Recepi

CHOCOLATE MOIST

Butter 740 g

Sugar 1000 g

Eggs 12 nos.

Evaporated milk 500 g

Condenced milk 500 g

Flour 960 g

Corn flour 50 g

Baking powder 4 tsp.

Soda bicarbonate 4 tsp.

*tempriture_160 c (top)

                          _150 c (bottom)

*Time baking_ 20 min.

*2 big baking trays

CHOCOLATE MOUSE

COCONUT PIE

SUGAR DOUGH  500 GM

DASICATED COCONUT 350 GM

EGG   5 NOS.

EGG YOLK  25 NOS.

SUGAR  750 GM

FRESH MILK  750 ML

BUTTER 150 GM

CARROT CAKE(THE STRUDDLE)

STEP1.

EGG 2 KG

SUGAR 350 0 G

STEP 2.

FLOUR 4000 G

BAKING POWDER 125 G

SODABICARBONATE 125 G

CINNAMON POWDER 80 G

STEP 3

CARROT (GRATED) 3600 G

PINEAPPLE RING (CHOPPED) 2400 G

CHOPPED WALNUT  1650 G

RAISIN 550 G

STEP 4.

CORN OIL 2100 G

*TEMRITURE_180 C (TOP)

                      _180 C (BOTTOM)

BAKING TIME _ 45 MIN.

*USE FROST CREAM FOR CREAM THE THE CARROT CAKE

CREAM BRULEE

F.MILK 2 LTR

WHIPED CREAM 2 LTR

VANILLA ESSENCE 1 TBSP

YOLK 960 G

SUGAR 560 G

*YOLK AND SUGAR BEAT TOGETHER AND ADD MI8LK AND CREAM.

*BAKED TEMPRITURE 180 C

TIME BAKING_ 25 MIN.

CHOCOLATE OPERA

*4 layer chocolate sacher sponge 3 KG

*layered with chocolate garnache 1 KG

BUTTER CREAM  1 KG

CHOCOLATE GARNACHE

Dark chocolate 1700 g

Whipped cream 850 g

Butter 420 g

CHOCOLATE GARNACHE (FILLING)

Chocolate garnache(panpacific)

Whipping cream  2 ltr.

milk full cream    1 ltr.

Dark choc. Couverture  2.7 kg

Milk chocolate couverture  2.7 kg

CHOCOLATE COATING

GLUCOSE 1400 G

WATER 1400 G

(BOILED)

DARK CHOCOLATE 3 KG

COLD CHEESE CAKE

*Prepare colour jaconde sponge and put a side of the cake ring mould.

*cut almond sponge ,follow the size of the ring and use for the base of cake.

*POUR IN COLD CHEESE

*CHERRIES

*ALMOND SPONGE

*COLD CHEESE

*TOP WHITE CHOCOLATE GLAZE.

MORELLO CHERRIES COMPPOT:

WATER 500 G

SUGAR 500 G

MORELLO CHERRIES 1500 G

CORN FLOUR 85 G

*COOK  UNTIL THICK.

CHEESE FILLING:

CREAM CHEESE 3 KG

YOLK 24 NOS.

SUGAR 800 G

WATER 525 G

(BRING TO BOIL 115 C)

GELATINE 60 G

WATER 120 G

(MELTING)

VANILLA ESSENCE 80 G

LEMON JUICE 60 G

WHIPPED CREAM 2400 G

*SOFTED THE CREAM CHEESE

*BRNG WATER AND SUGAR TO BOIL 115C.

*GRADUALY BEAT THE YOLK AND POUR IN SLOWLY TO THE SUGAR SYRUP.

*BEAT UNTIL FOMMY AND COOL.

*MIXED IN THE CREAM CHEESE AND ADD MELTED GELATINE ,VANILLA AND LEMON JUICE.

*LASTLY FOULD IN WHIPED CREAM.

*

CHOCOLATE COOKIES

Coconut gianduja(for 8 nos/1 kg ring)

Coconut gianduja  300g

Whipped cream  5 ltr

White chocolate 2.5 kg

Egg yolk  10 nos.

Gelatin  650 g(already mix with water)

Chocolate sponge(2 layered sponge  for 1 ring)

CHEESE TART(A)

Tart dough for casing

Filling:

Grated cheddar cheese 250 g

Milk  400 g

Eggs  90 g

Cake flour  60 g

Salt  15 g

Nut meg  2 g

Papper 2 g

Method:

. Heat 2/3 of milk and cheese until liquid.

. mixed eggs ,glour and the rest of milk.

.added salt ,papper and nutmeg.

CHEESE TART(B)

CHARLOTE ROSE

CHOCOLATE CHIP COOKIES

CRAPE SUZZETE

CHOCOLATE BISKUT BASE

CHOCOLATE FILLING

CREAM CHEESE CAKE

CHOCOLATE PUDDING

COCONUT PIE

CARROT CAKE(PANPAC)

CREAM CAREMEL

CHOCOLATE BROWNIES

BUTTER 3840 G

SUGAR 3200 G

EGG 3072 G

SALT 26 G

FLOUR 1600 G

BAKING POWDER 26 G

PECAN NUT 1600 G

VANILLA ESSENCE 50 G

CHRISTMAS PUDDING(A)

CHRISTMAS PUDDING(B)

CHOCOLATE CHIP COOKIES

BUTTER  1,2 KG

BROWN SUGAR  1 KG

EGG  4 NOS.

FLOUR 2 KG

COCOA POWDER  20 GM

VANIILA ESSENCE 30 GM

SODA BICARBONATE  40 GM

WALNUT  400 GM                                                                                                  CHOCOLATECHIP  500 GM

CROQUANT RING

COFFEE CRUNCH COOKIES

BUTTER  900 GM

SUGAR  600 GM

EGG  2 NOS.

FLOUR 1.2 KG

CORN FLAKE 550 GM

NESCAFE 30 GM

CUSTARD CREAM

CREAM PUFF

CIFFON CAKE

CINNAMON STAR COOKIES

CARNIVAL FRITTER

CHOCOLATE FUDGE

Butter block unsalted   900 g

Sugar fine   2050 g

Eggs chicken a      16 nos

Flour rose   1800 g

Cocoa powder    400 g

Soda bicarbonate   40 g

Milk fullcream ducthlady    2 ltr.

Chocolate garnache   1.5 kg

CAKOI

Chocolate hazelnut cake

Chocolate sponge    500 g

Nut ground hazelnut  50 g

Chocolate garnache      500 g

CROISSANT DOUGH

BREAD FLOUR  24 KG

SUGAR  1.2 KG

YEAST  600 GM

SALT  600 GM BAKING POWDER  240 GM

FORMAT  600 GM

BUTTER  288 GM

EGG  36 GM

FRESH MILK  12 LTR

CHOCOLATE MINT CAKE

Crepes suzette

Crapes:

Eggs  4 nos

Egg yolk  2 nos

Cake flour  200 g

Sugar  50 g

Salt  5 g

Milk  550 g

Melted butter  50 g

Filling:

Butter  100 g

Orange skin  1 no.

Lemon skin 1 no.

Icing sugar 100 g

Grand manier 20 g

For flambé:

-        Butter

-        Sugar

-        Grand manier

-        Orange juice

-        Lemon juice

Chocolate coating

Boiled:

Glucose   1400 gm

Water   1400 gm

Add:

Dark chocolate couverture  3 kg

DOUGHNUT(A)

DOUGHNUT(B)

Yeast 60 g

Sugar 300 g

Iced water 920 ml

Eggs 4 nos.

Bread flour 2 kg

Salt 20 g

Butter/shortening 200 g

DOUGHNUT(PANPAC)

DUTCH CHOCOLATE CAKE

DECO SPONGE

ÉCLAIR

WATER 2 LTR

BUTTER 1150 G

(BOILED)

FLOUR  1350 G

EGG 37 NOS.

SALT 10 G

*TEMPRITURE _215C (TOP)

                         _190 C (BOTTOM)

BAKING TIME_37 MIN.

FLORENTINE

FRENCH BREAD /LOAF

Bread flour 2 kg

Iced water 1200 ml

Yeast 40 g

Salt 30 g

Bread improver 10 g

Butter 75 g

Sugar 60 g

FROST CREAM(FOR CARROT CAKE)

Butter   1 kg

Cream cheese  1 kg

Sugar  1 kg

FARMER LOAF BREAD

BREAD FLOUR  3.5 KG

DARK RYE 900 GM

ROGENNA 100 GM

YEAST  100 GM

FORMAT  80 GM

SALT  70 GM

COLD WATER  2 LTR

FRUIT TARTLET FILLING(PUFF PASTRY)

FRUIT CAKE

Butter 1 kg

Margarine 500 g

Brown sugar  1.5 kg

Eggs 1.5 kg

Cake flour  1.5 kg

Cinnamon powder 15 g

Nutmeg  15 g

Baking powder  30 g

Blabk currant  950 g

Glaze red cherries 300 g

Glaze green cherries 300 g

Mix peel  370 g

Almond flake  370 g

FRESH CREAM CAREMEL

FARMER SLAB

FRENCH BARGUTTE

GINGER BREAD

Gazpacho slices with cherry(3x insert)

Whipping cream extra 1 ltr/pkt-anchor brand   5 ltrs.

White couverture w2   2.5 kg

Gelatin  650 g

Egg yolk  10 nos.

Mixed fruit puree(rock melon. Pineapple,lychee)   1 ltr

*boil the puree until thick.

Chocolate sponge   900 g

Strawberry jelfix  500 g

*for 3 insert. 1 ltr/insert

HAZELNUT CAKE

HAZELNUT SPONGE 1 KG

HAZELNUT PRALINE 400 GM

CHOCOLATE GARNACHE 400 GM

HORLANDER PIE

SUGAR DOUGH 100 GM

ALMOND PASTE 100 GM

EGG 1 NO

BUTTER  50 GM

 FLOUR  150 GM

 COCOA POWDER  10 GM

BAKING POWDER 10 GM

FRESH MILK  100 ML

HERB CIABATTA BREAD

BREAD FLOUR  3 KG

YEAST  120 GM

FORMAT  100 GM

 SALT  70 GM

BASIL  20 GM

COLD WATER  4.2 LTR

HARD ROLL

BREAD FLOUR  5 KG

YEAST  100 GM

SALT  100 GM

SUGAR  10 0 GM

FORMAT  100 GM

COLD  WATER  2 LTR

HEALTY CARROT

BREAD FLOUR  5 KG

CARROT MIX 1 KG

YEAST  120 GM

FORMAT  100 GM

SALT  140 GM

BUTTER  200 GM

COLD WATER 3.5 LTR

INSTANT JELLY

ICE CREAM DAIRY

JEMPUT JEMPU PISANG

Pisang emas 200 g

Flour 200 g

Sugar 100 g

Soda bicarbonate 10 g

Water 80 g

JACONDE

Butter 150 g

Icing sugar 150 g

Egg white 150 g

Flour 150 g

KAYA

Boiled:

Santan 2 ltr

Caramel sugar 500 g

Add:

Sugar 100 g

Egg 350 g

Tepong pulut 60 g

Tepong jagung 70 g

·       Kacau hingga pekat dengan api yg perlahan

KARIPAP DOUGH

KURMA FILLING

KURMA 2100 G

WATER 500 G

ORANGE ZEST 5 NOS.

LINZER COOKIES

STEP 1

BUTTER 1 KG

SUGAR 1 KG

SALT 8 G

*BIT UNTIL CREAMY.

STEP 2

ADD IN:

F.MILK 250 G

EGG 4 NOS

STEP3.

ADD IN FLOUR 800 G

NUT MEG 15 G

CINNAMON 30 G

BAKING POWDER 15 G

PISTACHIO NUT 500 G

GROUND HAZELNUT 1500 G

STEP4

ADD CAKE CRUMBS 500 G

LAYERED CAKE(INDONESIA LAPIS)(A)

LAYERED CAKE (EQ)

Butter  230 g

Almond paste 130g

Salt 5 g

Vanilla 10 g

Egg yolk  2 nos.

Egg white  10 nos.

Sugar  200 g

Flour 90 g

Corn flour  90 g

LAVOSH

 BREAD FLOUR  2.4 KG

SUGAR  50 GM

SALT  60 GM

EGG  3 NOS

BUTTER  580 GM

WATER  960 ML

MEXICAN BUN TOPPING

MALT SQUARE BREAD

BREAD FLOUR  10 KG

MALT FLOUR  3 KG

SALT  100 GM

YEAST  200 GM

FORMAT  150 GM

BUTTER  200 GM

COLD WATER  4.5 LTR

MOON COOKIES

Butter 650 g

Icing sugar 300 g

Egg yolk 150 g

Custard powder 100 g

Flour 1000 g

MARZIPAN

Almond paste 2 cups

Egg white 4 nos.

Icing sugar 6 cup

Vanilla essence 1 tsp.

MANGGO ROLL

For sponge:

Egg white

MEILENDERLI COOKIES

Butter  1kg

Icing sugar  1kg

Eggs  6 nos.

Bread flour  2 kg

Baking powder  10 g

Fresh milk  200 g

MAYONISE

Mango pudding

Mango pudding instant powder   1 pkt(500 g)

Water   1 ltr.

MINCE MEAT PIE

MUFFIN

MUFFIN MIX

MANDLE BREAD COOKIES( ALMOND COOKIES

MALT SQUARE

MACARON

MERINGUE

MOULDING CHOCOLATE

NUT CRACKERS

NEW YORK CHEESE CAKE

Sugar    900 gm

Cream cheese  3750 gm

Egg yolk  24 nos.

Fresh milk   675 gm

Whipping cream  4500 ml

Gelatine   525 gm

Shaving chocolate  1000 gm

Cake base    13 nos

ONION bread

Bread flour 2 kg

Iced water 1200 g

Yeast 40 g

Salt30 g

Bread improver 10 g

Butter 75 g

Sugar 60 g

Cooking caramel 60 g

Fried onion 200 g

ORANGE TRUFFLE MOUSE

STEP 1.

DARK CHOCOLATE 5.4 KG

BUTTER 2040 G

(MELTED)

STEP 2.

YOLK 72 NOS

STEP 3.

EGG WHITE 72 NOS

SUGAR 576 G

(MERRINGUE)

STEP 4.

WHIPED CREAM 7.2 LTR

STEP 5.

GELATINE 120 G

WATER 480 G

(MELTED)

*MIXED STEP2 TO STEP1.

*meringue and whipped cream mix together

*pour the melting gelatine to the step1 and mix well.

*lastly add to the step3

ORANGE CREAM BRULEE

ONION BREAD

BREAD FLOUR  5 KG

RYE FLOUR  1 KG

BAWANG GORENG  500 GM

SALT  80 GM

 YEAST  120 GM

FORMAT  90 GM

BUTTER  150 GM

COLD WATER  3.2 LTR

OAT MEAL COOKIES

BUTTER 900 GM

ICING SUGAR 600 GM

EGG 4 NOS

FLOUR 1,1 KG

QUAKER OAT 400 GM

SODA BICARBONATE 30 GM

RAISIN 150 GM

CORN FLOUR 10 GM

VANILLA ESSENCE 10 GM

*Use chocolate brownies sponge for base.

(boiled)

f.milk 900 ml

vanilla essence 2 tbsp

whip cream 3 ltr

orange zest 6 nos

egg yolk 620 g

egg 6 nos

sugar 600 g

*beat all eggs and sugar and add the boiled milk and stir slowly until mix well.

PANDAN  CAKE

PANDAN SPONGE CAKE 1 KG

WHIPPING CREAM 1 LTR

KAYA 500 GM

PLASTIC SUGAR(PASTILAS)(A)

Icing sugar 3125 g

Glucose 200 g

Egg white 50 g

Corn flour 50 g

Gelatin 40 g

Water 150 g

PASTILAS (B)

Pandan kaya  slices

Pandan sponge cake         x2 layered

Filling:

Whipping cream  1 ltr.

Kaya nona   480 g

Cream vivo   500 ml

Green colouring  15 g

Pandan essensed  15 g

PEANUT BUTTER COOKIES

BUTTER  625 GM

SUGAR  375 GM

EGG 1 NO.

PEANUT BUTTER 625 GM

FLOUR  1.160 KG

Pistachio mint slices

Chocolate sponge  x 2 layered.

Cream:

Whipping cream  2 ltr.

White Couventure w2(white chocolate couverture)  800g

Gelatine   300 g

Nut pistachio  500 g

Compound crème de manthe  15 g

Green colouring    5 g

Egg yolk   4 nos.

PUFF DOUGH

Bread flour 3 kg

Cake flour 3 kg

Salt 120 g

Iced water 3 ltr

Pastry margarine 1 kg/dough

*1 dough 2.4 kg x4 nos  /3.8 kg x 3 nos

PINE APPLE UP SIDE DOWN

Topping:

Pineapple ring (chopped) 400 g

Sugar 80 g

Corn flour 20 g

Butter 20 g

·       Cooked until tick and pour into the mould

Cake:

Butter 170 g

Sugar 165 g

Egg yolk 120 g

Evoporeted milk 100 g

Cake flour 200 g

Meringue:

Egg white 1 kg

Sugar 85 g

Cream of tatar 10 g