Cakes & Breads


Ingredients:
(Dry Ingrediants)
125g palin flour
1 tbsp milk powder
1 tsp baking powder (any brand)
1/8 baking soda

(B)
3 eggs

(C)
2-3 tbsp fresh milk (Full cream prefer)
(D)
1 tbsp coffee paste plus 1 tbsp water
1 1/2 tbsp almond for garnish.
Methods:

Sift the Dry ingredients for 3 times. Cream butter & Sugar until fluffy.
Beat the egg one at a  time till light and smooth by medium speed the fold in sifted flour and fresh milk alternately. Take 1/3 of the batter mix with coffeee paste, still until well combine.
Pour the mixture into a cake pan. Sprinkle the nib almond on top for garnish then Bake in  a preheat oven at 180'c for 40-45 mins.








Vanilla Sponge Cake

Ingredients:
125g Sponge Mix Flour
2 eggs
25g Water
25g Oil

Method of Cooking:
Mix the sponge mix flour, eggs and water in a mixer and beat it till light and fluffy. Put Corn Oil and mix well. Pour it to cake mould and bake at preheat 180'c for 30-40mins






Peach Mousse Cake

Ingredients:
Sponge Cake (Cut in 2 Layer)
1 egg york
5g gelatin
65ml water 
150g whipping cream 
125g peach puree 
some pure peach 






Method od cooking:
1- Beat egg york
2-Use double boil to dissolve gelatin and add in the beaten egg york and puree when gelatins is abit cool down. (Feeling Warm) then stir well (A)
3- Beat the whipping cream with mixer then pour in the ingredients A and fold it slowly. 
4-Cut the sponge in 2 -3 layer then pour the cream layer by layer and put fresh peach on top of the cake. Keep in chiller until firm. Gardish with Peach after Chilled.



Orange Cheese Frosting CakeIngredients:
(A)
150g plain flour
1 tsp baking power
1/4 baking soda
1/4 ground cinamon
1/8 tsp salt
(B)
150g butter, softened
130g brown sugar
(C)
3 Eggs
(D)
1Cup Grated Carrots
40g chopped walnuts (Toasted)
 Method:
Prehead oven 175'c
sift ingredients A
in a medium bowl, cream together butter and sugar
stir ion eggs one at a time
at sift ingredient, mix well. finally, fold in carrots. Pour the batter into the prepared pa bake for 45 mins

Orange Cheese Frosting
Ingredients:
(A)
2tbsp butter
200g Cream Cheese
(B)
80g Sugar
(C)
Juice of 1 Orange (Strained)

Method:
Beat the butter and cheese
add in sugar and beat until fluffy then add in (C)
Spread the top and side of the cake with frosting.


Fruit Flan
 Ingredients:
7 ' Sponge Cake
160g Custard Cream
60g Whipped Cream (Chilled)
Assorted Fruits

Methods:
Chill the custard cream
add in the whipped creamwhisk till smooth and fluffy.
Slice sponge cake into 2 layers then sandwish the cake with cstard cream and garnish with fruits.




Chilled Strawberry Cheese Cake

 Ingredients:
1 Sponge Cake 7"
150g cream cheese
30g sugar
2 eggs york
120g non dairy cream
90ml water
1tbsp gelatin
2 tbsp lemon juice






Methods of cooking:
Cut sponge cake into 2 layers
Cream cheese and lemon juice until smooth.
Add in cooked egg and sugar stir until smooth
boil the gelatin with water, keep aside until cool
Beat up the non dairy cream and add in step 2 (Cream Cheese) stir until even.
Add in gelatin, mix well.
Place a piece of sponge cake in a round mould.
Pour in part of the cheese mixture on top of the sponge cake.
Place second layer sponge cake on top, and pour the cheese mixture on top.
Chill for couple of hours and decorate and serve.



Apple Cake
 Ingredients:
125g green apple (Cut into dice)
50g raisin
1tsp sugar
10g butter
1/4tsp cinamon powder
1/4tsp nutmeat powder

(B)
125g butter
125g sugar

(C)
3 Eggs

(E)
1tsp double action
150g plain flour

(D)
50ml full cream milk

Methods of cooking:
Cook all ingredients A until apple is tender.
CReam butter and sugar until fluffy. Add in egg and mix well.
Add milk and gradually and alternatively. The put the cooked apple into the batter.
Pour the batter into a loaf tin and top with slice of apple.
Bake for 170'c for 40-45 minutes.





Ham Scone





Whole Wheat Bread
Ingredients:
3 cups warm water (110 degrees F/45 degrees C)



Methodsof cooking:

  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely


Italian Wheat Rolls
Ingredients:
1/2 cup olive oil





  1. In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake in preheated oven until golden brown, about 15 to 20 minutes.



PHILADELPHIA Vanilla Mousse Cheesecake

Ingredients:
40 NILLA Wafers, crushed







Blueberry Cheese Cake

Home Made Blueberry Cheese Cake 7" for SALE
RM35.00 only


Bunss



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