03 March Thursday, Basic Pastry Techniques

Academy Training Kitchen,

Malva Pudding

Today, we learnt a vital lesson. Read and follow instructions fully before just starting the task. We were given the task of preparing a Sago pudding, The Ingredients needed used were :

Ingredients	Quantity
Sago (Koo, Sago is a starch extracted from the pith of sago palm stems)	100ml
Milk	800ml
Eggs	4 Large
Salt	2ml
Sugar	75ml
Vanilla Essence	10ml
Margarine For greasing the Pan	±50g

The method was : Pre-heat oven to 150ᵒC, Grease Pan, Soak Sago in 200ml milk for 1h, Bring rest of the milk to the build(Add soaked sago), cook mixture for 5 minutes after boiling point is reached(stir continuously), Whisk egg and sugar until Pale and fluffy(savion Full ribbon), add vanilla essence, salt and sago mixture to egg mixture(Hot to cold Method), Pour mixture into greased oven tray, Put greased oven pan into a larger oven pan and fill larger oven pan halfway with water, Bake for 45minutes till mixture is set.
Some Extra Tips or methods :

Boiling → Simmering

Baking → Water Bath

Hot → Cold Method= Sago → Egg → Bowl (Stir).

We Also prepared a few basic sponge cakes without using baking powder and rather using a savion (Eggs and sugar beaten till pale and fluffy, either full ribbon or soft ribbon).

The ingredients used for the basic sponge

Ingredients	Quantity Required
Eggs	8
Castor Sugar	250g
Coffee Powder	60g
Cake flour	150g

Basic Sponge

The method used to make the basic sponge cake was : Beat eggs & Sugar using beater with whisk Savion, Sift Flour, Fold into savion, Melt coffee with warm water(little water),  Fold in Coffee, Bake in Steak & Kidney dish at 180ᵒC to firm Touch.

 Chef’s tips Given :  Hit Steak & Kidney dish on table before baking, this will take out air bubbles.

Egg’s must be room Temperature
Full Ribbon(Figure 8 stays on top)
Soft ribbon(Figure 8 Sinks back in)    Savion

Makes 1 Steak and kidney dish SK4