REPORT BASIC PASTRY

In this week 11 we are learn about cake. Which is butter cake and sponge cake. Butter cake is  A  butter cake  is a  cake  in which one of the main ingredients is  butter . Butter cake It is considered as one of the quintessential cakes in American baking.  Butter cake originated from the English  pound cake , which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. Sponge cake is  a  cake  based on  flour ,  sugar ,  butter  and  eggs , and is sometimes leavened with  baking powder .   It has a firm yet well-aerated structure, similar to a  sea sponge . BUTTER CAKE RECIPE Ingredients: √ 125gm fat         √ 125gm castor sugar       √ ½ tsp vanilla essence √ 3 nos eggs √ 125gm cake flour       √ ½ tsp baking powder Methods: √ Preheat oven to 180C° fan-forced. square cake pan with ...

 In this week i and shima ia the COD. We are required to arrange all the ingredients at the kitchen. For this week we learn about chocolate sauce, caramel sauce and kiwi coulis. CHOCOLATE SAUCE RECIPE   Ingredients: √ ¾ cup – White sugar  √ 1 ½ tbsp – All-purpose flour √ ½ cup – Unsweetened cocoa powder √ 1 ¼ cups – Milk  √ 2 tbsp – Butter √ ½ tsp – Vanilla extract √ 1 tiny pinch of salt Methods: 1.Place sugar, flour and cocoa powder into a bowl. Whisk together to remove lumps. 2.Heat milk, butter and vanilla extract in a saucepan over medium heat until butter melts. 3.Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until the mixture comes to simmer. Whisk in a pinch of salt. *Tips: If the texture was too thick, feel free to pour up little amount of milk until you reach the right texture you wanted it to be. 4.When it is done, removed from the heat.  5.Strain the chocolate sauce to ...

In this week 9 we are learn about pastry cream, eclairs, cream puff and paris brest. There are many ays to make this product. They also use many ingredients.  PASTRY CREAM RECIPE Ingredients: √ 250ml – Milk  √ 1 no – Egg  √ 25g – Custard powder  √ 50g – Castor sugar  √ ¼ tsp – Vanilla essence  Method:   1. Beat the egg together with the milk  2. Add vanilla essence and mix well  3. Combine together with custard powder and castor sugar until it is smooth and silky.  ECLAIRS RECIPE Ingredients:  √ 125 gm – Water  √ 125 gm – Milk  √ 125 gm – Butter  √ 1 tsp – Salt  √ 10 gm – Sugar  √ 150 g – Flour  √ 4 nos – Eggs  Method: 1. Before we start with everything, we need to first preheat the oven over 180℃  2. Then, we will need to make the basic choux pastry by combining butter and water in a saucepan on a medium heat until the butter melt...

In week 8 we are required to make 4 product for this week. There are m any we learned today. Which is vanilla sauce, creme anglaise, chocolate pudding and bread butter pudding. we are divided into groups. Each group will create a product. VANILLA SAUCE RECIPE Ingredient : √ 100 ml – Milk  √ 100 ml – Heavy Cream  √ 25 gram – Castor sugar  √ 7 gram – Custard powder  √ 30 ml – Water  √ A drop of vanilla essence  Method: 1. In a mixing bowl, add all the ingredients. Stir and strain.  2. Pour the mixture into saucepan, bring to heat and simmer. Over low heat, stirring constantly with a wooden spoon until the mixture thickens.  3. The sauce is done when you can dip spoon into it, then draw your finger over the back of the spoon and have a track that is almost free of sauce.  4. Remove the sauce from the heat. Serve or chill to use later.  CRÈME ANGLAISE   RECIPE Ingr...

In week 7 we have learn about fresh fruit tart and quiche lorraine.  This fresh fruit tart is the dessert equivalent of a well tied silk scarf rather than lined up in precise rows, the fruit is arranged in a casual, accidental-looking style. All tart components can be made in advance and assembled just before serving. While quiche lorraine is a  classic dish from the French cuisine which originally was an open pie with a filling consisting of an  egg   and cream custard with smoked bacon. Quiche actually originated in  Germany   in the medieval kingdom of Lothringen, under German rule, and which the French later renamed  Lorraine .  The word quiche is from the German Kuchen meaning  cake . Generally in  French cuisine,  a quiche is an oven baked dish made with  eggs   and milk or cream in a pastry crust. FRESH FRUIT TART  RECIPE (Sugar crust) INGREDIENTS: √ 250 gram – Soft flour  √ 125 gram – Bu...