Resipi BBH

Butter Cake
Oven       

Oven Temp
Duration

160 Fan
15-20 mins
Yields                       

9” Square
6” Round
Cupcakes Paper
Cupcakes Solo
1
2
24
30

Ingredients             

250 g
250 g
4
250 g
200 g
1 tsp
Caster Sugar
Buttercup
Eggs
Self Raising Flour-sifted
Ideal Evaporated Milk
Vanilla Essence
Method                   

1.
2.
3.
4.
5.

Beat caster sugar + buttercup.
Add eggs one by one.
Add vanilla essence.
Add self raising flour alternating with Ideal milk.
Bake in preheated oven.

Text Box: Add raspberry jam for JammiesText Box: Add sifted self raising flour, alternating with 
Evaporated milk

Text Box: BAKE!Text Box: Beat until whiteText Box: +Text Box: Add vanilla essenceText Box: Add egg, one at a time
  
Swiss Meringue Buttercream
Utensils

Food Thermometer
Double Boiler

Yields                       

9” Square
6” Round
Cupcakes Paper
Cupcakes Solo
1
2
24
30

Ingredients             

60 g
100 g
170 g
Egg white (about 2 large whites)
Caster sugar
Unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)

Method                   

1.







2.


3.

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (I used a thermometer and waited till it reaches 65C).

Pour the mixture straight into stand mixer and began to whisk till thick and shiny - about 5 minutes.

Now add in butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.


  



Batch
Egg White
(about 2 large whites)
Caster Sugar
Unsalted Butter
1
60g

100g
170g
2
120g

200g
340g
3
180g

300g
510g
4
240g

400g
680g




Chocolate Ganache
Utensils   

Double Boiler

Yields                       

9” Square
6” Round
Cupcakes Paper
Cupcakes Solo
1
2
24
30

Ingredients             

300 g
500 g
30 g
Anchor’s Whipping Cream/Thicken Cream
Cooking Chocolate, chopped
Anchor’s Unsalted Butter – for a shiny glaze

Method                   

1.


2.


3.

4.

5.

Heat cream in a heatproof bowl over a saucepan of simmering water. 

Add cooking chocolate and let the cream melts the chocolate for 3 minutes.

Stir the cream and chocolate until smooth.

Add unsalted butter and stir again to combine.

Pour on a cool cake for a nice shiny topping or let it cool overnight for a thick ganache.









Custard Creme
Utensils   

Microwave Oven


Yields                       

Small Tart Shell

50


Ingredients             

(40g)4 tbsp
(112.5g)8 tbsp
2
1 can
A dash
(28g)2 tbsp

Custard Powder
Caster Sugar
Eggs - Large
Carnation Evaporated Milk
Vanilla Essence
Butter

Method                   

1.
2.
3.
4.
5.
6.
7.
Blend caster sugar, custard powder, eggs, evaporated milk + vanilla essence.
Cover bowl with cling film.
Microwave on high heat for 1 minute and stir.
Repeat until thick (approx. 4-5 minutes)
Add butter for a shine custard filling.
If desired, whisk using mixer to have a smooth custard filling.
Text Box: Whisk to get a smooth fillingDescription: http://t2.gstatic.com/images?q=tbn:ANd9GcSLg06wmQn2VsHw-M5LP-d5R_pX9nj9MeXwJKb-ciusQ8LcVyb1Text Box: Add butterDescription: http://t0.gstatic.com/images?q=tbn:ANd9GcT7sk8OpvpHQDJKjQvXHv422J_JctDxSNFauOoJVnacGe53CgM2RQDescription: http://t1.gstatic.com/images?q=tbn:ANd9GcQ_Imn6ellpVLTcEdKq6zc0pLY8829lbio1VoV2GH_0bXcYMr3_Text Box: Blend togetherDescription: http://t2.gstatic.com/images?q=tbn:ANd9GcQQ7mLbV5mrg-gsrlPEfCea0Z2V7C4pWQWXKoJMDoRo7LfFQrX0WAText Box: Heat in microwave for 1 minute and stir. Repeat until thicken
  
Batch
Custard Powder

Caster Sugar

Eggs Large

Carnation Evaporated Milk

Vanilla Essence

Butter

1
(40g)
4 tbsp

(112.5g)
8 tbsp

2

1 can

A dash

(28g)
2 tbsp

2
(80g)
8 tbsp

(225g)
16 tbsp

4

2 cans

2 dashes

(56g)
4 tbsp

3
(120g)
12 tbsp

(337.5g)
24 tbsp

6

3 cans

3 dashes

(84g)
6 tbsp

4
(160g)
16 tbsp

(450g)
32 tbsp

8

4 cans

4 dashes

(112g)
8 tbsp




Tart-Cream Cheese Topping
Utensils   

Microwave Oven


Yields                       

Small Tart Shell

???


Ingredients             

224g
(397g)1 can
1 tsp

Cream Cheese
Sweetened Condensed Milk
Lemon Juice

Method                   

1.

2.
3.
4.

Beat together Cream Cheese and Sweetened Condensed Milk.
Add lemon juice.
Pour into tart shell.
Chill for 2 hours.

Text Box: Whisk to get a smooth fillingDescription: http://t2.gstatic.com/images?q=tbn:ANd9GcSLg06wmQn2VsHw-M5LP-d5R_pX9nj9MeXwJKb-ciusQ8LcVyb1Text Box: Add butterDescription: http://t0.gstatic.com/images?q=tbn:ANd9GcT7sk8OpvpHQDJKjQvXHv422J_JctDxSNFauOoJVnacGe53CgM2RQDescription: http://t1.gstatic.com/images?q=tbn:ANd9GcQ_Imn6ellpVLTcEdKq6zc0pLY8829lbio1VoV2GH_0bXcYMr3_Text Box: Blend togetherDescription: http://t2.gstatic.com/images?q=tbn:ANd9GcQQ7mLbV5mrg-gsrlPEfCea0Z2V7C4pWQWXKoJMDoRo7LfFQrX0WAText Box: Heat in microwave for 1 minute and stir. Repeat until thicken





Batch
Cream Cheese

Sweetened Condensed Milk

Lemon Juice

1
224g

(397g)
1 can

1 tsp

2
448g

(794g)
2 cans

2 tsp


3
672g

(1191g)
3 cans

3 tsp

4
896g

(1588g)
4 cans

4 tsp


·       500 g cream cheese
·       1 (14 ounce) can sweetened condensed milk
·       1 tbsp lemon juice





Cheezy Makaroni Bakar
Oven       

Suhu Oven
Masa

180
35-40 min
Yields                       

9” Square
10” Round
Cupcakes Paper
1
1
-

Bahan                      

250 g
½ biji
2 sudu besar
1bungkus
1 tin
1½ sudu teh
¼ sudu the
4 biji
100 g
Makaroni
Bawang Kuning
Rempah Kari
Daging/Ayam Cincang
Susu Sejat
Garam
Serbuk Perasa Daging/Ayam
Telur
Cheddar Cheese
Cara                         

1.
2.
3.
4.
5.
6
7.
8.
Rebus makaroni.
Tumis bawang, kemudian tumis rempah kari.
Masukkan daging/ayam cincang.
Tutup api.
Masukkan susu sejat, garam dan serbuk perasa
Kacaukan telur ke dalam bancuhan.
Taburkan cheese.
Bakar pada suhu 180 Celcius selama 35-40 minit.
Nota                         


Jika membakar untuk 2 adunan, tukar dari atas ke bawah pada 20 minit pertama.

Tutup makaroni dengan foil pada 10 minit terakhir untuk mengelakkan menjadi terlalu garing.




Fettuccine Carbonara
Oven       

Masa

35-40 min
Yields                       

Tupperware J500
9 kotak

Bahan                      

1 bungkus

½ biji
3 ulas
½ bungkus
1 tin
1 tin
50 g
½ tin
¾ sudu teh
¼ sudu teh
Fettuccine

Bawang Kuning
Bawang Putih
Chicken Slice
Prego Carbonara Sauce
Air (Guna sukatan tin Prego Carbonara)
Creamcheese (Blend bersama air tersebut diatas)
Campbell’s Mushroom Soup Sachet
Mushroom
Garam
Serbuk Lada Hitam
Cara                         

1.

2.
3.
4.
5.
6

Rebus fettuccine.
Tumis bawang kuning dahulu dan kemudian tumis bawang putih.
Masukkan chicken slice, goreng sebentar.
Masukkan carbonara sauce, creamcheese dan mushroom soup.
Masukkan mushroom, garam dan lada hitam.
Nota                         


Untuk 1 bekas J500
Timbang fettuccine 160g
3 senduk kecil sos carbonara




Crustless Quiche
Oven       

Suhu Oven
Masa

160
35-40 min
Yields                       

9” Square
10” Round
Mini Quiche
1
1
48-50 pcs

Bahan                      

1
¾ cawan
1 bungkus
1 tin
1 sudu teh
¼ sudu teh
¼ sudu teh
1 sudu teh
¼ sudu teh
4 biji
100 g
Bawang Kuning Besar - dipotong dadu
Tepung Quiche
Daging/Ayam Cincang (200g–sebelum digoreng)
Susu Sejat
Garam
Lada Hitam
Serbuk Thyme
Serbuk Cili Kasar
Serbuk Perasa Daging/Ayam
Telur
Cheddar Cheese
Cara                         

1.
2.
3.
Bancuhkan semua bahan sehingga sebati.
Tuangkan ke dalam pie dish/acuan mini quiche.
Bakar pada suhu 160 Celcius selama 35-40 minit.
Nota                         


Jika membakar untuk 2 adunan, set Timer kepada 20 minit. Tukar dari atas ke bawah pada 20 minit pertama dan kemudian set Timer 20 minit yang terakhir.




Quiche Flour [Easy Biscuit Mixture]

Batch
All Purpose Flour

Baking Powder
Sugar
Salt

Shortening

1
1250 g
10 cups
110 g
½ cup
50 g
¼ cup
10 g
2 tsps
410 g
2 cups
2
2500 g
20 cups
220 g
1 cup
100 g
½ cup
20 g
4 tsps
820 g
4 cups
3
3750 g
30 cups
330 g
1½ cups
150 g
¾ cup
30 g
6 tsp
1230 g
6 cups
4
5000 g
40 cups
440 g
2 cups
200 g
1 cup
40 g
8 tsp
1640 g
8 cups

Directions               

1.

2.
3.
In a large bowl, mix together the flour, baking powder, sugar and salt.
Cut in the shortening until mixture resembles course crumbs.
Store in an airtight container for up to 6 weeks.