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Food categories Level and Accessories Quantity Cooking Info
CAKES & PASTRIES
Sponge Cake In Tin 2500 - 1200 g Prepare a fatless sponge cake batter of 500-900g.
Pour into lined and greased baking pan
Cookies 3200 - 600 g
Make a batch of 500g our, 200g salted butter, 200g
sugar, 2 egg. Flavor with fruit essence. Let cool
down. Stretch evenly the dough and shape as you
prefer. Lay the cookies on a baking tray
Croissants (fresh) 3one tray
Distribute evenly in the baking tray. Let cool down
before serving
Croissants (frozen) 3one tray
Choux Pastry 3one tray
Meringues 310 - 30 g each
Make a batch of 2 egg whites, 80g sugar and 100g
desiccated coconut. Flavor with vanilla and almond
essence. Shape into 20-24 pieces on greased baking
tray
Tart In Tin 3-
Make a batch of 500g our, 200g salted butter, 200g
sugar, 2 egg. Flavor with fruit essence. Let cool
down. Stretch evenly the dough and fold in a tin. Fill
with marmalade and cook
Strudel 3400 - 1600 g
Prepare a mix of diced apple, pine nuts, cinnamon
and nutmeg. Put some butter in a pan, sprinkle with
sugar and cook for 10-15 minutes. Roll it into a pastry
and fold the external part
Fruit filled pie 2500 - 2000 g
Line a pie dish with the pastry and sprinkle the
bottom with bread crumbs to absorb the juice from
the fruit. Fill with chopped fresh fruit mixed with
sugar and cinnamon
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