Hyatt Regency Kathmandu

Chocolate sauce

Grain sugar 200gm

Measure all ingredients
Butter 50 gm Pour in a pot, cook in slow heat till it boils
Again decrease heat and simmer for more
Water 1 ltr than 1 hrs until the mixture become thick.
Purpose
Coca powder 150 gm Condiments ,topping, moistening food etc

Chocolate 150/100 gm

New chocolate sauce

Dark chocolate 1150 gm

Melted butter 1200 gm

Coca powder 800 gm

Milk 1200 ml

Fresh cream 1200ml

Vanilla sauce

Egg yolk 12 nos 20 nos

Mix all ingredients in a bowl
Milk 1 ltr
Whisk properly with a hand wisker
Cook in a double boiling until the mixture
Grain sugar 200gm
become thick
Vanilla essence few drops Purpose
Topping, increase moisture n palatevity.
Cook in double boiling

Toffee sauce

Sugar 1 kg

Butter 1 kg Take a bowl, caramel sugar with lemon juice

Add cream and butter then cook in slow heat
Cream 1 kg Purpose
Topping, moisten food,
Lemon juice 1 nos

Prepared by Dinesh Khanal Reviewed by Deepak Sherestha

Hyatt Regency Kathmandu

Custard sauce

Milk 1 ltr

Custard powder 160 gm

Boil milk and sugar
Sugar 200 gm Dilute custard powder in water, add vanilla ess
Pour in boiling milk with whisking the mixture
Vanilla essence few drops till cooked bubbles seen.
Purpose
Food fillings, tart, Danish topping etc

Butter scotch sauce

Castor sugar 330 gm

Water 125 ml

Fresh cream 200 ml

Purpose
Butter 120 ml

Marzipan

Almondpowder 1 kg

Icing sugar 2 kg
Remove the skin of almond and make a
Egg yolk 10 nos powder.
Take all ingredients in a mixing bowl and
Glucose 200 gm mix it with a fan till it librates the stickiness
and stretches.
Almond essence 10 ml
Purpose
Cover cakes n pies.

Walnut brittle

Plain butter 40 gm

Castor sugar 80 gm

Gulcose 30 ml Mix butter n sugar in a mixing bowl

Add glucose n followed chopped walnut.
Walnut chopped 100 gm Purpose
Garnish

Prepared by Dinesh Khanal Reviewed by Deepak Sherestha

Hyatt Regency Kathmandu

Coca mirror

Water 150 gm

Fresh cream 120 ml

Castor sugar 180 gm

Coca powder 60 gm
Purpose
Fruit gel 50 ml

Gelatine 12 gm

Sugar gum paste

Icing sugar 600 gm

Lemon juice 10 ml

Water 75 ml

Gelatine 30 gm

Corn flour 125 gm Purpose

Covering n garnish the cakes n bakes
Cream of tarter 7 gm

Royal icing

Icing sugar 250 gm

Whisk icing sugar and egg white in a
Egg white 50 gm mixing bowl in high speed till it become
smooth n floppy.
Lemon juice 2 ml Add lemon juice for constant whitening
Purpose
Garnish, covering

Prepared by Dinesh Khanal Reviewed by Deepak Sherestha

Hyatt Regency Kathmandu

Choux paste

Water 1 ltr

Butter 400 gm

Salt a pinch Boil water with butter n salt

Add flour little by little n stir properly with
Flour 600 gm spatula so that no lumps could be seen
After cooked, put the mixture in a mixing
Egg 18 -22 nos bowl n whisk adding egg one by one.
Purpose
Prepare éclairs, cucumbuche, etc.

Ganache

Fresh cream 1 ltr

Liquid glucose 100 gm

Add all ingredients in a bowl cook
Chocolate 1 kg properly in slow heat till shiny layer on
top was seen.
Purpose
Topping, moistening food, layering.

Brandy snap

Butter 600 gm

Icing sugar 1200 gm

Honey 625 gm

Flour 500 gm Mix icing sugar and butter in a mixing

bowl till it become smooth n floppy.
G. juice 25 ml Add ginger juice n honey finally flour.
Purpose
Garnish, cups

Prepared by Dinesh Khanal Reviewed by Deepak Sherestha

Hyatt Regency Kathmandu

Crumble

Flour 1 kg

Grain sugar 1 kg

Butter 700 gm 650 gm

Melon seed 100 gm 250 gm Weight all ingredients, pour in a mixing bowl.
Mix it properly by using Fan
Oat meal 100 gm 400 gm Purpose
Condiments, topping in Danish n Glass items..
Walnut 150 gm

Cinamon powder 35 gm

Pastry cream

Milk 1 ltr

Sugar 200 gm

Egg yolk 12 nos

Flour 200 gm
Purpose
Vanilla beans 1 nos Fillings for éclairs, cucumbuche, tart etc

Lemon curd

Egg yolk 500 gm

Butter 500 gm

Grain sugar 500 gm Whisk butter and grain sugar in a mixing bowl,
add egg yolk one by one till it become floppy
Lemon juice 200 gm Finally add lemon juice and mix it thoroughly
Cook in double boiling in low heat.
Purpose
Layered fillings for, tart, pie etc

Prepared by Dinesh Khanal Reviewed by Deepak Sherestha

Hyatt Regency Kathmandu

Apple jam

Fine chopped apple 4 kg

Grain sugar 2 kg

Apple juice 6 lit Add fine chopped apple, juice, sugar add
a bunch of bouquet garnie in a sauce pan
Flavors of spice 100 gm and cook in gentle heat till it become
thick

Salt Dough

Flour 500 gm

Butter 200 gm

Salt 7.5 gm

Eggs 2 nos Add all ingredient in a mixing bowl n

knead properly.
Water 100 gm

Puff paste

Flour 1 kg

Salt 20 gm

Water 550 ++
Mix flour salt and water in a mixing bowl
Puff margin 900 gm After kneading layer the puff margin in
1: 2 ratio

Sweet paste

Butter 4 kg

Icing sugar 2 kg

Eggs 16 nos

Flour 6 kg Mix butter n sugars in a mixing bowl,

when mixture becomes smooth add eggs
one by one.
Fold flour at last.

Prepared by Dinesh Khanal Reviewed by Deepak Sherestha

Hyatt Regency Kathmandu

Doughnut

Flour 1 kg

Improver 10 gm

Salt 20 gm

Yeast 40 gm

Butter 150 gm

Sugar 100 gm Knead all ingredients properly

Milk 200 ml
Give a rest for few minutes
Egg 6 nos
Roll n separate in desired shape n size

Prove double in size n Fry.

Purpose

Morning n regular Bakery

Burger Bun

Flour 1 kg

Improver 20gm

Dry Yeast 25 gm

Butter 50 gm

Sugar 60 gm

Milk 200 ml / 50gm Knead all ingredients properly

Gluten 20gm separate in desired shape n size

Water 550gm Prove double in size.

Bake in 250/220 C for 10 min

Purpose

Morning n regular Bakery, compliments of

soup

Prepared by Dinesh Khanal Reviewed by Deepak Sherestha