NEWSLETTER AUGUST VOLUME 2
EASYBAKE101HS is a Specialty Cake Margarine, quality all round performing cake margarine with excellent creaming properties. It has optimum ratio of saturated to unsaturated fatty acids 1:2, consist combination of fractions and solids by nature fats for a good nutritional perspective. Made from materials of high oxidative stability with longer shelf life up to 12 months and constant quality.
QUICHE SAVORY PASTE (ENGLISH)
Fat use: EASYBAKE101HS
| WORKING METHOD (Rub in Method) | |
|---|---|
| MIXING | 1. Sieve G1 twice. Rub in with G2 until sandy texture. 2. Add in G3 slowly and lightly knead to a cohesive dough. Do not over develop (± six minutes mixing time). 3. Round the dough and cover with clear plastic bag. Allow the dough to rest for 10 to 20 minutes |
| WORKING METHOD | |
|---|---|
| MIXING | 1. Stir the eggs until smooth texture. Add milk and cream till smooth. 2. Season with salt, cayenne and nutmeg. 3. Strain the mixture. |
| WORKING METHOD | |
|---|---|
| MIXING | 1. Chargrill all vegetables separately on an iron griddle 2. Cool to room temperature |
| WORKING METHOD ( Lining of Savory Dough) | |
|---|---|
| MIXING | 1. Roll out the pastry dough to 2.5 mm to 3mm. Rest for 5 to 10 minutes. Cut the pastry dough to appropriate size and line into the mould. Trim the extra dough. 2. Place vegetable / meat filling about 50% and pour the quiche custard into the pastry shell until to 5mm below the rim level. 3. Sprinkle grated cheddar cheese on top. 4. Place on a baking tray and bake. |
| BAKING TEMPERATURE | 205° C |
| BAKING TIME | 25 minutes until the surface is light golden brown in color |
QUICHE SAVORY PASTE (ENGLISH)
| Ingredients | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | Bread flour | 40 | 120 |
| Cake flour | 60 | 180 | |
| Salt | 1.6 | 5 | |
| Skim Milk Powder | 11.6 | 35 | |
| G2 | EASYBAKE101HS | 16.6 | 50 |
| G3 | Water (cold) | 46.6 | 140 |
| TOTAL | 176.4 | 530 |
QUICHE CUSTARD (ENGLISH)
| Ingredients | Amount (g) |
|---|---|
| Eggs | 650 |
| Milk | 750ml |
| Dairy cream | 600ml |
| Salt | To taste |
| Chili powder (Ground) | To taste |
| Nutmeg (Ground) | To taste |
QUICHE FILLING
| Ingredients | Amount (g) | |
|---|---|---|
| G1 | Rosemary (chopped) | 20 |
| Green Bell Pepper | 20 | |
| Red Bell Pepper | 20 | |
| Eggplant | 20 | |
| Green Zucchini | 20 | |
| Smoked chicken meat | 100 | |
| G2 | Cheddar cheese (Grated) | 20 |
| Tomatoes | 1 unit |
WAFFLE
Equipment use:
Electric oven, Weighing Balance
Fat use:
EASYBAKE 101HS
| WORKING METHOD (YOLK MIXTURE) | |
|---|---|
| MIXING | 1. Use “hand whip” to beat G1 until light. 2. Add G2 continuously until finish. 3. Add G3 slowly until finish and mix well. 4. Add G4 part by part until finish and mix well with spatula. |
| WORKING METHOD (WHITE MIXTURE) | |
|---|---|
| MIXING | 1. Beat G1 until bubbling. 2. Add G2 part by part, then followed by G3 (part by part) until finish, continue to beat until firm and soft peak. 3. Use 1/3 of white mixture to mix with yolk mixture until very well mix, then pour the remaining white mixture and blend well mix. 4. Scoop the batter mixture into preheated waffle maker and cook until well done. |
| Ingredients ( YOLK MIXTURE) | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | Egg Yolks | 20 | 60 (≈3pcs G/AA) |
| G2 (mix well) | Fresh Milk | 60 | 180 |
| Water | 80 | 240 | |
| G3 | EASYBAKE101HS (melted) | 40 | 120 |
| G4 | Cake Flour | 100 | 300 |
| Double Action Baking Powder | 2 | 6 | |
| Single Action Baking Powder | 1.3 | 4 | |
| Salt | 1 | 3 | |
| TOTAL | 304.3 | 913 |
| Ingredients (WHITE MIXTURE) | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | Egg Yolks | 100 | 72 (≈4pcs G/AA) |
| G2 (mix well) | Fresh Milk | 26.2 | 45 |
| G3 | Water | 43.6 | 75 |
| TOTAL | 169.8 | 292 |
BUTTER SPECIAL CAKE
Equipment use:
Planetary mixer (use whip)
Electric Deck Oven
Fat use:
EASYBAKE101HS
KYLIE PAN RELEASE AGENT
| WORKING METHOD (WHITE MIXTURE) | |
|---|---|
| MIXING | 1. Place G1 into mixing bowl and beat at Medium Speed (speed 2) for 2 minutes. 2. Scrape bowl then turn to High Speed (speed 5) and beat for another 8 minutes. Scrape the bowl in between the beating time. 3. Turn to Low speed (speed 1). Add G2 and G3 into 2 to 3 portions until finish and beat well mix after each addition. 4. Remove batter from mixing bowl and blend well mix. 5. Pour mixture into well-greased (OWEN) lined baking tin, bake at pre-heated oven. |
| OVEN TEMPERATURE | Upper heat 170°C & bottom heat 160°C |
| BAKING TIME | 80 - 90 minutes or till baked. |
| 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 |