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BAKING WORKSHOP: SEASON 2-DAY 1

1.Gateaux- Mix fruit Shortcake

Ingredients:
● Sponge Base
● Egg yolk-105gm
● Egg -165gm
● Sugar -165gm
● Flour -82gm
● Corn-flour 20gm.
● Melted Butter 51 gm.
● Vanilla essence 1 tsp.

Procedure:
● Preheat the oven for 20 minutes at 200⁰c.
● Make soft meringue with egg yolk, eggs & sugar.
● Sieve all dry ingredients & mix (cut & fold Style) with the meringue.
● Add the rest of the ingredients.
● Pour the batter in a mold & bake 20 minutes in 170⁰c

Chantilly cream
Ingredients:
● Whipped cream 500m (master gourmet gold)
● Icing sugar 60gm
● Mascarpone / cream cheese 40gm
● Fresh strawberry, blueberry, orange, kiwi, mango - 300gm (for Middle part and
decor)

Procedure:
● Whip the cream in a semi foam stage.
● Add cream cheese & icing sugar, stop beating when it comes to the piping
consistency.
● Cut the half portion of fruits into slices. Keep half separate for déco
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2.Danish Dough for Cinnabun

Ingredients:
● Flour 350g
● Sugar 40g
● Salt 8g
● Yeast 15g
● Improver 8g
● Butter 60g
● Chilled Egg 1pc
● Chilled Milk 115ml
● Ice Cube 50ml
● Margarine 225g

Procedure:
● Combine all the ingredients together & make soft dough. Roll the dough &
place margarine blocks in the middle. Fold to cover the dough & keep it in the
chiller.
● Roll again & fold twice. Repeat this system single fold & double fold

3.Pizookie
Ingredients:
● 170g unsalted Brown butter
● 150g light brown sugar (or a blend of light and dark brown sugar), firmly
packed
● 135g granulated sugar
● 1 large egg
● 1 large egg yolk
● 1 teaspoon vanilla extract
● 250g all-purpose flour
● ½ teaspoon baking powder
● ¾ teaspoon table salt
● 170g coarsely chopped semisweet or dark chocolate or 1 heaping cup
chocolate chips
● Vanilla ice cream for serving
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Procedure:
● Preheat the oven to 175⁰c
● In a bowl add butter sugar, egg, egg yolk, and vanilla extract and stir well to
combine.
● Add light brown sugar, granulated sugar, egg , egg yolk & vanilla extract
● In a separate bowl, whisk together flour, baking powder, and salt, then
gradually stir into the butter mixture until dough is cohesive and completely
combined. Pour the batter in a 9”iron cast skillet.
● Stir in chocolate and flatten the surface of the cookie with a spatula or the
back of a spoon.
● Transfer to 175⁰c preheated oven and bake for 25-30 minutes or until the
cookie is baked through.
● Allow to cool for 10-15 minutes before topping with ice cream and serving still
warm. Enjoy!

4.Dates loaf
Ingredients:
● 12pc/200g medjool dates (seedless)
● 250m boiling water
● 100m Honey
● 50g butter
● 50g chopped walnuts/almond flakes
● 180g flour
● ½ teaspoon mixed spice (cinnamon, clove, nutmeg, and ginger)
● ½ teaspoon baking soda
● ½ teaspoon baking Powder
● 50m egg

Procedure:
● Preheat the oven to 180ºC. Grease a 8-10-inch loaf tin with butter & line the
base with parchment and lightly grease and flour the sides for smooth cake
release. Set aside.
● In a large mixing bowl, add chopped dates and cover them with boiling water.
Let them stand for 10 minutes to soften.
● Whisk the sugar and butter into the softened dates. Whisk the egg into the
mixture.
● Sieve the dry ingredients and mix with a spatula until incorporated, ensuring
not to over-mix.
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● Pour the batter into a prepared loaf tin, smoothing out the top.
● Bake for 40-50 minutes or until a toothpick inserted into the center comes out
clean or with a few moist crumbs.
● Allow the loaf to cool in the tin for 10 minutes. Then, transfer it to a wire rack
to cool completely. Enjoy!

5.Sand Cake
Ingredients:
● Flour 2 cup
● Baking Powder 2 tablespoon
● Sugar 1 cup + 2 tablespoon
● Sour Yogurt 1 cup + 2 tablespoon
● Melted Butter 1 cup + 2 tablespoon
● Egg 6 pcs
● Vanilla essence 2 teaspoon
● Condensed Milk
● Semolina ½ cup

Procedure:
● In a mixing bowl whisk egg, butter, sugar & yogurt together. Make soft
meringue.
● Add all dry ingredients & mix properly
● Now add rest of ingredients & bake preheated oven at 180ºC for 40 minutes
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BAKING WORKSHOP: SEASON 2-DAY 2

6.Assorted Butter Bun

Ingredients:
● Flour 500g
● Egg 2pc
● Improver 6gm
● Sugar 50gm
● Butter 100gm
● Yeast 15g
● Milk Powder 80g
● Salt 5g
● Water 180-200

Procedure:
● Combine all the dry ingredients together. Add all the liquid ingredients. Mix it
in a dough mixer.
● Knead well, divide the dough & keep it on a side for fermentation for at least
30 min. Now shape it & keep it aside for proofing 30min.
● Bake it in a preheated oven for 12-15 min at 170⁰c. Place it in a cooling rack &
cut from the middle
● Now spread some butter cream in the middle & nuts from the side.

7.Medovik
Ingredients:
● Burnt Honey
● 190g Honey
● 40m Water

Procedure:
● In a saucepan, cook the honey until it boils. Let it cook in a medium flame until
it turns golden brown. Add the water to stop it from overcooking. Set it aside
for later
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Burnt Honey Cake

Ingredients:
● 63g Burnt Honey
● 190g Honey
● 135g Sugar
● 150g Butter
● 225g Eggs
● 2 tsp Baking Soda
● 3g Salt
● 1 tsp Cinnamon
● 340g Flour

Procedure:
● In a water bath, mix burnt honey, honey, sugar and butter, Mix until the butter
has melted. When the mix is warm, add the eggs, a couple at a time.
● The mix needs to still be warm when you add the cinnamon, baking soda and
the salt. Take the bowl out of the water batch and add the flour in 3 parts
● Grease the baking tray with butter and line it with parchment paper. Pour
batter on your baking sheet and spread it out evenly
● Don't worry if it looks too thin, they will grow when baked
● Bake in a 350°F (175⁰c) oven for 6-8 minutes, you can turn them halfway
through. Immediately take it out of the baking tray and let it cool down on the
counter

Burnt Honey and Sour Cream Filling

Ingredients:
● 220g Cream Cheese/ Sour Cream
● 300g Whipping Cream
● 150g Burnt Honey

Procedure:
● Mix sour cream, cheese and burnt honey. In another bowl, whip up the cream
● Fold the sour cream mixture into the whipped cream
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For Cake
Procedure:
● Put the first layer on a cake on a cake board. Put a thin layer of cream. Add
another cake layer & repeat the process.
● In total, we used 8 layers of cake, 8 layers of cream!
● Put cream all around the cake, it doesn't need to be perfect but the cake still
needs to be a nice shape.
● Put the excess cake back in the oven for at least 10 minutes. Let it cool down
and reduce it to a powder for later
● Put the fine powder made out of the recooked cake sheet all over your cake.
Decorate as you like!

8.American Meatloaf
Ingredients:
● 450g ground beef
● 25g butter
● 200g chopped cremini or Portobello mushrooms
● 100g finely chopped onion
● Half finely chopped red bell pepper
● 15g garlic, minced
● 15g Fresh herbs (mix of celery, parsley, rosemary & thyme)
● 60ml milk
● 1 large egg
● 3 egg yolk
● 5g mustard paste
● 10ml ketchup
● 8ml Worcestershire sauce
● Seasoning to taste
● 30g White Bread Crumbs
● 15g Parmesan Cheese
● Seasoning to taste
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Meatloaf Glaze
Ingredients:
● 125g ketchup,
● 5ml maple syrup or Brown Sugar
● 1/2 teaspoon mustard
● 1g Peppercorn
● 1 teaspoon Worcestershire sauce
● Chopped parsley

Procedure:
● Melt the butter in a skillet over medium heat. Add the mushrooms, onion and
seasoning to taste. Cook, stirring occasionally, until softened, 5 to 10 minutes.
● Add the red bell pepper, garlic, and cook until the bell pepper is soft, about 2-3
minutes more. Cool for 10 minutes.
● In a large bowl, combine the ground beef, cooled mushroom mixture, milk,
egg, egg yolk, mustard, ketchup, crumbs, herbs, cheese and Worcestershire
sauce. Mix well until the mixture looks well blended.
● Form the meatloaf into a 9-inch loaf on a baking sheet lined with parchment
paper.
● Make the meatloaf glaze & Spread the glaze over the meatloaf. Refrigerate
while the oven preheats (5 to 10 minutes in the fridge helps firm up the
meatloaf before baking).
● Preheat the oven to 375°F (190°C).
● Bake the meatloaf for 45 to 55 minutes or until the internal temperature
reaches 160°F. Let rest on the counter for 10 minutes before slicing

9.Mango Sticky Rice

Ingredients:
● 180g uncooked sticky/ Glutinous rice
● 1 can / 400m full-fat coconut milk
● 50g sugar
● 1/2 teaspoon salt
● 3 ripe mangoes, peeled and sliced
● Toasted sesame seeds for garnish
● Coconut Ice-cream (Optional)
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Procedure:
● Rinse the rice with water and use your hand to gently stir it. Drain the water to
remove the excess starch. Repeat once, and then add cold water to cover.
Soak the sticky rice for a minimum of 1 hour, or up to overnight in the chiller.
Once soaked, rinse again and drain the water.
● Transfer the rice to a heatproof bowl, add about 2” of water to your steamer
(not into the rice), place the heatproof rice bowl on the steaming rack in the
steamer, and cover the steamer. Turn to medium-high heat to bring the water
to a boil. When the steam starts to come out of the pot, turn to medium heat.
Steam for 20 to 25 minutes, until the rice is cooked through, with no hard raw
bits in the middle. Remove the pot from the stove. Let sit, covered, while you
prepare the other ingredients.
● Make the sauce when the rice is cooking. Combine the coconut milk, sugar,
and salt in a saucepan. Cook over medium heat or medium-low heat until the
mixture is hot and the sugar is melted. Do not bring the coconut sauce to a
boil.
● Carefully remove the bowl of sticky rice from the steamer. Pour 1 cup of the
sauce into the bowl. Stir to mix well until the sauce is fully absorbed.
● The mango sticky rice is ready to serve when the rice mixture and the sauce
cool to room temperature or lukewarm.
● To serve, transfer 1/3 cup of the coconut rice to each of several small serving
bowls or plates. Place the sliced mango on the top & side. Pour a few
spoonfuls of the extra coconut sauce on top of the rice. Garnish with toasted
sesame seeds. Add extra sauce in a separate bowl & ice-cream.

10.Oats Blueberry Brookie

Ingredients:
● Butter 333g
● Egg 1nos
● Icing Sugar 250g
● Oats 70g
● Gluten free Flour 220g
● Almond Flour 100g
● Salt 5g
● Vanilla essence 5ml
● Coconut flakes 67g
● Baking Powder 7g
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● Lemon Zest 7g
● Blueberry Filling
● White Chocolate Chips

Procedure:
● In a bowl combine butter & sugar. Beat until creamy texture has come. Now
add the egg, essence & mix well.
● In a separate bowl mix all the dry ingredients together. Now combine
everything by using a spatula, don’t over mix.
● Keep the dough in a chiller for 30 min. Now Grease a baking tray and line it
with butter paper. Now scoop the dough & bake it in a preheated oven for
20-25 min at 180⁰c.

11.Cinnabun
Ingredients:
● Cinnamon Roll
● Cinnamon Powder 5g
● Brown Sugar 150g
● Butter 100g
● Danish Dough

Frosting
Ingredients:
● 100g cream cheese, softened
● 50g butter, softened
● 100g powdered sugar
● 15m cream/cold milk
● 1⁄2 teaspoon vanilla

Procedure:
● In a bowl of sugar & cinnamon powder, Set aside. Butter a 20cm springform
or loose-bottomed cake tin.
● Now roll the dough into a rectangle shape. Spread butter; sprinkle with brown
sugar mixture. Roll up jelly-roll style, starting with the long side; pinch the
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seam to seal. Cut into thick slices. Place into a greased pan, Cover and let
rise in a warm place until doubled, about 45 minutes.
● Bake in a 350°F/175⁰c oven for approximately 20 minutes or until golden
brown. Cool on a wire rack for 5 minutes before frosting.
● In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls.
Remove rolls from pans and store in the refrigerator.