Soft Rolls

Water 70gm
Yeast 30gm
Strong flour 1000gm
Freemat (pelembut roti) 10gm
Nonfat milk solid 50gm
Butter 100gm
Sugar 100gm
Salt 10gm

Methods:
1. Flour + yeast + milk + freemat + sugar
2. Masukkan water
3. Gaul secara perlahan-lahan dan seterusnya laju menggunakan mesin adunan.
4. Masukkan butter + salt.
5. Gaulkan sehingga rata. Uli doh.
6. Rape/tutup doh tadi dan letak di tempah panas atau suhu tinggi (atas oven).
7. Apabila sudah naik, tumbuk-tumbuk dan jadikan ia bulat 30gm.
8. Letak di atas oven.
9. Bakar.

*resepi lain

Soft rolls
Tepung roti 500gm
Freemat (pelembut roti) 5gm
Gula halus 60gm
Yeast/mauripan 10gm
Telur 2biji
Air/susu 200ml
Salt 5gm
Butter 50gm

Cara-cara penyediaan

1. Masukkan semua bahan didalam mangkuk pengadun. Uli selama 20 minit.

2. Tutup dengan kain basah atau plastik wrap dan biarkan doh naik dua kali ganda.
3. Tekan doh untuk mengeluarkan angin. Bentukkan doh mengikut kesukaan anda.
Biarkan doh 20 minit dan bakar dalam ketuhar dengan suhu 180 darjah celsius
sehingga masak selama 12 minit.

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Soft rolls
Resepi 2 (sumber my resepi.com)

190 ml air
400 gm tepung roti
5 sudu besar gula
1 sudu kecil garam
2 sudu besar susu tepung
1 biji telur ayam
2 sudu kecil yis segera( mauripan)
60 gm butter
1/4 sudu kecil pelembut roti

Bahan2 lain
12 batang sosej cheese
1/2 cawan sos cili
1 cawan keju cheddar

Cara-cara penyediaan.

1. Masukkan bahan2 utk roti ke dalam mesin pengadun. Adun selama 20 minit
sehingga membentuk doh.
2. Bahagikan doh kepada 12 bahagian. Bulat2 kan doh tersebut dan biarkan
selama 20 minit atau sehingga naik dua kali ganda.
3. Ambil sebiji doh. Canaikan
4. Ambil sebatang sosej dan gulung.
5. Hiris sosej yg digulung. jgn sampai putus.
6. Tolak kiri dan kanan selang seli.
7. Ulang langkah 3 hingga 6 hingga habis.
8. Biarkan doh selama 40 minit.
9. Setelah itu, sapu sos cili dan taburkan cheese. Bakar pada suhu 180 darjah
selama 12 minit. Roti siap dibakar.

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Hard rolls / French
strong flour 500gm
water 225ml
yeast 15gm
sugar 10gm
shortening 10gm
freemat 10gm
salt 10gm

Yellow river
Water 400ml
Yeast 75gm
Butter 200gm
Salt 12gm
Nonfat milk solid
Eggs 150gm
Strong flour 800gm
Soft flour 200gm
Colouring 2gm

Piza dough
Strong flour 275gm
Yeast 10gm
Shortening 30gm
Sugar 35gm
Water 125ml
Egg 1biji

Topping
Tomato coulis
Hot dog
Chicken keels
Capsicums
Pineapples
Black olives
Tuna in oils
cheese
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Pie
Mealy pie crust (bottom pie)
Soft flour 500gm
Butter 250gm
Water 125ml *boleh digantikan dengan jus oren
Salt 10gm
Sugar (optional) 10gm

Flaky pie
Soft flour 500gm
Butter 260gm
Water 100ml
Salt 10gm
Sugar (optional) 10gm

Methods:
1. Rub butter + flour
2. Tambah water dan gaulkan hingga rata.
3. Dah gaul, pastikan jangan terlalu over rub.
4. Rest for 20minit dalam chiller.
5. Sesudah rest, roll kan.

Pastry cream
Bahan-bahan: Methods:
Milk 1Liter 1. Scald the milk + ½ sugar. Do not stir.
Egg 2 no 2. Mix the egg + dry ingredients in a mixing bowl
Egg yolk 2 no using a whisk.
Custard powder 50gm 3. Masukkan 1/3 hot milk tadi ke dalam bowl tadi.
Corn flour 60gm mix and masukkan semula dalam balance hot
Castor sugar milk tadi dan kacau.
Vanilla essence 4. Kacau sehingga mixture thickens.

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Puff pastry Fruit coulis
Soft flour 500gm berries / soft fruit 100gm
Butter 60gm sugar 50gm
Salt 8gm water 20ml
Water 282ml lemon juice 7ml
Pastry margarine 300gm
*bring them to the boil until thicken

Chocolate sauce
Water 1. Cocoa + sugar ((sebati)
Sugar 2. Masukkan water + heavy cream
Cocoa powder 3. Letak atas api.
Heavy cream

*bring them to the boil until thicken

Choux paste
Water / milk 250ml
Margarine 125gm
Salt a pinch
Soft flour 187gm
Egg 315gm

Methods:
1. Combine liquid + margarine + salt in heavy saucepan and bring to a rolling boiling.
2. Add in flour all at once. Stir until form a paste. Remove from the fire.
3. transfer the dough to a bowl. Let it cool.
4. put the egg one by one. Beat until the eggs have completely absorbed.
5. ready to use.
6. baking tip, 200 for 25 minutes. Do not open the oven for 1 st 15 minutes.

Meringue- sugar, white egg, salt

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Basic butter cake
Butter 250gm For variation:
Sugar 250gm for marble cake:
Eggs 5biji 1/3 cup milk
Soft flour 250gm +
Baking powder ½ tsp 20gm cocoa powder
Salt a pinch substitute:
Vanilla esc ½ tsp for fruit cake
Add 300gm mixed fruits
+
3 tbsp golden syrup/glucose/honey

*250gm castor sugar or brown sugar

Basic sponge cake

Eggs 8biji For variation:
Castor sugar 250gm for chocolate sponge cake:
Soft flour 250gm 200gm flour
Water 100ml +
Ovelette/quick 75 25gm 50gm cocoa powder
Baking powder 1tsp
Vanilla esc 1tsp
Melted margarine 125gm

Chocolate moist cake

Castor sugar 230gm methods:
Butter 125gm 1. Peel chocolate.
Eggs 3biji 2. Sugar + butter. Pukul/gaul hingga.
Self raising flour 125gm – sieve(ayak) kembang.
Cocoa powder 50gm – sieve(ayak) 3. Masuk telur 1 per 1hingga kembang.
½ cup milk 4. Masukkan glucose 2cubit.
Some glucose 5. Pastikan mesin dia rata2.
6. masuk flour & milk selang-seli.
*180’c 35minutes 7. jangan over beat. Sapu butter pada
tray.
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Chocolate ganache
Heavy cream 500ml + chocolate 500gm – cook

Fresh cream
Vivo cream 1liter + fresh milk 500ml – putar, jangan over putar.

Butter cookies (piped cookies) *180’c 10-15 minutes

Soft flour 250gm 1. Butter + sugar + vanilla. Pukul 50 saat
Butter 250gm jangan sampai kembang sangat.
Icing sugar 165gm 2. Masuk dry ingredient. Mix.
Vanilla 2tsp
Salt a pinch

Chocolate almond (icebox method)

Castor sugar 125gm 1. Butter + sugar. Pukul.
Margarine/butter 300gm 2. Masuk all dry ingredient.
Soft flour 400gm 3. Gaul sampai sebati.
Salt a pinch 4. Uli panjang2. Rape kan.ketat2.
Cocoa powder 30gm 5. Masukkan dalam freezer/chiller.
Roasted almond flakes 50gm 6. Dah beku//keras, potongkan.
Baking powder ½ tbsp

Sarang semut/kota semut

Butter 250gm 1. Butter + vanilla + egg yolk.
Icing sugar 100gm 2. After that, masuk dry ingredients.
Soft flour 350gm 3. Dah siap, shape kan and sagat.
Custard powder 100gm 4. Bakar 180’c 10-15minutes.
Egg yolk 1biji
Vanilla esc 1tsp

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Chocolate chip cookies
Butter 230gm
Brown sugar 300gm
Vanilla esc 1tsp
Eggs 2biji
Soft flour 300gm
Cocoa powder 5gm
Baking powder 1tsp
Chocolate chip 250gm
Walnut, roasted, chopped 100gm

Apple strudel
phyllo pastry 1. Alaskan tray dengan kertas minyak
nuts (assorted) chopped 200gm atau kain.
cinnamon powder 1 tsp 2. Letak 10 lapisan phyllo pastry.
apple filling 3. Buka helaian yang pertama, salutkan
margarine melted margarine. tabur nuts.
4. ulang sehingga selesai kesemuanya.
5. isikan apple filling tadi dan gulungkan.
*180’c 25minutes 6. bakar dan potong.

Bread butter pudding

Milk 1.5liter 1. Panaskan milk + heavy cream. Tak over heat.
Heavy cream 1liter 2. Alaskan aluminium pada loyang 3@2 layer.
Castor sugar 500gm 3. Kacau telur + castor sugar + custard powder
Eggs 15biji 4. Masukkan milk tadi dan sentiasa kacau.
Custard powder 4tbsp 5. Semasa kacau, masukkan butter.
Bread 500gm 6. Susun roti dalam loyang.
Raisin 50gm 7. Masukkan liquid.
Chocolate chip 50gm
Butter 100gm * 180’c 45minutes

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Vanilla sauce
Milk 500ml
Heavy cream 500ml
Vanilla esc 1tbsp
Egg yolk 6biji
Castor sugar 150gm

Cream brulee
Egg yolk 15biji 1. Panaskan milk + heavy cream.
Milk 500ml 2. Telur + vanilla + sugar (kacau)
Heavy cream 500ml 3. Masukkan milk sikit-sikit.
Castor sugar 125gm 4. Steam bake 180’c 30minutes.
Vanilla esc 1 tbsp 5. Masukkan air dalam loyang 2cm.

Vanilla bavarian (cold dessert)

Gelatin 22gm 1. For cream anglaise, egg + ½ sugar + vanilla
Water 150ml *nak tambah coklat pun boleh
2. Milk + ½ sugar . panaskan.
For cream anglaise: 3. Pukul heavy cream sampai kembang.
Egg yolks 125gm 4. Gelatin + water. Biarkan ia kembang.
Sugar 125 gm 5. Milk yg suam + (method no.1 + no.3)
Milk 500gm 6. Kacau perlahan-lahan.
Vanilla 8ml 7. Masukkan gelatin perlahan-lahan. Kacau.
Heavy cream 500ml

Chocolate mousse
Castor sugar 46gm (tidak pasti) 1. Meringue (beat sugar + egg)
Egg 2biji 2. Castor sugar + egg
Cooking chocolate 60gm 3. Cairkan chocolate
Whipping cream 45gm 4. Beat whipping cream.
5. gabungkan semua bahan.
For meringue: 6. Set 24jam.
Castor sugar 23gm
Egg white 2biji

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Crème caramel (puding hangus)
For castard:
Milk 500ml
Egg 4biji
Castor sugar 100gm
Vanilla esc as needed

For caramel:
Castor sugar 200gm
Water 1tbsp

Fruit salad
Mix of fresh fruit (cut in the small size)
Sugar as needed
Water as needed
1 stick cinnamon stick (hiasan)

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