Professional baking

SUBMITTED BY

Robert Niamat
SUBMITTED TO

Chef Abdul Razzaq

BATCH NO.

GDICA-47

GRADUATE DIPLOMA IN INTERNATIONAL CULINARY

ARTS
 ACKNOWLEDGEMENT
With the name of ALLAH Almighty, who bestowed within me the faith,

courage and patience to complete this task. I am grateful to all my

teachers particularly to Chef Abdul Razzaq

, as a project supervisor,

who has guided me to prepare all the delicious recipes listed in the

Handbook.

I would like to show my gratitude to the personnel's of COTHM

Administration for their continuous support and cooperation for

Providing conducive environment during our studies.

I am really grateful because I managed to complete my recipe book

Within given time by my Chef Abdul Razaq.

I also thank my Chef Abdul Razaq

for the guidance and

Encouragement in finishing this assignment also for teaching this

Course.

Special thanks to my friends and family for their constant motivation

and support.

This is all possible due to the platform provided to me by COTHM that

Encourages me to nourish my skills and achieve my dream.

 Food Safety
Personal hygiene:
Anyone involved, running food business should have high standard of hygiene,
which reduce the risk of contamination and it helps to prevent food poisoning.

The following key points must be followed by all food handlers:

 Wash hand regularly, especially before starting the work.

 Do not work with food if you have any infection.
 Wash your hands after using the toilet.
 Wash hand after handling raw and cooked food.
 Wash hands after handling cleaning material.
 Keep your nails short and clean and remove all nail polish.
 Take shower every day.
 Male Food handler should shave daily.
 Do not use excessive makeup and Jewelry while working in the kitchen.
 Always use light perfume while working in the kitchen.
 Do not use slipper and sandals while working in the kitchen.
 Hair should be covered with chef cap or net cap.
 Always wear neat and tidy uniform.
 Do not smoke in the kitchen.
 Change your clothes in the changing room.
 Do not sit on working table.
 Basic Food Production Principal
 Always use Quality ingredient and buy ingredient from reputable source.
 Food must clean and hygienic by PFA.
 Use clean sanitize and equipment and utensil.
 Clean as you go do not wait until the end of the day.
 Wash raw food toughly and properly.
 Keep food cover unless immigrate use.
 Do not mix leftover with freshly prepared food must Follow FIFO.
 Limit the time food stay in the food danger zone.
 Use right technique.
 Follow the standard recipe.
 Serve hot Food hot Cold food cold soon as soon possible.
 Make every presentation special.
 Personal hygiene is extremely important to reduce the risk of cross
contamination and poising.
 Cold Food Holding temperature below 5°c (ideal 2°c to 4°c).
 Hot food holding temperature 65°c (ideal 63°c to 67°c).

Composition of chiller:
The following composition must be followed.

 High risk food

 Vegetables and fruits
 Cook Food
 Raw food
 Best Baking Tips
 Always preheat oven to desired temperature before the baking.
 Make sure to gress the pan with oil, butter or margarine.
 Measure your ingredient accurate with proper measuring tools.
Liquid = ML
Solid =Gram
 Baking sponge cake a day before because freshly bake cake is not easy to
handle.
 Always sift and stain all dry and wet ingredients.
 Ideal Room temperature for confectionary section (18°c to 22°c).
 Ideal temperature for display chiller and cold holding temperature is blow
5°c (2°c to 4°c).
 Wash egg in look warm water before using.
 Use salt to enhance the flavor of baking.
 Use Coffee to enhance the flavor of chocolate.
 Use the Lemon to enhance the flavor of chees.
 When baking something for the first time read the recipe thoroughly before
the start.
 Do not alter the recipe unless you have made its once successfully using the
original recipe.
 Always level the measuring spoons or cups with knife or spatula.
 Bake any product in the oven at required temperature
 For best baking results all ingredients should have room temperature 18°c -
22°c.
 Use vanilla essence to reduce the smell of egg.
3 Drop = 1egg
 Never keep anything uncover in refrigerator.
 Always mix cake better anti-clock wise with soft stroke.
 Always use roasted nuts in dessert and cakes.
 “Pastry Organization chart”
Executive chef

Executive pastry chef

Pastry chef

Assistant Pastry chef

Chef de party Demi chef Supervisor

Senior commis Senior party cook

Comis1 Party cook I

Comis2 Party cook II

Comis3 Party cook III

T.R commis T.R commis

Pastry section:
Confectionary: All types of cake make and decorate in the section.

Baking equipment’s and utensils

 Working tables (marble, steel or non-magnet).
 Dough mixture: Dough mixtures have three attachments.
1. Wire whisk
2. Paddle
3. Hook or dough arm
 Proofer/ Steamer: (level 60% humidity temperature 30°c).
 Baking oven:

Types of oven:
 1. Conventional oven
2. Clay oven
3. Conveyer oven
4. Trolley oven
5. Rostery oven
 Chiller (below 5°c)
 Show cash/ display (0°c to 5°c)
 Freezer (-18°c)
 Blast freezer (-35°c to -40°c)
 Food processer.
 Cooling rack.

Converting the Fahrenheit to Celsius:

C° = F° - 32 ×5 ÷9

= 400-32×5 ÷ 9

=368×5÷9

=1840÷9

C°= 204.4

Converting Celsius to Fahrenheit:

F° = C° ×9÷5+32

=204.4× 9÷5×32

=1839.6÷5+32

=367.92+32

=399.92

=400
Matric units:
Pound LB
Ounce 02
Gram G
Kilogram Kg
Milli Litter ML
Meter M
Litter L
Tea Spoon TSP
Table Spoon TBSP
Baking Soda B/S
Baking Powder B/P
Degree Celcius C°
Fahrenheit F°
Inch M
Foot FT
1LB=456 G

Small pinch: One thumb + on finger and shake.

Regular pinch: One thumb + one finger.

Large pinch: One thumb + two finger.

Extra Large pinch: One thumb + three finger.

Cakes Recipes:
Vanilla Sponge
Ingredients:
Egg 5pcs

Vanilla 5ml

Sugar 150g

Flour 15g

Baking Powder 4g

Milk Powder 20g

Salt Pinch 2g

Milk/Melted Butter/Oil/Juice 1
cup
4

Method:
1. Preheat oven to 170°C.
2. Beat the butter and powdered sugar until frothy.
3. Break the eggs into the butter mixture and mix.
4. Add vanilla essence.
5. Sieve together the flour, salt, and baking powder in a bowl.
6. Gradually add the dry mix into the butter mixture and carefully fold it using
a spatula.
7. Transfer to a greased and floured cake tin.
8. Smooth the surface and place it into a preheated oven at 170C for 30 to 35
minutes or until the top is golden brown and a skewer inserted into the
center comes out clean.
9. Remove and allow it to cool before de-molding and transferring to a wire
rack to cool completely.
Strawberry cake:
Ingredients:
Vanilla Sponge 3LB

Whipped Cream 900g

Strawberry 500 to 600g

Milk/Sugar Syrup 300 to 400g

Method:

1. Preheat the oven to 170° C.

2. Separate the eggs and beat the egg whites with a pinch of salt until stiff.
3. Beat the egg yolks with the water, the sugar and the sweetener until creamy,
add the flour, cornstarch and baking powder and stir in as well. Finally,
carefully fold in the egg whites and place in a spring form pan. Bake the
sponge cake for 10 minutes, carefully remove from the mold and let cool for
about 30 minutes.
4. Wash the strawberries, cut in half and pat dry.
5. Prepare vanilla pudding powder with milk / water according to the
instructions and place on the cold sponge cake base.
6. Spread the strawberries on top in a brick-like manner. Let dry.
7. Prepare the icing according to the instructions, but with sweetener (+
possibly 1 teaspoon sugar) and pour over the strawberries.
 Black forest/ chocolate cream cake:
Ingredients:
Chocolate Sponge 3LB

Whipped Cream 900g

Red Cherry 1 Tin (100

to 200g)
Chocolate Crushed 200g

Egg White 5

Sugar 75g

Method:

 Grease an 8” diameter baking tin and dust it with flour.

 Pre heat the oven at 180o C.
 Sieve together maida, cocoa powder, baking powder and soda bicarbonate (sieve 2-
3 times for better aeration).
 Soften butter (DO NOT MELT). Add Nestlé MILKMAID and beat well. Add the
vanilla essence.
 Add maida mixture and aerated soda alternately to the batter till all the maida and
soda are used up.
 Pour the batter into the baking tin (8” diameter) and bake in the preheated oven for
45-50 minutes or till the toothpick inserted in the center of the cake comes out
clean.
 Remove from oven, cool for a while. Loosen sides of cake, using a knife if
necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and
cool slightly before cutting horizontally into 2.
 Drain & destone cherries. Soak both cakes halves with cherry syrup.
 Whip cream and sugar till light and fluffy.
 Sandwich the two layers of cake with whipped cream and chopped cherries.
 Top with whipped cream and cherries.
 Sprinkle generously with grated chocolate.
 Chill and serve.

Three milk cake:

Ingredients:
Vanilla Sponge 3LB

Topping Whipped
Cream
Prema Milk 1 Liter

Evaporated Milk 800g

Condance Milk 400g

Method:
 In a large bowl, with a mixer on high speed (use whip attachment if
available), beat eggs and sugar until thick and pale yellow, 5 to 6
minutes. In a small bowl, mix flour and baking powder. With mixer
on medium speed, gradually add flour mixture in small increments
and beat until smooth. Scrape batter into a buttered 9- by 13-inch
baking pan.

 Bake in a 325° regular or convection oven until a toothpick inserted in

the center comes out clean, 30 to 40 minutes.
 Meanwhile, in a blender, whirl condensed milk, evaporated milk,
regular milk, Kahlua, and vanilla until well blended. Pour evenly over
 hot cake; let cool about 15 minutes, then cover and chill until cake has
absorbed all the milk mixture, at least 3 hours, or up to 1 day.
 Cut cake into squares or rectangles, lift out with a wide spatula, and
set on plates. Top each piece of cake with a spoonful of whipped
cream and garnish with strawberries.

Pound cake:
Ingredients:
Butter 456g

Sugar 456g

Eggs 456g

Vanilla 10g

Flour 456g

B/P 6g

Salt 2g

Milk Powder 20g

Milk/Any juice 60ml

Cake rusk:
Ingredients:
Butter 456g

Sugar 456g
Eggs 456g

Vanilla 10g

Flour 456g

B/P 6g

Salt 2g

Milk Powder 20g

Milk/Any juice 60ml

Method:
1. Make sure that all the ingredients are at room temperature.
2. Preheat the oven to 350°F (175°C).
3. Cream butter and sugar together. If the sugar grains are large pulse it in a
blender to make them into a fine powder before using. Beat in the eggs one
by one until thoroughly mixed in. Scrape the sides to prevent the butter from
sticking to the sides. Add the vanilla essence and mix.
4. Sift flour, baking powder, and salt together.
5. Add the dry ingredients in batches and mix slowly with a spoon using a
circular motion till a silky smooth batter is formed. Do not over mix.
6. Grease and flour a 9inch X 9inch square cake pan. Transfer the batter into
the prepared cake pan. Use the back of the spatula to spread it evenly. Bake
in the preheated oven for 30 to 35 minutes or until the top begins to brown.
7. Remove from the oven and let cool in the pan for 10 to 15 minutes.
8. Preheat oven to 325°F (160°C).
9. Invert into the cake onto a clean cutting board. Cut in half into 2 rectangles.
10.Slice each rectangle along the short edge in 1/2″ thick slices.
11.Arrange the slices on a cookie sheet with the cut sides down. Bake in the
preheated oven for 10 minutes. Turn and bake for another 5 to 10 minutes or
till the desired brownness is reached.

Tea cake:
Ingredients:
Butter 456g

Sugar 456g

Eggs 456g

Vanilla 10g

Flour 456g

B/P 6g

Salt 2g

Milk Powder 20g

Milk/Any juice 60ml

Method:
 Preheat the oven to 180 C, for 10 min before baking. Grease an eight
or nine- inch cake tin (I used a 9 -inch loaf tin with butter and line
with parchment paper.
 Sieve together plain flour and baking powder.
 With an electric beater, beat together butter, sugar, eggs and vanilla
extract (if using) until it's light and fluffy.
 Add flour and milk alternately to the above. Start and end with flour.
 Pour the batter into the prepared cake tin and bake in the pre-heated
oven for 45-50 min or until the center of the toothpick inserted comes
out clean.
 Let the cake rest in the cake tin for 10 min and transfer onto a serving
plate. Once the cake is cooled completely slice and serve.

Fruit cake:
 Ingredients:
Butter 456g

Sugar 456g

Eggs 456g

Vanilla 10g

Flour 456g

B/P 6g

Salt 2g

Milk Powder 20g

Milk/Any juice 60ml

Method:
 Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum,
cover, and allow the mixture to soak at room temperature for a minimum of 12
hours, or ideally 24 hours prior to preparing the fruit cake batter.
 Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two
8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do
not need to line or grease the pans prior to adding the batter. This fruitcake can also
be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease
and line with parchment paper.
 In a medium mixing bowl, whisk together the all purpose flour, baking powder,
spices, and salt. Set aside.
 In the bowl of a stand mixer fitted with a paddle attachment, cream the softened
butter and light brown sugar together over medium-high speed for 3 minutes, or
until light and fluffy. Reduce speed to medium and add the eggs one at a time,
beating just until each egg is incorporated. The mixture will look slightly broken,
that’s ok.
 Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl
from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated
apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along
with any liquid if it hasn’t already been absorbed), and chocoate (if using).
Stir mixture with a large spatula, scraping the edges and bottom of the bowl several
times, until all of the ingredients are evenly incorporated. It is a very thick, fruit
heavy mixture.
 Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to
smooth the batter into an even layer. Set the loaf pans on the center rack, several
inches apart from one another. Bake - rotating the pans halfway - for 75 to 90
minutes or until the batter is set and the tops are golden brown. The edges of the
cake may also start to pull away slightly from the edges of the pan. Remove from
the oven and place on a rack to cool completely before removing from the pans.
 Storing and Aging: Once the cake has cooled, carefully remove the cakes from
the loaf pans and set upright. Soak two large pieces of cheesecloth in medium
sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap
the cakes, so you may need to squeeze out any excess liquor). Wrap each cake
tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc
bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer).
You can serve this cake right after it has cooled, but the flavors improve greatly
with time (I recommend several days or up to a week, at minimum). Unwrap and
re-soak the cheesecloth once a week.
 For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and
whole pecans before serving. Note: I don't recommend glazing the cake if you
wish to continue to wrap and age the fruitcake.
To Prepare the Glaze: Combine the apricot preserves and water in a small
saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is
too thin for glazing, reduce to desired consistency. If it becomes too thick, add a
teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish
with whole pecans.
 Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread
with a small amount of salted butter.

Victoria cake:
Ingredients:
Vanilla Rich Sponge 1LB

Classic Butter Cream 300 to

400g
Strawberry Filling 150g

Butter 150g

Icing Sugar 80g

Vanilla 4g

Salt 1g

Methods:
 Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch
(20cm) spring form cake tins with nonstick baking paper.

 In a large mixing bowl, cream together the butter, vanilla extract and sugar
using an electric hand held whisk until light and fluffy. Add the lightly
beaten egg a tablespoon at a time, beating well between additions, until fully
incorporated. Carefully fold the flour in using a large metal spoon and spoon
the batter evenly into the two prepared cake tins.

 Bake for 25-30 minutes until springy to the touch and a cake tester comes
out clean when inserted into the center of the cakes. Remove and allow the
tins to cool on a wire rack for 5 minutes before turning out and peeling away
the nonstick baking paper.

 Whip the cream to soft peaks as the cakes cool, then spread the bottom half
of the cake with the cream in an even layer. Spread the strawberry jam
evenly and carefully on top of the cream. Sandwich the cake with the other
half of the cake and transfer it carefully to a serving plate. Dust with the
icing sugar and serve.

Opera Cake:
Ingredients:
Egg White 200g

Caster Sugar 100g

Salt 2g

Flour 100g

Almond Powder 100g

Icing Sugar 100g

Oil/Butter 40g

Method:
 Gather the ingredients.

 Position two racks in the upper and lower third of the oven and heat to 425 F.
Line two 15 inch by 12-inch rimmed pans with parchment paper and brush
the surface of the paper with butter. Set aside.

 In the bowl of a stand mixer with the whisk attachment, or an electric beater
on high speed, beat the egg whites until they become foamy and start to
expand. Sprinkle in the sugar, one teaspoon at a time, beating between
additions, until all of it is incorporated into the egg whites. Continue beating
the meringue until it is glossy and holds stiff peaks.

 In a separate large bowl, beat the ground almonds, confectioners' sugar, and
whole eggs on medium until the mixture becomes light and foamy.

 Gently stir the all-purpose flour into the almond batter.

 Gently stir 1/4 of the almond batter into the whipped egg whites. Fold the
remainder of the almond batter and the 3 tablespoons melted, cooled butter
into the egg whites.
  Divide the sponge cake batter between the two prepared pans and bake the
cakes until the surfaces spring back from a light touch, 5 to 7 minutes.

 Cool the cakes slightly. Cover the top surface of each cake with a fresh piece
of parchment and carefully invert them onto a clean surface. Slowly peel back
the old parchment and allow the paper to rest loosely over the cakes to
prevent them from drying out.

New York cheese cake:

Ingredients:
Base
Biscuit Crumb 200g

Melted Butter 60 to 120g

Filling
Cream Cheese 600g

Milk Cream 300g

Condense Milk 200g

Egg 3pcs

Lemon Juice 1 tbsp

Sugar 100g

Topping
Blueberry Filling

Strawberry filling
 Raspberry filling

Mango filling

Method:
1. Preheat oven to 375 degrees with rack in lower third of oven.
2. Butter bottom and sides of a 9-inch spring form pan. Line sides of pan with
4-inch-high strips of parchment and butter parchment.
3. In a food processor, pulse graham crackers with salt and sugar to fine
crumbs. Add butter and pulse until fully incorporated. Press evenly into
bottom of prepared spring form pan and bake until crust is golden brown and
set, 15 minutes. Remove from oven and transfer to wire rack to cool 10
minutes.
4. In a large stand mixer fitted with the paddle attachment, beat cream cheese,
butter, and sour cream with sugar until light and smooth. Beat in eggs one at
a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla
extract.
5. Crisscross two long pieces of foil and place a piece of parchment on top.
Place spring form in center of foil and wrap foil tightly around bottom and
sides of pan. Transfer to a roasting pan, pour filling into spring form pan,
and smooth the top.
6. Pour boiling water into roasting pan to come halfway up the sides of the
spring form pan and carefully transfer to oven. Bake for 1 hour until top of
cheesecake is golden brown, edges are set, and center jiggles slightly. Lift
cheesecake from water bath, remove foil and parchment from outside of
spring form, and chill cheesecake in refrigerator for at least 8 hours.
7. To serve, remove side of spring form pan and parchment strips. Cut
cheesecake with a long, thin-bladed knife.

Sniker cake:
Ingredients:
Filling
Butter 100g

Icing Sugar 50g

Whipped Cream 100g

Peanut Butter 50g

Roasted Salted Peanuts 50g

Frosting
Butter 80g

Icing Sugar 40g

Cream Cheese 100g

Salted Caramel Sauce 60g

Topping
Chocolate

Ganach

Caramel Sauce

Decoration
Snicker

Chocolate Bars

Salted Peanuts

Salted Caramel Sauce

Sugar 250g
Butter 125g

Milk Pak Cream 200g

Sea Salt 10g

Sugar Syrup
Water 500g

Sugar 300g

Cinnamon Stick 1pcs

Green Cardamom 2pcs

Any fruit piece 1

pcs
4
Coffee Syrup
Boiled Water 250g

Sugar 50g

Coffee Powder 8g

Chocolate fudge:
Ingredients:
Milk Pak Cream 200g

Sugar 70g

Water 150g
Coco Powder 10g

Glucose 100g

Dark Chocolate 800g

Method:
 Break or chop the chocolate into small chunks and place in a non-stick
saucepan with the condensed milk. Melt the ingredients gently over a low-
medium heat, stirring occasionally until smooth and silky. (You can also
melt it in the microwave in 10-20 second bursts, stirring frequently).
 Press the fudge into the tin and smooth over the top with the back of a
spoon.
 Chill in the fridge for 1 hour or until set, then cut it into squares.

Italian custard or Pastry Cream:

Ingredients:
Egg Yolk 10g

Icing Sugar 150g

Vanilla 10g

Milk Pak Cream 1000g

Method:

 To make a perfect Italian Pastry Cream, first in a saucepan mix the egg yolks
with the sugar, using a wooden spoon. Then add the sifted flour a little bit at
a time.
 Keep stirring for about 5 minutes, until the mixture is blended. Then set
aside.
  Now pour the milk into a saucepan and flavor it with vanilla or grated lemon
zest, depending on your taste. Then put it on the stove and bring it to a
boil. When the milk is boiling, remove it from the heat and start pouring
slowly, a little at a time into the mixture of sugar, eggs and flour. It’s very
important to stir constantly.
 Put the saucepan back on very low heat and continue stirring. Simmer for
about 3-4 minutes until the cream begins to thicken.
 It’s very important that the cream NEVER BOILS.
 In this way you have a smooth cream without lumps and without unpleasant
hints of cooked egg. If you have a cooking thermometer you can check that
the temperature never exceeds 85°C (185 F).

Otherwise, as soon as you see that bubbles begin to form in the cream, lower the
heat. You can even remove it from the heat for a few seconds and then put it back.

Molten Lava cake:

Ingredients:
Melted Chocolate 300g

Butter/Oil 200g

Egg 4pcs

Icing Sugar 100g

Vanilla 6g

Cornflour 20g

Flour 20g

Coco Powder 20g

Method:
 Preheat the oven to 425°F and generously butter 6 6-ounce ramekins on all
sides for smaller lava cakes or 4 6-ounce ramekins for larger ramekins!
Lightly dust the inside with cocoa powder and set aside

 Combine the butter and chocolate chips in a microwave safe bowl and
microwave in 30 second increments, stirring between each, until fully
melted.

 In a stand mixer fit with the whisk attachment, beat together the eggs, egg
yolks, vanilla extract, and sugars until frothy, and pale in color, about 2
minutes.

 Add the chocolate mixture to the eggs and mix to combine.

 Add the cocoa powder, flour, and salt and fold until fully incorporated and
no streaks of flour remain

 Divide the batter evenly between your prepared ramekins and bake for 10
minutes or until the edges are fully set but the centers are still very gooey.

 Allow the lava cakes to cool for a few minutes before running a butter
knife along the edges and inverting the cakes onto serving plates. Serve
right away with vanilla ice cream or a dusting of powdered sugar.

Rich chocolate sponge:

Ingredients:
Egg 7 pcs

Sugar 250g

Vanilla 10g
Oil/Butter 250g

Flour 150g

B/P 6g

B/S 4g

Salt 2g

Milk Pak Cream 100g

Melted Chocolate 100g

Coco Powder 65g

Method:
1. Heat the oven to 200°C or 425°F (no fan) When you open the oven
door, the temperature will inevitably drop a bit therefore I always
recommend pre-heating the oven higher than the actual baking temp.
a. Prepare 3 15 cm (6 inch) round cake pan with parchment paper
b. With an Electric hand mixer whip together the wet ingredients for
1-2 minutes: room temperature egg, oil, sugar, coffee and milk
c. Sift dry ingredients; flour, baking powder, baking soda, cocoa
powder, salt
d. Pour wet ingredients into dry ingredients then fold just until
combined
e. Divide batter equally into 3 cake pans with the help of a Digital
scale.
2. Place baking pans into the oven and reduce oven temperature to
180°C / 356°F (no fan). Bake for 25-30 min or until a toothpick
inserted in the middle of the cakes comes out clean
3. Cool the chocolate sponges on Cooling rack. Chill them in the fridge
before assembling the cake.

Nutella frosting:
Ingredients:
Milk Pak Cream 400g

Nutella Spread 400g

Melted Chocolate 100g

Lotus cake frosting:

Ingredients:
Butter 160g

Icing Sugar 80g

Cream Cheese 50g

Lotus Spread 200g

Whipped Cream 150g

Red velvet cake:

Ingredients:
Oil/Melted Butter 1 cup

Custer Sugar 2 cup

Egg 2 pcs

Vanilla 6g

Milk 1
cup
2
Yogurt 1
cup
2
Flour 2 cup

B/S 1
1 2 tbsp
B/P 2tbsp

Hot Water 1
cup
2
Hot Vinegar 1tbsp

Method:
1. Preheat the oven to 350°F (177°C). Spray two 9-inch cake pans well with
nonstick cooking spray, line the bottoms of the pans with parchment paper,
and set aside.
2. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking
soda, and salt. Then, sift the dry ingredients to remove any lumps of cocoa
powder. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large
mixing bowl using a handheld mixer, cream together the butter and sugar on
medium speed for 4 to 5 minutes. Add the eggs and mix until fully
combined, then mix in the oil, red food coloring, vanilla extract, and vinegar,
stopping to scrape down the sides of the bowl as needed.
4. Mix in the dry ingredients in three additions alternating with the buttermilk,
starting and ending with the dry ingredients. Make sure to mix in each
addition until just combined and be careful not to over mix the batter.
5. Evenly distribute the cake batter between the two prepared cake pans and
spread the batter around into one even layer. Tap the pans on the counter 2
to 3 times to remove any air bubbles from the cakes.
6. Bake for 28 to 32 minutes or until a toothpick inserted into the center of the
cakes comes out clean. Carefully remove from the oven and place on a wire
rack to cool in the pans for 15 to 20 minutes. Then, carefully remove the
cakes from the cake pans and place on the wire rack to cool completely.
 7. To make the cream cheese frosting: In the bowl of a stand mixer fitted
with the paddle attachment, or in a large mixing bowl using a handheld
mixer, beat the cream cheese until smooth. Add the butter and mix for about
30 seconds to 1 minute until well combined and smooth.
8. Mix in the powdered sugar and vanilla extract and continue mixing until
fully combined, scraping down the sides of the bowl as needed.
9. To assemble the cake: Level the tops of each cake with a knife or cake
leveler. Place one of the cake layers on a cake stand or plate, top with a layer
of frosting, and smooth it out into one even layer. Place the second layer on
top, then use the remaining frosting to frost the top and sides of the cake.

Chocolate cherry bomb:

Ingredients:
Chocolate Sponge Crumb 200g

Cottage Cheese Crusted 100g

Icing Sugar 50g

Milk Pak Cream 30g

Topping
Chocolate ganach

Fudge

Red Cheery

Mint Leave / Italian Custard

Bread making process:

 Bread flour + ingredient
  Weight + measurement

 Slow process (mixing)

 Kneading

 Resting

 Dividing + shaping + Molding

 Proofing

 Baking

 Cooling + De molding

 Slicing

 Packing

 Sealing

Breads:
Sandwich bread:
Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 700g

Eka Powder / Bread Improver 4g

Milk Powder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Method:
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping
off any excess.

2. In a large bowl, combine all of the ingredients. Mix and knead everything
together — by hand, mixer, or bread machine set on the dough cycle — until
you've made a smooth dough. If you're kneading in a stand mixer, it should take
5 to 7 minutes at medium-low speed, and the dough should barely clean the
sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or
by hand), knead the dough for about 6 to 8 minutes, until it forms a smooth
ball.

3. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the
dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2
hours, depending on the warmth of your kitchen. If you're using a bread
machine, allow the machine to complete its cycle, then leave the dough in the
machine until it's doubled in bulk, perhaps an additional 30 minutes or so.

4. Gently deflate the dough and transfer it to a lightly oiled work surface. Shape
the dough into an 8" log.

5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely
with lightly greased plastic wrap, and allow the bread to rise for about 60
minutes, until it's domed about 1" above the edge of the pan. A finger pressed
into the dough should leave a mark that rebounds slowly. Towards the end of
the rise, preheat your oven to 350°F.
6. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for
doneness by removing it from the pan and thumping it on the bottom (it should
 sound hollow), or by measuring its interior temperature with a digital
thermometer (it should register 190°F at the center of the loaf).
7. Remove the bread from the oven, and cool it on a rack before slicing.

Whole wheat bread:

Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g

Whole wheat flour 300g

Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Method:
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping
off any excess.
2. In a large bowl, combine all of the ingredients. Mix and knead everything
together — by hand, mixer, or bread machine set on the dough cycle — until
you've made a smooth dough. If you're kneading in a stand mixer, it should take
5 to 7 minutes at medium-low speed, and the dough should barely clean the
sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or
by hand), knead the dough for about 6 to 8 minutes, until it forms a smooth
ball.

3. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the
dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2
hours, depending on the warmth of your kitchen. If you're using a bread
machine, allow the machine to complete its cycle, then leave the dough in the
machine until it's doubled in bulk, perhaps an additional 30 minutes or so.

4. Gently deflate the dough and transfer it to a lightly oiled work surface. Shape
the dough into an 8" log.

5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely
with lightly greased plastic wrap, and allow the bread to rise for about 60
minutes, until it's domed about 1" above the edge of the pan. A finger pressed
into the dough should leave a mark that rebounds slowly. Towards the end of
the rise, preheat your oven to 350°F.
6. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for
doneness by removing it from the pan and thumping it on the bottom (it should
sound hollow), or by measuring its interior temperature with a digital
thermometer (it should register 190°F at the center of the loaf).
7. Remove the bread from the oven, and cool it on a rack before slicing.

Oats bread:
Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g
Whole wheat flour 300g

Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Method:
1. Weigh your flour; or measure it by gently spooning it into a cup, then
sweeping off any excess.

2. In a large bowl, combine all of the ingredients. Mix and knead everything
together — by hand, mixer, or bread machine set on the dough cycle —
until you've made a smooth dough. If you're kneading in a stand mixer, it
should take 5 to 7 minutes at medium-low speed, and the dough should
barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a
bread machine (or by hand), knead the dough for about 6 to 8 minutes,
until it forms a smooth ball.

3. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the
dough to rise until puffy though not necessarily doubled in bulk, about 1 to
2 hours, depending on the warmth of your kitchen. If you're using a bread
machine, allow the machine to complete its cycle, then leave the dough in
the machine until it's doubled in bulk, perhaps an additional 30 minutes or
so.

4. Gently deflate the dough and transfer it to a lightly oiled work surface.
Shape the dough into an 8" log.
 5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan
loosely with lightly greased plastic wrap, and allow the bread to rise for
about 60 minutes, until it's domed about 1" above the edge of the pan. A
finger pressed into the dough should leave a mark that rebounds slowly.
Towards the end of the rise, preheat your oven to 350°F.
6. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it
for doneness by removing it from the pan and thumping it on the bottom (it
should sound hollow), or by measuring its interior temperature with a
digital thermometer (it should register 190°F at the center of the loaf).
7. Remove the bread from the oven, and cool it on a rack before slicing.

Whole Wheat Bran Bread:

Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g

Whole wheat flour 300g

Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g
Salt 15g

Oil/Butter 50g

Method:

1. Weigh your flour; or measure it by gently spooning it into a cup, then

sweeping off any excess.

2. In a large bowl, combine all of the ingredients. Mix and knead everything
together — by hand, mixer, or bread machine set on the dough cycle —
until you've made a smooth dough. If you're kneading in a stand mixer, it
should take 5 to 7 minutes at medium-low speed, and the dough should
barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In
a bread machine (or by hand), knead the dough for about 6 to 8 minutes,
until it forms a smooth ball.

3. Transfer the dough to a lightly greased bowl, cover the bowl, and allow
the dough to rise until puffy though not necessarily doubled in bulk, about
1 to 2 hours, depending on the warmth of your kitchen. If you're using a
bread machine, allow the machine to complete its cycle, then leave the
dough in the machine until it's doubled in bulk, perhaps an additional 30
minutes or so.

4. Gently deflate the dough and transfer it to a lightly oiled work surface.
Shape the dough into an 8" log.

5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan
loosely with lightly greased plastic wrap, and allow the bread to rise for
about 60 minutes, until it's domed about 1" above the edge of the pan. A
finger pressed into the dough should leave a mark that rebounds slowly.
Towards the end of the rise, preheat your oven to 350°F.
6. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it
for doneness by removing it from the pan and thumping it on the bottom
(it should sound hollow), or by measuring its interior temperature with a
digital thermometer (it should register 190°F at the center of the loaf).
7. Remove the bread from the oven, and cool it on a rack before slicing.
 Whole Grain Mustard Bread:
Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g

Whole wheat flour 300g

Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Method:

1. Weigh your flour; or measure it by gently spooning it into a cup, then

sweeping off any excess.

2. In a large bowl, combine all of the ingredients. Mix and knead everything
together — by hand, mixer, or bread machine set on the dough cycle — until
you've made a smooth dough. If you're kneading in a stand mixer, it should
take 5 to 7 minutes at medium-low speed, and the dough should barely clean
the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine
 (or by hand), knead the dough for about 6 to 8 minutes, until it forms a
smooth ball.

3. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the
dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2
hours, depending on the warmth of your kitchen. If you're using a bread
machine, allow the machine to complete its cycle, then leave the dough in the
machine until it's doubled in bulk, perhaps an additional 30 minutes or so.

4. Gently deflate the dough and transfer it to a lightly oiled work surface. Shape
the dough into an 8" log.

5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan
loosely with lightly greased plastic wrap, and allow the bread to rise for about
60 minutes, until it's domed about 1" above the edge of the pan. A finger
pressed into the dough should leave a mark that rebounds slowly. Towards
the end of the rise, preheat your oven to 350°F.
6. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for
doneness by removing it from the pan and thumping it on the bottom (it
should sound hollow), or by measuring its interior temperature with a digital
thermometer (it should register 190°F at the center of the loaf).
7. Remove the bread from the oven, and cool it on a rack before slicing.

Sun dried tomato bread:

Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g

Whole wheat flour 300g

Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Method:
1. Weigh your flour; or measure it by gently spooning it into a cup, then
sweeping off any excess.

2. In a large bowl, combine all of the ingredients. Mix and knead everything
together — by hand, mixer, or bread machine set on the dough cycle —
until you've made a smooth dough. If you're kneading in a stand mixer, it
should take 5 to 7 minutes at medium-low speed, and the dough should
barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a
bread machine (or by hand), knead the dough for about 6 to 8 minutes,
until it forms a smooth ball.

3. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the
dough to rise until puffy though not necessarily doubled in bulk, about 1 to
 2 hours, depending on the warmth of your kitchen. If you're using a bread
machine, allow the machine to complete its cycle, then leave the dough in
the machine until it's doubled in bulk, perhaps an additional 30 minutes or
so.

4. Gently deflate the dough and transfer it to a lightly oiled work surface.
Shape the dough into an 8" log.

5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan
loosely with lightly greased plastic wrap, and allow the bread to rise for
about 60 minutes, until it's domed about 1" above the edge of the pan. A
finger pressed into the dough should leave a mark that rebounds slowly.
Towards the end of the rise, preheat your oven to 350°F.
6. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it
for doneness by removing it from the pan and thumping it on the bottom (it
should sound hollow), or by measuring its interior temperature with a
digital thermometer (it should register 190°F at the center of the loaf).
7. Remove the bread from the oven, and cool it on a rack before slicing.

Black olive/ Green olive bread:

Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g

Whole wheat flour 300g

Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Black Olive/Green Olive 100g

Method:

1. Weigh your flour; or measure it by gently spooning it into a cup, then

sweeping off any excess.

2. In a large bowl, combine all of the ingredients. Mix and knead everything
together — by hand, mixer, or bread machine set on the dough cycle — until
you've made a smooth dough. If you're kneading in a stand mixer, it should
take 5 to 7 minutes at medium-low speed, and the dough should barely clean
the sides of the bowl, perhaps sticking a bit at the bottom. In a bread
machine (or by hand), knead the dough for about 6 to 8 minutes, until it
forms a smooth ball.
3. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the
dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2
hours, depending on the warmth of your kitchen. If you're using a bread
machine, allow the machine to complete its cycle, then leave the dough in
the machine until it's doubled in bulk, perhaps an additional 30 minutes or
so.

4. Gently deflate the dough and transfer it to a lightly oiled work surface.
Shape the dough into an 8" log.

5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan
loosely with lightly greased plastic wrap, and allow the bread to rise for
about 60 minutes, until it's domed about 1" above the edge of the pan. A
finger pressed into the dough should leave a mark that rebounds slowly.
Towards the end of the rise, preheat your oven to 350°F.

Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for
doneness by removing it from the pan and thumping it on the bottom (it
should sound hollow), or by measuring its interior temperature with a digital
thermometer (it should register 190°F at the center of the loaf).

6. Remove the bread from the oven, and cool it on a rack before slicing.

Buns:
Plain burger bun:
Ingredients:
Yeast 8g

Sugar 6g

Water 50g

Flour 400g

Eka Powder 2g

Sugar 40g

Milk/P 10g

Gluten/P 6g

Water As per
need
Salt For Taste

Oil / Butter / Olive Oil 30g

Method:

1. Add the cold milk and mix to combine, checking with your finger that it is
not hotter than lukewarm (the cold milk should cool the hot tangzhong
enough). Add the sugar, yeast, milk powder, salt, egg, and flour. Transfer
to the mixer and fit with the dough hook.

2. Mix the dough on medium speed until it is smooth and elastic and clearing
the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky -
if you have made it by weight you will be fine. Set a timer and walk away
from the mixer if you need. If after that time it really isn’t coming together
and you’re worried, add flour a teaspoon at a time just until the dough just
comes together.

3. Add the butter and mix for a further 5 minutes until incorporated. The
dough should be smooth and elastic, and pass the windowpane test.
4. Turn the dough out onto a surface and flour very lightly if needed to bring
into a tight ball with a bench scraper. Transfer to a greased bowl and cover
the bowl with plastic wrap.

5. Place the dough in a warm spot and rise until doubled in size,
approximately 1 ½ hours.

6. Turn the dough out onto a lightly floured surface. If you are using rings
for your buns (I used 100mm rings for 90g buns), grease them lightly.

7. Divide the dough into 9 equal portions, each weighing about 90g. Working
with one piece of dough at a time, flatten out the piece of dough, then tuck
up into a ball, then turn the ball seam side down and roll into a tight ball
by cupping your hand to create a 'claw' shape, using the tension from the
counter to roll the dough tightly. Place to the side and cover lightly with
plastic wrap. Repeat with the remaining pieces of dough, grouping the
balls together on your counter with a little space between them so they
don't touch.

8. Leave the buns to rest for 10 minutes, then give them a quick roll to
tighten them back up. Place them in the prepared rings or spaced apart on
the baking sheets. They rise quite a lot so ensure they are far enough apart
- you can do 5 on on pan and 4 on the other. Alternatively you can space
them closer so they bake to be touching.

9. Cover the buns either with a lid, or some lightly greased plastic wrap, or
place a second sheet pan upside down over the top to act as a lid. Leave
the buns to rise again for about 1 ½ hours. You want them to puff up and
double in size, and when you press lightly on one, it should leave a small
indentation that doesn’t quite spring back. See images for how they look
just after rolling and then risen. Remember that rising time depends on
your environment so go by how the dough is looking, rather than a rising
time.

10. When there is about 20 minutes to go in the rise, preheat the oven to
360°f / 185°c. Brush the buns with egg wash. If you are baking in rings
just brush what is exposed, if you are baking plain buns brush the edges
too. and bake in the oven for 15-18 minutes, until they are a deep golden
brown. Remove from the oven and remove the rings if using.

11. Leave to cool on the pans for 10-15 minutes then transfer to a wire rack
and allow to cool completely. The buns will wrinkle slightly as they cool
 and if you used the rings the edge may not stay completely straight and
may fold on itself a little - this is due to them being very soft and is totally
normal.

Potato Burger bun:

Ingredients:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g

Potato Flour or Mashed Potato 100g -

200g
Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Method:
1. In the bowl of a stand mixer fitted with the dough hook, combine all the
ingredients. Stir until combined. Turn the mixer on medium low speed and knead
until a soft yet tacky dough forms, about 5 minutes.
2. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1
hour, or until it’s almost doubled.
3. Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6
equal pieces. Roll each piece into a ball.
4. Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches
between them and flatten gently. Cover and let rise until the buns have doubled in
size 45 to 60 minutes. Towards the end of the rising time, preheat the oven to
350°F.
5. Bake the buns for 25 to 30 minutes, or until they’re light golden brown. Remove
them from the oven, and brush them with melted butter, if desired.
6. Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature.

French bread:
Ingredients:
Flour 400g

Yeast 8g

Salt 8g

Eka Powder 4g

Water As per
need

Method:
1. In a large bowl, combine the flour, yeast, sugar, and salt. Hand-whisk until
well combined. Gradually stir in the warm water (test the temperature with
thermometer to ensure it's right around 110F) and stir until a dough forms.
The consistency should be roughly like play-dough, not too sticky but
 easily forms into a smooth/elastic dough ball. Add 1tbsp. water at a time as
needed to gain that consistency.

2. On a lightly floured surface, knead dough 10 minutes.

3. Shape into a ball, place into a well-oiled bowl, and turn dough to lightly
coat in oil. Cover bowl tightly with cling wrap and place bowl in a warm,
draft-free place until doubled in volume, 30-60 minutes, or place in a pre-
warmed oven for more rapid rising.
4. Gently punch dough down and divide in half. Place on lightly floured
surface, cover, and let sit 10 minutes. Roll each half into approx. 14×9 inch
rectangle. Roll rectangle up lengthwise, moisten edges with water, and
pinch tightly to seal. Taper and seal ends.
5. Line baking sheet with parchment paper. Sprinkle evenly with cornmeal.
Place loaves seam side down on sheet. Cut diagonal slits into loves on top,
about 1/4 inch deep. Brush loaves with egg/water mixture.
6. Gently lay cling wrap over loaves and place in a draft-free warm place until
nearly doubled in size, about 30 minutes. Meanwhile, preheat oven to 375F
with rack on lower middle position. Place a large pan of water on lowest
rack.

7. Bake 15 minutes. Brush again with egg/water mixture. Bake another 10

minutes or until bread looks done. Let loaves rest at room temp at least 15
minutes before slicing.

Garlic bread:
Ingredients:
Garlic Powder 10g

Chopped Garlic 30g

Method:
1. Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan.
Heat garlic and butter and oil in microwave for 1 minute or in a small pot over
moderate-low heat for 3 minutes.

2. Toast split bread under broiler. Remove bread when it is toasted golden brown in
color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and
parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into
chunks and serve.

Onion bread:
Ingredients:
French Bread Slice 6 to 8 pcs

Onion Powder 10g

Chopped Sooty Onion 30g

Method:
1. Combine onion, butter, and oil in a microwave safe dish or in a small saucepan.
Heat sooty onion and butter and oil in microwave for 1 minute or in a small pot
over moderate-low heat for 3 minutes.

2. Toast split bread under broiler. Remove bread when it is toasted golden brown in
color. Brush bread liberally with onion oil. Sprinkle with cheese, if using, and
parsley. If you added cheese, return to broiler and brown 30 seconds.

Bread butter pudding:

Ingredients:

Milk 500g
 Milk Cream 200g

Sugar 100g

Egg 6pcs

Vanilla 10g

Rose Merry Fresh 10g

Salted Butter Small Cube 200g

Method:
1. Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each
slice with on one side with butter, then cut into triangles.
2. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a
layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread
and sultanas, sprinkling with cinnamon, until you have used up all of the bread.
Finish with a layer of bread, then set aside.
3. Gently warm the milk and cream in a saucepan over a low heat to scalding point.
Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and
lightly whisk until pale. Add the warm milk and cream mixture and stir well, then
strain the custard into a bowl. Pour the custard over the prepared bread layers,
sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
4. Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake
for 30–40 minutes, or until the custard has set and the top is golden brown.

Croissants:
Yeast 15g

Sugar 10g

Water 100g

Flour 400g
Flour 950g

Eka Powder /Bread Improver 4g

MilkPowder 20g

Gluten Powder 10g

Egg 1 pc

Water 200g

Salt 15g

Oil/Butter 50g

Lamination
Butter 800g

Margarine 600g

Flour 150g

Method:

1. Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let
stand until yeast softens and begins to form a creamy foam, about 5
minutes.

2. Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar,
and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into
flour. Mix well and knead until smooth. Cover, and let rise until over tripled
in volume, about 3 hours.

3. Deflate gently, and let rise again until doubled, about another 3 hours.

4. Deflate dough and chill for 20 minutes.

5. Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-
inch rectangle.

6. Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold
unbuttered third over middle third, and buttered top third down over that.

7. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch
rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in
a resealable plastic bag. Refrigerate for 2 hours.

8. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch

rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2
hours.

9. Preheat the oven to 475 degrees F (245 degrees C).

10. To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise,
and chill half while shaping the other half. Roll out to a 15x5-inch
rectangle. Cut into three 5x5-inch squares. Cut each square in half
diagonally.
11. Roll each triangle lightly to elongate the point, and make it 7 inches long.
Grab the other 2 points, and stretch them out slightly as you roll it up.
12. Place on a baking sheet, curving slightly. Let shaped croissants rise until
puffy and light.
13. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants
with egg wash.
14. Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to
15 minutes.

Almond Macron:
Ingredients:
Almond Flour/Powder 175g

Icing Sugar 175g

Egg White 50g

Caster Sugar 200g

Filling
Milk Pak Cream 250g

Any Fruit Puree/Filling 150g

White Chocolate 500g

Method:

1. Age your egg whites 2-4 days ahead of making your macarons. Crack and
separate the eggs and store the whites in a container covered in plastic
wrap.
2. Take your egg whites out of the fridge 2-3 hours in advance. Room-
temperature egg whites whip up better than cold egg whites.
3. Begin by wiping your bowls, whisk, and tools down with some white
vinegar. This will remove every trace of oil from the surface and help
ensure the perfect macaron.
4. Preheat your oven to 300ºF (148ºC).
5. Trim the parchment paper to the size of your pan so that it fits perfectly
inside.
6. Place the macaron template under the parchment or make your own
template by tracing circles that are roughly 1.5" wide and spaced about
1" apart. Turn the parchment over so that the marker does not transfer to
your cookies.
7. Measure out all your ingredients carefully using a food scale and set them
aside. Having your ingredients ready to go will help ensure success.

Making the Macaron Batter

1. Place your dry ingredients (almond flour, powdered sugar, and salt) into
your food processor. Process for 5-second increments, three times. Shake
the container as needed to ensure even mixing.
2. Place your strainer over a large bowl.
3. Sift the almond flour mixture to remove any large bits of almond. If you
have to remove a lot, make sure to add the same amount of almond flour
back in so that your batter ratio is not thrown off.
4. Place your egg whites, cream of tartar, and meringue powder into the
bowl of your stand mixer with the whisk attachment attached.
5. Begin whisking your egg whites on medium speed until you reach soft
peaks. Medium speed will produce smaller, stronger air bubbles than
whipping at high speed.
6. Sprinkle in the granulated sugar slowly until it's all added and continue
whisking on medium until you reach stiff peaks.
7. Finally, add the vanilla and mix until combined.
8. Add your meringue to the dry ingredients and begin using the "J fold"
method by making a line down the center of your mixture with the rubber
spatula and then up and to the left of the bowl. Rotate the bowl 90º and
repeat this "J fold" for 10 strokes.
9. Add your food coloring in at this point. Remember, a little goes a long
way. Fold two more times.
10. Begin testing your batter after stroke 12 for readiness by lifting the
spatula out of the bowl to see how the batter runs off the spatula. If the
batter stays clumped or does not fall off the spatula, fold it one more time
and test again.
11. Repeat this process until the batter falls off the spatula in a "V"
shape. Another test you can do is to firmly bang your bowl onto the
counter to see if the batter settles into itself. If it does, it's ready. If it
doesn't move it still needs more mixing. Some pastry chefs recommend
making a figure 8 with the batter to test readiness but I find this often
causes overmixing so looking for the "V" is a safer option.
12. Prepare your piping bag with a ½" round piping tip by cutting the end of
the piping bag off and inserting the tip into the bag.
13. Twist the piping tip and bag together to seal the bottom of the piping bag
and then press the bag into the tip so that the filling does not leak out of
the piping bag.
14. Fold the top of the piping bag down over your hand and scoop the
macaron batter into the piping bag with a rubber spatula. Or you can
place the piping bag into a tall glass so both your hands are free.
 15. Lay the bag flat on the counter and push all the batter to the bottom of the
piping bag so there are no air bubbles and then twist the top to prevent
leaking. Tie the top into a knot if desired.
16. When ready to pipe, pull the piping tip out and move the batter down into
the piping tip by squeezing the batter gently.

Choux pasty/ cream puff/ Eclair/profit roll/ Tulumba

or bolo sham:
Ingredients:
Water 128g

Milk 128g

Salt 5g

Sugar 5g

Butter 100g

Flour 158g

B/P 1
tbsp
4
Egg 150g to
250g
Topping

Butter 145g

Icing Sugar 180g

Flour 160g

Almond/P 40g

Food Colour As per

need
Method:
Cream puff:
1. Mix together vanilla instant pudding mix, cream and milk. Cover and
refrigerate to set.

2. Preheat oven to 425 degrees F (220 degrees C).

3. In a large pot, bring water and butter to a rolling boil.

4. Stir in flour and salt until the mixture forms a ball.
5. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand
mixer, beat in the eggs one at a time, mixing well after each.
6. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a
couple of inches apart.
7. Bake for 20 to 25 minutes in the preheated oven, until golden brown.
Centers should be dry.
8. When the shells are cool, either split and fill them with the pudding mixture,
or use a pastry bag to pipe the pudding into the shells.

Tulumba or bolo sham:

Ingredients:
Water 128g

Milk 128g

Salt 5g

Sugar 5g

Butter 100g

Flour 158g

B/P 1
tbsp
4
Egg 150 to
250g

Method:
1. First, prepare the syrup. Boil the water and sugar in a suitable-sized pot
for about 30 to 35 minutes, until it gets dark. If you wish, add vanilla
sugar or cinnamon. Stir in the lemon juice, and let the syrup cool to room
temperature. Then, transfer the syrup to the fridge to cool completely.
2. Next, prepare the dough. Place water, butter, sugar and salt in a pot and
bring to boil. Now, reduce the heat and stir in the flour, mixing
vigorously with a wooden spoon for 4-5 minutes.
3. Leave the dough to cool and rest. Add the eggs one by one in 2-minute
intervals, and mix with an electric mixer. Now, add lemon juice and
semolina and mix for another 5 minutes on the highest speed. The dough
should be shiny and sticky.
4. Take a large frying pan, pour in the oil and start heating it to a high
temperature. Transfer the dough to a piping bag with a star nozzle.
Squeeze into the oil and cut each piece using scissors. Fry until the
tulumb as turn crispy and golden. If necessary, turn them over, so they
fry evenly.
5. Drain the tulumb as on a paper towel and leave to cool slightly for 2-3
minutes. Dip them in cold syrup one at a time, and serve.

Éclair:
Ingredients:
Water 128g

Milk 128g

Salt 5g
Sugar 5g

Butter 100g

Flour 158g

B/P 1/4 tbsp.

Egg 150 to
250g

Glaze for eclair:

Ingredients:
Icing Sugar 2 cup

Milk 2 tbsp.

Corn Flour 1 tbsp

Food colour As per

need

Éclair filling pasty cream:

Ingredients:
Milk 500g

Milk Pak Cream 100g

Egg Yolk 100g

Sugar 100g
Corn Flour 50g

Vanilla 10g

Salted Butter 100g

Method:

1. In a saucepan, heat water, salt, and butter. When the mixture boils, add the
flour all at once and stir quickly. Keep stirring for five minutes. Leave the
mixture to cool a bit and start adding eggs, one by one, mixing until
incorporated after each addition.
2. Transfer the mixture into a piping bag and start piping 4x0.5-inch (10x1.25
cm) oblong shapes onto a buttered baking pan, taking care there is a lot of
space between each.
3. Bake for 20 to 30 minutes at 350°F/180°C or until they are golden brown.
When baked, leave to cool.
4. Mix the cornstarch with a bit of cold milk. Bring the remaining milk to a
boil, then stir in the cornstarch and milk mixture. Cook for 10 minutes,
stirring constantly. Whisk the eggs, then add the sugar and the thickened
milk, and cook in a bain-marie for five minutes. Blend in the salt or butter,
then, once cooled, flavor however desired; for example, vanilla, almonds, or
lemon.
5. Split the éclairs and fill with cream; top with vanilla or chocolate icing.
 Sugar biscuits:
Ingredients:
Butter 250g

Icing Sugar 250g

Egg 1 pc

Vanilla 4g

Milk/Powder 10g

Flour 350g

B/P 1/4 tbsp.

Method:

1. Preheat the oven to 450 degrees F.

2. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a
dough cutter, combine until the ingredients are incorporated. Scatter the cold butter
pieces over the top of the flour mixture and continue to combine until the mixture
resembles coarse meal. Add the buttermilk and mix just until the dough begins to
come together.
3. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch
rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits.
Press together the scraps of dough and repeat the process. Place the biscuits on a
baking sheet lined with parchment paper; brush the tops with cream and sprinkle
with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove
from the oven and brush the tops with the remaining melted butter.

Coconut biscuits
Ingredients:
Butter 250g

Icing Sugar 250g

Egg 1 pc

Vanilla 4g

Milk/Powder 10g

Flour 350g

Crushed Coconut 100 to

150g
B/P 1/4 tbsp.

Method:
1. Melt the butter and add it to a bowl. Now add powdered sugar and use a
whisk to mix well. Whisk for 3-4 minutes to form a smooth and creamy
mixture.
 2. Now add refined flour by sifting it in the bowl. Add desiccated coconut,
baking powder, vanilla essence and mix with your hands. Mix well and add
2-4 tbsp milk or as per your requirement. Knead well to form a soft dough.
3. Now scoop out small balls from the dough, flatten them a bit and roll them
in coconut powder to coat them gently. Place the coconut biscuits in a
baking tray lined with parchment paper. Bake them in a preheated oven at
170 degrees Celsius for 15 minutes.

Zeera Biscuits
Ingredients:

Butter 125g

Icing Sugar 20g

Salt 6g

Egg 25g

Vanilla 3g

Flour 188g

Roasted Zeera 2g

Method:
1. Firstly, in a large bowl take ½ cup butter and beat well.
2. Beat until butter turns smooth and creamy.
3. Place a sieve and add 1½ cup wheat flour, ½ tsp salt, ½ tsp baking powder
and ¼ tsp baking soda.
 4. Sieve the flour well making sure there are no lumps.
5. Now add 1 tbsp cumin and mix well.
6. Mix to a crumble texture.
7. Further, add 3 tbsp milk and start to prepare the dough.
8. Do not knead the dough, just combine together.
9. Shape the dough into cylindrical log and shape ends.
10. Wrap in clip wrap and refrigerate for 30 minutes.
11. Cut into thick slices and place on the baking tray. also, sprinkle little jeera
on top and press gently.
12. Preheat the oven and bake at 180 degree celsius for 15 minutes.
13. Finally, cool completely and enjoy jeera biscuits.

Coconut Macron
Ingredients:
Desiccated Coconut 100g

Caster Sugar 200g

Egg White 100g

Pink Colour As per

need

Method:
1. Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and
vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of
an electric mixer fitted with the whisk attachment until they make medium-firm
peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto
sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream
scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and
serve.
Vanilla mousse
Ingredients:
Milk Pak Cream 200g

Milk 100g

Sugar 100g

Milk/P 20 pc

For dark chocolate/Coco/P 20g

Egg Yolk 2 pcs

Vanilla 4g

Sugar 30g

Dark chocolate or any fruit filling 300 to

400g

Gelatin/P 10g

Water 40g
Whipped Cream 300g

Chocolate Sponge 2 to 3 LB

Method:
1. Place the milk in a pot over medium high heat. Scrape the seeds from the
vanilla bean and add them to the milk along with the pod. Heat until the milk is
scalding hot, but not boiling.
2. Remove 2 tablespoons of the granulated sugar and set it aside.
3. While the milk heats up, whisk together the rest of the sugar with the corn
starch and egg yolks. Whisk the hot milk into the egg yolks, then return the
mix to the heat. Cook the custard over low heat, stirring constantly, until the
mixture just begins to boil and thickens. Remove from the heat and strain into
a clean bowl. Discard the vanilla pod or rinse it and set in a bin of sugar to
make vanilla sugar.
4. Refrigerate the custard for at least 2 hours (must be completely cooled) before
continuing with the recipe. To speed up cooling, set the bowl of custard over a
bowl of ice water and stir until cooled.
5. Whip the cream to soft peak and fold it into the chilled custard base. Return the
bowl to the refrigerator while you prepare the other ingredients.
6. Place the rum (or cool water) into a microwave safe bowl. Sprinkle the gelatin
in an even layer over the rum and set it aside to bloom.
7. Combine the egg whites with the reserved 2 tablespoons of sugar in a
heatproof mixing bowl. Set the bowl over the pan of almost simmering water
(don't allow the bottom of the bowl to touch the water) and heat to 160°F,
stirring constantly. Remove the whites from the heat and whip until they are at
full peak and completely cooled.
8. Heat the bloomed gelatin in the microwave in 10 second increments until it's
hot to the touch. Working quickly, add a 1/2 cup of the mousse to the warmed
gelatin. Whisk to combine. Pour the gelatin mixture back into the mousse.
Immediately whisk until the mousse is smooth and the gelatin is evenly
incorporated. Immediately fold the whites into the mousse.
9. Pipe or spoon the mousse into serving glasses while it's is still soft. Refrigerate
until set.
10.Serve with fresh berries, fruit sauce or chocolate shavings.

Mirror Glaze
Ingredients:

Sugar 150g

Water 75g

Condense Milk 80g

Gelatine/P 10g

Water 65g

White chocolate 175g

White Colour As per

need

Method:
1. Begin by mixing 1 envelope of about 2 1/2 tsp of gelatin in a bowl with 1/4
cup of water. Set aside to let the gelatin bloom while you begin the glaze.
2. Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened
condensed milk in a heatproof bowl.
3. Heat for 90 seconds on high power in the microwave. Remove the mixture
from the microwave and give it a good stir. The sugar should be mostly if not
 fully dissolved at this point. If it isn't, heat the mixture in additional 10 second
intervals until it is.
4. Add in the bloomed gelatin and whisk until the gelatin is fully dissolved.
5. Melt the white chocolate chips in the microwave by heating them in 15 second
intervals, stirring between each interval. Once the white chocolate is fully
melted, pour the white chocolate into the warm gelatin mixture.
6. Carefully whisk mixture until fully combined. Pour through a sieve to remove
any bits of unmelted chocolate or stubborn bits of gelatin.
7. Divide the glaze evenly between four bowls. Color them different shades
using gel food coloring. To create this galaxy mirror glaze, color them blue,
purple, black, and pink.
8. Continue to stir occasionally (to prevent a skin from forming) until the glaze
has reached 90 F / 32 C, or is just slightly warm to the touch.
9. Pour each color of glaze back into one large bowl, alternating colors and
drizzling the colors together as you pour them.
10.Place a chilled buttercream cake (in the freezer at least 10 minutes or the
fridge for 1 hour) on top of a circular object smaller than the cake board, and
set this on top of large, rimmed baking sheet to catch the run-off glaze.
11.Begin pouring the glaze over the center of the cake, then slowly work your
way out to the edge of the cake in a circular motion until the cake is fully
covered.
12.Let the glaze drip for about 10 minutes, then scrape away any excess glaze
from the bottom of the cake board using a small offset spatula.
Tart dough/ crust
Ingredients:
Butter 150g
Icing sugar 70g

Egg 20g
Vanilla 2g
 Flour 180g
Almond 30g
Milk/P 10g
Salt 1g

Method:
1. Process flour, sugar, and salt in a food processor
for a few seconds until combined. If you don’t have
a food processor, you can do this by using a pastry
cutter. Add butter and pulse until mixture becomes
crumbly and resembles coarse meal, about 15
pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer
dry and starts to clump together, about 10-15 seconds. Do not process to the point
that a large ball of dough is formed; rather the dough should be quite crumbly with
large clumps. Another way to check if it’s done is to take a piece of dough and press
it between your thumbs – the dough should stick without feeling dry or crumbly.
2. Turn dough to a lightly floured surface and form into a ball. It should come
together easily without being sticky. Flatten ball slightly with your hands to form
a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
3. If you don’t want to use the dough right away, you can refrigerate it for up to 3
days, or freeze it for up to a month and then thaw overnight in the fridge.
4. To roll out the dough:
Take dough out of the fridge and let it sit on the counter for a few minutes to
soften slightly for easy rolling. On a lightly floured surface, roll out the dough
with a rolling pin into an 11-inch circle, then place gently into a tart pan
(preferably with a removable bottom); you can do this by flouring a rolling pan
and rolling the dough loosely around it, then unrolling it into the pan. Brush
away any excess flour on the surface. With a sharp knife, trim the edges of the
 pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer
until firm, about 30 minutes. Frozen dough is less prone to shrinking while
baking.
5. To bake the crust: Preheat oven to 375F/190C and place rack in the center.
6. Press parchment paper or aluminum foil tightly against the crust, covering
the edges to prevent them from burning. Fill with pie weights/dried
beans/uncooked rice, making sure they’re fully distributed over the entire
surface.
7. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer
crust to a wire rack and remove weights and foil.
8. To partially bake the crust: Bake for 5 minutes longer. You’ll now need to
proceed with your tart recipe, add the filling, and finish baking. According to
your recipe, the crust should be used either while warm or after it’s been left
to cool on a wire rack.
9. To fully bake the crust: Bake for about 10 minutes longer until golden
brown and dry. Transfer to a wire rack and let cool completely.

Seasonal fruit tart:

 Base vanilla / chocolate.

Filling:
 Pasty cream as per need.
Topping:
 Spread
 Fudge
 Fruit

Lemon Tart:
Ingredients:
Butter 150g
Icing sugar 70g
 Egg 20g
Vanilla 2g

Flour 180g
Almond 30g
Milk/P 10g
Salt 1g

Filling:
Lemon curd:
Ingredients:
Egg yolk 100g
sugar 100g
butter 100g
Lemon juice 60g

Vanilla 60g

Method:
1. In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and
heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of
simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture
becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a
thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a
 wooden spoon and leave a clear pass if you run your finger through it. The curd will
thicken more once cooled.
2. Remove from heat and immediately strain mixture through a fine mesh sieve. Add
butter, a few cubes at a time, and whisk until completely melted and incorporated,
and mixture is smooth. Take your time with it—the whisking makes for an airy and
light texture. Allow to cool to room temperature before filling the tart. (Lemon curd
can be kept in an airtight container in the fridge for up to a week, or can be frozen for
up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to
smoothen it before using.)

3. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled.
Serve with berries and whipped cream if you like. The tart is rich, so cut your
servings small.

Walnut tart:
Ingredients:
Base:
Vanilla or chocolate 7inch.
Filling:
walnut 300g
sugar 300g
Egg white 110 to 120g

Butter 30g
Method:
 Heat the oven to 180°C.
 To make the pastry, put the first three ingredients into a food processor. Pulse 5-
6 times to chop the butter into the flour.
 Slowly mix in just enough water to form smooth moist balls of dough. Don’t let it
get gooey.
 Press into a greased, 23cm, loose-bottom metal flan dish, ceramic or pottery flan
dish. Bake for 10-12 minutes at 180°C until pastry edges start to brown a little.
 For the filling, melt the butter, honey and sugar together in a pot, stirring until
sugar dissolves. Cool the mixture down until the pot is just barely warm to touch,
then add the beaten eggs and ground almonds, stirring quickly to mix.
 Pour into pastry base and either sprinkle on or arrange your walnut
halves/pieces.
 Bake for 10 minutes at 180°C, then lower to 160°C for a further 20-25 minutes
until tart is golden and firm to the touch.
 Allow to cool for 20 minutes before serving to allow it to set.

Vanilla Swiss roll:

Ingredients:
Egg 4pc
Sugar 110g
Vanilla 6g

Flour 110g
Milk/ P 10g
Salt Pinch

Hot water 30g

Method:
0. Preheat the oven to 375 F (190 C). Line a 9 x 13 inch
(22 x 33 cm) baking sheet with parchment paper and set
aside.
1. Make the batter. In a large bowl, beat together the
yolks and sugar until combined (about 60 seconds). Add
in the oil, milk, and vanilla extract and beat until
combined again (about 30 seconds). Sift in the flour and
cornstarch and beat until combined and smooth (about
15 seconds), scraping the sides of the bowl from time to
time. Set aside.
2. Whip the egg whites. In a separate large bowl, whip
the egg whites until frothy, then add in the vinegar and
sugar, and whip until fluffy with soft peaks.
3. Combine the batter. Using a silicone spatula, gently
fold the whipped egg whites into the egg yolk mixture in
multiple additions (preferably 2-3). Fold until fully
combined. Work very gently to prevent the batter from
deflating.
4. ake. Gently pour the batter into your prepared baking
sheet and use a silicone spatula to smooth out the top.
Bake for 14-15 minutes or until golden on top. You can
test for doneness by gently poking the cake with your
index finger: it should spring back. While the cake is
baking, lay a clean kitchen towel on a worksurface and
sprinkle it with 1/4 cup of granulated sugar making sure
the sugar is evenly sprinkled across the towel.
5. Roll up the cake. As soon as the cake comes out of the
oven, drop the baking pan from a height of 1 inch (2.5
cm) to keep it from shrinking, then lift it out of the
baking sheet and immediately invert it onto the
prepared kitchen towel. Gently peel off the parchment
 paper and immediately roll up the cake with the kitchen
towel. Allow to cool down to room temperature before
moving onto the next step.
6. Make the whipped cream. When the cake has cooled
down, make the whipped cream. In a large bowl,
combine together the heavy cream, sugar, and vanilla
extract. Whip the heavy cream until fluffy and doubled in
size.
7. Fill the cake roll. Using a spatula gently spread the
whipped cream on top of the cake and then roll the cake
back up. Cover the cake roll and let it chill in the
refrigerator for at least 3 hours before slicing. Dust with
powdered sugar and top with fresh raspberry right
before serving.

Plain muffin:
Ingredients:
Egg 2pc
Sugar 1cup
Vanilla 4g

Milk 100g
Oil 100g
Whipped cream 100g

Flour 1 ½ cup
B/P 14g

Method:
1. Position a rack in the center of the oven. Preheat oven to 425F.
 2. Line a 12-cavity muffin tin with paper liners or spray lightly with
pan spray. Set aside.
3. Whisk together the dry ingredients in a large bowl--flour, sugar,
baking powder, and salt.
4. Whisk together the wet ingredients in a small bowl--egg, milk,
and melted butter.
5. Make a well in the center of the dry ingredients. Pour in the wet,
and stir/fold until mixed but still a little lumpy.
6. Allow the batter to sit for about 10 minutes, then portion out
using a disher (ice cream scoop).
7. Bake until well risen, nicely peaked, and deep golden brown on
top, 15-20 minutes.

Japanese cheese cake:

Ingredients:
Cream cheese 450g
Milk 160g
Butter salted 32g

Egg yolk 80g

vanilla 4g

Egg white 180g

Sugar 150g
Salt 2g

Flour 44g
Corn flour 26g
Method:
1. Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan

with several sheets of foil, sealing it completely.

2. Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven

to 315 F (157 C).

3. Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

4. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for

another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and

beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until

the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

5. In a separate bowl, add the cream cheese and milk. Mix on Low speed until creamy and smooth

(approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for

1 minute. Add the flour and corn starch and mix for another minute. Finally add the egg yolks and

mix for 1 more minute. Strain the batter using a sieve.

6. Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3
and gently fold. Add the remaining 1/3 and gently fold.

7. Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out

the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter

about 6 times to remove any big air bubbles.

8. Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check
the cake for doneness by inserting a toothpick into the center of the cake. (It should come out

clean.) Bake the cake for an additional 10-15 minutes to brown the top.

9. Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake

cool in the oven for 1 hour.

10. Remove the Cotton Cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours.
11. Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

12. Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.
Coffee Tiramisu:
Ingredients:
Coffee syrup 200g

Cream cheese 300g

Icing sugar 50g

Whipped cream 150g

Lemon juice 10g

Lady finger biscuits/ vanilla sponge As per need for layering

Method:
0. Add whipping cream to a mixing bowl and beat on medium
speed with electric mixers (or use a stand mixer). Slowly add
sugar and vanilla and continue to beat until stiff peaks. Add
mascarpone cheese and mix just until combined. Set aside.
1. Add coffee and liqueur to a shallow bowl. Dip the lady fingers
in the coffee (Don't soak them--just quickly dip them on both
sides to get them wet) and lay them in a single layer on the
bottom of an 8x8'' or similar size pan.
2. Smooth half of the mascarpone mixture over the top. Add
another layer of dipped lady fingers. Smooth remaining
mascarpone cream over the top.
 3. Dust cocoa powder generously over the top (I use a fine mesh
strainer to do this). Refrigerate for at least 3-4 hours or up to
overnight before serving.

Cold Lemon soufflé:

Ingredients:
Egg white 90g
Icing Sugar 30g
Salt 2g

Egg yolk 3pc

Sugar icing 20g
vanilla 4g

Gelatin/P 8g
Water 20g

Whipped cream 200g

Lemon juice 30 to 60g

Method:
1. Take a 24cm length of baking paper and fold in 3, then tie it around a 1 litre
straight-sided soufflé dish, so that the paper extends 2-4cm above the top.
Set aside.
2. Soak the gelatine leaves in plenty of cold water and set aside.
3. Meanwhile, put the lemon zest and juice, egg yolks and sugar into a large
heatproof bowl. Bring a saucepan of water to the boil, then turn off the heat.
 Place the bowl over the pan of hot water, making sure the bottom of the bowl
is not touching the water. Using an electric hand whisk, whisk the lemon
mixture for about 5 minutes, until thickened and pale in colour.
4. Heat 2-3 tablespoons of water in a small pan, so it just covers the base.
When hot, squeeze the excess water from the soaked gelatine, drop the
leaves into the pan and immediately remove the pan from the heat. Stir until
dissolved, then whisk into the thickened lemon mixture. Remove the bowl
from the pan and set aside to cool completely.
5. In a clean bowl, whisk the egg whites to soft peaks. In another clean bowl,
whisk the whipping cream until softly thickened (be careful not to beat the
cream to stiff peaks or it will be too thick to fold into the soufflé). Fold the
whipped cream into the lemon mixture until no traces of white are left, then
fold in the egg white, again until no traces of white are left. Pour into the
prepared dish and chill for at least 4 hours or until set.
6. To serve, carefully remove the string and paper collar from around the
soufflé (sliding a wet knife between the paper and soufflé makes this easier).

Marie Cocktail:
Ingredients:
Milk pak cream 200g
Condensed milk 30g
Honey 30
Cream 20g

Whipped cream 20g

Mix fruit tin 1tin

Fresh seasonal fruit 400g
Roasted walnut 100g
Marie biscuits 1pack

Method:
1. Mix all ingredients well and cool them in the fridge.
Pan cake:
Ingredients:
Flour 1cup
Baking/ P 3tbs

Milk 1cup
Oil 3tbs

Egg 2pc
Vanilla 1tbsp
Icing sugar 3tbsp
Method:
 Mix dry ingredients In a small bowl, whisk together flour,
sugar, baking powder, and salt; set aside.
 In a medium bowl, whisk together milk, butter (or oil), and
egg.
 Combine wet and dry ingredients Add dry ingredients to milk
mixture; whisk until just moistened. (Do not over mix;
a few small lumps are fine.)

 Heat and oil skillet or griddle Heat a large skillet (nonstick or

cast-iron) or griddle over medium. Fold a sheet of
paper towel in half, and moisten with oil; carefully rub
skillet with oiled paper towel.

 For each pancake, spoon 2 to 3 tablespoons of batter onto

skillet, using the back of the spoon to spread batter into a
round (you should be able to fit 2 to 3 in a large skillet).

 Cook until surface of pancakes have some bubbles and a few

have burst, 1 to 2 minutes.

 Flip carefully with a thin spatula, and cook until browned on

the underside, 1 to 2 minutes more.

 Transfer to a baking sheet or platter; cover loosely with

aluminum foil, and keep warm in oven. Continue with more
oil and remaining batter.
 Serve with honey or maple syrup.

Waffles:
Ingredients:
Flour 300g
B/P 2tbsp
B/S ½tbsp
Salt ¼tbsp
Icing sugar 1tbsp
Water ½ cup
 Milk 1 ½ cup
Oil 60ml

Egg 1pc
Vanilla ½ tsp
Method:
1. Gather all ingredients.
2. In a large bowl, mix together flour, salt, baking powder and sugar; set
aside. Preheat waffle iron to desired temperature.
3. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla.
4. Pour the milk mixture into the flour mixture; beat until blended.
5. Ladle the batter into a preheated waffle iron.
6. Cook the waffles until golden and crisp.
7. Serve with ice cream or fruits.

Crepes:
Ingredients:
Flour 1cup
Corn flour 2tbsp
Vanilla ½tsp
Egg 1pc
Milk ½cup
Water ½cup
Oil ¼cup

Method:
1. Whisk flour and eggs together in a large mixing bowl; gradually add in
milk and water, stirring to combine. Add salt and melted butter; beat
until smooth.
 2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or
scoop the batter onto the griddle, using a

3. pproximately 1/4 cup for each crêpe. Tilt the pan with a circular motion
so that the batter coats the surface evenly.

4. Cook until the top of the crêpe is no longer wet and the bottom has
turned light brown, 1 to 2 minutes. Run a spatula around the edge of the
skillet to loosen the crêpe; flip and cook until the other side has turned
light brown, about 1 minute more. Serve hot

Dounuts .
Ingredients:

Floura/Pugar 1kg

Egg Yolk 6pcs

Sugar 200g

Butter 200g

Salt 15g

Yeast 30g

Milk/P 25g

Eka/P 5g

Vanilla 20g

Milk 100g

Water As per
need
Toppings
Icing Sugar 2 cup
Milk 2 tbsp.

Corn Syrup 1 tbsp.

Melted chocolate As per need

Caramel Sauce As per need

Latus spread As per need

Nutela As per need

Chocolate Ganch As per need

Fillings
Pastry Cream

Italian Custard

Fruit Filling

Sauce Spread

Method: