Spinach and Ricotta roll

                                                                         

                                                              spinach and ricotta roll




Ingredients:

• 250 gr ricotta
• 100 gr baby spinach
• 1 egg
• 2 sheets of puff pastry
• 1 tea spoon nutmeg
• salt and pepper

Quality of ingredients:
    All  ingredients should have expiry date and should be fresh.

Instruction:
     first we washed the spinach and cut them to small pieces and we put it in another dish. Then we add the ricotta, nutmeg some salt and pepper and mixed them well. And we cut the sheets of pastry in two equal pieces then add some egg on sheets with brush and add the spinach and ricotta in one side of the sheet then rolled that and again add some egg by brush on it. and cut them to three pieces and put that in oven for 30 minutes after 30 minutes it was cooked and ready for eating.

Task requirement

Task requirements

Define the following pastries and give examples.

_Flaky: flaky pastry is a layered pastry dough similar to puff pastry but it contains less fat and fewer layers. Flaky pastry is used to make Pasties, turnovers,sausage rolls, and plaints.

_Laminated: laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, that we can make it by rolling and folding.

_Choux: it is kind of pastry that is light and we can make it with egg, and it needs only butter, water, flour and eggs. Instead of raising agent,it employes high moisture content to create steam during cooking to puff the pastry.

_Crumbly: when a pastry is cold and hard to roll is called crumbly, and we should be care full about the measurement of the ingredients.

Identify the following terms:

Docking: to dock a pastry means to prick a pie crust with a fork before baking.
Knocking up:it means to press the pastry well if it needs.
Blind baking:is a process of baking pastry without the filling.

Finishing techniques:
 _Filling: to spill all mixed ingredients in one dish.
_Glazing:in pastry is often sweet glazes that we can use it on pastries with brush or we can spill that on cakes or cookies.
_Icing: mostly formed into shapes like leaves or flowers that we can use it on top of cakes.
_Dusting:to put one more layer on food or cake with sugar, honey or chocolates.

     MY OWN DESIGN
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                                                     Afghani SHEER PIRA:

 Ingredients:
440 gr (2,5 cups) milk powder
440 gr (2 cups) sugar
500 ml (2 cups) water
1 tbsp ground cardamom
some chopped walnuts
some pistachios
some melted butter
 Instruction:

1. first we put the sugar in a pan and add the water in it, then leave them to boil for 18 minutes then we spill it in a cup, from 2 cups water and 2 cups sugar should remain one and half cup  syrup. then again we put the syrup in pan and add 1 tbsp rose water after boiling this we add the milk and mix them well after that we add cardamom powder and some nuts and mix them well.
2. add some melted butter with brush in a pan then drop the mixed ingredients in it and again add some chopped walnuts and pistachios and put that in freezer for an hour.
3. at the end slice them well and it is ready to eat.
   

Bread/ Sandwich

key notes about bread.

_quality of ingredients: quality of ingredients should be high they should have the expiry date and should not have bad smell and should be fresh.

_use before expiry date: the ingredients should have expiry date and we should use before it expires.

*the process; docking , knocking back etc: hit the milk until tepid. melt the butter in warmed milk.
* cream the fresh yeast and sugar together and set aside.
*sift the flour and salt into a large mixing bowel.
* mixed the milk, egg, and creamed yeast together and stir into the flour, we mixed well until all the flour is absorbed , adding more milk or flour.
*turn out on the lightly floured board and knead for about 10 minutes until dough is smooth and elastic.
*preheat the oven to 200 degrees.
*grease a baking tray or line with baking paper.
*turn the risen dough on to a floured board and briefly knead.
*shape the dough,place on prepared tray cover with greased cling film and set a side to rise until doubled in volume about 15 minutes.
*gently brush with milk or egg and bake until bread is golden and sounds hollow when tapped on the underside. the length of time will depend on the size of rolls or loaf. a single loaf will take 20-25 minutes.
*Remove from oven and leave to cool on a wire rack.

Meat for sandwich:
we chose the chicken and we slice that to small pieces and put them in a pan with oil and leave them to fry. and after that we bring it out and put on bread with some sliced vegetable.