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Annexure II

Homework Title / No: five cakes and pastries of barkery of modern

bakery

Course code: HMT 305 Course Instructor:

Mr.amit joshi

Date of Allotment: 26-2-2010 Date of Submission 4-3-

2010

Students Roll no. RV8702A07 Section No.RV8702

Declaration:

I declare that assignment is my individual work. I have not copied

from any other students work or from any other source expect

where due acknowledgment is made explicitly in the text, nor has

any part been written for me by another person.

Students Signature: pankaj choudary

Evaluators comments:

Mark obtained: out of


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1 egg

1 teaspoon - baking soda

1 teaspoon - vanilla

1 (16 ounce) - fruit cocktail

1/2 cup packed -brown sugarmethod :

Preheat oven to 350 degrees F Lightly grease one 9x9-inch square baking pan.

Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit

cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top

with the brown sugar.

Bake at 350 degrees F for 40 minutes or until golden brown and firm.

full moon cakes

Ingredients

2 cups - flour

2 cups - sugar

3/4 cup - unsweetened cocoa

2 teaspoons- baking soda

1 teaspoon- baking powder

1/2 - teaspoon salt

2 eggs1 cup cold- brewed coffee

1 cup- milk

1/2 cup - vegetable oil

2 teaspoons -vinegar

method:

Preheat oven to 350 degrees F . Grease and flour a 9x13- inch pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder

and salt. Make a well in center and pour in the eggs, coffee, milk, oil and vinegar.Mix until smooth, batter will be thin. Pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted

into the center of the cake comes out clean. Allow to cool.

Honey Cake


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Ingredients:

1 cup - sugar

1 cup- honey

1/2 cup - oil

4 eggs1 tsp. - grated orange peel

1 cup - orange juice

2-1/2 cups -flour

3 tsp. - baking powder

1/2 tsp. - baking soda

1/2 tsp. - salt

1 tsp. - cinnamon

1/2 cup - almonds

method:

Preheat oven to 350 degrees F. Grease and flour a pan and set aside. Mix

together the flour, baking powder, baking soda, salt, and cinnamon and stir with a

whisk to blend.

In large bowl, combine sugar, honey, oil, eggs, and orange zest and beat

well until combined. Alternately add the flour mixture and orange juice, mixing well

after each addition, beginning and ending with dry ingredients.

Fold in almonds. Pour batter into prepared pan.

Bake at 350 degrees F for 45-50 minutes, or until top springs back when

lightly touched in center and edges begin to pull away from sides of pan. Cool on

wire rack. Serve by cutting into squares and drizzling with warmed honey. Serves

10-12

Applesauce Cake

Ingredients:

1 pkg.- 2 layer yellow cake mix

3 egg - whites

1/3 cup - applesauce

1 Tbsp.- flour

1-1/4 cups- water

method:


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Preheat oven to 350 degrees F. Spray desired pan with nonstick flour

based cooking spray. Prepare cake according to package directions except, add 1

tablespoon of flour to the dry mix and blend well.

Substitute an equal amount of applesauce for the vegetable oil and

substitute an equal number of egg whites for whole eggs.

Pour into prepared pans and bake according to package directions. Cook

in pan on rack. Remove when completely cool and serve.

FIVE DISES OF PASTRIES

Apple Brown Betty

Ingredients:

10 slices raisin bread - toasted and cubed

4 tablespoons - diet margarine

6 tart apples - peeled and sliced3/4 cup - apple juice

2 tablespoons - lemon juice1 teaspoon - cinnamon

1/4 teaspoon - nutmeg

1/4 cup dark brown sugar - packed

method:

Preheat oven to 376 F. Spray 8x8" baking dish with nonstick vegetable

cooking spray.

In medium bowl, combine bread and margarine; toss until well coated.Set aside. In another bowl, toss remaining.

Stir to coat fruit. Spoon half of the apple mixture into baking dish and

top with half of the bread cube mixture. Repeat layers and drizzle with remaining

apple mixture liquid; cover with foil and bake for 30 minutes.

Remove foil from baking dish. Raise heat to 400 F and bake until

golden, about 10 minutes. Cool for 15 minutes and serving.

Cheese Pastry

Ingredients:

1 Cup - Margarine

1 Cup tofu - crumbled2 Cups flour - sifted

1 Tablespoon - sugar1/4 Teaspoon -salt


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method:

Drain tofu well to remove moisture. Cream the margarine and tofu

together until smooth and creamy.

Sift together remaining ingredients; work into creamed mixture with

pastry cutter or wooden spoon.

Mold into a ball; wrap in plastic wrap and chill several hours.

COOKIES: Roll about 1/8' thick; cut into 2 1/2" squares. Place a

teaspoonful of tart jam or preserves in the center of each square. Fold corners .

Plain Pastry

Ingredients:

SINGLE CRUST1 1/2 cups - sifted flour

1/2 teaspoon - salt

1/2 cup - shortening

4 tablespoons cold water

DOUBLE CRUST

2 cups - sifted flour

1 teaspoon - salt2/3 cup -shortening

5 tablespoons cold water

method:

Sift flour and salt together; cut in shortening with pastry blender tillpieces are the size of small peas. (For extra tender pastry, cut in half the shortening

till like cornmeal.

Cut in remaining shortening until like small peas.) Sprinkle 1 tablespoon

water over part of mixture. Gently toss with fork; push to side of bowl. (For double

crust form into separate balls.)

Flatten on lightly floured surface by pressing with edge of hand 3 times

across in both directions. Roll from center to edge til 1/8 inch thick.

center should be enclose filling. Bake 15 minutes in a 425f. in oven of

until light brown . Cool. Sprinkle with confectioners' sugar and serve.

Lemon Dessert

Ingredients:

CRUST

20 graham crackers

1/4 pound margarine - melted


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FILLING2 13 oz cans sweetened condensed milk

4 large lemons -- (juice)TOPPING

1/ pint whipping cream -- whipped1/4 cup - granulated sugar

1/4 teaspoon -almond extract

1/2 teaspoon - vanilla

1 cup chopped- pecans

method:

Crust: Roll graham crackers until fine. Combine cracker crumbs with

melted margarine and put into a 9 x 13 inch pan.

Filling: Combine condensed milk with the lemon juice. Spread this

mixture over the crust.

Topping: Beat whipping cream, adding sugar, almond extract, andvanilla. Spread over the top of filling. Sprinkle with pecans.

Cherry Crisp

Ingredients:

16 Ounce red sour -- pitted cherries.

1 1/2 tablespoons - red sour

4 teaspoons sugar

1/4 teaspoon - almond extract

topping

1/2 cup quick-cooking rolled oats

2 tablespoons -chopped walnuts

1 tablespoon -margarine -- melted

method:

Drain cherries, reserving 3/4 cup juice. Combine small amount of juice,

cornstarch, and sugar in saucepan. Stir in remaining juice.

Cook over moderate heat, stirring constantly until thickened and clear.

Remove from heat.

Add cherries and extract. Spread in 8-inch pan.

TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.

Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle topping over

cherries. Bake for 20 minutes or until topping is browned. Serve warm or chilled. 1/2

cup serving,


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