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    Bread and Bakery - FInal Exam

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    Mmanga Pepu
    This document provides recipes for traditional South African steamed bread called Jeqe and butter scones. The Jeqe recipe calls for flour, sugar, yeast, salt, oil and water. The dough is left to rise before being steamed for 1 hour. The scone recipe includes flour, butter, sugar, eggs, vanilla, milk and baking powder. The scones are baked at 180°C for 20-25 minutes until light brown. Preparation times for the recipes are also outlined.

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    Bread and Bakery - FInal Exam

    Uploaded by

    Mmanga Pepu
    18 views6 pages
    This document provides recipes for traditional South African steamed bread called Jeqe and butter scones. The Jeqe recipe calls for flour, sugar, yeast, salt, oil and water. The dough is left to rise before being steamed for 1 hour. The scone recipe includes flour, butter, sugar, eggs, vanilla, milk and baking powder. The scones are baked at 180°C for 20-25 minutes until light brown. Preparation times for the recipes are also outlined.

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    This document provides recipes for traditional South African steamed bread called Jeqe and butter scones. The Jeqe recipe calls for flour, sugar, yeast, salt, oil and water. The dough is left to rise before being steamed for 1 hour. The scone recipe includes flour, butter, sugar, eggs, vanilla, milk and baking powder. The scones are baked at 180°C for 20-25 minutes until light brown. Preparation times for the recipes are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    18 views6 pages

    Bread and Bakery - FInal Exam

    Uploaded by

    Mmanga Pepu
    This document provides recipes for traditional South African steamed bread called Jeqe and butter scones. The Jeqe recipe calls for flour, sugar, yeast, salt, oil and water. The dough is left to rise before being steamed for 1 hour. The scone recipe includes flour, butter, sugar, eggs, vanilla, milk and baking powder. The scones are baked at 180°C for 20-25 minutes until light brown. Preparation times for the recipes are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 6

    CLN 1754 BREAD AND BAKERY

    BREAD AND BAKERY

    Mmangaliso Pepu
    May, 2022
    CLN 1754
    Fontis Kefalaki
    CLN 1754 BREAD AND BAKERY

    CLN 1754

    Menu

    Baking and Bread

    ***

    Traditional South African Steamed Bread ‘Jeqe’


    Butter Scones
    CLN 1754 BREAD AND BAKERY

    Traditional South African Steamed Bread

    INGREDIENTS

    435g Flour
    50g Sugar
    5g Dry Yeast
    3g Salt
    30g Oil
    300g Warm Water

    METHOD

    - Mix all the dry ingredients together well and set aside
    - Add oil and water and mix well. Mixer may be used
    - Cover dough with a cloth and rest in a warm place for 45 minutes.
    - Knead the dough once more and let it rest for another 15 minutes.
    - Heat water in a large pot and allow to boil
    - Grease a bowl /plastic bag with oil, and place dough in the bowl1
    - Place bowl/plastic bag in the pot and cover with a lid. Allow to boil for 1 hour.
    - Allow bread to rest and serve warm

    1
    Dough should not exceed ¾ of the bowl
    CLN 1754 BREAD AND BAKERY

    Butter Scones

    INGREDIENTS

    250g Flour
    125g Butter
    60g Sugar
    100g Eggs (2 Whole Eggs)
    3g Vanilla Essence
    125g Milk
    5g Baking Powder

    METHOD

    - Preheat Oven to 180˚C


    - Mix Flour, Sugar and Butter together until sand texture is formed, add baking powder
    once finished
    - Whisk together eggs, milk and vanilla essence together and slowly add, little by little,
    to the dry ingredients
    - Transfer to a clean surface and start kneading
    - Don’t overwork the dough, but knead until it is a sticky and wettish dough
    - Flatten the dough with a rolling pin until thickness is about 2cm and cut with a round
    cutter
    - Place onto a greased tray and glaze with egg mixture
    - Put it into the oven for 20-25 minutes, light-brown colour should be achieved once
    finished.
    CLN 1754 BREAD AND BAKERY

    Preparetion List

    45 Minute Segments Task


    08h00 – 08h45 Preparing Jeqe

    08h45 – 09h30 Leaving Jeqe to rest


    Preparing Scones

    09h30 – 10h15 Kneading Jeqe then Steaming Jeqe


    Putting Scones into the Oven

    10h15 – 11h00 Preparing Plates and Plating Scones and Jeqe


    CLN 1754 BREAD AND BAKERY

    Order List for 10

    Vegetables, Fruits Proteins

    Sunflower Oil 30g Whole Eggs 100g

    Dairy

    Milk 125g
    Butter 125g

    Dry

    Salt
    Flour 685g
    Dry Yeast 5g
    Baking Powder 5g
    Sugar 110g

    Vanilla Essence 3g

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