Fruitcake

Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich

homemade version can be incredibly delicious.

Generally, fruitcake is a mixture of fruits and nuts with just enough batter to hold them together.

When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years.

Chocolate Cream Brulee

heavy cream 960ml
sugar 170gm
salt pinch
vanilla essence 3 drop
egg yolk(beaten) 156gm
bitter sweet chocolate (melted) 170gm

Method:

1. Combine cream , 113 gm sugar and salt bring to simmer over medium heat, string gently with a wodden spoon. Remove from heat. Add in the vanilla essence.

2. Bring to boil.

3. Mix the egg yolk with balance of sugar. Add in 1/3 of the hot cream stir constantly with whisk.

The add INTO 1/5 of cream into melting chocolate.

4. Then pour the balance of the cream into egg mixture and keep on whisk. Don't let the egg yolk cooked.

5. Slowly pour the chocolate into the egg mixture and keep on whisk.

6. Portion into ramekin. 160 c , 20-25 mint.

Oat Cookie

Ingrendients A

-brown sugar 40gm

-margerine 160gm

-butter 160gm

-icing sugar 120gm

Ingredients B

-oat 200gm

-suji/semolina 140gm

Ingredients C

-flour 260gm

-butter cookies mix 200gm

-vanilla essence 1tsp

-egg 2 nos

Method:

Cream ingredient A then add in eggs.

Beat well then add in ingredient B.

Fold in ingredient C to form soft dough.

Portion into small ball and press with a fork to make pattern.

Bake at 150 c for 15 minutes.

Orange Sauce

orange juice 5nos

sugar 150gm

water 70ml

Method:

1. Boil the sugar and H2o first to get thick syrup.

2. Boil the orange juice. Slowly add in the thick syurp little by little and whisk continuelly till the sauce turn thicken.

3. Let it cool down.

Crepes

bread flour 125gm

cake flour 125

sagar 30gm

salt 7gm

egg 188gm

fresh milk 500ml

clarified butter 75ml



Method:


Sift the bread flour, cake flour, sugar and sugar.

Add the egg and just enough milk to make soft paste.

Continue whisk till well combine.

Pour in the milk bit by bit and make sure no lumps.

Then add in the clarified butter.

Let the butter rest for 2 hours before using.

Vanilla Sauce

milk 480ml

heavy cream 480ml

salt 5gm

sugar 227gm

egg yolk 284gm

vanilla essence 12ml

Method:

Combine the milk and cream with salt and 113gm sugar in saucepan the bring the boil, string to disolve the sugar.

Mean while, blenld the eeg yolk with remaining 113gm sugar with whisk.

Temper the egg yolk with 1/3 of hot milk, whipping constantly.

Return the tempered egg yolk to the remaining hot milk and continue cooking until the mixture thicken enough to coat the spoon.

Ice bath.

American Cheese Cake

cream cheese 500gm

castor sugar 100gm

salt 5gm

lemon skin

whipped cream 90gm

egg yolks 90gm

plain flour 30gm

castor sugar 50gm

egg white 120gm

marie biscuit 250gm

butter 200gm


Method:


Paddle sugar and cream cheese until smaooth then add in egg yolk.

Fold in lemob, flour, salt, and whipped cream.

Whisk egg white and sugar until meringue and fold into cheese mixture.

Pour thr butter in the biscuit marie and bake for 60 minuites 190 c.