Cream Puff泡芙饼

Cream Puff
泡芙饼

Ingredient(A)
材料(A)

Butter 200g
牛油

Water 500g
水

Salt 3g
盐

Plain Flour 250g
低筠面粉

Egg 7Pcs
鸡蛋

Ingredient(B)
材料(B)

Instant custard powder 100g
即溶蛋黄粉

Fresh milk 250g
鲜奶水

Method
做法


1. Boil butter with water. Add in plain flour, salt and blend evenly.
把牛油和水一起煮溶加入面粉和盐搅拌。

2. Add in eggs one at a time. Use blender to blend evenly. Use piping bag to pipe out the shapes. Then bake in an oven.
然后把蛋一粒粒加入后用机器拌均匀。最后用胶袋挤出形状去烘。

Meringue Loselle蛋白饼

Meringue Loselle
蛋白饼

Ingredient
材料

Egg white 30g
蛋白

Sugar 150g
糖

Silvia soft meringue 70g
蛋白粉

Corn starch 80g
玉米粉

Coffee 5g
咖啡

Chocolate chips for deco 50g
巧克力粒(装饰)

Method
做法

1. Beat the egg white, sugar and silvia soft metingue until fluffy, add the corn starch. Beat until combined. Follow add in coffee mix until even.
把蛋白，糖和蛋白粉打至松软。加入玉米粉打至混合均匀。加入咖啡精。


2. Put the mixture in a piping bag fitted with a large star nozzle and pipe 4 small whirls onto the prepared baking sheets.
把粉团放进管状袋，用形状管嘴窄出4个小模型。

3. Use 130 degrees to bake till cooked.
用130度烘培。

Cheesey Shortbread芝士香脆饼

Chessy Shortbread
芝士香脆饼

Ingredient
材料

Butter 270g
牛油

Icing sugar 200g
糖份

Egg 30g
蛋

Salt 5g
盐

Plain flour 480g
面粉

Milk powder 100g
牛奶粉

Evaporate powder 30g
奶水

Baking powder 5g
发粉

Sodium bicarbonate 2g
苏打粉

Cheedar cheese 60g
芝士

Method
做法

1. Beat the butter and icing sugar, salt until creamy. Add in egg slowly and evaporate milk until even.
把牛油，糖粉，盐打至奶油状。慢慢加入鸡蛋和鸡蛋和奶水混合均匀。

2. Sift the flour, milk powder, sodium bicarbonate, baking powder mix into the mixture follow in cheedar mix even, ready for use.
把面粉筛过，加入奶粉，苏打粉，发粉，参入芝士混合均入均匀。用150度温度烘培。

Chocolate Classic Cake巧克力经典蛋糕

Chocolate Classic Cake
巧克力经典蛋糕

Ingredient
材料

Butter 500g
牛油

Sugar 420g
糖

Egg 450g
鸡蛋

Chocolate powder 100g
巧克力粉

Plain flour 350g
低筠面粉

Corn starch 30g
玉米粉

Baking soda 1g
苏打粉

Sofcolate original cream 150g
巧克力膏

Method
做法

1. Beat butter and sugar until creamy.
把牛油和糖打至乳状。

2.Slowly add in egg at a time.
慢慢加入鸡蛋。

3.Carefully fold the flour and corn starch and baking soda into the mixture.
加入面粉，玉米粉和苏打粉在混合物。

4.Lastly add the sofcolate original cream together and bake with 160 degrees.
最后加入巧克力膏。用160度烘熟为止。

伦敦杏仁饼London Almond Cookies

London Almond Cookies
伦敦杏仁饼

Ingredient
材料

Butter 250g
牛油

Icing sugar 120g
糖粉

SP flour 450g
SP粉

Egg yolk 2 Pcs
蛋黄

Shortening 100g
白油

Vanilla essence 1 tsp
香精

Toasted whole shelled almonds 500g
杏仁(烘过并搅粹)

Toasted nibbled almonds 200g
杏仁(整粒)

Cooking chocolate 500g
煮好的巧克力

Method
做法

1. Cream butter and icing sugar until light and fluffy.
将牛油和糖粉打发。

2. Add in vanilla essence and egg yolks and cream for a minutes.
加入香精和蛋黄打1-2分钟。

3. Add in flour and mix well.
加入面粉拌均。

4. Take a piece of the toasted whole shelled almonds and cover it with some dough and shaped into an oval shaped.
用少许面团包着一粒杏仁饼把它包成圆形。

5. Bake at 180 degrees until light brown and then coat the cookies with melted chocolate. Place the chocolate coated cookies into a brown paper cup and topped with toasted nibbled almonds.
以180度烘至金黄色。然后可淋上巧克力，并加上撒上杏仁粹。

杏仁开心果饼Almond Pistachios Biscuit

杏仁开心果饼Almond Pistachios Biscuit

Ingredient A
材料A

Shortening 200g
白油

Butter 100g
牛油

Icing sugar 150g
糖粉

Almond essence 1 tsp
香精

Ingredient B
材料B

SP Flour 250g
SP粉

Self raising flour 220g
自发面粉

Toasted coconut shreds 100g
椰丝

Ground almond 50g
杏仁粒

Ground pistachios 50g
开心果

Method
做法

1. Cream A in a mixer lightly for 4 minutes.
将A材料搅拌至松发。

2. Combine B and B to creamed mixtures above, mix thoroughly until dough is firm enough to be cut.
再加入材料B搅拌均匀搓成团。

3. Roll out dough and cut into shape.
将面团杆成片印出各种形状。

4. Glaze with egg yolk and bake in preheated oven at 160 degrees for 20 minutes.
把印好的饼干扫上蛋液以160度烘20分钟。

Fruit Cheese Cake水果乳酪蛋糕

Fruit Cheese Cake
水果乳酪蛋糕

Ingredient
材料

Mali biscuit 28 Pcs
玛丽饼干

Wafer biscuit 20 Pcs
消化饼干

Butter 125g
牛油

Longan Bit
龙眼

Cheese 250g
乳酪

Whipping cream 230g
鲜奶油

Castor sugar 20g
幼糖

Filled milk 70ml
奶水

Fish gelatin 13g
鱼胶粉

Water 50ml
水

Method
做法

1. Crush biscuits into fine pieces. Add on butter and press to the base of tray.
饼干打碎至细加上牛油压紧至盘底。

2. Put in refrigerator to harden.
然后放进冰箱使它硬化。

3. Blend cheese and castor sugar. Slowly add on filled milk.
乳酪和幼糖先打搅拌慢慢加奶水。

4. Mix fish gelatine and water evenly. Steam till dissolve.
鱼胶粉和水拌均蒸溶。

5. Mix whipping cream and cheese evenly.
鲜奶油加乳酪打均匀。

6. Put into biscuit tray to freeze for 3 to 4 hours.
倒入饼干盘内冷冻3至4个小时。

Banana Cake香蕉蛋糕

Banana Cake
香蕉蛋糕

Ingredient
材料

Banana 4 Pcs
香蕉

Egg 3 Pcs
鸡蛋

Butter 125g
牛油

Icy Sugar 125g
幼糖

Self raising flour 160g
自发面粉

Baking soda ½ tsp
苏打粉

Method
做法

1. Put butter, icy sugar to a deep bowl. Use hands to blend till light yellow colour.
先将牛油，糖粉放入深盘内，用手搅拌成浅黄色。

2. Add in eggs. Mix evenly. Add in mashed banana. Mix and blend evenly.
加入鸡蛋。拌均再加入已压烂的香蕉拌均。

3. Slowly add in blended self raising flour little at a time.
接着慢慢加入已拌均之自发面粉。一边加入一边拌均。

4. Quickly pour the mixture into the mould which is greased with butter and flour. Put inside the oven which is pre=heated at 180 degrees and bake for 30 minutes.
快手把(3)倒入已抹上牛油与少许模型内，放入已预先烘热的烘炉，烘30分钟即可。

Seri Muka / Glutinous Santan Dough班兰糯米糕

Serimuka / Glutinous Santan Dough

 班兰糯米糕

 Glutinous Layer 糯米层材料

 Ingredient 

材料

 Glutinous rice 600g 

糯米 

 Salt ½ tsp 

盐 

 Santan 200ml

 椰汁

 Water 400ml

 水

 Pandan leaves 2 Pcs 

班兰叶

 Method 

做法

 Cook the above ingredients till boiling. Cover the pot for 15 minutes. Then pour on to a 7 inches tray and press the mixture until it is firm. Steam for 20 minutes for use later. 

将上述材料煮滚加盖15分钟，取出倒入已经涂油的7寸盆内。压紧后蒸20分钟即可。 

 Coconut Layer 椰浆层 

 Ingredient 材料 

 Fine sugar 200g 

幼糖

 Corn flour 35g

 玉米粉

 Tapioca flour 35g

 木薯粉 

 Thick santan 250ml

 浓椰浆 

 Pandan leaves juice 

100ml 班兰叶水 

 Method 

做法 

 Mix and blend the above ingredients evenly. Sieve them and pour into a pot. Cook and stir continuously until the liquid turns coagulated. Pour in glutinous rice on top. Steam it for 35 minutes and ready for serving. 

将上述材料混合均匀过滤放入锅内蒸煮须不停慢慢搅动至液体呈即将状即倒入糯米层上。以温火蒸35分钟即可。