************ Dry cakes ***************************

English cakes

Ingredients

 250 gm-----butter/shortening
 250 gm----icing sugar
 8 pieces --- eggs
 15 gm------baking powder
 500 gm-----flour
 50 gm------raisins (if necessarily)
 100- 200 ml-----milk or water
 1 tabs—orange peel
 ½ teaspoon ----- egg yellow color
 1 tab spoon vanilla
 Pinch of cinnamon powder

Methods

1. Beat the butter & icing sugar together until creams & add vanilla & lemon peels, egg
yellow food color & any flavor
2. Poor gradually egg ( one by one at a time )
3. Sift the flour & dry ingredients mix together with the cinnamon (raisins)
4. mix dry ingredients in to creaming mixture & beat
5. Finally add milk & vary high speed mix 2 mine its until a good consistency
6. Pour in geris loaf tin & bake at 180 oc for about 60 min until wooden toothpick inserted
near the center come out clean
7. Cool & remove the loaf tin & again cool before slicing & slice 8-10 slice & dust with icing
sugar & to serving a plate

Muffin

Ingredients

 English cakes mixture

Method

1
1. English cakes mixture pour in to a geris muffin mold
2. Bake in hot oven at 220 0 c for about 10 up to 20 min
3. Cool in muffin mold & turn the bake muffin & dust with icing sugar & serving a plate

Raisin cakes or dry fruit cake

Ingredients

 English cakes mixture

 Raisin or dry fruits

Methods

1. English cakes mixture pour in to a geris mold

2. Sprinkle raisin or dry fruits in the top of the dough & bake in hot oven 1800 c for about 20-
60 min depending of the size you put in the mold
3. Cool & turn the mold serving by plate

Cups cakes
 You can use the same mixture that use for muffin cake but the difference is putting
cream on the cup cake for decoration

 Marble cake the same to English cake the difference is

cacoa

Orange fasting cakes

Ingredients

 500 ml ---- water

 200 ml -----oil ( sun flower oil )
 300 gm --- sugar
 60 gm ---- orange powder
 2 drops --- egg yellow food colure
 600 gm ---- flour
 30 gm ---- corn flour

2
 20 gm --- yeast
 30 gm --- baking powder
 1 ½ teas ----vanilla
 1 teas ---- orange flavor or orange peels
 2 teas---- orange jam for the top

Methods

1. In a large bowl combines water , oil , sugar , vanilla , orange flavor or peels orange powder
& food colure
2. Stir with a whisk until the dissolve sugar
3. Sift the flour & combines with baking powder yeast corn flour together & fold gently with
liquid ingredients
4. Pour in a geris round or loaf tin
5. Bake 2000 c preheated oven for 30-35 min
6. Cool & brush with jam on the top sprinkle coconuts or nuts
7. for 2 kg round bake in to 12 pieces slice & one loaf tin 8-10 pieces slices

Tip: - This mixture also good for making muffin & cup cakes

Banana fasting cakes

Ingredients

 100 ml---- oil (sun flower oil )

 250 gm – mashed banana
 250 ml ----- water
 100 gm ---- sugar
 400 gm ---- flour
 3 teas ---- cinnamon
 1 teas ----- vanilla
 1 ½ tabs ----- baking powder
 1 tabs ----- baking soda
 60 gm ------- raisins
 2 tabs ---- icing sugar or marmalade (for topping)

Methods

1. In a large bowl combines oil ,water , banana ,sugar , vanilla & cinnamon until dissolve sugar
2. Sift the flour with baking powder/soda mix together & fold gently with banana mixture

3
3. Pour in a geris loaf tin & bake at 2000 c preheated oven for 30 min
4. Cool & cut in to 8- 10 pieces & dust with icing sugar

************************ Cookies *************************************

Vanilla cookies
Ingredients

 150 gm------icing sugar

 375 gm-------butter/shortening
 600 gm-----flour
 3 pieces-----eggs
 2 teas-----vanilla
 1 teas …… cinnamon powder

Methods

1 Beat the butter/shortening & icing sugar until pale & fluffy
2 Gradually beat in the egg & vanilla
3 Sift the flour & mix to slowly cream mixture
4 Dust with the flour in to working table & put in cookies mixture
5 When a makes cookies machines
6 Open by machines & fill the same part of the dough
7 Insert your choose the cookies design & closing ring
8 A dry baking try pump the lever until the dough come out one small shape cookies
on the trey
9 Preheated oven 1800 c bake for about 20 mints
10 Take a baking sheet out of the oven & let it cool
11 Remove the cookies from baking sheet & decorate to serves
Piped cookies( fastig or non fasting)

Ingredient

 150 gm-------icing sugar

 375gm------butter/shortening
 600 gm-----flour
 ¼ ml …… warm water
 2 tea-----vanilla

4
 1 tea ….. cinnamon powder
Methods

1. Cream the butter & icing sugar together until cream textures
2. Gradually pour the water to the cream mixture & add vanilla
3. Sift the flour and makes a well at the center & fold very gently with cream mixture
4. Place the mixture in a piping bag with a star tube & pipe a dry baking sheet
5. Bake in hot oven at 1800 c for about 10-15 mints or until lightly golden brown

Sweet pastes (short crust pastry) for cookies and

tart
Ingredients

 500 gm------ flour

 250 gm----- icing sugar
 250 gm----- butter/shortening
 2 ½ ------ eggs

Methods

1. Sift the flour & make a well at the working tables center
2. Put in the center sugar & butter rub until dissolved butter
3. Mix flour & rub with sugar & butter mixture
4. Add egg kneed until a soft dough

Fruit tartlet or fruit tart

Ingredients

 Sweet pasts

Filling

5
 Custard cream , almond cream, on the top Mixed fruit

Glazing
 Jelly or jams

Methods

1. Roll out the sweet past & cut the dough in same size tartlet molds
2. the tartlet molds cover by dough
3. Put in the mold on the baking try & bake 1500 c for 12 – 15 mints
4. Turn the baking biscuits on the baking molds in to service & cool
5. Decorates mixed fruits in the bake tart biscuit & glazing top of the fruit
Chocolates tarts

Ingredients

 Bake sweet past biscuits

 Chocolates ganash

Methods

1. put chocolate gnash on the baked chocolate sweet past biscuits & decorate

Tip : - the other tarts – lemon tart: - custard cream, lemon flavor, wiped creams.
Caramels tart: - white chocolates, caramels jells, wiped creams, the all tarts uses on
baked sweet past biscuit.

. Choux pastes

Ingredients

 200 gm ----- butter / oil

 1 teaspoon ----- salt
 2 teaspoon ----- sugar
 500 ml ------- water and milk
 300 - 350 gm ----- flour
 8 -9 pieces ---- eggs

Methods

1. Bring the water, salt, sugar, butter /oil, to boil in the sauce pan remove from heat
6
2. Add the sift flour & mix in with a wooden spoon
3. Return to a lower heat & stir continuously 10-12 mints
4. Remove from the heat & allow to cool & gradually add the egg mixing well
5. The paste should be a good consistency & uses for choux pastes
6. Baking time 30-35 min oven temperature 2000 c in hot oven
7. Cool & fill with creams & dusts icing sugar on the top & serve

Puff pastes

Ingredients

 1 kg -------- flour
 800 gm ------ butter/shortening
 15 ml -------- lemon juice
 1 tablespoon ----- salt
 600 ml ------ ice /cold water
 200 gm ---- extra flours for dusting

Methods

1. Combines the lemons , salt , ice water and 100 gm butter stir until dissolved the salt
2. Sift flour in to bowl or electric mixer pour the liquid & knead until smooth dough
3. Dust flour in working surface & roll out in a rectangle around 60×40cm
4. put the 700 gm butter in the roll dough
5. Cover (fold )the butter with dough (this is one single turn)
6. Lightly flour in the working tables &roll out the dough rectangles (around 60×40)
7. The roll dough fold in dabble half turn again ( half turn the dough the right in to the left on the
centers & the other side’s or left in to right in center& the tow turn again turn )rest 15 min
8. Lastly roll out dough & fold in dabble turn & rest 30 mints minimum use 5 singl turn
9. After 30 mints uses in deferent kinds by of this ready fold puff dough.

Puff past (pastry) products ( palmiers,volovant,cheess strow

etc)

Millphonie
Ingredients

7
 60×40 cm roll or fold puff pasts
 500 ml – pastry creams
 3 tablespoon – icing sugar

Methods

1. 60 × 40 cm rectangles puff past roll out in 1 mm thick or roll out in one 60 × 40 cm size baking sheet
(pat era)
2. Put in dry baking try & prick the past all over with fork & bake at 2000 c for about 30 -35 mints &
cold & cut in 3 equals pieces
3. Put on one slice in a working tables & spread ( sandwich ) pastry creams & put on the second layers
on the pastry creams
4. Sandwich ( spread) with creams & put in last layer on the creams & spread with cream on the top of
last layers
5. Sprinkle puff crams on top of cream & slice very slowly & dust icing sugars remove on tables in to
plats & serves.

Croissants

Ingredients

 1 kg………flour /additional for dust 200gm flours)

 80 gm….sugar
 15 gm……salt (1 ½ tables spoons)
 25 gm……yeast (4 ½ tablespoons)
 15 gm…..bread improvers (4 ½ tablespoons)
 2 pieces ….egg for washing /glaze/
 2 pieces ….eggs
 500 ml…. water
 80gm…..butter
 30 gm milk powder if there is no use liquid milk
 500gm for fold

Method

1 Mix the all ingridientsexcept egg, butter & milk in large mixing bowl or
electric mixer bowl
2 Pour gradually 3 pieces eggs & milk or water knead until elastic form or
smooth dough
3 Rest for 3-5 min
4 Roll out the dough dust flour work surface rectangle shapes or 70 by 40 cm
rectangles

8
5 Cut the butter small sizes & put on in inters parse on the dough
6 Fold the dough 2 said turns in the center (one layer turn on bottom of
butter layers & the other layers put on the dough
7 Roll out the dough rectangles &repeat double turns (4 turn’s layers) Resting
3 0 min and single turn
8 When the butter is corporate roll out dough to about 1 cm thick & 22cm
wide 70cm length
9 Pizza cuter or plain knife cut the dough in to square .diagonally to triangles
the diagonals shapes roll for bottom to above & apex till croissants shapes
10 Prove in a little steam or until double in size in warm place 60 mints
11 Egg wash & 2000 c preheat oven bake for 15- 25 mints until golden browns’

Tip ; -in additional before croissant rolling staff chocolate slice cheese. &
Custard cream one of uses.

Raised Doughnut

Ingredients

 1 kg…..flour
 30 - 40 gm.…yeast
 20 gm.….bread improver (2 table spoons)
 100 gm.….sugars
 15 gm.……salt
 60 ml……..shortening or oil
 500 ml…..cold water
 1 teaspoon…orange /lemon peels , cinnamon powder or vanilla,
 Oil for deep fry

Method

1 Sift the flour with salt in large bowl or working tables

2 Make a well in the center add the yeast sugar oil cinnamon & vanilla & with
small water dissolves the solid
3 Knead the dough until it stops stick to your hands or electric mixer
4 Cover the dough 3 up to 5 min rest
5 The dough by rolling pin rolls out 2 cm thick & cut the circle 8 or 9 cm
doughnut cuter 15-17 pieces doughnut.
9
6 Put in lightly grease baking try and lit rise warm place until double in size
7 Very slowly put in the deep fry hot oil cook until sit the bottom is golden &
turn over & cook on other

Chocolate Gnash glaze (or) melt pure chocolate for glaze

Ingredients

 150 ml …….. warm milk or whipped cream

 100 gm. ….. dark chocolate

Methods

1. Bring on dark chocolate in the small bowl & put in boiled water
2. Stir until malts chocolates & Remove from boiled water
3. Add hot milk or whipped creams & mix until good consistency or use viseversal
4. Rest 7- 12 min & uses doughnut or any cakes
5. Uses for chocolate gnash 5 -7 pieces covers doughnuts

Chocolate doughnut glaze

Ingredients

 100 gm.…powder sugar

 20mg….cocoa powder ( 1 table spoons)
 20 ml …..warm milk/water (2 table spoons)
 1 teaspoons……vanilla

Methods

1 combines a small bowl sugar, cocoa, & vanilla until avoids lamp
2 Mix together milk or water with oil pour in cocoa mixture & stir until
combines
3 Put bowl in warm water stir 2 mints at a good consistency
4 Remove on the warm water & cool 5 mints & 3-4 pieces uses for doughnuts

Sugar glaze
Ingredients

 100gm…..powder sugar
 2 table spoons….. corn starch
 ½ teaspoon ………...vanilla

10
 1 teaspoon ………… lemon juices
 Additional milk or water

Method

1 Mix the powder sugar with 2 tablespoon milk or water in a bowl until
smooth
2 Add vanilla & lemon juices & stir a good consistency for thick add small
quantity additional milk/water
3 Use for 2-3 covers cool deep fry raised doughnuts

***************** Genoese (sponges) ******************

Basic white vanilla Genoese (sponge)

Ingredients

 10 pieces ------ eggs

 150 -200 gm -------- sugar
 250 gm ------- flour
 3 teas ------ vanilla

Methods

1. Whisk the egg with sugar and vanilla until dabble in size
2. Sift flour & fold in to the egg mixture very gently
3. Pour the mixture in to a paper lined greased baking mold
4. Bake in hot oven 1800 c for 30 mints
5. Cool and uses any cakes for the basic

Basic black or chocolates Genoese (sponge)

Ingredients

11
 10 pieces ---- egg
 200 gm …… sugar
 200 gm ----- flour
 50 gm ------ cocoa powder

Methods

1. Whisk sugar with eggs until dabbled in size

2. Sift flour & cocoa powder & combines & fold in egg mixture
3. Pour in the mixture in to greased paper on the baking mold
4. Bake in hot oven 1800 c for about 30 mints & cool before using

White vanilla Genoese (for swize roll)

Ingredients

 10 pieces ----- eggs

 150 gm ------- sugar
 3 teas ---- vanilla
 150gm ------- flour

Methods (1)

1. Whisk the egg with sugar and vanilla by electric mixer 3-5 mints high speed until lightly
fluffy
2. Sift the flour and very gently fold
3. Pour in greased sponge tin & bakes in hot oven 2000 c for about 10 -12 mints
4. Cool before uses

. Chocolates Genoese (for swize role)

Ingredients

 10 pieces ----- eggs

 200 gm ------ sugar
 170 gm ------ flour
 35 gm ------- cocoa powder

Methods

1. Whisk egg with sugar & vanilla until lightly

2. flour & cocoa powder Sift very gently

12
3. Pour in greased sponge tin & bakes 2000 c for about 10 -12 mints & cool before using

******************** Creams *********************************

Creams Chantilly

Ingredients

 100 gm ---- powder creams Chantilly

 150-200------- water or milk

Methods (1)

1. Mix milk or water with Chantilly in medium bowl whisk 7-10 mints by hand whisker until
becomes thicker or creams consistency

Methods (2)

1. Milk or water with Chantilly powder pour in electric mixer bowl whisk 5 mints at high speed
until a good consistency
2. Uses ready creams for any cakes

Cold custard creams

Ingredients

 80 gm ------ custard powder

 150-180 ------- water or milk

Methods

1. Put the water in a bowl

13
2. Slowly add the custard powder & mix by hand or electric mixer for 5 mints at high speed
until dabbles

Custard creams

Ingredients

 500 ml ------- milk

 125 gm ------ sugar
 70 gm ----- custard powder or corn flour
 50 ml…….. cold water/milk
 25 gm ------- un salted butter
 1 teas ---- vanillas
 2 drops ----- ram or brandy

Methods

1. Boil the milk sugar vanilla & butter together

2. Dilute the custard or corn flour with milk/water
3. Add dilute custard in to boiling milk in low heat stir & cook until thick
4. Removes the heat & cool before using

Boiled butter creams

Ingredients

 450 gm ---- un salted butter/ shortening

 105 gm ----- sugar
 105 gm ------ sugar
 4 pieces …… egg white
 60 ml………. water
 2 pieces ….. lemon juice
 2 teas vanilla with ¼ teaspoon ram essences
 2 teas vanilla with ¼ teaspoon almond essences
 2 teas vanilla with ½ teaspoon brandy

Methods

1. Combine 105 sugar with water have sauce pan cook over medium heat soft ball stages

14
2. Place the egg whites in mixing bowl & beat until foamy (medium sift & beat until foamy
(medium stiff peaks form)
3. Gradually add boil sugar beaten again
4. Finely add butter a few pieces at a times beat until smooth
5. Add any for above choices essences with vanilla beat until good tasty & Uses for any creams

Fresh cream (Mama)

Ingredients

 500 ml ---- fresh creams (mama or other creams)

 75 gm --- sugar
 2 teas --- vanilla

Methods

1. Whisk the all above ingredients put in one bowl or electric mixer 1-2 mints until creamy
consistency
2. Uses for any cakes

***************** Sweet sauces or Syrups ***********************

Sugar syrups (1)

Ingredients

 600 ml ------ water

 150 gm ----- sugar
 1 piece ----- orange peels
 4 pieces ------ dry cinnamon
 1 teas ----- vanilla

Methods

1. Boil the sugar vanilla & cinnamon

2. Remove the heat and add lemon peel
3. Cool and uses for cakes items

Sugar syrup (2)

Ingredients

15
 600 ml ----- water
 150 gm ----- sugar
 2 teas ----- vanilla
 2-3 drop ------- any essences

Methods

1. In one medium bowl mix the all ingridientstogether

2. Whisk by hands whiskers until dissolved sugar & a good tasty
3. This simple sugar syrups uses for any cakes

Tip : - uses for any essences be careful do not to mach drops any essences because product is
strong

Coffee syrups

Ingredients

 600 ml ----- water

 200 gm ----- sugar
 150 ml ------ strong coffee or
 6 tables ----- nice coffee
 ½ teas ------- vanilla
 1 tables – amarula (amaretto ) or Malibu or baileys
 1 tables – cognac or brandy or 2 drops ram

Method

1. combines water & sugar in one bowl until dissolved sugars

2. Add strong coffee or dilute by little warm water nice coffee
3. Add by combination vanilla with liquors like
A. Amarula, ram , vanilla
B. Malibu , brandy , vanilla
C. Baileys, cognac , vanilla
4. Uses only coffee cakes items

Strawberry syrups

Ingredients

16
 600 ml ------ water
 150 gm ----- sugar
 1 teas ----- vanilla
 30 ml ------- strawberry syrups
 1 teas ------ strawberry essences or 2 drop ------ toothy fruity essences

Methods

1. The all above ingredients mix together in one bowl & whisk until dissolved sugars and uses
for any cakes.

Black forest

Ingredients

 1 quantity bakes chocolates (black) Genoese

 500 ml – strawberry syrup
 3 tablespoons – strawberry jams
 Whipped creams
 Black chocolates curl
 Fresh strawberry haves

Methods

1. Cut the Genoese 4 equals pieces

2. Put the first layers in plaits moisten with strawberry syrup & spread creams &jams
3. Cover with second layers moisten with strawberry syrup & spread creams
4. Cover with 3rdlayers &moisten with strawberry syrup & spread creams &jams
5. Cover with the last layer moisten with syrup spread creams smoothly the ends
6. Put in d frizzier 10 mints until dried creams
7. Measured by 4 fingers Cut in to equal 10 pieces & pipe by stare nozzle in the centers
8. sprinkles the chocolates curl &put the fresh strawberry over the top of pipes & serves

White forest cakes

Ingredients

 1 Quantity bakes white vanilla Genoese

 500 ml – sugar syrups
 Creams
 White chocolates curl

17
 Fresh strawberry haves
 3 tablespoon strawberry jams

Methods

1. Cut the Genoese 4 equals pieces

2. Put the first layers in plaits moisten with strawberry syrup & spread creams &jams
3. Cover with second layers moisten with strawberry syrup & spread creams
4. Cover with 3rd layers &moisten with strawberry syrup & spread creams &jams
5. Cover with the last layer moisten with syrup spread creams smoothly the ends
6. Put in d- frizzier 10 mints until dried creams
7. Measured by 4 fingers Cut in to equal 10 pieces & pipe by stare nozzle in the centers
8. sprinkles the white chocolates curl &put the fresh strawberry over the top of pipes & serves

Tiramisu

Ingredients

 1 Quantity bake White vanilla Genoese

 600 ml – strong coffee syrups
 Fresh creams
 1 tablespoon –cocoa or powder coffees

Methods

1. Cut the Genoese in to 3 equals pieces

2. Put the first layer on the plats & Moisten coffee syrup & spread with creams
3. Cover with other layer & repeat the first methods
4. The finals layers on the top moisten with syrups &spread creams smoothly
5. Put in frizzier 10 mints & out cut in to 10 equals pieces
6. Arrange some cuts of paper on the center such as flowers shapes, hearts shapes dust cocoa
or powder coffee over the top of cakes remove the paper from the center.

Tip : - tiramisu cup: - is a pudding like a dessert, ingredients : - *White Genoese or

lady fingers,*coffee syrup,* Fresh creams and coffee or cocoa powder for a dusting &
chocolates methods :-put Genoese or lady fingers on the bowl & moisten with coffee
syrups & stir by spoons put one tablespoon Genoese or lady mix the bottom of cup & cover or
pipe Fresh creams repeat the first methods until top of for the cup &spread with creams
smoothly cool 5 mints & dust cocoa or coffee powder & decors by chocolates & serves with
cup.

18
. Opera cakes

Ingredients

 1 quantity vanilla Swiss roll Genoese

 600 – ml coffee syrup
 Butter creams
 Chocolates gnash

Methods

1. Cut the sponge in equals 4 pieces

2. Moisten the first layers with syrup & spread with creams & glaze gnash
3. Put another layers on the top of gnash with syrup & spread creams & glaze gnash
4. Cover the 3rd layer on top of gnash with syrup & spread creams & glaze gnash
5. Put the last layers on top of gnash with syrup & spread creams smoothly
6. Put in d-frizzier 10 mints until dried creams &glaze the top chocolates gnash put in d-frizzier
3-5 mints until chocolates gnash settles
7. Cut in to 10 pieces measured by 4 pieces fingers & using sharp pastry knife which is deep in
hot water finally put in plates & serves

Black forest torte

Ingredient

 1 quantity round chocolates bake tote ( see methods 1)

 600 ml – sugar syrup (2)
 Whipped cream
 Chocolates curl
 Fresh strawberry haves

Methods

1. Cut the Genoese in to 3 equals pieces moisten the first layers with the syrup &spread
cream
2. Put the second layers on the top of cream moisten with syrup &spread cream
3. Covers the last layers on the top the creams moisten with syrup cream smoothly off all over
the cakes
4. Sprinkle the chocolate cure & rosette b/n decoration or pipe cream & put in fresh
strawberry over the pipe (rosette) creams & serve

19
BREAD
Basic bread dough recipe

Ingredients

 1kg…bread flours
 20 gm…yeast or (2 table spoons)
 10 gm… salt (1tables spoons)
 20 gm…bread improver (2 table spoons)
 600 +/- ml …warm/cold water
 10 gm….sugar (1 tablespoons)

Method

1. Sift the flour with salt

2. Add the sugar and improver, yeast
3. Warm/cold water and oil mix together gradually pour flour mixture
4. Knead until the dough stops sticking to your hands or electric mixer by Hooke
5. Use the dough for deferent kinds of bread

Baguette bread

Ingredients

 basic bread dough (but not use the bread improver)

Method

1. Pinch of down the dough on lightly floured surface and

2. Weight the dough 240 gm
3. Roll up each gm of the dough lightly at 60 cm length pounding out air
4. Place 3 inch put in greased baking sheet/pat era/
5. Make a lightly diagonal slashes at 2 inches &let rise in a warm place for about20 – 30
min or until double size
6. Bake at Preheat oven 200o c for about 20 mints
7. Brush water with oil mix & on the top of the hot bake baguettes

Hot-dogs bread
Mini baguette method &ingredients Bothe of similar but mini baguette

20
Dough 40gm weight roll like sausage diagonal slashes.

Brawn hot-dogs with oats bread

Ingredients:-240 gm-basic bread dough, 1tablespoon- brown cocoa powder, 45 gm oats &
1pieces egg for wash

Methods: -the all ingredients knead until brown dough & makes likes hot dogs they are not
cut/diagonal slashes/ before baking egg wash & sprinkle of oats

Other method the basic bread dough mix together 60 gm oats & egg wash sprinkle of oats

Long loaf /Kara bread/

Ingredients

 800 gm basic bread dough

Method

1. Process as baguette oil/butter brush long loaf tin

2. Place put in the dough cloth tin or long loaf tin
3. Leave in a warm place 20 min until double in size
4. Set the oven 2000c & bake for 25 min

Brawn long loaf /brawn Kara bread/

Ingredients

 500 gm …bread flour

 1 ½ tablespoons…cocoa powder
 2tablespoons…sugar
 1 teaspoon…. salt
 1 ½ tablespoon ….. yeast
 1 ½ tablespoon ….. Bread Improver
 300 ml … warm/cold water

Method

1. Sieve the flour with salt and cocoa powder Add the sugar, improver & yeast
2. Warm/cold water gradually pours flour mixture

21
3. Knead until the dough stops sticking to your hands or electric mixer until brawn
smooth dough
4. Process as like long loaf & place put in the dough cloth tin or long loaf tin
5. Live in a warm place 20 min until double in size
6. Set the oven 2000 c bake for about 25 min

Mini roll breads

Ingredients

 Basic bread
 Egg washed if necessary

Methods

1. for shapes make rolls see picture see picture last pages
2. Rest& cover plastic 20 min until double sizes
3. Bake in 2000 c hot oven for about 20 mints
4. After baked oil with water combines brush slowly
Tip: --if makes by basic bread dough methods use must are not before baking egg Wash
but if necessarily before baked egg glaze and bakes (see last page make up Techniques)

(Focaccia (Italian breads)

Focaccia breads

Ingredients

 800 gm – basic bread dough

 50 ml –melted butter or oil
 1 medium slices Spanish onions (faro onions)
 2 tablespoon – fresh rosemary
 ½ teaspoon – salt
 2 tablespoon – chopped Garlic

Methods

1. The dough roll in to 60 cm in long oval loaf shapes & put in grease baking sheet
2. Press the dough with finger tips in to four row

22
3. Cover & leave in a warm place for about 20 mints until will risen
4. Mix the oil or butter with salt&chopped garlic until dissolved salt & slice the onion to
Julian
5. Brush with oil or butter mix on the top dough & sprinkle onion & rosemary
6. Drench the remains oil/butter mixture &bake in hot 2000 c oven for about 20 mints
until lightly golden browns & cool on a baking try & cut & serves

Parsley Focaccia

Ingredients

 500 gm…..basic bread dough, roll out 30 ×20 cm and 1 cm thick rectangles &remove in
dry baking sheet (pat era) & put in warm places until dabbles sizes

Topping (pesto souse)

 3 tablespoons ….chopped Garlic
 ½ teaspoons ……salt
 3 tablespoons ….chopped parsley
 50 ml…butter/olive oil (other oil)
 pinch of…black papers
 50 gm……feta cheese
Methods

1. Garlic ,salt , parsley ,oil or butter, paper mix in one medium bowls
2. spread garlic mixture on the top rise dough
3. Cut rise dough in small Equal Square& put in one cube (large dice ) feta cheese on the
top
4. Bake in hot 2000 coven for about 12-15 min

Oats (ray) breads

Ingredients

 450 gm.……Wheat flour

 50 gm.……ray flour
 20 gm…….yeast (2 tablespoons)
 20 gm……Bread improver (2 tables spoons)
 10gm…..salt ( 2 tea spoon)

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 10 gm…...sugar (1tables spoons)
 50 gm…..Oats (on the topping)
 300 +/-ml…….Warm/cold water

Method
1. Sift the flour and ray flour make a well in the centers in working tables
2. Add yeast improver and sugar and 30 gm oats
3. Knead pour the water the dough stops sticking to your hands or electric mixer by
Hooke
4. Rust the dough 3-5 mints
5. Shape the dough in small bolls each of them weight 40gm or mediums baguette or other
shape
6. Cover &put warm place &live to rise until it has double in size
7. Little water with flour mix on bowl brush over the top Remain oats sprinkle
8. Set the oven to 2000 c bake for 20 min

Barley with wheat bread

Ingredients

 400 gm……wheat flour

 100 mg…… brawn(black) barley flour
 20 gm……..yeast (2 table spoons)
 20 gm…….bread improver (2table spoons)
 10gm…….salt (1tables spoon)
 10 gm……sugar (1 table spoons)
 300 +/- ml…..warm/cold water

Method

1. Sift the two flour and salt make well in the centers
2. Add the yeast improver sugar by little water mix with fingers until solid
dissolve
3. Knead until it’s elastic &smooth about 10-15min
4. The dough divided by 40gm
5. Roll smalls balls put grass baking try
6. Cover put warm place to rise until it has doubled in size.
7. Set the oven 2000 c bake for 20 min when come out the oven brush oil with
water

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Hamburger buns

Ingredients

 500 gm…….bread flour

 30 gm….yeast (3tablespoons)
 30 gm….bread improver (3tablespoons)
 10 gm….salt (1 tablespoon)
 40 gm….sugar (4 tablespoons)
 pieces … egg
 1 or 2 …… for egg wash
 350 ml +/- …..warm/cold water or milk
 60 gm…..shortening/butter
 60 gm…..sesame seed, pop seed

Method

1 Sift the flour with salt and make a well in the center in working table or electric mixer
2 Put in the canter sugar yeast improver and little water/milk still until well combined or
the solid dissolved& Add egg & shortening
3 Knead until its stop sticking to your hands becomes elastic & rest 5 mints
4 Divided the dough in to 100-120 gm.
5 Put the roll dough on the greased baking sheet & prove (until double sides)
6 Egg wash sprinkle the sesames seeds or pop seed over the top.
7 Bake at 1800 c for about 20 min until golden

Mini sweet bread

Ingredients

 500gm……bread flour
 20 gm……yeast (2 tablespoons)
 20gm…..bread improver (2tablespoons)
 50gm….sugar (5tablespoons)
 50 gm … butter or shortening
 3 drop….yellow food color
 250 +/-ml….warm/cold water
 1 pieces ….egg wash

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 Method

1. Sift the flour with salt

2. Add the yeast improver sugar butter /shortening combines color with water
3. Knead until elastic & yellow smooth dough.
4. Cover plastic reset 3-5mints
5. Shape the dough in a small balls each of them weight 40gm
6. Cover by plastic & put in warm places until double in size
7. Egg washes all size and bake set the oven to 1800 for 20-25min or until golden

White Multi Grain Breads

Ingredients

 500 gm…….basic bread dough

 20 gm……..have cooked Wight sorghum
 20 gm……...oats
 20 gm……… pumpkin
 20 gm ……seas am seed (Wight &Blake)
 20 gm …… pop seed
 20 gm…….black seed

Methods

1 Mix the all ingridientsor knead

2 And you make any shapes like mini roll bread, Hamburgers bun, long loaf or baguettes
3 Leave in warm places until double sizes
4 Set the oven 2000 c & bake for 25mints
5 After baked brush oil with water combines glaze

GRISSINI

Ingredients

 500gm….flour
 35gm……sugar(3 ½ tablespoons)
 7mg……..salt ( 1 ½ teaspoon)
 300 ml…..warm water
 10gm……yeast (1 tablespoon)

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 30 gm…….. oil or shortening
 1 teaspoon ……vinegar

Method

1 Sieve the flour &salt make a well in the center

2 Add the sugar yeast improver water & vinegar dissolve the solids
3 Knead the dough until medium stiff
4 Wight the dough 40 gm. & make roll 60cm long stick
5 Put on the lightly greased baking sheets well a part
6 Cut the rolled long in to 3 equal lengths 20 cm each
7 Spread the water over the rolled grissini & sprinkle seam rest for 10min
8 Set the oven 2000 c bake for about 15 min or lightly golden brown.

Garlic Grissini
Ingredients

 Basic grissini dough

 30 gm peeled & crushed (mashed )garlic

Methods

1. Basic grissini dough and masher garlic mix or knead until combined garlic the shapes
your choose

Rosemary Grissini

Ingredients

 Basic grissini dough

 1 table spoon fresh chopped rosemary
 Or 1 teaspoon rosemary powder

Method

1. Sameas garlic grissini mix the all ingridientstogether or chopped rosemary and basic
grissini dough knead and spread the water & sprinkle rosemary powder & bake

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Twisted Grissini

Ingredients

 Basic bread dough

Method

1. Twisted grissini split the dough roll as stick & twist

2. Spread the water over the twisted stick & sprinkle sesame rest & bake as above.

Peppercorn Grissini

Ingredients

 Basic grissini dough

 1 tablespoon peppercorn

Method

1. Mix the all ingridientsor knead until combines peppercorn

2. The shapes any your choose makes

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******************** Pizza *********************
Basic pizza Dough

Ingredients

 500 gm….flour
 ½ table spoon…..yeast
 50 ml ……oil
 5 gm…..sugar (1teaspoon)
 5 gm …… salt (1teaspoon)
 250 ml……cold water

Methods

1 Sift the flour

2 Add yeast salt sugar, oil and water combines
3 Knead the dough until medium stiff
4 Wight the dough 200 gm &4 min rest rap plastic bag
5 Use for any kinds of pizza standard or basic dough.

Basic pizza sauce (tomato sauce (1)

Ingredients

 1 kg ……..tomato
 50 ml…..oil
 3 tablespoon ….Tomato pure
 1 tablespoons….salt
 3 table spoon…chopped Garlic
 1medium basil
 ½ teaspoon rosemary or 1 medium size fresh Rosemary
 2 Pinch of black peppers
 ¼ teaspoon…. mace

Methods

1. wash the tomato well remove the seed and liquid

2. chopped or mashed until tomato juice

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3. Put in a large saucepan and cook a medium heat. do not mix until avoid water
4. at end of water add tomato puree and garlic ,rosemary, black pepper basil ,salt & oil
5. cook 2 minute in lower heat & remove saucepan
6. Feel cold used for any kind of pizzas.
7. In portion this basic pizza sauces uses 4 largest pizza

Tomato souse (2)

Ingredients

 500 gm. … tomato

 50 gm. …. Garlic
 50 ml …. Oil
 2 table ….tomato puree
 1 ½ tables …. Salt
 ¼ teas … mace
 ¼ teas….. black pepper
 ¼ teas …... rosemary powder or fresh
 1 small …. Link
 1 small ….. onion
 1 medium basil
 Little celery

Methods

1. Wash the tomato & mashed until tomato juice

2. Place in a small sauce pan cook them on medium heat
3. The onion ,garlic ,lice ,celery mashed
4. Add mashed ingredients in to cook
5. Finally add tomato puree spices, salt, oil, basil and stir cook 3 min

Garlic oil

Ingredient
 40 gm ----- chopped (mashed) garlic
 200 ml-------oil (son flowers oil)
 2 teaspoon----- oregano
 Little basil seed

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 2 small slice hot pepper

Method

1. put the all above ingredients in small bawl

2. more mix by spoon and use before or after baked sprinkle any pizza

Green chill souse

Ingredients

 100 gm… green pepperoni

 50 gm….. garlic
 50 ml……oil
 30 ml….vinegar
 50 ml…. water
 1 tablespoon salt
 1 medium onion
 ½ medium leek (barrow onion)
 Small salary lives

Method

1. The all above ingredients mashed until

2. Use any pizza

Margarita

Ingredients

 200 gm.…….pizza dough

 30 gm………Tomato souse (3 table spoon)
 120 gm…grated mozzarella cheese
 1 medium …..chopped pepperoni
 1medium….. slice tomato
 1 table spoon ….oregano
 2 table spoon….Garlic oil

Methods

1. Rollout the pizza dough to large circle about 30cm radius half inch thick &transfer to a
baking tray

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2. Spread the tomato sauce on the top of the dough
3. Sprinkle mozzarella cheese, and pepperoni, slices tomato &oregano
4. Drench of garlic oil on the top of ingredients
5. Bake in a hot oven 2500c for about 15-18 min until the bottom lightly golden brown
6. Cut in to 8 pieces & serve hot

Pizza vegetables

Ingredients

 200 gm.…..pizza dough

 3 tablespoon…. Tomato sauce
 2 big …..shared carrot
 1 big …..zucchini (half boiled cooks)
 75 gm.…. green beans (Fossella half boiled cooks)
 1big …….chopped leeks (barrow onions)
 Pieces….. spinach (half boiled cooks)
 ½ Pieces …… cabbages (half boiled cooks)
 2 medium size …… broccoli (half boiled cooks)
 4 mediums…. green pepper (out seeds & split)
 3 tablespoon …..chopped garlic
 100 ml ….. oil
 1 tablespoon…… salts
 Pinch of rosemary

Methods

1 The all half boiled cooks vegetables drains the water

2 Heat the oil with chopped leeks in sauce pan
3 Add zucchini, green beans, spinach, cabbage ,broccoli,3-5 min cooked finely add carrot
& green paper add salt & spices remove the pan
4 Roll out the dough in larges circle & spread tomato sauce
5 sprinkles assorted vegetables over the tomato sauces
6 spread garlic oil and Bake the hot oven 2500 c about 18 – 20 mints

Special Pizza

Ingredients

 200 gm. ……. Pizza dough

 2½ tablespoon ….. tomato souse

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 100 gm. ……… hot dog (beef or chickens or ham)
 100 gm. …. Minced baked meat
 1 tin ….. tuna
 200 gm. …. Chicken (1/2 boiled cook )
 2 pieces ….. slice stewed egg
 pieces …… slice black olive
 15 gm. ……. Mushroom
 1 tablespoon…… oregano
 2 pieces………. Slice green pepper
 120 gm. ……. Mozzarella cheese
 2 tablespoon …… garlic oil
 60 ml …………. Oil

Methods

1 Heat the oil & 1 tablespoon garlic oil on the pan & add hot dog & cook 5 mints or until
dryad & lightly golden
2 Roll out the large circle pizza dough
3 Spread tomato souse on the over the rolled dough
4 Sprinkle cheese, baked hot dog, slice egg, olive, pepper, mushroom, chicken& oreganos,
&drench garlic oil.
5 Bakes in hot oven 2500 c for about 18-20 mints

Pizza Altoona
Ingredients

 200gm--------pizza dough
 3 tablespoon------tomato souse
 1 small------------tuna tin
 1 pieces------------ring slice onion
 pieces----------sliced black olive
 120 gm-------------Mozzarella cheese
 2 table spoon------Garlic oil

Methods

1 Roll out the dough in large circle

2 Spread the souse over the rolled dough
3 Sprinkle tuna, onion, olive, and mozzarella
4 Drin the table spoons garlic oil on the top of mozzarella
5 Back in hot oven 2500c about 18-20 mints
6

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 Broccoli pizza
Ingredients

 200 gm.…..pizza bough

 3 tablespoon….tomato souse
 1 small of green broccoli
 1pices …..red pepperoni
 1pices…..yellow pepperoni
 ½ pieces…..zucchini
 3 table spoon…….chopped garlic
 100ml………..oil
 1 ½ teaspoon…….salt
 120gm…….mozzarella cheese ( if necessary )
 Pinch of rosemary

Methods

1 Roll out the dough to large circle (30cm readies ½ thick)

2 Transfer to baking try
3 ½ cook and separated the head in small flowers
4 Heat the oil with garlic in pan add slice red & yellow pepperoni & ,slice zucchini about
3min
5 Drain water the broccoli, then Add to the pan & spices salt
6 Remove it from the pan & cold
7 Spread the broccoli mixture over the tomato souse & ( your choice sprinkled
mozzarella)
8 Bake in hot oven 2500c for about 18-20 mints
9 Serve 8 pieces cut & hot

Pizza Calzone (Folds Pizza)

Ingredients
 200gm----------pizza Dough
 3 tab spoon ---------Tomato Sauce
 75gm --------------ham ( meet)
 120gm --------mozzarella
 2 tabs spoon -------Garlic oil
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 Method
1. Roll out the dough 30 cm rounds
2. spread the Tomato sauce over the rolled dough and the rim of the dough un covered
sauce
3. Sprinkle the mozzarella, ham, and drench of garlic oil
4. Fold the dough in half (half-moon) and press slightly on rounds rim
5. Seal by toothpick and brush garlic oil
6. Bake in hot oven 2500 c for about 18-20 mints

Mini cocktail pizza

Ingredients

 500 gm----basic pizza dough

 150 gm----Tomato souses
 3 pieces-----slice tomato
 45 gm----slice black olive
 40 gm----mushroom’s
 3 tables ----oregano
 5 tables----garlic oil
 120 gm.----Mozzarella cheese

Methods

1. Dust with the flour & roll out the pizza dough about 1 ½ cm thick rectangles
2. Cut a small circle cutter or one coffee cup size cut down.
3. Remove the grease baking try & spread tomato souse on the cocktail cut dough.
4. Putin the slice tomato ,black olives, & mushrooms
5. Sprinkle mozzarella & oreganos
6. Drench the garlic oil & bake preheated oven to 2000 c for 20min
7. Serve a hot immediately

Tip;- mini pizza topping only slice tomato uses the other topping your choices like
pepperoni, bake meat, tuna, vegetables.

Pizza
Dough Ingredients

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 500 gm-------flour
 ½ tablespoon---yeast
 1 tablespoon------bread improver
 1 ½ teaspoon------salt
 teaspoon-------sugar
 300 ml----------water
 tablespoon--------oil
 Pinch of rosemary
Topping ingredients
 1/2 gm--------tomato
 4 pieces---------green pepperoni
 2 pieces--------onion
 5tablespoon---tomato puree
 ½ teaspoon--------salt
 50ml------------------oil
 4 tablespoon-------garlic oil
 Pinch of rosemary
 Pinch of black pepperoni

Methods

1 Sieve the four & salt add other ingredients & kneed like bread
2 The shape dough in roll a small boll such as them weighting dough 100 gm& 8-9 pieces
roll pizza dough.
3 Remove the geris baking try & put in 4pic roll dough one baking try to fare
4 Cover plastic & let rest dough double in size
5 Press by finger make circle on a baking try
6 Spread all dough 2 table spoon ,tomato puree.& rest a few minis
7 Slice tomato remove seeds & liquids
8 Slice tomato ,onion, pepperoni, same size .&put in a small bowl combines
9 Add tomato puree, spice, salt oil, and mix together by wood spoon.
10 Sprinkle in circle Pisa dough & lastly oregano & drench garlic oil
11 Bake breathed oven for 2000 c about 20 min until bottom golden brown
12 Serve a hot.

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Thank you very much for your attention!!!

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