1. II SEM BAKERY PRACTICAL 4
Brioche
Chocolate chip cookies

2. brioche RECIPE (for 4 portions) S.NO INGREDIENTS QUANTITY UNITS 1
Flour
225
gms 2
Yeast 15 3
Milk 50 ml 4
Eggs
nos 5
Salt
tsp 6
Butter 7
Powder sugar 8
Water 9
Egg
For
Wash

3. Brioche Sieve flour with sugar and salt.
METHOD:
Sieve flour with sugar and salt.
Dissolve yeast in lukewarm water and make soft dough using all the ingredients.
Keep aside for 45 minutes till it proves.
Divide dough into 12 equal pieces, shape ¾ of each piece into a ball and place in brioche tins.
Firmly press a hole in the center and place remaining piece of the dough shaped like a ball in the centre.
Prove for about 30 minutes and brush with egg wash and bake at 400f for 8 – 10 minutes.
CHARACTERISTICS
Texture (crumb) - soft & spongy
Texture (crust) - soft
Colour - golden brown

4. brioche

5. Chocolate chip cookies
RECIPE (for 4 portions)
S No
INGREDIENTS
QUANTITY
UNITS 1.
Refined flour
170
gms 2.
Salt a
pinch 3.
Brown sugar 85 4.
Egg 1 no 5.
Butter 6.
Sugar 7.
Chocolate
115

6. Chocolate chip cookies
METHOD:
Sift flour and salt.
Cream fat and sugar, add eggs very gradually and a few drops of essence.
Add dry ingredients and grated chocolate.
Put in teaspoonful on to a greased baking sheets and bake at 175 c for about 10 minutes.
CHARACTERISTICS:
Texture (crumb) - soft & crumbly
Texture (crust) - crisp & brittle
Colour - golden brown

7. Chocolate chip cookies