Hollander Torte (Almond Pie)

Ingredients~For 4pcs (6 inch)


Butter 165g
Sugar 160g
Ovalet 30g
Eggs 160g
All Purpose Flour 130g
Baking Powder 4g
Ground Almond 105g
Milk 82g


Method~

1.Creaming method.
2.Coat pie bottom with some blueberry and sprinkle some raisins.
3.Transfer batters into the baked pie. 200g each.
4.Bake 160c 40 mins.


Pie Shell~ For 4pcs (6 inch)
Ingredients~
Butter 200g
Icing Sugar 100g
All Purpose Flour 420g
Egg 60g

Method~
1.Rub-in method.
2.Put in the pie mould. Bake at 200c for 10 mins

Noodles

Ingredients ~

All Purpose Flour  500 g  

Egg (A)   4 pcs

Butter  30g

Tomato Sauce ~


Ingredients

3 large onions
3 tomatoes
1 tin tomato paste
1/2 teaspoon sugar
1/2 teaspoon salt
oregano & bay leaves
3 tablespoons cooking oil
2 pips garlic

Method~



1.Grind the onions & garlic. Separately grind the tomatoes.
2.Heap up the cooking oil. Pour in the grounded onions & garlic and cook till yellowish in colour.
3.Add in the tomatoes & tomato paste.
4.Cook for a further 5 mins. Lastly add in the oregano & bay leaves. Season with salt, sugar and cook till sauce thicken.

Paus

Ingredients For Skin ~


 (A) 
All Purpose Flour  500g
Baking Powder  2 tsp
Instant Yeast 3/4 tablespoon
Water 300g


(B)
Butter 30g


Method ~


1.Mix  well ingredients (A) like a dough continue add ingredient  (B) at 2nd speed.
2.Proof for 60 mins and knead with your palms till dough becomes shiny and soft.Return dough to big bowl cover with a piece of cloth.Proof for 30 mins divide 45g each.
3.Wrap filing and proof for 30 mins.
4.Bring water to a rapid boil, place into wok a steaming rack. Lay a piece of cloth on top.Steam over high heat for 12 mins.

Kopitiam Sweet Buns

材料：（12 粒）

海绵~

高筋面粉 214g
冷水 128g
酵母 2g

面团~

高筋面粉 92g
冷水 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油～45g

做法~

1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割50g或60g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 12pcs)

Sponge~

Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough~

Bread Flour 92g
Cold Water 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g/60g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

 

Flower Ring Buns

材料：（12 粒）

海绵~

高筋面粉 214g
冷水 128g
酵母 2g

面团~

高筋面粉 92g
冷水 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油～45g

做法~

1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割50g或60g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 12pcs)


Sponge~

Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough~

Bread Flour 92g
Cold Water 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or overnight.
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g each.
5.Proof until double size. Bake until golden brown 160c for 12 mins.

Variety Sweet Buns

Ingredients

 (for 12pcs)

Sponge~

Bread Flour 214g
Cold Water 128g
Instant Yeast 2g


Dough~

Bread Flour 92g
Cold Water 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or overnight.
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g each.
5.Proof until double size. Bake until golden brown 160c for 12 mins.