KOLEJ YAYASAN PELAJARAN JOHOR SESI OGOS&SEPTEMBER 2022

NAMA:WAN AMAR BIN WAN ANDERA

NO MATRIKS:D22022/060328

LECTURE NAME:RUSNITA BINTI PAIMAN

CODE COURSE:DCA1014

COURSE:D2

PROGRAM/SEM:SEMESTER1
 WEEK1
CHAPTER 1-INTRODUCTION TO KITCHEN AND PASTRY

TOPICS
1.BASIC PRINCIPLES
2.INTRODUCTION TO
SANITATION AND SAFETY
3.INGREDIENTS

WEEK2
CHAPTER 2-PIES AND TART

PRODUCTS:
1.APPLE CRUMBLE
2.QUICHE
3.PECAN PIE
4.FRESH FUUT TART

1.APPLE PIE

SUGAR CRUST
QUANTITY UNIT INGREDIENT

250 Gm Soft flour

125 Gm Butter

1 No Egg

1 Tbsp Sugar

2 Tbsp Milk

METHOD

1.Mix everything together until it becomes breadcrumbs. 2. Add a little water until it becomes
a soft dough. 3. It is best to use a food processor or mixer. 4.. Rest for a while and can be
formed in a tart/pie mold.
 APPLE PIE FILLING

QUANTITY UNIT INGREDIENT

3 Nos Apple

2 Tbsp Butter

100 Gm Brown sugar

2 Tbsp Castor sugar

100 Gm Raisin

1/4 No Lemon;squeezed

1/4 Tsp Cinamon powder

4 Tbsp Cornflour;dilute with water

METHOD

1. Peeled the apples skin than cut the apple into small cubes. 2.Put the apples to a big bowl
than add lemon juice mix 3. Add sugar mix well than put aside. 4.Heat the cooking pan than
add butter cook till melt add apples mix. 5. Add cinnamon powder and lemon skin continue
cooking. Cover the pan and cook for 15 minutes. Actually 8-10 minutes will do, but I want the
apple more soft so I cook it long. 6. After 15 minutes take out the apple cube leave the juice
and add 1 tbsp corn flour continue cooking for 5 minutes 7. Mix the juices with the apple cube.
8. The apple pie filling can be served with bread

CRUMBLE
QUANTITY UNIT INGREDIENT

33 Gm Butter

19 Gm Castor sugar

15 Gm Brown sugar

1/4 Gm Salt

1/4 Gm Cinamon powder

63 Gm Soft flour

2.PECAN PIE

PECAN PIE FILLING

QUANTITY UNIT INGREDIENT

3 Tbsp Butter

1/4 Cup Brown sugar

1/4 Tsp Salt

1 1/4 Nos Egg

1/2 Cup Honey

1/4 Tsp Vanilla essence

180 Gm Pecan

METHOD

1. Mix flour, salt, sugar and margarine with your fingertips until it becomes like breadcrumbs.
2. Add water spoon by spoon from the first spoon to the 4th or 5th. 3. Wrap using plastic
wrapping, store in the freezer for an hour. 4. Heat the oven to 170⁰ 5. Combine brown sugar
and eggs, beat with a spoon or hand whisk until combined. 6. Add syrup, vanilla essence and
melted margarine. Stir well. 7. Add pecan pie. · Take the pie mixture, roll it thinly on the pie
pan. 8. Add the pecan mixture and bake in the middle of the oven on top and bottom for 60-70
minutes.
 3.QUICHE

4.FRESH FRUIT TART

SUGAR CRUST

QUANTITY UNIT INGREDIENT

113 Gm Butter

46 Gm Castor sugar

1/2 No Egg

200 Gm Soft flour

METHOD

1. Stir well first. After that cook on slow fire. 2.Stir until thick. 3. Remove and add 1 tablespoon
of butter. 4. Put in a piping bag. 5. Place the mixture in the tart shell. Garnish with fruits.
 PASTRY CREAM
QUANTITY INGREDIENT UNIT

300 Milk Ml

1 Egg No

25 Custar powder Gm

50 Castor sugar Gm

1/4 Vanilla essence Tsp

For topping Kiwi

Peach

Strawberry

For glazing Hadija gel

METHOD

mix all the ingredients and stir with a whisk until smooth. put it in a pot, over medium heat, stir
the cream until thick. remove from heat.
WEEKS 3
CHAPTER 3-PASTRY BASICS
Products:

1.Puff Pastry

a. Chicken Puff b. Cheese Stick

c. Vol-au-vent
d. Palmier
e. Papillon

2. Choux pastry / Patê à choux

a. Cream Puff
b. Éclair
c. Swan Puff
d. Paris Brest
 PUFF PASTRY

QUANTITY UNIT INGREDIENT

250 gm strong flour

1/4 tsp salt

1/4 tsp cream of tartar

25 gm butter

1/2 no egg

100 ml water

188 gm pastry margarine

METHOD

1.mix wheat flour, salt, margarine, mixture until it becomes like breadcrumbs. Then add the
egg yolk and water little by little, mix the ingredients until it becomes a soft dough. Wrap the
finished dough in plastic wrap and store it in the refrigerator for a while 2.roll out the pastry
using a rolling pin on a flat surface and sprinkle the surface with wheat flour so that the
mixture does not stick. Then put butter or special shortening for pastry. Then fold the dough
and grind the dough again slowly until it is 1/2cm thick. In order to get several layers on the
puff pastry, you should repeat the same process several times by folding the right and left
sides of the pastry mixture to the inside but not until the two parts are joined. Then fold again
until the folds meet and roll slowly.3.lastly you put in chiller for a few hour at last 1 hour or 1
day The purpose is for the butter to be mixed with the dough so that when baked it can
expand well in each layer and the result is really fat, salty and perfectly crispy as expected.
 CHICKEN FILLING
QUANTITY UNIT INGREDIENT

200 gm minced chicken

1 tsp onion

2 tsp garlic

4 gm curry powder

100 ml mixed vegetables

gm salt npeper

METHOD

1. Heat the oil. Saute garlic until fragrant. 2. Add the chicken breast (cut into small pieces) 3.
Add the Dutch onion. 4. Add nutmeg. Stir, 5. Add a little chicken broth. Add capsicum and
mixed vegetables. 6. Add salt, pepper powder & stir 7. Add cream and parmesan cheese.
Adjust the taste, turn off the heat and let it warm.

CHOUX PASTRY/PATE A CHOUX

QUANTITY UNIT INGREDIENT

125 gm soft flout

100 gm butter

250 ml water

1/2 tbsp castort sugar

1/4 tsp salt

3 nos egg

METHOD

1.Heat a pan and add a cup of water, unsalted butter, sugar and a little salt. Cook until the
ingredients are melted. 2. Add the vanilla essence and pour all the wheat flour and stir the
mixture for 2-3 minutes until it becomes a dough. 3. Put the dough into the mixer when it is a
little cold and beat the mixture while adding eggs one by one until it becomes a little soft and
thick. 4. When the mixture looks thick and smooth and not too hard, put the mixture into a
piping bag and pipe it onto a tin that has been smeared with margarine. 5. Put a little water on
the mixture using your fingers so that it looks neat and not too sharp. 6.Bake at a temperature
of 160c for approximately 40 minutes until the pastry becomes brown and fluffy.
 CHOUXPASTRY/PATÉ Á CHOUX

CREAM PUF ECLAIR

PARIS BREAST PASTRY CREAM

250 ML MILK
1 NO EGG
1NO EGG YOLK
25 GM CUSTARD POWDER
50GM¼ VANILLA ESSENCE
 WEEKS 4
CHAPTER 4-PASTRY BASICS…CONT

PRODUCTS:
1.DOUGHNUT
2.PAN CAKES
3.CRÊPE

1.DOUGHNUT

QUANTITY UNIT INGREDIENT

280 gm strong flour

1/2 tsp salt

35 gm castord sugar

10 gm dried yeast

30 gm butter

1 no egg

125 ml milk

METHOD

1. Stir together warm water, sugar, and yeast and let rise for about 5 minutes. 2. Mix together
the rest of the sugar donut ingredients, including the proofed yeast. It's best if you use a
dough hook attachment to do this. 3. Form the dough into a large ball and butter it to prevent
skin from forming. 4. Then put it in a covered bowl and keep it in a warm place until doubled in
size. 5. Step by step photos to make the donut dough. Roll out the sugar donut dough and
use a 3-inch cookie cutter to cut out donuts. 5. Let rise again for about an hour, until doubled
or tripled in volume. Heat your oil and fry the donuts. Once they are cool enough, roll them i
 2.PANCAKES

QUANTITY UNIT INGREDIENT

280 gm soft flour

1 tsp salt

17 gm baking powder

30 gm castor sugar

2 nos salt

450 ml milk

55 gm vegetable shortening melted

METHOD

1. Sift the dry ingredients together.

2. Make a well, then add the wet ingredients. Stir to combine.
3. Scoop the batter onto a hot griddle or pan.
4. Cook for two to three minutes, then flip.
5. Continue cooking until brown on both sides.
 3.CREPE

QUANTITY UNIT INGREDIENT

1 no egg yolk

1 no egg

60 gm castor sugar

105 gm soft flour

300 ml milk

25 gm butter;melted

METHOD

1. Whisk the flour and eggs.

2. Gradually add the milk and water.
3. Scoop the batter onto a hot griddle.
4. Cook until lightly browned on the bottom.
5. Flip and continue cooking until done on both sides
 WEEKS 5
CHAOTER 4CAKE MIXING AND BAKING (HIGH FAT CAKES)

PRODUCT:
1.MARBLE CAKES
2.CARROTCAKES
3.CHOCOLATE MOIST CAKES
4.FRUIT CAKES

1.MARBLE CAKES

QUANTITY UNIT INGREDIENT

250 gm butter

250 gm castor sugar

250 gm soft flour

5 nos egg

40 ml milk

1/2 tbsp baking powder

1/4 tsp vanilla essencer

1/4 cup coca powder

METHOD

1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round
pan.2.Place flour, sugar, milk, eggs, butter, baking powder, vanilla, and salt into a large bowl.
Mix slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes
until smooth. Reserve 3/4 cup batter; pour remaining batter into the prepared pan. 3.Stir
cocoa into reserved batter until even in color. Drop chocolate batter by large spoonfuls on top
of vanilla batter; swirl cocoa batter into white batter using a knife to create a marbled
appearance. 4.Bake in the preheated oven until a toothpick inserted into the center comes out
clean, about 30 to 35 minutes. Cool briefly on a wire rack before inverting carefully onto a
serving plate or cooling rack. Let cool completely.
 2.CARROT CAKES

QUANTITY UNIT INGREDIENT

230 gm butter

225 gm castor sugar

260 gm self rising flour

5 nos egg

100 gm walnut

2 nos carrot

1 tsp vanilla essence

METHOD

1. Make the batter: Beat the wet ingredients together, then mix in the dry ingredients. Stir in
the carrots and fold in the pecans.
2. Bake the cake: Pour the batter into the prepared cake pan or pans. Bake in the preheated
oven until a toothpick comes out clean.
3. Frost the cake: Beat the frosting ingredients together until smooth and creamy. Stir in the
pecans. Frost the (completely cooled) cake.
 3.CHOCOLATE MOIST CAKES

QUANTITY UNIT INGREDIENT

1 cup cpocoa powder

1 cup water

360 gm castor sugar

1/2 cup castor sugar

250 gm b utter

250 gm self rising flour

6 nos egg

METHOD

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift
together the flour, cocoa, baking soda and salt.

2.Set aside.In a large bowl, cream together the margarine and sugar until light and fluffy. Beat
in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the
milk, mixing just until incorporated. Pour batter into prepared pan.

3Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center
of the cake comes out clean. Allow to cool.
 4.FRUIT CAKES

QUANTITY UNIT INGREDIENT

250 gm butter

250 gm castor sugar

250 gm soft flour

1/2 tbsp baking powder

5 nos egg

1/4 tbsp vanilla essence

400 gm dried mixed fruit

METHOD

1.Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.
Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest. Stir in dried fruit,
wine, and molasses.

2.Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl;
gently fold into fruit mixture. Pour batter evenly into the prepared pans.

3.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to
90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool
completely.
 WEEKS 6
CHAPTER 4-CAKE MIXING AND BAKING (FOAM TYPE CAKES)

PRODUCT:
1.CHOCOLATE SPONGE CAKES
2.SWISS ROLL
3.PANDAN CHIFFON CAKE

1.CHOCOLATE SPONGE CAKE

QUANTITY UNIT INGREDIENT

8 nos egg

250 gm castor sugar

250 gm soft flour

50 gm cocoa powderr

100 ml water

25 gm jilk/ovelette

125 gm butter:melted

METHOD

1.Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well.
Stir eggs, 1 at a time, into butter mixture until smooth.

2.Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating
with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to
thin out batter. Pour batter into the prepared baking dish.

3.Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to
45 minutes.
 2.SWISS ROLL

QUANTITY UNIT INGREDIENT

82 gm soft flour

46 gm corn flour

8 nos egg

112 gm castor sugar

38 ml waterygv

12 gm ovallate

a pinch salt

6 gm baking powder

1/2 tbsp vanilla essence

20 gm butter:melted

METHOD

1.Sift flour, cocoa, salt, and baking soda together in a medium bowl.

2.Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in
volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low
speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan
(the thickness should be less than 1/4 inch).

3.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9
minutes. Allow to cool completely.

4.Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the
used parchment paper from the top of the cake gently. Roll cake, starting at one end of the
paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
5Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in
chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with
the filling, keeping in mind that the cake might crack or tear easily.
 3.PANDAN CHIFFON CAKES

QUANTITY UNIT INGREDIENT

120 gm castor sugar

90 gm corn oil

4 nos egg yolk

1/2 tbsp pandan esence

1/8 tsp green colouring

175 gm selft rising flour

a pinch of salt

4 nos egg white;meringue

80 gm castor sugar

1/2 tsp cream of tartar

30 gm coconut milk

METHOD

1.Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk
attachment. Beat egg whites until stiff peaks form. 2. Beat egg yolks and sugar in a separate
bowl until sugar has dissolved. 3.Whisk water and pandan paste until smooth. Mix thoroughly
into egg yolk mixture. Add corn oil. Fold in sifted flour. 4.Fold egg yolk mixture gently into
beaten egg whites using a spatula. Pour into a chiffon cake mold. 5. Bake in the preheated
oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Invert cake
mold onto a cooling rack immediately after removing it from the oven. Let the cake cool
upside down in the mold
 WEEK 7
CHAPTER 5UNDERSTANDING YEAST DOUGHT(LEAN YEAST DOUGHT

A lean dough is a dough that has very little or no fat content. Lean dough by nature are
made up of the essential four (4) ingredient elements necessary to any bread dough's
formula.

1) Flour 2) Water 3) Salt 4) Yeast

Enriched dough's by comparison integrate all that 'lean' dough's require, plus enriching
sources of shortening and sweetener.

5) butter 6) Oil 7) Milk 8) Cream 9) Egg

YEAST
FRESH YEAST 100%=ACTIVE DRY 50%=INSTANT

PRODUCT
1.SOFT ROLL
2.SAUSAGE ROLL
3.CHEESE BUN
4.CRAB MEAT BUN

1.SOFT ROLL

QUANTITY UNIT INGREDIENTS

250 gm strong flour

35 gm castor sugar

5 gm dried yeast

3 gm brad improver

2.5 gm salt
25 gm butter

1 no egg

125 ml water add sikit”

METHOD

1. Dissolve yeast and 1 teaspoon of sugar in warm water in a large bowl. Let stand
until the yeast softens and begins to form a creamy foam, about 10 minutes. 2.Pour
milk mixture into the yeast mixture; add 2 cups of bread flour and egg. Stir the mixture
with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing
thoroughly after each addition, until the dough is smooth and a little tacky. 3.Turn
dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough
together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat.
Cover with a towel and let rise in a warm place for about 30 minutes. 4. Line a baking
sheet with parchment paper. Divide dough into thirds. Break each third into six evenly
sized balls and arrange onto the prepared baking sheet. Cover balls with a towel to
rise further for another 30 minutes. 5. Preheat the oven to 350 degrees F (175
degrees C). 6.Bake in preheated oven until browned, about 15 minutes.

2.SAUSAGE ROLL

QUANTITY UNIT INGREDIENTS

200 gm strong flour

50 gm soft flour

35 gm castor sugar

1/2 no salt

7 gm yeas

53 gm butter

13 gm milk powder
44 gm freash cream

25 gm condensed milk

1/2 no egg

85 gm cold water

METHOD

1.Place pie crust dough onto a flat surface. Spread them generously with mustard.
Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a
spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular
pieces.
2.Bake for 18 minutes or until sausage is cooked.
3.CHEESE BUN

QUANTITY UNIT INGREDIENTS

500 gm storng flour

100 gm castor sugar

80 gm margarine

1 no egg

2 tbsp cindensed milk

11 gm yeast

1 tsp bradf improver

250 gm water
 METHOD

1.Grate the remaining cheese and place it on a large plate.

Mix the egg and the milk in a small bowl.
2.You can either form a thick sausage and divide it into 12 buns. Or you can just tear
lumps of dough and form the buns. I prefer to weigh each piece on the kitchen scale, it
makes the rolls more regular.
3.Knead the pieces shortly on the lightly floured working surface and give them a nice
round shape.
4.Brush each bun with the egg mixture.
5.Roll into the grated cheese.
Place on the prepared baking tray.
6.Cover the tray with a clean kitchen towel and let rise lightly for another 15 minutes.
Place in the oven and bake for 20 minutes or until deeply golden and cooked through.
7.Check the oven after about 10-15 minutes. If the cheddar buns are already very
golden, cover them loosely with a piece of aluminum foil to prevent them from getting
too dark.
8.Remove from the oven and let cool on a wire rack.
 4.CRAB MEAT BUN

QUANTITY UNIT INGREDIENTS

200 gm strong flour

50 gm soft flour

35 gm castor sugar

1/2 tsp salt

7 gm yeast

53 gm butter

13 gm milk powder

45 ml heavy cream

25 ml milk

1/2 no egg

85 ml water

topping/ 9 nos crab meat bun

1/2 no egg

1/4 tsp salt

1/4 tsp castor sugar

125 gm mixed vegetable

100 gm cheddar cheese

METHOD

1. Combine all ingredients in a mixing bowl except water. Use a hook and with slow
speed, mix the mixture until smooth.
2. Change to medium speed and add water little by little until it becomes a dough.
Knead for 8-10 minutes until it becomes an elastic dough (it can be pulled and does
not break)
3. Take out the dough and knead it with your hands, shape it into a round shape and
cover it with a bowl large or plastic. Rest for 20 minutes.
4. Flatten the dough and knead again. Circle back and rest again for 15 minutes.

5. Take the dough and weigh 60gm or the desired size. Round again. Rest for 5 minutes.
6. Flatten the dough and roll it to remove air. Then it is shaped according to the desired
shape. 7. Take the dough and roll it lengthwise, put it in the mold you like. Let the dough
double in size. 8. Brush the surface of the bun with evaporated milk and place the filling
on it. Pipe mayonnaise and chili sauce. Sprinkle with cheddar cheese and
oregano/parsley.
WEEK8
CHAPTER 5 UNDERSTANDING YEAST DOUGH(RICH YEAST DOUGH)

PRODUCTS:
1.DANISH PASTRY
2.CROISSANT

1.DANISH PASTRY

QUANTITY UNIT INGREDIENTS

50 gm water warm

4 gm instat yeast

38 gm storng flour

40 gm castor sugar

6 gm salt
88 ml milk

13 ml water

238 gm strong flour

150 gm pastry margarine

5 gm bread improver

20

METHOD

1.Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2
equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet.
Chill sheets in the refrigerator.Mix 3 cups flour with active dry yeast in a mixing bowl;
set aside.
2.Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until
warm, but not hot to the touch, about 115 degrees F (43 degrees C).
3Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond
extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is
firm and pliable. Cover and let rise at room temperature until doubled in size, 30
minutes to 1 hour.
4.Cut dough in half. Roll each half out to a 14-inch square. Place 1 sheet cold butter
over each dough square off to one side, then fold dough over it like the cover of a
book. Pinch the edges of dough together with your fingers.
5.Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat
rolling and folding one more time. Wrap in plastic and refrigerate for at least 30
minutes.
6.Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for
at least 30 minutes.
7.Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit
preserves in the center. Fold 2 opposite corners over the center to form a filled
diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room
temperature until doubled in size, about 30 minutes.
8.Preheat the oven to 450 degrees F (220 degrees C).
9.Brush beaten egg white over pastries.
10.Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes
 2.CROISSANT

QUANTITY UNIT INGREDIENTS

94 ml warm milk

6 gm instant yeast

87 ml water

22 gm castor sugar

220 gm strong flour

74 gm soft flour

6 gm bread improver

7 gm salt

5 gm horlick

30 gm butter

187 gm croissant butter

METHOD

1.Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until
yeast softens and begins to form a creamy foam, about 5 minutes.Measure flour into a
mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl;
blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth.
Cover, and let rise until over tripled in volume, about 3 hours.
2.Deflate gently, and let rise again until doubled, about another 3 hours.3.Deflate
dough and chill for 20 minutes.4.Massage butter until pliable, but not soft and oily. Pat
dough into a 14x8-inch rectangle. Smear butter over top two-thirds, leaving a 1/4-inch
margin all around. Fold unbuttered third over middle third, and buttered top third down
over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch
rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable
plastic bag. Refrigerate for 2 hours.5Unwrap, sprinkle with flour, and deflate gently.
Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and
chill 2 hours.6.Preheat the oven to 475 degrees F (245 degrees C).

elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch
them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped
croissants rise until puffy and light.

In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg
wash.

Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15
minutes.

WEEKS9
CHAPTER6-QUICK BREADS

PRODUCT:
1. RAISIN SCONE
2. VANILLA CHOCOLATE CHIPS MUFFIN
3. CHOCOLATE MUFFIN
4. CORN MUFFIN

1.RAISIN SCONE

QUANTITY UNIT INGREDIENTS

3 cup soft flour

3 tbsp castor sugar

1 tbsp baking powder

1/4 tsp salt

1/2 cup butter

1 cup raisin

2 nos egg
1 cup milk

METHOD

1. Mix the dry ingredients, then work the butter into the dough using your fingers.
2. Add the raisins.
3. Whisk the sour cream and egg together.
4. Stir the egg mixture into the flour mixture.
5. Transfer the dough to a floured surface and pat into a circle.
6. Sprinkle the dough with sugar and cut it into triangles.
7. Bake the scones in a preheated oven until golden brown.
 2.VANILLA CHOCOLATE CHIPS MUFFIN

QUANTITY UNIT INGREDIENTS

1 no egg

1/2 cup cooking oil

3/4 cup milk

1 tsp vanilla essence

2 cup self rising flour

3/3 cup castor sugar

1/4 cup dark chocolate chip

1/4 cup white chocolate chip

METHOD

1.Combine milk, oil, and egg in a small bowl until well blended. Combine flour, 1/2 cup
sugar, baking powder, and salt together in a large bowl, making a well in the center.
Pour milk mixture into well and stir until batter is just combined; fold in chocolate chips.

2.Spoon batter into the prepared muffin cups, filling each 2/3 full. Mix 3 tablespoons
white sugar and brown sugar together in a small bowl; sprinkle on tops of muffins.

3.Bake in the preheated oven until tops spring back when lightly pressed, about 20 to
25 minutes. Cool in the tin briefly, then transfer to a wire rack. Serve warm or cool
completely.
 3.CHOCOLATE MUFFIN

QUANTITY UNIT INGREDIENTS

1/2 cup butter

1 cup milk

1 no egg

1/2 tsp vanilla essence

1 1/2 cup soft flour

1/4 cup cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1 cup brown sugar

30 gm almond flakes,topping

METHOD

1.Begin by combining the eggs, buttermilk, and vanilla extract in a medium bowl.
2.whisk well
3.In another large bowl, combine the flour, cocoa powder, brown sugar, baking
powder, baking soda, and salt.
4.Whisk well and then rub the mixture through your fingers to break up any lumps of
brown sugar.
5.To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg
mixture, and the melted butter.Using a rubber spatula or wooden spoon, mix until just
combined.
6.Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter.
7.Place in the oven and bake for 8 minutes at 425°F (220°C), then turn the oven down
to 350°F (175°C) and bake for about 12 minutes more, or until a toothpick inserted in
the center of a muffin comes out clean (check a few spots as the melted chocolate
chips will make the tester look wet). Transfer to a wire rack and let cool for about 5
minutes before removing the muffins from the pan; cool on a rack.
 4.CORN MUFFIN

QUANTITY UNIT INGREDIENTS

2 cup soft flour

1 tsp baking powder

1 tsp soda bicarbonatee

1 tsp salt

1 cup cream corn

1 cup cooking oil

1 cup castor sugar

1 no egg

METHOD

1.In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add
egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.

2.Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick

inserted into a muffin comes out clean.
 WEEKS 11
CHAOTER 7-COOKIES

PRODUCTS
1. DANISH BUTTER COOKIES
2. CHOCOLATE CHIPS COOKIES
3. MAMA CAREY COOKIES
4. CINNAMON COOKIES

1.DANISH BUTTER COOKIES

QUANTITY UNIT INGREDIENTS

250 gm butter

90 gm icing sugar

280 gm soft flour

1/2 tsp baking powder

METHOD

1.Swirl the butter and icing sugar until creamy.

2.Add butter oil or vanilla essence and then add the Top flour/wheat mixture and beat
well.
3. Keep the dough in the fridge for 1/2 hour.
4.. Put the dough in a piping bag and shape it on a baking tray.
5. Garnish with choc chips or raisins. Bake at a temperature of 150C for 15 min or until
brown.
6. Sprinkle fine sugar over the cookies if you like and cool
 2.CHOCOLATE CHIPS COOKIES

QUANTITY UNIT INGREDIENTS

1/2 cup castor sugar

1/2 cup brown sugar

114 gm butter

1/2 cup oil

1/2 no egg

1/2 tbsp milk powder

2 cup soft flour

1/2 tsp baking soda

1/2 tsp cream of tarra

apinc salt

1 cup chocolate chip

1/4 cup walnut/almond nib

1/2 tsp vanilla essence

METHOD

1. Beat the butter and sugars, then beat in the eggs and vanilla.
2. Dissolve the baking soda in hot water and add to the mixture.
3. Stir in the flour, chocolate chips, and walnuts.
4. Drop dough onto a prepared baking sheet.
5. Bake until the edges are golden brown.
 3.MAMA CAREY COOKIES

QUANTITY UNIT INGREDIENTS

113 gm butter

38 gm icing sugar

141 gm soft flour

50 gm corn flour

1/2 tbsp milk powder

FOR TOPPING

1 no egg white

95 gm icing sugar

1 tbsp corn flour

FOR GARNISHING

1/2 tsp chocolate emulco

METHOD

1. Beat butter with sugar until creamy, then add egg yolk and vanilla essence. 2.Swivel
again until well combined. 3. Then add little by little into the butter mixture until it
becomes a soft dough. 4. Rest the dough for a while in the refrigerator, approximately
10-15 minutes. Remove the dough and apply with a favorite mold. 5. Arrange in a
baking tray that has been greased or lined with baking paper. 6. Bake the cake for
10-15 minutes, or half cooked at a temperature of 160 celsius. Cool. 7. Pipe the top of
the biscuit with icing and pattern/shade the top of the biscuit using chocolate emulco.
Bake again for 7-8 minutes.
 4.CINNAMON COOKIES

QUANTITY UNIT INGREDIENTS

88 gm butter

175 gm brown sugar

1 gm, cinamon powder

2 nos egg yolk

250 gm soft flour

88 gm almond flakes

1/2 tsp vanilla essence

METHOD

1.Cream together butter and sugar.

2.Mix in egg and molasses, blending well.

3.Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.

4.Drop by teaspoonfuls onto ungreased cookie sheet.

5.Bake for 10 to 12 minutes.

 WEEKS 12
CHAPTER 7-COOKIES

PRODUCTS
1. CHECHERBOARD COOKIES
2. SHORTBREAD COOKIES
3. CLASSIC BROWNIES
4. ALMOND TUILES
1.CHECKERBOARD COOKIES

QUANTITY UNIT INGREDIENT

125 GM BUTTER

56 GM CASTOR SUGAR

200 GM SOFT FLOUR

8 GM COCOA POWDER

1.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and
sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt.
With mixer on low speed, gradually add flour, scraping down sides of bowl.
2.Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough
by pushing small amounts away from you with the heel of your hand for 1 to 2
minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead
until cocoa has been fully incorporated.
3.Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling
pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife
and a ruler, slice each square into nine 3/4-inch-wide strips.
4.Whisk together the egg and 1 tablespoon water. Cover work surface with plastic
wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush
tops and in between the strips with egg wash. Gently press strips together. Repeat,
forming second and third layers, alternating colors to create a checkerboard effect.
Wrap assembled log in plastic. Repeat process for second log, reversing color pattern.
Refrigerate 30 minutes, or freeze 15 minutes.
5.Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or
parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake
until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2
minutes. Transfer cookies to a wire rack to cool completely.
 2.SHORTBREAD COOKIES

QUANTITY UNIT INGREDIENTS

175 gm butter

225 gm soft flour

60 gm rice flour

1/4 tsp salt

60 gm castor sugar

25 gm icing sugar

for sprinkle

1/4 cup castor sugar

METHOD

1.Cream the butter and sugar together.

2 Then, add the vanilla and flour. Mix until combined.
3.Use a cookie press or roll out the dough and cut or shape into desired shapes
4.Bake until cookies are golden brown.
 3.BROWNIES

QUANTITY UNIT INGREDIENTS

400 gm cooking chocolate

150 gm butter

100 gm brown sugar

100 gm castor sugar

4 nos egg

1 tsp vanilla essence

100 gm self rising flour

3 gm cocoa powder

METHOD

1.Melt the butter on the stove, then remove from heat and
2.add the remaining wet ingredients. Beat in the dry ingredients.
3.Spread the batter in the pan and bake.
4.Stir the frosting ingredients together until well-combined,
5.then frost the brownies while they are still warm. Cut into squares when cool
 4.ALMOND TUILES

QUANTITY UNIT INGREDIENTS

1 no egg white

50 gm castor sugar

25 gm soft flour

25 gm butter

40 gm almond flakes

a drop vanilla essence

METHOD

1 Sift flour into a mixing bowl, add in sugar, mix well.

Make a well in the centre, add in the melted butter, lightly beaten egg whites and
vanilla. Mix till well combined.
2.Let batter rest for 30 mins.
3.Drop 1 leavel teaspoon of batter onto a baking tray, lined with parchment paper
4.Using the back of the spoon, slowly spread the mixture as thinly as possible to a
circle about 2inches in diameter.
5.Sprinkle some almond flakes onto the centre of the batter.Bake in a preheated oven
@ 180 deg C for about 3 mins, or till lightly brown. Do not overbake.Let stand for a
minute and carefully lift the biscuits from tray to cool on a wire rack.
 WEEKS 13
CHAPTER 8-CUSTARD AND PUDDING

PRODUCTS
1.CREAM CARAMEL
BREAD AND BUTTER PUDDING SERVED WITH VANILLA SAUCE
4.PAVLOVA

1CREAM CARAMEL

QUANTITY UNIT INGREDIENTS

Caramelized sugar

120 gm castor sugar

2 tbsp water

Pudding

3 nos egg

400 ml milk

30 gm castor sugar

1/2 tsp vanilla essence

METHOD

1. Place a pan on a slow fire and melt the granulated sugar. Add boiling water, stir
continuously and wait until the sugar is brown and cool.
2. Combine eggs, condensed milk, liquid milk and vanilla in a bowl and beat until
combined.
3.Pour into a cooled tin and steam for 30 minutes...Cool in the fridge...and ready to
serve.
 2.BREAD AND BUTTER PUDDING

QUANTITY UNIT INGREDIENTS

375 ml milk

250 ml heavy cream

45 gm butter;melted

2 nos egg

300 gm bread,finger slice

100 gm castor sugar

60 gm raisin

For garnishing

30 gm almond flakes

METHOD

1.Butter bread on both sides and cut into triangles. Arrange a single layer of buttered
bread in the bottom of the prepared pan, slightly overlapping the triangles.

2.Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top,
then sprinkle with remaining sugar.

3.Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down
firmly to compress pudding and help bread absorb milk mixture.

4.Bake in the preheated oven until golden brown and set, about 30 minutes.
 .VANILLA SAUCE

QUANTITY UNIT INGREDIENTS

100 ml milk

100 ml heavy cream

25 gm castor sugar

7 gm custard powder

30 ml water

a drp of vanilla essence

METHOD

1.In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until
blended.
2Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove
from heat and mix in the butter and vanilla. Serve warm.
 3.CHEESE CAKE

QUANTITY UNIT INGREDIENTS

500 gm cream cheese

120 gm castor sugar

60 gm butter

6 nos egg yolk

200 ml anchor cream

60 gm corn flour

6 nos egg wgites

lemon squeeze

METHOD

1. Melt the butter cream cheese ingredients using a double boiler, stir until combined.
2. Let it cool a little, add the corn flour & egg ancor cream and lemon squeezee and
stir until well combined. 3. Make sure the cheese is not too hot, if it is too hot, the egg
yolk will be cooked. 4. Beat egg whites with cream and add sugar little by little until it
becomes foamy or meringue. 5. Add the egg white mixture into the cheese mixture
little by little, mix until combined. 6. Pour into the cake pan. Bake the cheese cake
using a water bath at a temperature of 160C for 15 minutes, reduce the temperature to
150C and bake for 45 minutes. 7. Lower the temperature to 140C and bake until the
top of the cake is golden brown and poke the middle of the cake to make sure the
middle of the cake is cooked or not. 8.Let it cool and ready to eat.
 4.PAVLOVA

QUANTITY UNIT INGREDIENTS

4 Cup Egg white

1 Nos Castor sugar

1/2 Tsp Vanilla essence

1 Tsp Vinegar

1/2 Tbsp Corn flour

For topping

Topoing cream,Kiwi

Peach and grape

METHOD

1.Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick.
With remainder of mixture, pipe or spoon swirls around the edges to form a shallow
bowl shape.

2.Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave
meringue in oven for an additional 30 minutes. When cool, the meringue should be
hard on the outside, and slightly moist on the inside.

3.In a large bowl, combine the cream and half a cup of confectioners sugar, and whip
until thickened. Decorate with fruit
 WEEKS 14
CHAPTER 9-LOCAL DELICACIES

PRODUCTS
1.KEK GULA HANGUS(STEAMING METHOD
2.KEK PISANG (BAKING METHOD
3.KARIPAP PUSAR (FRYING METHOD
4.BUAH MELAKA (BOILING METHOD)

1.KEK GULA HANGUS

QUANTITY UNIT INGREDIENTS

2 cup castor sugar

2 cup boiling water

3 tbsp butter

6 nos egg

2 cup soft flour

1/2 can condensed milk

2 tsp baking soda

1 tsp baking powder

1 tsp vanilla essence

METHOD

1. Melt the butter and let it cool. 2.melt the sugar until it crumbles and add 2 cups of
water. 3 Stir until combined and liquid. Let cool. Eggs are stirred until melted and add
milk. Stir until combined. 4. Put melted butter, wheat flour and burnt sugar into the egg
mixture. 5.Stir until well blended and filter. 6. Pour into a greased tin and cover it with
baking paper. Bake in an oven preheated to 170-180C for approximately 40-45
minutes or until cooked.
 2.KEK PISANG

QUANTITY UNIT INGREDIENTS

5 nos pisang vemas

1 cup castor sugar

1 cup corn oil

4 nos egg

1 1/2 cup soft flour

1 tsp baking soda

1 tsp baking powde

apinch salt

METHOD

1. Heat the oven to 175C. Lenser tin with butter, base with oil paper, lenser also paper.
Set aside.
2.Roll the brown sugar with an ovalate until smooth. Add eggs and beat on high speed
until fluffy and thick. Add the mashed banana, stir well.
3. At medium speed, add the flour alternately with the corn oil until finished, starting
with the flour and ending with the flour as well. Stir until combined.
4. Pour the mixture into the baking pan and bake for 40 minutes or until the cake is
cooked
 3.KARIPAP PUSAR

QUANTITY UNIT INGREDIENTS

INGREDIENT A

225 Gm Soft flour

1/4 Tsp Salt

1 1/2 Tbsp Margarine

118 Ml Water

INGREDIENT B

125 Gm Soft flour

25 Gm Margarine

50 Gm Vegetable shortening

FILLING

500 Gm Potato;dice

1 No Shallot;chopped

2 Nos Garlic;chopped

2 Tbsp Garlic powder

20 Gm Dried shrimp

Seasoning
 METHOD

1. OIL DOUGH: Combine all ingredients and combine. Add water little by little until the
dough does not stick to your hands.
2. MARGARINE DOUGH: Combine all the ingredients and mix until it forms a dough.
3. Round the oil dough and margarine dough. Make sure the number is the same. 4.
Take a dough of oil. Flatten. Then put the margarine dough in it.
4. Close the dough. Round it perfectly until it becomes a circle of dough. Then rest the
dough for 5 minutes.
5. Take 1 dough and roll it.
6.Then brush a little water on the surface of the dough.
7. Roll the dough and place lengthwise.
8. Then roll the rolled dough lengthwise.
9. Roll the dough again
10.Cut the dough with a knife.
11. Take a piece of dough and roll it. Do not be very thin
12. Turn the dough upside down. Fill the filling on the bottom of the rolled dough.
Crimp the dough
13. Heat the oil and fry the curry over medium heat until brown.
14.itssss doneeeeee