Pancake

A nice plain pancake you may serve with jam, honey or a scoop of ice-cream.

Ingredients
· 500gms HEARTY Crispy Pancake Mix
· 1 tbsp Instant oats
· 2nos, Eggs; lightly beaten
· 520ml Full Cream Milk
· 70gms Melted Butter

Method
1. Prepare Crispy Pancake Mix into a mixing bowl. Make a hollow in the centre, add egg and half of the milk. Stir until mixture is smooth and free from lumps. Gradually stir in the rest of the milk and melted butter then beat with a whisk into a smooth batter. Leave aside, covered, to rest the batter for at least 30 minutes before using. Add oats and mix well.
2. Heat a bit of butter in a small non-stick frying pan. Wipe off the oil from the pan lightly with a paper kitchen towel. When pan is just hot, pour a ladle of batter to thinly cover bottom of pan. Tilt the pan to swirl the batter around evenly.
3. Cook over medium heat for a minute or until the upper half of the pancake starts to dry. Flip over and cook the other side. Remove pancake onto a plate.
4. Continue with the remaining batter then stack up the pancake on the plate. Cover with a clean tea-towel to keep pancakes warm and soft until ready to serve.
5. To serve: Fold the pancake neatly into a quarter then serves with jam, honey or golden syrup with a scoop of ice-cream.

Almond London

Ingredients
· 250gms Anchor’s Butter
· 60gms Icing sugar
· 2nos Egg yolk
· 1tsp Vanilla Essence
Sift:
· 350gms All-purpose flour
· 10gms Custard Powder
· 500gms Almond whole, toasted
· 500gms HEARTY bittersweet chocolate, melted
· 80gms Almond nibs, toasted
· Small paper cases

Method
1. Cream butter and sugar until light. Beat in egg yolk and essence. Stir in sifted dry ingredients and blend well to form dough.
2. Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.
3. Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.
4. Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.

冰皮月饼

Ingredients

Pastry skin:
· 250gms 糕粉 Koh fun (Commercialized cooked glutinous rice flour)
· 350gms 糖粉 Icing sugar
· 40gms 白油 Shortening
· 250ml 冷水 Cold water
· A little Pandan香精 Pandan flavoured
· 1.5 kg 香叶莲蓉馅料Pandan Lotus paste

Method
1. Divide pandan lotus paste into 14-15 equal portions and set aside
把香叶莲蓉馅料分成15份.
2. Combine icing sugar, essence, water and shortening. Stir well to mix.
将糖粉，香精，冷水和白油搅拌均匀。
3. Stir in koh fun and blend together until smooth dough is formed. Set aside for 5-10 minutes. Divide the pastry dough into the same number of portions as the lotus paste.加入糕粉，搓成面团。然后放一旁让它休息5-10 分钟。在把面团分成15份。
4. Take a piece of dough and wrap up a ball of pandan lotus paste with it.将以分好的香叶莲蓉馅料包进面团。
5. Press the wrapped-up dough into a mooncake mould.用月饼模夹出形状。
6. Chill well in the refrigerator before serving.
收进冰厨待冷冻。

Egg Tarts

INGREDIENTS
Skin
· 140gms SCS Salted Butter
· 55gms Icing sugar
· 1no Egg yolk
· 250gms All-purpose flour
· 30ml Evaporated milk
Egg Filling
· 5nos Eggs
· 150gms Caster Sugar
· 265ml Boiling water
· 120ml Evaporated milk
· 15gms Custard powder
· 1 ml Distilled white vinegar

METHOD
1. Preheat the oven to 190 degrees C.
2. Cream butter and caster sugar. Mix in egg yolk, flour, and evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
3. Bake for 12 minutes.
4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles.
5. Pour the egg custard into the baked tart shells.
6. Bake for 10 minutes. Cool.

Doughnut

Ingredients
Sift:
· 250gms High protein flour
· 100gms Plain flour
· 1/2 tsp Salt
· 1 pkt Instant yeast
· 30gms Castor sugar
Combine:
· 30gms Melted butter
· 1no Lightly beaten egg
· 150ml Warm milk
· Oil for deep-flying
For coating:
· Cinnamon sugar or
· Strawberry Chocolate or
· Orange Chocolate.
Method
1. Put sifted flours and salt in a large mixing bowl. Stir in yeast and sugar. Pour combined ingredients into flour mixture. Mix well and knead till you get soft dough.
2. Turn out dough on a lightly-floured board. Knead for about five to six minutes until the dough is smooth. Place dough in mixing bowl again, cover with damp tea-towel and leave aside to proof for 60 minutes or until it doubles in size.
3. Knead dough on a lightly-floured board for a minute. Roll out dough to 3/4 cm thickness. Stamp out with a doughnut cutter. (You can gather up the pieces of remaining dough, roll it out and stamp again with the cutter.)
4. Place the cut out doughnut on grease-proof paper. Cover with greased cling film wrap and leave aside to rise for 25 to 30 minutes.
5. Heat oil and deep-fry doughnuts till they puff up and turn golden brown. Remove and drain doughnuts on wire mesh; toss them in cinnamon sugar or melted chocolate and serve.

Blueberry Muffin

INGREDIENTS
150gms Anchor Unsalted Butter
200gms Caster sugar
3nos Eggs
335gms All-purpose flour
10gms Baking powder
4gms Salt
80ml Fresh Milk
485gms Blueberry Filling
100gms Almond Slivered

METHOD
1. Preheat oven 190 degrees C. Prepare muffin cups and leave aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and mix in.
3. Sieved flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
4. Fill muffin cups and sprinkle with almond slivered.
5. Bake for 30-35 minutes.

Mini Shanghai Mooncake

"Mini Shanghai Mooncake"



Ingredients
Shanghai pastry skin
· 60gms SCS Butter
· 60gms Shortening
· 50gms Icing sugar
· 30gms Golden Syrup
· 2gms Salt
· 1no Egg, lightly beaten
· 300gms Superfine flour
· 40gms Custard powder
· 1 tsp Baking powder

Egg glaze
· 1no Egg
· 1/4 tsp Salt

Filling
· Pure Lotus paste filling, make into small portions of 40g each

Method
Filling:

• Weigh each Pure Lotus paste filling into 40g portions.


• Wrap each piece of Pure Lotus paste filling around a quarter piece of salted egg yolk.

Pastry skin:

• Beat butter, shortening, icing sugar, golden syrup and salt with an electric beater for 1 minute. Add in egg and beat for 30 seconds.


• Sift in flour, custard powder and baking powder to mix. Remove dough from the mixing bowl and mix by hand into smooth dough.


• Divide dough into 50g portions and roll into balls. Roll each between sheets of plastic wrap.


• Wrap pastry skin with the filling. Shape into a mini dome.


• Place on a lightly greased baking tray.


• Lightly brush with egg glaze and sprinkle surface with some black sesame, melon seeds or poppy seeds.


• Bake in preheated oven at 180°C for 20–25 minutes.

Japanese Cotton Cheesecake

"Japanese Cotton Cheese with decor"

Ingredients:

250 gm Cream cheese

50 gm Butter

100 ml Heavy whipping cream

60 gm Superfine flour

20 gm Cornflour

6 nos Egg yolks

1 TBSP Lemon juice

1 tsp of Lemon zest

¼ tsp Salt

6 nos Egg whites

¼ tsp Cream of tartar

140 gm Fine granulated sugar (Divide into 2, one half for the egg yolk mixture and the other for the egg whites)

Method:

1. Preheat oven at 300 F and bring a kettle of water to a boil.

2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.

3. Melt cream cheese, butter and heavy whipping cream in a double boiler.

4. Cool the mixture. over iced bath.

5. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.

6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.

7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)

8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.

9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.

10. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.

11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.

12. Leave in the oven with door ajar for an hour until cake cools.

13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.

Steam Pau 蒸包

"Yummy, Yummy...Delicious Pau for your reference."

Ingredient:
· 12 gms Dried Yeast
· 2 tbsp Lukewarm water
· 1 tsp Sugar
· 500 gms Superfine Pau flour
· 4 tsp Double-action baking powder
· 1/2 tsp Salt
· 250 ml Water
· 6 tbsp Sugar
· 5 tbsp Shortening
· 1 packet HEARTY Red Bean Paste

Method:
1. To start the yeast, crumble the fresh yeast into pieces and drop into the lukewarm water together with the sugar. Sprinkle a little flour over the yeast. Leave aside to stand for 15 minutes until a frothy head appears. The yeast mixture is then ready for use.
2. Sift flour and double-action baking powder into a mixing bowl. Stir in salt and sugar and mix well. Make a well in the centre. Pour in the yeast mixture and mix lightly. Add the water and mix well. Add shortening and work into a dough.
3. Knead dough well until soft and leave aside for one hour to one and a half hours, or until it has doubled in size. Cover with a damp cloth. Punch down dough and knead on a lightly floured table top into a long roll.

To assemble the Pau:
1. Cut dough into even pieces. To shape into a pau, flatten a piece of dough by rolling it out, keeping the shape circular.
2. Put HEARTY red bean paste in the centre and bring up the sides to seal. Place on a piece of round grease-proof paper, pleated side up. Leave to rise for 15 minutes.
3. Steam pau over rapidly boiling water for 12 to 15 minutes.