Baking Menu

Thirteenth Annual Niagara Invitational High School Cook-Off

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This baking menu is for the High School Cook Off on Tuesday, February 28, 2017.


Challah Bread Dough

  • Measure and properly mix the ingredients needed for the production of a Challah bread dough
  • Shape, proof and bake one (1) 5 strand braided loaf (400-500g weight after baking)
  • Shape, proof and bake 6 identical round challah bread buns (50-60 gr. each after baking)
  • All bread items are to be egg washed

Cake

  • Mask and decorate one 8” sponge cake (Cake is to be brought to the competition by the competitor)
  • Cake is to be masked with buttercream (Buttercream will be provided for the competitor)
  • Cake is to decorated as follows:
    • Top is to flat and smooth, inscribed with the phrase “Happy birthday”. Writing is to be done in melted dark chocolate
    • Sides are to be combed
    • Top edge is to have a shell border around the outer circumference
    • Cake is to be presented on a 10” cake board ( board is to be provided to the competitor)

Piped Shortbread Cookies

  • Measure, mix, pipe and bake 24 identical shortbread cookies

Baking Ingredient List

  • Cake yeast
  • Dry active yeast
  • Milk powder
  • Salt
  • Hard flour
  • A.P. flour
  • Eggs
  • Milk 2%
  • Shortening
  • Butter
  • Margarine
  • Vegetable oil
  • Poppy seeds
  • Sesame seeds
  • Sugar
  • Brown Sugar
  • Icing sugar
  • vanilla
  • pre made buttercream
  • 55% dark couverature chocolate
  • 10” cake boards
  • Silicone paper