2021

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BAKING PORTFOLIO
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 RECIPE NAME: Homemade Bread Rolls

METHOD OF
COOKERY

Identify three quality indicators for the selected ingredients below.

QUALITY INDICATORS OF SELECTED INGREDIENTS

Flour

Yeast

Salt

Oil

Sugar

In the box below, explain OR show (pictures) the steps you went through to
prepare your bread rolls

STEP 1:

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STEP 2:

STEP 3:

STEP 4:

STEP 5:

STEP 6:

STEP 7:

STEP 8:

STEP 9:

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STEP 10:

Q1: How did you know your bread rolls were cooked?

PHOTO

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 HOMEMADE BREAD ROLLS
INGREDIENTS:

1 teaspoons active dried yeast

½ cup warm water
100g high-grade flour (or plain flour)
100g wholemeal flour
1 teaspoon salt
1 tablespoon olive oil
1 egg, lightly whisked or 1 tablespoons milk (optional – it just helps the bread colour on
top)
A small handful of pumpkin seeds, sunflower seeds or linseeds (optional)

METHOD:
1. Pour water in a large mixing bowl and sprinkle over the yeast.  Stir gently.
2. Stand in a warm place for about 5 minutes until the yeast has dissolved and the
mixture is frothy. Mix well.
3. Add flour, salt and olive oil to the yeast mixture and mix well to form a dough
(note: there may be some left over four in the bowl once you’ve formed the
dough, this is fine).
4. Turn the dough out onto a lightly floured bench.
5. Knead the dough for 10 minutes until smooth and elastic, then place in an oiled
bowl.

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 6. Cover with a damp tea towel, a large clean plastic bag or clingfilm and place in a
warm place to rise for about an hour until doubled in size.
7. Once it has risen, knock back the dough by gently punching it.
8. Cut dough into six pieces and shape each piece into a round.
9. Place on lined oven tray, cover with a clean, damp tea towel and place in a warm
place to rise again, for about 45 minutes.
10. Preheat the oven to 200°C.
11. Brush top of bread with egg or milk (if using).
12. If using seeds, sprinkle and gently press seeds on (so that they stick).
13. Bake rolls for 15-18 minutes or until golden brown and cooked through.

Tips & Substitutions

o   Use all plain flour (and no wholemeal) if you like. You can also use all wholemeal
flour, however the rolls will be slightly more dense.
o   This recipe can easily be doubled to make 12 rolls, so you can always freeze some
for later.
o   Don’t throw away any leftover stale bread – turn it into breadcrumbs by blitzing it in
the food processor or grating it. Store in an airtight container in the freezer.

Makes: 2-3 bread rolls

Prep time: 20 minutes plus 2 – 2 ½ hours to make and proof dough
Cook time: 30-35 minutes

Serves 2 (over 2 days)

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 KUMARA FOCACCIA
INGREDIENTS:
300g kumara (about 2)
250ml warm water
1 t sugar
1 T active dried yeast
2 t salt
3 T olive oil
450g flour

TOPPING:
1-2 sprigs of rosemary
1 T flaky seat sea salt or rock salt 2 days
3 T olive oil Nadia Lim
Vegful
METHOD:
1. Cook kumara in boiling salted water until soft.
2. Drain and mash well.
3. While kumara is cooking, combine warm water and sugar in a large mixing bowl.
Sprinkle yeast on top and stir gently. Set aside for about 10 minutes until frothy.
4. Whisk in mashed kumara, salt, and olive oil.
5. Sift in flour,
6. Mix until ingredients are just combined.

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 7. Tip dough out onto a clean, dry surface. Bring together with your hands and
knead for 10 minutes until smooth and elastic, adding a little flour as needed. The
dough should be soft; if it’s really sticky, add a little more flour.
8. Drizzle the inside of a bowl with a little olive oil and place dough into it. Cover
with clean tea-towel and leave in a warm place for 1 hour until it has risen to be
doubled in size.
DAY 2:
9. Preheat oven to 220°C.
10. Line a baking tray with baking paper.
11. Slide dough out of baking tray.
12. Use your fingertips to make indentations in the dough while gently stretching and
flattening it into an oval shape about 1.5cm thick.
13. Drizzle with olive oil, cover with a tea-towel and leave in a warm place for 45
minutes to rise again.
14. Once the dough has risen, press your fingertips into the dough to make more
indentations. Dot with sprigs of rosemary and sea/rock salt.
15. Drizzle with remaining olive oil.
16. Bake for 20 minutes until golden and puffed around the edges.
17. Eat warm, fresh out of the oven.

RECIPE NAME: Sticky Buns

METHOD OF
COOKERY

PHOTO

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STICKY BUNS
INGREDIENTS:
STICKY BUN DOUGH:
62g butter
1 cup milk
2 t yeast
1/3 cup sugar
3 cups flour
½ t salt

TO FILL:
3 T Butter, softened, not melted OPTIONAL GLAZE:
¼ cup brown sugar 1/8 cup sugar
1 T cinnamon 2 T water

METHOD: TO DUST:
Day 1: Icing sugar

1. Place butter in a small pot and heat gently until melted. Remove from heat and add the
milk.
2. The mixture should be at blood temperature before you sprinkle the yeast and sugar
over the top. Stir for a minute or two until the yeast is absorbed.
3. Mix flour and salt together in a large bowl. Add the milk mixture and stir until just
combined.
4. Tip the dough onto a lightly floured surface and knead until smooth and silky – about 30-
60 kneading strokes.
5. Place the dough in a large, lightly oiled container, cover with a clean cloth and leave to
rise in a warm place until it has almost doubled in size – about 1 hour.
6. When risen, place in the refrigerator and leave overnight.
ANNABEL LANGBEIN –
Day 2: THE FREE RANGE COOK

1. Preheat oven to 50 degrees. Makes 10 (recipe per pair)

2. Roll out dough into a rectangle over a lightly floured board.
3. To fill, brush the rolled dough liberally with softened butter.
4. Mix together sugar and cinnamon and sprinkle over the top of the butter.
5. Roll the dough up tightly along the longest edge into a cylinder shape.

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 6. Cut into slices about 2-3 cm wide.
7. You should get about 10 scrolls.
8. Spray and line the base of a rectangle tin with baking paper.
9. Arrange the scrolls in tin allowing 1-2 cm between them.
10. Place in oven to prove for another 15 minutes (if time allows)
11. Take out and turn oven up to 200 degrees.
12. Bake scrolls for 12-15 minutes until golden and cooked through.
13. To glaze the scrolls, heat sugar and water in a small pot until the sugar is dissolved. Boil
for few minutes.
14. Bake the scrolls with hot syrup as they emerge out of the oven or dust with icing sugar.

RECIPE NAME: Banana & White Chocolate Cakes

METHOD OF
COOKERY

Identify three quality indicators for the selected ingredients below.

QUALITY INDICATORS OF SELECTED INGREDIENTS

Butter

Sugar

Eggs

Baking
Powder

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Q1: Explain the preparation method you did to make the Banana and White
Chocolate Cakes?

Q2: What are three ways you can tell a cake is cooked?

PHOTO

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 BANANA AND WHITE CHOCOLATE CHIP CAKES

INGREDIENTS:
200g butter
1 cup sugar
3 eggs
2 mashed banana
3 T hot milk
1 t baking soda
1 ¾ c plain flour
1 t baking powder
1 t nutmeg
½ cup white chocolate bits

METHOD:
1. Preheat oven to 160°C. Place in patty cases into the muffin tins.
2. Cream butter and sugar. Beat in eggs and bananas.
3. Heat milk in microwave in glass jug for 30 seconds.
4. Stir the combined hot milk and baking soda.
5. Gently stir in sifted dry ingredients and white chocolate bits.
6. Divide between prepared tins and bake for 20 minutes or until skewer inserted
comes out clean.
Makes 12 large cup cakes

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LEMON CREAM CHEESE ICING
1 cup icing sugar
2 T cream cheese
Juice of 1 lemons
Zest to garnish on top
1. Zest lemons and set aside.
2. Place icing sugar into a bowl and blend with lemon juice and cream cheese until
a thin glassy icing.
3. Ice cakes and top with zest.

RECIPE NAME: Ginger and Walnut Carrot Cakes

METHOD OF
COOKERY

Q1: Explain the preparation method you did to make the Ginger and Walnut
Carrot Cakes?

Q2: What is the common method of preparing cake tins?

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PHOTO

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 GINGER AND WALNUT CARROT CAKES
INGREDIENTS:

CAKE:
200g flour
1 t baking powder
½ t baking soda
2 t ground ginger
175g brown sugar
2 large eggs
200 ml vegetable oil
200g peeled and coarsely grated carrot (about 2)
50g walnut pieces, roughly chopped (optional)
50g crystallised ginger, finely chopped (optional)

ICING:
50g butter, softened
100g icing sugar
1 t cornflour
80g cream cheese
25g walnut pieces roughly chopped
12 Paper cases

METHOD:
1. Preheat oven to 150°C.
2. Line muffin tins with 12 paper cases.
3. Place the flour, baking powder and baking soda, ground ginger into a bowl and
mix.
4. Beat the sugar, eggs and oil in another bowl with a beater until completely mixed.
5. Gradually add the flour mixture, scraping down the sides of the bowl.
6. Fold in the grated carrots, chopped walnuts and chopped crystallised ginger until
completely combined.
7. Spoon into prepared muffin tins and bake in oven for about 12-15 minutes or until
a skewer comes out clean.
8. Transfer to wire rack to cool.
9. Meanwhile beat the butter and icing sugar until combined. Add the cornflour and
cream cheese. Be careful not to over beat.
10. When the cakes are completely cold, spread with icing and sprinkle tops with
chopped walnuts.

NIGELLA LAWSON
Makes 12

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RECIPE NAME: Swiss Roll

METHOD OF
COOKERY

Q1: Explain the two preparation methods you did to make the Swiss Roll?

PHOTO

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SWISS ROLL

INGREDIENTS:
¾ cup self raising flour
3 eggs
½ cup caster sugar

¼ cup icing sugar

2 T raspberry jams
Whipped cream
2T icing sugar

METHOD:
1. Preheat oven to 200°C and place oven rack in centre of oven.
2. Cut a sheet of baking paper to line the swiss roll tin with extra 6cm on all sides.
Slit at the corners to fit the sides and base of the tin.
3. Spray swiss roll tin with olive oil spray and line with the baking paper.
4. Sift the flour 3 times onto a sheet of greaseproof paper and have ready.
5. Place the eggs in a large mixing bowl and beat with an electric beater for 5
minutes until thick and pale (reached ribbon stage)
6. Add the sugar gradually beating until dissolved and mixture is pale and glossy.

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 7. Add the sifted flour and fold in lightly with a large metal spoon.
8. Spread the mixture evenly into the prepared tin and smooth surface.
9. Bake at 200°C for 10-12 minutes until sponge is lightly golden and springy.
10. Place a tea-towel on a flat surface. Place a sheet of greaseproof on top of this
and dust with sieved icing sugar. Turn the sponge out.
11. Using a tea-towel as a guide carefully roll up the sponge with the paper and
leave rolled for 5 minutes or until cool.
12. Unroll the sponge and unpeel the baking paper.
13. Spread with the jam.
14. Whip the cream and sweeten with extra icing sugar. Spread over jam.
15. Reroll the sponge with the seam underneath.

RECIPE NAME: Chocolate Carmel Tart

METHOD OF
COOKERY

TYPE OF PASTRY
MADE

In the box below, explain the following terms in relation to making pastry.

FOLDING

KNEADING

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RESTING

DOCKING

PINNING OUT
THE DOUGH

CUTTING

GLAZING

BLIND BAKING

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Q1: Explain the preparation method you did to make the pastry for the
Chocolate Carmel Tart?

Q2: Describe what you did to decorate your Tart to ensure it was presented
well.

PHOTO

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 CHOCOLATE CARAMEL TART
INGREDIENTS:

Sweet pastry – see below

CHOCOLATE CARAMEL FILLING:

30g butter, chopped coarsely

1/8 cup firmly packed brown sugar
½ cup sweetened condensed milk
20g dark chocolate, chopped
1 t golden syrup
White chocolate to swirl

METHOD:

FILLING:
1. Stir butter and sugar in a small saucepan over low heat until sugar dissolves.
2. Add condensed milk, cook stirring for about 5 minutes until mixture boils and
thickens.
3. Remove from heat, stir in chocolate and syrup until smooth.
4. Divide into cold pastry cases, swirl through melted white chocolate.
5. Refrigerate for 1 hour.

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SWEET PASTRY

250 g Flour
125 g Butter
60 g Sugar
1 egg

METHOD:
1. Sift flour and rub in butter until it resembles fine breadcrumbs.
2. Whisk sugar and egg together.
3. Make a well in the centre of dry ingredients and add combined sugar and egg.
4. Mix to form dough.
5. Wrap in gladwrap and refrigerate for 1 hour.

Makes enough to line 4 small flan rings or 1 large one.

TO BAKE BLIND:

METHOD:

1. Grease and dust flan ring with flour.

2. Roll out pastry and line flan ring.
3. Make cartouche to fit flan ring and place on top of pastry with baking beans.
4. Bake blind for 10 minutes at 180 degrees or until cooked.
5. Remove baking beans and cartouche and bake further 4-5 minutes or until base
looks cooked.
6. Allow to cool.

MAKES 4
Women’s Weekly High Tea

PEANUT BRITTLE TOPPING

(OPTIONAL/ALTERNATIVE TO WHITE CHOCOLATE)

INGREDIENTS:

150g caster sugar

100g salted peanuts, roughly chopped
Greaseproof paper

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METHOD:
1. Line a baking tray with greaseproof paper.
2. Put the sugar into a dry frying pan over a medium high heat for 3-4 minutes and
allow it to caramelize without stirring.
3. Once the caramel beings to form, swirl it around the pan to ensure it colours
evenly.
4. After 2-3 minutes, when its beginning to turn light brown, add the peanuts and
swirl to coat.
5. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads
out thinly and evenly.
6. It should harden almost immediately.
7. Set aside for about 10 minutes to cool.
8. Break up the peanut brittle into shards and top on tarts.
Gordon Ramsay
Ultimate Cookery Course

RECIPE NAME: Fruit Flan

METHOD OF
COOKERY

TYPE OF PASTRY
MADE

Q1: Explain the purpose of blind baking?

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PHOTO

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FRUIT FLAN

INGREDIENTS:
Sweet Pastry
Apricot Jam
Fruit for garnish such as: 1 orange, 1 kiwifruit and 8-10 grapes

PASTRY CRÈME INGREDIENTS:

250 ml Milk
60g Caster Sugar
2 large egg yolks
¼ c Flour
½ t Vanilla Essence

METHOD:
1. Whisk the egg yolks and sugar together until thick, (ribbon stage), blend in the
sifted flour.
2. Flavour the milk with vanilla essence, heat to near boiling then pour onto the egg
yolk mixture stirring continuously.
3. Return to a clean pan and stir continuously to the boil with a wooden spoon, until
thickens, coats the back of a wooden spoon)
4. When the pastry cream has thickened, allow to cool.
5. To prevent the formation of skin, cover with a cartouche.
6. Once cooled place in cooled flan dish.
7. Slice up fruit and garnish the top of the flan.
8. Heat apricot jam in a pot and using a pastry brush, brush lightly over the fruit.

Makes enough pastry crème for 4 small flan rings or one large one.

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SWEET PASTRY

250 g Flour
125 g Butter
60 g Sugar
1 egg

METHOD:
1. Sift flour and rub in butter until it resembles fine breadcrumbs.
2. Whisk sugar and egg together.
3. Make a well in the centre of dry ingredients and add combined sugar and egg.
4. Mix to form dough.
5. Wrap in gladwrap and refrigerate for 1 hour.

Makes enough to line 4 small flan rings or 1 large one.

TO BAKE BLIND:

METHOD:

1. Grease and dust flan ring with flour

2. Roll out pastry and line flan ring.
3. Dock
4. Make cartouche to fit flan ring and place on top of pastry with baking beans.
5. Bake blind for 10 minutes at 180°C or until cooked.
6. Remove baking beans and cartouche and bake further 4-5 minutes or until base
looks cooked.
7. Allow to cool.

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 VANILLA BEAN ICE CREAM

INGREDIENTS:

1 ½ cups cream
2 cups thickened cream
1 vanilla bean, seeds scraped
4 egg yolks
110g caster sugar

METHOD:
1. Heat milk, cream, vanilla bean and seeds in a saucepan until almost boiling.
2. In a large bowl whisk yolks and sugar until well combined.
3. Whisk hot milk mixture into yolk mixture until well combined.
4. Return mixture to cleaned saucepan and cook over a low heat without boiling
until the mixture has thickened and coats the back of a wooden spoon.
5. Remove vanilla bean.
6. Transfer to a bowl and allow to cool before placing in the fridge to chill for several
house.
7. Position the Frozen Dessert Maker as directed in instruction manual.
8. Turn the unit on, then pour mixture through the pouring hole.
9. Mixture will be ready once the paddle moves backwards and forwards several
times.

Makes 1 Litre

Snowy Ice Cream instruction manual

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RECIPE NAME: QUICHE

METHOD OF
COOKERY

TYPE OF PASTRY
MADE

PHOTO

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 MINI QUICHES
INGREDIENTS:
Pastry:
185g flour
Pinch of salt
90g butter, chilled and grated
1 egg yolk
2-3 T iced water

FILLING:
3/4 cup cream
¼ cup milk
2 eggs
100g cheese
Chopped parsley
Salt and pepper
Optional fillings: (Choose two only) Finely sliced mushrooms, 50g finely sliced ham, ½ onion
finely sliced, 2 rashers bacon – cooked and finely sliced

METHOD DAY 1:
1. Preheat oven to 190°C.
2. To make pastry, combine flour, pinch of salt into a bowl.
3. Add grated butter and work with your fingertips until the mixture resembles rough
crumbs.
4. Add the egg yolk and water, mixing until a soft dough is formed.
5. Turn onto a lightly floured surface and gather together into a smooth ball.
6. Cover with plastic wrap and place in fridge for 10 minutes.
7. Roll out pastry between two sheets of baking paper and cut into circles big enough to fit
inside mini quiche trays.
8. Press well into the side of the tin and trim off any excess pastry.
9. Refrigerate the pastry for 10minutes.
10. Dock the bottom of the pastry cases well with a fork.
11. Bake in oven for about 10 minutes or till lightly browned.

METHOD DAY 2:
1. Preheat oven to 190°C.
2. Beat together the eggs, cream and milk.
3. Add chopped parsley and season with salt and pepper
4. If using onion, bacon or mushrooms, nice to panfry for 5 minutes
5. Divide the fillings and grated cheese between the 12 precooked pastry cases
6. Pour the egg mixture over the top.
7. Bake for 15-20minutes or until the filling is set and golden.
8. Serve.

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 Makes 12 small quiches

RECIPE NAME: CHOCOLATE ECLAIRS

METHOD OF
COOKERY

TYPE OF PASTRY
MADE

PHOTO

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 CHOCOLATE ECLAIRS
CHOUX PASTRY INGREDIENTS:

125 ml water
¼ t salt
1 t sugar
100g butter
125 g flour
4 eggs, beaten

ECLAIRS INGREDIENTS:

Cream
1 ½ cups Icing sugar
2 T Cocoa powder
Hot water

CHOUX PASTRY METHOD:

1. Put water, salt and sugar and butter into a pot and bring to the boil
2. Remove from the heat.
3. Add the flour and stir with a wooden spoon over gentle heat until the mixture is
smooth and stops sticking to the side of the pot. This is about 1-2 minutes.
(apparently until a spoon can stand up in dough!)
4. Allow to cool.
5. Gradually beat in the egg until the mixture is a smooth dropping consistency. If
the mixture is too stiff, more egg is needed.

ECLAIRS METHOD:
1. Turn oven on to 210°C.
2. Using a piping bag and plain 1.5 cm nozzle, pipe choux pastry onto a greased
baking sheet for form fingers approximately 10 cm long.
3. Bake in a hot oven until crisp and light brown.
4. Allow to cool, split open and fill with whipped cream and dip the top of the éclair
in chocolate icing.

NZ Chef
Makes about 16 Eclairs

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