II SEM BAKERY PRACTICAL 4 Brioche Chocolate chip cookies

brioche RECIPE (for 4 portions) S.NO INGREDIENTS QUANTITY UNITS 1 Flour 225 gms 2 Yeast 15 3 Milk 50 ml 4 Eggs nos 5 Salt ½ tsp 6 Butter 7 Powder sugar 8 Water 9 Egg For Wash

Brioche Sieve flour with sugar and salt. METHOD: Sieve flour with sugar and salt. Dissolve yeast in lukewarm water and make soft dough using all the ingredients. Keep aside for 45 minutes till it proves. Divide dough into 12 equal pieces, shape ¾ of each piece into a ball and place in brioche tins. Firmly press a hole in the center and place remaining piece of the dough shaped like a ball in the centre. Prove for about 30 minutes and brush with egg wash and bake at 400f for 8 – 10 minutes. CHARACTERISTICS Texture (crumb) - soft & spongy Texture (crust) - soft Colour - golden brown

brioche

Chocolate chip cookies RECIPE (for 4 portions) S No INGREDIENTS QUANTITY UNITS 1. Refined flour 170 gms 2. Salt a pinch 3. Brown sugar 85 4. Egg 1 no 5. Butter 6. Sugar 7. Chocolate 115

Chocolate chip cookies METHOD:   Sift flour and salt. Cream fat and sugar, add eggs very gradually and a few drops of essence. Add dry ingredients and grated chocolate. Put in teaspoonful on to a greased baking sheets and bake at 175 c for about 10 minutes. CHARACTERISTICS: Texture (crumb) - soft & crumbly Texture (crust) - crisp & brittle Colour - golden brown

Chocolate chip cookies