PTM.

II
WC BREAD
BAQUETTE

DESSERT
FRUITY ECLAIR
 MET. .
STANDARD RECIPE-III 2018
ITEM : BAGUETTE YIELD
CLASSIFICATION : WELCOME BREAD 1 LOAF
HEALTH & SAFETY ON WORK !
INGREDIENTS UNIT QTY EXPLANATION NO.:
Hard flour 500 gram
Yeast 11 gram
Sugar 20 gram
Cold water 250 ml Add carefully, it should be
approximately

White butter 15 gram

Salt 15 gram

Polishing and topping:

Cold water 50 ml
Sesame seed 50 Gram

UTENSILS :
Mixer dough, proofing box, rolling pin, stainless bowl, baking sheet, oven

METHOD / STEPS :

1. Mix all dry ingredients, add water, mix well. Add white butter and salt. Mix until become a good dough
2. Prove for 30 minutes
3. Divide dough into two, roll the dough into square, roll back like picture
4. Place on baking tray, prove for 30 minutes
5. Polish with water, add sesame seed and bake for 45 minutes in 190oC
PRESENTATION : Slice diagonally, baked for 5 minutes to get crispy texture
 MET. .
STANDARD RECIPE-III 2018
ITEM : FRUITTY ÉCLAIR YIELD
CLASSIFICATION : DESSERT 14
HEALTH & SAFETY ON WORK !
INGREDIENTS UNIT QTY EXPLANATION NO.:
Éclair Base:
Water 350 Ml
Butter 100 Gram
Salt 1 Tsp
Eggs 3 Pcs
Cake flour 150 Gram Strained

Pastry Cream:
Fresh milk 700 Ml
Sugar 375 Gram
Butter 75 Gram
Egg yolk 4 Pcs
Maizena 125 gram Add some water approximately

Topping: optional
strawberry/kiwi/orange/grape
UTENSILS :
Sauce pan, balloon whisk, knife, hand mixer, bowl, baking sheet, Piping bag, cutting board
METHOD / STEPS :
1. Boil water, butter and salt. Stir the flour while hot until mix well. Put aside until warm
2. Mix the eggs with the dough. Put in the piping bag and pipe on the baking sheet.
3. Bake for 50 minutes (190oC)
4. Pastry Cream: Boil fresh milk and sugar. Add yolk, butter and liquid maizena. Stir until boiled
5. Fill with pastry cream, topped with fruits and brush with simple syrup.
PRESENTATION : Golden brown, topped with fruits on the dessert plate
 PTM. III
WC BREAD
GARLIC BREAD

DESSERT
RED VELVET
BROWNIES
 MET. .
STANDARD RECIPE-III 2018
ITEM : GARLIC BREAD YIELD
CLASSIFICATION : WELCOME BREAD 10
HEALTH & SAFETY ON WORK !
INGREDIENTS UNIT QTY EXPLANATION NO.:
Hard flour 500 gram
Yeast 11 gram
Sugar 25 gram
Cold water 250 ml Add carefully, it should be approximately

White butter 10 gram

Salt 10 gram

Polishing:
Cold water 50 ml For first baking
Butter 100 gram After slicing
Garlic 3 pcs
Parsley approximately

UTENSILS :
Mixer dough, proofing box, rolling pin, stainless bowl, baking sheet, oven, cutting board, bread knife, vegetable knife, brush

METHOD / STEPS :

1. Mix all dry ingredients, add water, mix well. Add white butter and salt. Mix until become a good dough
2. Prove for 30 minutes
3. Divide dough into two, roll the dough into square, roll back like baguette
4. Place on baking tray, prove for 30 minutes
5. Polish with water and bake for 45 minutes in 190oC
6. Slice diagonally, spread the butter mixture (add garlic and parsley, mix well). Bake for 10 minutes more
PRESENTATION : Golden brown, serve on bread basket
 MET. .
STANDARD RECIPE-III 2018
ITEM : RED VELVET BROWNIES YIELD
CLASSIFICATION : DESSERT 10
HEALTH & SAFETY ON WORK !
INGREDIENTS UNIT QTY EXPLANATION NO.:
Egg yolk 3 pcs
Egg 2 pcs
Icing sugar 300 gram
White chocolate 200 gram
Fresh milk 50 ml
Cake flour 400 gram Strained
Baking powder 5 gram
Chocolate powder 15 gram Strained
Margarine 350 gram Melted
Vanilla essence - dash
Dark red food color - dash
Cheese cream:
White egg 3 pcs Meringue
White butter 350 gram
Sugar 100 gram Boiled with water
Water 35 ml
Cheddar cheese 50 gram
UTENSILS :
Sauce pan, balloon whisk, knife, hand mixer, bowl, baking tray, Piping bag, cutting board
METHOD / STEPS :
1. Boil fresh milk and white chocolate.
2. Mix egg, egg yolk and icing sugar with hand mixer until light peak. Add boiled fresh milk and white chocolate
3. Add flour and baking powder, fold well. Add melted margarine, vanilla essence and food colour
4. Bake in 160oC until well-done
5. For butter cream: mix white egg until peak, add boiled sugar, mix until cold
6. Add white butter and cheddar cheese until dissolved well.
PRESENTATION : Butter cream coating, serve on dessert plate
PTM. IV
WC BREAD
SOFT ROLL

DESSERT
OPERA
 MET. .
STANDARD RECIPE-III 2018
ITEM : SOFT ROLL YIELD
CLASSIFICATION : WELCOME BREAD 10
HEALTH & SAFETY ON WORK !
INGREDIENTS UNIT QTY EXPLANATION NO.:
Hard flour 500 gram
Yeast 13 gram
Sugar 55 gram
Fresh milk 200 ml Add carefully, it should be approximately
Eggs 2 pcs
Softened butter 100 gram Whisk the butter first
Salt 10 gram

Polishing:
Egg yolk 2 pcs
Fresh milk 75 ml
Butter 50 gram After baking

UTENSILS :
Mixer dough, proofing box, rolling pin, stainless bowl, baking sheet, oven, brush

METHOD / STEPS :

1. Mix all dry ingredients, add water and egg, mix well. Add butter and salt. Mix until become a good dough
2. Prove for 30 minutes
3. Divide dough into 35 grams, Mold into round, prove for 15 minutes
4. Press the dough to take out the gas, mold into round, prove for 20 minutes
5. Polish with egg yolk and fresh milk and bake for 45minutes in 180oC
6. Brush with butter when the bread still hot

PRESENTATION : Golden yellow, serve on bread basket

 MET. .
STANDARD RECIPE-III 2018
ITEM : OPERA CAKE YIELD
CLASSIFICATION : DESSERT 10
HEALTH & SAFETY ON WORK !
INGREDIENTS UNIT QTY EXPLANATION NO.:
Jaconde:
White egg 113 gram Meringue, put aside
Sugar 75 gram Spread in two parts for meringue and batter
Eggs 188 gram
Cake flour 88 gram strained
Almond powder 63 gram
Butter melted 30 gram
Coffee moist:
Coffee+hot water 2 sachet
Ganache:
Dark chocolate 400 gr
Fresh milk 200 ml
Butter cream:
White egg 3 pcs meringue
White butter 300 gram
Sugar 100 gram Boiled with water
Water 35 ml
Mocha paste - dash
UTENSILS :
Sauce pan, balloon whisk, knife, hand mixer, bowl, baking tray, Piping bag, cutting board, pallet knife
METHOD / STEPS :
1. Jaconde: making meringue put aside. Mix sugar and egg until peak using mixer,
2. Add meringue, add flour and almond powder, add butter melted  all are folded. Bake for 15 minutes in 200oC
3. Bain marie dark chocolate and fresh milk
4. Make mocha butter cream
5. Layered jaconde  coffee moist  mocha cream  chocolate ganache. Do the same way until three times
PRESENTATION : Layered: jaconde  coffee moist  mocha cream  chocolate ganache, serve on the dessert plate