Class -04 (SHORTBREAD COOKIES, CHOCOLATE CHIPS COOKIES, SHORT CRUST & PASTRY CREAM)

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SHORTBREAD COOKIES
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INGREDIENTS:
1. 175 gm Margerin

2. 225 gm soft flour

3. 600 gm rice flour
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4. 1/4 tsp salt.
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5. 60 gm castor sugar

6. 25 gm icing sugar (Sugar for sprinkle)
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METHOD:

1. Sift the flour and salt into a bowl, and set aside.
2. Using wooden spoon for stir the flour mixture into creamed margerin and sugar until blended. Turn on to a lightly floured surface knead a lightly.
3. Press the dough into pan , smoothing the surface, using fork, press 2cm 3/4 inchi radiating  lines around the edge of the dough - lightly sprinkle the surface with a little castor sugar , and then prick the surface lightly with the fork.
4. Using a sharp knife , mark dough a line cut. Bake in preheated oven (150c  in 20-25 minutes) until pale golden and crisp. Remove from pans and cut shortbread while still warm. 
5. Cool completely on the wire rack and store in airtight containers.





CHOCOLATE CHIPS COOKIES



INGREDIENTS:

 1.  75 gm margerine


2. 60 gm castor sugar


3. 60 gm brown sugar


4. 2 gm salt & 1/2 tsp vanila essence


5. 1 nos egg


6. 2 gm baking soda


7. 150 chocolate chips


8. 60 gm  walnut chopped.



METHOD:

1. In large bowl, cream together the margerine , brown sugar and castor sugar until creamy and fluffy. Stir in the egg and vanila essence.
2. Fold in fglour baking soda and salt, chocolate chips and nuts well to form soft dough. 
3. Drop cookies by rounded spoonful onto ungrease sheet. 
4. Bake in the preheated oven edges should be golden brown( in 175c in 20-25 minutes
5. Cool completely and atore in containers




SHORT CRUST

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INGREDIENTS:
1. 200 gm soft flour

2. 100 gm margerin


3. 1 nos egg

4. 1/2 tsp salt
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5. 2 mil milk

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SUGAR CRUST:

 1. 250 gm soft flour

2. 125 gm margerin

3. 1 nos egg

4. 1 tbsp castor sugar
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5. 2 tbsp milk.
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METHOD:

1.Sift the flour in a mixing bowl add margerin
2. Rub margerin into flour to the proper degree:
Particles are the size of peas or hazelnuts. For mealy dough until mixture resemble conmeal.
3. Disolve salt and sugar (If used) In water.
4. Add egg and water to flour mixture mix very gently, just until water is absorbed. Do not overcook the dough.
5. Place dough in pans. Cover with plastic film and place in refrigerator for at least in 4 hours.
6. Scale portions of dough as needed.



FRESH FRUIT TART FILLING


INGREDIENTS:
1. 250 ml milk
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 3. 2 nos egg
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 4. 25 gm custard powder
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5. 50 gm castor sugar

6. 1/4 tsp vanila essence


TOPPING:
  • 2 nos kiwi
  • 4 nos strawberry
  • 2 nos peach
  • 10 nos grapes
  • Glazing apricot gel.

METHOD:

1. In heavy saucepan disolved the sugar in the milk.
2. With a whip, heat the eggs  and piur into the milk mixture. Add in custard powder and vanila essence.
3. Bring the mixture to the heat and bring to a boil and string constantly.
4. When the mixture comes to the boil and thickens and remove  from the heat.















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