CLASSIFICATION OF BAKING TOOLS & EQUIPMENT

A.OVEN

Convection Oven

Rotary Oven

Deck / Cabinet Oven

B.OTHER BAKING EQUIPMENT

Bread Toaster C.PREPARATORY TOOLS

Double Broiler

Dutch Oven

Flour Sifter

Grater

Spatula

D.MEASURING TOOLS

Weighing Scale E.MIXING TOOLS

Measuring Cups For Liquid Ingredients

Mixing Bowl F.CUTTING TOOLS

Rotary Egg Beater

Electric And Handy Mixer

Pastry Blender

Pastry Wheel

Biscuit And Doughnut Cutter

G.BAKING PANS

Muffin Pan

Jelly Roll Pan

Bundt Pan

10 RECIPES OF BREAD & PASTRY

JAM DANISH Ingredients
2 1/4 to 2 1/2 cups all-purpose flour $ 1/4 cup granulated sugar $ 1/2 teaspoon salt 1/2 cube fresh yeast (see notes) 2/3 cup milk $ 1/4 cup (1/8 lb.) butter, at room temperature, cut into chunks $ 2 ounces cream cheese, at room temperature, cut into chunks $ 1/2 cup berry jam 1 large egg yolk Powdered sugar

Preparation
1. In a food processor or a standing mixer fitted with the paddle attachment, whirl or mix 2 cups flour and the sugar, salt, yeast, and milk until a sticky dough forms. 2. Add butter and cream cheese and pulse or mix on low speed until just blended. Pulse or increase speed and beat until thoroughly incorporated, about 1 minute. Pulse or beat in 1/4 to 1/2 cup more flour as needed, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl (dough will look sticky). If using food processor, scrape dough into a large bowl. Cover dough and chill at least 12 hours or up to 1 day.

3. Scrape dough onto a lightly floured surface. Divide in half. With a lightly floured rolling pin, roll each piece into an oval about 12 inches long and 6 inches wide. Spoon jam down center of each. Fold one long side of each oval over jam. Fold other side over, as if folding a letter. Place rolls about 3 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Cover with plastic wrap; let stand 30 minutes. 4. In a small bowl, mix egg yolk and 2 tablespoons water. Brush rolls lightly with egg mixture. 5. Bake in a 350 regular or convection oven until golden brown, 20 to 25 minutes. With a wide spatula, transfer to a rack and cool completely. With a serrated knife, cut roll diagonally into 2-inch-wide slices. Sprinkle slices with powdered sugar.

CLASSIC POPOVERS Ingredients

3 large eggs 1 cup all-purpose flour $ 1 cup milk $ About 1 tablespoon melted butter or margarine $ 1/4 teaspoon salt

Preparation
1. In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth. 2. Generously brush six nonstick popover, custard, souffl, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Pour batter equally into cups, filling them 3/4 to almost full. Set cups about 2 inches apart in a 10- by 15-inch rimmed baking pan. 3. Bake popovers in a 375 regular or convection oven until browned and puffy, 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot. Nutritional analysis per popover. SAUSAGE ROLLS

Ingredients
1 pound raw bulk pork breakfast sausage (16 links) $ 1/2 cup finely minced onion $ 2 teaspoons minced fresh thyme 1 teaspoon minced fresh sage 1/4 teaspoon crushed red pepper 1 (17.3 oz.) package frozen puff pastry, thawed 2 tablespoons plus 2 tsp. smooth Dijon mustard

Preparation
1. Using a sharp knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside. 2. Preheat oven to 400F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry. 3. Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage. 4. Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.

HAM & CHEESE CORN MUFFINS Ingredients

7 1/2 ounces all-purpose flour (about 1 2/3 cups) $ 1 cup yellow cornmeal 1 tablespoon sugar $ 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1/8 teaspoon ground red pepper 1 1/4 cups low-fat buttermilk 1/2 cup egg substitute 3 tablespoons canola oil 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese $ 1/2 cup finely chopped green onions (about 1 bunch) 1/2 cup frozen whole-kernel corn, thawed 1/3 cup (2 ounces) diced extralean ham $ Cooking spray

Preparation
1. 1. Preheat oven to 350. 2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham. 3. 3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350 for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack

QUICK STICKY BUNS Ingredients

1 1/2 tablespoons unsalted butter, cold and thinly sliced into 10 pieces 1 medium banana, thinly sliced 1/2 cup (2 ounces) pecans, chopped $ 3 tablespoons dark brown sugar $ 1 7.5-ounce tube refrigerated buttermilk biscuits $

Preparation
Heat oven to 375 F. Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit. Bake until golden brown, 8 to 10 minutes. Remove from oven. Place a baking sheet on top of the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. Transfer to a platter. Serve warm.

CREAM CHEESE PANCAKES Ingredients

2 cups self-rising flour 2 tablespoons sugar $ 1 large egg 1 1/2 to 2 cups milk $ 1 (3-ounce) package cream cheese, softened $ 1 tablespoon butter or margarine, melted $ 1/2 teaspoon vanilla extract

Preparation
1. Combine self-rising flour and sugar in a large bowl; make a well in center of mixture. 2. Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened. 3. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon. 4. NOTE: 1/4 cup egg substitute, skim milk, and light cream cheese may be used. Pancake batter will be thinner and will cook faster.

COFFEE WAFFLES Ingredients

1 3/4 cup cups all-purpose flour $ 1/4 cup cup sugar $ 1 teaspoon baking soda

1/2 teaspoon salt 1 1/2 cups milk $ 1/3 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1 tablespoon instant coffee Ice cream and caramel sauce, optional

Preparation
1. Preheat oven to 200F; preheat waffle iron. Stir together flour, sugar, baking soda and salt in a large bowl. In a medium bowl, whisk milk, vegetable oil, egg, vanilla and instant coffee. Add milk mixture to dry ingredients; whisk until just combined. 2. Mist waffle iron lightly with cooking spray. Pour as much batter as manufacturer suggests, usually about 1/2 cup, onto waffle iron, close and cook until golden, about 2 minutes. Place finished waffles directly on rack in oven to keep warm. 3. Allow waffle iron a minute to heat up, then repeat with remaining batter. Mist iron with cooking spray as needed between batches. Serve with ice cream and caramel sauce, if desired.

BACON-CHEDDAR CORN MUFFINS Ingredients

4.5 ounces all-purpose flour (about 1 cup) $ 3/4 cup yellow cornmeal 1/2 cup (2 ounces) shredded sharp cheddar cheese $ 2 tablespoons sugar $ 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon ground cumin 1/4 teaspoon salt 4 center-cut bacon slices, cooked, drained, and crumbled $ 1 jalapeo pepper, seeded and minced 1 1/4 cups low-fat buttermilk 1/4 cup canola oil 1 large egg, lightly beaten Cooking spray

Preparation
Preheat oven to 375. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeo; make a well in center of mixture. Combine buttermilk, oil, and egg in a

bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. 3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

PUMPKIN-VANILLA ICE CREAM SANDWICHES Ingredients

2/3 cup vegetable oil 1 15-oz. can pure pumpkin 2 large eggs 1 1/2 cups sugar $ 2 teaspoons vanilla extract 4 cups all-purpose flour $ 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt 1 quart vanilla ice cream Sprinkles

Preparation
1. 1. Preheat oven to 375F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended. 2. 2. Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds. Bake until beginning to turn light brown, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter. 3. 3. Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie. Roll edges in sprinkles. Serve, or cover in plastic wrap and freeze.

CHOCOLATE CHIP PANCAKES Ingredients

1 cup milk $ 2 eggs, beaten 2 cups buttermilk biscuit baking mix 1/4 teaspoon cinnamon 1/2 cup mini semi-sweet chocolate chips $

Optional: powdered sugar

Preparation
1. Combine first 4 ingredients, stirring until moistened. Fold in chocolate chips, being sure not to over-blend. Drop by 1/4 cupfuls onto a hot, greased griddle; flip over when bubbles appear around edges. Cook on each side until lightly golden. Sprinkle with powdered sugar, if desired.

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