Year 9 Food Technology Recipe Booklet Baked Goods

Year 9 Food Technology Recipe Booklet Baked Goods module Name: Tutor: Teacher: Group:

Practical 1: Pizza Ingredients • 350 g strong white bread flour • ½ tablespoon sea salt • 1 x sachet dried fast action yeast • ½ teaspoon sugar • 225 ml warm water • 2 x cloves garlic • handful fresh basil • 1 x tin chopped tomatoes • 1 x ball mozzarella cheese • 2 x extra topping of choice (optional) • 1 x apron • 1 x pizza or baking tray & foil Skills Shown ü Bridge hold cutting technique Kneading & proving Grating Simmering & Reducing Method 1. Turn the oven onto 200°/Gas 6 2. Sieve all the flour and the salt into a clean bowl and make a well in the centre. 3. Add your yeast and sugar to the flour. 4. Fill a jug up with 325 ml of warm water and pour into the bowl. Mix with a round bladed knife until you form dough. Get your hand into the bowl and pat until it forms a ball 5. Knead the dough by rolling it backwards and forwards, using one hand to stretch the dough towards you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes until you have smooth springy soft dough. Leave to prove for 20 minutes in a warm place. 6. Prepare, chop and slice your optional toppings 7. Peel and finely slice the garlic. Pick the basil leaves and discard the stalks. Heat a saucepan on a medium-low heat and add a splash of olive oil and the garlic • Cook gently until the garlic starts to turn golden, then add most of the basil leaves, the tomatoes, and a good pinch of salt and pepper • Cook gently for around 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks. 8. Take the dough, dust your surface and the dough with a little flour, and roll it out into a rough circle about 0. 5 cm thick. 9. Smear tomato sauce over the base of your pizza. Tear over the mozzarella and scatter with the remaining basil leaves and optional toppings. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper. Cook until crisp and golden in the oven for about 7 to 10 minutes. 10. Take out of the oven using oven gloves. 11. When finished, wash up your equipment and clean your work areas.

Practical 2: Focaccia Ingredients: • 750 g of strong white bread flour • 2 x sachets fast action yeast • 2 x tablespoons sugar • Salt and pepper • 1 x tablespoon olive oil • 1 bulb garlic • Few sprigs rosemary • Apron and foil Skills Shown ü Kneading & Proving Baking Crushing Drizzling Method 1. Turn the oven onto 200°/Gas 6 2. Sieve all the flour into a clean bowl and make a well in the centre. Add your salt and pepper. 3. Add your yeast and sugar to the flour. 4. Fill a jug up with 400 ml of warm water and pour into the bowl. Mix with a round bladed knife until you form dough. Get your hand into the bowl and pat until it forms a ball 5. Knead the dough by rolling it backwards and forwards, using one hand to stretch the dough towards you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes until you have smooth springy soft dough. Leave to prove for 20 minutes in a warm place. 6. Grease and line a baking tray. 7. Prepare, your garlic by peeling the white skin off the bulb to reveal the cloves. Using a knife crush each clove on a chopping board. 8. Pull the leaves off the rosemary and leave on your chopping board. 9. Take the dough, dust your surface and the dough with a little flour, and roll it out into a rough rectangle about 1 cm thick. Place on your greased baking tray. 10. Using your fingers create indents in the dough and push in each clove of garlic and sprig of rosemary. 11. Drizzle with your olive oil. 12. Place in the oven for 20 minutes. Check it may need a further 5 if not done. 13. Take out of the oven using oven gloves. 14. When finished, wash up your equipment and clean your work areas.

Practical 3: Cinnamon Whirls Ingredients: • 200 g strong bread flour • Pinch of salt • 25 g margarine • 1 x sachet yeast • 2 x teaspoons of cinnamon or mixed • spice • 50 g sugar • Apron and cake tin Skills Shown ü Kneading & Proving Binding Rolling Rubbing in method Baking Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Turn the oven onto 180°/Gas 6 Sieve all the flour and the salt into a clean bowl and rub the fat into the flour. Add your yeast into the floury breadcrumbs. Fill a jug up with 325 ml of warm water and pour into the bowl. Mix with a round bladed knife until you form dough. Get your hand into the bowl and pat until it forms a ball. Knead the dough by rolling it backwards and forwards, using one hand to stretch the dough towards you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes until you have smooth springy soft dough. Leave to prove for 20 minutes in a warm place. Clean up. Mix the mixed spice or cinnamon in a small bowl with the sugar. Take the dough, dust your surface and the dough with a little flour, and roll it out into a rough rectangle about 0. 5 cm thick. Sprinkle on the sugar and spice and roll into a long sausage. Cut into 8 even pieces and lay swirl side up in the small cake tin. Leave to prove for 10 minutes Cook until golden in the oven for about 20 -25 minutes. Take out of the oven using oven gloves. When finished, wash up your equipment and clean your work areas.

Practical 4: Apple Pie Ingredients • 300 g plain flour • 150 g butter • 25 g sugar for pastry • 25 g sugar for apple filling • 1 x egg • 1 x teaspoon cinnamon or mixed spice (optional) • 2 x large cooking apple OR 3 x eating apples • 1 x small cake tin or small oven proof dish • 1 x apron Skills Shown ü Using the oven Rubbing in binding rolling Baking Method 1. Preheat the oven to 180ºC/350ºF/gas 5 2. From a height, sieve your flour into a large mixing bowl; add the sugar, a pinch of salt. 3. Cut the butter into cubes, and then add to the bowl. Use your fingertips to gently work the butter into the flour and sugar until the mixture resembles breadcrumbs. 4. Crack the egg into the bowl and gently mix with your hands until the dough comes together. Wrap it in clingfilm and pop in the fridge to rest while you make the filling. 5. Use a speed peeler to peel all of your apples. Cut the Bramley apple into sixths and the eating apples into eighths get rid of the cores. 6. Add all the apple pieces to a small pan with the sugar, mixed spice or cinnamon. Simmer gently for 5 minutes or until the apples are just tender. Remove from the heat and allow to cool completely. 7. Dust a clean work surface and rolling pin with flour. Divide your pastry dough into two and roll out one half until ½cm thick. Carefully roll your pastry around the rolling pin, and then unroll it carefully over a 20 cm pie dish. Ease the pastry into the dish, making sure you push it into all the sides. 8. Pack the apple mix tightly into the pie dish. 9. Separate your remaining egg and beat the yolk with a splash of milk and brush over the pastry rim. Roll out the other piece of dough until ½cm thick. Carefully roll the pastry around the rolling pin, and then unroll it over the top of the pie. Fold the excess pastry back in then pinch and crimp the edges together using your finger and thumb. 10. Brush the top of the pie with more egg wash, then using a small sharp knife, make a couple of small incisions in the centre of the pie to let steam escape as it cooks. 11. Bake in the hot oven for 40 to 45 minutes until golden and firm to the touch. 12. When finished, wash up your equipment and clean your work areas.

Practical 5: Chicken and Bacon Puff Pastry Top Pie Ingredients • 5 x skinless and boneless chicken thighs • 2 celery sticks • 2 bay leaves • 100 ml White Wine (teacher provide) • 500 ml chicken stock • 250 g smoked bacon pieces • 1 onion • 50 g butter • 60 g plain flour • 1 tbsp mustard • 1 packet puff pastry • 1 egg • Salt and pepper Skills Shown ü Handling pastry Roux & sauce making Meat cookery Baking Reduction Method 1. Preheat oven to 160 c/Gas 4 2. Put chicken into a pan (with a lid) with the chicken stock, white wine and bay leaves and put onto a low heat for 15 -20 minutes, or until chicken is cooked. 3. Slice the onion into, celery and bacon into dices. Dry fry in a frying pan whilst chicken is cooking. Once cooked place into the pie dish. 4. Remove the cooked chicken from the pan and shred into the pie dish. 5. Strain the stock into a jug. Melt the butter in a pan and shoot in the flour. Mix until it forms a dough (Roux). Slowly add in the chicken stock to the roux and thoroughly mix in the stock, repeat adding the stock until you have a smooth sauce consistency, stir through the mustard. Add in some salt and pepper. 6. Pour the sauce into the pie dish over the chicken and bacon. Leave on one side to cool. 7. Clean up. 8. Roll out the pastry on a lightly floured surface. Place over the top of the cool pie filling, crimp the edges and trim. Decorate top if you have time. 9. Bake in the oven for 30 minutes. 10. When finished, wash up your equipment and clean your work areas.

Practical 6: Parkin Ingredients • 200 g butter • 1 x large egg • 4 tbsp milk • 200 g golden syrup • 85 g treacle • 85 g light soft brown sugar • 100 g medium oatmeal • 250 g self raising flour • 1 tbsp ground ginger Skills Shown ü Weighing ingredients Melting method Slow baking Mixing and beating Sieving Method: 1. Turn on the oven to 160 c/140 c fan/Gas 4. 2. Grease and line a cake tin with baking parchment. 3. Beat the egg and milk in a jug with a fork. 4. Gently melt the syrup, treacle, sugar and butter in a pan on a medium heat until the sugar has dissolved and butter melted. 5. Mix into the pan the oatmeal, flour, and ginger. 6. Finally mix in the egg and milk mix. 7. Pour the mixture into the tin and bake in the oven for 50 mins – 1 hour, until the cake feels firm and crusty on the top. 8. Cool in the tin and then wrap in parchment and foil. Keep up to 5 days before eating if you can, it will become softer and stickier the longer you leave it, up to two weeks. 9. Clean up and get all of your washing up done.

Practical 7: Lemon Drizzle Cake Ingredients • 100 g caster sugar • 100 g butter or soft margarine • 2 eggs • 50 g lemon curd • 1 lemon • 35 g strong white flour • 75 g self raising flour • ½ tsp baking powder Skills Shown ü Zesting Juicing creaming Baking Beating Drizzle ingredients • 50 g caster sugar • 75 ml lemon juice (from the 1 lemon) Method: 1. Turn the oven on to 165 c/gas 4, grease and line the cake/loaf tin. 2. Grate the lemon and squeeze the juice. 3. Sift both the flours and the baking powder into a mixing bowl 4. In another bowl cream together the butter and the sugar (100 g) until light and fluffy. 5. Beat in the eggs – a little at a time – add 1 tsp flour after each addition to prevent curdling. 6. Add lemon curd and grated lemon zest, fold into the mixture. 7. Pour into prepared tin and bake for 30 -35 minutes. 8. Whilst the cake is in the oven mix together the 50 g caster sugar and lemon juice. 9. Take the cake out of the oven using oven gloves and prick all over the top with a skewer, drizzle over the sugar/lemon mix and leave to cool in the cake tin. 10. Clean up and get all of your washing up done.

Practical 8: Double Chocolate Brownie Ingredients : • 250 g Good milk chocolate • 200 g butter • 200 g caster sugar • 3 eggs • 125 g plain flour • 50 g cocoa powder • Deep baking tray or small roasting tin Skills Shown ü Melting method folding Slow baking Beating Whisking Method • Put a pan of water onto the hob to boil • Preheat the oven to 160 c or gas mark 3. • Grease and line your baking tray • Break the chocolate and butter into small pieces and place in a heatproof bowl. • Put the bowl of chocolate and butter over the pan of simmering water and mix until melted and smooth. • Whilst the chocolate is melting, in another bowl, whisk the sugar with the eggs, using a balloon whisk, until the mixture is smooth and creamy. • Add the chocolate mixture to the eggy mixture using a spatula to ensure all the chocolate is out of the bowl. • Beat the mix together with a wooden spoon. • Sift in the flour and the cocoa and mix thoroughly. • Pour the mixture into your greased and lined baking tray, again use a spatula to get everything out of the bowl. • Put your oven gloves on and place the tray into the oven for 20 – 25 minutes. • To check if your brownies are cooked, place a knife into the middle and it should come out a little smeared with the mix. Don’t cook them for too long – better squidgy than too solid. • Oven gloves on. Take the tray out of the oven and stand for a while until it is cool enough to cut into small squares. • Enjoy!!! 10. Clean up and get all of your washing up done.

Practical 9: Victoria Sponge Cake Ingredients Skills Shown ü FOR THE SPONGE • 225 g soft butter Creaming • 225 g caster sugar Layering • 225 g self-raising flour Beating • 2 tsp baking powder Sugar icing • 4 large eggs Baking FILLING • 4 tbsp raspberry or strawberry jam • 150 g icing sugar • 100 g butter (not margarine) • Extra icing sugar to dust on the top Method 1. Turn the oven onto 170°/Gas 5 2. Cut 2 greaseproof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles. 3. Place the butter in a large mixing bowl, and then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl 4. Using the electric mixer on slow speed beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up 5. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20 -30 minutes. 6. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife. 7. Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. 8. Beat the icing sugar and 100 g butter together until a smooth paste. Save some icing sugar for the top 9. Mix the jam in a bowl until spreadable. 10. Spread one cake with butter cream and the other with jam. Put together both cakes 11. Sieve/dust extra icing sugar on top 12. 10. Clean up and get all of your washing up done.

Practical 10: Christmas Chocolate Log INGREDIENTS • 2 eggs • 75 g caster sugar • 50 g SR flour • 25 g cocoa powder Suggested flavourings • Zest and 10 ml juice from an orange. • Instant coffee dissolved in a drop of boiling water • Few drops vanilla essence/ mint essence ICING 150 g butter or margarine 200 g icing sugar 75 g Cocoa powder Method: 1. Pre-heat oven to gas mark 7/ 220 c. Grease and line a swiss roll tin with baking parchment. 2. Prepare ingredients, sieve the flour and cocoa together, place sugar and two eggs in large bowl. 3. Whisk eggs and sugar with electric whisk until thick, creamy and almost white. 4. Carefully fold in sieved flour and cocoa using a metal spoon to avoid knocking any air from the mixture. 5. Pour into prepared tin and place in preheated oven for 7 -8 minutes. Spread a clean tea towel on work surface topped with a piece of baking parchment. 6. When cake is cooked turn tin upside down onto baking parchment and carefully remove lining paper. 7. With sponge facing you as shown make a shallow cut 2 cm from one of the short edges, fold this over then using the baking parchment roll up the sponge away from you. Leave covered with baking parchment whilst you prepare the icing. 8. Soften the margarine or butter with a wooden spoon in a bowl. Add sieved icing sugar and cocoa gradually whisking with an electric whisk until all the icing sugar is incorporated. If using extra ingredients add to icing and mix well. You need a soft consistency of icing to enable you to cover the swiss roll. 9. Unroll the sponge and add a thin layer of icing with a palette knife, re roll and place on serving plate or lid of container. 10. Carefully cover sponge with icing, mark with a fork to resemble the bark of a tree, dust with icing sugar. Refrigerate to allow icing to set. 11. 10. Clean up and get all of your washing up done.

Practical 11: Mince Pies Ingredients : • 300 g plain flour • 175 g butter • 300 g mince meat • 1 x egg • 5 x tbsp milk for glazing/glueing • little icing for dusting • 1 x apron • 1 x container Method: 1. Preheat the oven to 200ºC/350ºF/gas 6 2. Oil your patty tins. 3. From a height, sieve your flour into a large mixing bowl. 4. Cut the butter into cubes, and then add to the bowl. Use your fingertips to gently work the butter into the flour until the mixture resembles breadcrumbs. 5. Crack the egg into the bowl and gently mix with a round bladed knife until the dough comes together (if it doesn’t come together add a teaspoon of water as appropriate). Wrap it in clingfilm and pop in the fridge to rest while you clean up. 6. Dust a clean work surface and rolling pin with flour. Divide your pastry dough into two and roll out one half until ½cm thick. Stamp out 12 x 7. 5 cm discs. Put the large discs into the patty tins. 7. Fill each pastry with 1 x tbsp of mincemeat. 8. Roll out other half of pastry to ½ cm thick. Stamp out 12 x 6. 5 cm discs. 9. Brush the rims of the base pastry with milk and top with the smaller discs. 10. Put a cross in the top of each pie and brush with milk. 11. Bake for 20 -25 minutes or until golden brown. 12. Take out of the oven with oven gloves and leave to cool on a cooling rack. Dust with a little icing sugar. 13. Clean up and get all of your washing up done.