TDSA PTA Baking Master Class Recipe Book & Baking Tips

with Pastry Chef, Patricia Singer

Tuesday, January 19th @ 7:30pm at the Home of Pesha Izenberg, 1311 Jody Lane

Recipe Book &

Perfect your baking by learning the science behind it! Pastry Chef Patricia Singer will be demonstrating bread, cookie, and cake recipes with no fail tips to bring your baking to the next level. Light refreshments, NO COST TO ATTEND. RSVP to PTA@TorahDay.org

Patricia Singer earned her degree in Baking & Pastry Arts from the Culinary Institute of America.

Now retired, she has 28 years experience in the food industry. She resides in Roswell, GA.

Baking Tips

Table of Contents Apricot Bars................................................................................................ 1

Almond Horns............................................................................................ 2

Babka........................................................................................................... 3

Fruit & Nut Coffee Cake.......................................................................... 4

Best Ever Apple Cake............................................................................... 5

Bread Faults and their Causes Chart.................................................... 6

Cookie Faults and their Causes Chart.................................................. 7

Cake Faults and their Causes Chart...................................................... 8

Apricot Bars INGREDIENTS 1C 1C 1 3½C 3Tbsp ½ tsp 2 tsp 1 8-10 oz jar zest

Butter Sugar Egg All purpose flour Orange juice Vanilla extract Baking powder Apricot preserves Lemon

METHOD In a food processor bowl fitted with a steel blade add butter, sugar, egg, 3 cups of flour, orange juice, vanilla extract and baking powder.

Process by pulsing on and off until dough comes together in a ball.

In a 10” x 15” jelly roll pan that has been sprayed with Baker’s Joy, carefully pat ¾ of the dough, making the bottom crust.

Add lemon zest to preserves and spread over dough, being careful not to touch the sides of the pan with filling. Leave about ½” of dough at edge of pan.

To the remaining dough in processor, add reserved ½ cup of flour and pulse on and off just until it is the size of peas. Sprinkle this dough topping over the jam layer.

Bake at 350 degrees for 30 to 35 minutes until light golden brown.

Cut into squares when cool.

Any flavor of preserves can be used. Strawberry and pineapple work well.

Seedless raspberry jam is good. Do not use jelly as it melts and sticks to the pan. Easy to make parve, substitute margarine for the butter.

1

Almond Horns INGREDIENTS 16 oz 11½ oz 3½ oz 1 tsp 8-10 oz (as needed) 6-8 oz

Almond paste Sugar Egg whites Vanilla extract Sliced almonds Chocolate

METHOD In the bowl of a stand mixer equipped with a paddle, break almond paste into small pieces and at medium high speed add sugar gradually until smooth. Scrape bowl frequently to ensure dough stays lump free. Add egg whites slowly, making sure dough is smooth. Stir in vanilla.

With wet hand, portion out dough into 1½ or 2 oz. portions. Keeping hands wet, roll dough into log. Roll log in sliced almonds, place on parchment paper lined baking sheets and curl ends in to make a crescent shape. (Alternately, shape 1 oz. portions into log and roll in almonds. Bake 14-15 minutes. Dip ends in chocolate when cool.)

Bake at 350 degrees for 15-17 minutes. Almonds should look toasted.

Slide parchment sheet with cookies off of pan to wire rack to cool.

When almond horns are cool, turn over so bottom is facing up.

Melt chocolate and brush onto bottom of almond horns. Allow chocolate to set before turning over.

Store refrigerated. Allow to warm to room temp before serving.

Dough may be stored in refrigerator. Form, roll and bake as needed.

2

Babka INGREDIENTS ½ cup 1 Tbsp ½ cup ½ cup ½ cup 6 4½ cups ½ cup ½ cup 1 Tbsp

Milk Yeast Warm water Sugar Butter Eggs Flour Nuts Raisins Cinnamon sugar

METHOD Warm milk with water, add yeast. Mix together sugar, butter, eggs and flour and add to yeast mixture. Mix until dough is smooth. Allow to rise for 1 hour.

Punch down, divide into 3 loaves. Roll out to a rectangle. Top with nuts, raisins and cinnamon sugar. Roll up and place in a greased loaf pan. Allow to rise until almost double.

Bake at 350 degrees for about 30-35 minutes until golden brown.

Glaze with fondant icing.

For Chocolate Babka: Omit raisins and cinnamon sugar. Use 1 cup chopped semisweet chocolate pieces.

3

Fruit & Nut Coffee Cake INGREDIENTS 1 pkg (¼ oz.) ½ cup 1 cup 4 oz ½ cup ¼ cup 1 tsp ½ tsp 4- 4½ cups 1 cup 1 cup ½ cup

Yeast Warm water Warm milk Melted butter Ricotta Sugar Cinnamon Salt All purpose flour Golden raisins Chopped nuts Jam or preserves

METHOD Dissolve yeast in warm water. Let stand until foamy. Add milk, butter, cheese, sugar, cinnamon and salt to yeast mixture. Mix well.

In mixer, with paddle at low speed, beat in flour, ½ cup at a time, until a stiff dough forms. Turn dough out on floured surface and knead until smooth and elastic. Place in greased bowl and proof until double in bulk, 1 to 1½ hours.

Punch down dough. Turn and knead 1 to 2 minutes. Divide in half.

Roll each piece into 15” x 6” rectangle.

Spread jam over dough to within 1” of edge. Sprinkle with raisins and nuts. Roll up beginning with long side. Place seam side down on pan. Proof until doubled.

Brush with egg wash. Score tops. Bake at 425 degrees until golden brown, about 25 minutes.

4

Best Ever Apple Cake INGREDIENTS 2 lrg or 3 med Granny Smith apples To taste Cinnamon sugar 3 cups Flour 2 cups Sugar 1 tsp Salt 1 Tbsp Baking powder 4 Eggs 1 cup Vegetable oil Ÿ cup Orange juice 2½ tsp Vanilla extract METHOD Peel and slice apples. Toss with cinnamon sugar until coated. Set aside.

Combine flour, salt and baking powder. Set aside.

Combine sugar, eggs, oil, orange juice and vanilla extract. Stir in dry ingredients until well combined.

In a greased and floured bundt pan, pour half of cake batter. Discard any liquid that accumulates from the apples, then spread apples in a single layer over batter. Cover with remaining batter.

Bake for 1 hour and 10 minutes at 350 degrees, until done.

Cool 10 minutes in pan before turning out.

Dust with confectioners sugar before serving.

5

Bread Faults and Their Causes Faults

Lack of volume

Too much volume

Crust color too pale

Crust color too dark

Crust blisters

Shelling of top crust

Poor keeping qualities

Poor texture, crumbly

Crust too thick

Streaky crumb

Gray crumb

Lack of shred

Coarse grain

Poor taste and flavor

Causes X

X

Insufficient salt

X

X

X

X X

Too much salt Dough weight too much for pan Dough weight too light for pan

X

Insufficient yeast

X

X

X

X

X

Dough proofed too much X

X

X

Dough underproofed

X

X

X

Dough temperature too high Dough temperature too low

X

X

X X

X

Dough too stiff X

X

X

Proof box too hot

X

X

Green flour X

Dough chilled

X

Too much sugar X

X

X

X

Insufficient sugar

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

Dough too young Dough too old

X

X

X

Improper molding

X X

X X

X

X

X

Insufficient shortening Oven temperature too high Oven temperature too low

X

Over baked

Ordinary Bread Faults and Their Causes

X

X

6

Improper mixing

Cookie Faults and Their Causes Faults

Spreading

Crumbly

Tough

Hard

Dry

Pale in color

Lack of flavor

Sticking to pans

Sugary crust

Lack of spread

Causes X

X

X

X

X

X

Improper mix

X

Too much sugar

X

X

X

X

X

X

X

Insufficient sugar

Too much flour

X

Insufficient leavening X

X

X

Too much leavening X

Too much baking soda

X

Not enough baking soda X

Insufficient eggs

X

Too much shortening

Too low baking temperature

X

Over-baked

X

X

X

X

X

X X

Insufficient shortening

X

Pan insufficiently greased

X

X

Too high baking temperature

Ordinary Cookie Faults and Their Causes

X

X

X

X

X

X

X

Flour too strong

X

Dough too slack

X

X

Insufficient liquid

X

Unbalanced formula

X

X

Poor quality ingredients

X

X

Cookie pans unclean and uneven

7

Cake Faults and Their Causes (External) Improper mixing

X

X

X

X

Batter too stiff

X

X

X

X X

X

X

Batter too slack X

X

X

Too much heat

X

X

X

Not enough heat X

Excessive sugar

X

X

Improper type of flour

X

X

X

X

X

X

X

Not enough sugar

X

X

Too much flour X

Not enough flour X

Cakes scaled too light

X

Aged baking powder

X

Over-baking

X

Under-baking X

Sugar too coarse

X

X

X

Not enough eggs

X

Fruit not drained properly Not enough shortening

X

X

X X

X

X

X

X

X

X

Unbalanced formula Batter too warm

X

X

Not enough liquid

Ordinary Cake Faults and Their Causes

Too much leavening agent Not enough leavening agent

X

X

X

X X

8

Faults

Crust too dark

Cakes too small

Specks on cake

Shrinkage of cakes

Cake falls during baking

Cakes burst on top

(Internal)

Crust too thick

Coarse and irregular grain

Dense grain

Poor flavor

Cake tough

Lack of body in quality

Sinking of fruit

Poor keeping qualities

Causes

Notes

A Project of the TDSA PTA Torah Day School of Atlanta 1985 LaVista Road, Atlanta, GA 30329 404-982-0800 www.TorahDay.org