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BAKING WORKSHOP: SEASON 2-DAY 1

1.Gateaux- Mix fruit Shortcake

Ingredients:
● Sponge Base
● Egg yolk-105gm
● Egg -165gm
● Sugar -165gm
● Flour -82gm
● Corn-flour 20gm.
● Melted Butter 51 gm.
● Vanilla essence 1 tsp.

Procedure:
● Preheat the oven for 20 minutes at 200⁰c.
● Make soft meringue with egg yolk, eggs & sugar.
● Sieve all dry ingredients & mix (cut & fold Style) with the meringue.
● Add the rest of the ingredients.
● Pour the batter in a mold & bake 20 minutes in 170⁰c

Chantilly cream
Ingredients:
● Whipped cream 500m (master gourmet gold)
● Icing sugar 60gm
● Mascarpone / cream cheese 40gm
● Fresh strawberry, blueberry, orange, kiwi, mango - 300gm (for Middle part and
decor)

Procedure:
● Whip the cream in a semi foam stage.
● Add cream cheese & icing sugar, stop beating when it comes to the piping
consistency.
● Cut the half portion of fruits into slices. Keep half separate for déco
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2.Danish Dough for Cinnabun

Ingredients:

● Flour 350g
● Sugar 40g
● Salt 8g
● Yeast 15g
● Improver 8g
● Butter 60g
● Chilled Egg 1pc
● Chilled Milk 115ml
● Ice Cube 50ml
● Margarine 225g

Procedure:
● Combine all the ingredients together & make soft dough. Roll the dough &
place margarine blocks in the middle. Fold to cover the dough & keep it in the
chiller.
● Roll again & fold twice. Repeat this system single fold & double fold

3.Pizookie
Ingredients:
● 170 g unsalted Brown butter
● 150 g light brown sugar (or a blend of light and dark brown sugar), firmly
packed
● 135 g granulated sugar
● 1 large egg
● 1 large egg yolk
● 1 teaspoon vanilla extract
● 250 g all-purpose flour
● ½ teaspoon baking powder
● ¾ teaspoon table salt
● 170 g coarsely chopped semisweet or dark chocolate or 1 heaping cup
chocolate chips
● Vanilla ice cream for serving
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Procedure:
● Preheat the oven to 175⁰c
● In a bowl add butter sugar, egg, egg yolk, and vanilla extract and stir well to
combine.
● Add light brown sugar, granulated sugar, egg , egg yolk & vanilla extract
● In a separate bowl, whisk together flour, baking powder, and salt, then
gradually stir into the butter mixture until dough is cohesive and completely
combined. Pour the batter in a 9”iron cast skillet.
● Stir in chocolate and flatten the surface of the cookie with a spatula or the
back of a spoon.
● Transfer to 175⁰c preheated oven and bake for 25-30 minutes or until the
cookie is baked through.
● Allow to cool for 10-15 minutes before topping with ice cream and serving still
warm. Enjoy!

4.Dates loaf
Ingredients:

● 12pc/200g medjool dates (seedless)

● 250m boiling water
● 100m Honey
● 50g butter
● 50g chopped walnuts/almond flakes
● 180g flour
● ½ teaspoon mixed spice (cinnamon, clove, nutmeg, and ginger)
● ½ teaspoon baking soda
● ½ teaspoon baking Powder
● 50m egg
Procedure:
● Preheat the oven to 180ºC. Grease a 8-10-inch loaf tin with butter & line the
base with parchment and lightly grease and flour the sides for smooth cake
release. Set aside.
● In a large mixing bowl, add chopped dates and cover them with boiling water.
Let them stand for 10 minutes to soften.
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● Whisk the sugar and butter into the softened dates. Whisk the egg into the
mixture.
● Sieve the dry ingredients and mix with a spatula until incorporated, ensuring
not to over-mix.
● Pour the batter into a prepared loaf tin, smoothing out the top.
● Bake for 40-50 minutes or until a toothpick inserted into the center comes out
clean or with a few moist crumbs.
● Allow the loaf to cool in the tin for 10 minutes. Then, transfer it to a wire rack
to cool completely. Enjoy!

5.Sand Cake
Ingredients:

● Flour 2 cup
● Baking Powder 2 tablespoon
● Sugar 1 cup + 2 tablespoon
● Sour Yogurt 1 cup + 2 tablespoon
● Melted Butter 1 cup + 2 tablespoon
● Egg 6 pcs
● Vanilla essence 2 teaspoon
● Condensed Milk
● Semolina ½ cup
Procedure:
● In a mixing bowl whisk egg, butter, sugar & yogurt together. Make soft
meringue.
● Add all dry ingredients & mix properly
● Now add rest of ingredients & bake preheated oven at 180ºC for 40 minutes