Cooking Methods

    1. Baking
    2. Kneading
    3. Shallow frying
    4. Emulsion

Pretzel Bun Ingredients

  • 218g flour
  • 15g butter
  • 60ml baking soda
  • 1 egg
  • ½ tsp yeast
  • ½ tsp salt


  • Combine flour, salt and yeast
  • Add butter
  • Start combining flour with butter then slowly adding in the warm water and kneading
  • Knead the dough for 10min
  • Divide into 80g balls
  • Place balls onto parchment paper, cover and allow to proof for 1 hour
  • Fill half a large pot with water and bring to boil
  • Gradually stir in the baking soda
  • Drop the risen dough balls in the water and boil each side for 30 seconds
  • Place the rolls back onto the baking tray and brush with egg wash
  • Cut a cross onto the surface of the roll
  • Preheat oven to 218˚C and bake for approximately 20min

Chicken Schnitzel Ingredients

  1. ½ chicken breast
  2. 1 egg
  3. Seasoning
  4. ¼ cup flour
  5. ¼ cup bread crumbs
  6. oil for frying

Method for chicken schnitzel

  • Put chicken breast between two pieces of cling wrap and gently flatten with a meat mallet until thin
  • In one bowl place the flour and seasoning, in another the egg and another the breadcrumbs
  • Dip the flattened chicken breast into the flour then into the egg and then into the breadcrumbs
  • Make sure that pan and the oil is nice and hot and then fry the chicken until golden on each side

Slaw Ingredients

    • 50g red cabbage
    • 50g green cabbage
    • ¼ red onion finely sliced
    • ½ carrot finely julienned
    • ½ tsp finely chopped ginger
    • 15ml white wine vinegar
    • 30ml olive oil
    • Seasoning

Method for slaw

    • Shred the cabbage, onion and carrot
    • In a small bowl combine the vinegar, oil and seasoning
    • Toss the salad through the seasoning

Mayonnaise Ingredients

        • 1 egg yolks
        • ½ tsp Dijon mustard
        • 2 tsp lemon juice
        • 125ml vegetable oil
        • Salt and pepper


          1. Place egg yolk in a bowl and whisk
          2. Add mustard and lemon juice and continue whisking rapidly until well combined
          3. Whilst continuing to whisk, add oil in a slow and steady stream
          4. Season with salt and pepper
          5. Refrigerate in an airtight container for up to 1 week


Tag @jhbculinarypastry on Instagram and hashtag it #jhbculinarypastry.

Author: Shona Mills

Leave a Reply