Newsletter August Volume 2

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)
MIXING1. 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
MIXING1. 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
MIXING1. Chargrill all vegetables separately on an iron griddle
2. Cool to room temperature
WORKING METHOD ( Lining of Savory Dough)
MIXING1. 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 TEMPERATURE205° C
BAKING TIME25 minutes until the surface is light golden brown in color

QUICHE SAVORY PASTE (ENGLISH)

 IngredientsBaker (%) Amount (g)
G1Bread flour40120
Cake flour60180
Salt1.65
Skim Milk Powder11.635
G2EASYBAKE101HS16.650
G3Water (cold)46.6140
TOTAL176.4530

QUICHE CUSTARD (ENGLISH)

IngredientsAmount (g)
Eggs650
Milk750ml
Dairy cream600ml
SaltTo taste
Chili powder (Ground)To taste
Nutmeg (Ground)To taste

QUICHE FILLING

 IngredientsAmount (g)
G1Rosemary (chopped)20
Green Bell Pepper20
Red Bell Pepper20
Eggplant20
Green Zucchini20
Smoked chicken meat100
G2Cheddar cheese (Grated)20
Tomatoes1 unit

WAFFLE

Equipment use:

Electric oven, Weighing Balance

Fat use:

EASYBAKE 101HS

WORKING METHOD (YOLK MIXTURE)
MIXING1. 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)
MIXING1. 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)
G1Egg Yolks2060 (≈3pcs G/AA)
G2 (mix well)Fresh Milk60180
Water80240
G3EASYBAKE101HS (melted)40120
G4Cake Flour 100300
Double Action Baking Powder26
Single Action Baking Powder1.34
Salt13
TOTAL304.3913
 Ingredients (WHITE MIXTURE) Baker (%) Amount (g)
G1Egg Yolks10072 (≈4pcs G/AA)
G2 (mix well)Fresh Milk26.245
G3Water43.6 75
TOTAL169.8292

BUTTER SPECIAL CAKE

Equipment use:

Planetary mixer (use whip)
Electric Deck Oven

Fat use:

EASYBAKE101HS
KYLIE PAN RELEASE AGENT

WORKING METHOD (WHITE MIXTURE)
MIXING1. 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 TIME80 - 90 minutes or till baked.
 IngredientsBaker (%) Amount (g)
G1EASYBAKE100HS 80200
Icing sugar3280
Salt0.82
G2Cake flour100250
Milk powder 820
Corn flour1230
TOTAL232.8582

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