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

Student’s Roll no. RV8702A07 Section No.RV8702

Declaration:

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

from any other student’s 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.

Student’s Signature: pankaj choudary

Evaluator’s comments:

Mark obtained: out of

Content of Homework should start from this page only:

FIVE DISHES OF CAKES

fruit cockaitls cakes
Ingredients
2 cups - (500 mL) sugar
4 eggs
2-1/2 cups- (625 mL) all-purpose flour
1 cup - (250 mL) milk
3/4 cup - (175 mL) vegetable oil
2-1/4 teaspoons- (11 mL) baking powder
1 teaspoon - (5 mL) vanilla
method :
• firstly Preheat oven to 350 degrees F .take two 9-inch round cake pans or
rectangular baking pan with parchment paper. Grease the paper and the sides of the
pan well.
• In a large mixing bowl, with an electric mixer, beat sugar and eggs
together until thickened, about 1 minute. Add flour, milk, oil, baking powder, and
vanilla and beat for another minute, just until the batter is smooth and creamy. Pour
batter into the prepared baking pan.
• Bake in preheated oven for 30 to 40 minutes or until the tops are golden
and a toothpick poked into the center of the layer comes out clean.
• A single rectangular pan will take longer to bake than two round ones.)
Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack
and peel off the paper. Let cool completely before covering with frosting.

vinalla cakes
Ingredients

1 cup - flour
1 cup - white sugar
1 egg
1 teaspoon - baking soda
1 teaspoon - vanilla
1 (16 ounce) - fruit cocktail
1/2 cup packed -brown sugar
method :
• 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 eggs
1 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
Ingredients:
1 cup - sugar
1 cup- honey
1/2 cup - oil
4 eggs
1 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:
 • 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 sliced
3/4 cup - apple juice
2 tablespoons - lemon juice
1 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 - crumbled
2 Cups flour - sifted
1 Tablespoon - sugar
1/4 Teaspoon -salt
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 CRUST
1 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 - salt
2/3 cup -shortening
5 tablespoons cold water
method:
• Sift flour and salt together; cut in shortening with pastry blender till
pieces 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
 FILLING
2 13 oz cans sweetened condensed milk
4 large lemons -- (juice)
TOPPING
1/ pint whipping cream -- whipped
1/4 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, and
vanilla. 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,