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zhichi zhici ichhi zh

曾经记得国内一位很有份量的甜点大师说过：中国的甜点要走向世界舞台光靠一两个人是不行的。群策群力，相互鞭策，大家要一起努力为了美好的将来奋斗，让整个行业有质的飞跃。现将多哈四季酒店饼房配方赠送给大家，供大家参考：
PASTRY CREAM

4,500L milk

1,125g sugar

900g egg yolk

300g corn starch

300g flour

1,200g soft butter

  

*Boil the milk and sugar. When it comes to boil add some milk on the yolk then add the flours into the yolk and strain. Pour onto boiled milk and stir constantly until it will become thick. Then add the butter.

  

LEMON CREAM

625ml lemon juice

875g sugar

2 lemon zest

640g egg yolk

1,500g soft butter

20g gelatin

  

*Boil the lemon juice, sugar and zest. When it comes to boil pour some on the yolk, strain then pour back to boiled lemon juice, stir until it will boil again then add the gelatin. Stir until the gelatin dissolve then add last the butter.

  

ORANGE CREAM

2kg sugar

1,500L orange juice

2L cream

2kg egg yolk

80g gelatin

1,300g soft butter

  

*Boil the orange juice, sugar and cream. When it boils pour some on the yolk then pour back to orange mixture. Stir until it come to boil, then add the gelatin. Stir until dissolve. Then add last the butter.

  

ALMOND CREAM

1kg soft butter

1kg icing sugar

1kg eggs

100g flour

1kg almond powder

  

*Beat the butter and sugar until fluffy. Add the eggs then dry ingredients. Scrape the sides of the bowl and mix well.

  

BUTTER CREAM

1L egg whites

1,500g sugar

3kg soft butter

pinch of salt

  

*Make sugar a thick syrup. While the sugar is on fire whisk the egg whites add a pinch of salt. When the sugar is thick pour onto the egg whites while whisking. Continue whisking until it becomes warm, then add the soften butter.

  

VANILLA SAUCE

2L milk

2L cream

920g egg yolk

920g sugar

1 vanilla bean

  

*Boil the milk, cream, sugar and vanilla bean. When it comes to boil pour some on the yolk then pour back to the milk mixture. Stir until a little bit thick at low fire. Don’ over cook. Then pour onto a bowl that’s soak in ice water.. Strain.

  

CHOCOLATE SAUCE

3L milk

1,200g sugar

600g cocoa powder

120g butter

  

*Boil milk, sugar and butter. When it comes to boil add the cocoa powder. Stir until it thickens and strain.

  

RASBERRY SAUCE

1kg raspberry puree

300g sugar

150g water

  

*Combine water and sugar make a thick syrup. Then pour the raspberry puree. Cook until it thickens.

  

ORANGE SAUCE

300g sugar

1L orange juice

30g corn starch

  

*Caramelized the sugar.. Pour the orange juice, wait until it boils then add the cornstarch.

  

TARTUFFO SAUCE

1L cream

500ml milk

200g sugar

250g cocoa powder

  

*Boil cream, milk and sugar. Then add the cocoa powder. Cook until it thickens.

  

  

  

  

  

  

  

  

  

RASPBERRY GANACHE

3,680g milk chocolate, melted

1,200g cream

320g trimoline

400g raspberry puree

120g soft butter

  

*Boil the cream with the trimoline. Pour to milk chocolate mix until all melted then add the puree and last the butter.

  

CHOCOLATE TRUFFLE GANACHE

500ml cream

50g trimoline

1,200g dark chocolate

100g butter

  

*Boil the cream and trimoline. Pour to the chocolate, stir until all chocolates are melted. Add the butter.

  

SIMPLE GANACHE

1L cream

50g glucose

1,200g dark chocolate

100g soft butter

  

*Boil cream and glucose. Pour hot cream to dark chocolate, stir until melted. Add the soft butter. Stir well.

  

PRALINE CREAM

3L cream

125g sugar

vanilla essence

200g chocolate

50g praline paste

  

*Boil cream, sugar and vanilla. Pour into the chocolate and praline, stir until well incorporated. Chill overnight. Whip the next day.

  

CHOCOLATE DRINK

1L cream

2L milk

5g cinnamon powder

5g orange zest

50g cocoa powder

1kg dark chocolate

  

*Boil the cream, milk, cinnamon powder and orange zest. When it comes to boil add the cocoa powder, stir well. Then pour to the chocolate, stir until all melted. Strain and let cool.

  

WHITE CHOCOLATE MOUSSE

1L cream

100ml cream

230g white chocolate

50g yolk

17g gelatin

  

*Melt the chocolate and cream. Stir in the yolk. Whip the cream, fold in the melted chocolate then add the melted gelatin.

  

MILK-CHOCOLATE MOUSSE

150g caster sugar

300g yolk

750g milk-chocolate

1,400L cream

  

*Beat the sugar and yolk until light and fluffy. Melt the chocolate and add to yolk mixture. Whip the cream in a separate bowl then fold in the yolk and chocolate mixture.

  

  

  

DARK-CHOCOLATE MOUSSE

800g egg whites

100g sugar

825g butter

825g dark-chocolate

200g yolk

  

*Melt the chocolate and butter, then add the yolk. Whisk the whites and add gradually the sugar. Whisk until stiff peaks, then fold in the melted chocolate.

  

LEMON SORBET

2L lemon juice

4,400L water

2,200g sugar

450g glucose

12 leaves gelatin

160g corn starch

  

*Soak the gelatin inn ice water until soft. Boil the lemon juice, water, sugar and glucose. Add the corn starch and soften gelatin. Pour into ice cream machine. Freeze!

  

COCOA SHERBET

2L milk

1L water

500g sugar

250g trimoline

200 cocoa powder

  

*Boil the milk, water, sugar and trimoline. Add the cocoa powder, strain. Pour onto ice cream machine. Freeze!

  

TIRAMISU ICE CREAM

2L whip n’ create

300ml espresso

500g mascarpone cheese

10pcs. Lady finger, soak in coffee

  

*Combine the whip n’ create and espresso and put in ice cream machine. Fold in the mascarpone cheese and soaked lady finger. Don’t over mix. Freeze!

  

TARTUFFO

5L milk

1L cream

1,200g sugar

40g trimoline

40g vanilla essence

60g gelatin powder

1,500g roasted hazelnut

  

*Warm the milk, cream, sugar, trimoline, and vanilla. Grind the roasted hazelnut while still hot, then pour slowly the warm milk mixture. Then put back on fire bring to boil. Then add the gelatin. Stir until all melted, then pour on ice cream machine. Freeze!

  

APPLE WALNUT GRANITA

250ml water

150g sugar

500g green apple, peeled and grind

250ml apple juice

15ml lemon juice

180g roasted walnuts, chopped

8g ginger powder

  

*Boil water and sugar, let cool. Combine all the rest of the ingredients then add the cooled syrup. Freeze!

  

MIXED BERRIES GRANITA

4kg mixed berries

2L water

200g sugar

  


*Put all in a pot and bring to boil. Then freeze!

  

  

  

  

  

  

LIME SHERBET

1,500L lime juice

337.50g glucose

1,650g sugar

100g stabilizer

3,300L water

  

*Boil water, sugar and glucose. When it boils take out from the fire and add the lime juice and stabilizer. Pour in the ice cream machine. Freeze!

  

SEMOLINA PUDDING

16L milk

1,500g semolina flour

1,500g butter

2,250g sugar

  

*Boil the milk and sugar. Then add the flour and butter stir until thick.

  

MOHALABIA

1L milk

200g sugar

70g corn starch, dissolved in water

rose water, if desire

  

*Boil milk and sugar. Then pour the corn starch and rose water. Stir until thick.

  

CLAFOTIES

4L milk

2,400g eggs

100g melted butter

400g flour

1kg sugar

dried fruits

  

*Mix all. Pour into mold and bake 350*F for 25-30 minutes.

  

CRÈME CARAMEL

1L milk

200g sugar

9 eggs

vanilla

  

*Warm the milk. Combine the eggs and sugar, then pour the warm milk... Add vanilla. Bake at 150*C for 30-45 minutes. Bien marie.

  

PANNA COTTA

4L cream

750g sugar

800g yolk

90g gelatin

vanilla essence

*Whisk the yolk and sugar. Boil half of the milk then pour into yolk mixture. Add the gelatin while the mixture still hot. Whip half of the cream then fold the yolk and cream mixture. Pour into mold. Chill until set.

  

WHITE ISLAND

600g egg whites

800g sugar

400g icing sugar

  

*Coat mold with butter and caster sugar, set aside. Whisk egg whites, add gradually the caster sugar. Add last the icing sugar.. Whisk until stiff peaks. Pour on prepared mold. Bake at 150*C for 8 minutes with bien marie.

  

GRANOLA

2,500g white oats

300g almonds

300g pistachio

300g walnuts, chopped

300g sesame seeds

300g mixed dried fruits

3,672g honey

200ml orange juice

200ml apple juice

  

*Combine all except the dried fruits. Spread on baking tray and bake at 200*F for 2 hours or until all dry. Separate the granola and add in the dried fruits. Let cool.

  

ORANGE CRÈME BRULEE

1L milk

1L cream

480g yolk

360g sugar

1 orange zest

vanilla essence

  

*Warm the milk and cream. Whisk the yolk, sugar, zest and vanilla. Pour gradually the warm milk and cream. Strain. Pour into mold and bake for 20-25 minutes at 100*C with bien marie.

  

DATES PUDDING

250g flour

259g whites

250g yolk

200g sugar

500g melted butter

500g cream

500g date paste

  

*Boil the cream. Mix the yolk, sugar and melted butter. Pour the cream to date paste, mix well. Add the yolk mixture. Whisk separate the whites then fold in the mixture. Add last the flour. Bake at 150*C for 25-30 minutes.

MIXED BERRIES BAVARESSE

1L milk

500g sugar

240g yolk

80g gelatin leaves, soaked in ice water

1L cream

mixed berries

  

*Boil the milk and sugar. Cook the yolk in a double boiler make like sabayone. Add the gelatin in hot milk. Combine the milk and yolk. Whip the cream and fold in the milk-yolk mixture. Add the berries. Pour into mold. Chill until set.

  

CHOCOLATE MANGO SOUFFLE

1,500g dark chocolate, melted

2L cream

250g corn starch

250g cocoa powder

40g yolk

40g whites

  

*Boil cream. Combine the corn starch and cocoa powder, add to hot cream. Add the melted chocolate, then add the yolk. Whisk the egg whites and fold in the chocolate mixture.

  

BREAD AND BUTTER PUDDING MIX

1L cream

1L milk

440g sugar

16pcs. Eggs

  

*Warm the cream and milk. Whisk the yolk and sugar, then pour the warm milk and cream.

  

CHEESE STRUDEL

1kg cream cheese

200g icing sugar

40g corn starch

7pcs. Yolk

150g whites

150g icing sugar

  

*Mix all except the whites. Don’t over mix. Whisk the whites then add gradually the icing sugar. Whisk until stiff peak, then fold in the mixture.

  

OPEN CUSTARD TART

900g pastry cream

360g eggs

60g corn starch

  

*Mix all then pour to crust. For the crust use Breton dough, half bake. Then bake for 30 minutes at 150*C.

  

  

ALMOND JELLY

2L water

500g sugar

440g condensed milk

38g agar-agar, soaked in ice water

almond essence

  

*Boil water, sugar and condensed milk. Add agar-agar, stir until the gelatin dissolve. Add the almond essence, strain and pour into mold.

  

POT DE CRÈME

500g dark chocolate

1L milk

320g whites

150g eggs

350g sugar

  

*Warm the milk. Combine the whites, eggs and sugar. Pour the milk into the eggs mixture, then add the chocolate. Stir until chocolate are melted. Strain, pour into mold and bake at 320*F for 45 minutes. Bien marie.

  

MUESLI

600g yoghurt

2,250L milk

150g honey

210g sugar

12pcs. Green apples, peeled and grated

600g oats

300g nuts, roasted

300g raisins

1 lemon zest

1 orange zest

  

*Mix all.

  

GRANOLA BAR

600g brown sugar

600g oil

400g eggs

1,200g oats

900g four

18g baking soda

600g raisins

600g nuts

12g cinnamon powder

6g salt

150g honey

60g butter

  

*Mix all except the honey and butter. Press into baking tray and bake at 350*F for 25-30 minutes. Combine the honey and butter, brush into granola bar and bake again for 10 minutes.

  

SUGAR DOUGH

5,760g soft butter

1,200g icing sugar

720g glucose

720g eggs

9kg flour

176g baking powder

96g salt

  

*Beat the butter, icing sugar and glucose, until light and fluffy. Add the eggs, then add all the dry ingredients.

  

SPECULOOS

500g soft butter

750g brown sugar

125g milk

2 eggs

1,150g flour

25g cinnamon powder

7g all spice

30g baking powder

15g salt

  

*Beat the butter and sugar until light and fluffy. Add the eggs and the milk. Add all the dry ingredients.

  

BRITON DOUGH

3kg soft butter

2,500g caster sugar

60pcs. Yolk

3,700g flour

100g baking powder

70g salt

  

*Beat the butter and sugar until light and fluffy. Add the dry ingredients. Add last the yolk.

  

BISCOTTI DOUGH

1,700g soft butter

2kg icing sugar

1kg eggs

3,200g flour

92g cinnamon powder

30g baking powder

30g salt

  

*Beat the butter and sugar until fluffy. Add the eggs, then add all the dry ingredients.

  

BISCOTTI

6 eggs, separated

300g sugar

400g flour

500g whole almonds

1 lemon rind

  

*Beat the yolk and sugar. Add the flour and almonds. Whisk the whites then fold in the mixture. Form into logs, bake at 220*C for 8-10 minutes.. Remove from the oven and slice while still warm. Put back in the oven, bake until dry.

  

COCONUT COOKIES

2kg soft butter

1,500g icing sugar

6pcs. Eggs

2,200g flour

800g desiccated coconut

20g baking powder

  

*Beat butter and icing sugar until light and fluffy. Add the eggs, beat well then add the rest of the ingredients.

  

COCONUT ROCHER

1kg desiccated coconut

1kg sugar

700g eggs

  

*Mix all.

  

TUTTI FRUITTI COOKIES

2kg soft butter

1,500g icing sugar

6pcs. Eggs

3kg flour

30g salt

20g baking powder

600g dried mixed fruits

  

*Beat butter and sugar until fluffy. Add the eggs, beat well then add the rest of the ingredients.

  

TUELLE

230g melted butter

340g honey

460g icing sugar

500g flour

340g whites

  

*Beat all except the whites, add last.

  

  

SESAME BRANDY SNAP

100g butter

100g glucose

200g sugar

100g flour

50g sesame seeds

  

*Caramelize the butter, glucose and sugar, until golden in color. Add the flour and sesame seeds.

  

BRANDY SNAP

1kg butter

1kg glucose

1kg icing sugar

1kg flour

500g orange juice

  

*Mix all!

  

HONEY MADELEINE

960g eggs

480g icing sugar

480g honey

800g flour

25g baking powder

800g hazelnut butter

  

*Beat the eggs and sugar until fluffy. Pour the honey, mix well. Add the flour and baking powder, add last the butter.

  

WALNUT MADELEINE

40g salt

2,400g icing sugar

880g corn starch

1,200g walnut powder

1,200g flour

80g baking powder

400g milk

800g oil

1,920g eggs

1,400g hazelnut butter

  

*Mix all the dry ingredients. Add the eggs 1 at a time. Add the milk and oil. Add last the butter. Beat well.

  

  

  

  

  

  

  

PISTACHIO SOUFFLE

2,500g almond powder

2,000g fondant

150g pistachio paste

2,500g eggs

1,250g butter

300g flour

  

*Melt the fondant and butter. Combine the rest of the ingredients and add gradually the melted fondant and butter.

  

FINANCIER

1,800g icing sugar

750g flour

750g almond powder

1,800g whites

1,800g hazelnut butter, let cool

  

*Combine all the dry ingredients. Add the whites, last the butter. Mix well.

  

VIENESI

500g soft butter

200g icing sugar

600g flour

100g egg whites

  

*Beat the butter and sugar until light and fluffy. Add the flour, last the egg whites.

  

BACI DI DAMA

500g soft butter

400g icing sugar

550g hazelnut powder

500g flour

  

*Beat the butter and icing sugar, until fluffy. Add the flours, mix well. Roll into balls like the size of the hazelnut. Bake at 160*C for 8-10 minutes.

  

MALTAGLIATI AL CACAO

850g flour

50g cocoa

600g soft butter

450g icing sugar

150g eggs

350g whole pistachio

350g ground hazelnut

  

*Beat butter and sugar until fluffy. Add the eggs, then the flour and cocoa. Add last the nuts.

  

  

  

  

DIAMOND COOKIES

750g soft butter

1kg flour

400g icing sugar

10g vanilla

40g yolk

8g salt

40g lemon zest

  

*Mix all. Don’t over mix.

  

OATMEAL COOKIES

2kg butter

800g sugar

2,400g brown sugar

880g eggs

15g vanilla

1,600g flour

15g salt

40g baking soda

50g cinnamon powder

2,400g oats

650g raisins

  

*Beat the butter and sugars. Add the eggs and vanilla. Mix well. Then add the rest of the ingredients.

  

BROWN SUGAR COOKIES

1,040g butter

1,200g dark brown sugar

1,200 light brown sugar

720ml water

16g salt

4kg flour

40g baking soda

  

*Combine the first 5 ingredients in bowl and melt. Pour the flour and baking soda on a mixing bowl. When all the sugar are totally melted pour in the flour with baking soda, mix well.

  

CHOCOLATE CHIP COOKIES

2,760g soft butter

1,628g caster sugar

1,628g brown sugar

12g vanilla

960g eggs

44g salt

68g baking powder

2,250g flour

750g corn starch

3kg chocolate chips

*Beat the butter and sugars, don’t over mix just until equally combine. Then add the eggs 1 at a time then add the rest of the ingredients. Just mix well, don’t over beat.

  

ENGLISH CAKE

750g soft butter

700g icing sugar

750g eggs

5g salt

1,200g flour

35g baking powder

50g lemon zest

500g mixed dried fruits

  

*Beat the butter and sugar until light and fluffy. Add the eggs 1 at a time, mix well. Then add the rest of the ingredients.

  

  

BEETROOT CAKE

20pcs. Eggs

2,500g icing sugar

1,875g oil

25g baking powder

3kg beetroot, cooked and grind

500g cocoa powder

1,950g flour

  

*Beat the eggs and sugar until light and fluffy. Add the dry ingredients, mix well. Then add the beetroot and oil. Mix well.

  

MACAROONS

1kg almond powder

1,800g icing sugar

750g egg whites

400g caster sugar

  

*Mix the almond powder with sugar and 500g whites. Cook in a double boiler until it’s runny. While cooking the almond mixture, whisk the rest of the whites, add gradually the caster sugar. Then fold in the almond mixture. Pipe on baking trays and let stand for at least 1 hour until dry. Then bake 175*C for 12 minutes.

  

CHOUX PASTE

1L water

400g butter

15g salt

800g flour

20pcs. eggs

  

*Boil the water, butter and salt. Add the flour mix well until dry. Transfer to a mixer then add the eggs 1 at a time.

  

  

DACQUOISE

1,200g icing sugar

960g almond powder

120g flour

1,200g whites

600g sugar

  

*Combine all the dry ingredients. Whisk the whites and sugar. Then fold in the dry mixture. Spread on baking sheets and bake at 175*C for 6-8 minutes.

  

JACONDE

1,500g eggs

875g almond powder

875g icing sugar

250g flour

815g egg whites

190g sugar

20g salt

190g melted butter

  

*Mix all first 4 ingredients. Whisk separate the egg whites, sugar and salt. Fold in the first mixture, add last the butter.

  

CHEESE CAKE

5,500g cream cheese

1,500g icing sugar

2,200g sour cream

30pcs. Eggs

2 lemon zest

2 orange zest

150g corn starch

  

*Mix the cheese, sour cream and sugar. Add the eggs1 at a time. Add the zests. Add last the corn starch. Pour into molds and bake at 320*F for 1 hour 25 minutes in a bien marie.

  

WHITE RICOTTA CHEESECAKE

600g ricotta cheese

900g cream cheese

300g icing sugar

1,500g white chocolate, melted

40ml lemon juice

24pcs. Gelatin leaves, soaked in ice water

3L cream

  

*Mix the ricotta and cream cheese.. Add the lemon juice, set aside. Whip the cream and sugar. Add some cream on the melted chocolate, then pour to whip cream mix well. Add the cheese mixture, mix. Then add last the gelatin.

  

  

  

  

TRUFFLE CAKE

Date sponge:

2kg flour

1,200g sugar

2kg date paste

120g baking powder

50g baking soda

50g cinnamon powder

280g melted butter

3L water

720g eggs

  

mousse:

8kg dark chocolate, melted

12L cream

2,400L milk

240g gelatin

  

*for the sponge: Combine the first 6 ingredients in a mixing bowl, mix. Then add the eggs 1 at a time. Add the water, mix well. Add last the butter. Pour into baking molds then bake at 360*F for 12-15 minutes. Let cool!

  

*for the mousse: Melt the chocolate. Boil the milk then pour to melted chocolate, add the gelatin, mix well until gelatin is melted. Whip the cream, then fold in the chocolate mixture. Pour into the sponge and chill until set.

  

FRUIT MOUSSE

2L cream

400g sugar

1kg fruit puree

60g gelatin, soak in ice water

  

*Whip the cream and sugar. Add the puree then fold in the melted gelatin.

  

MANGO BUTTERMILK MOUSSE

1,500L cream

200g icing sugar

35ml lemon juice

500g sour cream

1kg mango puree

80g gelatin

  

*Whip the cream and sugar. Combine lemon juice and sour cream. Warm the mango puree, then add the gelatin, mix with sour cream. Fold into the whip cream.

  

TIRAMISU

30pcs, yolk

450ml water

1,500g sugar

lemon juice

vanilla essence

80g gelatin

3kg mascarpone cheese

6L cream

  

*Whisk the yolk, while boiling the water with sugar, lemon juice and vanilla until thread form. Pour gradually into the yolk, then add the gelatin, continue whisking until reach to room temperature. Then add the mascarpone cheese. Mix well. In another mixing bowl whip the cream until stiff, then fold the mascarpone mixture.

  

MAPLE TART

300g eggs

150g brown sugar

150g maple syrup

100g melted butter

  

*Mix all.

  

DECADENT TART

480g sugar

lemon juice

vanilla

3pcs. Star anise

1,200L cream

800ml milk

350g sugar

200g yolk

1,300g dark chocolate

  

*Caramelized the 480g sugar, lemon juice and vanilla. Boil the cream, milk, 350g sugar and star anise. Then pour into caramel. Cook until thick. Then pour into dark chocolate. Mix well until chocolate is all melted. Then add the yolk. Pour into crust and bake at 300*F for 8 minutes.

  

LINZER DOUGH

1,500g soft butter

1,500g icing sugar

750g eggs

1kg almond powder

30g cinnamon

30g baking powder

1,500g flour

900g sponge crumbs

  

*Beat the butter and icing sugar until light and fluffy. Add the dry ingredients, then add last the eggs 1 at a time. Mix well.

  

  

  

  

  

  

LEMON TART

9pcs. Eggs

200g caster sugar

4pcs. Lemon juice

4pcs. Lemon zest

250ml cream

  

*Mix all except the cream, whip separate until soft peaks. Then fold in the rest of the mixture. Half bake the crust, remove from the oven and brush with egg wash. Put back in the oven then pour the mixture until almost full. Bake at 300*F for 10 minutes. Then make a little hole in the center then pour the rest of the mixture. Bake at least 1 hour at low heat,

  

WALNUT TART

1,850g caster sugar

460ml water

1,368L cream

480g eggs

2,740g walnuts

  

*Caramelized the sugar with water. Add the cream, then the eggs. Add last the walnuts.

  

SWEETISH HAZELNUT TART

340g hazelnut, toasted and grind

140g candied orange peel, chopped

340g sugar

340g soft butter

3pcs. Eggs

4pcs. Yolk

7ml. vanilla essence

  

*Mix all. Don’t over mix.

  

CHOCOLATE FONDANT

500g dark chocolate

400g butter

80g blue cheese

150g flour

300g sugar

10pcs. Eggs

10pcs. Yolk

  

*Beat the eggs and yolks until light and fluffy. Melt the chocolate, butter and blue cheese. Add the flour and sugar into the eggs. Then add the melted chocolate mixture. Pour into molds. Bake 200*C for 8-10 minutes.

  

  

  

  

  

  

  

CREPES

1L milk

250g sugar

550g flour

6pcs. Eggs

30g melted butter

50g cocoa powder, optional for chocolate crepes

  

*Mix all.

  

CATS TONGUE

125g sugar

500g egg whites

125g sugar

250g flour

500g cream

  

*Whisk the sugar and whites. Mix the sugar, flour and cream. Fold into meringue. Bake for 10-12 minutes at 170*C.

  

CARROT CAKE

3,300g sugar

40pcs. Eggs

2,700g oil

50g baking powder

2,400g flour

80g cinnamon

3kg carrots, grated

500g walnuts, optional

  

*Beat the sugar and eggs until light. Add the oil gradually. Then add the rest of the ingredients. Mix well. Pour into mold. Bake at 160*C for 25-30 minutes.

  

BANANA CAKE

3kg banana

2,700g sugar

1,674g eggs

1,350g oil

80g baking soda

2,250g flour

30g cinnamon powder

900g condensed milk

  

*Beat the banana and sugar, until banana all mashed. Add the oil then the eggs 1 at a time. Add the condensed milk. Then add the rest of the ingredients. Mix well. Pour into mold and bake for 25-30 minutes at 160*C.

  

  

  

  

  

CHOCO-PINE NUT TART

340g dark chocolate

85g bitter chocolate

225g butter

4 orange zest

170g pine nuts

170g sugar

6pcs. Yolk

60ml orange juice

6pcs. Whites

pinch salt

jam

  

*Melt the chocolates with butter. Add the yolk to chocolate mixture and orange juice. Add the pine nuts, zest and sugar. Whisk the egg whites with a pinch of salt until stiff peaks. Then fold in the chocolate mixture. Spread the jam on the sugar dough crust then pour the mixture. Bake at 160*C for 10-12 minutes or until totally baked.

  

SEMOLINA FLAN TART

1L milk

100g sugar

vanilla bean

100g semolina flour

2 T cream

1 T sour cream

3pcs. Eggs

30g milk powder

  

*Boil the milk, sugar and vanilla bean. Add the semolina flour and milk powder. Add the cream and sour cream. Then fold in the eggs. Pour to crust and bake at 16*C for 10-12 minutes.

  

SACHER TORTE

500g flour

250g cocoa powder

500g dark chocolate

500g butter

1,050g yolk

750g eggs

650g sugar

2,150g marzipan

1,250g whites

650g sugar

  

*Beat the marzipan and sugar until soft. Add the yolk and eggs 1 at a time. Beat well. Add the melted chocolate with butter then last the flour and cocoa powder. Whisk separate the whites and sugar until stiff peaks. Then fold in the mixture. Spread on sheets and bake at 170*C for 6-8 minutes.

  

  

  

SACHER SPONGE

800g dark chocolate

500g butter

640g yolk

1,600g whites

20g salt

560g caster sugar

500g flour

  

*Melt the chocolate and butter. Add the yolk. Whisk the whites, salt and sugar. Fold in the chocolate and flour. Spread on baking sheets and bake at 170*C for 6-8 minutes.

  

YOGHURT MOUSSE TART

Crust:

2kg biscuit crumbs

300g sugar

1kg melted butter

some pistachio and almond nuts

mousse:

1,500g yoghurt

5g vanilla essence

50g lemon zest

1,500L cream

400g caster sugar

60g gelatin

  

*Combine all the ingredients for the crust then press on the mold and bake for 5 minutes at 350*F. For the mousse , soak the gelatin in ice water. Combine the yoghurt, vanilla and lemon zest. In a separate bowl whip the cream and sugar until soft peaks. Then fold in the yoghurt and add the gelatin, mix well. Pour into the crust and chill until set.

  

PAVLOVA   

700g whites

1,200g caster sugar

20ml lemon juice

150g corn starch

  

*Whisk everything until stiff peaks. Bake at 190*F until totally dry.

  

GURAIBA

3kg flour

1,500g ghee

1,500g icing sugar

vanilla powder

200g cocoa powder (for chocolate)

  

*Mix all until all incorporated. Bake at 290*F for 15-20 minutes.

  

  

  

  

MAMOUL

2,500g flour

1,200g ghee

400ml milk

3pcs. Eggs

750g caster sugar

150g syrup

vanilla essence            

  

*Beat the flour and ghee until totally soft. Add all the liquid ingredients including the sugar. Beat until well incorporated. Bake at 260*C for 10-15 minutes.

  

BASBOOSA

5kg semolina flour

2,500g sugar

30g baking powder

400ml syrup

1,250g ghee

1,700L milk

  

*Combine the semolina flour, sugar and baking powder in a mixing bowl. Add slowly the syrup and ghee. Mix well. Add last the milk. Pour in a baking tray and bake at 230*C for 15 minutes. Remove from the oven cut then put back and bake again for at least 5 minutes. Then pour the syrup.

  

BASSIMA

2L flour

2L semolina flour

4,500L desiccated coconut

50g baking powder

2L sugar

15pcs. Eggs

500ml ghee

2,300L warm milk

vanilla essence

300g cocoa powder (for chocolate)

  

*Whisk the eggs and sugar until fluffy. Add slowly the warm milk. Add the dry ingredients, then last the ghee. Pour in a baking tray and bake for 220*C for 15 minutes. Take out from the oven and cut, then bake again for 5 minutes. Pour the syrup.

  

SPOOF
1,500g flour
500g semolina flour
20g cinnamon powder
20g turmeric
40g baking powder
30pcs. Eggs
1L warm milk
500g melted butter
1,500g sugar
vanilla essence
*Whisk the eggs and sugar until fluffy. Add the milk slowly. Add all the dry ingredients, last the melted butter. Bake at 220*C for 12-15 minutes.
BAKLAWA DOUGH
3kg flour
40g salt
5pcs. Eggs
100ml corn oil
water
*Mix all except the water. Add slowly the water, beat until the is not sticking on the mixing bowl.
SYRUP
1L syrup
500g water
pinch of lemon salt
*Boil until thick.

好贴就要顶起 感谢楼主的无私奉献