Chocolate Chip Meringue Drops

Ingredients & Method :

• 4 # Egg Whites
• 175 gm Caster Sugar
• 10 gm Vanilla Essence
• 30 gm Cocoa Powder
• 180 gm Semisweet Chocolate Chips
• 100 gm Pistachio nut, chopped

1. Preheat oven to 120 degrees C. Line baking pan with parchment paper, and set aside.

预热烤箱至120’C. 预备烤盘与油纸，备用.

2. Beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking pan, spacing 1 inch apart. Sprinkle pistachio nut for decoration.

用快速度搅拌蛋白直至蛋白软峰.慢慢加入糖，同时继续打至持有硬性发泡. 倒入香草精和可可粉在低速度搅拌，然后用手加入巧克力粒. 把面糊像小土堆在预备的烤盘，每个面糊距离1’ inch. 撒上开心果作装饰.

3. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

放进预热烤箱烘焙1小时.然后关掉烤箱，把饼干放在烤箱里2个小时，直至饼干的中心干透. 从烤盘取出，装进一个密封的Container里存放.

Merry Christmas to all Hearty's members...

Cinnamon Roll

Ingredients & Method :

(a) 235 ml Warm milk

1 Egg

30 gm Butter

25 gm Sugar

3 gm Salt

455 gm Bread flour

6 gm Instant Yeast

(b) 75 gm Butter

70 gm Brown sugar

30 ml Milk

120 gm Walnuts, Chopped

(c) 55 gm Butter, Melted

80 gm Brown sugar

5 gm Ground cinnamon

50 gm Walnuts, Chopped

80 gm Golden Raisins

1. Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.

把牛奶，鸡蛋，牛油，糖，盐，面粉和酵母倒入面包机. 注意最后才加入酵母. 设置面团旋转搅拌.

2. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.

在一个中型平底锅，以中低热量融化牛油.加入黄糖，牛奶，核桃不断的搅拌直到充分混合.倒入平底锅中9x13’inch, 备用.

3. After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, sift in cinnamon, add in nuts and raisins.

面团搅拌均匀后，把面团板上轻轻的撒上面粉，并擀成长方形面团约10x15.把面团刷上融化的牛油，撒上红糖，筛上肉桂粉，加入核桃和葡萄干.

4. Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.

紧紧的卷起面团像果冻.按边缘的密封。用刀切成一件卷筒1’inch厚.把卷筒放置在烤盘，顶部淋上焦糖酱.

5. Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 175 degrees C.

用湿布盖好，放置在一个温暖的地方发酵直到两倍大，约1小时半至2小时.预热烤箱至175摄氏度.

6. Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.

然后烘烤15至20分钟，直到成褐色，从烤箱取出，立即上下翻转在一个大盘子.

Merry Christmas to all Hearty's members...

Mini Cheese Cake

Ingredients

Base

• 55 gm Marie Biscuit
• 25 gm Icing Sugar
• 25 gm Unsalted Butter, melted

Filling

• 450 gm Cream Cheese, softened
• 100 gm Caster Sugar
• 15 gm Lemon Juice
• 2 gm Grated Lemon Zest
• 3 gm Vanilla Essence
• 2 Eggs
• 250 gm Strawberry Filling, for decoration

Directions

1. Preheat oven to 165 degrees C. Prepare 12pcs solo cup.

预热烤箱至165摄氏度，准备12个杯.

2. In a medium bowl, mix together the Marie Biscuit, Icing Sugar and melted Butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each solo cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

混合玛丽饼干，糖粉和融化牛油在一个中型碗,用叉子搅拌直到均匀.用饭匙衡量每个杯底一匙，压紧.放进预热烤箱烘烤5分钟，然后取出冷却. 烤箱保持温度.

3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.

搅拌奶油乳酪，糖，柠檬汁，柠檬皮，香草香精直到松软.加入鸡蛋.

4. Pour the cream cheese mixture into the solo cups, filling each until 3/4 full. Bake at 165 degrees C for 25 minutes. Cool completely and pour some strawberry filling on top for decoration. Refrigerate until ready to serve.

把奶油乳酪糊倒入杯，每个填至3 / 4满.放进预热烤箱烤25分钟。完全冷却后倒上一些草莓馅料作装饰. 放进冰箱准备冷藏.

Merry Christmas to all Hearty's members...

Chocolate crepe cake

Ingredients

(Crepe)

• 250gm Superfine Flour
• 1tbsp Caster Sugar
• 3# Eggs
• 3# Egg yolks
• 600ml Milk
• 40gm Unsalted butter, melted
  

(Chocolate & Espresso Filling)

• 250gm Compound Dark Chocolate, roughly chopped
• 50gm Unsalted butter, chopped
• 150ml Milk
• 100ml Thickened cream
• 100ml Strong black coffee (espresso)
• 55gm Caster sugar
  

Method

1. Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g melted butter (2 tbsp) through the batter.

混合面粉，糖，鸡蛋，蛋黄，和牛奶在搅拌机里搅拌至光滑，再倒入量杯休息30分钟.在烹调前，加入40克的融化牛油.

2. Heat an 20cm fry pan or non-stick frypan over medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds, then flip and cook for 30 seconds more or until golden. Repeat with butter and remaining batter (you should have about 18 crepes), stacking with baking paper in between. The crepes can be made 2 days ahead, then wrapped in foil and refrigerated, or frozen for up to 1 month. If frozen, defrost at room temperature for 1 hour.

以中高热量焮热一个20厘米平底煎锅或不沾煎锅.刷一层融化牛油，在倒入足够的面糊，盖完煎锅的表面层，再出多余的面糊.煎约45秒，然后翻转和煎30秒钟或至金黄色就可以取出.用牛油和剩余面糊重复（你大约可以做18片薄饼），之后用烤油纸隔着堆叠薄饼.该薄饼要收2天，可以用铝箔纸包着在冷藏，或可以冷藏1个月。如果要解冻，在室内温度放约1小时.

3. For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir in butter, milk, cream, coffee and sugar, then whisk until mixture is smooth and sugar dissolves. Remove from heat, cover and set aside for 20-30 minutes until mixture cools and thickens.

馅料：隔水炖融巧克力（确保碗是不触及水）.加入牛油，牛奶，奶油，咖啡和糖，然后搅拌馅糊至光滑和白糖完全溶化.离火，盖着和放一旁约20-30分钟至馅糊冷却和增厚.

4. Lightly grease an 20cm mousse ring. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup (80ml) filling left. Cover cake with foil and chill for 1 hour.

在一个20厘米的慕斯圈抹油，摆放一片薄饼然后一点点填补馅料.继续分层，直至薄饼用完.你应该剩大约1 / 3杯（80毫升）馅料.把已完成的薄饼蛋糕有铝箔纸盖着1小时.

5. Preheat oven to 180°C.

预热烤箱至180 ° C.

6. Place cake pan on a baking tray and heat gently for 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over a pan of simmering water for 2-3 minutes until warm. Serve cake drizzled with filling.

把慕斯圈放在烤箱里焮热10分钟.同时，隔水炖热其余的馅料直至温热.最后把馅料浇上蛋糕即成.

BAKING CLASSES ON JANUARY 2011 一月课程表

Date / Time	Chef	Decription
08.01.2011 Saturday 2.00pm - 5.00pm	Coco *Chef from Y3k RM 60 Demo	Chinese New Year Cookies	过年饼
		1. Cheese Stick	1. 奶酪棒
		2. Cookies Lapis	2. 拉皮斯饼干
		3. Mint Nestum Cookies	3. 薄荷麦片饼干
		4. Almond Slices	4. 杏仁片
09.01.2011 Sunday 10.30am - 1.00pm	Han RM 80 Work shop	Birthday Cake Decoration	生日蛋糕装饰
		（with Fresh Cream & Chocolate）	（新鲜奶油及巧克力装饰）
		1. How to cut Layer Cake	1. 如何切夹心蛋糕
		2. How to bake Sponge Cake	2. 如何烘焙海绵蛋糕
		3. How to beat Fresh Cream	3. 如何打鲜奶油
		4. How to Decoration with Chocolate	4. 如何用巧克力做装饰
15.01.2011 Saturday 10.00am - 2.00pm	June RM 80 Demo	4 Jam Kek Kukus	4小时蒸蛋糕
		1. Kek Kukus Mata Kuching	1. 龙眼蒸蛋糕
		2. Kek Kukus Buah Moist	2. 蒸杂果蛋糕
		3. Kek Kukus Chocolate Moist	3. 蒸巧克力蛋糕
15.01.2011 Saturday 2.00pm - 5.00pm	June RM 50 Demo	Apam Series	“各种Apam糕”
		1. Apam Kuntum Mekar
		2. Apam Hitam Manis
		3. Apam Tepung Beras
		4. Apam Gula Hangus
		5. Apam Siam
16.01.2011 Sunday 2.00pm - 5.00pm	Steven RM 50 Demo	Basic bun with Sweet Dough	基本甜面团与面包
		1. Home-made Sandwich Loaf	1. 自制三文治面包条
		2. Yam Bun	2. 芋头面包
		3. Blueberry Cheese Bun	3. 蓝莓芝士面包
		4. Potato Sweet Bun	4. 马铃薯甜面包
		Learning how to make Yam Filling & Cheese Filling	学习如何做芋头面包的馅料 & 蓝莓馅料
Above information are subjected to changes or cancel without prior notice.
Please walk in registration 3 day in advance. Payment are required when registration. All the conducted with limited seat only.
Family member above 12 years old are chargeable too and children below 11 years old are not allowing during class proceed.
For more information can visit through our facebook hearty ingredient supply