INGREDIENTS :
- 500 gm soft flour
- 60 gm butter
- 5 gm salt
- 282 ml water (cold)
- 300 gm puff pastry margarine.
HOW TO MAKE :
- rub flour with butter.
- in another bowl, mix salt with water.
- add water in the dough until bind.
- rest in chiller about 20 minutes.
- roll the dough.
- put puff pastry margarine on the dough.
- fold double.
- wrap with plastic wrap.
- rest in chiller in 30 minutes.
- fold single and wrap it back
- rest in chiller in another 30 minutes.
- fold double and rest it back another 30 minutes.
- fold single and rest another 30 minutes.
- roll the dough.
- as the filling, we can use chicken, sardine or castard filling.
- bake the puff pastry about 10 minutes under 180 degree celcius.
- serve.
INGREDIENTS :
chocolate sauce
- 500 gm cooking chocolate
- 500 ml water
- 190 gm butter
vanilla sauce
- 4 no eggs yolk
- 63 gm castor sugar
- 4 ml vanilla essence
- 250 ml milk
HOW TO MAKE :
chocolate sauce
- melt the chocolate.
- add water.
- add butter.
- chilled with iced cube.
- serve/
vanilla sauce
- beat egg yolk with castor sugar.
- add vanilla essence and milk
- water bath until napee
- chilled.
- serve.
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| chocolate sauce |
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| vanilla sauce |
INGREDIENTS :
choux paste
- 200 gm margarine
- 500 ml water
- 250 gm soft flour
- 6 no eggs
- as needed salt
pastry cream
- 100 gm castor sugar.
- 2 no eggs
- 1/2 tbsp vanilla essence
- 50 gm castard powder
- 500 ml fresh milk.
HOW TO MAKE :
choux paste
- add water and margarine in the pot and stir them until boiled.
- add salt.
- switch off the stove.
- add flour in the pot.
- stir until bind.
- beat the dough.
- rest until the dough cooled down.
- add eggs one by one while whisk the dough.
- beat the dough.
- put in piping bag.
- can create cream puff, eclair, and also paris brest.
pastry cream
- beat eggs and castor sugar until dissolve.
- add vanilla essence.
- in another pot, mix castard powder and milk.
- combine the two mixture.
- put the mixture in the pot.
- keep on stirring until napee
- put the cream in the bowl and chilled.
- use as filling for choux paste.
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| cream puff |
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| eclair |
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| paris brest |
INGREDIENTS :
- 1700 gm water
- 80 gm instant yeast
- 3000 gm strong flour
- 50 gm salt
- 50 gm olive oil
- 30 gm castor sugar.
HOW TO MAKE :
- Mix all ingredients except salt.
- beat about 2 minutes until the mixture bind.
- add salt.
- beat about 8-10 minutes.
- portion the dough.
- rest the dough until double size.
- punch the dough.
- portion the dough back (40 gm each)
- shape the dough using round shape cutter.
- put filling on top of pizza dough.
- bake the pizza about 10 minutes in 180 degree celcius.
- serve the pizza.
INGREDIENTS :
- 825 gm strong flour.
- 105 gm castor sugar
- 90 gm margarine
- 30 gm instant yeast
- 375 ml fresh milk
- 3 no eggs
HOW TO MAKE :
- Mix all ingredients except margarine
- after all ingredients bind, add margarine.
- bind the dough about 8 minutes (using machine)
- rest the dough
- after double size, punch the dough.
- shape the dough with doughnut cutter
- rest the dough
- after double size, bake the dough in 10 minutes with 180 degree celcius.
- garnish the doughnut.
- serve.
INGREDIENTS :
- 1000 gm water.
- 60 gm instant yeast
- 200 gm butter
- 200 gm castor sugar
- 25 gm salt
- 100 gm low fat milk powder
- 300 gm eggs
- 1600 gm strong flour
- 400 gm soft flour
- 5 gm yellow colouring
- 400 gm raisin
- granulated sugar butter
HOW TO MAKE :
- add all ingredients except yeast, raisin and water.
- after bind, add yeast and water.
- mix about four minutes (using machine)
- put raisin.
- beat the dough using hands.
- rest the dough.
- after double size, portion it about 40 gm each.
- rest the dough back.
- put some butter on the yellow river.
- egg wash the dough.
- put some sugar on top of yellow river.
- bake the yellow river about 10 to 5 minutes under 180 degree celcius.
- serve the yellow river.
