Week 4

Week 4

Mango mouse cake is the topic today but for me as the chef on duty for this week, I have added 5 more recipe that we will make and sell to raise fund. Basically, we just need to make 1 product but for the sake of raising fund for the homeless, we make 6 product including the topic product and we break our sweat to sell it. For me as the Chef on duty, I need to calculate the price and do all the managing that needed while in the class. it has been such a busy week for me.

List of the product:

• Bread butter pudding 
• Mayo tuna bun
• Butter cake
• Croissant
• Chocolate chip cookies
• Kuih ketayap 

Recipes

Mango Mousse Pie:

•  1 Cookie crumbs pie crust
• 2 Mangoes
• 1/4 cup Water
• 1 tbsp unflavoured gelatin
• 5 Egg whites
• 5 Egg yolk
• 2 tbsp Lemon juice
• 1/2 cup Sugar
• 1/4 tsp Salt

1. Peel off the mango skin. Mash it down until it turns into smooth puree, set aside.
2. Using a fork, mix the water and the unflavored gelatin and let it settle a few minute.
3. Beat the  egg yolks with the lemon juice and sugar. Mix them constantly for about 4 minutes until it thickens and bubbles. It must not boil.
4. Add the gelatin and stir 30 seconds at medium heat. Next, mix with mango until well combined. Let it cool.
5. Beat the egg whites with the salt until stiff peak. Add the remaining sugar and beat until it gets firm.
6. Softly, mix the egg whites with the mango mixture.
7. Fill the pie crust and refrigerate about 4 hour

Mexican Bun:

•  500g Bread Flour
• 80g Castor Sugar
• 9g Salt
• 20g Milk Powder(optional)
• 10g Dry Yeast
• 60g Butter
• 280ml Water + 1 large Egg
• 200g Butter
• 150g Powdered Sugar (Sieved)
• 3 Large Egg
• 200g Cake Flour
• 1 tbsp Instant Coffee 
• 100g Pure butter

1. Mix all the dry ingredients until well combined. Gradually add in water and egg mixture and knead them thoroughly. Slowly add in butter and continue kneading till you get a shining and elastic dough.Cover dough with a cloth. Leave to double in size for about 40 minutes
2. Meanwhile, prepare topping by beating butter and sugar till pale in color. Gradually add in egg.
3. Fold in flour and add in coffee mixture. Mix them well and set aside.
4. Remove the dough and on a lightly floured surface, punch dough down to release the air.
5. Divide dough in 25 grams each. Roll it out in to a small circle and insert 1 tsp butter into each bun. Wrap it up. Leave the ready bun to proof for about 45 minutes or double in size.
6. Put the cream topping into a pipping bag and pump out the cream in circles around the bun.
7. Bake at 215 Celsius for 18 minutes.

Bread Butter Pudding:

• 25g Butter
• 8 Bread slices
• 50g Sultanas
• 2tsp Cinnamon powder
• 350ml Whole milk
• 50 ml Double cream
• 2 Eggs
• 25g Granulated sugar
• Nutmeg to taste

1.  Preheat oven to 180C. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles/cubes
2. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
3. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
4. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
5. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
6. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
7. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Mayo Tuna Bun:

• 2 tsp instant yeast
• 160-170 ml  water 
• 230 gm bread flour 
• 60 gm sugar 
• 1/4 tsp salt 
• 1 small egg [20 gm] 
• 25 ml water 
• 100 gm bread flour 
• 30 gm butter 
• 1 can tuna flakes in oil - drain away all the oil and small chilli 
• 1 big onion - chopped small pieces 
• 3 tbsp mayonnaise

1. Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough. Cover and leave to proof for 1-1 1/2 hours or double in size
2. Add other ingredients and knead until well combined.  Add in butter, continue to knead until dough is soft and elastic
3. Shape dough into a ball.  Cover and leave to proof for 15 minutes.
4. Punch down and divide dough into 10 or 12 pieces. Shape dough into round balls.  Flatten each ball, roll into oval shape.  Place some filling in the center.  Seal the edges and roll into an oval shape. Fold into half along the long side, then roll up
5. Invert dough and place on paper casing.
6. Before baking, brush with beaten egg and sprinkle some sesame seeds.
7. Bake in preheated oven at 200 degrees C for  6 minutes, then turn to bottom heat and continue baking for 9 minutes.

Butter Cake:

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup milk

1. Preheat oven to 175 degrees C. Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
2. Sift together the flour, salt, and baking powder.
3. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Croissant:

• 1 1/4 tsp dry yeast
• 3 tbsp warm water
• 1 tsp white sugar
• 1 3/4 cups all purpose flour
• 2 tsp white sugar
• 1 1/2 tsp salt
• 2/3 cup warm milk
• 2 tbsp veg oil
• 2/3 cup unsalted butter
• 1 eggs
• 1 tbsp water

1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy.
2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
3. Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 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 plastic bag. Refrigerate 2 hours. Unwrap, 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.
4. To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to 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.
5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Chocolate Chip Cookies:

• 1 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp hot water
• 1/2 tsp salt
• 3 cups all purpose flour
• 2 cups chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Kuih Ketayap:

• Part A (Coconut Filling): 
• 3 Oz Gula Melaka
• 3 Oz Brown Sugar
• 2 Tbsp Water
• 6 Oz Frozen Grated Coconut, Thawed
• 2-3 Pandan Leaves
• 1 Tbsp Corn Flour + 2 Tbsp Water

• Part B (Crepe): 
• 2/3 Cup Flour
• 1-2/3 Cup Coconut Milk
• 1 Tsp Oil
• 2 Tsp Sugar
• Pinch of Salt
• 4 Tbsp Water
• 1 Large Egg, Beaten
• Pandan Paste
• Oil (For cooking crepe) 

1. In a pot, heat gula melaka, brown sugar, water and pandan leaves over medium high heat. Once sugar has melted, stir in grated coconut. Let coconut cook for about 2-3 minutes, stirring constantly. Then, mix 1 tbsp of corn flour with 2 tbsp of water and stir that into the coconut mixture. Cook for another 5 minutes then remove coconut mixture from heat. Let it cool. 
2.  In a bowl, add flour, sugar, salt and make a well. Slowly pour in coconut milk, oil, egg and water into the “well” and whisk mixture until you get a smooth batter. Add green coloring according to your preference. Note that the color will turn slightly darker as the crepe cooks. Sieve mixture and set aside.
3.  Lightly oil (with a brush perhaps) a 10” pan and pre-heat it over medium heat. Pour about 1/4 cup of batter onto pan and quickly swirl batter around pan to get a nice thin and even layer. Cook the crepe until edges are slightly brown. The center of the crepe should be cooked by then. Gently loosen the crepe from the pan, using a silicone spatula. Quickly and gently transfer or flip crepe onto a plate. Continue until you use up all batter. 
4. To assemble the “kuih”, place about 2-3 tbsp of the coconut mixture on a piece of crepe. About 1”-1.5” away from the edges. Take the edge closest to you and cover over the coconut mixture. Tuck in the two sides, and continue rolling forward making as tight roll of a roll as possible but gently.

That is for today, we hope that we can generate more funds and help those who in need.