Tuesday, December 8, 2009

Monday, November 30, 2009

Friday, November 27, 2009

Wednesday, November 4, 2009

Sunday, October 25, 2009

Fragrant Fruit Bread

Almond Cookies

Ingredients
160 gm corn oil
500 gm almond premix
100 gm toasted almond slice

Method
1) Mix corn oil with almond premix
2) Add toasted almond
3) Mould cookies into round shape
4) Bake at 170C for 15 mins

Pink Purple Cookies

Thursday, October 22, 2009

Yummy Croissant



Ingredients
Bread Flour 240 gm
Medium Flour 60 gm
Salt 6 g
Yeast 6 gm
Sugar 10 gm
Cold Water 170 gm

Fold-in-Fat 150 gm

Method
1) Mix all the ingredients till dough is smooth
2) Rest for 10 mins and fold in the fat
3) Make 3 single fold
4) Shape into croissant and final proof till dough in size
5) Steam bake at 200 C for 20 mins

Muffinlicious

Muffin is so easy to make, can simply whip it up for breakfast or a late night snack.

Wholemeal Bread

Tuesday, October 20, 2009

Sunday, October 18, 2009

Sunday, October 11, 2009

Luk Chup

Lup Chup is a Thai dessert which tastes really delicious and smells fragrant. It is made from mung bean paste and it is very colourful and are made into very small fruit like pieces which is easy to consume.

Passionfruit Konnyaku

Ingredients
Konnyaku jelly powder 15 gm
Fine sugar 80
Mango syrup 170 gm
Water 730 gm
Passionfruit - 2 fruits

Method
1) Mix konnyaku powder with sugar and stir well
2) Boil water with mango syrup till it boils
3) Pour powder and sugar mixture into boiling syrup
4) Scoop a little passionfruit and fill the jelly mould
5) Pour jelly mixture into mould and leave to set.
6) Chill before serving.

Monday, October 5, 2009

Sunday, October 4, 2009

Tuesday, September 22, 2009

Wholemeal Croissant




Ingredients
Bread Flour 400 gm
Wholemeal Flour 100gm
Salt 10 gm
Castor Sugar 25 gm
Butter 25 gm
Yeast 8 gm
Bread Improver 8 gm
Eggs 25 gm
Water 325 gm

Fold-In-Fat 275 gm

Method
1) Mix ingredients till slightly developed
2) Rest for 15 minutes
3) Laminate the dough with pastry margarine
4) Use the English method of incorporation – 3 single fold
5) Cut triangle shape and roll to the croissant shape
6) Egg wash and steam bake at 210 C for 15 mins or until cooked.
7) Cool baked product

Sunday, September 20, 2009

Wednesday, September 16, 2009

Sourdough

Ingredients
Bread flour 200g
Water 100g
Yeast 1 g
Sugar 1g

Method
1) Mix the bread flour, yeast, sugar and water.
2) Leave dough in the chiller to ferment.
3) Sourdough is made in advance and added when required to doughs.

Tuesday, September 15, 2009

Blueberry Muffin

Ingredients
Blueberry muffin premix 500gm
Eggs 175gm
Water 115gm
Cornoil or butter 140gm

Method
1) Mix flour, eggs and water at low speed for 1-2 mins.
2) Then change to medium speed mixing for 4 mins
3) Add in corn oil at low speed for 1 mins
4) Bake at 180C for 20-25 mins

Croissant

Monday, September 14, 2009

Sunday, September 13, 2009

Holland Bread with Paste

Baguette

Ingredients
Bread Flour 592 gm
Wholemeal Flour 18gm
Water 427gm
Salt 9gm
Yeast 9gm
Bread Shortening 3gm
Castor Sugar 3gm

Method
1) All in method. Mix till thin membrane
2) Mould into oblong shape
3) Final proof 30-45 mins
4) Steam bake at 220C for 20 mins

Financier


Continental Bread

Crispy Peanuts n Anchovies Crackers

Ingredients
Garlic 5-6 pieces }
Onion 5-6 pieces } pound into paste
1 Packet of rice flour
Corn flour - 1 tbsp
Peanuts as desired
Anchovies as desired
Salt to taste
MSG to taste

Method
1) Mix pounded paste, rice flour, corn flour until it forms a smooth batter.
2) Add salt and MSG
3) Heat up oil and scoop a spoonful of batter and spread at the side of the wok
4) Slowly push down the batter into the oil and deep fry until golden brown

Vanilla Muffin

Ingredients
500 gm vanilla muffin premix
175 eggs
115 water
115 corn oil


Method
Mix muffin premix, eggs and water until batter is well mixed.
Add in corn oil.
Bake at 180C for 20-25 mins.

Thursday, September 10, 2009

Tuesday, September 8, 2009

Rabbitlicious Carrot Bun

Ingredients
Bread flour 500gm
Salt 8gm
Castor Sugar 50gm
Fat 60gm
Skim Milk Powder 10gm
Yeast 10gm
Water 200 gm
Eggs 100gm
Carrots (shredded) 100gm

Method
1) Mix ingredients till thin membrane
2) Add shredded carrot
3) Rest for 10 mins
4) Rounding to 50gm and rest for 10 mins
5) Shaping and final proof for 30 to 45 mins
6) Egg wash and bake at 200C for 15 mins

Monday, September 7, 2009

Friday, September 4, 2009

SWEET BUN

Ingredients
Bread Flour 500 gm
Salt 4 gm
Sugar 100gm
Shortening 8 gm
Bread Improver 8 gm
Yeast 10 gm
Water 300 gm

Method
1) Mix all ingredients until thin membrane
2) Rest for 10 minutes
3) Rounding and rest for 10 mins
4) Shaping and let it final proofing for 30 to 45 mins
5) Egg wash and bake at 200 C top/bottom heat for 10-12 mins

Thursday, September 3, 2009

Wednesday, September 2, 2009

Friday, August 28, 2009

NAAN

Ingredients
Bread flour 500gm
Salt 5 gm
Shortening 30gm
Yeast 8gm
Water 285gm

Method
1) All in method
2) Divide dough to 100 gm
3) Roll dough thinly to diagonal shape
4) Heat oven to 250 C
5) Bake for 30 sec or until
cooked

Wednesday, August 26, 2009

Monday, August 24, 2009

Panettone

Ingredients

Bread Flour 1000gm
Castor Sugar 200gm
Butter 180gm
Skim Milk Powder 40gm
Bread Improver10gm
Yeast 30 gm
Water 400
Eggs 150 gm
Salt 10gm
Sultanas 300gm
Mixed Peel 150 gm

Method

1) All in method
2) Lastly add fruits
3) Shape into 230 gm, rest for 15 mins
4) Final proofing 1 hr
5) Egg wash and steam bake at temperature 200 C for 27 mins

Delicious BAGEL

Ingredients
Bread Flour 1000gm
Salt 20 gm
Castor sugar100gm
Shortening 60gm
Yeast 10gm
Eggs 100 gm
Bread improver 10gm
Water 450gm

Method
Mix all ingredients until thin membrane. Shape diagonal and make into doughnut shape. Put into the boiled water for 2 mins, scoop it up, sprinkle white and black sesame seeds and straight into the oven at 200 C for 15- 20 mins.

Monday, August 17, 2009

Open Top Loaf

Ingredients
Bread flour 900gm
Multi Grains 47 gm
Water 606 gm
Salt 14 gm
Yeast 19 gm
Fat 19 gm
castor sugar 19 gm

Mix all the ingredients until dough is fully developed. Shape dough to 500 gm and bake at temperature of 210 C for 35 to 45 mins.

Par Bake Loaf

Ingredients


Bread flour 592 gm
Wholemeal flour 18 gm
Water 427 gm
Salt 9 gm
Yeast 9 gm
Fat 3 gm
Castor sugar 3 gm


Mix all ingredients and mix dough until fully developed. Shape dough to 300 gm each and steam bake at temperature of 160 C for 25 mins. Let it cool and put in the freezer. Each time you want to consume, take it out to thaw for 20 - 30 mins and rebake at 220 C for 10-12 mins.

Sunday, August 16, 2009

Saturday, August 15, 2009

Healthy Grain Bread

Mixed Grain Bread