MOUSSE COKLAT HITAM (Sedap kalau lapiskan dlm kek)

13.5 g      Gelatin       )  larutkan dan masak   )
50 ml       Air               )  atas double boiler      )

                                                                        )  campurkan semua
200 g       Dark Cooking Chocolate  -  cairkan )  masak cara double-boiler lagi

2 biji        Kuning Telur - pukul kembang          )  sambil kacau hingga rata

                                                                        )
½ tblsp    Mentega                                           )    

2 biji   Putih Telur  )  Pukul                                 )
60 g   Gula Kastor )  kental                                 )  bila dah tutup api  baru

                                                                            )  campurkan dan whip rata

250 ml Anchor Whipping Cream (Tawar) – whip )

Chill dalam chiller.

DOUGH STARTER (PAU WATER ROUX) 21/1/2013

300 g                                              HongKong Flour

1 packet                                         Instant Yeast (2¼ teaspoons)

2½ tablespoon / 50 g                   Sugar

125 ml                                             Full Cream Milk

1 portion                                        Water Roux (25 g Flour/125 g Water) - 65’C

-        Add Flour, Yeast, Sugar and Water Roux into a mixing bowl and pour the milk. Roughly incorporate water into the flour.

-        Set aside covered with damp tea towel for 15 mins to let the flour absorb the water. 

-        Mix the flour mixture to a dough

-        The dough will be a bit sticky at first.

Knead until it's soft and smooth (approximately 20-25 mins).

-        Coat a mixing bowl with oil. Place dough in a mixing bowl, cover the bowl with wet cloth or cling wrap.

-        Let the dough rest for 45 minutes or until it double in size. 

-        When dough is double in size, punch air out and knead into a ball.

-        To maximize the flavour.  Proof a second time round in the fridge left overnight. (skip ini sebab kadang-kadang boleh jadi batat)

DOH PAU ZZA

                                             Dough Starter

½ (¼ teaspoon)                 Ammonium Bicarbonate
1 tablespoon                       Baking Powder    

80 g                                     HongKong flour  )  mixed

40 g                                     Corn Starch          )  thoroughly

25 g                                      Full Cream Milk - chilled  )  jadikan

1 tablespoon                       Lime Juice                          )  buttermilk

3 tablespoon                      Shortening 

Knead well for 10 mins.

Weigh Dough/divide equally (50 g – 60 g)

Proof  for 20mins / Steam for 15 mins on high heat. 

MOIST CHOCOLATE CAKE (150 'C / 1 jam)

1 biji                                                            Telur (A)

1 cawan                                                       Gula

½ cawan                                                      Minyak Mazola Vege oil

½ cawan Susu + ½ tablespoon Lemon     Buttermilk

1 cawan                                                       Tepung Gandum

½ (¾ cawan)                                               Serbuk Koko Hershey’s

1 teaspoon                                                   Soda bikarbonat

½ teaspoon                                                  Baking Powder

½ teaspoon                                                  Garam

¾ teaspoon                                                  Esen Vanilla

½ cawan                                                       Air Mendidih (boleh dijadikan air kopi kalau suka)

-          Sedap/moist dan soft serta halus tekstur tapi tak spongy sangat.  

KEK KASTAD (175 ’C / 30 min)

6 g        Tepung Kastad       )

15 g      Gula Kastor            )  kacau atas double-boiler

125 g     Susu                       )

15 g                 Butter            )  masukkan dan kacau rata

2 teaspoon       Esen Vanila   )  dah tu padam api/sejukkan

KEK

125 g                 Butter                       )  pukul hingga

60 g                   Gula Kastor              )     gebu

                                                                                               +

1 biji                 Telur                         )  pukul kembang

80 g                   Self-Raising Flour    )  sift dan

22.5 g                Tepung Kastad         )  fold gently

-  filling die cam tawar sikit tapi dah tolak campur n next time try guna sukatan atas yang dah di tolak campur tu. (bile buat nanti mesti bagi keputusan die that is masih tawar lagi atau dah ok)
-  cake die more to butter cake maksudnya bile panas berderai tapi bile dan sejuk jadi lembab sikit tak adalah berberai sangat dan sangat berminyak
-  hairi kata kek die MANIS so next time kena kurangkan gula.

BISKUT MAKMUR (bentuk daun leper supaya masak rata)

90 g                         Minyak Sapi               )

35 g                         Butter                           )

1/8 suduteh           Garam                           )

25 g                         Cheddar Cheese        )

25 g                         Parmesan Cheese      )  uli sebati

200 g                       Self-Raising Flour      )

50 g                         Gula Icing                    )

12.5 g                      Tepung Sugi              )

75 g               Kacang Panggang - tumbuk kasar  )

90 g               Gula Ising                                                 )  gaul sebati

30 g               Butter                                                       )

-         150’C / 30 min (jangan overcook nanti rasa cheese hilang)

-         Dulang letak para second dari bawah.

Gula Kastor/Susu Serbuk mesti gaul waktu biskut masih panas.

KEK MARBLE TEPUNG JAGUNG – soft, spongy, halus, lembab, manispun ok je..(180°C for 30-35 minutes)

95g                  Self-Raising Flour          )  sift

20g                  Cornflour                      )  twice

1½ tblsp / 7.5 g            Cocoa Powder               )  mix

1½ tblsp                       Water                            )  thoroughly

5 biji                             Eggs  White       )

70 g                             Castor sugar      )  whisk until stiff

¼ teaspoon                   Cream of Tartar )

5 biji                             Eggs Yolk

65 g                             Castor Sugar

¼ teaspoon                   Salt

1 tblsp                          Freshly Squeezed Orange Juice

½ tsp                            Vanilla Essence

65g                              Corn Oil

1 biji                             Orange (Parut Kulit)

-        Whisk until light and thick.

-       Add the sifted flours.

-       Continue to whisk until well combined and smooth.

-       Gently fold egg white mixture in 3 – 4 batches into the egg yolk mixture.

1)      Scoop out one ladleful of batter

Add Cocoa Paste to it.

Stir to mix until well blended

2)     To the remaining chiffon mixture,

Add kulit orange.

Gently fold and mix well to combine.

3)     Use a satay skewer to swirl the cocoa  batter to form a marble design.

BISKUT HIDDEN CHERRY - 20/2/2013

(140 ‘C/30 minit)

·                  30 g        Nestum - diramas

·                  30 g        Oat- panggang dan kisar

·                  30 g        Serbuk Badam

·                  20 g        Bijan Hitam

·                  25 g        Tepung Jagung

·                  10 g        Tepung Beras

·                  150 g      Tepung Gandum

·                  130 g      Buttercup / Minyak Jagung

·                  20 g        Shortening

·                  70 g        Gula Kastor

-         Ceri potong 2

-         Balutkan ceri dengan tepong macam London Almond.

-         Letak atas papercup.  Bakar.  Celup Milk Chocolate – guna brand yang senang keras.