APAM MEKAR

MA KO KOAY \APAM MEKAR

250 GM TAPAI NASI SIAP GUNA

AIR GULA:

350 GM GULA PASIR

350 GM AIR

4 HELAI PANDAN

REBUS KESEMUA BAHAN DAN SEJUKKAN

BAHAN APAM:

630 GM TEPONG BERAS

360 ML AIR

2 SD TEH ENO

2 SD TEH BKG POWDER

PEWARNA IKUT SUKA

KELAPA PARUT PUTIH

GULA TANJUNG

BLEND AIR GULA, TAPAI  DAN BAHAN APAM LALU TAPIS

SIMPAN DI PETI AIS SEMALAMAN

KUKUS MGGUNAKAN API PANAS

JGN LUPA HANGATKAN ACUAN  DULU

MEAT PIE

420 GM TEPUNG GANDUM
1/2 SD TEH BKG POWDER
1/2 SD TEH GARAM
250 GM BUTTER
6 SD MKN AIR SEJUK
1 TELUR ( SAPUAN DI ATAS PIE)

JADIKAN SATU DAN SIMPAN DI PETI AIS 20 MINIT
GUNA ACUAN BULAT DAN LETAKKAN KEPINGAN KE DALAM ACUAN PIE LALU BAKAR SELAMA 20 MINIT
SETELAH MASAK, MASUKKAN INTI DAN TUTUP LAGI DI ATAS NYA
SAPU TELUR DENGAN RATA DI ATAS NYA
BAKAR LAGI SELAMA 20 MINIT ATAU HINGGA MASAK


ISI NYA:
250 GM ISI AYAM/DAGING - REBUS
2 KENTANG - DADU - REBUS
1 BWG BESAR - DADU
100 GM SAYUR CAMPURAN
1 SD TEH PERASA MAGGI
1 SD TEH SERBUK LADA PUTIH
SEDIKIT TEPUNG UTK MEMEKAT

REBUS AYAM/DAGING HINGGA EMPUK DAN DADU
TUMIS BWG DADU HINGGA WANGI
MASUKKAN AYAM DAN SAYUR CAMPUR
SETELAH SAYUR EMPUK, MASUKKAN KENTANG, PERASA DAN LADA PUTIH
PEKATKAN DENGAN TEPUNG - SEJUKKAN

 

BROWNIES KEKACANG

350 GM KEKACANG BADAM, PISTACHIOS, WALNUTS
90 GM SERBUK KOKO
115 GM BUTTER
(KOKO DAN BUTTER DI CAIRKAN - KETEPIKAN)

ADUK RATA:
340 GM GULA KASTER
4 TELUR
115 GM GANDUM
SEDIKIT GARAM DAN ESEN VANILA

LOYANG 8"

PANASKAN KETUHAR 180C
JADIKAN SATU BUTTER DAN BAHAN ADUK RATA
BAKAR HINGGA MASAK
SETELAH MASAK KELUARKAN SEGERA DAN POTONG
DINGINKAN SEBELUM DI SIMPAN DI BOTOL KEDAP UDARA

SELAMAT MENCUBA

TART KEJU MANGGA ............ SUNGGUH SEDAP, BERBEDA DARI TART BIASA, BELAJAR DI BATAM DARI CHEF ROZALINA

150 GM BUTTER
30 GM GULA ICING
2 KUNING TELUR
50 GM KEJU ADAM PARUT
200 GM TEPUNG GANDUM
30 GM TEPUNG JAGUNG
20 GM SUSU TEPUNG

ISI:
300 GM ISI MANGGA
100 GM GULA PASIR
1/2 SD TEH JUS LEMON
1/4 SD TEH GARAM
MASAK HINGGA PEKAT DAN MELEKAT - SEJUKKAN

OLESAN:
2 KUNING TELUR
1 SD TEH KRIM PEKAT
1/8 SD TEH MADU
JADIKAN SATU - KETEPI KAN

CARA:
1.......PUTAR BUTTER DAN GULA, MASUKKAN TELUR
2.......MASUKKAN KEJU, KEMUDIAN KESEMUA TEPUNG
3.......SIMPAN DI PETI AIS SELAMA 20 MINIT
4.......AMBIL SEDIKIT, ISIKAN INTI DAN BULATKAN SEMULA
5.......SAPU KUNING TELUR, BAKAR BISKUT SELAMA 10 MINIT
6.......KELUARKAN DARI OVEN DAN SAPU TELUR LAGI DI ATAS NYA
6.......BAKAR SEMULA 10 MINIT ATAU HINGGA MASAK

CHOCOLATE ICE BLENDED

90 ML MILK
20 GM DARK CHOCOLATE - CHOPPED
1 1/2 TBSP DRINKING COCOA POWDER
3 TBSPS SUGAR
2 CUPS ICE CUBE

BRING MILK TO BOIL
ADD IN CHOCOLATE
COCOA POWDER AND SUGAR - STIR OVER LOW HEAT
LEAVE TO COOL
PLACE COLD CHOCOLATE MIXTURE IN A BLENDER
PUT ICE CUBE, BLEND TILL SMOOTH AND CREAMY
POUR IN GLASS

CHOCOLATE CARAMEL SQUARE

A.
100 GM SUGAR
200 GM BROWN SUGAR
2 TBSPS LIQUID GLUCOSE
300 GM CONDENSED MILK
150 GM BUTTER

B.
200 GM PECAN -ROASTED - CHOPPED

C
250 GM COOKING CHOCOLATE MELTED

GREASE 9" SQUARE PAN
COOK A OVER MEDIUM HEAT TILL SUGAR DISSOLVES
STIR CONSTANTLY TILL REACHES SOFT BALL

REMOVE FROM HEAT, STIR FEW MINUTES ADD IN CHOPPED B

POUR INTO PAN,
SPREAD C ON TOP
LEAVE TO SET

GREEN TEA MACAROONS

100 GM GROUND ALMONDS - PROCESSED - SIEVED
130 GM ICING SUGAR - SIEVED
3 TSP GREEN TEA

100 GM EGG WHITES
80 GM CASTER SUGAR

WHIP EGG WHITES TILL FOAMY ADD SUGAR GRADUALLY
WHIP TILL SOFT PEAK

ADD ALMOND ICING SUGAR N GREEN TEA
LINE ALUMINIUM TRAYS WITH BAKING PAPER
PIPE ROUNDS OF BATTER
DRY THE ROUNDS AT LEAST 45 MINUTES

BAKE AT 150C FOR 8 MINS

SPREAD MACAROONS WITH CHOCOLATE GANACHE OR NUTELLA OR BUTTER CREAM

EARL GREY MILK TEA CAKE

100 GM BUTTER
50 GM DAIRY WHIPPING CREAM

140 GM TELUR
120 GM GULA KASTER
1/4 SD TEH PARUTAN KULIT LEMON

140 GM TEPUNG KEK
1 SD TEH DOUBLE ACTING BAKING POWDER
15 GM MILK POWDER
2 TEABAGS EARL GREY

CARA:

HANGATKAN OVEN 180C
CAIRKAN BUTTER DAN SUSU
PUTAR TELUR HINGGA PUTIH, MASUKKAN GULA SEDIKIT2
 DAN PARUTAN LEMON

MASUKKAN TEPUNG YG TELAH DI AYAK
AKHIR SEKALI MASUKKAN BUTTER
GUNA LOYANG 8"

KEK KACANG BEREMPAH

250 GM BUTTER
180 GM GULA HALUS
5 TELUR
200 GM TEPUNG GANDUM
75 GM KACANG GAJUS - TUMBUK HALUS
2 SD TEH BAKING POWDER
1/2 SD TEH SERBUK KAYU MANIS
1/4 SD TEH SERBUK HALIA
30 GM TEPUNG JAGUNG + 75 ML SUSU - DI LARUTKAN

TOPPING:
20 GM BUTTER
1 SD TEH GULA ICING
35 GM TEPUNG GANDUM
ADUK MENJADI SATU -KETEPIKAN

CARA:
1.......PUTAR BUTTER DAN GULA HINGGA LEMBUT
2.......MASUKKAN TEPUNG, (SIAP AYAK/B.POWDER/KAYU MANIS/HALIA) KACANG DAN TEPUNG SUSU
NOTA: ADUK BERGANTIAN DENGAN LARUTAN TEPUNG JAGUNG
3.......TUANG DI LOYANG 8" DAN DI BAKAR SELAMA 45MINIT - 1 JAM DI SUHU 180C

LIDAH KUCING PISANG AMBON

200 GM BUTTER
100 GM PISANG AMBON - HALUSKAN
50 GM SERBUK BADAM
125 GM TEPUNG SERBAGUNA
20 GM TEPUNG SUSU
1/4 SD TEH SERBUK KAYU MANIS
5 PUTIH TELUR
1/4 SD TEH GARAM
60 GM GULA TEPUNG

CARA:
1.......PUTAR PUTIH TELUR DAN GULA HINGGA KEMBANG DAN KETEPIKAN
2.......PUTAR BUTTER HINGGA LEMBUT DAN MASUKKAN PISANG
3.......MASUKKAN SERBUK KAYUMANIS, TEPUNG SUSU/SERBAGUNA DAN GARAM
4.......MASUKKAN SEDIKIT2 ADUNAN TEPUNG KE DALAM PUTIH TELUR DAN ADUK MENGGUNAKAN SENDUK KAYU
5.......GAUL RATA
6........MASUKKAN KE PIPING BAG DAN BENTUK PANJANG 2"
7.......BAKAR DI SUHU 160C SELAMA 15 MINIT ATAU SEDIKIT KE EMASAN

BISKUT KARI.... RESEPI ZAMAN PERSEKOLAHAN...

150 GM TEPUNG MEKAR SENDIRI
3/4 - 1 SD TEH SERBUK KARI
125 GM BUTTER
1 SD MAKAN BIJAN - SANGRAI
1 KUNING TELUR
2-3 SD TEH SUSU CAIR
2 SD MAKAN BIJAN - SANGRAI UTK TABURAN
SEDIKIT GARAM

CARA:
1.......JADIKAN SATU, TEPUNG, SERBUK KARI DAN GARAM,KACAU RATA
2.......MASUKKAN KUNING TELUR DAN BIJAN
3.......ULI HINGGA LEMBUT DGN DI TAMBAH SUSU
4.......CANAI DAN POTONG MEMANJANG DAN DI BENTUK PUTARAN SEPERTI IKATAN
5.......LETAK DI LOYANG PEMBAKAR DAN DI SAPU KUNING TELUR, TABUR DENGAN BIJAN LALU BAKAR
6.......SUHU 190C SELAMA 20-25 MINIT

CANDY PELANGI

1 1/2 BUTIR KELAPA MUDA PARUT- BUANG KULIT
2/3 TIN SUSU PEKAT
200 GM BUTTER
300 GM GULA
SEDIKIT GARAM
SEDIKIT PEWARNA IKUT SUKA

CARA:
1.......MASAK KELAPA BERSAMA GULA,GARAM,DAN BUTTER
GUNA API KECIL DAN MASAK SELAMA 1/2 JAM
2.......MASUKKAN SUSU PEKAT DAN MASAK LAGI SELAMA 1 1/2 JAM HINGGA PEKAT DAN MELEKAT
3.......BAGI BEBERAPA BAHAGIAN DAN WARNAKAN, TEKAN DI LOYANG, BIARKAN HINGGA SEJUK BARU LAH DI POTONG IKUT SUKA

CHOCOLATE BARS

250 GM BUTTER
1/3 CAWAN GULA ICING
1/3 CAWAN TEPUNG JAGUNG
1/4 CAWAN GULA
1/2 SD TEH VANILA
2 CAWAN GANDUM
1/3 CAWAN SERBUK KOKO
1 BIJI TELUR YG BESAR
HIASAN - CHOCOLATE RICE

CARA:
1.......AYAK KEDUA JENIS TEPUNG
2.......PUTAR BUTTER DAN GULA
3.......MASUKKAN TELUR DAN PUKUL RATA
4.......MASUKKAN VANILA, KEMUDIAN TEPUNG YG SUDAH DI AYAK
5.......TEKAN DLM LOYANG PEMBAKAR DI SUHU 180C SELAMA 15-20 MINIT
6.......SETELAH MASAK, CEPAT2 TABURKAN CHOCOLATE RICE

LAPIS CHOCOLATE/VANILLA ICE-CREAM ........ HALUS LEMBUT TERASA APABILA SAMPAI DI LIDAH.........

LAPIS CHOCOLATE / VANILLA ICE - CREAM

HEAT OVEN 180C - USING GRILL

400 GM BUTTER
300 GM CASTER SUGAR
20 GM COCOA POWDER
60 GM WALNUTS - BLEND
240 GM SELF RAISING FLOUR
15 EGG YOLKS
5 EGG WHITES
90 GM VANILLA ICE CREAM POWDER
90 GM CHOCOLATE ICE CREAM POWDER
1 TSP VANILLA ESS

METHOD:
1.......WHISK EGG WHITES TILL BUBBLY ADD SUGAR N BEAT TILL STIFF
ADD IN EGG YOLKS AND SET ASIDE

2.......BEAT BUTTER TILL CREAMY AND ADD IN SUGAR.  SIFT IN FLOUR

3.......DIVIDE INTO 2
ADD CHOCOLATE ICE-CREAM AND COCOA POWDER TO ONE PART
ADD VANILLA ICE-CREAM, ESS AND WALNUTS TO THE OTHER HALF 

4.......GREASE 9" CAKE TIN . PUT IN TWO LADLES AND BAKE FOR 10 MINS
REPEAT PROCESS

5.......LAST N TOP LAYER, USE OVEN HEAT AT 160C BAKE FOR ANOTHER 20 MINS

ROCKY ROAD

ROCKY ROAD COOKIES

A
80 GM BUTTER
80 GM CASTER SUGAR
B
50 GM EGGS
C
170 GM FLOUR
1 TBSP COCOA POWDER
1/4 TSP BAKING POWDER
D
100 GM PISTACHIOS -CHOPPED
TOPPING
150 GM MARSHMALLOWS
75 GM CHOCOLATE CHIPS

CREAM A TILL LIGHT
ADD B THEN ADD SIEVED C
PRESS INTO SQUARE 25" SQUARE TIN AND SPRINKLE D ON TOP
PRESS WITH CAKE DIVIDED - IF AVAILABLE
BAKE AT 180C ABT 25-30 MINS
""""""REMOVE DIVIDER AFTER COOL"""""""
CUT MARSHMALLOWS INTO SMALL PIECES AND SPRINKLE EVENLY
SPRINKLE CHOCOLATE CHIPS
RETURN TRAY TO OVEN, BAKE AT 180C FOR 10 - MINS
LET IT COOL
USING THE DIVIDER, PRESS IT ON THE COOKIES
KEEP IN AIRTIGHT CONTAINER

ALMOND CHEESE BARS

ALMOND CHEESE BARS

Ingredients
2 CUPS ALL PURPOSE FLOUR
1 CUP BUTTER SOFTENED
1/2 CUP CONFECTIONER’S SUGAR

FILLING
250 GM CREAM CHEESE
1/2 CUP SUGAR
1 TSP ALMOND ESS
2 EGGS LIGHTLY BEATEN
FROSTING:
1-1/2 CUPS CONFECTIONER’S SUGAR
1/4 CUP BUTTER SOFTENED
1 TSP ALMOND EXTRACT
4 TO 5 TSPS MILK

Combine the flour, butter and confectioners' sugar; press onto the bottom of a greased 13-in. x 9-in. baking pan.
Bake at 185C° for 20-25 minutes or until golden brown.
For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on slowly until combined. Pour over crust.
Bake for 15-20 minutes or until center is almost set.
Cool on a wire rack.
Combine the frosting ingredients until smooth; spread over bars.
 Store in the refrigerator.

JAPANESE MERINGUE BREAD... BAHAGIAN ATAS LUAR NYA GARING SUNGGUH SANGAT MENYELERAKAN....

JAPANESE MERINGUE BREAD

400 GM BREAD FLOUR
190 ML UHT MILK
1 EGG
50 GM CASTER SUGAR
12 GM YEAST
20 FULL CREAM MILK POWDER
5 GM BREAD IMPROVER
70 GM BUTTER
SALT

MIX ALL INGREDIENTS EXCEPT BUTTER N SALT
ADD IN SALT N BUTTER, MIX TO SMOOTH DOUGH
1ST  PROFFING 15 MINS
DIVIDE INTO 4 DOUGH  (EACH ABT 190-200 GMS)
2ND PROFFING  20 MINS
LAST PROFFING 45 MINS
PIPE MERINGUE ON TOP AND BAKE FOR 15-20 MINS ON 210c

MERINGUE:
2 EGGS  (80GM)
50 GM SUGAR
4 GM SPONGE STABILIZER
80 GM CAKE FLOUR
1/8 TSP BANANA FLAVOUR
EGG YELLOW COLOUR

BEAT INGREDIENTS WELL AND PIPE ON DOUGH
SPRINKLE SOME ICING SUGAR AFTER COOOOOOOOOOL

BLONDIES......... NOT ONLY NICE TO LOOK AT , NICE TO EAT TOO.....

BLONDIES BROWNIE

180 GM BUTTER
250 GM LIGHT BROWN SUGAR
250 GM PLAIN FLOUR
1 TSP BAKING POWDER
1 TSP VANILLA ESS
4 EGGS
PINCH OF SALT

MELT BUTTER AND SUGAR IN SLOW FIRE
REMOVE FROM FIRE
ADD IN BEATEN EGG, VANILLA AND SALT
SIFTED THE FLOUR AND BAKING POWDER
SLOWLY STIR INTO EGG MIXTURE
GREASE 10 X 10 TRAY AND POUR IN THE MIXTURE
BAKE AT 170C FOR 10 MINS REMOVE FROM OVEN SPRINKLE
THE TOPPING AND CRUMBLES
CONTINUE BAKING FOR 30 MINS AND WELL DONE

TOPPING:
100 GM PECAN NUT
100 GM ALMOND STRIP
50 GM WHITE CHOCOLATE CHIP
50 GM DARK CHOCOLATE CHIP

CRUMBLES:
100 GM BUTTER
150 GM PLAIN FLOUR
1/2 TSP VANILLA
100 GM BROWN SUGAR

PLACE THE FLOUR, BUTTER AND BROWN SUGAR IN A BOWL. FINGERTIPS RUB THE BUTTER INTO THE FLOUR UNTUL MIXTURE RESEMBLES COARSE CRUMBS.
NOTE: IF CRUMBLE TOO SOFT FOR SPRINKLE, DO PUT IN FRIDGE FIRST..

PECAN & RAISIN BREAD........ SEDAP DI MAKAN PANAS2, SATU TAK CUKUP BOLEH GUARANTEE

PECAN & RAISIN BREAD
VERY VERY SEDAP.................

500 GM BREAD FLOUR
80 GM CASTER SUGAR
15 GM DRY YEAST
20 GM CONDENSED MILK
10 GM BREAD IMPROVER
2 EGGS
170 ML WATER
1/2 TSP SALT
50 GM BUTTER

METHOD:
1.......PUT ALL INGREDIENTS INTO MIXING BOWL, MIX WELL THEN ADD BUTTER .SALT
2.......REST FOR 25 MINS
3.......PUT IN THE FILLING AND WRAP
4.......PROOF UNTIL DOUBLE - ROUGHLY ABOUT 45 MINS
5.......BRUSH WITH EGG
6.......BAKE AT 180C TILL GOLDEN BROWN

FILLING:
200 GM BROWN SUGAR
200 GM BUTTER
1 1/2 EGGS
80 GM CAKE CRUMB
150 GM TOP FLOUR
100 GM BLACK RAISIN
120 GM PECAN - ROASTED - CHOPPED
SALT

BEAT BUTTER AND SUGAR ADD EGGS SLOWLY
ADD SALT, CAKE CRUMB, RAISIN AND PECAN
CHILLED THE FILLING 1/2 HR BEFORE USE

THIS RECIPE MAKE 6 NOS OF 150 GM EACH

HOT CHOCOLATE SOUFFLE

200 GM MILK
35 GM BUTTER
4 EGG YOLKS
60 GM SUGAR
35 GM FLOUR
100 GM DARK CHOCOLATE CHOPPED
1/2 TSP VANILLA ESS
6 EGG WHITES


GREASE SOUFFLE MOULD AND SPRINKLE SOME SUGAR
BOIL MILK AND BUTTER
POUR INTO PREMIXED EGG,SUGAR,FLOUR
COOK OVER LOW HEAT
REMOVE FROM HEAT, STIR UNTIL MIX COOL AND THICK
WHISK EGG WHITE TILL STIFF, GENTLY FOLD IN FLOUR MIXTURE
POUR INTO SOUFFLE MOULDS
BAKE AT 180C FOR 40 MINS

CHOCOLATE BAVARIAN MILK

100 GM DARK CHOCOLATE
150 GM MILK
120 GM SUGAR
3 EGG YOLKS
1/2 TBSP CUSTARD POWDER
100 ML ORANGE JUICE
ZEST OF 1 ORANGE

2 TBSPS GELATINE
50 GM WATER
DOUBLE BOIL

300 GM WHIPPING CREAM

DOUBLE BOIL CHOCOLATE TILL MELT
COOK SUGAR AND MILK
POUR IN PREMIXED EGG YOLKS,CUSTARD POWDER, ORANGE JUICE N ZEST
DOUBLE BOIL THE MIXTURE TILL THICK AND WELL COMBINED
ADD IN CHOCOLATE
ADD IN GELATINE
STIR IT UNTIL COOL ON THE ICE WATER
ADD IN BEATEN WHIPPED CREAM
POUR INTO MOULDS.
CHILL IN FRIDGE FOR 2 HRS BEF SERVING
SERVE WITH CREAM AND VANILLA SAUCE

SOUR CREAM CAKE

250 GM BUTTER
230 GM GULA
1/4 SD TEH VANILA ESS

DOUBLE CHOCOLATE CAKE

A
125 GM CHOCOLATE  PUTIH
35 GM SUSU
35 GM BUTTER

B
150 GM BUTTER
90 GM GULA

C
4 KUNING TELUR
3 SD MKN JUICE LEMON
1 SD MKN PARUTAN KULIT LEMON

D
120 GM GANDUM
1/2 SD TEH BAKING POWDER
80 GM SERBUK BADAM

E
4 PUTIH TELUR
60 GM GULA

F
CHOCOLATE CHIPS


METHOD:
DOUBLE BOIL A
PUTAR BUTTER DAN GULA HINGGA KEMBANG
MASUKKAN C SEDIKIT2
MASUKKAN  A & D, ADUK HINGGA RATA
PUKUL PUTIH TELUR DAN GULA HINGGA PEKAT
DGN MENGGUNAKAN SPATULA, CAMPURKAN ADUNAN AWAL PERLAHAN2 KE PUTIH TELUR
AKHIR SEKALI MASUKKAN CHOCOLATE CHIP SEBELUM TUANG KE DLM LOYANG 9"

KUKUS SELAMA 1 1/2 JAM DAN TUTUP ATAS NYA DGN FOIL

CHOCOLATE CHEESE LOAF

250 GM BUTTER
200 GM GULA
4 TELUR
4 KEPING CHEDDAR CHEESE
15 GM SERBUK COCOA
180 GM TEPUNG
1/2 SD TEH BAKING POWDER
1/4 S TEH BAKING POWDER

PUTAR BUTTER DAN GULA HINGGA KEMBANG
MASUKKAN TELUR SEDIKIT2
MASUKAN CHEESE YG DI POTONG KECIL
AKHIR SEKALI MASUKKAN ADUNAN TEPUNG YG SUDAH DI AYAK
ADUK RATA DAN TUANG DI 2 LOYANG LOAF
BAKAR DI SUHU 180 SELAMA 1 JAM

BISKUT BIJAN SENYUM

BAHAN2
300 GM TEPUNG MEKAR SENDIRI
140 GM GULA KASTER CAIRKAN DLM 1/6 CAWAN AIR PANAS
1 TELUR
1 SD MKN MINYAK JAGUNG
1/2 CAWAN BIJAN

CARA:
PUTAR TELUR DAN MINYAK HINGGA PEKAT
AYAK TEPUNG DAN LETAK DI MANGKOK BESAR
TUANG MINYAK DAN SIRAP KE DALAM NYA
ADUK RATA HINGGA JADI DOH YG LEMBUT
BAHAGI ADUNAN KEPADA 32 BEBOLA KECIL
BALUT ADUNAN PADA BIJAN LALU GORENG HINGGA MERKAH

NOTA: SETELAH MERKAH, BARU LAH DI BESARKAN APINYA DAN GORENG HINGGA KE EMASAN

CHOCOLATE ALMOND PUDDING BY ALEX GOH

CHOCOLATE ALMOND PUDDING

80 GM DARK CHOCOLATE
120 GM BUTTER
20 GM SUGAR
5 EGG YOLKS
100 GM FLOUR
1/2 TSP BAKING POWDER
140 GROUND ALMONDS
5 EGG WHITES
80 GM SUGAR

DOUBLE BOIL CHOCOLATE TILL MELT
BEAT BUTTER AND SUGAR TILL FLUFFY
ADD IN EGG YOLKS SLOWLY, CREAM TILL SMOOTH AND LIGHT
ADD IN FLOUR (SIFT WITH BKG POWDER) AND ALMONDS, MIX WELL
IN ANOTHER BOWL, BEAT EGG WHITES AND SUGAR TILL STIFF
MIX BOTH MIXTURE SLOWLY USING SPATULA
POUR INTO 8" MOULD
BAKE IN WATER BATH AT 175C FOR 1 1/2 HR.
SERVE WITH WHIPPING CREAM AND CHOCOLATE SAUCE

CHOCOLATE CUSTARD PUDDING BY ALEX GOH

CHOCOLATE CUSTARD PUDDING

500 GM MILK
150 GM SUGAR
100 GM DARK CHOCOLATE
2 EGGS
4 EGG YOLKS

BOIL MILK AND SUGAR
ADD IN CHOCOLATE AND COOK TILL MIXTURE BOIL
POUR MIXTURE INTO EGGS, MIX WELL THEN SIFT
POUR INTO MOULDS
PACE THE MOULD INTO BAKING TRAY AND FILL UP WITH WATER
BAKE IT AT 170C FOR 35 MINS
LEAVE IT COOL OVERNITE IN FRIDGE

CHOCOLATE..........FRM ALEX GOH COLLECTION

CHOCOLATE GLAZING

DARK CHOCOLATE
300 GM WHIPPING CREAM
30 GM BUTTER
1 TBSP HONEY

BOIL WHIPPING CREAM AND HONEY TILL BOILS
REMOVE FRM FIRE ADD CHOCOLATE TILL COMPLETELY MELTED
ADD IN BUTTER AND MIX WELL COMBINED




CREAM GANACHE

300 GM WHIPPING CREAM
500 GM DARK CHOCOLATE
30 GM BUTTER

BOIL WHIPPING CREAM TILL BOILS
STIR IN CHOCOLATE
ADD IN BUTTER TILL COMBINED
LEAVE TO COOL




BUTTER GANACHE

500 GM DARK CHOCOLATE
250 GM SOFT BUTTER

DOUBLE BOIL CHOCOLATE TILL MELTED
ADD IN SOFT BUTTER, MIX TILL WELL COMBINED




MILK GANACHE

300 GM MILK
500 GM CHOCOLATE
30 GM BUTTER

COOK MILK TILL BOILS
ADD INTO CHOCOLATE
MIX WELL AND LEAVE UNTIL THICKENS




WHITE CHOCOLATE GANACHE

300 GM WHITE CHOCOLATE
150 GM WHIPPING CREAM

BOIL CREAM TILL BOILS
ADD INTO WHITE CHOCOLATE
MIX WELL TILL COMBINED

TAIWANESE CHARCOAL PINEAPPLE TART

TAIWANESE CHARCOAL PINEAPPLE TART

113 GM BUTTER (ROOM TEMP)
12 GM ICING SUGAR
 8 GM EGG
 8 GM PARMESAN CHEESE
 15 GM MILK POWDER
 143 GM CAKE FLOUR
7 GM CHARCOAL POWDER
250 GM CHARCOAL FILLING

1.......BEAT EGG AND LEAVE IT
2.......BEAT BUTTER AND SUGAR, ADD EGG SLOWLY
3.......SIEVE FLOUR, MILK AND CHARCOAL POWDER
4.......PREPARE PINEAPPLE FILLING OF 25 GM EACH, DOUGH 30 GM EACH
5.......FLATTEN DOUGH, PUT IN FILLING
6.......MAKE A LONG SHAPE, PRESS INTO MOULD
7.......BAKE AT 190C FOR 15 MINS , LOWER TEMP TO 170C. TURN THE TART UPSIDE DOWN, BAKE ANOTHER 5 MINS
8.......PULL OUT OF THE MOULD AFT COOL AND KEEP IN AIR TIGHT CONTAINER