Category: Baking

Directions

1. Beat the softened butter with an electric mixer until creamy.
2. Add sifted salt and icing sugar into the mix.
3. Beat the mixture on medium speed until it turns to yellow pale.
4. Add the sifted wheat flour and fold gently until the dough is smooth. Tips: Do not overmix.
5. Put the batter in a thick piping bag with Star Piping Tip.
6. Pipe 8 – 12 flowers on the baking tray. Chill them in the refrigerator for 15 minutes.
7. Preheat the oven to 150°C, then bake the cookie dough for 30 minutes.
8. Rotate the baking tray after the cookie dough has been baked for 20 minutes.
9. Raise the oven temperature to 180°C, bake for another 2-3 minutes until the biscuits are browned. *temperature and time may vary depending on the type of oven respectively.
10. Let the cookies cool for a few minutes before storing in an airtight container.

Directions

FoR PASTRY SKIN :

1. Cut the ready made pastry puff skin.
2. Press to the mold.

FOR GLAZE :

1. Mix all ingredients to blender and blend for 30 seconds.
2. Heat the saucepan and cook the blended ingredients.
3. Pour into the mold, filling the mold over ¾ full.
4. Bake for 25 minutes at 180⁰C
5. Ready to serve.

Directions

1. Prepare 6-8 molds or pudding cups by greasing lightly with Promex butter.
2. Heat 1/2 cup of the sugar with the water in a pan until it melts and turns golden brown.
3. Pour caramelized sugar into the molds or cups. Set aside to cool.
4. Preheat the oven to 350 F/180 ⁰C.
5. Whisk the eggs and the remaining sugar together in a bowl and blend until the sugar has dissolved. Add the milk, vanilla essence and whisk again.
6. Pour the mixture into molds and filling ¾ of the way.
7. Place the molds/cups in a large baking pan, pour hot water into the baking pan.
8. Bake for 45 minutes.
9. Cool and chill the pudding in the refrigerator for one or two hours.
10. Ready to serve on a plate or over the mold.

Directions

1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter into the mix.
2. Combine with two forks or your fingers until the mixture comes together in pea-sized crumbs. Set aside in the refrigerator or freezer.
3. Whisk 120ml of heavy cream, the egg and vanilla extract in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
4. Spread some flour on the counter and work the dough into a ball on it. Add more flour if the dough gets too sticky. If it seems a little too dry, add 1 or 2 tablespoons of heavy cream.
5. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
6. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
7. Place the scone on a place and refrigerate for at least 15 minutes. Meanwhile, preheat the oven to 204°C.
8. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).
9. Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.

Directions

1. Heat the milk and butter in a small saucepan under low heat. Do not let it boil. Add brown sugar and stir until dissolved; set aside.
2. Mix 300g of flour with yeast and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk mixture to the bowl.
3. When the dough forms a cohesive mass, switch to the dough hook. Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.)
4. Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
5. Preheat the oven to 230°C. Line a large baking sheet with parchment paper and spray lightly with non-stick cooking spray.
6. In a 2-qt baking dish, combine the baking soda with 500ml of warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
7. Punch the dough to deflate it, then turn it out onto a lightly floured work surface. Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dish towel so the dough doesn’t dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
8. Using two hands, gently dip each “rope” into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other; making a twist in the center and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt.
9. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
10. Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).

Directions

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter and sugar. Mix until combined.
3. Add 480g of flour and salt into the mixer. Use the beater blade and mix until the ingredients are barely combined. Allow the mixture to rest for 5 minutes in order for the flour to soak up the liquid.
4. Then, switch from the beater blade into the dough hook. Beat the dough on medium speed
5. Add in the remaining flour if needed to form a dough. Knead for 5 to 7 minutes or until the dough is smooth and elastic.
6. Move the dough into a slightly greased large bowl. Cover it with a towel or wax paper. Set it aside in a warm place for 30 minutes to rise. Do not allow the dough to rise too much or the cinnamon rolls will be airy.
7. In the meantime, prepare cinnamon filling by mixing the soft butter, brown sugar and cinnamon into a bowl. Set it aside.
8. Turn out the dough onto a lightly floured work surface and sprinkle the top of the dough with additional flour.
9. Flour a rolling pin and roll the dough to about 24 by 15-inch rectangle.
10. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
11. Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9 by 13-inch baking pan.
12. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
13. Preheat the oven to 190°C. Next, ensure the heavy cream is warm. Do not make it hot.
14. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
15. Bake at 190°C for 20 to 22 minutes or until the rolls are lightly golden brown and the center of the rolls are cooked through. The time may vary based on the size of the rolls, type of pan, or how close the rolls are packed. Check the rolls at 20 minutes initially and adjust accordingly. If getting too browned, cover loosely with foil for the remaining of the baking time.
16. Prepare the cream cheese frosting while the rolls are cooling.
17. Whisk the softened cream cheese and butter using hand mixer. Add your favourite extract and powdered sugar. Beat until combined.
18. Spread the frosting over the cooled rolls.

Directions

FoR doughnut :

1. Preheat the oven to 232°C.
2. Whisk the sugar and melted butter in a large bowl until smooth. Then, add egg, oil and vanilla into the mix and whisk until combined.
3. Using a separate bowl, mix the flour, baking powder, baking soda, nutmeg and salt. Add half of this mixture into the wet mixture and whisk gently until some of the flour remains.
4. Add in the buttermilk and whisk a little. Then add the rest of the flour. Mix until combined but leave it wet with a few lumps.
5. Transfer the batter to a piping bag or a plastic bag with a corner cut off.
6. Grease the doughnut tray with cake goop or your favourite pan release, and fill each cavity 1/2 to 3/4 of the way full of batter.
7. Bake at 232ºC for 7 to 9 minutes. When the tops are firm and bounces back when you touch them, they’re done.
8. Cool the doughnuts in the pan for 5 minutes, then flip them out onto a wire rack to cool completely.
9. Make sure to not glaze while warm.

FOR GLAZE :

10. Sift the powdered sugar to prevent the glaze from having lumps.
11. Whisk the powdered sugar and water (or milk) in a bowl until desired consistency.
12. Add 1/4 teaspoon of water at a time until it’s as thin as you preferred. If it becomes too thin, add more powdered sugar. If your glaze has lumps, use a hand mixer to smooth it out.
13. If you want a more opaque glaze, add a few drops of white food colouring to the glaze and divide into bowls. Add your favourite colours and stir.
14. Place the wire rack of doughnuts on top of a sheet pan to catch extra glaze drips. Grasp each doughnut by the sides and dunk into the glaze, letting it drain off for a few seconds. Then flip over and place the doughnut back onto the wire rack. Top with sprinkles immediately, as the glaze firms up quickly.
15. Place into a plastic or paper bag and store at room temperature for up to 3 days, they will continue to soften over time.

Directions

1. Preheat oven to 180°C.
2. Place brownie premix, water, eggs and vegetable oil in a mixing bowl, mix until well combined (with wooden spatula or hand whisk).
3. Divide the batter into the loaf pan and bake at 170°C for 20 minutes.
4. Place butter cake premix and eggs in a mixing bowl. Mix at medium speed for 3 minutes.
5. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy.
6. Spread the butter mixture over both of the brownies and bake at 170˚C for 55 minutes.