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Bandar Baru Salak Tinggi, Selangor, Malaysia
Sous Chef Grand Mellinium &; Copthorne Group Hotel.Sulaymaniyah.Kurdistan.

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Sunday, January 27, 2013

Pastry Kitchen ( Recipe)

Sponge Cake ( 1 round cake mould > 500g)



Ingredient:
1-Sponge Mix ( 2kg) > 4 round cake mould / 500g
2-whole  egg ( 40 nos )
3-plain water ( 350ml)
4-Corn Oil ( 300ml)

Method:
1- Flour , Egg & Water Put Inside Mixing Bowl ( Beat Till Form )
2- Slowly Pour Corn Oil Inside Mixing Bowl Beat Till Form
3- Transfer To Baking Mould With Dressing Papper Bottom
4- Bake Inside Oven ( 160Darjah Celcius ) 45 Min

Picture 




MUFFIN( 30 nos )

Chocolate Muffin / Strawberry Muffin / Corn Flake Muffin / Walnut Muffin / Chocolate Chip Muffin
Blue berry Muffin / Banana Muffiin/ Raisin Muffin / Plain Vanilla Muffin & etc

Ingredient :
> 1kg - Muffin Flour ( Tepung Muffin )
> 6 nos - whole egg ( Telur Ayam)
> 250ml - water ( Air )
>200ml - corn oil ( Minyak Jagung )

method :
> beat muffin flour / egg & water till form With Mixing Bowl
> slowly add in oil - beat
> transfer & pour inside muffin mould with muffin cup papper
> bake 160darjah celcius / 18 min.







Done By Sous Chef Zairi Zaidi



CREAM CARAMEL

Ingredient:
> 4 ltr - fresh milk ( susu segar )
> 400g - sugar ( gula pasir)
> 2 tbsp- vanilla essence
> 480 g - Vanilla Flavoured Flan Mix ( flavvour flan vanilla)

Method:
> Boil Fresh Milk / Sugar/ Vanillla Escence Till Boiling
> Low Fire stove - Pour in Vanilla Flan - Stir Well
> Pour Inside Bowl With Bottom with Sauce Caramel
> Let Cool > Keep Inside Chiller

Sauce Caramel
> Sugar Sauteh Till Brown Colour on top Stove
> add in Water Slowly Stir Till everthing become sauce



done By Chef Zairi Zaidi


SCONES

INGREDIENT:
> 1kg - self raisin flour ( bluekey brand)
> 300g -Unsalted Butter
> 200g - sugar
>1 tsp - cream of tartar
> 3 nos - egg
> 200ml - fresh Milk
> 200 g Raisin


Method:
> Beat all Ingredient With Mixing Bowl Slowly Except Egg & Milk
> Add in Egg & Fresh Milk & Raisin  Beat Become Dough
> Transfer Outside . Roll Like pizza & Make Ball Shape ( 30g)
> Bake inside oven 160 darjah celcius / 20 min



Done By Sous Chef Zairi Zaidi