Wedding Cake Recipes

Selecting Wedding Cake Recipes: Have you ever considered wedding cake recipes? After all, most people don't put much thought into the cake that is meant to be eaten, and instead focus mostly on the exterior design of the cake instead. The reason that the recipe for a cake always matters, however, has a lot to do with the taste of the cake and the fact that it has to be able to hold up under the demands of the frosting. This is particularly true where a wedding cake is concerned because it often has layers and tons of decorative work.So, how can a baker go about choosing the right recipes? It all begins with the essential design of the cake in question. Will the cake have to survive being stacked up in many tiers and layers? Will it be frosted with a very heavy icing, such as a rolled fondant? What flavors will the bride and groom prefer? All of these factors are essential in choosing the appropriate recipes for the cake and icing, and it is often quite difficult to make these decisions because it is hard to know which factor is the priority.

First of all, it is important to always remember that the cake is meant to be an enjoyable and delicious dessert, and this means that the baker should encourage the couple to select their cake based solely on this factor. It is tempting to make the cake more of a display than a food item, but that is missing the point. Picking the flavors and textures should be the essential issue, and only then should they move on to a discussion about the design.At that point the couple will be told about the cake decorator's personal preferences in icing or frosting in order to help them understand if there are any limitations due to their flavor choices.What does that mean? Well, if a couple opts for a very delicate white cake, this may be unable to hold up under the weight of a heavy, rolled fondant frosting.

Wedding Cake Recipes

Wedding Cake Recipes: The couple may have to choose a different sort of decorative theme if they really want a truly delicate cake with their decorator's traditional look or style.The next thing that has to be considered is the general structure of the cake as well. Most wedding cakes are going to be put into tiers; and though these might be round, rectangular, or square, they will still need to be able to withstand the pressures of this scenario. A good baker can often make nearly any sort of cake a tiered cake, but the assembly process can become particularly challenging when a cake struggles under the weight of icing and of the manipulation necessary for stacking up cakes.This means that the final deciding factor around any recipes for wedding cakes and icings is the way that the completed cake will look. Although many people get it backward and ask the baker all about the look of the cake before worrying about its taste and texture, the best bakers will always guide the couple through the process in the best order for optimal results. Posted by Pastry Bakery Recipes.

Posted in: wedding cake

Satin Ice Fondant

Satin Ice Fondant: Some cakes are more attractive than others are. Do you know the secret that most bakers apply? They use an item called a fondant. It is usually a stiff sugary paste, which is elastic too. Commonly, people call it cake icing or covering. Fondants have many styles and you can pick any of them. In case you are a beginner, you can use a satin ice fondant first.

It is a form of rolled fondant available in a wide color range. This style has many flavors as well. Have you ever made or seen rolled fondants? Usually, a baker rolls it into a sheet, which he or she uses to cover the cake. Next, this covering requires smoothening and a bit of trimming. This is one of the top products available for use in the markets. All chefs, including experts and beginners find it extremely easy to work with icing paste.

Satin Ice Fondant

It does not even stick, guaranteeing easy usage. It features very high quality and it is easy to roll into sheets. A person does not even have to buy any kitchen appliance to help in achieving this goal. A kitchen-rolling pin will do. Whether you intend to make a usual cake, cup cakes, cookies or any other style, satin icing is the best. It is applicable in many forms of cake baking, including making toppings.

Satin Ice Fondant: If you have a big wedding on the way, you cannot afford to miss this icing type. It will become very useful in cake preparation. Even if you want to choose someone to make your special wedding cake, simply recommend satin ice fondant. You will have no reasons to regret, and in any case, your guests will enjoy. This special item has different weights. For instance, you can get boxes that contain one point five to five 1bs. If you want five to twenty 1bs containers, you can find them too.

This item is available at your local departmental stores. If not, your best shopping hub right now is the Internet. You can find the available styles of fondants by browsing the Internet. The easiest way to find out if the products are real or not is by reading the product reviews. Many other people who have prior experience in using satin icing paste write reviews. Your job is to read those reviews.

With this satin ice fondant, you can become a busy baker. Some of them can stay inside a sealed container for a long time. Some people use them to model drapes, bows and other figures. If you want to serve your guests the most delicious and fresh looking cake, you need this covering. Choose any coloring or flavoring that you want. It is a good thing that this company offers you a wide range of products. The prices are different, but they are not inflated. Everyone, including you can afford some to make a Christmas cake this year. Posted by Pastry Bakery Recipes.

Posted in: fondant

Seafood Soup

Seafood Soup: When seafood soup is served to start off a meal, it might be a light broth with a few small cubes of fish and perhaps a hint of chives or parsley; or it might be a small bowl of rich creamy bisque or thick North American chowder flavored with milk and cream or with tomatoes.

Add vegetables to a seafood soup, and serve it with rice, noodles or hearty bread, and it becomes substantial enough to play the role of a main course. A mildly seasoned seafood soup that we savored at a Honduran restaurant owed its rich texture and luscious flavor to coconut milk; served with a generous mound of rice, it was a meal in a bowl. Coconut milk often enriches Thai seafood soup entrees, like a satisfying one I ate at a pan-Asian restaurant; it contained noodles, mushrooms and green onions, and was pungent from hot peppers and tangy from lime juice. An usual and very tasty central Vietnamese seafood curry soup that I sampled was embellished with quail eggs, peanuts, noodles, green onions, cilantro leaves and fried onions, and served with a large fried sesame cracker.People use ingredients with which they are familiar. I've even made a tasty fish soup supper by cooking cubes of salmon in a pot of vegetable soup.

Seafood Soup

Most Westerners associate seafood soup with Mediterranean cuisine, which includes many fish soups in addition to the bouillabaisse of France and the ciuppin of Italy. Spanish, Greek, North African and Lebanese cooks all make fish soups matching the produce of the Mediterranean with the region's popular flavors - olive oil, garlic, onions, tomatoes and aromatic herbs.

Because fish cooks rapidly, fish soups are easy to prepare and are ready in less time than most main-course soups. They're great for weight watchers, as they can be fairly low in fat. For a festive version, you can use a little oil to sauté the vegetables and flavor the broth, but for an everyday soup, you can simply simmer the vegetables along with the fish.

My favorite types of fish for soup are those that do not fall apart easily, such as sole, cod or halibut. But as long as the fish is fresh, even if it does not remain in neat chunks, the soup will still taste delicious. Flavors range from boldly-seasoned soups with lots of spice to delicate ones that highlight the fish's natural taste. Posted by Pastry Bakery Recipes.

Posted in: fish and seafood

Fish Scampi in Yellow Bean Sauce

Fish Scampi in Yellow Bean Sauce : For those of you who are very fond of sea-food and want to try to cook and present sea-food own creations, you can try the recipe below, Fish Scampi in Yellow Bean Sauce Recipes.

Ingredients of Fish Scampi in Yellow Bean Sauce Recipes:

1. 800 g carp fillet or scampi
2. 1 handful celery leaves or green coriander (cilantro)
3. 2tablespoon kecap manis (sweet soy sauce)
4. rice flour to coat the fish, salt, pepper

For the Seasoning of Fish Scampi in Yellow Bean Sauce:

1. 1 piece ginger root, 1 cm in long
2. 3 cloves garlic
3. 5 shallot
4. 1/2 teaspoon peppercorns
5. 2 tablespoon taoco (bean paste)
6. 1 cup fish or shrimp stock (broth)

Preparation and how to cook Fish Scampi in Yellow Bean Sauce: Clean the fish or scampi, season with salt and pepper and sprinkle with the flour. Fry in some oil and put to one side.

To make the spice mixture , peel the ginger and garlic  and chop both finely. Peel the shallots and cut into small dice. Fry the shallot and garlic in the oil until golden brown. Add the ginger and stir in the taoco, toosing the pan. Next add the stock and then the peppercorns. Add the fish or scampi and simmer for about 5 minutes, tossing the pan now and again. Season with sauce and garnish with celery and coriander leaves, serve with rice. Quantities Fish Scampi in Yellow Bean Sauce Resipes this is for 4 people. Posted by Pastry Bakery Recipes.

Posted in: fish and seafood

Lamb fillet with green pepper sauce

Lamb fillet with green pepper sauce: Pepper believed people could restore vitality and increase sexual hormones, may you one of those who believe in the efficacy of pepper for added durability intimate relationship. But it was impossible to eat just like that without a mixed pepper or spices used as main dishes. This is one recipe that is quite dominant use of pepper that is "Lamb fillet with green pepper sauce". Follow every step how to create Lamb fillet green pepper sauce.

Ingredients of Lamb fillet with green pepper sauce, quantities for 4 people:

1. 500 g/18 oz lamb fillet 
2. 1 cup coconut milk
3. 1 shallot
4. 3 cloves garlic
5. 2 tablespoon green pepper from a jar, or if available 3 sprigs fresh green pepper
6. up to 1/4 teaspoon ground dried green pepper
7. 1 sprig mint
8. 1 small sprig lemon balm
9. 1 tablespoon  tamarind mousse
10. pinch sugar, salt, oil for frying

Preparation of Lamb fillet with green pepper sauce: Cut the lamb fillet into thin slices, peel the sallots and cut into fine rings, peel the garlic and chop finely. Remove the mint and basil leaves from the stalks and puree.

Fry the chopped garlic in oil until golden brown. Add the sallot rings and fry until brown. Next add the meat and fry gently while tossing regularly. Pour in the coconut milk and add all the remaining ingredients, strring continuosly  (if using fresh green pepper, keep one twig for the garnish). Season with salt , sugar and freshly ground green pepper. Articles Lamb fillet with green pepper sauce this is posted by Pastry Bakery Recipes.

Posted in: meat dishes

Glazed Pork Chops

Glazed Pork Chops / Iga Babi Panggang : Meat dishes for Non-Muslem. Glazed Pork Chops recipes for some one not a Muslim. For those of you who used to eat pork, lots of choices ways of processing pork among roast a Pork Ribs, this is one recipe of Glazed Pork Chops.

Ingredients and how to cook Glazed Pork Chops, quantities for 4 people: 2 kg/ 4 1/2 lb pork spareribs.

For the marinade:

1. 1 tablespoon sesame oil
2. 1 tablespoon hoisin sauce
3. 1 tablespoon honey
4. 125 ml/ 4 fl oz (1/2 cup) sherry
5. 1 tablespoon kecap manis (sweet soy sauce)
6. 1 tablespoon soy sauce
7. 1 teaspoon five-spice powder 
8. salt, coarsely ground pepper 

Glazed Pork Chops

Preparation cook Glazed Pork Chops Recipes: Whisk all the ingredients for the marinade together. Marinade the pork chops in this mixture overnight. Preheat the ovaen to the highest temperature. Take the chops out of the marinade, place on a rack with a roasting tin underneath and cook for about 30 minutes at a temperature of 200 celcius, Gas mark 6. Baste regurly with the remaining marinade. The dish is very delicious served with pak choi, soya bean (soybean) sprouts or Swiss chard and white rice. Glazed Pork Chops Recipes posted by Pastry Bakery Recipes.

Posted in: meat dishes

Roast Duck Recipes

Roast Duck Recipes: One time try to practice roast duck recipes this is, you deserve the praise of her husband and your children ...roast duck is guaranteed to make you addicted.

Ingredients Roast Duck Recipes:

1. 1 duck of about 2 kg
2. 1 stem lemon grass
3. 1 piece ginger root
4. 3-5 star anis
5. 1 tablespoon ground coriander
6. 1 teaspoon cumin seeds
7. 1 cinnamon stick
8. 1 large clove garlic 
9. lime juice
10. pinch of pepper
11. salt

For the marinade glaze duck : 1 tablespoon honey, 1 tablespoon soy sauce, tablespoon kecap manis (sweet soy sauce), 1 tablespoon oil, 

Roast Duck

Roast Duck / Bebek Panggang Recipes preparation : Clean and wash the duck thoroughly and blanch in boiling salted water for about 2 minutes. Cut the lemon grass into three or four pieces, peel the ginger and cut into thin slices, peel the cloves of garlic and add to the star anise, lemon juice , coriander, cumin, cinnamon, and pepper. Stuff the duck with this mixture and close the opening with blundles of wooden twigs. Leave to air-dry for about 24 hours. The follow ing day mix together all the ingredients for the marinade and preheat the oven at its maximum setting. Place the duck on a rack with a roasting tray underneath and reduce the heat to 200 celcius, Gas mark 6. Cook in the oven for 1 1/2 hours, basting regularly with marinade. Roast Duck Recipes quantities for 4 people, posted by Pastry Bakery Recipes.

Posted in: poultry dishes

Juanlo Soup Recipes

Juanlo Soup Recipes Meat and Fish stew: This dish is certainly not for vegetarians, for those of you who love the fish or meat, may be an option Juanlo Soup for your dinner. This Juanlo Soup Recipes that maybe someday you need to serve dinner to your beloved family.

Ingredients for Juanlo Soup Recipes:

1. 2 chicken breasts
2. 150 g/0 oz monkfish or salmon fillet
3. 1.5 litres/2 3/4 pints (7cups) chicken stock (broth)
4. 1 bunch spring onions (scallions)
5. salt, pepper, sesame oil, green coriander (cilantro) to taste
6. 8 scampi, shelled about 600 g/1 1/4 lb vegetables (sugar peas, broccoli, cauliflower florets, courgettes (zucchini), carrots, black fungus mushrooms, rice straw mushrooms (or champignons)

Preparation for Juanlo Soup Recipes : Heat the chicken stock separately, seasoning with salt, pepper and sesame oil. Fillet the chicken breasts and remove the skin. Cut the chicken breasts and fish fillet into very thin slices, carpaccio-style. Clean the scampi and cut in half. Put all these ingredients in an unglazed clay pot. Cut the vegetables into bite-sized pieces, blanch and add to the pot with the other ingredients. Pour the hot stock over all. Finally, sprinkle the chopped spring onions over it. A few coriander leaves (cilantro) may be added if desired. The stew is served with soy sauce. Recipe Juanlo this is quantities for 5 people. Articles Juanlo Soup Recipes posted by Pastry Bakery Recipes.

Posted in: soup

Tofu Soup

Tofu Soup / Sop Tahu: Soup with stuffed tofu (bean curd) and stuffed potatoes. Tofu made based-ingredients from soy will taste more delicious when used as a soup, this tofu soup recipes that can be tried in your kitchen.

Ingredients of Tofu Soup Recipes:

1. 250 g/9 raw prawns or shrimps 
2. 1 egg
3. 250 g/9 oz tofu (bean curd)
4. 1 large potato
5. 1 handful fresh spinach
6. 10 dread black fungus mushroom
7. 1 bunch spring onions (scallions)
8. about 20 sugar peas
9. 1.5 litres/2 1/4 pints (7 cups) chicken stock (broth)
10. salt, pepper, pinch of sugar, sesame oil, oil for frying

Tofu Soup Recipes:

Tofu Soup Preparation: Clean the prawn or shrimps and chop finely. Wash the chives and chop finely. Mix the prawns or shrimps and chives together, add the raw egg and season with salt and pepper. Halve the potatoes lenghtways and cut diagonally into slices 1.5 cm/ 1/2 in thick. Open up each slice without cutting it right through and spread the inside with the shellfish and chives mixture.

Further, cut the tofu into slices 1.5cm/ 1/2 in thick in cut the square slices into two triangles. Open up each triangle without cutting it right through and stuff with the prawn and chives mixture. Fry the stuffed tofu and potatoes pieces until golden brown. Heat the chicken stock, add the fried stuffed tofu and potato pieces and simmer for 5 to 10 minutes at most. Now add the sugar peas, spinach, black fungus, mushroom, simmer briefly and season with sugar, salt and pepper. Add a few drops of sesame oil. Finally, cut the spring onions into slices and add to the mixture. This Tofu Soup quantities for 4 people. Posted by Pastry Bakery Recipes.

Posted in: soup

Chicken Soup

Chicken Soup / Soto Ayam : If you travel to Indonesia, especially Bali and Java, you'll probably find the soup with a different taste. Java / Bali Soup which has the hallmark of it soup rich with herbs and spices, one is chicken soup recipes like this.

Ingredients of Chicken Soup Recipes:

1. 1 boiling fowl, about 1 kg/2 1/4 lb
2. 5litres/8 1/2 pints (1 1/2 gallons) water
3. 250 g/9 oz mung bean noodles
4. 250 g/9 oz soya bean (soybean) sprouts
5. 250 g/9 oz whitw cabbage
6. 1 bunch chives
7. 1 handful celery leaves
8. 2 hard-boiled (hard-cooked) eggs
9. 1 handful roasted onions
10. 4 medium potatoes
11. salt, pepper, lemon juice

For the spice Chicken Soup Seasoning:

1. 2 spring lemon grass
2. 1 piece each ginger root and galangal root, about 3 cm/ 1 1/2 in long
3. 1 large onions or 5 shallots
4. 3 cloves garlic
5. 9 kemiri nut (or macadamia nuts)
6. 1 teaspoon ground coriander pinch of cumin
7.  kaffir lime leaves
8. 1 teaspoon turmeric
9. 3 tablespoons groundnut oil

Chicken Soup

Chicken Soup / Soto Ayam with traditional spices: preparation, boil water in a pan, add the chicken add reduce the heat because the water should only simmer. Cook the chicken about 1 1/2 hours. Take the chicken out of the water, remove the skin, take the meat of the bones and tear inti thin strips. Peel the potatoes and boil or fry.

Chiken Soup Prepare the ingredients  for the seasoning : first crush the lemmon grass, ginger and galangal root and chop the onions abd garlic finely. Then puree all the ingredients in a blender. Heat the groundnut oil in a pan and add the spice mixture. Stir continuously until all the ingredients have amalgamated. Now add this fried mixture to the chicken broth and season with salt, pepper, and lemon juice.

Next soak the mung bean noodles in hot water. Wash the soya bean sprouts, cut the white cabbage into thin strips and wash also. Wash the celery leaves and chives and chop finely. Cut the cooked potatoes into thin slices and put on the plates. Place the mung bean noodles, soya bean sprouts, strips of raw white cabbage, strips of chicken, 2 or 3 slices of hand-boiled egg, chopped celery leaves and chives and fried onions on top. Finally pour the hot broth on top and serve immediately. Posted by Pastry Bakery Recipes.

Posted in: soup

Banana Bars

Small Cakes Banana Bars: Many options cake that can make your own in your kitchen, one of whom Banana Bars Small Cake. If you want to make this cake and require Banana Bars recipe, here's Banana Bars Recipes.

Ingredients of Banana Bars Recipes:

1. peeled banana 950 grm
2. soft flour 1200 grm
3. soft butter 280 grm
4. sugar 340 grm
5. brown sugar 280 grm
6. milk 120 grm
7. nuts 170
8. fondant 500 grm
9. corn syrup 50 grm
10. eggs 10
11. baking powder 3-4 tsp
12. cinnamon powder 3 tsp
13. clove powder 1 tsp
14. drop of yellow color

Banana Bars

How to cook Banana Bars Recipes :

Line one sheet pan with a paper which also covers the sides. Grease with butter or margarine slightly. Mix 280 grm soft butter, 340 grm sugar, 280 grm brown sugar in a mixing bowl. Blend 950 grm peeled bananas in the liquidizer.. Pour in 120 grm milk , add this into the butter-sugar mixture.

Sieve 1200 grm soft flour on a paper. Incorporate 3-4 tsp baking powder, 3 tsp cinnamon, 1 tsp clove powder. Add half of the dry ingredients to the mixture in the mixing bowl.  Break 10 eggs (large), mix thoroughly. Add rest of the flour to the mixture.

Chop 170 grm nuts (any kind). Blend with other ingredients. Remove the batter from the machine, pour into the prepared sheet pan. Clean the mixing bowl with rubber spatula. Spread the batter evenly over the whole sheet pan. Bake at approx 175 celcius .

Warm 500 grm fondant (approx) , add drop of yellow color, 50 grm corn syrup. Coat the whole surface of the cooled cookies. Allow the fondant to set. Cut the cookies once crosswise.

Place piece by piece on a wooden board upside down on a paper. Remove the paper on the bottom. Cut the square into suitable pieces. Recapitulation, The Banana Bars accompany ice-cream dessert or by themself sometimes also mixed with other dessert and cookies. Posted by Pastry Bakery Recipes.

Posted in: small cakes

Rice Pudding Imperatrice

Prepare and set up to make Rice Pudding Imperatrice : Pudding made ​​from this rice could be an alternative choice if you feel bored with the pudding of flour ingredients. Please follow the instructions Rice Pudding Imperatrice Recipes and practice in your kitchen, good creative.

Ingredients of The Rice Pudding Imperatrice Recipes:

1. milk 600 grm
2. sugar 200 grm
3. whipped cream 750 grm
4. rice 150 grm
5. fruits 950 grm
6. gelatine 100 grm
7. powder gelatine 20 grm
8. fruit puree 20 - 30 grm
9. raisins 30 grm
10. zest of lemmon, zest of orange
11. vanilla flavour
12. red color
13. slices of fruits

Rice Pudding Imperatrice

How to cook Rice Pudding Imperatrice:

Warm 100 grm gelatine previously dissolved, 20 - 30 grm fruit puree (or concentrate) , little sugar for sweetening , few drops red color it is advisable to test the strength of the gelatine. If it is too soft add little more of the jelly agent.  This into 12 timbale or souffle forms.

Boil 1 1/2 lt water approximately a pinch of salt , 150 grm washed rice for 6 - 7 minutes, remove the water.

Boil 600 grm milk , add the half cooked rice. Mix in 200 grm sugar, zest of orange , zest of lemmon, few drops vanilla flavour.

Cook this for at least 20 min, remove from the fire. Stir in 30 grm raisins approx. Pour into a large pan or sheet, cool down to room temperature. Mix in 20 grm powder dissolve in water, or use gelatine 130 - 150 grm previous dissolved gelatine (approx).

Fold in 600 grm whipped cream, 650 grm fruits small diced. Fill this mixture into the forms which already containing the jelly. Chill until firm.

Pour moderately hot water into a pan up to almost the height of the forms filled with the pudding. Dip the bottom of the forms into the water in order to warm the gelatine cover inside.

Place the whole form into the water basin after a few seconds. Remove from the water the sides of the pudding start to soften. Shake the form to loosen the rice, place the pudding into a round plate.

Decorate 150 grm whipped cream and slices of fruits , pulp 300 grm fruits (strawberry or raspberry sweetened with sugar and colored with red color, appricot sweetened and added some yellow color). Posted by Pastry Bakery Recipes.

Posted in: pudding

Hot Pudding Frankfurt

Hot Pudding Frankfurt Recipe this is may be enough to help you in presenting the pudding to your beloved family. Follow each step-by-step instructions on making Hot Pudding Francfurt Recipes as below.

Ingredients Hot Pudding Frankfurt :

1. eggs 12 
2. sugar 400 grm
3. soft butter 175 grm 
4. ground nuts 200 grm
5. cornstarch 70 grm
6. zest lemmon 1
7. cinnamon 1
8. biscuit crumbs 150 grm
9. pinch of salt
10. glazed fruits 50 grm
11. raisins 30 - 40 grm
12. water 750 cc
13. red wine 375 cc
14. almonds 16 grm

Pudding Frankfurt

How to cook Hot Pudding Frankfurt:

Separate 12 eggs the white to a firm snow beat with approx 2/3 of 175 sugar. Mix the remaining sugar in a machine bowl with 175 grm soft butter, add 200 grm ground nuts blend in the egg yolks. incorporate 40 grm cornstarch, 1 zest lemmon, 1 tsp cinnamon, 150 grm biscuit crumbs on a paper. Blend pinch of salt these ingredients with the help of a wooden spatula into the egg whites. Mix together with the egg yolk mixture. Add 50 grm glazed fruits (finaly chopped). Stir few times just to blend all ingredients.

Grease and flour timbale forms (amount depending on the size of the form), fill the mixture up to 1/4 of the forms, with the help of a small ladle or ice-cream scoop.

Place the forms into a bain marie, fill the bain marie with hot water to half the height of the timbale forms. Bake in a dry oven temperature of about 175 celcius , approx 1/4 hour before starting of the service time. Remove  when baked, keep pudding in the forms until the fierce heat has dissapeared, turn over the forms, shake slightly . Place the pudding on a greased tray, keep in the moderately warm place until called for service.

Soak 30 - 40 grm raisins in water, boil 750 cc water in a pan, add 375 cc red wine, 225 grm sugar, dash of cinnamon, little clove, few drops red colour. Pour in 30 grm cornstarch (dissolved)  in order to thicken the sauce a little. Stir with a whisk until the sauce begins to bubble. Remove from the fire, drain the raisins on cloth,

Add the sauce, complete  with 16 grm almonds (sliced and toasted) the sauce. Keep this hot in a bain marie. Place one piece of the warm pudding on a dessert plate. Pour one ladle of the sauce over the pudding , serve immediately. The pudding Francfurt is served on aunderliner with a doily paper, sometime the sauce is given separately in a saucer. Posted by Pastry Bakery Recipes.

Posted in: pudding

Coffee Cake

Aroma Coffee which has its own characteristics to make Coffee Cake more tantalizing your taste. If you are interested in making a coffee cake, you can create your own by following this recipe Coffee Cake.

Ingredients:

1. yeast dough 400 - 420 grm
2. pastry cream 150 grm
3. almond paste 75 grm
4. sugar 50 grm
5. ground nuts 50 grm
6. pinch of cinnamon
7. zest of 1 lemon 
8. soft butter 40 grm
9. appricot 50 grm
10. hot fondant 70 - 80 grm

Coffee Cake

How to cook Coffee Cake : Roll  400-420 grm yeast dough to a square shape of about  40 x 20 cm, soften 75 grm almond  paste with  150 grm pastry cream in a bowl add 50 grm sugar, 50 grm ground nuts, pinch of cinnamon , zest of 1 lemon or grated, 40 grm soft butter. Mix  well all ingredients , spread to 4/5 to the pinned out dough.

Brush with egg wash the uncovered end in order to seal the made up roll, roll up the piece, starting , on side with the covered  dough form a ring shape. place one end into the egg washed other end, place into fluted ring mould with the seal upside, rise the double size. 

Bake  at 210 celcius approx, with a dry oven atmosphere in the last few minutes of baking, place on acooling tray, brush with 50 grm appricot jam hot. Decorate 70-80 grm hot fondant the when the cake have cooled. Posted by Pastry Bakery Recipes.

Posted in: large cakes

American Croissants

You are interested in creating their own-made American Croissants for the family or loved ones? ... This is the American Croissant recipe that you might need. American Croissant : Prepare; keep butter at room temperature for 1/2 hour to soften it.

Ingredients :

1. hard flour 500 grm
2. milk 250 grm
3. yeast 40 grm
4. sugar 25 grm
5. margarine 50 grm
6. eggs 2
7. salt 15 grm
8. butter 100 grm

Form with 500 grm hard flour (approx) a well on a clean table, disperse 40 grm yeast in a bowl with 250 grm milk (lukewarm). Pour the yeast-milk mixture in the center of the flour well. Sprinkle 20-25 grm sugar to the milk, add 15 grm salt, break in 1 1/2 eggs (one whole egg and one egg yolk), add 50 grm margarine  (or lard). Blend Briskly all ingredients by hand. Blend until a fairly mixed dough is reached.

Allow the dough to rest in a bowl  covered with acloth for one hour at room temperature. Sprinkle flour on the table and rooling pin. Roll out the dough to a large shape, continue with flouring the dough underneath and on top to prevent the dough from sticking to the table  and rolling pin.

Spread 100 grm butter to 2/3 of the surface, fold the one third  without butter inwards to the middle of the paste. Fold over the remaining part also over to cover all dough without butter like a sandwich (this is called :give one single turn).

Pin out to a oblong shape with the ends on the narrow of the restangle. Set the dough  to rest under a cloth and in a cool place  for about 20 min, before beginning to give the dough two more single turns. Roll the dough out to a restangular shape.

Cut out triangles with sides of 20 cm and a base of about 10 cm, form  a tight crescent shape by rolling up the dough  starting from the base. Place the croissants on a greased sheet pan. Prove  to 1 - 1 1/2 time the size. Brush witg egg wash (equal weight of eggs and water slightly beaten, with a dash of salt).

Bake at hot oven temperature 230 - 240 celcius, with steam until lightly color. Presentation, on a doily paper on a dish or in a basket with a napkin, served warm or cold. Posted by Pastry Bakery Recipes.

Posted in: enriched breads

Banana Cake

Banana Cake: Bananas are easy to find anywhere, and it turns bananas can be processed into a delicious cake and add economic value. If you are interested to make a cake with raw materials banana, this is the banana cake recipe.

Ingredients:

1. banana 400 grm
2. milk 400 grm
3. sugar 200 grm
4. brown sugar 200 grm
5. lard 100 grm
6. eggs 4
7. baking soda 20 grm
8. cinnamon 1 tsp
9. walnuts 50 grm

Banana Cake

How to cook : 400 grm ripe peeled bananas in a liquidizer or in the making bowl, feeder with a whisk pour 400 grm milk to the bananas, mix constantly.

pour the mixture into a large mixi bowl (if not already mixed there in), add 200 grm sugar, 200 grm brown sugar, 100 grm lard, 4 eggs, blend for a few minutes.

mix 400 grm soft flour, 20 grm baking soda, 1 tsp cinnamon, and a little clove. Fold in the dry ingredients into the banana batter, add 50 grm walnuts finely chopped, mix well together until the batter becomes smooth.

Grease and flour pour the mixture into the forms, bake until done (4/5 hours approx) in alow heat oven, 180 celcius. Keep this cake in the refrigerator, the banana cake after baking ready for serving. Posted by Pastry Bakery Recipes.

Posted in: large cakes

Engadin Nut Tartlets

Engadin Nut Tartlets : maybe one day you need a Engadin Nut Tartlets Recipes this is , follow the stages of manufacture carefully, safely be creative in your kitchen.

Ingredients :

1. sugar dough 500 grm
2. hollandaise batter 300 grm
3. glycose 30 grm
4. sugar 120 grm
5. honey
6. fresh cream 100 grm
7. hazelnuts 100 grm

How to cook :

Sugar dough, roll cut to a thickness of about 2-3 mm. line the greased tartlet forms according to the instructions given by (lining of pies and tarlet).

Warm 300 grm hollandaise batter to room temperature according to recipe for hollandaise batter. Mix in a bowl until the mixture becomes smooth and fluffy. dress this batter into the prepared tartlets with the help of savoy bag fitted with medisize pipa (dress the sides slightly higher than the centers)

Bake in a medium hot oven, 210 c until golden brown. remove from the tartlet forms, place the pastries on a tray.

Caramelize: caramelize on the stove , 30 grm glycose plus 120 grm sugar in a small pan, using a wooden spatula. Blend 100 grm hazelnuts finely chopped, they can mixed with other kinds of nuts.

Remove from the stove, allow the mixture to cool down to a warm temperature. Fill this into the baked pastrie using a large spoon to assist. Engadin Nut Tartlets ready presentationed in pastry cup on a dessert plate or as assorted Fernch pastries on a large silver tray (if possible). Posted by Pastry Bakery Recipes.

Posted in: small cakes

Chocolate Sauce

Chocolate Sauce : The chocolate sauce is needed for topping of ice-creams and desserts and flavoring of buttercream and pastry-cream but this is also available also-called self-product and purchased in large vins from food supplier if so desired.

If you want to make your own Chocolate Sauce, you can follow the instructions making the Chocolate Sauce in below.

Chocolate sauce

Ingredients:

1. cocoa powder 50 grm
2. sugar 100 grm
3. egg yolks 4
4. dark chocolate 400 grm
5. water 1 lt

How to cook:

Boil 1 lt water in a sauce or copper pan, add 50 gr sugar, 4 egg yolks. Mix with a whisk and pour carefully one ladle of the hot water to the mixture. Stir the water and pour the chocolate mixture in aslow flow into the boiling water. Mix for approx one  minute and remove from the fire.

Further, cut 400 grm dark chocolate in asmall cubes and add to the sauce, stir until the chocolate pieces are dissolved. Pour into a glass or bowl for cooling in the refrigerator until needed. Chocolate sauce ready to be used as a complement to your meal. Posted by Pastry Bakery Recipes.

Posted in: cream and sauce

Lemon Cream

Lemon Cream : The lemon cream as it is for further use in the pastry, lemon cream is used in the French pastries and for desserts.

Ingredients:

1. lemon 5 pcs
2. sugar 500 grm
3. butter 300 grm
4. eggs 4
5. eggs yolks 6
6. little of lemon flavor

How to cook :

Cut from 5 pcs lemon or paper thin pieces out of the rind or use a zest knife , do not cut the whitas of the  rind as the cream would become bitter when heated. Place sugar, butter, eggs, juice of the lemons or limes into a pan (preferable made of copper), add little of lemon flavor. To the boiling point with the continuous stirring of a whisk.

Remove Lemon Cream immediately from the fire and continous mixing for one minute, pour into a strainer or a cloth squeeze the  the mixture through. Place in a stainless steel or earther ware bowl. Leave to cool and store in the refrigerator until used.

Same recipe and method can be used for orange crem. instead of four lemons 1 1/2 cl, orange concentrate is used, or the juice of 6 oranges with additional 3 egg yolks. This articles posted by Pastry Bakery Recipes.

Posted in: cream and sauce

Vanilla Sauce

The vanilla sauce is used for toppings or desserts or accompanied in abowl or saucer and separately served. This recipes vanilla sauce most purposes for up to 30 persons.

Vanilla Sauce

Ingredients :

1.  milk 1 litter
2. custard powder 25 grm
3. sugar 150 grm 
4. egg yolks 4
5. dairy cream 1 dl in a bowl
6. yellow color a drop, if desired

how to cook : boiled 1 lt milk in a sauce or copper pan, this mixture into the boiling milk under constantly stirring with a whisk. Cook until the sauce bubbles, and remove from the fire. Pour into a bain-marie, if the sauce is served hot.

This vanilla sauce can be enriched with alcohols, liquors, melted chocolate, infused instant coffee, etc.

If the sauce shows the thick for the purpose used, thin it with additional milk, liquor, cream, etc. Good luck with this recipe vanilla sauce, and prove that you are a woman super woman who can do anything for the happiness of your family. This articles posted by Pastry Bakery Recipes.

Posted in: cream and sauce