RECIPE 8 TAJ ‘nd Palos Lavash Bread Flavour: Accompaniments Garnishes (before baking): sugar/paprika/ onion seed / herbs Portions : 5 Baking Temperature: 150 °C OTe 1 Refined flour gm 2 Salt 5 gm 3 Butter 50 gm 4 Water 175 mi 5 Sugar 5 gm Take a container with water and sugar. Mixitwell tillthe sugar dissolves well, once the sugar has dissolved add it ina planetary mixer with flour and salt, and knead tll semi soft dough is formed. Once a dough is formed add in the butter and knead welltill the butter gets in it. This will give a shine and softness to the dough along with elasticity. Flatten the dough and cut strips and bake it for 15minutes..3 TAJ RECIPE “ore Pizza Base Flavour: Accompaniments : Garnishes Portions : 5 Baking Temperature: 1 2 3 4 Oil 150 ml 5 Gram Sugar 15 gm 6 Water 450 ml Take three container, one with flour and salt, second with water, yeast and sugar and third a measuring jar with olinit. + Thenkeep the second container over the oven to ferment. + Once the yeast solution is fermented, mix it with flour and salt and knead until soft dough is formed. + Knead until soft consistency, and then add the oil to give ita smooth and shiny texture.3 TAJ RECIPE vgn Puff Dough Flavour: Accompaniments : Gamishes : Sesame seed / Parsley Portions : 6 Baking Temperature: SRM 1 Flour 2 Salt 3 Butter 4 Water * Puff doughis one ofthe simplest dough's. # Alluhave to do is mix all the ingredient together and knead very well until unless the dough issmooth and the fatis coated nice shinny layer on top of the dough. * This dough is soft and abit elastic. 933 TAJ RECIPE “ore Whole wheat pizza dough Flavour: Accompaniments : Garnishes Portions : 5 Baking Temperature: Pec 1 Whole wheat flour 1 kg 2 Salt 20 gm 3 Yeast 30 gm 4 Oil 150 ml 5 Sugar 15 gm 6 Water 450 ml Take three container, one with flour and salt, second with water, yeast and sugar and third a measuring jar with olinit. + Thenkeep the second container over the oven to ferment. + Once the yeast solution is fermented, mix it with flour and salt and knead until soft dough is formed. + Knead until soft consistency, and then add the oil to give ita smooth and shiny texture.NEW INTRODUCTIONS -RECIPE 8 TAJ ‘nd Palos ‘Apple and Cinnamon Cake Flavour: Accompaniments Garnishes Portions : 1 ring Baking Temperature: 180°C for 40mins BAO tc} 1 Apple puree 2 Flour 3 Baking Soda 4 Cinnamon Powder 10 gm 5 Eggs 8 Nos 6 Castor Sugar 500 gm 7 Oil 600 ml Ina planetary mixer beat castor sugar and oil till the sugar melt, then add the eggs and beat tll the eggs mix well. ‘Add in the apple puree once the eggs have mixed in well Once the puree is in, add the dry ingredients such as flour, baking soda and cinnamon powder. Wait till a thick batter is formed and then pour it into greased rings and place it in the oven to bake,3 TAJ RECIPE “apace Bailey's Irish Cream Flavour: Accompaniments : Garnishes : Portions : Baking Temperature: Sos Ce 1 Mascarporne cheese 120 gm 2 Sugar 20 gm 3 Cream 75 cup 4 Bailey's Irish cream V4 Nos + Ina large mixing bowl, whisk the mascarpone with the sugar until light. + Whisk in the liqueur. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone. + Divide among ramekins or glasses and serve with the chocolate tuiles.8 TAJ ‘nd Palos RECIPE Banana cake Flavour: Banana Accompaniments Garnishes Portions : 1cake slab Baking Temperature: 150°C for 40 mins. Bai) OTE 1 168 gm 2 Flour 350 gm 3 Baking Soda 2 gm 4 Baking Powder 35 gm 5 Castor Sugar 350 gm 6 Chopped nuts 125 gm 7 Eggs 3 nos 8 Smashed banana 300 gm + Ina planetary mixer cream the butter and castor sugar, slowly mix in the eggs and mix till fluffy consistency is formed. + Then add all the dry ingredients such as flour, baking soda, baking powder and chopped nuts, « After the ingredients are added let the mixture mix in well till a batter is formed. + Once the batter is formed fold in the smashed banana and pour it in a greased tin to bake. « Ifthe cake starts darkening, cover it with a silver foil.RECIPE 8 TAJ ‘nd Palos Banana doughnut Flavour: Banana Accompaniments Garnishes Portions : 24 Baking Temperature: 150°C for 40 mins. Quai We 2 440 gm 3 Baking Soda 2 gm 4 Baking Powder 12 gm 5 Nutmeg 18 teaspoon 6 Cinnamon 18 teaspoon 7 Salt Vs teaspoon 8 Eggs 2 Nos 9 Mashed Bananas 2 Nos 10 Sour cream 55 gm 1 Powdered Sugar 1 cup 12 Milk 3 tablesp Ina large bow, sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt twice and set aside. Ina stand mixer fitted with the paddle attachment, beat together the eggs and honey for one minute at medium speed, until ight and airy. Add the bananas and sour cream and beat until well incorporated. Turn the speed down to low and add the dry ingredients (little by little). The dough will be soft. Transfer to a medium bowl and refrigerate for at least 2 hours. 1038 TAJ ‘nd Palos + Onawellfloured board or counter top, roll the dough to about 1/4 inch thick. Cutrounds either with a3-inch doughnut cutter or use a3-inch cookie cutter and a 1- inch cutter to make the holes in the middle. Reroll the scraps as you go. Refrigerate the dough for 30 minutes if it starts getting tough as you reroll and cut, to relax the gluten + Inalarge castiron skillet, heat enough oil 2 inches deep or so) to 325F and fry the doughnuts 3to 4 ata time, 1 to 2 minutes on each side, turning them once. + Donot over crowd your skillet orit will drop the temperature of the oil and you will end up with soggy doughnuts, Drain on a baking sheet lined with paper towels.3 TAJ RECIPE “oe Bavarois Flavour: ‘Accompaniments : Garnishes : Portions : Baking Temperature: SRM Cer mL 1 Corn flour 70 gm 2 Egg Yolk 12 nos 3 Milk 1 ml 4 Butter 50 gm 5 Whipped cream 1600 | gm 6 Gelatin 70 gm 7 Vanilla bean 1 nos 8 Castor Sugar 200 gm + In sauce pan take milk, castor sugar and vanilla bean boil it till the milk extracts the flavours. + Then quickly add the yolks and corn flour and whisk the mixture well. « After the mixture is prepared, mix in the melted butter and gelatin one after the other. «+ Then add in some whipped cream so that the batter doesnt set quickly.RECIPE 8 TAJ ‘nd Palos Brazilian Coconut Dome Flavour: Accompaniments Garnishes Portions : 18 domes Baking Temperature: 160°C for 35 mins OTe 1 Coconut Powder 2 Whole Eggs Yolk 3 nos 3 Milk 250 ml 4 Melted Butter 75 gm 5 Orange zest 1 nos 6 Egg Yolk 13 nos 7 Vanilla essence 1 cap 8 Castor Sugar 375 gm + One of the simplest and less time consuming desserts. + Add in all the ingredients that are mentioned one by one and keep whisking while the ingredients are being added. + Then grease the silicon mat with butter and castor sugar, pour in the mixture and bake it under a double boiler.8 TAJ ‘nd Palos RECIPE Checkered Board / Zebra Cake Flavour: Accompaniments Garnishes Portions Baking Temperature: 150°C for 20 mins 1 2 Cocoa Powder 45 gm 3 Butter 250 gm 4 Baking powder 22 gm 5 Eggs 6 nos 6 Vanilla essence 12 cap 7 Icing Sugar 300 gms + Ina planetary mixer cream in the butter and icing sugar til it's fluffy + Slowly add the eggs and vanilla essence one by one till the mixture becomes light. + Then add the dry ingredients such as baking powder and flour to form a thick batter. + Then separate the batter equally, in one mix in cocoa powder and the other keep it plain. + Make two piping bags with two different batters and make circles of alternate colours in a greased ring mould