Cream Caramel

Cream Caramel

material:

1/4 liters of fresh milk - (Heat

1/4 liter cream - a little)

100 gm Sugar - (cook until

100 ml of water - so brown sugar)

3 eggs - Combine

2 egg yolk

40 gm castor sugar

ways:

1. Dank milk mixed with sugar rim and boiled caramel over low heat until boiling.

2. Pour the milk in the egg mixture and stir.

3. Strain the mixture into small molds that have been dilenser with melted margarine.

4. Place the mold in a pot with water and bake. 170'C temperature for 35-40 minutes.

5. Get in the refrigerator.

6. Serve with fruit Seger.

Egg tart

Egg tart

INGREDIENTS

300gm flour

250gm butter

100gm icing sugar

HOW TO

Provided all the materials used in the sweet crust on the menu.

First, beat the butter with icing sugar slowly and stir.

Finally, place a soft flour into the butter and icing sugar. Mix all together and knead until smooth.

After that, place the dough into the tart mold.

Blind baked at 180 C.

Filling

INGREDIENTS

1200ml UHT milk

600gm castor sugar

12 eggs

3 tsp vanilla essence

HOW TO

Provided all the materials used in the egg mixture tart on the menu.

First, to provide a mixture of egg tarts with the filling of all materials such as UHT milk, caster sugar, eggs and vanilla essence. Stir well.

Finally, the filter material aIready mixed. It will be used to fill into the sweet crust. Baked it at 180 c.

Doughnut

Doughnut

Sponge

350gm bread flour

instant dry yeast 4gm

210gm water

Dough: -

bread flour 50gm

serbagura flour 100gm

milk powder 30gm

bread improver 8gm (gray baking bread)

baking powder 10gm

instant dry yeast 8gm

75gm icing sugar

salt 5gm

eggs 30gm

40gm water

60gm butter

HOW TO

Mix of materials 'sponge' for 3 minutes. Store in an airtight container for 4-5 hours before use.

Mix the ingredients dough (except butter) for 1 minute. Cut the 'sponge' little by little and mix with dough ingredients. Knead for 7 minutes.

Enter the butter and knead again for 2 minutes.

Circle and rested for 15 minutes.

Roll the dough and shape.

Rest for 45 minutes.

Heat oil at 180 c.

Fry for 45 seconds.

Blueberry Cheese Tart

Blueberry Cheese Tart     

INGREDIENTS 

250gm butter

100gm icing sugar

2 eggs (GERD B)

440gm flour

1 teaspoon vanilla tea vanlia

INGREDIENTS FOR Make filling: -

250gm cream cheese

1 egg (GERD C)

1/2 teaspoon vanilla tea vanlia

100gm sugar / castor sugar

HOW TO

Flour and sugar mixed and sifted once.

Enter the butter in the flour and sugar just now, mix well to be like the sand / Crumb.

Then add the egg yolks and vanilla essence, mix well until it got the dough.

Cover and rest at room temperature for ~ 15min before admission into the tart mold.

No need to use any grease to the mold. Ensure that dry to avoid mold dough sticks to the mold after the burn.

Bake at 180C for ~ 20-25min or until slightly brown shj.

Filling - in cream cheese, eggs, vanilla essence and sugar vanlia (use standmixer).

Pipekan filling in pasteri who have been burned. Bake again at 180C ~ 15min. If the small size of the burn to reduce the time for pasteri and filling.