Old School Madeira Cake Recipe how to Demo at Bakery
Learn how to make an English Madeira Cake from scratch. This old school recipe is the world’s best, melts in your mouth delicious and this recipe is so easy! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
How to make Recipe Madeira Cake Demo at Bakery Please note that the Video my differ from the written recipe Recipe Ingredients: 175g Softened unsalted butter 175g Castor sugar 175g Egg 200g Self Raising flour 50g ground almond Grated zest 1 lemon & juice 5g vanilla extract 900g loaf tin or 17cm round cake tin Method: 1. Preheat the oven to 150c 1. Oil & line the base of a 900g loaf tin or a 17cm round cake with greaseproof paper. 2. Put the butter and sugar into the bowl of a freestanding mixer with 3 speed, then beat until light. 3. Scrape down and start adding in the egg over 5 mins on 2 speed then mix on 3 speed for 5 mins 4. Scrape down and then add in the lemon zest and vanilla on 1st speed then add in flour, almonds until you have a thick batter or until clear The batter should be loose enough that it falls off a wooden spoon 5. Put the batter into the tin and smooth over the top. Bake for around 75 mins or until a skewer inserted in the middle comes out clean. Please note times can very it’s down to the types of ovens and the tins size i.e. small tin may take about 60min large tins about 90min 6 Remove from the oven then leave to cool for 30 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The Cake will keep in an airtight container for five days
How it's Made the Crazy Baker way, Traditional Chocolate Chip Shortbread Cookies /Biscuits , at the Traditional Bakery Dursley.
For the Cookies you need for the first part : 5lb Butter, 5lb Caster
Sugar, 40 ozs Egg cream together follow Video, 2nd part you need 10lb Plan white flour, 1 oz Baking Power, 3lb Chocolate chip, add in to the mix follow video , Bake at 370 f - 400 f.
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Salted caramel Tiffin how to Recipe Demonstration in the Bakery
Makes 20 Cinder toffee Tiffin
For Home Bakers a great Recipe for tea time treat
Recipe Ingredients:
Base
360g digestive biscuits
150g butter / marg
50g glace cherries
45g Syrup
225g Chocolate
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Hi Folks and welcome to today's video recipe, I'm showing you how to make Flatbread, first thing I start off by going through the recipe then I show you mixing in the machine and then we go through the proving and baking to the finish results easy Flatbread, ? Checkout the description below the video for the recipe and for chapters to help you through the video
Chapters
00:00 Intro
00:30 Recipe
01:17 Making the dough
03:29 Prep Releasing oil
05:00 Cutting up to shape as desired
06:00 Moulding dough tray up
09:42 Proofing
10:45 Baking
And now for the recipe first you want : 280 grams of water, 13 grams of salt, 15 grams of fresh yeast, and if you want you can add in 27 grams of olive oil, 455 grams of white 00 flour, first we start by adding our flour into our machine bowl, this machine wants to be a 3 speed machine or you can use a bread machine if you like, now add in the rest of the ingredients and the water, I start the machine up on 1st speed for 1 minute, then 5 minutes on 3rd speed, stop and now going to check the dough to see what it's like if it's too soft add in more flour if it's too stiff add in more water, now we will continuously mix this now for the next 5 minutes now the dough is ready,
Place the dough back into an oiled bowl. Cover and leave to rise until double in size about 1-1½ hours. or you can put into the fridge until double in size, this can take 6 hours but the flavour of the bread is just the best ever,
Knock back the dough and cut into about 12 pieces at abiut 65 grams each then shape as desired.
For Flatbread mould the dough into ball then roll out for roll out to about 4 in, round, then cover half the round with oil then fold over, press down & place on a baking tray with baking parchment sheet, wash the top with oil.
Cover loosely with a large plastic bag or slightly damp tea-towel and leave in a warm place until doubled in size or place into a proofing box for about 1 hour
Preheat the oven to 200℃ Bake the rolls for about 10 minutes until risen and light golden, turn hlfway through
Transfer to a wire rack to cool before serving.
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#homemade #flatbread #flatbreadrecipe
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Tiger Paste Country Classic PO SG is a ready-to-use, vegan premium topping for spreading on the surface of baked goods. It contains RSPO-certified palm oil, gives baked goods a striking, mackerel look, an intensive roasted taste and a distinctive crust aroma, and can be individually combined with herbs and spices.
Product Link : https://theworldofbaking.com/de_de/produkte/brot-und-brotchen/toppings.html
Recipe :
300 grams of water,
3 grams sugar,
7 grams bread improver,
7 grams of salt,
14 grams of fresh yeast, Dry yeast 7 grams
450 grams of bread flour,
Method :
first we start by adding our flour into our machine bowl, this machine wants to be a 3 speed machine or you can use a bread machine if you like, now add in the rest of the ingredients and the water, I start the machine up on 1st speed for 1 minute, then 5 minutes on 2nd / 3rd speed, stop and now going to check the dough to see what it's like if it's too soft add in more flour if it's too stiff add in more water, now we will continuously mix this now for the next 5 minutes now the dough is ready,
No rest :
Cut into about 8 pieces at about 4 oz / 113 grams each then shape as desired cover
Rest for 10 mins
Best to Follow video
place tray into a proofing box for about 45 mins to a hour,
Preheat the oven to 220℃, Bake in oven for about 10 mins until golden
Transfer to a wire rack to cool before serving.
#bread #breadrollsrecipe #realbread
For the recipe 1 Tiger paste
• 60g rice flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons dried yeast
• 1 1/2 teaspoons seseme oil must have
• 65ml warm water
• 1 teaspoon sugar
• To make the paste: Mix together rice flour, salt and yeast. Stir sesame oil into the warm water with the sugar. Pour the liquid slowly into the flour, stirring constantly until well combined. For my best Tiger bread a good thick coat, this mixture should be like thick emulsion or wallpaper paste.
For the recipe 2 Tiger paste
Ingredients for the topping:
- 100 grams rice flour
- 100 milliliters warm water
- 5 grams sugar
- 5 grams vegetable oil
- 6 grams yeast or 3 grams dry yeast
- 2 grams sea salt
In a separate bowl, combine rice flour, warm water, sugar, vegetable oil, yeast, and salt. Mix until well combined and smooth.
Make Your Bread Special With Tiger Paste For A Cracking Crunchy Crust!
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Today’s video is making easy #millionaire's caramel topping and filling #recipe at #homemade
How to make Caramel Topping and Filling Recipe at Home Demo
Makes 20 Slices
Method
Now for the Caramel topping :
Ingredients : 1000g Condensed milk, 250g butter, 250g dark brown soft sugar
melt butter and brown sugar on a hob gently stirring all the time, now add in the condensed milk and bring to the boil stirring all the time, now it's started to boil, keep stirring and boil until it goes thick, this can take about 5 mins, once it has thicken use right a way or Cool down in a fridge and use laters
very tasty now Guys ready to eat
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Learn how to make Deluxe Cherry Bakewell Tart . This homemade bakewell melt in your mouth and is so delicious it's an easy recipe check it out !
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Deluxe Cherry Bakewell Tart How to Recipe at Home
Video Recipe Link: https://youtu.be/5rnsDDcIuPk
Ingredients
For the short pastry
180g plain flour
90g butter room temp
45g castor sugar
22g cold water
For the filling
400g morello cherry compote
185g butter
185g caster sugar
185g ground almonds
185g eggs, beaten
½ tsp almond extract
20g GF flour
80g for topping bakewell after baking icing sugar
Method
1. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water and sugar, mixing to form short soft dough.
2. Roll out the dough on a lightly floured work surface and use to line a 24cm flan tin. Leave in the fridge to chill for 30 minutes.
3. Preheat the oven to 180C
4. For the filing, spread the base of the flan with morello cherry compote.
5. Mix Softened butter in a mixing bowl with sugar until light add in egg, then Add ground almonds, flour and almond extract to taste. Pour into the flan tin.
6. Bake for about 25 - 35 minutes until golden brown and firm
7. Dust the top when tart is cold with icing sugar
8. Now you can have a cup of tea well done bakers
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Hi Folks this is my latest video over review of ilauke Steel Baguette / French bread tray. In the video I unbox the tray & show you it. It's has a lot of great features { Non of all ? } 4 wave slots. and with the assistance of baguette baking tray, you may cook professional-looking baguettes just at home if you are lucky . enjoy laters
ilauke Baguette Baking Tray Perforated French Stick Loaf Baking Molds Pan for 4 Baguettes
Colour Name: Black
Material Metal
Brand Ilauke
Colour Black
Shape Rectangular
Special feature Freezer safe, Oven-safe
About this item
4 wave slots. With the assistance of this baguette baking tray, you may cook professional-looking baguettes just at home.
Perforated design allow the bread to dry and the result is a lighter crunchier bread.
Double side nonstick coating, easy to clean, just sweep with cloth after using.
The maximum heat resistance temperature: 260 ℃
Size 15 x 12.6 inch.
Customer ratings by feature
Easy to use
4.3 4.3
Easy to clean
4.2 4.2
Sturdiness
4.0 4.0
Value for money
4.0 4.0
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