Newsletter July 2017 : Volume 1

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
MIXING1. 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 TIME25 mins or until well baked

*REMARKS: Oven temperature and baking time depend on type of oven.

 IngredientsBaker (%) Amount (g)
G1Sugar 40200
Salt 15
Cinnamon Powder15
Baking Powder210
Baking Soda 15
Cake Flour 100500
G2EASYBAKE100HS (melted)70350
Condensed Milk40200
Fresh Milk 32160
Whole Eggs22110
G3Seedless Dates (Cut into cube; mix
with little flour)
36180
Toasted Almond Flakes840
TOTAL3531765

WHOLEMEAL TOAST

Equipment use:

Electric Oven
Planetary Mixer (use hook)

Fat use:

EASYBAKE100HS
KYLIE PAN RELEASE AGENT

WORKING METHOD
MIXING1. 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.
SCALING500g/piece, mould around (flatten dough and roll out into a
sheet first then roll back into cylinder form). Cut into 3 parts.
FINAL PROOFING80-85 minutes.
BAKING
TEMPERATURE
Upper 200°C, Bottom 240°C
BAKING TIME32 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.

 IngredientsBaker (%) Amount (g)
G1Bread Flour100850
Wholemeal Mix58.8500
Yeast 1.815
Improver1.210
Sugar 7.160
Salt3.530
Ice Water100850
G2EASYBAKE100HS1085
TOTAL282.42400

BUTTER COOKIES

Equipment use:

Planetary Mixer
Baking tray
Electric Deck Oven

Fat use:

EASYBAKE100HS
KYLIE PAN RELEASE AGENT

WORKING METHOD
MIXING1. 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 TIME15-20 minutes or till well done
 IngredientsBaker (%) Amount (g)
G1EASYBAKE100HS 80200
Icing sugar3280
Salt0.82
G2Cake flour100250
Milk powder 820
Corn flour1230
TOTAL232.8582

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