DIRECTIONS:

1. Tray preparation: 20cm chiffon tin.
2. Oven Preparation: Pre-heat oven at 170°C for at least 20mins.
3. Use a hand whisk to combine (Group 1) together。
4. Pour the warm liquid mixture (Group 2) & mix well.
5. Add in sifted flour (Group 3) & mix till just smooth.
6. Whisk the egg-white lightly.
7. Add in the corn flour & sugar gently & whisk till firm peak.
8. Fold the Yolk mixture into it. (Step 3 to 5)
9. Add in the walnut bits (Grp.5) last.
10. Pour mixture into dry and clean chiffon tin.
11. Bake at low shelf – Bake at 170°C (non-fan mode) and bake for 15mins then lower to 160°C and bake for another 55mins or till dark golden brown.
12. Turn cake tin upside down & cool cake completely before un-mould.

DIRECTIONS:

1. Warm butter and honey.
2. Add to the biscuits crumbs.
3. Press the crust mixture tightly onto the prepared 7 inches cake tin.
4. Chill the crust base untill further use.
5. Whip the cream till medium soft peak. (Part A)
6. In the mixer fitted with paddle, beat the cream cheese with caster sugar till light. (Part A)
7. Add mango yoghurt. (Part A)
8. Melt the gelatin over double boil, add to the cream cheese mixture. (Part A)
9. Fold the cream into the mixture. (Part A)
10. Pour mixture into the prepared cake tin with the biscuit. (Part A)
11. Set In the freezer. (Part A)
12. Gently heat up the lemon juice and sugar and add the bloomed gelatin. (Part B)
13. Gently mix with the mangoes. (Part B)
14. Take out the partially set cheesecake and pour on top of and let in set in the freezer. (Part B)

     

Crisp on the outside and deliciously fluffy on the inside, Mexican buns are great with coffee or just as an afternoon snack. 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 12 pcs

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INGREDIENTS:

• • 300gm Bread Flour
  • 90gm Plain Flour
  • 15gm Milk Powder
  • 11gm / 1pkt Yeast
  • 210gm Water
  • 60gm Sugar
  • 90gm Egg
  • ½ teasp. Salt
  • 70gm Crisco Shortening
  • ** Butter cubes

  For The Coffee Topping Group 1

  • 60gm Butter
  • 50gm Sugar

  Group 2

  • 12gm Milk Powder
  • 25gm UHT Milk
  • ¼ teasp. Salt
  • 30gm Egg
  • 1 teasp. Coffee paste/ Emulco

  Group 3

  • 40gm Plain Flour
  • 20gm Rice Flour
  • 1/8 teasp Baking Soda

DIRECTIONS:

         For the Mexican Bun

1. Mix all Group1 ingredients & knead till “Pick-up” stage.

2. Add in Group 2 & knead till “Developed “stage.

3. Round dough & leave to ferment 1hr.

4. Scale into 60gm. Wrap 1 small pc butter & round into ball.

5. Sprinkle water on top & proof till double.

6. Pipe coffee mixture on top.

7. Bake at 190ºC for 12mins.

   For the Topping

8. Mix butter & sugar until creamy

9. Add in the egg & beat well mix well.

10. Then, add in (Grp. 2) sifted flour (Grp. 3).

DIRECTIONS:

1. Make cake: Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with parchment or waxed paper.
2. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
3. In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
4. Pour batter into prepared pan. Bake until a toothpick inserted in centre comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
5. Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
6. Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter.
7. Pour ganache onto centre of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; serve.

DIRECTIONS:

1. Whisk egg and egg white in a big mixing bowl for 5 mins.
2. Pour in the milk.
3. Add in the sifted flour and the rest.
4. Rest for 30 mins in fridge.
5. Brush tray generally with olive oil / any poultry fats. Base with 3mm oil.
6. Bake empty tray at 220°C till very, very hot.
7. Pour in mixture till almost full, you should hear the sizzling sound.
8. Bake at 220°C for 25mins till golden brown. Cover with paper if top is too brown after 15mins. Do not open oven too early.
9. Serve immediately with jam & whipped cream or pair with the meat gravy.

DIRECTIONS:

1. Melt the butter and add into the crushed biscuits and mix well.
2. Make a pie shell with the side 1.5cm up.
3. Spread a thin layer of melted chocolate at the base. Chill in the fridge.
4. Melt butter and sugar under low heat till sugar has dissolve.
5. Add in condensed milk and bring to a boil. Simmer for another 5mins till you get a lovely caramel. Add in the whipping cream and simmer for another 5mins.
6. Pour in the caramel into the biscuit base and chill for 1hr or till set.
7. Remove pie from tin to serving tray.
8. Arrange banana slices on caramel and spread some whipped cream on top.
9. Dust with cocoa powder, cinnamon powder and Sprinkle with grated chocolate. Decorate with extra banana.