OUR PILOT PROMI SE Pa r tne r i ng w it h A u s t ra l ia n B a k e r s f or o v e r 10 0 yea rs Since 1909 PILOT has been supplying Australian bakers with premium quality bakery fats. The key to this achievement is quite simply the passion that PILOT has to deliver Proven Perfection for our customers. To maintain our commitment to achieving Proven Perfection, PILOT focuses on three cornerstone principles which we believe are critical to our customers:
QUALITY – SERVICE – SUPPLY The PILOT tradition ensures that not only are our products to the highest quality but that they are supported by a dedicated team of PILOT Account Managers and PILOT Technical Experts. These teams offer superior service levels and technical support to assist with individual customer’s needs. The PILOT team are also renowned for sharing their experience and knowledge to help Bakers achieve their baking goals and business objectives. Providing high quality products, working with you and understanding your business needs are just some of the ways that we strive to provide support to our customers. PILOT also has a proven long term commitment to the Australian Bakery Industry. The professional team of Account Managers work with both customers and industry bodies to help develop the next generation of Bakers through education and training. Our range of products are as diverse as our customers’ businesses and their needs. The PILOT range includes Bakery Margarines and Shortenings for all baking applications including biscuits, cakes, pastries, donuts, creams and pan releases. Should you require further information or support on any of the PILOT products please visit our ‘Ask a Baker’ service found on our website at graincorp.com.au/ graincorp-oils/foods where a Professional Baker is available to answer your questions regarding our products or offer technical advice. Alternatively our Advisory Centre can be contacted toll free on 1800 025 066 for any queries. We continuously strive for Proven Perfection and that is our PILOT Promise to you.
C o nversion Table s
M e a s ur e m e nt s
10g
0.353oz
11.023lbs
25g
0.882oz
10kg
22.046lbs
50g
1.764oz
25kg
55.116lbs
100g
3.527oz
454g
1½lbs
680g
5lbs
2268g
1kg
35.125oz
OUNCES
GRAMS
1lbs
227g
KILOGRAMS
5kg
4.409lbs
½lbs
POUNDS
2kg
2.202lbs
POUNDS
0.176oz
1kg
KILOGRAMS
5g
0.035oz
OUNCES
GRAMS
1g
2kg
70.249oz
5kg
175.623oz
10kg
351.247oz
150°C 180°C 220°C 245°C
250°F 300°F 350°F 425°F 475°F
DESCRIPTION
120°C
FA H R E N H E I T
CENTIGRADE
T e m p e r a tur e Very Cool Cool Moderate Hot Very Hot
C o l o ur Wh e e l PRIMARY: Red, Yellow and Blue.
Red Purple
Orange
SECONDARY: Orange, Green and Purple. COMPLEMENTARY: Are opposite one another on the colour wheel and when put together, contrast each other.
Blue
Yellow
Green
Bakers Flour Cake/Sponge Flour Biscuit Flour Wholemeal Flour
P ROT E I N %
DESCRIPTION
T ype s of F lo urs
10-13% 8-9% 8-9% +/- 10%
High Ratio Flour
5-6%
Cornflour
0%
BAKERS FLOUR/STRONG FLOUR: High protein flours have a creamy colour and when compressed in hand do not form a ball or lump. These flours are predominantly used for bread and cakes where a stronger structure is required. It is sometimes diluted with cornflour to reduce its strength especially when used in short pastry. CAKE FLOUR/SPONGE FLOUR: This flour is primarily used in cakes and sponges. It is usually milled to a finer fraction than Bakers Flour, giving soft yielding gluten which does not toughen when mixed. It has a dry gluten content of 8-9%. BISCUIT FLOUR/WEAK FLOUR: Is not as finely milled as cake flour, and is primarily used in short products such as biscuits. It has a gluten content of around 8-9%. MEAL FLOURS: Made up of parts of the milled wheat. The germ is usually omitted to prevent rancidity of fat. It is possible to produce meals of specified dried gluten by using blending techniques, not possible with stone ground mills. HIGH RATIO FLOUR (HR): Used in the manufacture of high ratio cakes (higher ratios of sugar and liquids). Its dry gluten content varies around 5-6%. It is milled to a very fine fraction, which presents a greater surface area to liquids, allowing for a higher ratio of absorption. The flour is chlorinated which weakens the gluten forming proteins, and changes the properties of starch enabling it to gelatinise at a slightly lower temperature than normal. This assists in the stabilisation of a very moist batter during baking. WHEATEN CORNFLOUR: The best quality comes from maize (corn), however, powdered starch can be produced from wheat flour, and is suitable for most bakery processes. When gluten and other proteinous materials are washed from a flour/ water dough, the residue which is suspended in the water is almost pure starch. When this is hydrated, wheaten starch, commonly called cornflour is left. It is useful for weakening strong flours especially where shortness is required. Use is made of gelatinisation under heat and moisture as a thickening and stabilising agent in many types of precooked fillings.
107°C 110°C 113°C
215°F 225°F 230°F 235°F
DESCRIPTION
101°C
FA H R E N H E I T
CENTIGRADE
D egree s of B o i li ng Sugar S olutions
Boiling sugar solution Thread degree Pearl degree Blow degree
116°C
240°F
Feather degree
118°C
245°F
Soft ball degree
121°C
250°F
Hard ball degree
138°C
280°F
Soft crack degree
157°C
315°F
Hard crack degree
160°C
320°F
Change colour
177°C
350°F
Caramel degree
180°C
355°F
Black Jack
NOTE: Above this temperature is carbon.
First Aid
B ur ns Cool the burn area by holding under cold running water for 20 minutes Do not apply any lotions or ointments to burn area Do not touch the burnt area or burst blisters Call 000 (Australia) or 111 (New Zealand) for an ambulance
O p e n Wo und s & B l eed in g Apply direct pressure to the wound and squeeze edges together Raise and support injury. Ensure injured person is comfortable and elevate injury above the heart. Bandage wound Do not apply a tourniquet Call 000 (Australia) or 111 (New Zealand) for an ambulance
El e c tr i c a l Sh ock Switch off electrical appliance and disconnect Do not touch the victim until power has been disconnected Electrical shock can cause burns or interfere with the heart, treat for burns or commence resuscitation if necessary Call 000 (Australia) or 111 (New Zealand) for an ambulance
Troubl e sho o ti ng : P uff Pastr y
Flour too soft Layering too soft Excess scrap used
REMEDY
CAUSE
L a c k o f v o l ume
Too many turns
Add dry gluten Check storage and use temperature Incorporate more carefully using less scrap Reduce number of turns, marking dough after each turn
Layering fat too hard or brittle Uneven processing
REMEDY
CAUSE
U ne v e n l i ft Check storage use and temperature Standardise methods
Too much dusting flour
Brush excess flour off dough before folding
Failure to square up edges
Ensure correct folding
Flour too strong or dough too tight
Insufficient or uneven resting periods between turns or before baking
REMEDY
CAUSE
D i s to r ti o ns or Sh rin ka ge Use correct amount of water and rest between turns Check that pastries are not processed out of rotation
Excess scrap used
Use a standardised amount, incorporate
Poor machining
Ensure paste thickness is not reduced too quickly. Ensure pastry margarine is not too soft (check storage temperature)
T rou bl e sho o ti ng : P uff Pastr y
Too few turns
Insufficient or uneven resting periods between turns or before baking
REMEDY
CAUSE
P as tr i e s T o p pl e D u rin g B a kin g Increase the number of turns, marking dough after each turn Strong flour requires longer resting periods
Pieces too thick
Roll out thinner prior to baking
Blunt cutters
Sharpen
Too little fat in the dough
Pieces cut too thick
REMEDY
CAUSE
T o ug h Pa s tr i es Check the balance of dough and layering fats Roll out thinner prior to baking
Layering fat is too soft Insufficient turns Oven too cool
REMEDY
CAUSE
Oi l S p i l l a g e Du rin g B a kin g Check storage and use temperature Increase number of turns Increase baking temperature to 220°C for puff pastry, 200°C for shortcrust pastry
2
1500g PILOT Pie Shortening 1350g PILOT Shortpaste 9000g Bakers Flour 375g Milk Powder 135g Baking Powder
METHOD
1
INGREDIENTS
GROUP
B oil ed Pi e D o ugh
Melt and allow to cool.
Blend dry ingredients for 1 minute on low speed and add cooled melted margarine.
135g Salt 3
3350mL Hot Water
B A K I N G T E M P E R AT U R E 220°–230° C B A K I N G T I M E 20–25 M I N U T E S
R e c i p e N o tes
Add hot water and mix until cleared from bowl. Allow to cool and proceed as for pie base.
2
2700g Bakers Flour 80g Instant Yeast 120g Sugar 20g Salt
METHOD
1
INGREDIENTS
GROUP
B r ioche
Mix together on low speed for 2 minutes.
1000g Eggs 600mL Milk 800g PILOT Cake Margarine
Add gradually until completely blended (approx. 5 minutes). Using medium speed, develop dough until smooth (approx. 10 minutes). May require more flour depending on the strength of flour used. Allow to recover once. Knock back gently, cover and refrigerate overnight.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 15 M I N U T E S
R e c i p e N o tes
2 3
420g PILOT Cake Margarine 450mL Water 600g Bakers Flour 1100g Eggs 10g Baking Powder
METHOD
1
INGREDIENTS
GROUP
Choux Pastr y
Boil water and margarine together.
Add to group 1 and mix on a low heat until cooked. Before adding eggs make sure mix is cool (below 60ºC). Blend in eggs clearing each addition. Add baking powder and mix until clear.
B A K I N G T E M P E R AT U R E 230° C B A K I N G T I M E 20–25 M I N U T E S
R e c i p e N o tes ÉCLAIRS P IPING: Pipe in finger shapes on lightly greased trays. BAKING: 20 minutes in oven, 220ºC. PUFFS PIPING: Pipe or drop in bulbs about the size of walnuts—7cm apart. Bake in steam. Best result is achieved if puffs are cooked in a coffin. BAKING: 25–30 minutes in oven, 230ºC.
2
2550g Bakers Flour 190g Sugar 40g Instant Yeast 60g Salt
Mix group 1 with a dough hook until all ingredients are dispersed.
50g Cinnamon 700mL Water (cold) 590mL Milk (cold) 390g Eggs (cold)
3
METHOD
1
INGREDIENTS
GROUP
D anish Pastr y
1500g PILOT Croissant & Danish Margarine
Add to group 1 and mix for approx 8 minutes on medium to form a clear dough. Roll out to 35–40mm thickness. Place margarine in centre. Fold dough over and give three half-turns. Roll out to 4–5mm thickness for Danish squares or fruit strips. Roll out to 3mm thickness for Kringle or Danish Snails.
CROISSANTS Use the same principles, but give four half-turns. Roll out to 4mm thick and cut into a triangular shape. Make sure dough is very cold. Do two half-turns and put in fridge to keep cold. Bring out of fridge and do two more half-turns then return to fridge. When cooled, roll out dough to required thickness, then cut out required shapes. ENSURE DOUGH IS RESTED FOR 1 HOUR IN THE REFRIGERATOR AND KNOCK BACK BEFORE USING. B A K I N G T E M P E R AT U R E 220° C B A K I N G T I M E 10 – 15 M I N U T E S
R e c i p e N o tes PROVING DOUGH M ETHOD: Under normal conditions for 20–30 minutes TEMPERATURE: 35°C HUMIDITY: 80–90%
2 3
1100g PILOT Pie Shortening 2000g Bakers Flour 50g Milk Powder
METHOD
1
INGREDIENTS
GROUP
P ie B ott o m Pastr y
Mix together on low speed until well dispersed.
60g Salt 1500mL Water
Add to dried, crumbed ingredients and mix until clear.
2000g Plain Flour (soft)
Add to above and mix to a clear dough, taking care not to over mix.
50g Baking Powder
B A K I N G T E M P E R AT U R E 220° C –230° C B A K I N G T I M E 20–25 M I N U T E S
R e c i p e N o tes VARIATIONS: Add herbs, garlic or chilli to taste. Suitable for quiche flans.
2
795mL Water 15g Salt Yellow Colour (if desired) 1815g Flour (strong) 910g PILOT Pastry Margarine
METHOD
1
INGREDIENTS
GROUP
P ie Top Pastr y
Place in mixer using dough hook.
Add and mix into a dough that is just brought together, keeping the margarine intact. NOTE  Give four turns and allow to rest before use.
R e c i p e N o tes This dough is suitable for all pie tops and also recommended for sausage rolls, apple turnover and Cornish pasties.
2
Full & Half Puff 2000g Bakers Flour (strong) 1100mL Water
METHOD
1
INGREDIENTS
GROUP
P u ff Pastr y
Place in machine bowl with dough hook and mix for 3 minutes on low speed. Make into a smooth clear dough.
20g Salt 2000g Full Puff or 1000g Half Puff PILOT Pastry Margarine
Work the pastry margarine into a smooth plastic block either by hand or machine (It is very important to have the dough and the margarine of the same consistency). Allow the dough to recover and roll into a square shape. Place the margarine in the centre and fold the edges over to completely enclose the margarine in the dough. Roll the dough out to about 15mm thick, about twice as long as wide.
B A K I N G T E M P E R AT U R E 220°C B A K I N G T I M E Will depend on pastry use REST THE FINISHED PASTRY FOR AT LEAST 1 HOUR BEFORE BAKING TO AVOID SHRINKAGE.
Brush off surplus flour and give one three-fold-turn. Immediately give another half-turn and allow to rest about 15 minutes. Give two more half-turns and rest for 15 minutes, then repeat the half-turns (making six in all). Rest a further 15 minutes before rolling and cutting out.
R e c i p e N o tes VARIATION : Three Quarter Puff Pastry has only five half-turns and requires an additional 500g of PILOT Pastry Margarine added to the Half Puff Pastry recipe.
2
3
910g PILOT Shortpaste Margarine 910g Castor Sugar 145g Eggs
METHOD
1
INGREDIENTS
GROUP
Sh or t S weet Pastr y
Mix, but do not cream.
Add and blend into batter.
145mL Milk 1815g Flour (soft) 30g Baking Powder
Add to batter and mix into smooth clear dough.
B A K I N G T E M P E R AT U R E 220° C B A K I N G T I M E 20–25 M I N U T E S
R e c i p e N o tes VARIATION : Add 120g Cocoa Powder and Chocolate Colour.
2
1360g Flour (medium) 1815g PILOT Shortpaste Margarine 910g Sugar 50mL Caramel 50mL Vanilla Essence
METHOD
1
INGREDIENTS
GROUP
Sh or t S pi ce Pastr y
Mix to a smooth cream.
Add to group 1 and mix to a smooth paste.
340mL Water 3
1360g Flour (medium) 85g Baking Powder
Add to the above and mix to a smooth dough.
15g Spice 4
455g Coconut
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E 20–25 M I N U T E S
R e c i p e N o tes Suitable for fruit tart/cheesecake bases.
Add and mix until clear.
2
2600g Bakers Flour 200g Castor Sugar 50g Salt 40g Dried Yeast 700mL Cold Water 500mL Milk 20mL Vanilla Essence
METHOD
1
INGREDIENTS
GROUP
Croissants
Mix together to disperse ingredients.
Add to above and mix on medium speed for 5 minutes. Cover and refrigerate for 2 hours.
20mL Lemon Essence 350g Eggs 3
1500g PILOT Croissant & Danish Margarine
Roll out dough and incorporate margarine. Proceed with three half-turns with 15 minute intervals. Margarine and dough must be of the same temperature throughout the lamination process to ensure even dispersal of margarine. Cover and refrigerate for 1 hour. Roll out to required thickness and proceed to cut required shapes.
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E 15–20 M I N U T E S
R e c i p e N o tes PROVING: 25 minutes at humidity of 60%.
Troubl e sho o ti ng : C ake s
Too much artificial flavour Too much pan release
REMEDY
CAUSE
Po o r F l a v o u r Adjust ingredients in recipe Even light film of pan release
Baking pans dirty
Clean pans after use
Cake over baked
Reduce baking time
Poor storage conditions
Abide by safe food handling procedures
Too much moisture absorbing ingredients Too much egg colour
REMEDY
CAUSE
Po o r C r us t C ol ou r Adjust dry ingredients in recipe
Reduce yolkine in recipe
Lack of alkalinity
Reduce acidity in batter
Cake over baked/under baked
Correct baking times
Too little flour Unbalanced formula Too much liquid
REMEDY
CAUSE
C o r i ng /Cr ump et in g of C a ke C rumb Adjust flour levels in recipe Adjust rising agent Reduce liquid in recipe
BAKERY TIP :  As with all cakes, cleanliness in the bakery is essential. Cake collapse, coring or crumpeting can be caused by silicone contamination at the bakery level. Products such as machine oils, pan greasing compounds and certain paper products and bakery utensils may contain levels of silicone that could cause problems with cake product quality.
T r ou bl e sho o ti ng : C ake s
Silicone contamination Batter over mixed
REMEDY
CAUSE
E x c e s s i v e S h rin ka ge Wrong batter weight for size of pan Reduce mixing time
Too much pan release
Even light film of pan release
Wrong batter weight for size of pan
Adjust batter weight for pan
Too much sugar Not enough flour
REMEDY
CAUSE
C o l l a p s i ng i n O v en Reduce sugar in recipe Increase flour in recipe
Oven too cool/hot
Adjust baking temperature
Batter too hot
Adjust baking temperature
Batter over-whipped
Reduce mixing time
Too much batter in pan Oven too hot
REMEDY
CAUSE
C rus t T o o T h ick
Cake over baked
Reduce egg volume in batter Reduce oven temperature Reduce baking time
Too much sugar Batter over-whipped
REMEDY
CAUSE
T e x tur e T o o C ou rs e Reduce sugar in recipe Reduce mixing time
Troubl e sho o ti ng : C ake s
Silicone contamination Not enough sugar
REMEDY
CAUSE
C r a c k i ng o n Top of C ru s t Wrong batter weight for size of pan Increase sugar in recipe
Not enough liquid
Increase liquid in recipe
Oven too hot
Reduce oven temperature
Formula not balanced Batter improperly mixed
REMEDY
CAUSE
Po o r V o l um e Adjust ratio of ingredients Ingredients to be dispersed in batter evenly
Too much flour
Reduce flour in recipe
Excessive egg
Reduce egg volume in batter
Insufficient baking powder
Increase baking powder in recipe
Wrong batter weight for size of pan
Adjust the batter weight for pan
Time between mixing and baking too long
Bake once mixed
Incorrect oven temperature
Increase oven temperature
Excessive moisture in oven
Close flues on oven
Too much sugar Poorly baked
REMEDY
CAUSE
T o p C r us t Peel in g Reduce sugar in recipe Adjust top/bottom heat
T r ou bl e sho o ti ng : C ake s
Damp pans Too much pan release
REMEDY
CAUSE
H o l e s N e a r B ot t om C ru s t
Too much bottom heat
Dry pans thoroughly after washing Even light film of pan release Adjust bottom heat level
Oven too cool Too much flour
REMEDY
CAUSE
P ale C r us t C ol ou r Adjust top heat level Reduce flour in recipe
Too much baking powder
Reduce baking powder
Oven temperature too low
Increase oven temperature
Lean formulation Under-whipped batter
REMEDY
CAUSE
T e x tur e T o o Fin e Adjust fat ratio in recipe Increase mixing time
Sugar too coarse
Use a quality grade sugar
Flour too fine
Use a quality grade flour
Sugar content low Too little moisture Cake over-baked Cake cooled incorrectly
REMEDY
CAUSE
P o or K e e p i ng Q u a l it y Increase sugar in recipe Adjust liquid ratio in recipe Reduce baking time Cool out of pan on a wire rack
Troubl e sho o ti ng : C ake s
Not enough sugar Too much flour Batter over-mixed
REMEDY
CAUSE
C a k e i s T o ugh Adjust sugar in recipe Reduce flour in recipe Reduce mixing time
Oven temperature too low
Increase oven temperature
Batter too thin
Adjust dry ingredient to liquid ratio
Insufficient sugar Excessive egg Batter too stiff
REMEDY
CAUSE
C a k e Pe a k s in C en t re Increase sugar in recipe Reduce egg volume in recipe Add more liquid to batter
Batter over-mixed
Reduce mixing time
Too little batter in pans
Adjust batter weight for pans
Pans are shallow
Adjust pan size
Oven too hot
Decrease oven temperature
1590g Sugar 570g PILOT High Ratio Shortening 1360g Flour
METHOD
1
INGREDIENTS
GROUP
Ap pl e & Spi ce Cake
Place all dry ingredients in the bowl. Blend thoroughly on low speed, but not to a paste.
60g Baking Powder 60g Milk Powder 42g Salt 30g Mixed Spice
2
710g Egg 340mL Water Vanilla Essence (as desired)
3
1135g Apple
B A K I N G T E M P E R AT U R E 185° C B A K I N G T I M E 40 M I N U T E S
R e c i p e N o tes
Blend egg and water then add ⅔ to group 1 and bring to a paste. Add remaining egg and water then blend all on low speed. Add the apples, scrape bowl, then aerate on high for 4 minutes.
2 3
280g PILOT Cake Margarine 500g Castor Sugar 180g Eggs 600g Ripe Mashed Bananas
METHOD
1
INGREDIENTS
GROUP
B anana Bread
Place in a mixing bowl and blend together on low speed.
Add slowly and blend in. Scrape down. Add and blend. Scrape down.
5mL Vanilla Essence 4
500g Bakers Flour 10g Salt 10g Bicarbonate Soda
5
250g Crushed Walnuts
Sieve together and fold in on low speed. Mix for a further 2 minutes on medium speed. Gently fold in on low speed.
B A K I N G T E M P E R AT U R E 185° C B A K I N G T I M E 40— 45 M I N U T E S
R e c i p e N o tes SCALING WEIGHT: 450g into bar tins, size 20.5 x 7.5 x 6.5cm
2 3
610g PILOT Cake Margarine 610g PILOT Vegetable Oil
METHOD
1
INGREDIENTS
GROUP
B anana C ake
Place in mixing bowl and using a beater, mix until smooth.
1250g Brown Sugar 600g Eggs
Add in 4 stages. Scrape down after each stage.
2000g Plain Flour
Sieve dry ingredients and add to mix for 3 minutes on medium speed.
50g Baking Powder 15g Bicarbonate Soda 30g Cinnamon 4
2450g Ripe Mashed Bananas
Slowly add to the above groups without over-mixing.
B A K I N G T E M P E R AT U R E 175—185° C B A K I N G T I M E 35— 40 M I N U T E S
R e c i p e N o tes ICING TO FINISH:
Ice each banana cake with 125g of Ricotta topping.
SCALING WEIGHT: 500g into bar tins, size 18.5 x 11 x 7 cm.
2 3
1365g PILOT Cake Margarine 1700g Castor Sugar 1135g Eggs 910g Flour 15g Baking Powder
METHOD
1
INGREDIENTS
GROUP
B l ock Ca ke (Cr umb)
Cream well.
Add eggs slowly. Sieve the flour and powder and mix well with the sieved crumbs.
1365g Cake Crumbs 4
1815g Fruit 680mL Milk (variable)
Add group 4 ingredients, milk first, then fruit. Mix to a smooth batter.
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 30—35 M I N U T E S
R e c i p e N o tes If cake crumbs are dry, it is advisable to let the mix stand for 1 hour, then mix again.
185g PILOT Cake Margarine 150g Quality White Chocolate
METHOD
1
INGREDIENTS
GROUP
Caramel Mud C ake
Combine over a low heat until all melted without boiling. Cool for 20 minutes.
200g Dark Brown Sugar 80g Golden Syrup 250mL Full Cream Milk
2
225g Plain Flour 75g Self Raising Flour
Fold in ingredients then decant into a prepared cake tin.
120g Eggs 3
GANACHE 500mL Cream 1000g White Chocolate
Add white chocolate to boiled cream. Mix, cool and then apply to cake.
B A K I N G T E M P E R AT U R E 130° C B A K I N G T I M E 90 M I N U T E S
R e c i p e N o tes Allow cake to stand in tin 30 minutes before removing.
2
CAKE 400g Chopped Granny Smith Apples 665g Chopped Dates
METHOD
1
INGREDIENTS
GROUP
Can adia n Lum ber jack Ca ke
Combine ingredients, stir and leave for 30 minutes.
20g Bicarbonate Soda 950mL Boiling Water 500g PILOT Cake Margarine
Cream margarine and sugar.
800g Castor Sugar 3
4
900g Plain Flour
Fold in apple mix followed by flour. Decant into a prepared tin. Return to oven. When browned and cake is baked, skewer test.
TOPPING
Boil all together briefly and apply to cake when ¾ baked, then return to oven to complete baking.
400g PILOT Cake Margarine 320mL Milk 500g Dark Brown Sugar 335g Shaved Coconut
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 50 M I N U T E S
R e c i p e N o tes
665g Brown Sugar 665g PILOT Cake Margarine 665g PILOT Vegetable Oil
METHOD
1
INGREDIENTS
GROUP
Carrot Cake
Place in a bowl and mix until a smooth batter.
45g Baking Powder 15g Bicarbonate Soda Caramel Colour
2
568g Eggs
Add in 3 stages, scrape down.
3
1895g Plain Flour
Sieve together, add to bowl and mix on medium speed for 3 minutes using a beater.
30g Cinnamon 4
1895g Carrots 1420g Sultanas 568g Walnuts (chopped)
B A K I N G T E M P E R AT U R E 175° C B A K I N G T I M E 35— 40 M I N U T E S
R e c i p e N o tes
Fold into batter.
CAKE 250g PILOT Cake Margarine 150g Quality Dark Chocolate
METHOD
1
INGREDIENTS
GROUP
Chocol ate Mud C ake
Combine all on a bain-marie until melted and smooth. Cool to lukewarm.
500g Castor Sugar 250mL Hot Water 15g Coffee Granules
2
375g Plain Flour 75g Self Raising Flour
Fold ingredients all together and decant into prepared tin.
75g Quality Dutch Cocoa Powder 120g Eggs (lightly beaten) 3
GANACHE 500mL Cream 1000g Dark Chocolate 5mL Brandy/Rum Essence
B A K I N G T E M P E R AT U R E 130° C B A K I N G T I M E 75 M I N U T E S
R e c i p e N o tes Rest for 10 minutes before turning out.
Add chopped dark chocolate and dark rum or brandy essence to boiled cream. Mix, cool then apply to cake.
2
680g Pitted Dates 1100mL Hot Water 850g Castor Sugar 400g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
D ate & Alm o nd L o af
Soak pitted dates in hot water for 10 minutes Cream for 4 minutes on medium speed using a beater until creamed.
115g Honey
3
340g Eggs
Add gradually.
4
2000g Flour
Add and mix on low speed until flour is thoroughly incorporated, then add group 1 and mix until dispersed.
80g Baking Powder 100g Milk Powder (skim) 25g Mixed spice 5
510g Flaked Almonds
Fold into mixture.
B A K I N G T E M P E R AT U R E 175—180° C B A K I N G T I M E 40— 45 M I N U T E S
R e c i p e N o tes SCALING WEIGHT: 360—400g into greased nut roll tin (depending on tin size).
450g into bar tins, size 20.5 x 7.5 x 6.5cm.
340g PILOT Cake Margarine 795g Castor Sugar 1760g Dates (chopped) 35g Bicarbonate Soda
METHOD
1
INGREDIENTS
GROUP
D ate & Nut Ro lls
Mix dates, hot water and bicarbonate soda and allow to cool. When cool, mix in remaining ingredients and blend together until smooth.
550mL Boiling Water 15g Mixed Spice 2
285g Eggs
Add and mix until clear.
3
1420g Flour (medium)
Add and mix for 5 minutes on medium speed.
35g Baking Powder 10g Salt 230g Walnuts
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 35 M I N U T E S
R e c i p e N o tes
2
1000g Dark Quality Chocolate 800g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
F l ou rl e ss Cho co late Cake
Combine over a bain-marie and allow to cool.
50g Espresso Coffee Granules 50mL Brandy Essence 900g Castor Sugar
Fold ingredients into mixture.
800g Almond Meal 3
1450g Egg Whites 100g Castor sugar
Beat until a soft peak meringue is formed. Gently fold the meringue into mixture. Decant into two prepared 28cm high-sided cake tins.
B A K I N G T E M P E R AT U R E 150°—175° C B A K I N G T I M E 60 M I N U T E S, O R U N T I L S E T
R e c i p e N o tes
2
1350g PILOT Cake Margarine 2150g Flour (medium) 30g Baking Powder
METHOD
1
INGREDIENTS
GROUP
Fr u it Ca ke (Light Sulta na )
Sieve dry ingredients. Place in machine bowl, mix on low speed for 1 minute.
1050g Eggs
Mix together with hand whisk.
285mL Milk
With machine on low speed, add slowly. Scrape down and mix for 4 minutes on medium speed.
1350g Sugar 5mL Lemon Essence 5mL Vanilla Essence 15mL Lemon Yellow Colour 75mL Glycerine 3
1815g Sultanas 228g Peel
B A K I N G T E M P E R AT U R E 170° C B A K I N G T I M E 120 M I N U T E S
R e c i p e N o tes Sultanas can be replaced by fruit mix.
Mix evenly through batter.
2
3
910g PILOT Cake Margarine 910g Castor Sugar 570g Eggs 910g Honey 910g Flour 1820g High Ratio Flour
METHOD
1
INGREDIENTS
GROUP
Gin ger C ake
Bring together.
Mix together, add to group 1. Mix on medium speed for 2 minutes. Sieve together and add to mixture Mix on low speed until clear.
115g Bicarbonate Soda 115g Milk Powder 60g Ginger 15g Spice 4
1365mL Water
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 35— 40 M I N U T E S
R e c i p e N o tes VARIATIONS: Cherry, honey.
Add water and mix on medium speed until clear.
2
1360g Castor Sugar 795g PILOT Hi Ratio Shortening 455g Honey 795g Eggs 910mL Water 790g High Ratio Flour 790g Bakers Flour 60g Baking Powder 30g Salt Vanilla/Caramel Essence (as desired)
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 35— 40 M I N U T E S
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Hone y Cake
Bring together on low speed.
Add in order as given. Mix for 5 minutes on high speed or 8 minutes on medium speed then decant into prepared tin.
2
455g PILOT Cake Margarine 2725g Honey 1475g High Ratio Flour
METHOD
1
INGREDIENTS
GROUP
Hone y Ro lls
Warm ingredients and blend. Do not overheat.
Sieve group 2 ingredients together, add to mix and blend until smooth.
45g Cinnamon 30g Ginger
3
580g Eggs
Add to mix and scrape down. Mix until clear and smooth.
4
285mL Hot Water
Dissolve bicarbonate soda in hot water, add to mix and beat for 2 minutes.
45g Bicarbonate Soda
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 30 M I N U T E S
R e c i p e N o tes This recipe will make 3 standard sheets and is also suitable for cup cakes.
CAKE 150g Plain Flour 75g Self Raising Flour 5g Bicarbonate Soda 2g Cinnamon 2g Ground Cardamon
METHOD
1
INGREDIENTS
GROUP
Hummingbi rd C ake (Slice Va r ia nt)
PREPARATION: Place par-baked shortbread sheet on slice tray (see PILOT Shortbread recipe) and coat lightly with apricot jam. Sift group 1 ingredients into large bowl.
5g Ground Ginger 2
450g Crushed Pineapple
Drain pineapple, keeping 60mL of syrup in reserve.
60mL Pineapple Syrup
Stir through pineapple and syrup along with all of group 2 ingredients.
220g Dark Brown Sugar 45g Desiccated Coconut 1 Cup Mashed Ripe Bananas
Beat for 2 minutes on low speed. Decant and pour onto jammed par-baked shortbread sheet and bake.
120g Eggs (lightly beaten) 180mL Vegetable Oil 3
ICING 120g Soft Cream Cheese
Beat together until smooth then apply to cake top.
60g PILOT Cake Margarine
B A K I N G T E M P E R AT U R E 180° C
550g Icing Mixture
B A K I N G T I M E 50 M I N U T E S
R e c i p e N o tes Garnish with dried mango.
685g Eggs 340mL Water 1475g Sugar 1365g Flour (medium)
METHOD
1
INGREDIENTS
GROUP
Madeira C ake
Mix group 1 on medium speed for 5 minutes.
680g PILOT Cake Margarine 15g Salt 60g Milk Powder 38g Baking Powder (2.1) Colour & Essence (to taste)
2
340mL Water
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 50 M I N U T E S
R e c i p e N o tes
Add group 2. Scrape down and mix for a further 2 minutes on medium speed.
2 3
610g PILOT Cake Margarine 610g Vegetable Oil 1250g Brown Sugar
METHOD
1
INGREDIENTS
GROUP
Moist Uti li t y Cake
Place group 1 in mixing bowl. Using a beater mix until smooth.
600g Eggs
Add to group 1 in 4 stages. Scrape down after each stage.
2000g Plain Flour
Sieve dry ingredients, add to above and mix for 3 minutes on medium speed.
50g Baking Powder 15g Bicarbonate Soda 30g Cinnamon
B A K I N G T E M P E R AT U R E 175° C –180° C B A K I N G T I M E 40 M I N U T E S
R e c i p e N o tes SCALING WEIGHT: 500g into bar tins, size 18.5 x 11 x 7.5cm VARIATIONS: Gently fold desired ingredient into the above mixture; Apple &
Pear (2.25kg) Banana (2.25kg), and Zucchini (3kg, grated).
2 3
1500g PILOT Cake Margarine 1500g Sugar 1500g Eggs 1500g Plain Flour
METHOD
1
INGREDIENTS
GROUP
Orange & Po ppy S eed Ca ke wit h Yog hur t
Beat on high speed for 5 minutes then scrape down.
Beat on medium speed and gradually add eggs. Gently fold in group 3.
30g Baking Powder 1000g Plain Yoghurt 4
450g Poppy Seeds 300g Quality Orange Paste
Add poppy seeds and orange paste and decant into cake tins.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 30– 40 M I N U T E S
R e c i p e N o tes VARIATIONS: You can omit the poppy seeds and orange paste which leaves you
with a Yoghurt Pound Cake.
CAKE 250g PILOT Cake Margarine 150g Chopped White Chocolate
METHOD
1
INGREDIENTS
GROUP
White Cho co late Mud C a ke
Combine ingredients over low heat and melt without bringing to the boil. Allow to cool for 30 minutes.
440g Castor Sugar 250mL Milk Vanilla Essence
2
225g Plain Flour 75g Self Raising Flour
3
GANACHE 350g Chopped White Chocolate 125mL Cream
B A K I N G T E M P E R AT U R E 130° C B A K I N G T I M E 90 M I N U T E S
R e c i p e N o tes
Fold in group 2 ingredients then pour mixture into a prepared tin. Add chopped white chocolate to boiled cream. Mix, cool then apply to cake.
2
1100g PILOT Cake Margarine 900g Eggs 680mL Water 2120g Castor Sugar 2490g High Ratio Flour 75g Baking Powder
METHOD
1
INGREDIENTS
GROUP
Ut il it y C ake
Place group 1 in machine bowl.
Sieve group 2 together and add to above. Bring together on low speed. Scrape down and mix on medium speed for 4 minutes using a whisk.
130g Milk Powder 30g Salt 3
700mL Water
Add to above on low speed. Scrape down and mix for a further 2 minutes on medium speed.
B A K I N G T E M P E R AT U R E 175–180° C B A K I N G T I M E 35– 40 M I N U T E S
R e c i p e N o tes SCALING WEIGHT: 500g into bar tins, size 18.5 x 11 x 7cm
450g into bar tins, size 20.5 X 7.5 X 6.5cm
2650g Bakers Flour 600g PILOT Cake Margarine 350g Sugar
METHOD
1
INGREDIENTS
GROUP
Chelsea S cro ll
Blend group 1 together using a dough hook on low speed until a coarse crumble.
60g Milk Powder 20g Cinnamon (optional) 145mL Water 10g Salt
630g Eggs
Soak instant yeast in water for approx. 20 minutes. Add to group 1, mix on medium speed until dough is clear and smooth.
3
1400g PILOT Danish & Croissant Margarine
Add to above and blend completely.
1
Roll out dough to rectangle shape approx. 5cm x 10cm and margarine to half this size 5cm x 5cm.
2
Enclose margarine in the dough, sealing the edges and give five half-turns. Allow the dough to rest between each of the turns.
3
VARIETIES: Cinnamon & Sultana, Caramel, Brown Sugar & Fruit
2
800mL Warm Water
MAKE UP PROCEDURE
60g Instant Yeast
and Custard & Sultana
To make flavoured variants roll dough to 3–5mm thick, spread with filling and roll dough. Cut into 25mm pieces and place into baking tin. Wash with water and allow to relax for 30 minutes in a warm prover. When cool, wash with glaze or finish with fondant.
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 20–30 M I N U T E S
2
340g Coconut 340g Castor Sugar 150g PILOT Cake Margarine 5mL Red Colour
METHOD
1
INGREDIENTS
GROUP
Cherr y Ri pe Sli ce
Line a half baking tray with shortbread and par-bake off in preparation. Blend group 1 ingredients on low for 3 minutes. Add to group 1.
4mL Cherry Flavocol 3
150g Eggs 200g Glazed Red Cherries (chopped)
Add to above and bring together. Lightly spread raspberry jam on par-baked shortbread sheet. Press mixture onto sheet and level out. Place a stopper at the end of the shortbread sheet to stop spillage.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 25 M I N U T E S
R e c i p e N o tes When cooled, coat top of cherry slice with compound chocolate.
2 3
910g PILOT Cake Margarine 910g Castor Sugar 285g Eggs 455g Flour 15g Baking Powder
METHOD
1
INGREDIENTS
GROUP
Chocol ate Sli ce
Mix group 1 together. Do not cream.
Add eggs to group 1. Add group 3 ingredients. On low speed, allow to mix through.
60g Cocoa Powder 30g Milk Powder 1365g Cake Crumbs 15mL Vanilla Essence 4
570mL Water
Add group 4 ingredients and mix on medium speed.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 20 M I N U T E S
R e c i p e N o tes VARIATIONS: Walnuts, Rum Raisin, Coffee or Chester Slice (remove cocoa powder).
2
1420mL Water 170g Milk Powder 1135g Buns (stale) 680g Currants 230g Flour
METHOD
1
INGREDIENTS
GROUP
Cinnamon Sli ce
Soak group 1 for 1 hour until soft.
Cream group 2 together.
910g PILOT Cake Margarine 910g Castor Sugar 3
425g Eggs
Add group 3 to group 2.
4
230g Flour
Add group 1 and finally mix on medium speed for 3 minutes, until mixture is well blended. Place on baking sheet 60mm x 120mm.
30g Baking Powder 15g Cinnamon
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 40 M I N U T E S
R e c i p e N o tes
2
3
285g Pilot Cake Margarine 910g Castor Sugar 145g Eggs 285mL Milk 795g Coconut 115g Flour (strong)
METHOD
1
INGREDIENTS
GROUP
Cocon u t Sli ce
Blend group 1 until smooth.
Add group 2 to batter and scrape down. Add group 3 to mix and blend until smooth.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 20–25 M I N U T E S
R e c i p e N o tes Cover a standard tray with short pastry. Spread with raspberry jam and cover with coconut mixture.
2
3
910g Castor Sugar 460g Eggs 340g Cocoa
METHOD
1
INGREDIENTS
GROUP
Hedge Ho g Sli ce
Beat group 1 together for 3 minutes on medium speed. Add group 2 to group 1.
400g Coconut 30mL Vanilla Essence 60g PILOT Confectionery Shortening
Melt group 3 down over a low heat and add to above. Mix until clear. Spread over a grease proof papered tray. Press down well and refrigerate. When set, remove paper and ice over with chocolate icing then cut into slices.
R e c i p e N o tes No baking required.
2270g White Wings Biscuit Base 1135g PILOT Cake Margarine 850g Coconut 1420g Condensed Milk Juice & Rind of 2 Lemons
R e c i p e N o tes No baking required.
METHOD
1
INGREDIENTS
GROUP
L emon Caramel Sli ce
Melt the cake margarine and add the rest of the ingredients. Press evenly over a grease proof papered tray and allow to set. Ice over with lemon flavoured fudge icing. Cut into slices.
2
360g Sugar 90g Glucose 180mL Water
120g Honey 360mL Heavy Cream
3
500g Nuts of Choice
METHOD
1
INGREDIENTS
GROUP
Macadamia , Walnut & Pe ca n or Hon e y & Almo nd Sli ce
In a deep saucepan, bring sugar, glucose and water to the boil. Cook the mixture without stirring until it turns golden (approx 180ºC). Wash down any crystals whilst boiling that cling to the side of the pan with a brush dipped in water. Add honey and cream. Re-boil the mix for 3–4 minutes until it turns to a medium amber colour. Remove from heat and add nuts. Pour then spread onto a baked shortbread sheet (see PILOT shortbread recipe) that’s lightly spread with boiled apricot jam. Allow to set. Then lightly wash with flan gel.
R e c i p e N o tes This recipe is a base, alternate nuts can be used.
1280g Raw Sugar 900g PILOT Cake Margarine 900g Toasted Muesli 750g Cake Crumbs 650g Shredded Coconut 680g Bakers Flour 250g Anchor Oats 250g Desiccated Coconut 100g Plain Yoghurt 100g Honey 7g Bicarbonate Soda
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 20 –25 M I N U T E S
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Mue sl i Sli ce
All in method. Mix well and keep to a firm consistency, do not over mix. Spread onto a silicon papered tray
2
BASE 100g Sifted Self Raising Flour 1000g Desiccated Coconut
Line lamington tin with baking paper. Combine flour, coconut and sugar in a bowl.
500g Castor Sugar 5mL Vanilla Essence 500g PILOT Patisserie Spread
3
METHOD
1
INGREDIENTS
GROUP
Passion fr ui t Sli ce
TOPPING 750g Condensed Milk 125mL Fresh Lemon Juice (strained)
Pour in melted PILOT Patisserie Spread and vanilla - mix well. Press into base of prepared tin. Preheat oven to 180ºC and bake for 15 minutes. Mix all topping ingredients together and bake for another 10 minutes on 140ºC. When cold cut into slices.
6 Passionfruit
B A K I N G T E M P E R AT U R E 180° C ( B A S E O N LY ) 140º C ( W I T H TO P P I N G) B A K I N G T I M E 15 M I N U T E S ( B A S E O N LY ) + 10 M I N U T E S ( W I T H TO P P I N G)
R e c i p e N o tes
2
795g Flour 795g PILOT Cake Margarine (melted) 455g Coconut
METHOD
1
INGREDIENTS
GROUP
Pepperm i nt Sli ce
Mix group 1 well together and press into a greased tray then bake.
455g Brown Sugar 45g Baking Powder 1600g Icing Sugar 285g PILOT Confectionery Shortening 145mL Milk Peppermint Essence
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 13– 15 M I N U T E S
R e c i p e N o tes
Melt the confectionery shortening. Add essence and milk. Mix all together and spread evenly over the base layer while still warm. When set, spread over a thin layer of chocolate fondant.
2
680g Eggs 1000mL PILOT Vegetable Oil 1135g Plain Flour 1135g Sugar 910g Wholemeal Flour 680g Grated Pumpkin
METHOD
1
INGREDIENTS
GROUP
P u mpkin Sli ce
Beat oil and eggs together on medium gear for 2 minutes.
Add all remaining ingredients and blend on low gear. When cool, ice over with fudge type white icing, sprinkle over with crushed nuts to finish, and cut into slices.
340g Chopped Mixed Nuts 30g Cinnamon 15g Baking Powder 30g Salt 15g Bicarbonate Soda
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 35– 40 M I N U T E S
R e c i p e N o tes SCALING WEIGHT: Sufficient for 2 standard trays.
790g Condensed Milk 250g Castor Sugar 100g PILOT Patisserie Spread 15g Golden Syrup
METHOD
1
INGREDIENTS
GROUP
Caramel Sli ce
Prepare shortcrust pastry base in preparation (see PILOT short pastry recipe). Line baking tray with pastry and prick with fork. Bake pastry to a light golden colour. Combine group 1 ingredients over medium heat, continually stirring until sugar dissolves and spread has melted. Bring to the boil while stirring until slightly thickened and caramel in colour (approx. 3 minutes). Pour over cool shortpaste base and refrigerate for 1 hour or until set.
2
200g Dark Chocolate 50g PILOT Patisserie Spread
Melt chocolate in bain-marie, continually stirring until melted. When melted, spread chocolate over cooled caramel slice and refrigerate again until chocolate has set. When set, cut into serving slices.
R e c i p e N o tes
2
250g Castor Sugar 200g White Wings Custard Powder 480g Egg Yolks 5mL Vanilla Essence
METHOD
1
INGREDIENTS
GROUP
Van il l a Sli ce
Use PILOT ½ Puff Pastry for this recipe. Alternatively use ⅓ puff pastry scrap rolled in to reduce lift. Proceed as for standard docked, baked Puff Pastry sheets.
200mL Milk
To make custard, mix the custard powder, egg yolks, sugar and milk into a slurry.
800mL Milk
Bring milk to a boil. Pour boiling milk into the slurry, mix well and pour back into pot. Bring back to a gentle boil and cook for 2 minutes continually stirring. Pour over base pastry sheet and spread evenly.
R e c i p e N o tes Finish with either fondant or icing sugar.
600mL Milk 200g Eggs 100g Castor Sugar 10mL Vanilla Essence
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 25–30 M I N U T E S
R e c i p e N o tes Garnish with nutmeg to finish.
METHOD
1
INGREDIENTS
GROUP
B aked Eng lish C ustard Ta r t
Whisk together. Pour mixture into pre-lined raw shortbread shells/tins.
2
300g PILOT Cake Margarine 500g Quality Dark Chocolate 150g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
B rownie s
Stir over low heat until melted.
Beat margarine and sugar until light in colour.
400g Brown Sugar 3
240g Eggs 150g Plain Flour
4
160g Sour Cream 60g Roasted Hazelnuts (chopped) 30g Roasted Walnuts (chopped)
B A K I N G T E M P E R AT U R E 160° C B A K I N G T I M E 45– 5 0 M I N U T E S
R e c i p e N o tes
Add eggs and flour slowly to group 2. Add group 1 and group 4 to total mixture then decant into an appropriate sized tin.
2
3
200g Egg Whites 155g Sugar 480g Sugar 1A
METHOD
1
INGREDIENTS
GROUP
Cocon u t Macaro o ns
Whisk until peaked.
Boil until soft and add to group 1.
90mL Water 500g Desiccated Coconut
B A K I N G T E M P E R AT U R E 160° C B A K I N G T I M E 20–25 M I N U T E S
R e c i p e N o tes
Fold coconut into the above. When mixed, spoon onto greased baking tray.
1500g High Ratio Flour 1280g Sugar 500g Eggs
METHOD
1
INGREDIENTS
GROUP
Cu p Cake s
Place group 1 on machine and beat for 5 minutes on medium.
500mL Water 455g PILOT Cake Margarine 145g Milk Powder 80g Baking Powder 35g Salt Essence & Colour (to taste)
2
485mL Water
Add group 2, scrape down and mix further for 2 minutes on medium. VARIATIONS Fold in desired ingredient to the above mixture.
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 20 M I N U T E S
R e c i p e N o tes VARIATIONS: C oconut & Cherry Cup Cakes (200g coconut, 350g glazed cherries).
Honey & Walnut Cup Cakes (400g crushed walnuts, 200g honey). Golden Bran Cup Cakes (200g golden syrup, 250g bran flakes). Apple & Raisin Cup Cakes (400g diced apple, 250g raisins).
2
510g Castor Sugar 345g PILOT Cake Margarine 330mL Milk 510g Flaked Almonds 330g Sultanas 150g Red Glazed Cherries (chopped) 150g Lemon Peel 150g Plain Flour 100g Desiccated Coconut
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 8—10 M I N U T E S
R e c i p e N o tes
METHOD
1
INGREDI-
GROUP
F l orentine Biscui ts
Melt and simmer for 2 minutes.
Add to group 1 and then roll into appropriate sized logs. Freeze logs and then cut into disks. Arrange onto clean silicon papered trays and finish with combed wavered dark chocolate.
2
3
500g PILOT Cake Margarine 500g Castor Sugar 300g Eggs
500g Almond Meal 150g Plain Flour 75mL Milk
METHOD
1
INGREDIENTS
GROUP
Fran gipa ne Tar ts
Cream margarine and sugar.
Slowly add eggs to mixture in between scraping down. Fold remaining ingredients into mix then chill batter for 1 hour. When ready, decant mix into unbaked shortbread shells and top with fruit of choice. When cool remove from flan tin and glaze.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 25—30 M I N U T E S U N T I L G O L D E N B ROW N
R e c i p e N o tes Top with fanned pear halves, morello cherries, apricot halves, apple slices. Add walnuts, hazelnuts or almond to the batter for extra flavour variety.
2
3
1200g Eggs 1125g Castor Sugar 900mL Cream (45% butter solids) 900mL Lemon Squeeze
METHOD
1
INGREDIENTS
GROUP
L emon Tar ts
Whisk together
Whisk into eggs and sugar
Whisk vigorously until homogenised. Pour into an appropriate sized par-bake cake ring 28cm-32cm (shortbread shell still left intact in ring) and stand for 10 minutes.
B A K I N G T E M P E R AT U R E 160° C BAKING TIME 1 HOUR OR UNTIL SET
R e c i p e N o tes Finish with lemon flavoured nappage or icing sugar and a blowtorch. Allow to stand for 30 minutes before removing. Lemon squeeze can be substituted for drained passionfruit pulp, lime squeeze or orange concentrate (not juice).
1650mL Water 225g Raspberry or Plum Jam 225g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
L amingto n D i p
Gently simmer for 1 hour.
2450g Icing Sugar 225g Cocoa Powder
2
85g Gelatine Powder
R e c i p e N o tes
After simmering for 1 hour, turn off and scatter gelatine on top then whisk until dissolved. When cold, decant into another receptacle and refrigerate. When required, gently re-warm and begin use.
1320g Eggs 1000mL Water 120g Sponge Emulsifier 1400g High Ratio Flour
METHOD
1
INGREDIENTS
GROUP
L amingto n Spo nge
Mix all of the above for 3 minutes on high speed and 2 minutes on low speed. Decant into an appropriate lamington style tin to bake.
1450g Castor Sugar 45g Baking Powder 30g Milk Powder 100g Glycerine 7g Salt Yellow Colour Vanilla Essence
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 20 —25 M I N U T E S, U N T I L S P R I N G B AC K
R e c i p e N o tes
2
3
100g Ripe Mashed Banana 60g Egg 120mL Skim Milk
METHOD
1
INGREDIENTS
GROUP
L ow Fat B anana Muffi ns
Beat egg then add to mashed banana.
Combine milk and apple juice.
120mL Unsweetened Apple Juice 150g Wholemeal Self Raising Flour
Sift dry ingredients then fold into liquid mixture and mix well.
150g White Self Raising Flour
Decant into lightly greased standard muffin tins until ⅔ filled.
15g Cinnamon/ Ginger 15g Baking Powder
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 20—25 M I N U T E S
R e c i p e N o tes
2
3
1000g PILOT Cake Margarine 800g Castor Sugar 900g Whole Eggs
METHOD
1
INGREDIENTS
GROUP
Muffins
1350g Bakers Flour 200g Baking Powder 2800mL Whole Milk
Cream together margarine and sugar
Slowly add eggs to mixture
Combine with group 1 and 2 to form a rough style batter. When mixed add your favourite flavours and decant into baking trays. VARIATIONS For flavoured variants, fold desired ingredient into above mixture.
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 15—20 M I N U T E S
R e c i p e N o tes Finish with lemon flavoured nappage or icing. VARIATIONS: A pple & Oatmeal (200g Diced Apple, 200g Oatmeal)
Blueberry (400g Blueberries) Apple & Cinnamon (400g Diced Apple, 20g Cinnamon) Banana & Nut Variation (300g Mashed Ripe Banana, 60g Chopped Walnuts, 10mL Caramel Flavour) Chocolate Chip (280g Small Chocolate Chips) Apricot & Almond (200g Diced Apricot, 100g Almond Meal) Lemon Poppy Seed (30mL Lemon Flavour, 100g Poppy Seeds.
250g Biscuit Flour 250g High Ratio Flour 175g Castor Sugar 50g Baking Powder
METHOD
1
INGREDIENTS
GROUP
P ikel ets
Blend the above for 30 seconds.
Salt (to taste)
2
30g PILOT Cake Margarine
Add to group 1.
3
120g Eggs
Add group 3 immediately and mix. Allow to rest for 5 minutes.
240mL Milk Vanilla Essence
R e c i p e N o tes
Use mix as batter and fry in well oiled pan.
2
3
230g PILOT Cake Margarine 230g Castor Sugar 30g Salt
METHOD
1
INGREDIENTS
GROUP
S con e s (1 Tray Mix)
Cream group 1 together.
1135mL Milk (variable)
Place group 2 in machine with batter.
1815g Flour (strong)
Sieve group 3 together. Place in machine and mix into a clear dough.
115g Baking Powder
VARIATIONS For flavoured variants, fold desired ingredient into above mixture.
B A K I N G T E M P E R AT U R E 220° C B A K I N G T I M E 15 M I N U T E S
R e c i p e N o tes VARIATIONS: Sultana Scones (250g Sultanas).
Date Scones (300g Chopped Dates). Ham & Cheese Scones (150g Ham & 150g Grated Cheese). Herb Scones: & 150g Mixed Herbs (Sprinkle Scone Tops with Herbs). Fruit ‘n’ Nut Scones (200g Sultanas, 100g Currants, 100g Mixed Nuts).
2
3
1000g PILOT Patisserie Spread 30mL Vanilla Essence 425g Castor Sugar
1250g Plain Flour 280g Cornflour
METHOD
1
INGREDIENTS
GROUP
Sh or t bre ad
Cream PILOT Patisserie Spread and vanilla essence.
Beat in castor sugar.
Fold in sifted flour and press into greased tray. Mark into biscuit sizes.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 45— 60 M I N U T E S O R U N T I L G O L D E N B ROW N
R e c i p e N o tes Re-cut biscuits as soon as removed from the oven and allow to cool.
Troubl e sho o ti ng : Mo ck C re a m
Too much water
REMEDY
CAUSE
N o t Eno ug h Vol u me Not enough sugar Not enough shortening
Increase shortening Increase sugar Increase shortening Increase mixing time
Not enough mixing time
Too much acidity in fillings Too much water in flavourings
REMEDY
Too much water
Increase shortening
REMEDY
CAUSE
C r e a m S e p ara t in g
Review shortening type
Reduce acidity levels Reduce level
Hot Water Icing Sugar Fondant
600g 600g 3000g -
480g 600g 600g 3000g -
H OT FO N DA N T G LO S S
1A Sugar
360g
H OT F RO ST I N G I C I N G
Icing Stabiliser
H O T S AT I N I C I N G
INGREDIENTS
Over colouring/over flavouring
Reduce levels
480g 360g 360g 3000g
Cream Cup
-
Glucose
-
-
-
Warm Water
-
-
-
-
Review hygiene standards
-
600g 4200g 360g
360g 4200g 480g
150g
-
660g
660g
COLD UNIVERSAL ICING
Contamination
COLD FUDGE ICING
Exposure to heat
C O L D C A R N I VA L I C I N G
CAUSE
C r e a m N o t Hol d in g U p
480g 4200g 480g 660g
T r ou bl e sho o ti ng : Fo ndan t
Fondant too old
REMEDY
Over-heating of fondant
Add sugar syrup
REMEDY
CAUSE
N o S h i ne
Add icing stabiliser
Add small amounts of vegetable oil
Prolonged use/constant reheating
CAUSE
S e p a r a ti ng Fondant too old Storage conditions too hot Too much liquid added
Add freshly sifted icing sugar Add fresh fondant
Fondant over-heated/under-heated Too much liquid added
REMEDY
CAUSE
N o t S e tti ng
Too much flavour added
Add icing stabiliser Add freshly sifted icing sugar Heat to correct temperature
Not enough liquid
REMEDY
Lid not replaced properly
Dilute with egg white or sugar syrup
REMEDY
CAUSE
Too Hard
Add icing stabiliser
CAUSE
Too Soft Constant diluting/over-heating Storage area too warm. Too much liquid added
Add freshly sifted icing sugar
FONDANT: Should be warmed by a bain-marie or water jacketed contained between 36ยบC and 40ยบC and kept there whilst in use. Once this temperature has been reached, any desired flavour and/or colour should be added (in moderation) and stirred through. The fondant should then be diluted to an easily working consistency, using a suitable liquid e.g. Sugar syrup.
1000g PILOT Meadow Maid 1020g PILOT Shortening Crème 1925g Fondant 180g Eggs
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
B u tterc ream
Whisk up to cream. 3 minutes on high speed, 2 minutes on medium speed.
700g PILOT Cake Margarine 1350g Brown Sugar 15g Salt 30g Caramel Flavour 795g Peanuts (roasted) 630g Cake Crumbs
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Caramel Nut To ppi ng
Mix together to a spreadable consistency.
2
425g PILOT Cake Margarine 2250g Icing Sugar 285g Cocoa
285mL Water
METHOD
1
INGREDIENTS
GROUP
Chocol ate F udge Ici ng
Blend together on low speed.
Add and mix to a smooth paste. Scrape down and mix on medium speed for 3 minutes.
R e c i p e N o tes
2
425g PILOT Cake Margarine. 1000g Icing Sugar
METHOD
1
INGREDIENTS
GROUP
Fu d ge Ici ng
Blend together on low speed.
285mL Water
Add and mix to a smooth paste.
10mL Lemon Juice
Scrape down and mix on medium speed for 3 minutes.
R e c i p e N o tes
2
680g PILOT Crème Shortening 2500g Icing Sugar 285mL Water
Colours & Flavours (optional)
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Fu d ge Ici ng No. 2
Blend together on low speed until smooth paste forms.
2250g Icing Sugar 450mL Water 125g Honey 5g Salt 5g Gelatine
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Hone y G laze
Heat gelatine in water. Warm the honey and add to gelatine then heat until really hot. Add other ingredients to honey and gelatine and mix until smooth.
455g PILOT Confectionery Shortening VH 685g Fondant 15g Salt 3175g Icing Sugar 1135mL Water
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
D ipp ing & G eneral Ici ng
Place VH shortening, fondant and salt in machine and mix until smooth. Add half the water and icing mix with machine running on low speed. Add balance of the water mix until clear.
450g PILOT Cake Margarine 450g Sugar 125g Eggs 1000g Cake Flour
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
S t reusel To ppi ng
Mix into crumbly consistency and pass through a coarse sieve.
2
1360g Castor Sugar 550g Egg Whites 10mL Acetic Acid Colour & Flavour (as desired)
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Mer in gue (C o ld)
Beat to full peak on top speed with whisk.
2
2000g PILOT Crème Shortening 1500g Castor Sugar 1000mL Water (24°C)
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Mock Cre am
Whisk on medium speed until sugar is dissolved (15 minutes).
Add water to above in small amounts over 5—7 minutes on medium speed.
455g PILOT Cake Margarine 570g Castor Sugar 285g Glucose
METHOD
1
INGREDIENTS
GROUP
Pean u t Ho ne y To ppi ng
285g Honey 850g Peanuts (roasted)
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E U N T I L TO P P I N G B U B B L E S
R e c i p e N o tes This recipe makes two standard sheets.
Mix together and warm gently to a spreadable consistency. Line baking tray with short paste. Spread very thinly with raspberry jam. Spread peanut honey topping over the sheet.
2
115g Gelatine 145mL Water 145mL Water 455g Sugar
METHOD
1
INGREDIENTS
GROUP
Pl ast ic Ici ng
Soak gelatine for 5 minutes.
Bring water to boil then stir in gelatine.
455mL Glucose 30mL Glycerine
3
225g PILOT Confectionery Shortening VH
Add to above and dissolve completely.
4
3630g Pure Icing Sugar
Pour into bowl and add icing sugar. Mix until white and firm with dough arm.
R e c i p e N o tes
1000g Ricotta Cheese 300g Icing Sugar 400g PILOT Cake Margarine 60g Fruit Pie Thickener
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Ricotta To ppi ng
Blend together on low speed. Scrape down and mix for 2 minutes on high speed.
2
3
60g Fruit Pie Thickener 455g Castor Sugar 455mL Water
2725g Apple (diced or sliced)
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Ap pl e P ie F i lli ng
Blend fruit pie thickener and castor sugar together.
Add water to group 1 and mix thoroughly together. Fold in the apple to the above starch mixture.
2
2270mL Milk
600g Eggs
METHOD
1
INGREDIENTS
GROUP
B aked Custard
Warm milk slightly and mix well without frothing. Add group 2 and stir gently.
340g Sugar Vanilla & Colour (to taste)
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 30 M I N U T E S
R e c i p e N o tes 3-2-1 Shortpaste recommended for use in conjunction with custard.
2
900mL Water 145g Sugar 145g Milk Powder 70g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
B oil ed C ustard
Bring group 1 to boil.
Colour & Essence (to taste) 225g Eggs 340mL Water 145g Cornflour
R e c i p e N o tes
Add group 2 and thicken.
1315g Condensed Milk 530g Castor Sugar 710g Golden Syrup 710g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
Caramel F i lli ng
Combine all ingredients in a thick based pot. Stir continually until boiling. May be spread whilst hot or piped when cold.
15g Gelatine
R e c i p e N o tes This recipe will yield one full standard baking tray.
1800g Peeled Potatoes 910g Carrots 910g Onions
METHOD
1
INGREDIENTS
GROUP
Cornish Pasti e
Dice vegetables and place in suitable container with lid on and bring to the boil. Do not cook. Refer to boiled dough recipe.
85g Chicken Booster 85g Salt and Pepper 1135mL Water
2
565mL Water 455g Plain Flour or Wheatmeal
Add quickly, give good stir to the chicken and remove from heat.
Trace of Caramel Colour 3
1800g Minced Raw Beef
R e c i p e N o tes
Add and mix well together.
455g Chopped Bacon (lightly fried) 600g Eggs 600mL Milk
METHOD
1
INGREDIENTS
GROUP
Egg & B aco n Pi e
Place bacon on bottom of pies. Whisk eggs, milk and seasoning and pour over bacon.
Salt & Pepper (to taste)
R e c i p e N o tes This makes a delicious open pie. VARIATION :  Add grated cheese and tomato slices before baking.
2
680g Sultanas 170g Currants 710mL Water 230g Raspberry Bakers Jam
METHOD
1
INGREDIENTS
GROUP
Fr u it S l ice F i lli ng
Bring group 1 ingredients to the boil.
8g Mixed Spice 40g Hot Setting Thickener 75mL Cold Water
Combine group 2 ingredients and make into slurry, then add group 1 and thicken all.
R e c i p e N o tes Place filling onto tray lined with short pastry, spread with jam and top with layer of short pastry. Wash lightly with water, sprinkle sugar on top and bake for 20 minutes at 200ยบC.
2
2250g Minced Steak 2800mL Water 35g Beef Booster 35g Seasoning 570mL Water 280g Meat Thickener Caramel Colour
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Meat P ie F i lli ng
Bring to the boil and cook well.
Add meat pie thickener and caramel colour to water and whisk into a smooth paste. Add to boiling meat and return to the boil. Cook for a further 2 minutes whilst stirring.
2
170g Cake Crumbs 355mL Water 60g Eggs 285g Sugar 115g PILOT Cake Margarine 35g Milk Powder 145g Flour 10g Baking Powder 75g Golden Syrup 285g Coconut 10g Spices
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
Nougat C ake F i lli ng
Soak crumbs in water.
Add group 2 to group 1 and mix thoroughly.
2125g Potato 285g Carrots 455g Onion 125g Turnip/Parsnip
METHOD
1
INGREDIENTS
GROUP
Past ie Fi lli ng
Peel, wash and chop vegetables. Mix meat and vegetables together thoroughly. Thoroughly mix the seasoning through.
395g Minced Beef 30g Salt 15g Pepper
R e c i p e N o tes Pastry thickness 3-4 mm. VARIETIES:  Lunch Pastie, 15cm cutter, 75g pastry requires 100g filling.
Cocktail Pastie, 10cm cutter, 20g pastry requires 35g filling.
500mL Milk 500mL Cream 500g Eggs 10g Seasoning
R e c i p e N o tes Seasoning may be adjusted to suit taste.
METHOD
1
INGREDIENTS
GROUP
Q u iche F i lli ng
Whisk all ingredients together.
2
1500g Bread Crumbs 3250mL Water 1500g Sausage Mince 500g Mince Meat 100g Salt & Pepper
R e c i p e N o tes
METHOD
1
INGREDIENTS
GROUP
S ausage Ro ll F i lli ng
Combine group 1 ingredients.
Add to the above group and mix thoroughly.
425g PILOT Cake Margarine 115g Chicken Booster 725mL Water
METHOD
1
INGREDIENTS
GROUP
Tu na P ie F i lli ng
Bring group 1 to the boil.
60g Onions 225g Peas 15g White pepper
2
425g Meat Thickener 680mL Water
3
795g Tuna
Mix into a smooth paste and thicken group 1 Remove mixture from heat and fold into group 3.
R e c i p e N o tes Pink colour may be added in small amounts as desired.
2
500g PILOT Cake Margarine 100g Golden Syrup 15mL Vanilla Essence
METHOD
1
INGREDIENTS
GROUP
Anzac B iscui ts
Melt group 1 ingredients.
150mL Hot Water 400g Anchor Rolled Oats 900g Castor Sugar 250g Desiccated Coconut 700g Bakers Flour 10g Bicarbonate Soda
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 12— 15 M I N U T E S
R e c i p e N o tes SCALING WEIGHT: 40g (each).
Add group 2 ingredients and mix on low speed.
2 3
900g PILOT Cake Margarine 2750g Honey 1150g Castor Sugar
METHOD
1
INGREDIENTS
GROUP
Gin gerbread
Warm together, until one syrup forms then cool.
1200g Eggs
Add eggs.
6750g Plain Flour
Add remaining ingredients .
50g Bicarbonate Soda
Mix together on low speed until combined, cover in plastic wrap and rest in fridge for 2 days.
20g Salt 70g Cocoa 200g Ginger Powder 50g Mixed Spice 20g Nutmeg
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E 12— 18 M I N U T E S
R e c i p e N o tes
Roll out to required thickness, cut with stencils of choice and bake. When baked wash lightly with bun wash.
2
BISCUIT 1800g PILOT Cake Margarine 50mL Vanilla Essence
Beat until smooth for 5 minutes on medium speed.
850g Icing Sugar 2500g Self Raising Flour 1250g Plain Flour 1250g White Wings Custard Powder
3
METHOD
1
INGREDIENTS
GROUP
Mel tin g Mo m ents
CREAM
Fold in group 2 ingredients. When dough forms roll into desired sized balls and press lightly with a fork. Place with space onto silicone papered tray. Beat together until combined.
500g PILOT Cake Margarine 50mL Vanilla Essence 20mL Condensed Milk 4
750g Icing Sugar
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 12 M I N U T E S
R e c i p e N o tes Allow to cool on trays.
Add group 4 and join biscuits with cream filling.
1500g PILOT Shortpaste Margarine 1500g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
Pl ain Biscui t D o ug h (Multipur po se )
Blend together with beater until smooth.
1500g Castor Sugar 800g Plain Flour 250g Rice Flour
2
400g Eggs
Add eggs until incorporated into mix
3
2000g Plain Flour
Finally add group 3 ingredients and mix on low speed until dough is cleared.
20g Baking Powder 20g Salt
Refrigerate for 1 hour before handling. Roll into desired sized logs roll in 1A sugar and refrigerate for 2hrs before cutting.
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E 12— 14 M I N U T E S
R e c i p e N o tes VARIANTS: For every 2000g of dough add 450g of either Chocolate Chips,
Walnuts, Pecans, Almonds, Flavoured pastes, coffee and essences may also be used.
2
3
230g PILOT Cake Margarine 120g Dark Chocolate 10mL Vanilla Essence 380g Castor Sugar 240g Eggs 140g Plain Flour 5g Salt 350g Milk Chocolate Bits
METHOD
1
INGREDIENTS
GROUP
Rocky Road Browni e s
In a saucepan melt on low heat. Stir to blend together
Beat group 2 ingredients with group 1 on medium speed for 3 minutes. Fold into the melted chocolate mix. Scrape mix into prepared tin and bake.
250g Chopped Pecans 250g Pink & White Marshmallows
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 25—30 M I N U T E S
R e c i p e N o tes FINISH: Cool in tin, turn out and finish with chocolate ganache.
2
3
1250g PILOT Danish & Croissant Pastry Margarine 1000g Castor Sugar 250g Egg Yolks
METHOD
1
INGREDIENTS
GROUP
Sh or t bre ad (S co ttish)
Blend into a smooth paste.
Add and blend group 2.
10mL Vanilla Essence 250g Rice Flour 2000g Biscuit Flour 10g Salt
Finally add group 3 ingredients and mix, but don’t over mix. Roll out dough and cut to desired shape and thickness. Cover in 1A sugar and bake.
B A K I N G T E M P E R AT U R E 160° C B A K I N G T I M E U N T I L S I D E S O F B I SC U I T S B EG I N TO B ROW N
R e c i p e N o tes
2
1500g Castor Sugar 2000g PILOT Shortpaste Margarine 250g Rice Flour
METHOD
1
INGREDIENTS
GROUP
Sh or t bre ad
Beat until soft and smooth
750g Plain Flour 375g Eggs 10mL Vanilla Essence
Add to group 1 and mix until incorporated.
10mL Lemon Essence 3
2000g Plain Flour 15g Baking Powder 15g Salt
Add to groups 1 and 2 and mix to a smooth dough. Do not over mix. Refrigerate for 1 hour before use.
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E U N T I L S I D E S O F B I SC U I T S B EG I N TO B ROW N
R e c i p e N o tes
2
900g Icing Sugar 700g Biscuit Flour 2500g PILOT Cake Margarine 400mL Milk
METHOD
1
INGREDIENTS
GROUP
V ien n e se Biscui ts
Cream group 1 ingredients for 5 minutes on medium.
Add group 2 ingredients.
10mL Vanilla Essence 10mL Lemon Essence
3
2000g Biscuit Flour
Add group 3 and mix lightly. Pipe dough into classic Viennese shapes and bake.
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E 12 M I N U T E S
R e c i p e N o tes Biscuits can be sandwiched together with jam flavours. VARIANTS: Vanilla and Lemon essences can be substituted with Almond,
Coffee Paste, Pistachio Paste or Cocoa.
B ake well Tar t
2 3
150g Gluten Free Flour 75g PILOT Cake Margarine
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Mix group 1 together to form a soft dough. Using dough, line a 20cm baking tray.
100mL Water 75g Raspberry Jam
Spoon jam over the pastry.
60g Egg
Beat together egg and sugar followed by the flour, almonds and milk. Spread mixture over jam and bake.
75g Castor Sugar 25g Rice or Gluten Free Flour 75g Ground Almonds 40mL Milk
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 40— 45 M I N U T E S
R e c i p e N o tes
Ap pl e S tr udel Pi e
PIE FILLING 1250g Peeled, Cored & Sliced Granny Smith Apples 175g Artificial Sweeteners 30g Cornstarch 30mL Lemon Juice
METHOD
1
INGREDIENTS
GROUP
SUGAR FREE
In preparation, roll pastry on floured surface into circle 1 inch larger than 9 inch pie plate. Ease pastry into plate; trim and flute edge. Set aside. Combine all of group 1 ingredients and sprinkle over apples in large bowl. Toss to coat. Spoon apples into pie crust.
5g Ground Cinnamon 2g Salt 2g Ground Nutmeg 2
TOPPING
Combine group 2 ingredients.
150g All Purpose Flour 150g Artificial Sweetener 5g Ground Cinnamon 2g Salt 3
60g PILOT Cake Margarine (melted) 150g Chopped Nuts
Stir in melted margarine until mixture resembles coarse crumbs then add nuts. Sprinkle over apples and bake.
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 45— 5 5 M I N U T E S O R U N T I L A P P L E S A R E T E N D E R & C R U ST I S G O L D E N .
R e c i p e N o tes Cool on wire rack.
Carrot Cake
2
100g Brown Sugar 50mL Juice & Grated Rind of Lemon 5g Cinnamon
METHOD
1
INGREDIENTS
GROUP
VEGAN
Beat together group 1.
100mL Sunflower Oil 150g Gluten Free Flour 25g Whole Meal Flour 100g Finely Grated Carrots
Mix in group 2 ingredients. When mixed, decant into an oiled and grease proof lined 500g loaf tin and bake.
15mL Water 3
TO P P I N G 50mL Juice & Grated Rind of Orange
Add orange rind and just enough juice to the icing sugar to create a thick icing.
150g Icing Sugar
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 20—25 M I N U T E S
R e c i p e N o tes Cool the cake slightly before turning out onto a wire rack to cool.
Chocol ate C ake
400g Gluten Free Flour 180g Cocoa 10g Baking Soda
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Combine dry ingredients in a medium bowl.
10g Baking Powder 450g Sugar 5g Salt
2
120g Eggs
Beat eggs well.
3
230g Sour Cream
Add in remaining wet ingredients. Beat in dry ingredients then slowly add boiling water and mix well. Batter will be extremely thin. Pour into a greased and gluten free floured pan.
115mL PILOT Vegetable Oil 5mL Xanthan Gum 10mL Vanilla 230mL Boiling Water
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 9x13 PA N : 35— 40 M I N U T E S O R 13 X 18 PA N : 17—20 M I N U T E S
R e c i p e N o tes Recipe can be used as a pie crust. Once baked and cooled, press it flat into a pie pan. Top with a no bake cheese cake or cream.
Coffee Ca ke
2
200g PILOT Patisserie Spread 200g Castor Sugar 250g Eggs 200g Gluten Free Flour
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Cream PILOT Patisserie Spread and castor sugar together until light and fluffy. Beat in the eggs one at a time followed by the baking powder and flour.
5g Baking Powder 3
15g Instant Coffee 15mL Hot Water
4
200g Cream Cheese
Dissolve the coffee in the water and add to the mixture. Divide between 2 oiled and lined 20cm round baking trays
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 20 M I N U T E S
R e c i p e N o tes Allow to cool on wire rack then sandwich together with cream cheese.
D und ee Cake
2
125g PILOT Patisserie Spread (softened) 125g Demerara Sugar 180g Eggs
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
150g Gluten Free Flour
Cream PILOT Patisserie Spread and sugar.
Beat in eggs and group 2 ingredients.
15g Mixed Spice 15g Baking Powder 30mL Milk 3
300g Mixed Dried Fruits 50g Candied Peel 100g Whole Almonds 50g Glazed Cherries (quartered)
B A K I N G T E M P E R AT U R E 150° C B A K I N G T I M E 30 M I N U T E S
R e c i p e N o tes Cool in tin for 30 minutes before turning out.
Stir in the dried fruits cherries and peel, adding a little extra milk if necessary. Press the mixture into grease proof lined 18cm cake tin and decorate by pressing almonds onto the surface.
L emon D r izzle Cake
2
150g PILOT Patisserie Spread 150g Castor Sugar 180g Eggs 150g Gluten Free Flour 15g Baking Powder 50mL Juice & Grated Rind of Lemon
3
ICING 75g Castor Sugar 25mL Juice of Lemon
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Beat together PILOT Patisserie Spread and sugar, followed by the eggs.
Mix in dry ingredients followed by grated rind and juice of lemon. Pour into an oiled 18cm deep round tin and bake.
Dissolve castor sugar in lemon juice then pour on to the hot cake. Cool completely before removing from tin.
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 45— 5 0 M I N U T E S
R e c i p e N o tes When cake is cooked run a pallet knife around edges to loosen it from the tin.
Mushroom F lan
2
150g Sliced Mushrooms 25g PILOT Patisserie Spread 100g Gluten Free Flour
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Lightly sauté sliced mushrooms in PILOT Patisserie Spread.
Make up pastry as in steps 1 to 4 of spinach and feta quiche.
50g Butter 30mL Water 3
120g Eggs Salt & Pepper (to taste)
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 25—30 M I N U T E S
R e c i p e N o tes
Mix together sautéed mushrooms, eggs and seasoning. Pour into flan and bake.
P izza B ase
750g Gluten Free Flour 15mL Xanthan Gum 5g Salt
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Combine ingredients in a bowl.
5g Unflavoured Gelatine 15g Dry Yeast
2
250mL Tepid Water 30mL PILOT Vegetable Oil
3
5mL Vinegar 60g Egg (at room temperature)
Add cooking oil to tepid water. Gradually add the oil/water mixture to the dry ingredients. Add the vinegar and the egg then beat the dough on high speed for 3 minutes. On an oiled baking tray, cover the dough with plastic wrap and using a rolling pin, spread mixture out to form desired size. Bake crusts for 8 minutes. Remove crusts from oven and top with pizza sauce and your favourite toppings.
B A K I N G T E M P E R AT U R E 210° C B A K I N G T I M E 15—20 M I N U T E S
R e c i p e N o tes Makes 2 large family pizzas or alternately roll into individual pizzas.
Ne w York C hee secake
2
CHEESECAKE BASE 250g Vanilla Wafer Crumbs 60g PILOT Cake Margarine (melted) 15g Artificial Sweetener CHEESECAKE FILLING 750g Reduced Fat Cream Cheese (softened)
METHOD
1
INGREDIENTS
GROUP
SUGAR FREE
Mix group 1 into the bottom of 9 inch spring-form pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and ½ inch up side of pan and bake. Cool on wire rack. Beat cream cheese and 18 packets of artificial sweetener in large bowl until fluffy.
90g Artificial Sweetener 3
120g Eggs 50g Egg Whites 30g Cornflour 250g Reduced Fat Sour Cream 5mL Vanilla Essence
Beat in eggs and cornstarch, followed by sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake on oven rack in bain-marie with 1 inch hot water. Once set, remove from Baine Marie, sprinkle with reserve crumbs and return to oven. Turn off heat and cool cake for 3 hours with door ajar. Refrigerate for 8 hours or overnight.
BASE: B A K I N G T E M P E R AT U R E 180° C
B A K I N G T I M E 8 M I N U T E S, O R U N T I L C R U ST I S L I G H T LY B ROW N E D CAKE: B A K I N G T E M P E R AT U R E 150° C
B A K I N G T I M E 45—60 M I N U T E S, U N T I L S E T I N T H E C E N T R E
R e c i p e N o tes
Rich Ch oco late C ream L a ye r C a ke
2
3
150g Dark Chocolate 100g PILOT Patisserie Spread 180g Eggs 125g Castor Sugar 125g Gluten Free Flour
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Gently melt chocolate and PILOT Patisserie Spread.
In a separate bowl beat together group 2 until thick and creamy. Beat in melted chocolate. Add the flour and baking powder.
10g Baking Powder 4
5
80g Egg Whites
Whip egg whites until stiff then gently fold into the mixture. Divide mix between two round 20cm tins and bake.
CREAM LAYERS
In separate bowls whip cream and melt 100g chocolate.
100g Chocolate 150mL Double Cream
Use all but 1 tsp of the cream to sandwich together cold cake layers. Add the 1 tsp cream to melted chocolate and spread over the top of the cake.
B A K I N G T E M P E R AT U R E 190° C B A K I N G T I M E 25 M I N U T E S
R e c i p e N o tes
S pin ach & Feta Q ui che
2
100g Gluten Free Flour 50g PILOT Patisserie Spread 50mL Water
METHOD
1
INGREDIENTS
GROUP
GLUTEN FREE
Blend the PILOT Patisserie Spread into the flour until it resembles bread crumbs.
Add the water and bring together into a soft ball of dough. Wrap in cling film and leave to rest for 30 minutes. Roll out pastry on a floured surface then lift gently into oiled 20cm round baking tray, or press into place with fingers.
3
150g Frozen Spinach 120g Eggs 200g Chopped Feta Cheese 20g Sesame Seeds Salt & Pepper (to taste)
B A K I N G T E M P E R AT U R E 180° C B A K I N G T I M E 30—35 M I N U T E S
R e c i p e N o tes
Thaw frozen spinach then place in a bowl. Add the eggs, the chopped feta cheese and seasoning, then mix well. Pour mixture into pastry base and sprinkle with sesame seeds.
Tomato Q ui che
2
100g Gluten Free Flour 50mL Olive Oil Pinch Salt
METHOD
1
INGREDIENTS
GROUP
VEGAN & GLUTEN FREE
Mix together to form a soft dough. Using your fingers press the pastry into an oiled 18cm round quiche dish.
30mL Water 50g Gram Flour 75mL Water 15g Dried Mixed Herbs 2 Tomatoes (peeled & chopped) Salt & Pepper (to taste)
B A K I N G T E M P E R AT U R E 200° C B A K I N G T I M E 25—30 M I N U T E S
R e c i p e N o tes
In a bowl mix remaining ingredients. When mixed pour into pastry base and bake.