Year 8 Food Technology Bakery Recipes
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Year 8 Food Technology Bakery Recipes
Remember……. (Seasonal) SUMMER FRUIT SHORTBREADS
• be organised - it is up to you
Ingredients
• make sure you know what recipe is being prepared each week
Biscuit Filling
• read through the recipe beforehand 150g Plain flour Own choice of seasonal fresh fruits
100g soft Butter or Margarine Small tub whipping cream
• check you have all the ingredients (don’t wait until the night
50g Sugar
before)
*Container for taking biscuits home in/ Cooking apron
• weigh out the ingredients yourself - possibly with help!
Equipment – baking tray, cooling rack, circular dough cutter, mixing bowl,
• think how you are taking your finished product home rolling pin, table knife, flour dredger, rotary whisk, sieve, chopping board,
vegetable knife
• practice makes perfect
• think how a recipe can be changed / improved Method
1. Preheat oven at 180 C, gas 4 and lightly floured the baking tray
• the appearance of the finished dish is very important - how 2. Put the flour, fat and sugar into mixing bowl and rub in the fat until it
resembles breadcrumbs
can you make it look appetising? 3. Using one hand, knead and squeeze the mixture until it becomes like
soft pastry – a soft dough.
• when reheating products at home be sure that they are 4. Roll dough out on a lightly floured table to 3mm thickness.
5. Using large circular cutter cut out shapes and put the shapes on to the
piping hot before serving.
baking tray. Bake for about 10 - 15mins until pale golden brown
6. Transfer the shortbread biscuits on to a cooling tray to cool
7. Whisk the cream until it forms soft peaks – store in the fridge
SCH. school will have these ingredients available 8. Prepare the fresh fruit
9. When biscuits are cold either sandwich 2 biscuits together with the
cream and fruit or decorate the biscuits individually
1 14DRIZZLE CAKE
EVALUATION OF PRACTICAL
Evaluate every practical: Ingredients
• Note the name and date of the practical
• What problems did you have and how did you overcome them? Cake Mixture Glaze
• How could your work have been improved? 100g Self-Raising flour 1 Orange or Lemon juice
• Describe your finished product in detail using clear sensory and 100g Soft margarine 25g Caster sugar
descriptive words.
100g Caster sugar
• Explain how and why your product could be modified - consider seasonal,
2 Eggs
cost and sensory
Zest of 1 Orange or Lemon
__________________________________________________________ *Container for taking cake home/Cookery apron
__________________________________________________________
Equipment – 19cm shallow cake tin, cooling rack, mixing bowl, sieve, wooden
__________________________________________________________
spoon, grater, lemon squeezer, plastic spatula, vegetable knife, plate, palette
__________________________________________________________ knife
__________________________________________________________
__________________________________________________________ Method
__________________________________________________________ 1. Put on oven, 180C, 4gas and grease and line a cake tin
__________________________________________________________ 2. Grate the rind from the orange or lemon on to a plate
3. Sieve the flour in to a mixing bowl, add the caster sugar, margarine,
__________________________________________________________
eggs and orange rind
__________________________________________________________ 4. Using a wooden spoon beat the mixture until light and fluffy and well
__________________________________________________________ mixed
__________________________________________________________ 5. Using a large spoon carefully put the mixture in to the greased and
__________________________________________________________ lined cake tin
__________________________________________________________ 6. Spread the mixture evenly and wipe the sides if mixture is around the
sides of the tin
__________________________________________________________
7. Using oven gloves put the cake in to the oven for 25 - 30 min until
__________________________________________________________
golden brown and firm to touch
__________________________________________________________ 8. Cut the orange/lemon in half and squeeze out the juice. Put the juice
__________________________________________________________ in to a small bowl and mix in the small amount of sugar
__________________________________________________________ 9. When the cake is cooked, loosen it from the tin using a palette knife.
__________________________________________________________ Turn it out on to a cooling tray.
__________________________________________________________ 10. Pour the juice carefully over the bottom of the cake a little at a time
and allow it to soak in.
__________________________________________________________
1 2MAIDS OF HONOUR (Seasonal) BIRDS’ NESTS
Ingredients Ingredients
Pastry Cake Mixture Nest Decoration
100g Plain flour 50g Soft margarine 50g Margarine Smarties or Mini Eggs
Pinch of salt - sch 50g Caster sugar 50g (2tbsp) Golden syrup 20 bun cases
25g Block margarine 50g Self Raising flour
25g Lard 1 egg 50g Icing sugar
Cold water - sch 40g Cocoa Powder
Filling: 2 tbsp Jam or Lemon curd 75g Rice Krispies / Cornflakes /
*Container for taking tarts home in/Cookery apron Shredded wheat
*Container for taking nests home in/Cookery apron
Equipment – patty (bun) tray, cooling rack, mixing bowl, sieve, measuring jug,
table knife, flour dredger, rolling pin, pastry cutter, teaspoon, wooden spoon Equipment – medium saucepan, cooling rack, wooden spoon, teaspoon
Method Method
1. Set oven to 200 C, gas 6 1. Put the bun cases out on to the cooling rack
2. Sieve flour and salt into mixing bowl, Add fat (margarine and lard) and 2. Put the margarine and syrup in to a saucepan and gently heat it - do
cut into small pieces. not boil it.
3. Rub fat into flour until it looks like breadcrumbs. 3. Remove the pan from the heat and stir in the icing sugar and the
4. Add water, 1 teaspoon at a time, to the flour mixture and mix with a cocoa. Stir well.
table knife until it forms a ball of soft but not sticky dough. 4. Stir in the cereal until well coated.
5. Knead the dough lightly and lightly flour table and rolling pin. Roll out 5. Put a heaped teaspoon of mixture in to each bun case and make a
the pastry until 2mm thick. Check that it does not stick to the table. slight well in the middle of each.
6. Cut out large circles and line the patty tins. 6. Put the smarties / mini eggs in the well and serve.
7. Add 1 teaspoon of jam to each pastry case
8. Make the sponge mixture by putting, margarine, sugar, flour and egg in
to mixing bowl and beating well
9. Put a teaspoon of mixture on top of the jam in each tart
10. Bake for 10 – 15 mins until golden brown and spongy to touch
11. Take maids of honour out of the patty tin and put on cooling rack
3
12(Seasonal) SHORTBREAD- fancy shapes! CHEESE STRAWS
Ingredients Ingredients
Biscuit Biscuit
150g Plain flour 375 g Plain flour 150g Mature cheddar cheese
100g Butter or Margarine 225g Hard margarine Pinch of dry mustard - sch
50g Sugar Pinch of salt - sch Pinch of cayenne pepper - opt sch
Decorations can be added if wanted 1 Egg
*Container for taking biscuits home in/ Cooking apron Opt coating/finishing – sesame seeds,
Sea salt, black pepper, poppy seeds
Equipment – baking tray, cooling rack, dough cutters, mixing bowl, rolling pin, *Container for taking cheese straws home in/Cookery apron
table knife, fork, flour dredger, tea spoon
Equipment – baking tray, mixing bowl, table knife, fork, small bowl, flour
Method dredger, plate, grater, rolling pin, 3mm batons
1. Preheat oven at 180 C, gas 4 and lightly floured the baking tray
2. Put the flour, fat and sugar into mixing bowl and rub in the fat until it Method
resembles breadcrumbs 1. Preheat oven at 190 C, gas 5 and lightly flour the baking tray
3. Using one hand, knead and squeeze the mixture until it becomes like 2. Put the flour and salt in to a mixing bowl and add the margarine cut up
soft pastry – a soft dough. in to small pieces.
4. Roll dough out on a lightly floured table to 3mm thickness. 3. Rub the fat into the flour until the mixture resembles fine
5. Using fancy cutters cut out shapes and put the shapes on to the breadcrumbs.
baking tray. If you want them for hanging as a decoration use a thick 4. Stir in the grated cheese, mustard and cayenne pepper.
skewer to make a hole 5. Whisk the egg in a bowl and add to the rubbed in mixture. Mix with a
6. Bake for about 10 - 15mins until pale golden brown table knife to bring the dough together to form a soft but not sticky
7. As soon as it comes out of the oven remark the hole. dough. If the dough is too dry add a little cold water.
8. Transfer the shortbread biscuits on to a cooling tray to cool 6. Wrap the dough in cling film and chill it for 30mins.
9. When cold decorate and thread cord through hole if required 7. Roll out the dough to a square on a floured table to 3mm thick. Cut the
square in half and then each half in 1 cm strips.
8. Transfer the straws to the floured baking tray
9. Bake for 15 – 20 minutes until pale golden brown and crisp.
10. Leave the cheese straws to cool on the tray and then they are ready
to serve.
11 4CHEESE AND ONION ROLLS (Seasonal) SPIDER’S WEB FAIRY CAKES
Ingredients Ingredients
Pastry Filling
160g Plain Flour 200g cheese (cheddar, red Leicester) Cake Mixture Icing
Pinch of salt -sch 1medium onion 100g Soft margarine 150g Icing sugar
40g Block Margarine 1 medium potato 100g Self raising flour Food colouring
40g Lard 100g Caster sugar
Cold water - sch Beaten Egg or Milk for glazing - sch 2 Eggs
*Container for taking rolls home in/Cookery apron
Equipment – baking tray, cooling rack, mixing bowl, sieve, measuring jug, table 12 Bun cases
knife, grater, chopping board, flour dredger, rolling pin, 2mm batons, *Container for taking biscuits home in/ Cooking apron
teaspoon, pastry brush
Method Method
1. Set oven to 200oC/Gas Mark 6 -lightly flour baking tray 1. Set oven at 180°C or 4 gas
2. Sieve flour and salt into mixing bowl 2. Place paper cases in patty tin
3. Add fat (margarine and lard) and cut into small pieces. 3. Put margarine, sugar, flour and egg into a bowl and cream until light
4. Rub fat into flour until it looks like breadcrumbs. Add water, 1 and fluffy
teaspoon at a time, to the flour mixture and mix with a table knife 4. Place a heaped teaspoonful of mixture into each case
until it forms a ball of soft but not sticky dough. 5. Put into oven and cook for 15 mins till spongy to touch and golden in
5. Knead the dough lightly and lightly flour table and rolling pin. Roll out colour
the pastry into a long rectangle and 2mm thick. Check that it does not 6. Put on to a cooling rack to cool
stick to the table. 7. Put the icing sugar in to a small bowl and stir in a few drops of water
6. Grate the cheese and very finely chop the onion. Peel and grate the and stir to give a thick icing.
potato. Mix the fillings together and arrange and finish the rolls as 8. Put 1tablsp of icing into another bowl and add 2 drops of food
shown in the diagrams (for sausage rolls) colouring, mix and put the icing into a paper-piping bag.
7. Brush over with egg glaze, cut to size and place on floured baking tray 9. Taking 1 bun at a time spread with white icing and then pipe the
8. Bake until golden brown - about 20mins. Can be served hot or cold coloured icing in circles on top. Draw a skewer across in alternate
directions to make a spider’s web
10
5(Seasonal) MINCEPIES BREAD
Ingredients Ingredients
Shortcrust pastry Filling Bread Mixture
50g Hard margarine Jar of sweet mincemeat 350g Strong plain flour
50g Lard 1 tsp salt - sch
200g Plain Flour A little icing sugar - sch 25g hard margarine or lard
Pinch of salt - sch ½ sachet fast active dried yeast - sch
Cold water - sch 200ml warm water - sch
*Container to take mince pies home in/Cookery Apron
*Container for taking bread home in/ Cookery apron
Equipment
mixing bowl, measuring jug, table knife, teaspoon, rolling pin, flour dredger, Equipment – baking tray, cooling rack, mixing bowl, measuring jug, wooden
large & small crinkle pastry cutters, 3mm batons, patty tin, cooling tray, spoon, table knife, flour dredger
Method Method
1. Oven on 200 C, gas 6 1. Pre heat oven at 220C / gas 7
2. Make the shortcrust pastry - rub the fat in to the flour and salt until 2. Mix the flour, salt and yeast together. Rub in the fat.
fine breadcrumbs, gradually add drops of water and mix to give a soft 3. Make a well in the centre of the mixture and add the warm/tepid water.
but not sticky dough Mix well to give a soft but not sticky dough.
3. Roll the pastry out using the batons to guide the thickness of the pastry 4. Knead the bread mixture intensively for 5 mins.
and cut out an equal number of each size cutters. 5. Cut dough into equal sized pieces and shape into individual rolls. Place
4. Line patty tins with the large circles them on a lightly floured baking tray and cover with cling film.
5. Put a teaspoon of mincemeat in to each pastry case 6. Leave to rise in a warm place for 30mins.
6. Brush a little water on one side of the smaller circles (lids) and put wet 7. Remove the cling film, dust the rolls with flour and bake in the oven for
side down on top of the mincemeat and gently seal. 15mins.
7. Using a fork or knife mark an air hole in the top of each pie and brush 8. After 15mins. Check the rolls; if they are cooked they should sound
over lightly with milk or water hollow when tapped.
8. Bake for 15min until pale golden brown 9. Transfer the rolls on to a cooling rack
9. Sieve a little icing sugar over to serve - Can be served hot or cold
Note
Savoury flavouring (such as grated cheese, herbs, crushed garlic, chopped
sundried tomatoes) can be added before adding the liquid or for a tomato
flavoured bread add tomato puree to the liquid
9
6PIZZA
Ingredients __________________________________________________________
Base Tomato sauce (or ready- made) __________________________________________________________
170g strong plain flour small onion
__________________________________________________________
1tsp fast action yeast 15ml oil
15ml oil 400g tin tomatoes __________________________________________________________
100ml warm water - sch 15ml tomato puree __________________________________________________________
5ml mixed herbs/oregano
salt/pepper/sugar to taste __________________________________________________________
Toppings Cheese __________________________________________________________
(select 50g of any 3) (select 150g from cheeses below)
__________________________________________________________
ham/pepperoni/bacon grated cheddar/red Leicester
tuna/prawns/anchovies firm mozzarella __________________________________________________________
peppers/onion/mushrooms soft mozzarella __________________________________________________________
sweetcorn/pineapple
olives/tomato/basil/chilli flakes __________________________________________________________
* Pizza tray or container to take pizza home in /cookery apron __________________________________________________________
Equipment - pizza tray, mixing bowl, measuring jug, med. pan, wooden spoon,
__________________________________________________________
chopping board, veg knife, flour dredger, tablespoon, grater
Method __________________________________________________________
1. Make Tomato sauce - peal & chop onion and fry gently in oil in pan for
__________________________________________________________
a few mins. Add tomatoes, puree, herbs and seasoning. Bring to boil,
reduce heat and simmer uncovered for 20min until reduced and thick. __________________________________________________________
Blend until smooth if required. (a jar of ready-made sauce or tomato
__________________________________________________________
puree can be used instead)
2. Prepare toppings as required. __________________________________________________________
3. Set oven to 200°C, gas mark 6
__________________________________________________________
4. Make base - sieve flour and salt in to mixing bowl, stir in yeast and
make a well in centre. Mix oil in to hand hot (37°C) water and pour in __________________________________________________________
to the flour well. Stir to a soft but not sticky dough. Knead dough for
__________________________________________________________
5min, shape as required and place on a floured baking tray or pizza
tray. __________________________________________________________
5. Assemble pizza - spread base with 3-4 tablsp. tomato sauce, add
__________________________________________________________
toppings and finish with cheese.
6. Bake for 15- 20 mins until base is firm and cheese has melted and is
golden brown 8
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