Recipes: Cake & Bread Dessert/Pastry

1. Crème Brûlée Recipe   焦糖布雷

https://sallysbakingaddiction.com/creme-brulee/

Using torch

2. Naan Bread Recipe  印度烤饼

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder  
• 1/2 cup plain yogurt
• 1/4 cup warm water
• 2 tablespoons vegetable oil
• 2 teaspoons melted butter (for brushing)
• Fresh cilantro or garlic (optional, for garnish)

Instructions:

1. Combine dry ingredients: In a large bowl, mix the flour, sugar, salt, and baking powder.

2. Add wet ingredients: Create a well in the center of the dry ingredients and add the yogurt and warm water. Mix until a dough forms. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more water.

3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.

4. Rest the dough: Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for at least 1 hour.

5. Divide the dough: After resting, divide the dough into 6-8 equal portions and shape them into balls.

6. Roll out the dough: On a floured surface, roll each ball into an oval or round shape, about 1/4 inch thick.

7. Cook the naan: Heat a large skillet or griddle over medium-high heat. Place one of the rolled-

out dough pieces onto the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes.

8. Brush with butter: Remove the cooked naan from the skillet and brush with melted butter. Repeat with the remaining dough pieces.

9. Garnish: Optionally, sprinkle with chopped fresh cilantro or minced garlic while the

naan is still warm.

Enjoy your homemade naan bread with your lamb curry or any other dish!

3. Cheesecake, Individual
PX90 Silicone Mold

INGREDIENTS

CRUST  [ 1260 g Total]

• 660 g graham cracker crumb
• 454 g butter, melted
• 60 g flour, AP
• 140 g sugar

CHEESECAKE FILLING [5756 g TOTAL]

• 2720 g cream cheese, softened
• 908 g sugar
• 10 g salt
• 600 g egg
• 80 g yolk
• 908 g sour cream
• 510 g cream
• 20 g vanilla extract

BLUEBERRY COMPOTE （加糖慢火煮过后冷却的）糖渍水果 [1530 g TOTAL]

• 1200 g blueberry
• 80 g lemon juice
• 240 g honey
• 10 g extract, vanilla

METHOD

1. Crust: Mix all the ingredients until combined.

2. Fill cylinder molds, fill with about 20g of crust mixture each and tamp down firm and level.)

3. Bake crust at 320°F until lightly browned and just set, 6-8 minutes.

4. Filling: In a mixer fitted with a paddle attachment, mix the cream cheese, sugar and salt on medium speed until smooth, scraping down the bowl as necessary

5. On medium speed, add the eggs and yolks gradually, scraping down the bow! as necessary.

6. Add the cream and extract and mix until homogenous.

7. Pan as needed.

8. Bake on the Rational Cheesecake Program to internal temperature of 155°F. [my note: bake at 200]

9. Freeze.

10. Blueberry Compote: Add blueberries, lemon juice, vanilla and honey to a

small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Refrigerate until ready to use.

(Servings: 50 | Yield: 90g Portions)

4. Red Velvet Cake Recipe

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white distilled vinegar

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar, sifted

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

3. Mix wet ingredients: In another large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. 

4. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing

until smooth and well combined.

5. Pour batter into pans: Divide the batter evenly between the prepared cake pans.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out

clean.

7. Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

1. Beat cream cheese and butter: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add vanilla: Add the vanilla extract and mix until combined.

3. Add powdered sugar: Gradually add the powdered sugar, beating until smooth and fluffy.

Red Velvet Cupcakes
https://preppykitchen.com/red-velvet-cupcakes