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Kelas Semi Hands On di Teratak Chetam

Tawaran Istimewa Sempena Teratak Chetam berada di Batu 5, Simpang

Yuran serendah RM100.oo untuk kelas grup dan RM150 untuk kelas personal bagi modul berikut:

Aneka Buns
Cream Puff, Enclairs, Fruit Puff & Swan
Aneka Tartlets
Takoyaki
Pastri Basket dan Tart Bentuk Buah
Muffins
Sponge Cake utk deko guna whipping cream dan cheese leleh
Cup cakes dan deko

Kelas Aneka Bun di Teratak Chetam
Tarikh : 24 Disember 2016
Yuran : RM100.00
Minima : 3 orang

Kelas : Cream Puff & Enclairs
Demo : Churros
Tarikh : 25 Disember 2016
Yuran : RM100.00
Minima : 4 orang

Kelas : Cheese Tart, Egg Tart dan Fruit Tart
Tarikh : 31 Disember 2016
Yuran : RM120.00
Minima : 4 orang

Untuk kelas personal, sila sms atau wassup utk tetapkan tarikh. Anda boleh pilih tarikh anda sendiri dan juga kelas yang anda ingin belajar. Yuran adalah berlainan dari kelas semi hands on.

Lokasi : Batu 5, Simpang, Perak
Landmark : Gerai Lemang dan Gerai Air Jambu Batu di depan rumah
Hubungi : 010-7850314 (wassup)
011-27046007 (sms)


October 07, 2005

PANDAN KAYA BUNS sumbangan Diana ResepiNet (sori...bahasa orang susah)



Source: Jo's Deli Bakery

Dough:
500g high protein flour, non-sifted
80g castor sugar
25g milk powder
11g instant yeast
6g bread improver (optional)
1/2tsp salt
30g butter/margarine
1 Grade C egg
100g coconut milk
pandan juice (blend 6-7 pandan leaves with 150g water, strain to obtain clear juice)
1/2 tsp pandan paste

Pandan kaya topping:
50g instant custard
6-7 pandan leaves
180g water
Desiccated coconut (optional)

METHOD:
To prepare pandan juice for bread dough, blend pandan leaves with water. Strain to obtain clear pandan juice. Use it for preparing the bread dough.
Refer to Step 1-3 of Basic Sweet Dough for the preparation of bread dough.
When finished with first rising (i.e. dough has passed the finger-tip test), punch the dough down. Divide bread dough into 30g portions. Form each portion into smooth ball and place on a greased baking tray (Pic. 1). Cover the dough with a damp towel and leave for second rise for about 45 minutes or until twice the original size.
Prepare pandan juice according to method shown in Step 1.
To prepare pandan kaya topping, mix instant custard with the pandan juice prepared earlier. Use a hand whisk to whisk until the mixture is smooth.
Using a piping bag, pipe some pandan kaya topping on to each bun, as shown in Pic. 2. Brush surfaces that do not have topping with egg wash. Optionally, you can sprinkle some desiccate coconut onto the buns (Pic. 3)
Bake in a preheated oven at 180-190 deg C for 25-30 minutes.
Leave to cool on a wire rack.
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