Nur Erra Noramin

For this entire I would like to share the recipe of Kuih Traditional it is Kuih Bakar Jagung and Kuih Buah Melaka and I would like to share the recipe of Pizza Dough. KUIH BAKAR JAGUNG 1 can – sweet corn (450 g) 665 ml – Coconut Milk 240 gm – Soft Flour 195 gm – Castor Sugar 4 nos – Eggs 1 tbsp – Margarine 1 tsp – Vanilla Essence             Margarine for greasing METHOD 1.       Put sweet corn and a little coconut milk into a blender. Blend until fine and set aside. 2.       Sift flour into a mixing bowl, add sugar and stir in remaining coconut milk, a little at a time, until smooth. If batter is lumpy, put it thorough a strainer. 3.       Stir in eggs, blended sweet corn, melted margarine and vanilla essence. 4.       Grease individual kuih bakar patty tins with margarine. Fill patty tins with batter and bake in an oven until tops are lightly browned. 5.       Allow to cool before turning out. Loosen by running a round – bladed knife along

I would to share the recipe of Chocolate sponge cake and Butter cake. CHOCOLATE SPONGE CAKE RECIPE Ingredient A 4 nos – Eggs 125 gm – Cake Flour ½ tsp – Baking Powder 25 gm – Cocoa Powder 50 ml – Water ½ tsp – Vanilla Essence Ingredient B 15 gm – Ovalette/Jilk Ingredient C 65 gm – Corn Oil METHOD 1.       Sift the flour, baking powder and cocoa powder. 2.       In the mixing bowl, mix well the sifted cake flour, baking powder and cocoa powder and castor sugar. 3.       Slowly pour in egg, water and vanilla essence, then beat at high speed until the mixture fluffy. Add in ovalette/jilk. 4.       Lastly, slowly pour in the corn oil and mix well. 5.       Bake at 180 0 C for 30 minutes.   BUTTER CAKE RECIPE Ingredient A 125 gm – Fat 125 gm - Castor Sugar Ingredient B 3 nos – Eggs Ingredient C 125 gm – Cake Flour ½ tsp – Baking Powder METHOD 1.       Beat butter and sugar until light and fluffy. 2.       Pour in eggs one

CHAPTER 6 – FACILITIES, EQUIPMENT AND UTENSILS 1.       DESIGN AND MATERIAL ·          Cost Ø   Some of the major costs associated with the purchase of equipment are the purchase price, installation cost, operating costs, maintenance costs and finance charges. Ø   Comparing costs for different pieces of equipment that you are considering to purchase. ·          Size & Design Ø   Equipment should easy fit into the space available in the layout of the facility. Ø   Oversized equipment can cause as much wasted effort as equipment that is too small. Ø   Equipment that sits on the floor and is not easily movable must be elevated on legs or sealed to the floor . Ø   Should provide a minimum clearance of 6 inches (15 cm) between floor and bottom surfaces 2.       DESIGN AND FABRICATION ·          Food equipment and utensils have food-contact and non food-contact surfaces. ·          Non food-contact surfaces are the remaining standards from NSF Internation

For the new of this I would like to share how to do 3 types of sauce it is Kiwi Coulis, Chocolate Sauce and Caramel Sauce that can be served with Muffin or Crepe. KIWI COULIS RECIPE 2 tsp (30ml) – Cornstarch ½ cup (125ml) – Water ¼ cup (60ml) – Sugar 2 cups (32tsp, 500ml) – Kiwis METHOD 1.       Blend cornstarch with a little water and set aside 2.       In a saucepan, boil the water, sugar and kiwis for about 5 minutes 3.       Add the cornstarch and boil for 1 minute 4.       Run through the blender, then strain to get a smoother coulis. CHOCOLATE SAUCE RECIPE ¾ cup – White Sugar 1 ½ cup – All-purpose Flour ½ cup – Unsweetened Cocoa Powder 1 ¼ cups – Milk 2 tbsp – Butter ½ tsp – Vanilla Extract (or more) 1 tiny pinch salt METHOD 1.       Place sugar, flour and cocoa powder into a bowl. Whisk together to remove lumps. 2.       Heat milk, butter and vanilla extract in a saucepan over medium heat until butter melts. 3.       Whisk dr