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.
|
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.
|
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.
|
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.
|