Pizza

Ingredients~




Pizza Dough

Bread Flour 250g
Cold Water 140ml
Instant Yeast 1 tsp
Salt 1/2 tsp
Sugar 5g
Butter 2 tbs


Method~

1.Put flour, cold water, instant yeast, sugar and salt in a mixing bowl. Mix for a few seconds with a hook and then add in butter. Mix till dough is elastic.
2.Ferment for 1 hour and divide dough into four.
3.Flattened the dough and put into oiled pan.
4.Allow dough to rise for 30 mins and half bake the pizza bases at 220c for 6 mins.
5.Spread pizza sauce evenly over the pizza base and add topping ingredients of your choice.
6.Bake at 220c for about 15 mins.




Ingredients~
Pizza Sauce
3 large onions
3 tomatoes
1 small 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.

Western Style Bread ~ German Muesli Bread ~

Ingredients ~

Straight Dough

Bread Flour    257g

Cold Water   200g

Yeast   10g

Salt  5g

Sugar  27g

Multigrain  72g

Wheat Bran  37g

  

Butter  27g

Walnuts   110g

Raisin  122g

Method ~

1. All mix together, except butter.

2. Mix 1st speed for 30 seconds then change to 2nd speed for 3 min.

3. Add in butter and continue mix 1 st speed for 30 seconds.

4. Then mix 2nd speed until the dough is fully develop.

5. Then add in the raisins & walnuts 1 st speed 30 seconds.

6. Divide 400g each. Spray water. Bake 190c (Steam Bake 20 mins).

Western Style Bread ~ Walnut Loaf ~

Ingredients ~

Straight Dough

Bread Flour    227g

Cold Water   250g

Yeast   10g

Salt  5g

Multigrain  75g

Wheat Bran  40g

Wheat Germ  10g

Rolled Oat   25g

  

Butter  32g

Walnuts   115g

Method ~

1. All mix together, except butter.

2. Mix 1st speed for 30 seconds then change to 2nd speed for 3 min.

3. Add in butter and continue mix 1 st speed for 30 seconds.

4. Then mix 2nd speed until the dough is fully develop.

5. Then add in the walnuts 1 st speed 30 seconds.

6. Divide 380g each. Spray water. Bake 190c (Steam Bake 20 mins).

French Wholemeal Baguette

Ingredients ~

Sponge 

Bread Flour   259g

Cold Water  155g

Yeast  3g

Dough

Wholemeal Bread Flour   111g

Milk   74g

Yeast   4g

Salt   7g

Milk Powder   4g

Method ~

1. All mix together, mix 1st speed for 30sec.

2. Then mix 2nd speed until the dough is fully develop.

3. Divide 300g each.

4. Spray water. Steam Bake 190c 20 mins

Mini Belgium Chocolate Tarts

Ingredients 

Tart  Shell~ 

Butter 100g
Icing Sugar 50g
All Purpose Flour 210g
Egg 30g

Method~

1.Rub-in method.
2.Put in the tart mould. baked for 200c for 15 mins

For Filling ~ (Chocolate Ganache)

Whipping Cream  200 ml

Belgium Chocolate 200g

Method~

 

1.Double boil until smooth and mix well.

2.Pour the chocolate ganache mixture onto baked tart shell. 

3. Put into refrigerator and ready to be served after 2 hours.

Chilled Mini Oreo Cheese Tarts

Ingredients 

Tart  Shell~ 

Butter 100g
Icing Sugar 50g
All Purpose Flour 210g
Egg 30g

Method~

1.Rub-in method.
2.Put in the tart mould. baked for 200c for 15 mins

Ingredients  (A) ~

Cheese  250g

Fine Sugar  100g

Whipping Cream  200 ml

Ingredients  (B) ~ Blend evenly, to be use once cold

Gelatin   2 tablespoon

Hot Water  50 ml

Ingredients  (C) 

Oreo biscuit  10 pcs (without cream and chopped finely)

Method~

1. Put cheese and fine sugar into blender jug blend until the ingredients are well blended.

2. Add-in ingredients (B) blend till well blended. add in ingredients (C) mix well.pour the cheese mixture onto baked tart shell.

3. Put into refrigerator and ready to be served after 2 hours.

Milk French Buns

Ingredients ~

Sponge 

Bread Flour   259g

Cold Water  155g

Yeast  3g

Dough

Bread Flour   111g

Full Cream Milk   74g

Yeast   4g

Salt   7g

Milk Powder   4g

Method ~

1. All mix together, mix 1st speed for 30sec.

2. Then mix 2nd speed until the dough is fully develop.

3. Divide 300g each.

4. Spray water. Steam Bake 190c 20 mins

Hokkaido Chiffon Cupcakes

~Hokkaido Chiffon Cupcakes~ (10 -12cups )



Ingredients: (A)


Egg yolks   3 
Milk  60g
Vanilla essence  1 teaspoon
Low protein flour (cake flour)  90g 
Corn oil  40g 




Ingredients: (B)       


Egg whites  3
Cream of tartar  1/4 tsp
Castor sugar  60g





Method:


1. Whisk egg yolk with vanilla essence. Add in oil and milk and mix well.
2. Sift in flour  into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff.
4. Fold in half of the egg whites into the mixture and mix well.
   Then add in the other half and mix them evenly.
5. Fill the mixture into the cups
6. Bake at preheated oven at 180c for 15-20mins. Leave cool.


##More delicious keep in fridge !

~Custard Cream~


Instant Custard Powder 30g
Milk 100g
Fresh Cream 70g

Method~

1.Stir custard powder and milk with the spoon.
2.Whip the fresh cream, then mix the custard together.