PREP WORK

Whipped Cream :

What you need :

● 1 whipped cream canister
● 1 pkt plant based heavy cream
● 2 charger

How to make :
● Pour heavy cream into the canister
● Tightly close the lid of the canister
● Insert 1 charger in the charger case
● Attached the charger to the canister
● Shake 5 times
● Remove the charger case and discard the charger
● Insert 1 charger in the charger case
● Attached the charger to the canister
● Shake 5 times
● Store in the FOH fridge

Shelf life : 5 days

French Vanilla Pre-Mix : 1 batch

What you need :

● French vanilla jug
● Whisk
● Hot water
● Filtered water
● 1 packet of french vanilla powder

How to make :
● Measure 500ml hot water
● Add 500g of french vanilla powder
● Mix until dissolve
● Add 1.5litre of filtered water
● Mix until fully incorporated
● Store in the FOH fridge

Shelf life : 24 hours

Cold Brew : 1 batch

What you need :

● Toddy
● Paper filter
● Filter bag
● 1 string
● Euro Roast
● Ditting coffee grinder
● Big whisk
● Cambro

How to make :
● Ensure toddy is clean and dry
● Insert paper filter in filter bag
● Grind 2.27kg of euro roast
● Grind setting #11
● Pour coffee grind in the paper filter
● Add 14.5litre of filtered water in the bag
● Stir with the whisk
● Tie the bag with the string
● Store at the BOH chiller
● Steep for 14 hours

After steeping :
● Harvest out the cold brew into the cambro
● Add 3 litres of filtered water
● Store at BOH chiller

Shelf life : waiting for ken

Cinnamon Sugar : 1 batch

What you need :

● Big rectangular SS pan
● Small whisk
● Cinnamon powder
● Caster sugar
● Air-tight container

How to make :
In the SS pan -
● Add 30g of cinnamon powder
● Add 1kg of caster sugar
● Using the small whisk and mix thoroughly
● Store in an air-tight container

Shelf life : 30 days

Glaze : ½ batch

What you need :

● Icing sugar
● Filtered water
● Hot water
● Big whisk
● Electric whisk
● Large SS tub
● Air-tight container

How to make :
In the large SS tub -
● Add 2.5kg icing sugar
● Add 650ml filtered water
● Use the big whisk and whisk until sugar is dissolved
● Add 45ml hot water
● Mix with the electric whisk until fully dissolved
● Store in air-tight container

Shelf life : 8 hours

Glaze : full batch

What you need :

● Icing sugar
● Filtered water
● Hot water
● Big whisk
● Electric whisk
● Large SS tub
● Air-tight container

How to make :
In the large SS tub -
● Add 5kg icing sugar
● Add 1.3 litres filtered water
● Use the big whisk and whisk until sugar is dissolved
● Add 90ml hot water
● Mix with the electric whisk until fully dissolved
● Store in air-tight container

Shelf life : 8 hours