Kuih Momo

Ghee Butter 150

85
1
400 (

Ghee butter
7
1 150 20
2

3
10
1
20
60
50
20
5
3
60
fresh cream85 6

1 ++
2
3 2
4
5
6 170 20 - 25
7

- 3

 - 10
- 20
- 50
- 30 + 3
- 60
- 10
- 3
- 60
-
** ** 170 40

Chocolate Mousse

UHT - 50
- 50
- 1 - 150
Fresh Cream- 150

1) UHT +
2) , ,
3) ,2,
4) ,,

1)
2)
3)
4)

,,
,
4
,
150
5)

Double Chocolate Chiffon Cake

* 21 cm *

A 5 ,

40 , 120
120 , 60
Hersheys 30
1/4

A 6
80

1
2
3
4+ 2
5 3
6
7170 40
8

* 21cm *

AA - 5 , - 20
- 30 , - 60
- 60 , - 10
- 30
AA - 5 , - 60 70
- 2

1+
2
3
4 2
5 3 3

6165 47
7

A - 5
- 20
- 4 }
- 60 }
- 90 }
- 100
- 10

A - 5
- 70
- 1

1+

2
3
4

5
6 170 170 40
7

:
160g ()
1 1/2tbsp
A. 80g

B.cream cheese 250g

40g
C. 50g
35g
2tsp
D. 2
E.gelatine)1tbsp
40g
F. 200g
30g

1. A 8
2. B
3. C D
4. E 3
5. 3 B
6. F
7. 6
8.

Butter Cheesecake
Ingredients:
170 g butter
125 g cream cheese
250 g castor sugar
5 egg yolks
210 g all purpose flour
1 tsp baking powder
5 white eggs
1/8 tsp salt
Method:
1. Beat butter and cream cheese until fluffy and pale in colour.
2. Fold in sugar gradually and beat again.
3. Put in the egg yolks one at a time, beat well.
4. Fold in flour and beat until combined. Set aside.
5. In other bowl, whip the white eggs until foamy.
6. Add in salt, whip until the white eggs become thick.
7. Then fold 1/3 of the mixture of white eggs into the cake batter. Stir gently.
8. Fold the rest of the mixture again in the cake batter and stir gently until well
combined.

9. Put the cake batter in a greased 9 inch cake tin.

10. Bake at 170 degree Celsius for 1 hour or until cooked.
A
6
100 g
100g

6 (A
80 g
20g B

6 (A 1 90g

,
1/3
1/3
1/3

1/3

160
160 30 150 25
35
,