Dessert on Recipe Book

Banana Bread

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cake Flour g

Ingredient	Baker's %	Weight (g)
Cake Flour	100.00	0.00
Fat	100.00	0.00
Sugar	58.00	0.00
	40.00	0.00
Egg, Whole	40.00	0.00
Walnut	25.00	0.00
Baking Powder	5.00	0.00
Salt	1.25	0.00
Baking Soda	0.60	0.00
Total	369.85	0.00

Process #

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

Notes #

750 g / 8.5 × 4.5 in pan.

Berry Muffin

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cake Flour g

Ingredient	Baker's %	Weight (g)
Cake Flour	100.00	0.00
Sugar	70.00	0.00
Water	63.00	0.00
Shortening	40.00	0.00
Frozen Berries	40.00	0.00
Egg, Whole	30.00	0.00
Nonfat Milk Powder	7.00	0.00
Baking Powder	6.00	0.00
Salt	3.50	0.00
Vanilla Extract	2.50	0.00
Total	362.00	0.00

Process #

Sift together dry.
Combine all liquid.
Add liquid to dry.
Mix until just moistened, lumpy.
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

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cream Cheese g

Ingredient	Baker's %	Weight (g)
Cream Cheese	100.00	0.00
Sugar	30.00	0.00
Egg, Whole	26.20	0.00
Heavy Cream	8.70	0.00
Sour Cream	8.70	0.00
Butter	4.80	0.00
Lemon Juice	1.90	0.00
Vanilla Extract	0.90	0.00
Total	181.20	0.00

Process #

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

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Egg, Whole	82.00	0.00
Sugar	78.00	0.00
Chocolate Chunks, Chopped	70.00	0.00
Cocoa Powder	16.00	0.00
Baking Soda	2.50	0.00
Vanilla Extract	2.10	0.00
Espresso Powder	1.00	0.00
Salt	0.80	0.00
Almond Extract	0.70	0.00
Total	353.10	0.00

Process #

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

Notes #

1100 g dough / 1/4 sheet pan.

Chocolate Chip Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Chocolate Chip	110.53	0.00
Butter	70.79	0.00
Brown Sugar	52.63	0.00
Sugar	44.21	0.00
Egg, Whole	31.58	0.00
Salt	1.68	0.00
Vanilla Extract	1.58	0.00
Baking Soda	1.11	0.00
Total	414.11	0.00

Process #

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

Notes #

Creamed Berry Muffin

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cake Flour g

Ingredient	Baker's %	Weight (g)
Cake Flour	100.00	0.00
Water	75.00	0.00
Sugar	65.00	0.00
Shortening	50.00	0.00
Frozen Berries	50.00	0.00
Egg, Whole	30.00	0.00
Nonfat Milk Powder	7.00	0.00
Baking Powder	5.00	0.00
Salt	4.00	0.00
Vanilla Extract	2.50	0.00
Total	388.50	0.00

Process #

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

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cake Flour g

Ingredient	Baker's %	Weight (g)
Cake Flour	100.00	0.00
Shortening	90.00	0.00
Sugar	50.00	0.00
Egg, Whole	30.00	0.00
Chocolate Chip	30.00	0.00
Brown Sugar	15.00	0.00
Nonfat Milk Powder	7.00	0.00
Baking Powder	5.00	0.00
Salt	1.25	0.00
Vanilla Extract	1.25	0.00
Total	329.50	0.00

Process #

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

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Sugar	360.00	0.00
Fat	272.00	0.00
Egg, Whole	236.00	0.00
Dark Chocolate	136.00	0.00
Dark Cocoa Powder	92.00	0.00
Brown Sugar	44.00	0.00
Vanilla Extract	12.00	0.00
Salt	3.20	0.00
Espresso Powder	1.60	0.00
Total	1256.80	0.00

Process #

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

Notes #

1500 g batter / 1 13 × 9.

Donuts

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	50.00	0.00
Shortening	18.80	0.00
Egg, Whole	12.40	0.00
Sugar	6.50	0.00
Nonfat Milk Powder	6.50	0.00
Instant Yeast	2.21	0.00
Baking Powder	1.75	0.00
Salt	1.75	0.00
Mace/Nutmeg	0.30	0.00
Total	200.21	0.00

Process #

Add water, egg, sugar, milk, baking powder, salt, nutmeg to mixer.
Add flours, yeast, mix, conditioner.
Mix until well incorporated.
Add shortening.
Mix until intense stage gluten development.
Proof 1 hr, until roughly doubled.
Sheet to 0.5 in.
Cut donuts with 3 in donut cutter.
Proof ≈45 min at 80 °F 65% rh on parchment.
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

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Brown Sugar	71.32	0.00
Butter	44.67	0.00
Molasses	26.65	0.00
Egg, Whole	7.84	0.00
Baking Soda	2.51	0.00
Salt	1.10	0.00
Cinnamon	0.94	0.00
Ginger	0.94	0.00
Cloves	0.63	0.00
Nutmeg	0.47	0.00
Allspice	0.31	0.00
Total	257.38	0.00

Process #

Cream the butter and sugar until well combined.
Add the eggs and then the molasses.
Add the dry ingredients and mix until well incorporated.
Scale into 2 lb 3 oz (1000 g) pieces and roll into 17 in (43 cm) logs (sheet pan width).
Wrap each log in parchment, and refrigerate until ready to bake.
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 #

Oat Chocolate Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Oats g

Ingredient	Baker's %	Weight (g)
Oats	100.00	0.00
Sugar	118.00	0.00
Peanut Butter	66.00	0.00
Milk	45.00	0.00
Butter	22.00	0.00
Cocoa Powder	8.50	0.00
Vanilla Extract	6.00	0.00
Salt	1.00	0.00
Total	366.50	0.00

Process #

Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan over medium heat.
Whisk constantly until the butter melts. whisking occasionally, bring to a boil.
Once boiling, stop whisking and allow to boil for 1 min.
Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined.
Stir in the oats and salt.
Allow mixture to sit for 5 min. This allows the oats to soak up some moisture.
During the 5 min, line two baking sheets with parchment paper or silicone baking mats. and make sure there is enough room in your refrigerator for the baking sheets.
Using a 1 tbsp cookie scoop, drop a tablespoon of dough onto the lined baking sheets. if desired, slightly flatten down with the back of a spoon. repeat with the rest of the dough.
Refrigerate the cookies for 30-60 min to set.

Notes #

Oatmeal Raisin Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Brown Sugar	145.00	0.00
Oats	85.00	0.00
Raisins	72.50	0.00
Butter	68.75	0.00
Egg, Whole	32.50	0.00
Vanilla Extract	3.50	0.00
Baking Powder	3.50	0.00
Baking Soda	1.75	0.00
Salt	1.00	0.00
Total	513.50	0.00

Process #

Notes #

Peanut Butter Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Peanut Butter	68.75	0.00
Butter	60.71	0.00
Sugar	53.57	0.00
Brown Sugar	52.68	0.00
Egg, Whole	26.79	0.00
Baking Powder	3.93	0.00
Vanilla Extract	0.89	0.00
Salt	0.71	0.00
Total	368.03	0.00

Process #

Combine the dry ingredients and reserve.
Cream the butter and sugars.
Add the eggs and vanilla, then the peanut butter.
Add the dry ingredients and mix until well incorporated.
Scale into 1000 g pieces and roll into 17 in logs (sheet pan width).
Wrap each log in parchment, and refrigerate until ready to bake.
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 (177 °C) in a convection oven for 12 to 15 min.

Notes #

Pistachio Shortbread Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Butter	79.00	0.00
Pistachio Nuts	46.00	0.00
Sugar	37.00	0.00
Salt	2.10	0.00
Vanilla Extract	0.88	0.00
Almond Extract	0.88	0.00
Total	265.86	0.00

Process #

Pulse flour, sugar, salt, pistachios, and extracts in food processor until pistachios are finely ground.
Scatter cold butter chunks in food processor.
Pulse mixture until ingredients form into dough and stick together.
Form dough into log on plastic wrap (2 in by 10 in).
Refrigerate for 2 hr.
Preheat oven to 325 °F and line baking sheet with parchment.
Cut dough log into 1/2 in cookies.
Brush top of each cookie with water and sprinkle with turbinado.
Bake for 15-18 min until golden brown.
Let cookies cool on baking sheet for 5 min, then transfer to wire rack to cool completely.

Notes #

Pumpkin Bread

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Bread Flour g

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Pumpkin Puree	75.00	0.00
Shortening	10.00	0.00
Sugar	8.00	0.00
Water	4.00	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Total	201.00	0.00

Process #

Notes #

Pumpkin Muffin

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Cake Flour g

Ingredient	Baker's %	Weight (g)
Cake Flour	100.00	0.00
Pumpkin Puree	90.00	0.00
Brown Sugar	67.00	0.00
Chocolate Chip	50.00	0.00
Shortening	42.00	0.00
Egg, Whole	25.00	0.00
Water	20.00	0.00
Buttermilk Powder	5.00	0.00
Baking Powder	1.40	0.00
Baking Soda	1.40	0.00
Salt	0.60	0.00
Ginger	0.20	0.00
Allspice	0.20	0.00
Cinnamon	0.17	0.00
Nutmeg	0.10	0.00
Total	403.07	0.00

Process #

Combine fat, sugar, salt, spices, milk powder.
Paddle mix until light.
Add eggs in 2 to 3 stages, cream well between stages.
Sift in dry ingredients.
Mix together liquid until combined.
Add 1/4 of the dry mixture and mix until just blended.
Add 1/3 of the liquid and mix until just blended.
Repeat the additions, scraping as needed.

Notes #

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

Puppy Chow

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Rice Chex g

Ingredient	Baker's %	Weight (g)
Rice Chex	100.00	0.00
Confectioners' Sugar	200.00	0.00
Semisweet Chocolate Chips	150.00	0.00
Peanut Butter	85.00	0.00
Oil	25.00	0.00
Vanilla Extract	1.75	0.00
Salt	0.50	0.00
Total	562.25	0.00

Process #

Set aside rice chex.
Add peanut butter, chocolate, fat, salt to pan.
Heat until melted and smooth.
Pour melted mixture over cereal.
Mix / fold until coated evenly.
Add powdered sugar to plastic bag.
Add coated cereal to bag.
Mix in bag to coat.

Notes #

Spritz Cookie

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

All-Purpose Flour g

Ingredient	Baker's %	Weight (g)
All-Purpose Flour	100.00	0.00
Shortening	73.00	0.00
Sugar	58.00	0.00
Egg, Whole	20.00	0.00
Vanilla Extract	1.50	0.00
Salt	0.75	0.00
Almond Extract	0.75	0.00
Baking Powder	0.50	0.00
Total	254.50	0.00

Process #

Cream shortening, adding sugar in gradually.
Add egg, dry mix, extract.
Mix well.
Fill cookie press.
Form cookies on cookie sheet.
Bake 6 min at 400 °F.
Place the fat, sugar, salt, and spices in the mixing bowl.
With the paddle attachment, cream these ingredients at low speed.

Notes #

Scale ingredients accurately. have all ingredients at room temperature.
Partway through mixing, stop the machine and scrape down the bowl to ensure even mixing.
For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leavening. for denser cookies, blend to a smooth paste, but do not cream until light.
Sift in the flour and leavening. mix until just combined. do not overmix, or gluten will develop.