Tuesday, September 22, 2009

Wholemeal Croissant

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

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


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

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

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

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


Monday, September 14, 2009

Sunday, September 13, 2009

Holland Bread with Paste


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

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


Continental Bread

Crispy Peanuts n Anchovies Crackers

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

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

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

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

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

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


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

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