Chocolate German Cookies

Ingredients:
250gm Potato Starch
160gm Multipurpose Flour
2 tbsp Milk Powder
250gm Golden Churn Butter
60gm Icing Sugar
1tbsp coco power

Methods:
1.Sifted the potato starch and multipurpose flour together.
2.Cream butter and icing sugar until smooth.
3.Add in mix flour and mix into dough.
4.Divide dough into 2 portion.1 Portion mix with coco powder.
5.Split into small portion and make it round.(Combine coco dough +original dough)
6.Bake 180 degree 15 minit.

Snow Ball Cookies (momo)

Ingredients:
300gm Ghee
200gm Golden Churn Butter
4 eggs Yolk
1kg Multipurpose Flour

Coating:
Milk Powder + icing Sugar

Method:
1.Fry the flour with small heat about ½ hour.Keep it cold.Store in the container within 1 day.
2.Add Ghee and Butter together and mix-well.Add in egg yolk and mix-well.
3.Add in the fried flour and mix-well.
4.Split into small portion and make it round.
5.Bake 160 degree 15 minit.Keep it cold.
6.Remove and roll over the milk powder + Icing sugar.

Cheesy Pineapple Tart

Ingredient:
200gm Golden Churn Butter
40gm Icing Sugar
2 Eggs Yolk
250gm Multipurpose Flour
50 gm Milk Powder (i Use Dutch Lady)
40gm Corn Flour
60gm Cheedder Cheese

500gm Pineapple Jam

Egg Wash:
2 egg yolk
1 tbsp Eveloped

Method:
1.Beat butter and icing sugar until creamy.
2.Add in eggs yolk.Beat until combine.
3.Then Combine all the ingredient.Except Pineapple Jam
4.Shape and wrap with pineapple Jam, Brush with egg wash.
5.Bake tempreture170 20 minit or until the color golden brown.

M&M Chocolate Cookies

Ingredients:
250gm Butter
50 gm Icing Sugar
300gm Multipurpose Flour
½ tsp Baking Powder
250 gm M&M Chocolate

Method
1.Beat butter and icing sugar until creamy.Add flour and baking powder
2.Shape and deco with M&M Chocolate
3.Bake 170 degree 15 minit.

Chocolate Cadbury Pandan Layer Cake

Ingredients:
500gm Butter
300gm Marie Biscuit (Blend)
80 gm Castor Sugar
10 Nos Eggs (Grade A)
75ml Cold Water (from Fridge)
50 gm Coconut Flour (1 Pkt)
1½ tbsp Ovalette
300gm Evoprated Milk
Chocolate Cadbury ( 48 pcs)
Pandan Pes
Green Colouring

Method:
1.In a mixing bowl, combine Marie Biscuit flour (Blend), Coconut flour, eggs, Ovalette, castor sugar, and cold water and beat until fluffy and creamy.
2. At the other mixing bowl, combine Butter and evoprated milk, beat until combine.
3.Combine Both ingredient.

4.Divide into 3 portion (2 original, 1 add pandan pes and green colour)
5.Tray: 8" x 8", 180 Temperature, 7tbsp per layer, bake 5 minit every layer
6.1st Layer use lower n upper heat
7.2nd layer and above use upper heat

8.Layer: (2 Layer Original, 1 layer Pandan + Chocolate,2 layer Original, 1 layer Pandan+Chocolate,1 layer pandan, 2 layer original, 1 layer pandan + Chocolate, 2 layer original, 1 layer pandan and 1 layer original)

9.Last turn temperature to 160, use lower and upper heat , bake for 10 minit.

Sarawak Cheese Layer Cake

Ingredients A:

7 Egg (Grade A)
220 gm Multipurpose Flour
(if Use Hong Kong Flour 250gm)
80gm Castor Sugar
1 tbsp Ovalette
75 ml water from fridge (Cold Water)

Ingredients B
250gm Butter
250gm Cream Cheese
8 tbsp Evoprated Milk

Method:
1. Combine all the ingredient A in a mixing bowl and beat until fluffy and creamy.
2. At the other mixing bowl, combine ingredient B and beat until combine.
3.Combine Both ingredient.
4.Tray: 8" x 8", 180 Temperature, 7tbsp per layer, bake 5 minit every layer
5.1st Layer use lower n upper heat
6.2nd layer and above use upper heat
7.Last turn temperature to 160, use lower and upper heat , bake for 10 minit.