Week 5

Week 5

Hello everyone, so for today the topic is Marzipan and laminated dough but as usually the COD of this week will add more recipe to sell. Marzipan is a confectionery type of desserts that is high in carbohydrate. Today's main products are Chocolate Muffin. Other products include:

Today Recipe are:

Curry puff

Chiffon Cake

Egg tart

Chocolate swiss roll

Chocolate Muffin:

•  2 cups all purpose flour
• 1 cup white sugar
• 3/4 cup chocolate chips 
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup chocolate chips

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Curry Puff:

Filling:

• 5 tablespoons oil
• 1 medium red onion (finely chopped)
• 2 teaspoons chicken curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1/2 cup of finely diced chicken breast meat
• 2 large potatoes (boiled and finely diced)
• 1 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Pastry:

• 1 lb plain flour
• 5 oz margarine or shortening
• 3/4 cup water
• 1/2 teaspoon of salt

1. Make the filling first by heating the oil and sautee onion gently until fragrant. Add curry powder, chili, turmeric and fry gently. 
2. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool. Pour in a little bit of water so that potato can tenderize.
3. To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. To make it easier, use curry puff maker. Deep fry in hot oil until golden.

Chiffon Cake:

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 7 egg whites
• 1/2 teaspoon cream of tartar 

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Egg Tart:

• 1 cup confectionery sugar
• 3 cups all purpose flour 
• 1 cup butter
• 1 egg
• 1 tsp vanilla extract
• 2/3 cups white sugar
• 1 1/2 cups water
• 9 eggs
• 1 cup evaporated milk
• 1 tsp vanilla extract

1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Chocolate Swiss Roll:

Part A

• 6 nos egg yolk
• 40 g sugar
• 1/4 tsp salt
• 50 ml corn oil
• 50 ml milk
• 110g flour
• 1/2 tsp baking powder

 Part B

• 6 nos egg white
• 100g sugar
• 1/4 tsp cream of tartar

Part C

• 25g cocoa powder
• 1/2 tsp vanilla essence 

1. Mix ingredients in part A until it forms to paste. Add in the ingredients in Part C as the flavouring, set aside.
2. By using a hand mixer, mix the egg until bubbly then add in sugar and cream of tartar. Whisk until stiff peak
3. Mix in 1 scoop of meringue into the cake batter then mix. Add the rest of the meringue into batter and mix until well combined
4. Bake at 175C for about 20 minutes until the cake surface is not moist and toothpick comes out clean
5. Roll the cake together with the baking paper and let it cool. Unroll the cake then spread topping cream on top and drizzle with chocolate filling
6. Roll the cake tightly then slice them nicely. Sprinkle with powdered sugar on top then serve. 

That's the end of our sales today and we hope we can gain more profit next week to increase our fund for the homeless. Thank you! :)