Baking and Pastry Menu Plan

Have to work on Baking and pastry Menu Plan.

Running Head : BAKING AND PASTRY MENU PLAN
Baking and Pastry Menu Plan
Name of the Student
Name of the University
Author Note

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Occasion- Mother’ day and the menu plan is given below
Dessert No 1- White Chocolate and Lavender Madeleines
The ingredients- all- purpose flour, baking powder, kosher salt, olive oil , honey (instead of
using sugar), coconut-milk, chopped white chocolate and Lavender (the unique ingredient).
Firstly, the flour will be whisked in a large bowl with kosher salt and baking powder. Then in a
medium size saucepan olive oil will be put in which lavender will be added and kept for steep at
least 5-7 minutes. It will be then strained and set aside. Honey will be added gently with the
batter stirred slightly along with the olive oil. The coconut milk will be added and stirred
properly. The batter will be wrapped with plastic against its surface and refrigerated. The baking
sheet will be placed in a heated oven on 400degree F for 14 minutes. After removing the
madeleines from the baking pan and cooling them down, white chocolate will be melted to dip
the madeleines and sprinkled with the lavender.
 The lavender in cookies is one such innovative idea that will attract the clients and
enthrall their family too. This is serve as a nice floral dessert.
Dessert No 2- Strawberry Rhubarb Shortbread Bars
Ingredients- sliced fresh rhubarb (the unique ingredient), sliced strawberries, date-paste for
sweetening, kosher salt, all-purpose flour, Applesauce (as a substitute of butter), shredded white
chocolate for top, few drops of food colouring
Firstly, the strawberries, rhubarbs, date paste will be boiled in a pan to soften the fruits and then
cooled down. The flour and the applesauce will be mixed in a bowl along with kosher salt until
turning into meal forms. The mixture will be baked until turning golden and then cooled down.

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The puree mixture of strawberry and rhubarb will be poured over the baked crust and again set
for baking . It will be cooled fully and kept for chilling for few hours. It will be cut into pieces
and garnished with shredded white chocolates on top.
 The rhubarbs are rich in calcium which the elderly ladies suffer from the
deficiency of. This unique ingredient will provide colour, texture and health too.
Dessert No 3- Raspberry Lemon Pound Cake
Ingredients – All-purpose flour, baking soda, salt, raisin paste, extra virgin olive oil, grated
lemon zest, soy milk, vanilla extract, dark chocolate chips, whole raspberries (unique ingredient)
and Raspberry jam.
Firstly, the flour, baking soda and salt will be whisked and in another bowl, the raising paste, the
extra virgin olive oil, lemon zest, soymilk will be beaten adding vanilla extract as needed. The
whisked flour will be added along with whole raspberries. In a loaf pan the batter will be
transferred and will be baked for 1 hour in a pre-heated oven. After removing the cake, it will be
glazed with raspberry jam and chocolate chips put on it.
 The raspberries are low in calories but high in vitamins, fiber. They have anti-
diabetic, anti-carcinogen values that can make special occasion like mothers’ day quite
thoughtful and tasty too being health-friendly.
Dessert no 4- Basil berry lemonade sorbet
Ingredient- sugar, fresh basil (unique ingredient), mixed berries, melted white chocolate and
lemon juice

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In a pan, the sugar will be dissolved in water with occasional stir on flame. Then basil will be
added and covered after removing from heat. The syrup will be strained in a bowl except for the
basil and will be refrigerated. In a blender, berries, lemon juice and the basil syrup will be
blended until turning smooth. It will be transferred to a pan and frozen until suitable for
scooping. The scoops will be dipped into melted white chocolate and again refrigerated.
 The infusion of berries with homemade refreshing basil syrup is likely to attract
the kids and the adult ones both. The flavor and sweetness of berry is to make their taste
birds relax.
Dessert no 5- Flourless fudge cake
Ingredients
Extra virgin olive oil, chopped bittersweet chocolate, sugar, baking powder, Chia seeds (unique
ingredient), unsweetened - cocoa powder
In a heated pan, olive oil and chocolate will be mixed and stirred and will be cooled after few
minutes. The sugar will be mixed along with the chia seeds, to the mixture of olive oil and
chocolate. The cocoa powder will be added and mixed properly. The batter will be then poured
into a pre-heated pan and will be baked. The cake will be then cooled down and dusted with
cocoa powder.
 An intensely chocolatey cake which is gluten free too reaches a different level
when the chia seeds rich in Omega-3 fatty acid are added with it too. The health
conscious people can surely go for this.
Dessert no 6- Red wine brownies

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Ingredients - semi-sweetened chocolate chips, red wine (unique ingredient), brown sugar, baking
powder, cocoa powder, vanilla extract, salt, all-purpose flour
In this dish, chocolate will be melted and then sugar and wine will be whisked in another bowl.
The flour, baking powder, the vanilla, the salt and cocoa powder will be added one after another.
The prepared brownie batter will be poured into a pan and baked. It will be served after cooling
down with red wine.
 Since Red wine works as anti-oxidant and keeps blood pressure on standard level,
I thought it would be innovative to take the wine and chocolate to a whole new fudgy
level. This will be tasty, classy and healthy too.

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Bibliography
Eastoe, J., 2020. National Trust Book of Bread: Delicious recipes for breads, buns, pastries and
other baked beauties. Pavilion Books.
Galvis, J.A., Agredo, J.A.G. and Patiño, B.O., 2017. Refined cassava flour in bread making: a
review. Ingeniería e Investigación, 37(1), pp.25-33.
Kucek, L.K., Dyck, E., Russell, J., Clark, L., Hamelman, J., Burns-Leader, S., Senders, S., Jones,
J., Benscher, D., Davis, M. and Roth, G., 2017. Evaluation of wheat and emmer varieties for
artisanal baking, pasta making, and sensory quality. Journal of Cereal Science, 74, pp.19-27.
Morais, D., Gaspar, P.D., Silva, P.D., Santos, F.C., Andrade, L.P. and Nunes, J., 2019.
Assessment of the energy consumption and technologies in the bakery and pastry sector–The
Portuguese case study. Energy Procedia, 161, pp.83-92.