Baking

Apple and cinnamon hand pies:

Ingredients:

• 400g of canned sliced apple
• 1/4 t grounded cinnamon
• 1 1/2 T sugar
• 2 sheets of puff pastry
• 1 egg yolk
• 1 t water

Quality:

• The pastry should be flakey when cooked
• Sheets of pastry should not be dry or stiff before being cooked
• The can of apples shouldn't be dented and no holes
• All products used before the best before date 

Appearance:

Colour: Pastry should be a golden brown after being cooked
Texture: Flakey light pastry 

Degree of cooking:

Temp: 220°C

Time cook: 25 min

How to know if cooked: Pastry should be a golden brown and no sign of a soggy underneath

Presentation:

Served on a plate dusted with icing sugar and a scoop of ice cream

Apple turnovers:

Ingredients:

• 2 sheets of puff pastry
• 2 green apples
• 2 T sugar
• 2 t cinnamon

Quality:

• The pastry should be flakey when cooked
• Sheets of pastry should not be dry or stiff before being cooked
• The can of apples shouldn't be dented and no holes
• All products used before the best before date 

Appearance:

Colour: Pastry should be a golden brown after being cooked
Texture: Flakey light pastry 

Degree of cooking:

Temp: 190°C

Time cook: 20 minutes

How to know if cooked: Pastry should be a golden brown and no sign of a soggy underneath

Presentation:

Served on a plate dusted with icing sugar and a scoop of ice cream

Carrot cake:

Ingredients:

• 4 eggs
• 1 t vanilla essence
• 1 1/2 cups brown sugar
• 1 1/2 vegetable oil
• 2 cups flour
• 1 T cinnamon
• 2 t baking soda
• 3 cups grated carrot

Cream cheese icing ingredients:

• 125g butter
• 125g cream cheese
• 2 cups icing sugar

Quality:

• All products used before best before date
• Fresh carrots e.g no blemishes, bright colour and no wilting
• Fresh eggs
• No lumps in the flour or sugar

Colour: Brown

Texture: Bouncy, moist 

Degree of cooking:

Temp: 180°C

Time cook: 60 minutes

How to know if cooked: If you insert a cake tester and it comes out clean.

Presentation:

Carrot cake can be finished by adding cream cheese icing and chopped nuts

Lamingtons:

Ingredients:

• 1 cup Edmonds flour
• 2/3 cups sugar
• 3 eggs 
• 3 T butter
• 2 t milk
• 2 t Edmonds baking powder
• Desiccated coconut 
• strawberry crystals or chocolate

Quality:

• All products used before the best before date
• Fresh, clean eggs 
• No lumps in the flour or sugar

Appearance:

Colour: the loaf should look golden brown after being baked

Texture: should be soft and bounce back once cooked

Degree of cooking:

Temp: 190°C

Time cook: 15-20 minutes

How to know if cooked: If you insert a cake tester and it comes out clean.

Method of icing:

Cut lamington loaf into squares and dip 1cm of each side into either chocolate or strawberry icing. Before the icing has set roll the coated lamington in coconut.

Presentation:

After the lamington has cooked and cooled down ice them then you can cut them in half and add jam and whip cream in-between the two halves.

Chelsey buns:

Ingredients:

Scone dough:

• 2 cups of self-raising flour
• 1/4 t salt
• 30g butter
• 160 ml of milk

Filling:

• 30 g butter
• 1 1/2 t cinnamon
• 3 T brown sugar

Icing:

• 1/2 cups icing sugar
• 1 T boiling water
• 1 drop pink food colouring

Quality:

• All products used before best before date
• No lumps in the flour or sugar

Appearance:

Colour: golden brown

Texture: light and fluffy

Degree of cooking:

Temp: 200°C

Time cook: 20-25 minutes

How to know if cooked: If it is cooked the bun will be golden brown, not doughy all the way through

Presentation:

Once the Chelsey buns have cooled down drizzle your icing on top of the Chelsey buns and plate to present.