Red Velvet Layer

Ingredient:
250gm Butter
5 Eggs  (Grade A)
235gm Flour
2-3 tbsp Coco Powder
175gm Castor Sugar
150gm Condensed Milk
1 cup (135gm) Mixed Berries Yogurt
1tsp Ovallet
Red Colouring

Cheese Layer
500gm Cream Cheese
3 eggs (Grade A)
100 gm Castor Sugar

Method (Red Velvet)
1. Beat Butter and Sugar until fluffy.
2.Add in ovellate, eggs one by one white continue beating until smooth
3.Add in condensed milk and milk well.
4.Add in flour , yogurt and red colouring.Mix well

Method (Cream Cheese)
1.Beat cream cheese & sugar until smooth and combined.
2.Add in eggs and mix well.
3.Start Layer with 2 layer Red Velvet and 1 layer of cream cheese.Repeat until all done.
4.Use 8" x 8" Tray...180c...About 7 tbsp per layer.
5. Last layer use upper n lower temp to bake for 15 minit.

Neopolitan Layer Cake

Ingredient: (A)
250gm Butter
150gm Castor Sugar
14 Eggs Yolk (Gread A)
5 tbsp Condensed Milk

Ingredient (B)
150gm Gula Castor
7 White Eggs
1/4 Cream Of Tarter

Ingredient (C)
160gm Hong Kong Flour
40gm Horlick
1 tsb Baking Powder
1½ tsp Strawberry Past + Red Colouring
1½ tsp Coklat Emulco + Nescafe

Method:
1. Beat Butter,condensed milk and sugar until fluffy.
2. Add in eggs yolk one by one.
3.Add in flour
4.At other bowl, beat white eggs and cream of tartar.Then add in sugar beat until soft pick.
5. Mix with butter
6. Divide to 3 portion ( Coffee, Strawbbery,Original)
7.Start Baking...with temp 180C
8. 8" x 8" tray...about 7 tbsp per layer

Pineapple Tart

Pineapple Tart

Ingredient:
115gm Butter
115 gm Ghee
1 eggs Yolk
450gm Multipurpose flour
A pich of salt

Method:
1.Mix all together .
2.Choose Mould
2.Bake for 180C .....20-25minit

 

Salad

Ingredient:
3 pcs Hot Dog
3 nos Boil Egg
Potato, Raisin, Mayonis,

1. Boil Hot and cut into Love Shape
2. Use non stick Pan to fry the hot dog and add in eggs.Use Slow Heat

Cappuccino Crepes Cake

To Make Crepes Cake:
A  450gm Fresh Milk
     260gm Eggs
     1tbsp Cappuccino Paste
      120gm Plain Flour
      60gm icing Sugar
B   60gm Butter (Melted by double Boiling)

Method:
1.Place ingredient A into a large mixing bowl.Beat butter until smooth.Rest for 30 minit.
2.Add in ingredient B and mix well
3.Heat 8" round non stick pan over medium heat.Start to fry until finish ( 18-19 Layer)

For Filling:
250gm cream Cheese
100gm icing sugar
2tbsp fresh milk

Method:
Mix all the ingredient and beat until smooth.
Then Layer the cake and make your own decoration.

Batik Roll Cake

Ingredient:

10 Eggs Grad A
500gm Butter
300gm Hong Kong Flour
150gm Castor Sugar
100gm Horlic
150gm Serikaya
300gm Caramel Milk
1 tbsp Ovallete
1 tbsp Pandan Paste
1½ Tbsp Koko powder+1 tbsp nescafe ( mix 1 tbsp hot water)

Method:

1. Beat Eggs, sugar and ovallete until fluffy
2. In separate  bowl, beat butter, caramel milk, serikaya, horlic until creamy.
3.Add (1) + (2)
4.Add Hong Kong Flour
5. Divide to 3 portion
    ( 1 x Vanilla, 1 x Pandan Paste and 1 x koko + Nescafe)
6.Bake 180c ( 9" x 9" Tray)
7.1st Layer Use up and down heat , 2nd layer and above upper heat
8. After finish layer bake another 10 minit ( up and down temp)

Potato Ball with Nian Gao

 Ingredient:
150gm Mashed potato
40gm Glutinous Flour
10gm Plain Flour
15gm Sugar
Nian Gao (Cut Into Small Cubes)
4tbsp Sesame Seeds (For Coating)

Method:
1.Mashed the potato while hot after steamed

2.Add in Glutinous floor, plain flour and sugar.Mix to a soft smooth dough.
3.Take a small piece of dough (about 15gm).Place a piece of Nian Gao.Wrap & shape into
   round ball.
4.Coat with sesame seeds.
5.Deep fry in hot oil over medium heat till golden brown.Drain on paper tower and serve warm

             

      

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