Sausage Roll

500 gm shortcrust/puff pastry


A
Filling

20 gm oil
40 gm Onion,chopped

B

180 gm milk
120 gm white sandwich bread

C

1 bay leaf,finely chopped
1 1/2 tbsp parsley .chopped
1 tsp sugar
1 1/2 salt
1/4 tsp ground black paper
300 gm chicken fillet,minced


*egg wash and bake at 200'c for 25 mnt or until golden brown. 

Steam Pau(white n fluffy)

A
1 kg pau flour (blue key)
40 gm instant yeast
500 gm water
200 gm castor sugar
35 gm baking powder
1 tsp amonnia(optional)

B
100 gm shortening

500 g filling(chicken curry/sardine/beef/kaya/anchovies )

Nescafe Moist Cho.Cake

A

2 cup of flour
1 tsp baking powder
1/2 tsp soda bicarbonate


B

(Blend together & put into a freezer for 5 mnt)

1/2 cup coco powder
1 tsp nescafee
1 cup cold water
1 1/2 tsp vanilla
1 tsp coffee paste

C

5 oz butter
1 1/2 cup castor sugar
3 eggs

 

Ketam Masala

Ingredient:
A
500 gm crab
50 gm yoghurt
curry leaf
cooking oil

B (blend together)

225 gm onion
10 gm turmeric powder
10 gm cried chili
10 gm cumin
10 gm fennel seed
10 gm garlic
10 gm coriander

Cream Puff

pastry

350 g flour
250 margarine/ butter
600 ml water
8 eggs
2 tsp baking powder
Filling

100 gm corn flour
50 custard
1000 gm water
1 tin  evaporated milk
350-400 gm sugar
100 gm butter (don't use margarine)
 

Puff Pastry

Ingredient:

A

400 g flour

50 g Butter

1/8 tsp salt

220 g water

B

300 g Pastry margarine

Method:

1.Mix A to form a smooth dough.Let it rest for 15 mnt

2.Roll out the dough into the cress shape with the center thicker and the four limbs thinner.

3.Place the pastry margarine onto a center of the dough.Wrap it up.

4.Roll out the dough into a 10-mm thickness,and fold once.Let it rest for 15 mnt.

5.Turn the dough 90 degree.Repeat step four more times.

6.Roll the dough into a 3-mm thickness and cut into the required size.

Sweet Pastry

No photo

Ingredient:

(A)

200 g butter

100 g icing sugar

1/4 tsp vanilla essence

 (B)

1 egg

(C)

420 g flour

1 tbsp milk powder

Method:

1.Cream A lightly and add B.cream until smooth.

2.Add in C and mix  until well blended.

3.Press it into the mould.

*The weight of pastry is 780g.