PASTRY MAKING PRACTICE 4 KSHS 2 000 CINNAMON

PASTRY MAKING PRACTICE 4 KSHS 2, 000

CINNAMON ROLLS INGREDIENTS Ø Flour 500 gms Ø Yeast 15 gms Ø Salt 5 gms Ø Fat 15 gms Ø Sugar 30 gms Ø Eggs 2 pcs Ø Milk powder 20 gms Ø Water 200 ml Ø Pastry margarine 200 gms Ø Cinnamon powder and sugar fillings 35 gms

PROCEDURE Ø Put the flour in a basin, make a hole at the middle and put the yeast Ø Add water outside the bay, put the sugar, milk powder, salt and fat draw in the flour and mix in the ingredients make a smooth dough and kneed it for 15 min Ø Leave the dough to relax for 30 min, then make the pastry margarine soft and make into c square Ø Cut the dough into a cross u like shape and then put the pastry margarine Ø Pin out the dough and give it a two turn forty min Ø Pin out another two turns rest for 10 min Ø Roll the dough into a square Ø Mix the cinnamon and sugar Ø Apply the mixture on ¾ of the dough

Ø Apply the remaining ¼ some water Ø Roll the dough round into a tube Ø Cut it into a thickened of 2 mm each Ø Place it on a tray Ø Egg wash them Ø Ferment for 30 -40 min in the proofer Ø Bake for 25 – 30 min

WIND MILL INGREDIENTS Ø Flour Ø Yeast Ø Salt Ø Fat Ø Sugar Ø Eggs Ø Milk powder Ø Water Ø Pastry margarine Ø Jam fillings 500 gms 15 gms 30 gms 2 pcs 20 gms 200 ml 200 gms 35 gms

PROCEDURE Ø Put the flour in a basin, make a hole at the middle and put the yeast Ø Add water outside the bay, put the sugar, milk powder, salt and fat draw in the flour and mix in the ingredients make a smooth dough and kneed it for 15 min Ø Leave the dough to relax for 30 min, then make the pastry margarine soft and make into c square Ø Cut the dough into a cross u like shape and then put the pastry margarine Ø Pin out the dough and give it a two turn forty min Ø Pin out another two turns rest for 10 min Ø Pin out the dough into a square and cut equal squares Ø Cut all the corners towards the center Ø Take each tip alternating corner to the center Ø Egg wash and proof for 30 – 40 minutes Ø Bake at 200 degreese for 25 – 30 minutes

DANISH TURNOVER INGREDIENTS Ø Flour Ø Yeast Ø Salt Ø Fat Ø Sugar Ø Eggs Ø Milk powder Ø Water Ø Pastry margarine Ø Custard fillings 500 gms 15 gms 30 gms 2 pcs 20 gms 200 ml 200 gms 35 gms

PROCEDURE Ø Put the flour in a basin, make a hole at the middle and put the yeast Ø Add water outside the bay, put the sugar, milk powder, salt and fat draw in the flour and mix in the ingredients make a smooth dough and kneed it for 15 min Ø Leave the dough to relax for 30 min, then make the pastry margarine soft and make into c square Ø Cut the dough into a cross u like shape and then put the pastry margarine Ø Pin out the dough and give it a two turn forty min Ø Pin out another two turns rest for 10 min

Ø Pin out dough 40 by 50 cm Ø Cut squares of 10 by 10 cm Ø Put jam at the center and brush the sides with water Ø Fold one corner to the opposite side Ø Brush the top with egg wash and put in the proofer for 20 – 25 minutes Ø Bake at 220 – 230 degreese for 20 – 30 minutes

DANISH CUSSOIN INGREDIENTS Ø Flour Ø Yeast Ø Salt Ø Fat Ø Sugar Ø Eggs Ø Milk powder Ø Water Ø Pastry margarine Ø Jam fillings 500 gms 15 gms 30 gms 2 pcs 20 gms 200 ml 200 gms 35 gms

PROCEDURE Ø Put the flour in a basin, make a hole at the middle and put the yeast Ø Add water outside the bay, put the sugar, milk powder, salt and fat draw in the flour and mix in the ingredients make a smooth dough and kneed it for 15 min Ø Leave the dough to relax for 30 min, then make the pastry margarine soft and make into c square Ø Cut the dough into a cross u like shape and then put the pastry margarine Ø Pin out the dough and give it a two turn forty min Ø Pin out another two turns rest for 10 min Ø Pin out the dough 40 by 40 cm Ø Cut out square 10 by 10 cm Ø Put jam at the center Ø Brush the sides with water and fold all corners to the center Ø Egg wash and proof for 20 -25 minutes Ø Bake for 20 – 25 minutes at 230 degreese

BELGIUM BUNS INGREDIENTS Ø Flour Ø Yeast Ø Salt Ø Fat Ø Sugar Ø Eggs Ø Milk powder Ø Water Ø Pastry margarine Ø Custard fillings 500 gms 15 gms 30 gms 2 pcs 20 gms 200 ml 200 gms 35 gms

PROCEDURE Ø Put the flour in a basin, make a hole at the middle and put the yeast Ø Add water outside the bay, put the sugar, milk powder, salt and fat draw in the flour and mix in the ingredients make a smooth dough and kneed it for 15 min Ø Leave the dough to relax for 30 min, then make the pastry margarine soft and make into c square Ø Cut the dough into a cross u like shape and then put the pastry margarine Ø Pin out the dough and give it a two turn forty min Ø Pin out another two turns rest for 10 min Ø Pin out the dough 35 by 40 cm Ø Apply the filling (fruits) leave 20 m from the lower part empty Ø Roll starting from the top and cut the buns 2. 5 cm each Ø Put in a greased tray and egg wash Ø Put in the proofer Ø Bake at 230 degreese for 25 minutes