Baking 101 Flashcards
(25 cards)
1
Q
Basic Bread Dough
A
500g Strong white flour
2 tsp salt
7g fast-action yeast
3 tbsp olive oil
330ml water
2
Q
Victoria sponge
A
3
Q
Custard
A
Serves 8
200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract
4
Q
Jelly
A
5
Q
Jam
A
6
Q
Basic sponge
A
7
Q
Shortcrust pastry
A
8
Q
Génoise sponge
A
9
Q
Dacquois sponge
A
10
Q
Choux pastry
A
11
Q
Crème Anglaise
A
12
Q
Macron
A
13
Q
Meringue
A
14
Q
Curd
A
15
Q
Jam
A
16
Q
Enriched dough
A
17
Q
Temper point of dark chocolate
A
31 - 33 Celsius
18
Q
Temper point of white chocolate
A
28-29 Celsius
19
Q
Temper point of milk chocolate
A
29-30 Celsius
20
Q
Temper point of Ruby chocolate
A
28.5-29.5 Celsius
21
Q
Boiling temperature for jam
A
104-105 Celsius
22
Q
Caramel
A
23
Q
Shortbread recipe
A
24
Q
Chantilly cream
A
300ml chilled double cream
2 tbsp caster sugar
1 tsp vanilla extract
25
Frangipane
100g Butter
100g Caster Sugar
2 Eggs
140g Ground Almonds
75g Plain Flour
Beat the butter until fluffy
Add sugar keep beating
Gradually add eggs the stir in almonds and flour
