Sweet Bun甜面包

Sweet Bun
甜面包

Ingredients
材料

H/P Flour 1,000g
高筋粉

Sugar 180g
糖

Emplex 15g
面包改良洗发剤

Cold Water 550g
水

Milk power 20g
牛奶粉

Margerine 100g
菜油

Instant yeast 15g
酵母

Salt 1 tsp
盐

Egg 1 no
鸡蛋

Method
方法

1. Mix the above ingredients till a smooth dough, rest for 10 minutes.
Divide the dough into 40gs each, arrange in a baking tin, rest for 20-30 minutes.
Apply egg yolk on top of bread, 160 degrees and bake for 20 minutes.
将以上全部用料搅均匀.搁置一会儿,即将粉面团分成40克小球形,排列在烘盘内,待发至双倍大.然后扫上蛋液,便可以以160度火烘20-25分钟.

Pandan Kaya Layer Cake班兰咖椰蛋糕

Pandan Kaya Layer Cake
班兰咖椰蛋糕

Cake Ingredient A
材料

Sponge mix 300g
蛋糕粉

Eggs 5Pcs
鸡蛋

Water 75ml
水

Pandan essence 1/2tsp
班兰香精

Melted butter 75g
牛油


Pandan Filling
班兰馅料

Sugar 250g
糖

Santan 500g
椰浆

Water 1100ml
水

Cornstrach 60g
玉蜀粉

Hoe Kwe Strach 70g
何贵粉

Pandan juice 4Tbsp
班兰汁

Pandan essence 1tsp
班兰香精

Salt 3/4tsp
盐

Jelly powder 1 tsp
Jelly 粉

Method
做法

1. Beat sponge mix, eggs, water and pandan juice until light add fluffy. Add in pandan essence, cplouring and
melted butter, mix well. Pour into a lined 9 inches round cake tin. Bake at preheated oven at 180 degrees for
30-35 minutes.
将混合面粉，鸡蛋，水和松白加入班兰香精和牛油拌均倒入铺了油纸的圆形烘盘成入预热的烤箱以180度烘30-35分钟。

2. Split cool cake into 3 layers horizontally. Place a layer in a cake tin, then one third of filling. Continue
layering until finished. Chill in fridge until set.
将冷却的蛋糕切成3片，放入一片在烘盘倒入的馅料继续放入蛋糕至倒完馅料为止放入冰箱冷藏。

Ice Jelly文头雪

Ice Jelly
文头雪


Ingredient(A)
材料(A)

Ice jelly powder 20g
爱玉冰粉

Sugar 450g
糖

Water 300ml
水

Ingredient(B)
材料(B)

Water 2600~2700ml
水

Pandan leaves 5 pcs
班兰叶

Sea coconut 1 can
海底椰

Method
做法

1. Ice jelly powder mix with 2600ml ~ 2700ml water, stir.
将爱玉冰粉和2600~2700毫升的水拌匀.

2. Cook till tick, serve cold.Can serve with honey sea coconut if preferred.
以中火将(1)混合液煮至沸即可.待冷置入冰箱.吃用时,加入酸柑汁,糖液或其他所喜爱之果类如海底椰,亚答仔等.


Syrup
糖浆

Sugar 450g
糖

Water 300ml and 5 pieces leaves, boil together to form syrup.
水 300毫升和5片班兰叶煮成糖浆.

Red Bean Sesame Ball芝麻豆沙球

Red Bean Seasame Ball
芝麻豆沙球

Skin Ingredient
皮料

(A) Glutinous rice flour 300g
糯米粉

Hot water 250ml
热水

Castor sugar 100g
幼糖

(B) Wheat flour 50g
丁面粉

Boiling water 100ml
滚水

(C) White Seasame Some
白芝麻

Filling
馅料

Red bean 600g
红豆沙

Method
做法

1.Mix glutionus rice, water and sugar as (A) to form dough. Add in ingredient (B) then mix in ingredient
(C) and knead until smooth.
将糯米粉和糖混合成面团,加入(B)材料再把(C)材料加入挫成柔活为止.

2. Divide the dough into 28 portions. Put red bean filling on to the portion and knead into rounded shapes.
Dip a bit of water. Coat with white seasame.
将面团分成28粒便把豆沙挫圆后沾上少许水混上芝麻.

3. Deep fry till golden colour.
炸成金黄色.

Marie Steam Layered Cake 马尼饼千层蒸糕

Marie Steam Layered Cake
玛丽饼千层蒸糕

Ingredient A
材料A

Butter 120g
牛油

Margarine 120g
菜油

Sugar 150g
糖

Ingredient B
材料B

Eggs 5Nos
鸡蛋

Glycerine 1tsp
甘油

Vanilla Essence 1tsp
香精

Ingredient C
材料C

Marie biscuit 250g
玛丽饼

Ingredient D
材料D

Nescafe 1tsp
咖啡

Coffee Ermalco 1tsp
咖啡香精

Method
做法

1. Beat ingredient A until light and fluffy
将材料A打至松发。

2. Beat eggs until fluffy slowly add in glycerine and vanilla essence.
将鸡蛋打发后慢慢加入甘油和香精。

3. Mix A into B, then add in ingredient C.
将A加入B后加入材料C。

4. Divide batter into 2 portions. One portion remain original and subdivide into two equal parts.
Another portion add in ingredients D and subdivide into two equal parts.
将面糊分成两份。一份保持原状，另一份加入材料D。

5. Pour the original mixture into a 7 inches cake tin and steam for 10 minutes. Then pour in the coffee batter
and steam for another 10 minutes. Repeat the alternating layering to the and. Lastly steam for 15 minutes.
倒一层白面糊在7寸盘，以大火蒸10分钟。然后再加入咖啡面糊。继续蒸10分钟。重复一次，最后以大火蒸15分钟。

Black Forest Baked Cheese Cake黒森林芝士蛋糕

Black Forest Baked Cheese Cake
黑森林芝士蛋糕

Ingredient A
材料A

Butter 250g
牛油

Cocoa Powder 4 Tbsp
可可粉

Ingredient B
材料B

Cream Cheese 250g
奶油芝士

Salt A bit
盐

Sugar 100g
糖

Corn Flour 1 Tbsp
玉蜀黍粉

Ingredient C
材料C

Sugar 150g
糖

Egg 4 Nos
鸡蛋

Ingredient D
材料D

Self Raising Flour 150g
自发面粉

Baking Powder 1 tsp
发粉

Ingredient E
材料E

Dark Pitted Cherries 1 Can
黑果樱桃

Method
做法

1. Mix well ingredient(A). Add in ingredient (C), then add in Ingredient (C).
拌均匀材料(A)。加入材料(C),再加入材料(D)。

2. Mix well ingredient (B).
拌均匀材料（B）。

3. Mixed well step (1) and step (2) ingredients. Pour into 7’ tray.
把步骤（1） 和（2） 的材料拌均匀。倒入7寸模型。

4. Bake at 180 degrees for 45 minutes.
以180度烤45分钟。

Chocolate Ice Cream Cake巧克力冰淇淋蛋糕

Chocolate Ice Cream Cake

Cake Ingredient

Super cake flour 250g
Whole egg 250g
Water 50ml
Corn oil 50ml
Chocolate essence 1 tsp
Chocolate powder 11/2 Tbsp
Fresh cream 150g
Filled milk 50ml
Chocolate 1 tsp

Method
1. Blend eggs and cake flour. Use high speed to beat for 1 while.

2. Slowly add in water and beat till fluffy. Add in chocolate paste and chocolate flour and blend evenly.

3. Add in corn oil to stir evenly. Use 150 degrees to bake till baked.


Ice Cream

Ingredient A

Ice Cream flour 50g
Cold filled milk 150g
Topping (fresh milk) 200g

Ingredient B

Chocolate paste 1 tsp
Chocolate powder 2 Tbsp

Ingredient C

Almond powder 100g
Cashew nut 100g

Method

1. Mix topping, ice cream flour and cold filled milk. Beat till fluffy.

2. Add in ingredient (B). Blend evenly.

3. Add in ingredient (C). Apply the mixture on the cake.

Rainbow Ice Cream Cake 彩虹冰淇淋蛋糕

Rainbow Ice Cream Cake

Ingredients

Eggs 5 Nos
Egg Yolk 2 Nos
Optima Flour 150g
Hong Kong Flour 40g
Water 70g
S.P. 15g
Corn Oil 50g
Vanilla Essence A Litter

Method

1. Beat eggs, optima flour, Hong Kong flour, S.P. beat for 5 minutes. Pour in water and essence, mix well.

2. Remove from the mixer, add in oil and use hand, mix well. Pour into baking tin.

3. Bake for 12 minutes at 200 degrees. Put the cake into a bowl. Let cake cool.

Ice Cream Filling

Ingredients

1. Neutral Fond powder 100g, Cold milk 300g

2. Strawberry Jam A little
Kiwi Jam A little
Mix Fruit A little

Method

Bring (1) to beat till fluffy. Remove from mixer. Add in (2). Cover with a piece of round cake. Pour remaining mixture over cake and leave aside in freezer for 3 hours. Remove the cake from the bowl, then decorate and serve.