Pan: Perforated Square Pan, size 25 x 25 x 4.5 cm
LOTUS FUDGY BROWNIE
INGREDIENTS:
115 gr butter
210gr couverture chocolate (dark and milk)
3 eggs
140gr sugar
60 gr brown sugar
30 gr cocoa powder
80 grams of low pro flour
The lotus biscuit
Baking tin: Toast Box, size 19.5 x 10 x 11 cm
WHITE TOAST
INGREDIENTS:
300 grams of Pro High Flour
30 grams of sugar
10 grams of Milk Powder
4 grams of yeast
220 ml Cold Liquid Milk
28 grams of butter
Baking tin: Square Pan size 25 x 25 x 4.5 cm
PUDDING CENDOL CAKE
INGREDIENTS:
1 egg
1/2 egg yolk
1/4 teaspoon emulsifer cake
40 grams of sugar
Pinch of salt
Add 40 grams of medium protein flour / blue triangle
1 teaspoon cornstarch
1/16 tsp baking powder
23 grams of butter, melted
1/4 tbsp sweetened condensed milk
1/4 tsp pandan paste
25 gr cornstarch
80 gr sugar
400 ml water
200 ml thick coconut milk
2 tsp agar powder
1/2 tsp nutrijell powder
150 g cendol
200 ml water
50 g brown sugar, sliced 100 ml thick coconut milk
A pinch of salt1
1/8 tsp agar powder
Pan: Perforated Roast Pan, size 32 x 12 x 5 cm
ROTI SOBEK
INGREDIENTS:
Bread:
200 gr pro high
50 gr low pro
5 gr yeast
45 gr sugar
1 egg
55 ml UHT temperature
35 gr butter
Stuffing:
Kejusmoke beef that has been sautee
Toppings:
Grated cheese Smoke beef
Pan: Perforated Roast Pan, size 32 x 12 x 5 cm
CHICKEN TENDER
INGREDIENTS:
1 egg
2 cloves chopped paput
2 tbsp lemon juice
1 tbsp chopped parsley
¾ tsp salt
¼ tsp blackpaper
800 gr chicken breast fillet
1 cup panko breadcrumbs
1 tsp parsley
¼ cup Parmesan
1 tsp black paper
1 tsp paprika powder
½ tsp garlic powder
½ tsp onion powder
Baking tin: Square Pan, size 24 x 24 x 4.5 cm
COFFEE CAKE
INGEDIENTS:
Cake:
227 butter
280 sugar pas
380 flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon powder
4 eggs
227 gr sour cream
90 ml milk
Streusel:
120 grams of brown sugar,
95 grams of flour,
113 grams of butter
Sprinkles:
Powdered coffee powdered cinnamon
Baking tin: Loaf Tart size 18.5 x 12 x 4.5 cm
STRAWBERRY LOAF TART
INGREDIENTS:
Tart crust:
100 grams of cold butter
190 grams of medium pro flour,
15 grams of powdered sugar,
1 egg yolk,
3-4 tablespoons of ice water
Filling:
200 gr mascarpone,
80 gr refined sugar,
100 ml liquid whipcream
Topping:
Strawberry to taste (thinly sliced)
Apricot jam
Baking pan: Loaf Pan size 24 x 14 x 7 cm
BANANA CAKE
INGREDIENTS:
375 gr ripe banana
186 granulated sugar
160 ml greek yogurt
250 ml vegetable oil 100 gr skm
375 gr low pro
75 gr milk powder
50 gr cornstarch
2.5 gr baking soda
2.5 gr baking powder
3 eggs
Baking pan: Muffin Pan size 35 x 26.5 x 3 cm
OVOMALTINE BUNDLE BUN
INGREDIENTS:
240 grams of high pro flour
60 grams of sugar
10 grams of powdered milk
3 grams of yeast, 165 grams of cold milk,
30 grams of butter
Filling:
Chocolate crunchy
Baking pan: Mini Loaf Pan size 38 x 26.5 x 4 cm
LEMON BLUEBERRY MINI LOAF
INGREDIENTS:
100 gr Butter
180 gr Sugar Lemon zest (2 pieces)
3 Egg
300 gr Unsweetened Yogurt
1 1/2 tsp Lemon Juice
60 ml Vegetable Oil
300 gr Wheat Flour
4 gr Baking Powder
150 gr Frozen Blueberry
Lemon Glaze :
250 gr Refined Sugar
3 tbsp Lemon Juice
tsp Water
Baking pan: Cookie Pan size 37 x 30 x 1.8 cm
KOREAN GARLIC BREAD
INGREDIENTS:
200 gr high pro flour
50 gr medium pro flour
25 g granulated sugar
4 gr raagi
2 egg yolk
140 ml cold liquid milk
30 g butter
Cream cheese:
250 gr cream cheese,
20 ml SKM liquid milk according to taste
Garlic butter:
150 grams of butter
25 ml of liquid milk
1 egg
5 cloves of chopped garlic
Baking pan: Muffin Pan size 35 x 26.5 x 3 cm
BLUEBERRY AND STRAWBERRY MUFFIN
INGREDIENTS:
Streusel:
45 grams of flour
2 tablespoons of brown sugar
2 tablespoons of melted butter
teaspoons of powdered speculators
Muffins:
270 gr wheat flour
135 gr castor sugar
65 gr brown sugar
1.5 tsp baking powder
2 eggs 320 ml butter milk
70 ml vegetable oil
70 ml melted butter
75 gr frozen blueberries
Baking tin: Pie Pan measuring 24 x 24 x 2.8 cm
TIRAMISU TART
INGREDIENTS:
Skin:
120 grams of butter,
55 grams of powdered sugar,
2 egg yolks,
240 grams of low pro flour,
20 grams of cocoa powder
Ganache:
220 ml whip cream
28 gr dark chocolate
6 gr instant coffee powder
Topping:
300 gr mascarpone,
60 gr powdered sugar, 270 ml whip cream
Baking pan: Cookie Pan size 37 x 30 x 1.8 cm
CORNFLAKE COOKIES
INGREDIENTS:
138 gr unsalted butter
115 gr sugar
1 egg 1 tsp baking powder
174 gr all purpose flour / blue triangle
72 gr corn flakes
2 pinch salt
1/2 tsp vanilla extract
Recipe by Luvita Ho
Baking tin: Square Pan, size 24 x 24 x 4.5 cm
MANGO TRES LECHES
INGREDIENTS:
Sponge Cake:
4 egg yolks
30 gr powdered sugar
140 grams milk
1/4 tsp salt
1 tsp vanilla
120 g low pro flour
1 tsp baking powder
4 egg white
50 gr powdered sugar
1/2 tsp cream of tartar
Milk Bath:
200 grams of milk,
90 grams of evaporated milk,
95 grams,
3 tablespoons of mango puree
Garnish:
Diced mango
Mango puree
Whipped cream