NEWSLETTER JULY 2017 : VOLUME 1
EASYBAKE100HS is a Premium Margarine & Butter Replacer that go beyond basic, with benefits of saturated fat reduction, zero trans and a distinctive butter like flavour. It combine well with acidic or citrus ingredients. When whipped and mixed liquids and powders, it guarantees the volume and stability of the end product while also adding an irresistible buttery taste. It is made from carefully selected raw materials of superior oxidative stability with shelf life up to 12 months.
DATES MUFFIN
Equipment use: ChusHeng mixer (Use Whip)
Fat use: EASYBAKE100HS
| WORKING METHOD | |
|---|---|
| MIXING | 1. Place G1 into a mixing bowl and mix for a while. 2. Add G2 and mix well. 3. Add G3 and mix evenly. |
| BAKING TEMPERATURE | Upper 180°C, Lower 170°C |
| BAKING TIME | 25 mins or until well baked |
*REMARKS: Oven temperature and baking time depend on type of oven.
| Ingredients | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | Sugar | 40 | 200 |
| Salt | 1 | 5 | |
| Cinnamon Powder | 1 | 5 | |
| Baking Powder | 2 | 10 | |
| Baking Soda | 1 | 5 | |
| Cake Flour | 100 | 500 | |
| G2 | EASYBAKE100HS (melted) | 70 | 350 |
| Condensed Milk | 40 | 200 | |
| Fresh Milk | 32 | 160 | |
| Whole Eggs | 22 | 110 | |
| G3 | Seedless Dates (Cut into cube; mix with little flour) | 36 | 180 |
| Toasted Almond Flakes | 8 | 40 | |
| TOTAL | 353 | 1765 |
WHOLEMEAL TOAST
Equipment use:
Electric Oven
Planetary Mixer (use hook)
Fat use:
EASYBAKE100HS
KYLIE PAN RELEASE AGENT
| WORKING METHOD | |
|---|---|
| MIXING | 1. Mix G1 at low speed for 2 minutes and then medium speed for 18 minutes or till a firm, elastic dough is formed. 2. Add G2, mix at low speed for 2 minutes. 3. Turn to medium speed, mix for 3-5 minutes (in between turn dough), until smooth and extensible dough is formed. |
| SCALING | 500g/piece, mould around (flatten dough and roll out into a sheet first then roll back into cylinder form). Cut into 3 parts. |
| FINAL PROOFING | 80-85 minutes. |
| BAKING TEMPERATURE | Upper 200°C, Bottom 240°C |
| BAKING TIME | 32 minutes or until well baked |
*REMARKS:
(1) The proofbox temperature is 32 to 34°C and relative humidity is 75 to 80%
(2) Oven temperature and baking time depend on type of oven.
(3) Water absorption depends on different type of flour.
| Ingredients | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | Bread Flour | 100 | 850 |
| Wholemeal Mix | 58.8 | 500 | |
| Yeast | 1.8 | 15 | |
| Improver | 1.2 | 10 | |
| Sugar | 7.1 | 60 | |
| Salt | 3.5 | 30 | |
| Ice Water | 100 | 850 | |
| G2 | EASYBAKE100HS | 10 | 85 |
| TOTAL | 282.4 | 2400 |
BUTTER COOKIES
Equipment use:
Planetary Mixer
Baking tray
Electric Deck Oven
Fat use:
EASYBAKE100HS
KYLIE PAN RELEASE AGENT
| WORKING METHOD | |
|---|---|
| MIXING | 1. Cream G1 till soft and well combine. 2. Add G2 into step 1. Mix well to form a dough. Roll dough between 2 plastic bags (sprinkle flour onto the plastic sheet) into 0.5 to 1cm thick then use cookies cutter to cut into pieces. 3. Arrange cookies onto well-greased baking sheet, bake at preheat oven. |
| BAKING TEMPERATURE | 160°C for both upper heat and bottom heat |
| BAKING TIME | 15-20 minutes or till well done |
| Ingredients | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | EASYBAKE100HS | 80 | 200 |
| Icing sugar | 32 | 80 | |
| Salt | 0.8 | 2 | |
| G2 | Cake flour | 100 | 250 |
| Milk powder | 8 | 20 | |
| Corn flour | 12 | 30 | |
| TOTAL | 232.8 | 582 |