Bake shed Recipe

*1. Scone
*2. Portuguese tart
*3. Whipping cream
*4. Croissant
*5. Pain au raisin
*6. Pain au chocolate
*7. Vegan cup cake
*8. Eclair
*9. Brown bread
*10. Lime coconut
*11. Lemon drizzle
*12. Cake carrot
*13. Cookies
*14. Brownies
*15. Flapjack
*16. Cheesecake (weekend/ bank holiday)
*17. Apple tart
*18. All filling out from fridge
*19. Meringue
*20. Focaccia bread
*21. Lemon tart
GLUTEN FREE SCONE

Gluten free flour 975gm

Baking powder 6tbspn
Xantan gum 6tbspn
White sugar 150gm
Whole egg 6pcs
Greek yogurt 450gm
Butter 330gm
Sultanas 330gm

Method
 Put all dry ingredients in a bowl and mix with butter first.
 Then add yogurt and eggs mix gently with hand.
 Mix milk and egg, brush on top before putting in the oven.
 Bake :165 ℃ -15min
(Turn)
160 ℃-10 min

BROWN SCONE

Plain flour 250 gm

Wholemeal 250gm
Mixed seeds 75gm
Baking soda 1 tbspn
Buttermilk 250 ml
Whole egg 2pcs
Butter 60gm

Method

 Put dry ingredient in a bowl and butter and mix well

 Add eggs and buttermilk mix gently with hand
 Mix milk and egg, brush on top before putting in the oven(add mix seeds on the top)
 Bake :165℃ -15min
(Turn)
160℃-10 min
 PLAIN / RASPBERRY SCONE

Plain flour 1800gm

White sugar 400gm
Butter (margarin) 500gm
Baking powder 6tspn
Milk 650 ml
Whole egg 6pcs

Method

 Put dry ingredient in a bowl and butter and mix well

 Add eggs and buttermilk mix gently with hand
 Split frozen raspberry
 Mix milk and egg, brush on top before putting in the oven.
 Bake :165℃-15min
(Turn)
160℃-10 min

SULTANAS SCONE

Plain flour 1800gm

White sugar 300gm
Sultanas 300gm
Butter (margarine) 350gm
Baking powder 6tspn
Milk 700ml
Whole eggs 6pcs

Method

 Put dry ingredient in a bowl and butter and mix well

 Add eggs and buttermilk mix gently with hand
 Mix milk and egg, brush on top before putting in the oven.
 Bake:165℃-15min
(Turn)
160℃-10 min
BROWN BREAD

Wholemeal flour 1100gm

Bread soda 1 tbspn
Egg whole 3pcs
Olive oil 2drop
Buttermilk 1100 ml
Oats 100g

Method
 Mixed all

Bake :160℃-1hour
150℃-15 min

CROISSANT DOUGH

Quantity X1 X3 X6 X8
Plain flour 520gm 1560g 3120g 4160g
Flour 00 520gm 1560g 3120g 4160g
Castor sugar 120gm 360g 720g 9160g
Honey 20gm 60g 120g 160g
Salt 20gm 60g 120g 160g
Yeast 40gm 120g 240g 800g
Butter (Normal) 100gm 300g 600g 800g
Milk 200ml 600ml 1200ml 1600ml
Water 320ml 960ml 1920ml 2560ml
Balls 1810gm
Butter (Per balls) 480gm

Method
 Add all dry ingredient in big mixer bowl
 Then add milk, water and yeast. (water and yeast mix together)
 Mix until soft
Bake: 165℃- 10min
(Turn)
165℃-10 min
VEGAN CUP CAKE

Vegetable oil 1lt

Chickpeas water 1lt
Plain flour 1920g
Sugar castor 1440g
Cocoa 300g
Baking powder 6 tbsp
Bread soda 6tbsp
Water 1700ml
Vanilla essence 60ml

Step 1 Mayo
 Chickpeas water
 Add oil
Method
 Mix chickpeas water little bit then add oil slowly.

Step 2
 Mixed all the rest and add mayo (Slowly) till mixed well.

 Bake : 150℃ -17 min

Topping

Cocoa 250gm
Stork margarine 500gm
Icing sugar 800gm

Method
 Mix all small mixer, mix until light
 Hazelnut on top (Garnish)
COOKIES

Butter 1995g
Sugar brown 1995g
Sugar castor 1995g
Plain flour 3990g
Bread soda 55g
Milk chocolate 1500g
Dark chocolate 2490g
Whole egg 890g Method
 Cream the sugar and butter, mix until light and fluffy
 Add eggs and vanilla essence
 Add dry ingredient
Bake: 160℃-17 min

PORTUGUASE TART

Sugar castor 350g

Water 200 ml
Cinnamon powder 1tbspn
Syrup
 Boiled until sugar dissolve

Milk 1lt
Vanilla 1 bsp
Plain flour 115g
Egg yolk 180g

Step 1. Boiled milk first add vanilla essence then add milk in flour.
Step 2. When first step cold add egg yolk
Bake: 190℃-20 min

TEABRACK
 X3 X6
Sultanas 900g 1800g
Mix peel 150g 300g
Mix spices 2tspn 4 tspn
Tea bag 10 bag 20 bag
Water 1200 ml 2400 ml
Whole egg 3 pcs 6pcs
Sugar castor 375g 750g
Self-raising 675g 1350g

Method:
STEP 1. Soak tea bag and sultanas one day before use.
Step 2.Mix all.
Bake: 160℃-20 min 1ST
150℃ -20 min 2ND (double check)

CARROT CAKE

Grated carrot 2250g

Plain flour 1550g
Cinnamon powder 30g
Mixed spices 2tbspn
Baking powder 5tbspn
Bread soda 5tbspn
Brown sugar 1000g
Sugar castor 500g
Eggs whole 15 pcs
Oil 1200ml
Sultanas 750g

Method:
Step 1. Mixed all.
Bake: 160℃-30 min 1ST
150℃-20 min 2ND (double check)

Glasage: Philadelphia, icing sugar, lemon juice (Toasted walnut on top)

LIME COCONUT
 Butter 1440gm
Ground almond 720gm
Icing sugar 1280gm
Plain flour 360gm
Coconut powder 360gm
Lime zest &juice 10pcs

Method:
 Melt butter until light brown
 Wait until butter cool down then mix all ingredient
 Bake :165℃-20 min

SYRUP

Lime juice 500ml

Water 200ml
White sugar 200gm

Method:
 Boiled until sugar dissolve

LEMON DRIZZLE SQUARE

Self-raising 2720gm
Butter 2720gm
White sugar 2720gm
Whole eggs 40pcs
Lemon zest 5pcs

Method:
 Cream butter and sugar in the mixer
 Add egg slowly
 Add flour and lemon zest
 Divide in 8 square trays
 Bake :160℃-20min
 150℃-20min (until golden)

SYRUP
Lemon juice 2lt
Sugar 1200gm

Method:
 Boiled until sugar dissolve

MAROCCAN ORANGE CAKE

 Orange 6pcs
Egg yolk 300gm
Egg white 480gm
Castor sugar 700gm
Ground almond 900gm
Baking powder 4tbspn

Method:
 Boiled orange then blitzed wait until cool down to use
 Line 9 spring form line with parchment paper
 Whisk egg yolk and sugar
 In a bowl add almond ground, baking powder, orange and egg yolk mix
 Mix until combined well
 Whisk eggs white add to the mix
 Bake: 160℃-10min. 1st
150℃-15min 2nd
150℃-45min 3rd (cover with tin foil)
 BAKED LEMON CHEESSE CAKE

BASE X2

Digestive biscuits 600gm

Melted butter 300gm
Brown sugar 9dspn

FILLING

Cream cheese 1.5kg

Sugar 600gm
Whole eggs 8pcs
Cornflour 9dspn
Crème fraiche 900ml
Lemon zest & juice 3pcs

Method:
 Crumb the biscuits and add sugar (base)
 Melt butter add in the mix (base)
 Mix cream cheese and sugar, add egg one by one (filing)
 Add cornflour, crème fraiche and lemon juice, zest
 Pour the filing over the base
 Bake: 150℃-15min (60%steam)
140℃-50min (60%steam)

LEMON CURD
 Egg yolk 1200gm
Sugar 1640gm
Butter 1500gm
Lemon juice & zest 1200ml

Method:
 Egg yolk, sugar, lemon juice in a bowl
 Place the bowl over a pot of boiling water (Bain mare)
 Cook until thicken
 Remove from Bain mare
 Add butter mix well
 Let cool down before use

ITALIAN MERINGUE

Egg white 200gm

Sugar 400gm
Water 150gm

Method :
 Whisk the egg white in the mixer
 Put water, sugar in a pot , bring it to 121℃
 Pour the syrup into the egg white slowly

TOFFEE SAUCE

Brown sugar 500gm

Butter 450gm
Golden syrup 250gm
Cream 1 lt

Method:
 Melt sugar, butter, and golden syrup together
 Add cream and mix

ALMOND CREAME
 Butter 1200gm
Sugar 1200gm
Ground almond 1200gm
Plain flour 200gm
Almond essence 2tspn
Eggs 20pcs

Method:
 Cream butter and sugar
 Add ground almond, flour and egg one by one, almond essence and mix

GANACHE CHOCOLATE

Dark chocolate 900gm

Cream 1000ml

Method:
 Boil cream and add chocolate mix well

GLACAGE

Dark chocolate 600gm

Sugar 50gm
Water 300ml

Method:
 Boil water and sugar
 Add to chocolate and mix well

SWEET PASTRY

Plain flour 1800gm

Chilled butter 1200gm
Sugar 600gm
Egg yolk 160gm
Cold water 6tbspn

Method :
 Sift flour and rub in butter
 Add egg yolks, sugar and water
 Mix well to form a ball
 Keep in fridge at least 20 min before use
FLAP JACKS

Oats 3600gm
Sugar 1320gm
Dried cranberries 300gm
Mixed seeds 300gm
Almond flakes 300gm
Butter 3120gm
Golden syrup 500gm

Method:

 Mix all dry ingredient

 Melt butter and golden syrup, add to dry ingredients
 Mix gently with hand
 Divide in 8 gastro trays
 Bake 160℃-22min

BROWNIES

Butter 3kg
Brown sugar 3.6kg
Eggs 48pcs
Egg yolk 180gm
Plain flour 720gm
Cocoa 720gm
Baking powder 6tbspn
Dark chocolate 1.8kg
Milk chocolate 1.2kg

Method:
 Beat butter and sugar light and fluffy (mix)
 Melt chocolate in Bain mare
 Sieve flour, cocoa and baking powder
 Slowly add eggs to the mix
 Add the melted chocolate
 Fold the flour and cocoa in the mixture
 Divide into 7 brownies tray
 Bake 160℃-10min 1st
 150℃-25min 2nd

FOCACCIA BREAD
 Strong flour 4000gm
Salt 100gm
Olive oil 150gm
Starter 1000gm
Semolina 500g
00 flour 600gm
Yeast 75gm
Water 3700ml

Method :
 Mix water and yeast first keep aside
 Mix the rest ingredient well
 Add water mix well
 Need to fold the dough 4 time every 30 mins
 Cut 1650gm for 1 portion

ECLAIRE

Milk 1lt
Salt 5gm
Sugar 5gm
Butter 400gm
Plain flour 600gm
Whole egg 16pcs

Method :
 Boiled milk add sugar, salt and butter
 When boiling slowly add flour mix well
 Keep in fridge let cool down
 When cool down in a mixer add the mix and slowly add egg
 Pipe in a tray
 Bake 180℃ 20 min

CUSTARD CREAM

Milk 1lt
Egg yolk 180gm
Sugar 400gm
Vanilla essence ½ tbspn
Custard powder 160gm
Plain flour 50gm

Method :
 Boiled milk sugar and vanilla essence
 Then slowly add flour , custard powder and egg yolk
 Let cools down the ready to use