Recipes

CHIFFON CAKE
INGREDIENTS:
7 egg yolk 1 cup Cake flour

1/4 cup water 1 tbsp powdered milk
1/4 cup canola oil 1/2 tsp baking powder
1 tsp vanilla 1/2 tsp salt
1/2 cup sugar
Meringue:
7 egg white
1 tbsp cornstarch
1/2 cup sugar
Procedure:
STEP 1: Preheat the oven to 325 degrees F (165 degrees C).
STEP2: Measure cake flour, sugar, baking powder, and salt into a sifter; sift into a
bowl. Make a well; add egg yolks, water, oil, vanilla extract. Do not beat.
STEP 3: Beat egg whites and cornstarch in a separate, large bowl until very stiff.
STEP 4: Using the same beaters, beat egg yolk batter until smooth and light; pour
slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not
stir. Pour batter into the pan.
STEP 5: Bake cake in the preheated oven for 55 minutes. Increase heat to 350
degrees F (175 degrees C) and continue baking until a toothpick inserted into the
center comes out clean, 10 to 15 more minutes.
STEP 6: Invert the pan onto a wire rack. Let cool completely before unmolding and
frosting.
STEP 7: Trim the cake base, frost the Cake and then design it with fresh flowers.
PETIT FOUR
CHOCOLATE MOIST
2 cups All-purpose flour 2 cups warm coffee (not hot)
1/2 + 1/4 cup cocoa powder 1 tbsp white vinegar
2 cups brown sugar 1tsp vanilla
1 1/2 tsp baking soda 1/2 cup oil
1 1/2tsp Baking powder
1 tsp salt
Procedure:
STEP 1). Combine dry ingredients. Sift flour, cocoa, baking powder and baking
soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing
out any lumps of brown sugar.
STEP 2). Combine wet ingredients. Combine oil, warm coffee, white vinegar and
vanilla in a medium bowl and whisk to blend well.
STEP 3). Mix wet and dry ingredients. Pour the wet ingredients into the bowl with
the dry ingredients and mix with a whisk or an electric hand mixer on medium-low
until blended. It will be thick and somewhat dry.
STEP 4). Bake. Divide batter evenly between the prepared pans and bake for 30-33
minutes until cakes spring back when pressed gently and a toothpick inserted into
the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes
before inverting onto the rack to cool completely.
Vanilla chiffon
INGRIDIENTS:
7 egg yolk 1 cup Cake flour

1/4 cup water 1 tbsp powdered milk
1/4 cup canola oil 1/2 tsp baking powder
1 tsp vanilla 1/2 tsp salt
1/2 cup sugar
Meringue:
7 egg white
1 tbsp cornstarch
1/2 cup sugar
Procedure:
STEP 1: Preheat the oven to 325 degrees F (165 degrees C).
STEP2: Measure cake flour, sugar, baking powder, and salt into a sifter; sift into a
bowl. Make a well; add egg yolks, water, oil, vanilla extract. Do not beat.
STEP 3: Beat egg whites and cornstarch in a separate, large bowl until very stiff.
STEP 4: Using the same beaters, beat egg yolk batter until smooth and light; pour
slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not
stir. Pour batter into the pan.
STEP 5: Bake cake in the preheated oven for 55 minutes. Increase heat to 350
degrees F (175 degrees C) and continue baking until a toothpick inserted into the
center comes out clean, 10 to 15 more minutes.
STEP 6: Invert the pan onto a wire rack. Let cool completely before unmolding and
frosting.
KOREAN CREAMCHEESE GARLIC BREAD

INGREDIENTS:
600 grams APF
1 tbsp instant dry yeast
1 tsp baking powder
1/2 cup water, room temp
1/2 cup white sugar
1/2 tsp salt
1pc whole egg
1/4 cup butter
Filling:
1 cup cream cheese
¼ cup cream(APC/whipping cream)
2 tbsp sugar
Garlic butter mixture:

130 g unsalted butter (melted)
1 pc egg
50g minced garlic
5og milk
1tbsp sugar
Parsley
Procedure:
1. Option: Can use vertical mixer or manually knead.
2. If using a mixer, straight dough method for 12-15minutes once the dough is
mixed together.
3. For manual kneading, Combine the flour, baking powder and yeast.
4. In another bowl, combine eggs, powdered milk, water, sugar, and salt. Stir until
well combined
5. Add in wet ingredients to dry.
6. Mix until well combined. Knead in butter
7. Knead until dough is fully developed and passes window pane test.
8. Transfer a lightly greased bowl. Cover with plastic.
9. Ferment the dough for 30-45 minutes.
10. Fold/Punch down. Divide and scale 70grams each. Bench rest for 10minutes.
11. Shape round each as per demo.
12. Transfer to a well-greased pan. Proof for 45minutes-1hour.
13. Brush with milk wash.
14. Bake at 350F for 15-18 minutes or until golden brown.
15. Transfer to a cooling rack.
16. For filling, mix cream cheese, mayonnaise, garlic and APF in a bowl. Mix well
and trasfer topiping bag.
17. Slice the bread as per demo, then pipe the filling inside the bread, then bake for
another 5minutes or until the filling is set. (You may turn the temp up to 400F).
18. Garnish with parsley on top.
LEMON TART
Crust:
450 g APF
3g salt
16 tbsp unsalted butter
160 g powdered sugar
6 eggs
1 tsp vanilla
Filling:
1 cup white sugar
2 eggs
3 tbsp fresh lemon juice
2 tsp lemon zest
1/2 cup salted butter
Crème fraiche:
Buttermilk
Heavy whip cream
Procedure:
Crust
1. Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle
attachment. Mix for about 2 minutes or until it's homogeneous.
2. Add the egg yolks and mixed until combined.
3. Add the flour and mix until shaggy, about 45 seconds.
4. DIVIDE into 2-3 equal pieces and press each into a flat disk. Roll out to a
thickness of 3mm, 1/8 inch, in between two sheets of lightly floured parchment
paper. Chill for at least an hour.
5. Peel off the layers of paper and cut your tart bottoms out. Cut a strip for the side.
Place the strip for the side in your tart ring. Press the side into the ring and trim the
excess. Trim the top so it's flush to the ring.
6. Freeze tarts for at least half an hour. Bake at 320F for about 12-15 minutes or
until just golden. If you're
using a traditional tart mold you can just cut the rounds out and press into the form.
Filling
1. In a separate bowl, add in your egg yolks and mix them so that they are smooth.
2. Then, in a pot over medium heat, add in your sugar, lemon juice, and zest. Mix
everything completely and heat it over medium heat until it is just simmering.
3. Next, add about ⅓ of the lemon mixture to the separate bowl of egg yolks while
whisking together to temper the eggs.
4. After that, add the lemon/egg mixture back into the pan with the rest of the
lemon juice while whisking continuously over medium heat. While whisking you
can move the pot on and off the heat so it doesn't get too hot. Then, once it reaches
a boil, let it continue to boil (while whisking) for about 30 seconds.
5. Finally, remove the pan from heat and add in the butter. Use an immersion
blender to incorporate the butter and make the curd very smooth.
PLATED DESSERT
(Strawberry cheesecake)
INGREDIENTS:
40 g crushed graham
40 unsalted melted butter
200g cream cheese
80 g white sugar
200 g heavy cream
12g gelatin powder
20 ml water
40 g strawberry jam
50 g strawberry pure
Procedure:
1. In a clean bowl, combine the 200 grams of graham cracker crumbs and the 40g
of melted butter.
2. Put the graham cracker crumbs and melted butter in the parchment paper-lined
baking pan after mixing them together.
3. In ¼ cup of water, dissolve the 2 tbsp gelatin powder.
4. On the other bowl, put the 200 g of all-purpose cream chilled and mixed it.
5. Add the sugar after using soft cheese that has reached room temperature. Cheese
and sugar should be blended until the sugar is completely dissolved.
6. Put the heavy cream in the second bowl and whisk it until it is the right
consistency.
7. Then combine the soft cheese with the combined heavy cream, stirring
thoroughly.
8. After that, you can also add and combine the dissolvent gelatin.
9. And pour the mixture into the mold with the crushed Graham cookies inside.
10. Place the mold in the fridge for 30 minutes.
11. Combine the strawberry jam and gelatin mixture.
12. Place the mixture on the mold after mixing.
13. Refreeze it for around 30 minutes.
14. Mix the cheese in half after adding the strawberry puree.
15. Reapply it to the mold and refrigerate for an additional four hours.
16. And it’s now ready for design.

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CHIFFON CAKE

7 egg yolk 1 cup Cake flour

7 egg yolk 1 cup Cake flour

KOREAN CREAMCHEESE GARLIC BREAD

Garlic butter mixture:

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