BAKERY & CONFECTIONERY
Course Practical File
Mahnaz Akbar
Bakery & Confectionery
MSME / ESDP Training
Centre for Innovation and Entrepreneurship
Jamia Millia Islamia
New Delhi-110025
2026
Acknowledgement
I sincerely express my heartfelt gratitude to Mr. Shahshad, the Bakery and
Confectionery Trainer, for his valuable guidance, practical demonstrations, and
continuous support throughout the training programme. His expertise and
encouragement greatly helped in understanding the techniques and skills required in
bakery and confectionery preparation.
I would also like to thank Mr. Md. Umar and Ms. Ramsha, the teaching faculty of the
MSME / ESDP classes, for their guidance and for sharing their knowledge on
entrepreneurship and business development during the programme.
My sincere thanks are extended to Prof. Rihan Khan Suri, Director, Centre for
Innovation and Entrepreneurship, for providing the opportunity to participate in this
training programme and for his encouragement in promoting entrepreneurial
learning.
I am grateful to the Entrepreneurship Skill Development Programme (ESDP) –
MSME and Jamia Millia Islamia for organizing this valuable training programme.
This course file contains the recipes and practical work completed during the
training. The knowledge and skills gained through this programme will help in
developing professional baking abilities and may also support the establishment of a
small bakery venture in the future.
Introduction
This practical file contains recipes and preparation methods learned during the
Bakery and Confectionery training programme. The course covered various bakery
products including cakes, cookies, breads, pastries, donuts and laminated
dough products.
The objective of this training was to understand bakery ingredients, mixing
methods, fermentation, baking temperatures and finishing techniques.
Index
S. No. Recipe Name
1 Butter Cookies
2 Vanilla Sponge Cake
3 French Heart
4 Multigrain Cookies
5 Butter Tea Cake
6 Chocolate Sponge Cake
7 Puff
8 Brown Bread
9 Croissant
10 Donuts
11 Burger Bun
12 Sheermal
13 Pizza Base
14 Naan Khatai
Recipe 1 – Butter Cookies
Sl no. Ingredients Weight / Qty. Photo
1 Powder Sugar 100 g
2 Maida 180 g
3 Custard Powder 5g
4 Milk Powder 7g
5 Butter 120 g
6 Milk/Water/Egg 20 g
7 Baking Powder 2 pinch
8 Vanilla Essence ½ tsp
Method / Procedure:
Beat butter and sugar.
Add milk or egg.
Add maida, custard powder and baking powder.
Prepare dough and shape cookies.
Bake until golden.
Baking: 180°C for 12–15 minutes
Recipe 2 – Vanilla Sponge Cake
Sl no. Ingredients Weight / Qty. Photo
1 Eggs 05
2 Powder Sugar 180 g
3 Maida 190 g
4 Salt 1 pinch
5 Vanilla Essence ½ tbsp
6 Water 20 ml
7 Cake Gel 5g
8 Oil 75 ml
9 Baking Powder tsp
Method / Procedure:
Beat eggs, powdered sugar and water until fluffy.
Mix maida, salt and baking powder.
Fold dry ingredients into egg mixture.
Add oil and vanilla essence.
Pour batter into greased cake tin.
Baking: 175°C for 30–35 minutes
Recipe 3 – French Heart
Sl no. Ingredients Weight / Qty. Photo
1 Maida 1 kg
2 Water 500 g
3 Sugar 200 g
4 Coconut Burada 150 g
5 Namak (Salt) 20 g
Method / Procedure:
Step – 1
Mix Salt, Water and Maida.
Dough Preparation
Prepare the dough and cover it for about 10 minutes to allow it to rest.
Additional Ingredients
Lily Star – 300 g
Use Ghee for preparation.
Baking Details
Time: 20 minutes (approx.)
Temperature: 200°C
Recipe 4 – Multigrain Cookies
Sl no. Ingredients Weight / Qty. Photo
1 Maida 100 gm
2 Atta 150 gm
3 Custard Powder 20 gm
4 Multigrain Mix Asrequired
5 Salt 1 pinch
6 Butter 200 gm
7 VanillaEssence– 1 tbsp
8 Sugar 250 gm
9 Milk Powder 40 gm
Method / Procedure:
1. Preheat oven if required.
2. Measure ingredients correctly.
3. Mix dry ingredients together.
4. Cream butter and sugar where needed.
5. Combine wet and dry ingredients.
6. Shape batter or dough.
7. Bake until properly cooked.
8. Cool before serving.
Recipe 5– Butter Tea Cake
Sl no. Ingredients Weight / Qty. Photo
1 Eggs 4
2 Powdered Sugar 180 g
3 Maida (Refined Flour) 190 g
4 Butter (Room 140 g
Temperature)
5 Oil 30 g
6 Milk Powder 12 g
7 Baking Powder 2g
8 Baking Soda 1g
9 Whole Milk / Water 25 g
10 Vanilla Essence ½ teaspoon
11 1 pinch
Elaichi Powder
Method / Procedure:
In a mixing bowl, whip eggs and powdered sugar until the mixture
becomes light and fluffy.
Add soft butter and continue mixing well.
Add vanilla essence and mix gently.
In another bowl, combine all dry ingredients:
o Maida
o Milk powder
o Baking powder
o Baking soda
Gradually fold the dry ingredients into the egg mixture.
Add milk or water and mix gently to obtain a smooth batter.
Pour the batter into a greased cake mould.
Bake in a preheated oven at 170°C for 30–40 minutes.
Allow the cake to cool before removing from the mould.
Baking Temperature: 170°C
Baking Time: 30–40 minutes
Recipe 6 –Chocolate Sponge Cake
Sl no. Ingredients Weight / Qty. Photo
1 Eggs 6
2 Cocoa Powder 65 g
3 Maida 150 g
4 Powder Sugar 220 g
5 Salt Pinch
6 Vanilla Essence ½ tsp
7 Chocolate Essence ½ tsp
8 Baking Powder 2g
9 Baking Soda 1g
10 Water 20 ml
11 Oil 60 g
12 Cake Gel 5g
Method / Procedure:
Beat eggs and sugar until fluffy.
Add cocoa powder and maida mixture.
Add baking powder and baking soda.
Add oil and essence and mix.
Bake in greased cake tin. Baking: 175°C approx 30 minutes
Recipe 7– Puff
Sl no. Ingredients Weight / Qty. Photo
1 Maida 500 g
2 Salt 9g
3 Sugar Powder 12 g
4 Butter 35 g
5 Chilled Water 270 g
Method / Procedure:
Knead ingredients into dough.
Rest dough 5 minutes.
Roll and apply butter layers.
Fold several times to create layers.
Cut shapes and bake.
Baking: 230°C initial bake then 160°C finish
Recipe 8 – Brown Bread
Sl no. Ingredients Weight / Qty. Photo
1 Maida 500gm
2 Atta 500 gm
3 Milk Powder 40gm
4 Sugar 50 gm
5 Oil 30 gm
6 Butter 50gm
7 Gluten 3 gm
8 Bread Improver 3gm
9 Yeast 30 gm
10 Salt 18 gm
11 Water 500gm
Method / Procedure:
Preheat oven if required.
Measure ingredients correctly.
Mix dry ingredients together.
Cream butter and sugar where needed.
Combine wet and dry ingredients.
Shape batter or dough.
Bake until properly cooked.
Cool before serving.
Recipe 9–Croissant
Sl no. Ingredients Weight / Qty. Photo
1 Maida 500 g
2 Gluten 5g
3 Bread Improver 2g
4 Butter 30 g
5 Salt 8g
6 Milk Powder 10 g
7 Milk/Water 280 g
8 Oil 20 g
9 Wet Yeast 15 g
10 Sugar 25 g
Method / Procedure:
Mix ingredients and knead for 12–15 minutes.
Rest dough for 10 minutes.
Roll dough and apply butter layers.
Fold and laminate dough.
Cut triangles and shape croissants.
Proof before baking.
Baking: 230°C for 18–20 minutes
Recipe 10– Donuts
Sl no. Ingredients Weight / Qty. Photo
1 Maida 500 g
2 Powder Sugar 50 g
3 Butter 35 g
4 Gluten 2g
5 Bread Improver 2g
6 Salt 9g
7 Milk/Water 240 g
8 Wet Yeast 12 g
9 Oil 20 g
Method / Procedure:
Mix all ingredients to form dough.
Knead and rest for 1 hour.
Roll and cut donut shapes.
Proof and deep fry until golden.
Recipe 11– Burger Bun
Sl no. Ingredients Weight / Qty. Photo
1 Maida (Refined 1 kg
Flour)
2 Milk Powder 20 g
3 Salt 9g
4 Powdered Sugar 45 g
5 Bread Improve 2g
6 Gluten 3g
7 Oil 65 ml
8 Water 270 g
9 Wet Yeast up to 13 g
10 Dry Yeast 8–10 g
(Use either wet yeast or dry yeast.)
Method of Preparation
Add all the ingredients together in a mixing bowl.
Mix and knead properly to form a soft dough.
Allow the dough to rest for 1–1.5 hours for fermentation.
Divide the dough into equal portions according to bun size.
Shape into smooth round buns.
Place the shaped buns on a greased baking tray.
Allow the buns to proof until they double in size.
Bake in a preheated oven.
Baking Details:
Parameter Value
Baking Temperature 135°C
Baking Time 10–11 minutes
Burger Bun Size:
Size Weight
Small 65 g
Medium 75 g
Large 90 g
Recipe 12– Sheermal
Sl no. Ingredients Weight / Qty. Photo
1 Maida (Refined Flour) 1.5 kg
2 Salt 25 g
3 Powdered Sugar 380 g
4 Bread Improver 12 g
5 Milk Powder 40 g
6 Gluten 12 g
7 Margarine / Butter 120 g
8 Oil 50 g
9 Coconut Powder 100 g
10 Tutti Frutti / Raisins 300 g
(Optional)
11 Cashew Nuts (Crushed) 200 g
12 Milk / Water 75 g
13 Wet Yeast 40 g
Layering Mixture:
Ingredient Quantity
Butter As required
Margarine (Margo Pride) As required
Mix both and use for layering.
Method / Procedure:
Take a large mixing bowl and combine maida, salt, powdered sugar, bread improver, milk
powder, and gluten.
Add margarine/butter and oil and mix properly.
Add yeast dissolved in milk or water and knead the dough until smooth and soft.
Add coconut powder, crushed cashews, and optional tutti frutti or raisins.
Knead well to distribute all ingredients evenly.
Allow the dough to rest for about 1½ hours for fermentation.
Divide the dough into 300 g portions and shape into dough balls.
Apply the layering mixture (butter + margarine) while shaping.
Flatten and shape the dough into traditional Sheermal form.
Place on a baking tray and allow slight proofing before baking.
Baking Details:
Parameter Value
Temperature 190–200°C
Baking Time 12–15 minutes
Recipe 13– Pizza Base
Sl no. Ingredients Weight / Qty. Photo
1 Maida 250 gm
2 Sugar 12 gm
3 Salt 5 gm
4 Butter 30 gm
5 Yeast 4 gm
6 Water 115 gm
Method / Procedure:
Preheat oven if required.
Measure ingredients correctly.
Mix dry ingredients together.
Cream butter and sugar where needed.
Combine wet and dry ingredients.
Shape batter or dough.
Bake until properly cooked.
Cool before serving.
Recipe 14– Naan Khatai
Sl no. Ingredients Weight / Qty. Photo
1 Maida 250 gm
2 Margarine / Butter 200 gm
3 Powdered Sugar 240 gm
4 Salt 1 pinch
5 Vanilla Essence 1 tsp
Method / Procedure:
Preheat oven if required.
Measure ingredients correctly.
Mix dry ingredients together.
Cream butter and sugar where needed.
Combine wet and dry ingredients.
Shape batter or dough.
Bake until properly cooked.
Cool before serving.