The Baking Hub

13/10/2024

23/05/2024

Rolling Cinnabun by Chef Tonde

20/05/2024

Easy Malva Pudding recipe
Ingredients
STAGE 1
Sugar 5,250kg
Eggs 2,5L
Apricot Jam 600g
**Mix together in a mixer until fluffy
STAGE 2
Cake flour 2,9kg
Bicarb 150g
**Add to mixture in stage 1.
STAGE 3
Milk 3L
Butter 250g
Vinegar 125ml
** Bring to a boil until sour.
Add sour mix( stage 3) into stage 1 +2, in the mixing bowl. Mix for 2 minutes on medium speed and then fast until mixed properly.
Pour into foil or baking tray.
Bake @ 160'C for 35 minutes.
SAUCE
Fresh cream 4L
Sugar 1kg
Butter 300g
**Bring the above to the boil and pour warm sauce over warm baked malva pudding.

20/05/2024

Easy Lemon Meringue Tart
INGREDIENTS
Condensed milk 500g
Egg yolks 2
Lemon juice 50ml
**Mix together
Roll out sweet pastry and line foil, par-bake for 5 minutes @ 180'C.
Add filling to the base and bake for 20 minutes @ 180'C
MERINGUE TOPPING
INGREDIENTS
Sugar 150g
Actiwhite 300g
Water 250ml/ Egg whites 200ml
**Whip up in the mixer until meringue forms. Pipe meringue on top of baked filling and bake for a further 10-15 minutes. Until the meringue is golden on top or use a blow torch.

19/05/2024

Easy PETIT FOUR Recipe
INGREDIENTS
Stage 1
Margarine 600g
Castor sugar 300g
**Mix together until creamy
Egg yolks 230ml
**Add to stage 1
Cake Flour 500g
**Add to mixture
In a separate bowl, take egg whites add 300g castor sugar, and whip to form a meringue. Fold the meringue mixture to stage 1 and pour the mixture and bake @230'C for 10-15 minutes.
Scrape the top layer off and cut the sponge into 4 sheets, spread your preferred spread( banana, strawberry, etc)and place them on top of each other overnight.
Roll persipan with a little flour on a pastry sheeter or rolling pin.
Spread butter icing on the top layer and then place persipan over, cut into equal squares and dip in your preferred dip which is in a double boiler, decorate and place in a cupcake liner.

18/05/2024

Portuguese Custard Tartlets Recipe
INGREDIENTS
Stage 1
Sugar 500g
Water 250ml
Lemon peel 1/2
Cinnamon sticks 1
**Dissolve and boil until syrup forms
FILLING
Eggs, separated 2
Whole egg, added to 2 egg yolks and whisk until fluffy 1
Stage 2
Cornflour 5g
Bread flour, mixed together 10g
Warm milk 100ml
**Add 50ml of the milk into the flour mix( stage2).
Add the other 50 ml to the mixture. Take 100 ml of syrup mixture(stage 1) and add to the flour mixture using a sieve. Add mixture to the eggs and mix together. Sieve mixture into another pot. Spread butter into pan and take puff pastry and cut with a scone cutter, place in cupcake pan and press in using fingers pour in the filling and add a pinch of cinnamon.
Bake at 200'C for 20 minutes.

18/05/2024

Red Velvet Cake/Cupcake Recipe
INGREDIENTS
Stage 1
Sugar 300g
Oil 200ml
Eggs 6
Beetroot, boiled/Vinegar 50g
Red American colour 12ml
Stage 2
Cake flour 300g
Bicarb 5g
Baking Powder 10g
Cocoa powder 10g
**Mix together
Take sugar, oil, and egg yolks and mix them together.
Grate beetroot, add a little vinegar, and add to the mixture.
Take red color and add to the mixture then fold dry ingredients into stage 1.
Take a very dry bowl and add egg whites and whip to the meringue stage then fold into stages 1 &2.
Bake sheets or sponge @160'C for 40-45 minutes.
Bake cupcakes @160'C for 35 minutes.

18/05/2024

Choc Chip Cookies Recipe
INGREDIENTS
Eggs 3
Margarine 600g
Sugar 500g
**Whip until fluffy
Stage 2
Flour 1kg
Bicarb 12g
Baking Powder 16g
**Mix and add to stage 1
Stage 3
Choc nibs 250g
**Add to stage 2 and mix.
Half the mixture for vanilla biscuits and add 40g cocoa powder to one-half of the mixture to make dark chocolate biscuits.
Scale and make balls and then flatten slightly.
Place on baking sheet and bake @180'C for 20-25 minutes.

18/05/2024

Easy Swiss Roll Recipe
INGREDIENTS
STAGE 1
Sugar 250g
Eggs 150g
Oil 15 g
**Whip up until fluffy
STAGE 2
Cake flour 250g
Baking powder 16g
** Add to stage 1
STAGE 3
Milk 60ml
** Add to the mixture
Put the mixture in a flat tray
Bake @ 230'C for 15 mins
Line plastic with sugar and tip over sponge onto sugar
Spread Apricot Jam on a sponge and roll it.
Enjoy it!!!!

18/05/2024

Easy Baked Cheese Cake
INGREDIENTS
Sugar 300g
Cornflour 200g
Lemon juice 40ml
Eggs 8
Cream Cheese 600g
Cottage Cheese 600g
Fresh Cream 600g
METHOD
Whip everything together in a mixing bowl with half the eggs.
When the sugar is well-dissolved, gradually add the remainder of the eggs until a nice and firm creamy mixture is formed.
Pour the creamy cheesecake mix into a baking tray with a sweet baselined.
Bake @ 160'C for ±45 minutes.
After the cake cools down, decorate and enjoy.

18/05/2024

Quiche Recipe
INGREDIENTS
1. Quiche pastry
Margarine 250g
Cake Flour 500g
Eggs 3
Water 200ml
2. Quiche sauce
Fresh cream 250ml
Fresh Milk 250ml
Eggs 250ml
**A pinch of salt.
METHOD
For the pastry, mix everything together in a mixing bowl to make dough, then line the dough in a quiche foil or baking tray.
Mix milk, fresh cream, and eggs in a separate jar to make sauce.
Put your flavors in the quiche base and pour your sauce over.
Bake @ 180'C for ±30.
**NB Flavors are the types of quiches eg Chicken and mushroom, Cheese and tomato, Spinach and Feta, etc
Always remember to top up with cheese before baking.
You can watch here https://www.youtube.com/watch?v=wlzL74C1KqU&t=12s

18/05/2024

BREAD STARTER DOUGH (B**A)
A bread starter is the base for many Artisan breads.
It uses naturally occurring wild yeast as a leavening agent, lending a distinct flavor and texture to bread that cannot be replicated by commercially harvested yeast.
To make a bread starter, a baker begins with a mixture of flour and warm water set out in the open air to obtain natural yeast.
This is kept in a fridge and fed every day.
INGREDIENTS
Stoneground Bread flour 8kg
Stoneground Cake flour 4kg
Nutty wheat flour 600g
Rye flour 600g
Yeast 15g
Water ±7,3 L
METHOD
Mix all ingredients together in a mixing bowl.
Place the mixture in the fridge.
Then use according to the recipe.