MAY 2013
ESH R F A NA O T S TWI TIONAL DI TRA ASSIC ipe CL 4 for rec age See p
A preview of what’s inside... A Cherry Filled Delight! Delicious Marble Cake! Tasty Cherry Garland!
Luxury French Glacé Cherry Flapjacks
Easy to make, and frsweet u snackity ! Ingredients:
Qty • Butter 905g • Demerara Sugar 543g • Condensed Milk 513g • Golden Syrup 317g • Honey 317g • Oats 1809g • French Glacé Cherries 377g • Sesame Seeds 145g • Blue Poppy Seeds 145g
Method: • Melt all the ingredients; butter, sugar, condensed milk, syrup and honey in a saucepan on a medium heat, until they are fully melted and all the granular sugar has dissolved. • Add the melted ingredients to the machine bowl containing the oats and seeds. • Mix on first speed until clear. • Add the French Glacé cherries, mix on first speed until clear – be careful not to over mix. • Deposit onto prepared silicone paper lined sheet trays or tray bake foils. • Bake at 180oC until golden brown. • Allow to cool and portion in to desired slices or squares.
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French Glacé Cherry & Apricot Crumble Bars SH A FRE ON A T TWISITIONAL TRAD ASSIC CL
For ideas and recipes please visit www.bakoownlabel.co.uk and www.glacecherries.com
Ingredients:
Qty • Dried apricots 175g • Raisins 75g • French glacé cherries 225g • Cider 2 tbsp • Soft brown sugar 50g 1 tsp • Ground cinnamon • Rolled oats 160g • All-purpose flour 225g • Baking powder 1/2 tsp • Salt 1/2 tsp • Butter 250g
Recipe developed by Master Baker Anthony Kindred from Kindred Bakery.
Method: • Pre-heat oven to 1800C • Butter a 9”x13” baking dish or foil tray bake. • Coarsely chop apricots and mix with raisins, French glacé cherries and cider, stirring occasionally, until fruits are softened and plump, about 5 minutes. • Combine 2 tablespoons of sugar with 1/4 teaspoon of cinnamon and keep separate. • Mix together the oats, flour, baking powder, salt, the remaining sugar, and the remaining 3/4 teaspoon of cinnamon in a large bowl. Cut in the butter with an electric mixer or 2 knives until it forms crumbs. • Press half of the oat mixture into the bottom of the prepared dish.
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• Spread the fruit filling on top, leaving a 5mm border on all sides. • Sprinkle the remaining oat mixture on top and dust with reserved sugar and cinnamon. • Bake until golden brown, for about 35 minutes. Let cool in the dish on a wire rack. • Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days. French glacé cherries have teamed up with Master Baker Anthony Kindred who will be running a special series of masterclasses dedicated to master bakers. To participate and for more information, please contact frenchglacecherries@sopexa.com
French Glacé Cherry & Chocolate Marble Cake H A FRES N A O TWIST IONAL T TRADIASSIC CL
frozen
Recipe developed by Master Baker Anthony Kindred from Kindred Bakery
Ingredients:
Qty • Butter 300g • Sugar 300g • Eggs 300g • Self-raising flour 200g • Cocoa powder 50g • Ground Almonds 50g • French Glacé Cherries 300g
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Method: • Pre heat oven to 1750C • Cream butter and sugar until light and fluffy. • Add the eggs, one at a time, beating well after each addition. • Divide the flour in two. To one half add the cocoa and to the other add the almonds. • Spoon half of the French Glacé cherries into each mix and stir in. • Alternately Spoon chocolate and almond batters into a greased and floured 10-in. fluted tube pan. Repeat until 30mm from top of tin.
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• Bake at for about 1 hour, (done when the top springs back when touched lightly and cake is coming away from the sides of the pan). • Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with icing sugar if desired. • Alternately the two halves can be piped into muffin cases or cupcakes. French glacé cherries have teamed up with Master Baker Anthony Kindred who will be running a special series of masterclasses dedicated to master bakers. To participate and for more information, please contact frenchglacecherries@sopexa.com
French Glacé Cherry Garland
Method:
Ingredients: Description Dried Active Yeast Semi Skimmed Milk Unsalted Butter BAKO Plain Flour BAKO Salt BAKO Caster Sugar BAKO Liquid Egg BAKO Whole French Glacé Cherries BAKO Nibbed Hazelnuts BAKO Flaked Almonds
Pack Size 20 x 500g 1ltr 25kg 16kg 25kg 12.5kg 10kg 10kg 3.5kg 3.5kg
1. Preheat oven to 200oC 2. Place 10g yeast, 325ml warm milk in a large mixing bowl. Mix and let sit until the mixture is frothy 3. Add 50g of butter, 650g of plain flour, 1tsp of salt, 50g of caster sugar and 2 eggs, and mix into the dough 4. Knead the dough on a floured board for 10 minutes (or 5 minutes with a bread hook in a stand mixer). Gently mix in 100g of French glacé cherries and 100g of hazelnuts 5. Place in a large, lightly greased glass or plastic bowl. Turn the dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume (approximately 1 hour)
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6. Punch down, cover, and let rise again until double (approximately 30 minutes) 7. Punch again, and cut into three parts 8. Form each part into a 50cm (20 in) roll. Plait rolls together on a large, greased baking tray, joining ends together. Cover and let rise until doubled 9. Lightly beat the remaining egg and brush onto the plaited loaf. Sprinkle with nuts 10.Bake for about 55 minutes until nicely browned 11.Glaze and sprinkle almonds and French glacé cherries on top.
How to place your order T H E K EY I NG RE D IENT TO THE FOOD INDUST R Y
BAKO North Western 74 Roman Way Ind Estate Longridge Road Preston, Lancashire PR2 5BE Tel: 01772 664 300 Fax: 01772 664 307
BAKO Northern & Scotland Mill Road Littleburn Industrial Estate Langley Moor, Durham DH7 8HR Tel: 0191 3780088 Fax: 0191 3782052
BAKO Wales Gorseinon Road Penllergaer Swansea SA4 4GG Tel: 01792 890500 Fax: 01792 899862
BAKO London & South East 1-6 Merton Industrial Park Morden Road London SW19 3XX Tel: 020 8543 1212 Fax: 020 8540 0215
BAKO Western Bako House Saunders Way, Kingsmill Industrial Estate Devon EX15 1BS Tel: 01884 831920 Fax: 01884 38904
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