CHRM 2230 Baking Production

CHRM 2230 Baking Production

Table of Content

Page

Rotation A (two weeks: 4

Quick Breads/Muffins/Scones/Doughnuts

Rotation B (two weeks): 25

Cookies/Bars; Pies/Tarts, Chous

Rotation C (two weeks): 54

Laminated Yeast Dough/Products

Yeast Breads

Rotation D (two weeks): 75

Cakes/Fillings, Cheesecakes, Truffle

Rotation E (two weeks): 98

Savory Baked Items

Healthy Low-fat, Low-sugar items

Rotation A

Quick Breads

Muffins

Scones

Doughnuts

Cranberry Orange Bread

Oven Temperature: 350 degrees F

Pan: 9 x 5 loaf pan

Pan Prep: Lightly spray sides and bottom, parchment line bottom

Bake Time: 1 hour 15 minutes or until skewer inserted near center comes clean.

Flour, all-purpose3 ½ cups

Sugar, granulated2 cups

Salt 1 tsp

Baking soda 1 tsp

Oil1 ½ cups

Vanilla1 tsp

Eggs 2

Orange juice1 cup

Cranberries, coarsely chopped2 cups

Grated orange peel2 Tblsp

Measure all ingredients separately.
Combine dry ingredients; mix well.
Combine wet ingredients; mix well.
Add wet ingredients to dry, using a spatula stir until just mixed.
Add cranberries and grated orange peel stir just a few more times to combine. Do not over mix.
Portion out, sprinkle with granulated sugar.
When bread is baked, remove from oven and cool in pan for 10 minutes. Remove bread from pan and place on wire rack; cool completely.

Chocolate Banana Bread

Yield: 4 - 9X5 loaf pans

Oven: Convection – 300 degrees

Pan: 9X5-loaf pan

Pan prep: Pan slick bottom and sides, line bottom with parchment

Scale: 2 lbs. 8oz. per pan

All-purpose flour1 1/2 lbs. 6 oz.

Cocoa powder4 oz.

Baking soda1 1/2 Tblsp.

Butter, unsalted1 lbs. 1 oz.

Sugar, granulated2 lbs. 2 oz.

Eggs9

Bananas, ripe, mashed13

Vanilla1 1/2 Tblsp.

Sour cream1 lbs. 3 oz.

Chocolate, semi-sweet, finely chopped1 1/2 lbs. 4oz.

Combine flour, cocoa powder, and baking soda. Set aside.

In bowl of electric mixer fitted with paddle attachment, beat butter until creamy. Add sugar and beat 2 minutes. Add eggs and bananas and mix well.

With mixer on low, alternately add flour mixture and sour cream to butter mixture beginning and ending with flour.

Add chocolate and vanilla to flour mixture, stirring until just combined.

Scale and bake. Remove from oven. Cool in pans for 5 minutes, then bread from pans and cool completely on wire rack.

Zucchini Nut Bread

Pan: 9x5x3 loaf pan

Pan prep: Pan slick and parchment on bottom

Scale: 2 lbs. 8 oz. per pan

Oven: Convection 300 degrees

Bake time: 1 hour, 10 minutes or until pick inserted in center comes clean

1X2X4X

Yield:1 loaf3 loaves6 loaves

All-purpose flour3 cups6 cups12 cups

Baking powder1 tsp.2 tsp.4 tsp.

Baking Soda1 tsp.2 tsp.4 tsp.

Salt1 tsp.2 tsp.4 tsp.

Cinnamon, ground1 tsp.2 tsp.4 tsp.

Brown sugar2 cups4 cups8 cups

Eggs, large4816

Vegetable oil1 cup2 cups4 cups

Zucchini, unpeeled, grated2 cups4 cups8 cups

Walnuts, pieces1 cup2 cups4 cups

Vanilla½ tsp.1 tsp.2 tsp.

Combine flour, baking powder, baking soda, salt and cinnamon; set aside.

In bowl of mixer, using paddle attachment, combine sugar and eggs; beat at medium speed for 2 minutes. Gradually add oil, beating constantly for 2-3 minutes. Add zucchini and vanilla and blend well. Stir in waln.

Fold in dry ingredients just until batter is evenly moistened.

Scale, top with raw sugar and bake.

Lemon Poppy Seed Bread

Pan and Prep: 9x5 inch loaf pan; pan spray sides and bottom, parchment line bottom

Scale: 3 lbs 10 oz per pan

Oven temp: 350 degrees F

Bake time: 1 hour 20 minutes or until skewer inserted near middle come clean

Yield: 3 loaves

2 pounds pastry flour

8 ounces bread flour

1 teaspoon baking soda

1 teaspoon baking powder

3 ounces poppy seeds

1 pound unsalted butter, room temperature

26 ounces granulated sugar (1 lb. 10 oz.)

4 ounces glucose or honey

4 fluid ounces olive oil

12 eggs

2 teaspoons salt

1 fluid ounce vanilla extract

1/2 ounce grated lemon peel

1 pound sour cream

1.Sift together the flours, baking soda and baking powder. Stir in the poppy seeds and set aside.

2.Using a mixer fitted with the paddle attachment, cream the butter until lump free and fluffy. Add the sugar, glucose or honey and olive oil and cream until light.

3.Gradually add the eggs followed by the salt, vanilla, lemon oil and sour cream. then stir in the sifted dry ingredients.

4.Scale the muffins into 5 ounce (150 gram) portions using a scale or #6 scoop and place in greased or paper-lined muffin tins.

5. Bake at 425°F (219°C) until the center of the muffins bounce back when lightly

pressed, approximately 15 to 18 minutes.

Chocolate Zucchini Bread

Oven Temperature: Convection 300 degrees

Baking Time: 1 hour, 20 min; wooden skewer tests clean.

Pan: 9”X 5” loaf pan

Pan Prep: Pan slick bottom and sides of pan, line bottom with parchment.

Scale: 2 lbs. 8 oz. per pan

1 loaf 6 loaves 8 loaves 12 loaves

Eggs 3 12 18 27

Sugar 2 cups 8 cups 12 cups 18 cups

Oil 1 cup 4 cups 6 cups 9 cups.

Unsweetened Chocolate 2 oz. 8 oz. 12 oz. 18 oz.

Vanilla 1 tsp. 4 tsp. 2 Tblsp. 3Tblsp.

Grated Zucchini 7 ounces 28 ounces 5 lbs. 8 oz. 8 lbs. 4 oz.

All-purpose flour 15 oz. 3 lbs. 12 oz. 5 lbs. 10 oz. 8 lbs. 7 oz.

Salt 1 tsp. 4 tsp. 2 Tblsp. 3 Tblsp.

Cinnamon 1tsp. 4 tsp. 2 Tblsp. 3 Tblsp.

Baking Soda 1 tsp. 4 tsp. 2 Tblsp. 3 Tblsp.

Baking Powder ¼ tsp. 1 tsp. 1 ½ tsp. 2 ¼ tsp.

Walnuts, chopped 1 cup 4 cups 6 cups 9 cups

Melt chocolate; set aside to cool. Combine flour, salt, cinnamon, baking soda, and baking powder, stir well; set aside.

In bowl of mixer, using wire whip, beat eggs, at medium high speed, until lemon colored. Reduce speed to medium, gradually add sugar.

Continue to beat and gradually add oil. Change to paddle attachment. Add melted chocolate, vanilla and grated zucchini.

Add dry ingredients, stir only until partially blended. Add nuts, stir until completely combined.

Scale and bake according to directions. Remove from oven, cool in pans for 10 minutes, remove from pans to a wire rack and cool completely.

Pumpkin Bread

Yield: 3 loaves

Pan and Prep: 9x5 inch loaf pan; pan spray sides and bottom, parchment line bottom

Scale: 3 lbs 10 oz per pan

Oven Temp: 350 degrees F

Bake time: 1 hour 30 minutes or until skewer inserted near middle come clean

42 ounces granulated sugar (2 lb. 10 oz.)

8 ounces oil

8 eggs, beaten

2 pounds pumpkin purée

1 1/4 pounds all-purpose flour

4 teaspoons baking soda

2 teaspoons salt

2 teaspoons baking powder

2 teaspoons nutmeg

2 teaspoons allspice

2 teaspoons cinnamon

1 teaspoon cloves, ground

12 fluid ounces orange juice

1. Sift the flour, baking soda, baking powder, salt and spices together twice. Set aside.

2. Cream the sugar and oil together until fluffy. Add the pumpkin and eggs to the

creamed mixture. Fold in the dry ingredients being careful not to overmix. Stir in the

orange juice.

3. Scoop into well greased muffin pans.

4. Bake at 350°F (175°C) until brown and firm, approximately 20 to 25 minutes. Muffins

should still be moist and steamy inside.

Variation: for Chocolate Chip Pumpkin Bread add 3 cups semi-sweet chocolate chips to batter just before scaling.

ABC Muffin Mix

(basic muffin mix with variations)

Yield: Makes enough mix for about 120 muffins (5 batches, 24 muffins each)

Oven temp: 400 degrees F

Bake time: 18 to 20 minutes, or until muffins are golden brown.

Pan: muffin tins lined with muffin cups and top of pan sprayed lightly with pan spray

ABC Muffin Mix

18 cups flour

5 cups sugar

2 ¼ cups dried buttermilk or non-fat dry milk

6 tablespoons baking powder

2 tablespoons baking soda

2 tablespoons salt

3 tablespoons cinnamon

Stir dry ingredients together well, breaking up lumps. Store in a large airtight container labeled with the date and contents; store in a cool, dry place. Shelf life: 6 to 8 months.

Basic Muffin Recipe

To make 24 regular sized muffin

If desired, choose a variation from the recipes below before preparing the muffin batter

(basic ingredients may vary).

2 cups water

3 eggs

½ cup oil

1 tablespoon vanilla

Streusel topping or Crunchy topping (recipes below)

Preheat oven to 350 degrees F. Spray top of muffin tins and line with muffin cups

In a large bowl, beat together water, eggs, oil, and vanilla. Stir in 5 ½ cups dry muffin mix and any additional ingredients (using the variations that follow, if desired) just until moistened. The batter should be lumpy. Fill muffin tins ¾ full. Add optional toppings, if desired.

Bake for 18 to 20 minutes, or until muffins are light brown and spring back when lightly touched on top.

Streusel topping for 24 muffins:

1 cup sugar

1 teaspoon cinnamon

⅔ cup flour

½ cup cold butter

Mix together sugar, cinnamon, and flour. Add butter and cut in until mixture is crumbly.

Crunchy topping for 24 muffins

1 cup rolled oats

1 cup flour

½ cup brown sugar

2 teaspoons cinnamon

½ cup cold butter

Mix together rolled oats, flour, brown sugar, and cinnamon. Cut in cold butter until mixture is crumbly.

Variations:

Ingredients to add to mix before baking:

APPLE MUFFINS:

3 cups raw grated apple

1 teaspoon ground cloves

1 cup nuts or raisins

BANANA MUFFINS:

2 mashed bananas

1 cup chopped walnuts

BLUEBERRY MUFFINS

2 cups fresh or frozen rinsed blueberries

CARROT MUFFINS:

2 cups grated carrots

1 cup raisins

1½ teaspoons allspice

CHOCOLATE CHIP-FUDGE MUFFINS:

1 ½ cups unsweetened cocoa powder

½ cup sugar

2 cups mini chocolate chips

CRANBERRY-ORANGE MUFFINS:

2 cups chopped fresh or frozen cranberries

1 cup nuts

½ cup orange juice

2 tablespoons orange zest

GRAPE NUTS MUFFINS:

Reduce muffin mix to 4 cups and add:

2½ cups grape nuts

1 teaspoon allspice

INCREDIBLE CREAM CHEESE MUFFINS:

Combine:

1 lb cream cheese, softened

½ cup sugar

2 eggs

Drop 1 tablespoon of this mixture onto top of muffins before baking

Morning Glory Muffins

1 pound all-purpose flour

18 ounces granulated sugar

4 teaspoons baking soda

4 teaspoons cinnamon, ground

14 ounces carrots, grated

6 ounces raisins

4 ounces walnut pieces

4 ounces coconut, shredded

6 ounces apple, unpeeled, grated

6 eggs

10 1/2 ounces corn oil

4 teaspoons vanilla extract

1. Sift the dry ingredients together and set aside.

2. Combine the carrots, raisins, walnuts, coconut and apple.

3. Whisk together the eggs, oil and vanilla.

4. Toss the carrot mixture into the dry ingredients. Then add the liquid ingredients,

stirring just until combined.

5. Bake in well-greased muffin tins at 350°F (170°C) until done, approximately 25

minutes.

Yield: 18 Large Muffins

Basic Bran Muffins

6 ounces wheat bran, toasted

12 ounces all-purpose flour

4 ounces granulated sugar

4 teaspoons baking powder

1 teaspoon salt

12 fluid ounces milk

3 ounces honey

3 ounces molasses

2 eggs

1 teaspoon vanilla extract

4 ounces unsalted butter, melted

1. Combine all ingredients using the muffin method.

2. Scoop into greased or paper-lined muffin tins. Bake at 350°F (170°C) until lightly

brown and firm, approximately 20 minutes.

Basic Corn Muffins

12 ounces yellow cornmeal

12 ounces all-purpose flour

10 ounces granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

24 fluid ounces buttermilk

6 Eggs

6 ounces unsalted butter, melted

1. Combine ingredients using the muffin method.

2. Portion into greased muffin tins, filling two-thirds full.

3. Bake at 375°F (190°C) until done, approximately 20 to 25 minutes.

Sour Cream Muffins

8 ounces unsalted butter, room temperature

8 ounces granulated sugar

2 Eggs

10 ounces all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

10 ounces sour cream

1 teaspoon vanilla extract

1. Cream the butter and sugar until light and fluffy. Add the eggs.

2. Sift the dry ingredients together.

3. Stir the dry ingredients and sour cream, alternately, into the butter mixture in three

additions. Stir in the vanilla.

4. Portion and bake at 350°F (180°C) until light brown and set, approximately 20

minutes.

5.Allow the muffins to cool briefly in the pan before removing.

Pumpkin Muffins

42 ounces granulated sugar (2 lb. 10 oz.)

8 ounces oil

8 Eggs, beaten

2 pounds pumpkin purée

1 1/4 pounds all-purpose flour

4 teaspoons baking soda

2 teaspoons salt

2 teaspoons baking powder

2 teaspoons nutmeg

2 teaspoons allspice

2 teaspoons cinnamon

1 teaspoon cloves, ground

12 fluid ounces orange juice

1. Sift the flour, baking soda, baking powder, salt and spices together twice. Set aside.

2. Cream the sugar and oil together until fluffy. Add the pumpkin and eggs to the

creamed mixture. Fold in the dry ingredients being careful not to overmix. Stir in the

orange juice.

3. Scoop into well greased muffin pans.

4. Bake at 350°F (175°C) until brown and firm, approximately 20 to 25 minutes. Muffins

should still be moist and steamy inside.

Cream Scones

Oven Temperature: Convection 300 degrees

Baking Time: Approx. 20 minutes or until top springs back when lightly touched.

CAUTION: DO NOT OVER BAKE.

Pan Prep: Parchment lined sheet pan.

Portion: 12 full size or 24 mini scones

Flour4 cups

Sugar½ cup

Baking powder 4 tsp.

Salt¼ tsp.

Butter 2/3 cup (5 ¼ oz.)

Heavy Cream1 cup

Eggs2

Vanilla1 T.

1. Measure all ingredients separately.

2. Combine dry ingredients.

3. Cut butter into dry ingredients until it resembles course meal.

4. Combine wet ingredients, stir well to combine. Add to dry ingredients.

5. With fingers, toss until dry ingredients are moistened.

6. Lightly flour work surface. Using hands, drop dough into a line approximately 12

inches long.

7. Lightly flour hands, press dough together into a rectangle; 4” x 12” for full size and 2

½” x 24” for mini scones.

8. Cut rectangle into 12 wedges for full size and 24 wedges for mini scones. Full size

should measure approx. 2” at wide edge and mini scones should measure approx.

1 ½“ at wide edge.

9. Place scones on sheet pan; liberally brush each with heavy cream and sprinkle with

granulated sugar.

Apricot/White Chocolate/Walnut – 6 oz. finely diced, dried apricots, 4 oz. white chocolate chunks, and 3 oz. walnut pieces. Add white chocolate chunks to flour mixture in food processor and process until white chocolate is in small pieces the size of BB’s. Add walnut pieces and pulse two or three times. Add diced, dried apricots to mixture and then add liquid.

Oatmeal Cinnamon Scones

1¾ cups all-purpose flour

¼ cup sugar

¼ cup packed brown sugar

¼ cup oatmeal

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

3 ounces butter, cut into ½ inch chunks

¼ teaspoon orange zest

½ cups buttermilk

1 egg, beaten

2 teaspoons vanilla

In a large bowl, sift together the flour, sugars, baking powder, baking soda, cinnamon, and salt. Using your fingertips or a pastry blender, cut the butter into flour mixture until mixture resembles coarse meal. Stir in orange zest.

In a medium bowl, combine buttermilk, egg, and vanilla; lightly beat. Sprinkle buttermilk mixture over flour mixture while tossing with fork. Mix just until dry ingredients are moistened. Using a measuring cup or scoop, drop about 1/3 cup dough onto parchment lined baking sheet.

Bake in a 375 degrees F oven for 16 to 18 minutes or until golden brown.

Coconut Almond Scones

3 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon lemon zest

2 ounces butter, cut into 1” chunks

7 ounces almond paste, chilled, cut into 1” chunks

1 cup flaked sweetened coconut

1 cup coconut milk

1 egg

1 teaspoon almond extract

1 egg, lightly beaten with 1 tablespoon water

In bowl of food processor, combine flour, sugar, baking powder, baking soda, and lemon zest. Pulse two or three times to mix. Arrange the chunks of butter, almond paste and ½ cup coconut on top of the flour mixture. Pulse just until there are no large chunks of butter or almond paste in the mixture. Empty contents into a medium bowl.

In a another medium bowl, combine the coconut milk, egg and almond extract; beat until well combined. Pour the milk mixture over the flour mixture and toss just until the dry ingredients are evenly moistened.

On a lightly floured surface, pat the dough into a circle about ½ inch thick. Cut into eight wedges. Separate the wedges and place on parchment lined baking sheet. Brush with the egg wash and sprinkle with the remaining ½ cup coconut.

Bake in a 375 degrees F oven for 15 to 18 minutes or until golden brown and spring back to the touch.

Pumpkin Scones

1 ounce butter

½ cup granulated sugar

1¼ teaspoon salt

1 egg, beaten

1 cup cooked, mashed pumpkin

2 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

In mixing bowl, beat butter until softened. Add sugar and salt gradually, beating until mixture is well combined. Add beaten egg and work in well, then add pumpkin.

In a medium bowl, sift together flour, cinnamon and nutmeg, then slowly add dry mixture to pumpkin mixture and mix quickly to form a soft dough, adding more flour if necessary. Turn onto a lightly floured board and knead gently for a few minutes. Pat the dough to 1-inch thick. Cut into rounds or squares. Place on lightly greased pan, brush tops with a little milk and sprinkle with sugar. Bake in 400 degrees F oven for 12 to 15 minutes, or until well risen and golden.

Chocolate Cake Doughnuts

Yield: 12 dozen

IngredientAmount

Sugar1 lb.12 oz.

Shortening (regular) 8 oz.

Mace1/8 oz.

Salt ¾ oz.

Vanilla ¾ oz.

Eggsl lb.