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zhichi zhici ichhi zh

曾经记得国内一位很有份量的甜点大师说过：中国的甜点要走向世界舞台光靠一两个人是不行的。群策群力，相互鞭策，大家要一起努力为了美好的将来奋斗，让整个行业有质的飞跃。现将多哈四季酒店饼房配方赠送给大家，供大家参考：
PASTRY CREAM

4,500L milk

1,125g sugar

900g egg yolk

300g corn starch

300g flour

1,200g soft butter

  

*Boil the milk and sugar. When it comes to boil add some milk on the yolk then add the flours into the yolk and strain. Pour onto boiled milk and stir constantly until it will become thick. Then add the butter.

  

LEMON CREAM

625ml lemon juice

875g sugar

2 lemon zest

640g egg yolk

1,500g soft butter

20g gelatin

  

*Boil the lemon juice, sugar and zest. When it comes to boil pour some on the yolk, strain then pour back to boiled lemon juice, stir until it will boil again then add the gelatin. Stir until the gelatin dissolve then add last the butter.

  

ORANGE CREAM

2kg sugar

1,500L orange juice

2L cream

2kg egg yolk

80g gelatin

1,300g soft butter

  

*Boil the orange juice, sugar and cream. When it boils pour some on the yolk then pour back to orange mixture. Stir until it come to boil, then add the gelatin. Stir until dissolve. Then add last the butter.

  

ALMOND CREAM

1kg soft butter

1kg icing sugar

1kg eggs

100g flour

1kg almond powder

  

*Beat the butter and sugar until fluffy. Add the eggs then dry ingredients. Scrape the sides of the bowl and mix well.

  

BUTTER CREAM

1L egg whites

1,500g sugar

3kg soft butter

pinch of salt

  

*Make sugar a thick syrup. While the sugar is on fire whisk the egg whites add a pinch of salt. When the sugar is thick pour onto the egg whites while whisking. Continue whisking until it becomes warm, then add the soften butter.

  

VANILLA SAUCE

2L milk

2L cream

920g egg yolk

920g sugar

1 vanilla bean

  

*Boil the milk, cream, sugar and vanilla bean. When it comes to boil pour some on the yolk then pour back to the milk mixture. Stir until a little bit thick at low fire. Don’ over cook. Then pour onto a bowl that’s soak in ice water.. Strain.

  

CHOCOLATE SAUCE

3L milk

1,200g sugar

600g cocoa powder

120g butter

  

*Boil milk, sugar and butter. When it comes to boil add the cocoa powder. Stir until it thickens and strain.

  

RASBERRY SAUCE

1kg raspberry puree

300g sugar

150g water

  

*Combine water and sugar make a thick syrup. Then pour the raspberry puree. Cook until it thickens.

  

ORANGE SAUCE

300g sugar

1L orange juice

30g corn starch

  

*Caramelized the sugar.. Pour the orange juice, wait until it boils then add the cornstarch.

  

TARTUFFO SAUCE

1L cream

500ml milk

200g sugar

250g cocoa powder

  

*Boil cream, milk and sugar. Then add the cocoa powder. Cook until it thickens.

  

  

  

  

  

  

  

  

  

RASPBERRY GANACHE

3,680g milk chocolate, melted

1,200g cream

320g trimoline

400g raspberry puree

120g soft butter

  

*Boil the cream with the trimoline. Pour to milk chocolate mix until all melted then add the puree and last the butter.

  

CHOCOLATE TRUFFLE GANACHE

500ml cream

50g trimoline

1,200g dark chocolate

100g butter

  

*Boil the cream and trimoline. Pour to the chocolate, stir until all chocolates are melted. Add the butter.

  

SIMPLE GANACHE

1L cream

50g glucose

1,200g dark chocolate

100g soft butter

  

*Boil cream and glucose. Pour hot cream to dark chocolate, stir until melted. Add the soft butter. Stir well.

  

PRALINE CREAM

3L cream

125g sugar

vanilla essence

200g chocolate

50g praline paste

  

*Boil cream, sugar and vanilla. Pour into the chocolate and praline, stir until well incorporated. Chill overnight. Whip the next day.

  

CHOCOLATE DRINK

1L cream

2L milk

5g cinnamon powder

5g orange zest

50g cocoa powder

1kg dark chocolate

  

*Boil the cream, milk, cinnamon powder and orange zest. When it comes to boil add the cocoa powder, stir well. Then pour to the chocolate, stir until all melted. Strain and let cool.

  

WHITE CHOCOLATE MOUSSE

1L cream

100ml cream

230g white chocolate

50g yolk

17g gelatin

  

*Melt the chocolate and cream. Stir in the yolk. Whip the cream, fold in the melted chocolate then add the melted gelatin.

  

MILK-CHOCOLATE MOUSSE

150g caster sugar

300g yolk

750g milk-chocolate

1,400L cream

  

*Beat the sugar and yolk until light and fluffy. Melt the chocolate and add to yolk mixture. Whip the cream in a separate bowl then fold in the yolk and chocolate mixture.

  

  

  

DARK-CHOCOLATE MOUSSE

800g egg whites

100g sugar

825g butter

825g dark-chocolate

200g yolk

  

*Melt the chocolate and butter, then add the yolk. Whisk the whites and add gradually the sugar. Whisk until stiff peaks, then fold in the melted chocolate.

  

LEMON SORBET

2L lemon juice

4,400L water

2,200g sugar

450g glucose

12 leaves gelatin

160g corn starch

  

*Soak the gelatin inn ice water until soft. Boil the lemon juice, water, sugar and glucose. Add the corn starch and soften gelatin. Pour into ice cream machine. Freeze!

  

COCOA SHERBET

2L milk

1L water

500g sugar

250g trimoline

200 cocoa powder

  

*Boil the milk, water, sugar and trimoline. Add the cocoa powder, strain. Pour onto ice cream machine. Freeze!

  

TIRAMISU ICE CREAM

2L whip n’ create

300ml espresso

500g mascarpone cheese

10pcs. Lady finger, soak in coffee

  

*Combine the whip n’ create and espresso and put in ice cream machine. Fold in the mascarpone cheese and soaked lady finger. Don’t over mix. Freeze!

  

TARTUFFO

5L milk

1L cream

1,200g sugar

40g trimoline

40g vanilla essence

60g gelatin powder

1,500g roasted hazelnut

  

*Warm the milk, cream, sugar, trimoline, and vanilla. Grind the roasted hazelnut while still hot, then pour slowly the warm milk mixture. Then put back on fire bring to boil. Then add the gelatin. Stir until all melted, then pour on ice cream machine. Freeze!

  

APPLE WALNUT GRANITA

250ml water

150g sugar

500g green apple, peeled and grind

250ml apple juice

15ml lemon juice

180g roasted walnuts, chopped

8g ginger powder

  

*Boil water and sugar, let cool. Combine all the rest of the ingredients then add the cooled syrup. Freeze!

  

MIXED BERRIES GRANITA

4kg mixed berries

2L water

200g sugar

  


*Put all in a pot and bring to boil. Then freeze!

  

  

  

  

  

  

LIME SHERBET

1,500L lime juice

337.50g glucose

1,650g sugar

100g stabilizer

3,300L water

  

*Boil water, sugar and glucose. When it boils take out from the fire and add the lime juice and stabilizer. Pour in the ice cream machine. Freeze!

  

SEMOLINA PUDDING

16L milk

1,500g semolina flour

1,500g butter

2,250g sugar

  

*Boil the milk and sugar. Then add the flour and butter stir until thick.

  

MOHALABIA

1L milk

200g sugar

70g corn starch, dissolved in water

rose water, if desire

  

*Boil milk and sugar. Then pour the corn starch and rose water. Stir until thick.

  

CLAFOTIES

4L milk

2,400g eggs

100g melted butter

400g flour

1kg sugar

dried fruits

  

*Mix all. Pour into mold and bake 350*F for 25-30 minutes.

  

CRÈME CARAMEL

1L milk

200g sugar

9 eggs

vanilla

  

*Warm the milk. Combine the eggs and sugar, then pour the warm milk... Add vanilla. Bake at 150*C for 30-45 minutes. Bien marie.

  

PANNA COTTA

4L cream

750g sugar

800g yolk

90g gelatin

vanilla essence

*Whisk the yolk and sugar. Boil half of the milk then pour into yolk mixture. Add the gelatin while the mixture still hot. Whip half of the cream then fold the yolk and cream mixture. Pour into mold. Chill until set.

  

WHITE ISLAND

600g egg whites

800g sugar

400g icing sugar

  

*Coat mold with butter and caster sugar, set aside. Whisk egg whites, add gradually the caster sugar. Add last the icing sugar.. Whisk until stiff peaks. Pour on prepared mold. Bake at 150*C for 8 minutes with bien marie.

  

GRANOLA

2,500g white oats

300g almonds

300g pistachio

300g walnuts, chopped

300g sesame seeds

300g mixed dried fruits

3,672g honey

200ml orange juice

200ml apple juice

  

*Combine all except the dried fruits. Spread on baking tray and bake at 200*F for 2 hours or until all dry. Separate the granola and add in the dried fruits. Let cool.

  

ORANGE CRÈME BRULEE

1L milk

1L cream

480g yolk

360g sugar

1 orange zest

vanilla essence

  

*Warm the milk and cream. Whisk the yolk, sugar, zest and vanilla. Pour gradually the warm milk and cream. Strain. Pour into mold and bake for 20-25 minutes at 100*C with bien marie.

  

DATES PUDDING

250g flour

259g whites

250g yolk

200g sugar

500g melted butter

500g cream

500g date paste

  

*Boil the cream. Mix the yolk, sugar and melted butter. Pour the cream to date paste, mix well. Add the yolk mixture. Whisk separate the whites then fold in the mixture. Add last the flour. Bake at 150*C for 25-30 minutes.

MIXED BERRIES BAVARESSE

1L milk

500g sugar

240g yolk

80g gelatin leaves, soaked in ice water

1L cream

mixed berries

  

*Boil the milk and sugar. Cook the yolk in a double boiler make like sabayone. Add the gelatin in hot milk. Combine the milk and yolk. Whip the cream and fold in the milk-yolk mixture. Add the berries. Pour into mold. Chill until set.

  

CHOCOLATE MANGO SOUFFLE

1,500g dark chocolate, melted

2L cream

250g corn starch

250g cocoa powder

40g yolk

40g whites

  

*Boil cream. Combine the corn starch and cocoa powder, add to hot cream. Add the melted chocolate, then add the yolk. Whisk the egg whites and fold in the chocolate mixture.

  

BREAD AND BUTTER PUDDING MIX

1L cream

1L milk

440g sugar

16pcs. Eggs

  

*Warm the cream and milk. Whisk the yolk and sugar, then pour the warm milk and cream.

  

CHEESE STRUDEL

1kg cream cheese

200g icing sugar

40g corn starch

7pcs. Yolk

150g whites

150g icing sugar

  

*Mix all except the whites. Don’t over mix. Whisk the whites then add gradually the icing sugar. Whisk until stiff peak, then fold in the mixture.

  

OPEN CUSTARD TART

900g pastry cream

360g eggs

60g corn starch

  

*Mix all then pour to crust. For the crust use Breton dough, half bake. Then bake for 30 minutes at 150*C.

  

  

ALMOND JELLY

2L water

500g sugar

440g condensed milk

38g agar-agar, soaked in ice water

almond essence

  

*Boil water, sugar and condensed milk. Add agar-agar, stir until the gelatin dissolve. Add the almond essence, strain and pour into mold.

  

POT DE CRÈME

500g dark chocolate

1L milk

320g whites

150g eggs

350g sugar

  

*Warm the milk. Combine the whites, eggs and sugar. Pour the milk into the eggs mixture, then add the chocolate. Stir until chocolate are melted. Strain, pour into mold and bake at 320*F for 45 minutes. Bien marie.

  

MUESLI

600g yoghurt

2,250L milk

150g honey

210g sugar

12pcs. Green apples, peeled and grated

600g oats

300g nuts, roasted

300g raisins

1 lemon zest

1 orange zest

  

*Mix all.

  

GRANOLA BAR

600g brown sugar

600g oil

400g eggs

1,200g oats

900g four

18g baking soda

600g raisins

600g nuts

12g cinnamon powder

6g salt

150g honey

60g butter

  

*Mix all except the honey and butter. Press into baking tray and bake at 350*F for 25-30 minutes. Combine the honey and butter, brush into granola bar and bake again for 10 minutes.

  

SUGAR DOUGH

5,760g soft butter

1,200g icing sugar

720g glucose

720g eggs

9kg flour

176g baking powder

96g salt

  

*Beat the butter, icing sugar and glucose, until light and fluffy. Add the eggs, then add all the dry ingredients.

  

SPECULOOS

500g soft butter

750g brown sugar

125g milk

2 eggs

1,150g flour

25g cinnamon powder

7g all spice

30g baking powder

15g salt

  

*Beat the butter and sugar until light and fluffy. Add the eggs and the milk. Add all the dry ingredients.

  

BRITON DOUGH

3kg soft butter

2,500g caster sugar

60pcs. Yolk

3,700g flour