Banana Bread

Ingredients #

Process #

1. Combine, mix dry.
2. Combine, mix wet.
3. Add liquid to dry.
4. Mix only until flour just moistened.
5. Bake immediately, 50 min at 375 °F.

Notes #

• 750 g / 8.5 × 4.5 in pan.

Berry Muffin

Ingredients #

Process #

1. Sift together dry.
2. Combine all liquid.
3. Add liquid to dry.
4. Mix until just moistened, lumpy.
5. Pan and bake immediately.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.

Cheesecake

Ingredients #

Process #

1. Grease, parchment 8 in pan.
2. 1/4 in thick crust.
3. Paddle cream cheese til smooth.
4. Add butter, sugar.
5. Mix medium til smooth, scrape.
6. Add lemon juice, vanilla. mix low, scrape.
7. Add eggs at 3 stages, scrape.
8. After smooth, add heavy cream, sour cream.
9. Place batter in pan (935 g / cake).
10. Place pan on sheet pan filled with water.
11. Bake 50 min at 325 °F, middle.
12. Crack oven to cool to about 135.
13. Move to wire rack to cool to room temp.
14. Cover, refrigerate.

Notes #

• 517 g cream cheese makes 1 8 in pan.
• 1 hr at 325 °F middle rack too long, brown top.

Chocolate Biscotti

Ingredients #

Process #

1. Line sheet pan with parchment paper.
2. Sift flour, baking soda, cocoa powder.
3. Whip eggs, sugar, vanilla, almond extract and salt high until thick and light, ≈5 min.
4. Mix in sifted dry at low speed until just incorporated.
5. Fold in chocolate and (almonds).
6. Form dough into strip on sheet pan.
7. Bake 300 °F 50 min.
8. Remove to cool 10 min.
9. Cut slices 1/2 in.
10. Bake 12 min at 275 °F.
11. Flip.
12. Bake 12 min at 275 °F.
13. Cooling rack, cool completely.

Notes #

• 1100 g dough / 1/4 sheet pan.

Chocolate Chip Cookie

Ingredients #

Process #

1. Cream butter, sugar.
2. Gradually add eggs.
3. Add vanilla.
4. Combine bread flour, baking soda.
5. Mix to 50% incorporation.
6. Add chocolate chips.
7. Mix until just incorporated.
8. Roll into 17 in log.
9. Wrap in parchment, refrigerate.
10. Cut to 100 g portions.
11. Place on parchment sheet pans.
12. Bake 380 °F 10-12 min.

Notes #

Creamed Berry Muffin

Ingredients #

Process #

1. Cobine fat, sugar, salt, spices, milk powder.
2. Paddle mix until light.
3. Add eggs in 2 to 3 stages, cream well between stages.
4. Sift in dry ingredients.
5. Stir together liquid until combined.
6. Add sifted dry alternately with liquids.
7. 1/4 dry – mix until just blended.
8. 1/3 liquid – mix until just blended.
9. Repeat, scrape, done.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.

Creamed Chocolate Chip Muffin

Ingredients #

Process #

1. Cobine fat, sugar, salt, spices, milk powder.
2. Paddle mix until light.
3. Add eggs in 2 to 3 stages, cream well between stages.
4. Sift in dry ingredients.
5. Stir together liquid until combined.
6. Add sifted dry alternately with liquids.
7. 1/4 dry – mix until just blended.
8. 1/3 liquid – mix until just blended.
9. Repeat, scrape, done.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.

Dark Espresso Brownie

Ingredients #

Process #

1. Combine sugar, brown sugar, salt, egg, vanilla, espresso powder.
2. Sift together flour, cocoa powder.
3. Melt fat and chocolate.
4. Whisk egg mix on high until thick, ≈8 min.
5. Add chocolate,oil - mix low.
6. Add flour, cocoa - mix low.
7. Final mix by hand, folding with spatula.
8. Grease 13 in × 9 in × 2 in cake pan, line with parchment.
9. Pour in batter, level.
10. Bake 30 min at 350 °F.
11. Cool.

Notes #

• 1500 g batter / 1 13 × 9.

Donuts

Ingredients #

Process #

1. Add water, egg, sugar, milk, baking powder, salt, nutmeg to mixer.
2. Add flours, yeast, mix, conditioner.
3. Mix until well incorporated.
4. Add shortening.
5. Mix until intense stage gluten development.
6. Proof 1 hr, until roughly doubled.
7. Sheet to 0.5 in.
8. Cut donuts with 3 in donut cutter.
9. Proof ≈45 min at 80 °F 65% rh on parchment.
10. Fry 2 min per side at 350-365 °F.

Notes #

• 1200 g makes 16 3 in donuts (no holes).
• Baking and pastry: mastering the art and craft, p. 149.

Ginger Molasses Cookie

Ingredients #

Process #

1. Cream the butter and sugar until well combined.
2. Add the eggs and then the molasses.
3. Add the dry ingredients and mix until well incorporated.
4. Scale into 2 lb 3 oz (1000 g) pieces and roll into 17 in (43 cm) logs (sheet pan width).
5. Wrap each log in parchment, and refrigerate until ready to bake.
6. Cut to the desired size [2 oz (50 g) to 4 oz (100 g)], place on parchment-lined sheet pans, and bake at 350 °F in a convection oven for 12 to 15 min.

Notes #