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Week 4

The document provides recipes for garlic rolls and crepe suzette. For the garlic rolls, the ingredients are mixed and kneaded into dough which is allowed to rise twice before baking for 40 minutes. The crepe suzette recipe includes instructions for making a pancake batter from flour, eggs, milk and orange juice, and a butter sauce of butter, sugar, orange zest and juice, and Grand Marnier, which is spread on cooked crepes and fried before serving.

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IHM GOA Placements
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69 views

Week 4

The document provides recipes for garlic rolls and crepe suzette. For the garlic rolls, the ingredients are mixed and kneaded into dough which is allowed to rise twice before baking for 40 minutes. The crepe suzette recipe includes instructions for making a pancake batter from flour, eggs, milk and orange juice, and a butter sauce of butter, sugar, orange zest and juice, and Grand Marnier, which is spread on cooked crepes and fried before serving.

Uploaded by

IHM GOA Placements
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Garlic rolls

Adapted from Source :https://www.ptitchef.com/recettes/autre/pain-a-l-ail-et-l-huile-d-olive-fid-


784284 accessed July 2018

Ingredients

270 ml water
450g flour
22g yeast
1.5tsp salt
3 tbsp olive oil
1 tsp. sugar
3 cloves minced garlic
1 tsp lemon juice

1. Put all the ingredients in your Map in this order.


2. Put the dough program for 20 minutes.
3. Remove the dough and let it double in size.
4. Knock back the dough and give it the shape you wish and let it swell again for at least 2
hours.
5. Preheat the oven thermostat 230 °.
6. Bake the bread for 40 minutes.

Week 4 Garlic rolls & Crepe Suzette Page 1 of 2


July 2018
Crepes Suzette

Recipe adapted from source: https://www.ptitchef.com/recettes/dessert/crepes-suzette-la-recette-


traditionnelle-fid-1570282 accessed July 2018

The pancake batter:


250g flour
1 pinchsalt
4 egg
2 tbsp. oil
50 cl milk
juice of 1 orange

The Suzette butter:


100g soft butter
50 g icing sugar
1 tbsp. orange juice
zests 1 orange
2 tbsp. Grand Marnier

1. Pancakes: In a bowl, mix the flour and salt. Form a well, and add the eggs. Mix and add
the oil.
2. If the mixture is too hard to mix, do not hesitate to add some milk. Then, add the milk
little by little, mixing.
3. Finally add the orange juice, mix. Cover the bowl and let stand for 1 hour.
4. Suzette butter: Mix the softened butter with the icing sugar so that it forms an ointment.
5. Then add the orange zest, the juice and the Grand Marnier. Mix well. This is normal if
there is a little liquid that does not incorporate.
6. Heat a crepe maker, and apply a little oil using a paper cloth. Pour a ladle of dough, and
cook for 1 minute, then turn over the pancake. Cook for 1 minute, and leave the heat.
7. On each crepe, spread Suzette butter over the whole surface and fold in four.
8. Fry the crêpes folded in a hot pan with a little butter.
9. Serve

Week 4 Garlic rolls & Crepe Suzette Page 2 of 2


July 2018

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