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Ingredient 6 eggs 4 oz castor sugar 1 tsp Vanilla 1 tbsp Quick 75 3 oz flour 1 tbsp milk powder 4 oz melted butter chocolate paste strawberry jam/butter cream/fresh cream(optional) |
Tuesday, October 19, 2010
Swiss Roll
Monday, October 18, 2010
Cornflakes Oats Biscuits
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200 gm butter 150 gm icing sugar 1 egg yolk 125 gm quaker Oat 20 gm cornflour 50gm milk power 50 gm black current 50 gm cherry 1/2 tsp vanilla 35 gm almond nib(toasted) 80 gm flour 100 gm cornflakes |
Sunday, October 17, 2010
Sausage Roll
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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)
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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
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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
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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
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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.
Saturday, October 16, 2010
Singapore Fried Mihun
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(A) oil 3 garlic chicken/squid/shrimp 1 egg cabbage carrot bean sprout (B) 1 portion mihun 1 tsp pepper (powder) 1 tbsp oyster sauce 1 tsp sesame oil 1 tsp vinegar 1 tsp sugar 1/2 tsp ajinomoto 1/2 tsp salt |
Basic Sweet Bun Dough
(Sorry no photo )
Ingredient:
Ingredient:
A:
400 gm high protein flour,sifted
100 gm low protein flour,sifted
1 tsp bread improver,optional
10 gm milk powder
1 tsp salt
1 tbsp instant yeast
100 gm castor sugar
1 egg
220 ml water
B:
75 gm butter
*Method as usual
Wednesday, October 13, 2010
Fluffy Cheesecake
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(B) mix together 50 gm flour 50 gm corn flour (A) 60 gm butter(Unsalted) 250 gm Cream cheese 120 ml double cream 3 egg yolk 1 egg (C) 1 tsp lemon zest 5 egg white 1/8 salt 125 gm castor sugar 1 tsp lemon jus (D) Topping 2 tbs.apricot jam 2 tbs. hot water * 150'c-75 minute.(let cheesecake cool in the oven) |
Mexican Coffee Buns
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dough: 1 portion of SWEET BUN DOUGH Topping: 120 gm butter 120 gm castor sugar 3 eggs 120 gm plain flour,sifted 1 tbsp hot water 1 tsp coffee paste Method: 1.Divide into 60 gm portion and shape them into rounds.Place onto a baking tray,leaving enough space for the dough to rise. 2.Topping:Cream butter and sugar till light.Adds eggs one at a time,beating well after each addition.Fold in flour and coffee till well-combined. 3.Put mixture into a piping bag and pipe all over the surface of the buns. 4.Leave the bun t rise till they double in size.Bake in a pre-heat over at 210'c till golden brown(about 12-15 minute) |
Potato Bread
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| Ingredient: A:350g high protien flour(sifted ) 1/2 tsp salt 2 tbsp milk powder 1 tbsp instant yeast 70 gm sugar 1 tbsp bread improver B: 150 gm potatoes,peeled and mashed 1 egg 80 ml water used to boil the potato C: 75 gm butter ,softened Glazing 1 egg,lightly beaten with 1/8 tsp salt Topping 2 tbsp instant custard powder, mixed with water Method: 1.put A into a mixer,use the dough hook to stir well. 2.Add B n mix into a sticky dough.Continue to knead with the dough until the dough is semi-developed,about 5 minute. 3.add C and knead for 10 minute until the dough is smooth and elastic,fully developed. 4.Form into a ball and leave to rise ia an oiled mixing bowl until the dough is double in bulk. 5.Punch the dough down and knead for 3 minute until smooth again.Divide the dough into 50g piece and form into rounds. 6.Arrange 9 round on a greased and floured8"square baking pan ,cover with the damp cloth and leave t rise until double in bulk,about 1 hour.Glaze the tops with beaten eggs. 7.Pipe custard crosses on each round. 8.Bake in a pre-heat oven at 200'c for about 15-20 minute until cooked and golden brown. |
Chocolate Fudge Brownies
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Ingredient: 1 cup butter 6 square unsweetened chocolate 4 eggs 2 cups sugar 1 tbsp pure vanilla 1/2 cup flour 1 cup semi-sweet Chocolate Chips Directions: 1)Melt butter and chocolate 2)In a large bowl beat eggs.Bland in sugar.Add chocolate mixture and vanilla.Stir chocolate chips. 3)Pour into a greased 8 inch square pan.Bake at 150'c,for 45-55 minute. |
Steam Brownies
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Ingredient: 125 gm flour 50 gm coco powder 1/4 tsp salt 1/2 tsp vanilla 175 ml corn oil 100 gm Dark Cooking Chocolate,melted 6 eggs 225 gm castor sugar 1/2 tsp emulsifier 75 gm condense milk Filling: 200 gm chocolate 100 gm double cream (mix together n melt it on slow heat ,stir until melt) |
Mango With sweet Rice
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ingredient: 2 cups sticky rice 2 cups coconut milk 1 cup sugar 1/2 salt 3 ripe mango,cut into thick slices 1 tbsp toast (beras pulut) 1 tsp tapioca starch 1 tsp sugar 1/4 salt method: prepare the 2 cup sticky rice...(steaming),While sticky rice is steaming,mix together 1.5 cups coconut milk,1 cup sugar,1/2 salt and bring to boil.Set a side to cool.immediately after sticky rice is cooked,and still hot,put it into the coconut sauce and stir together well.Cover for 1 hour and let cool. Topping: Mix 1/2 coconut milk with 1/4 tsp salt,sugar and tapioca starch.Bring to boil. |
Kampung Style Fried Rice
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(A) oil anchovies shrimp 3 garlic (B) Kangkung 1 bowl of rice 1 tbsp "Sambal Belacan" 1 tbsp Squid soy sauce 1 tbsp oyster sauce 1 tsp sugar 1/2 tsp ajinomoto *please do not put salt.. |
Nyonya Fried Mihun(Sarirasa Kopitiam Style)
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(A) oil dried shrimp shrimp/squid/chicken fish cake mix veggi Kangkung Bean sprout (B) 1 bowl of rice 1 tbsp "sambal Belacan" 1 tbsp Squid soy sauce 1 tbsp oyster sauce 1 tsp sugar 1/2 tsp "ajinomoto" |
Shanghai Fried Rice
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(1 portion) ingredient: (A) oil chicken fish cake 1 egg 3 garlic (B) 1 bowl of rice 1 tsp light soy sauce 1 tsp squid soy sauce 1 tsp oyster sauce 1 tsp sesame oil 1 tsp pepper(powder) 1 tsp sugar 1/2 tsp "aji-no-moto"(optional) 3 tsp leek(daun Bawang) |
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