HTC 215 - Group 1

UNIVERSITI TEKNOLOGI MARA BRANCH PULAU PINANG
CAMPUS PERMATANG PAUH
HTC 215
FUNDAMENTAL OF BAKING
PREPARED BY:
GROUP 1 ( PHM1151A1)
NAME STUDENT ID
NIK NUR ILYA KHADIJA BINTI NIK AZWADI 2024530305
FARAH FAZIDATUL AKMAL BINTI MOHD IKRAM 2024573573
NUR ATHIRAH HUSNA BINTI JEMI ARMAN 2024778711
AISYA UMAIRAH BT MOHD YUSSRY 2024778717
PREPARED FOR:
MADAM FARAFAZLIANI BINTI MOHAMED
SUBMISSION DATE:
19 JULY 2024
TABLE OF CONTENT:
NO. CONTENT PAGE
1. GROUP MEMBERS 2
2. WEEK 4: SOFT ROLL, PIZZA AND SANDWICH BREAD 3-5

(BAGUETTE)
3. WEEK 5: DOUGHNUT, YELLOW RIVER AND RED BEAN 6-8

BUN
4. WEEK 6: FRUIT TARTLET AND APPLE PIE 9-10
5. WEEK 7: CREAM PUFF AND ÉCLAIRS 11-12
6. WEEK 8: TEST 1 13-15

SOFT ROLL, CREAM PUFF AND FRUIT TARTLET
7. WEEK 9: BROWNIES, MARBLE CAKE AND SWISS ROLL 16-18
8. WEEK 10: BASIC SPONGE CAKE AND CHOCOLATE SPONGE 19-20

CAKE (BLACK FOREST)
9. WEEK 11: ALMOND COOKIES, CHOCOLATE CHIPS 21-24

COOKIES, BUTTER COOKIES AND CHECKERBOARD
COOKIES
10. WEEK 12: BREAD BUTTER PUDDING AND CRÈME BRÛLÉE 25-26
11. WEEK 13: CREAM CARAMEL AND MOUSSE 27-28
12. WEEK 14: TEST 2

CREAM CARAMEL, BREAD BUTTER PUDDING AND 29-31
MARBLE CAKE
1
GROUP MEMBER:
1. FARAH FAZIDATUL AKMAL BINTI MOHD IKRAM

2. NIK NUR ILYA KHADIJA BINTI NIK AZWADI
3. NUR ATHIRAH HUSNA BINTI JEMI ARMAN
4. AISYA UMAIRAH BINTI MOHD YUSSRY
2
WEEK 4:
STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM MANAGEMENT UITM PULAU
PINANG
Recipe Name: SOFT ROLL
No. of serving:
No. Ingredients Formulation No. Ingredients Formulation
Quantity Unit Quantity Unit
SOFT FLOUR 100 GM SALT 1/2 TBSP
STRONG FLOUR 400 GM EGGS 2 NOS
FREE MAT 5 GM WATER 200 ML
CASTOR SUGAR 70 GM MARJERIN 50 GM
DRIED YEAST 10 GM
Methods:
1. Scaling all the items separately.
2. Put the yeast, castor sugar in the water. Leave it until the yeast rises.
3. Mixed flour, salt and margarine.
4. Then, add in eggs, Mix the dough until it reaches elasticity.
5. Place the dough and wrap it with plastic wrap then rest for 5 minutes.
6. Knock the dough down. Divide into equal pieces into round balls.
7. Place the dough on a tray then rest it again for about 20-30 minutes.
8. Bake it at 200℃ for about 10-12 minutes or until golden brown.
3
PINANG
Recipe Name: PIZZA
No. of serving:
FLOUR 500 GM SALT 1/4 TSP
YEAST 16-17 GM BUTTER 60 GM
CASTOR SUGAR 50 GM BEEF PEPPERONI
WATER 300 ML CHEESE
Methods:
1. Scaling all the items separately.
2. Put the yeast , castor sugar in the water. Leave it until the yeast rises.
3. Mix salt and butter with flour. Then, add the yeast mixture to the flour mixture.
4. Knead until it becomes a dough and continue for 40-60 minutes. Rest the dough for 30 minutes.
5. After that, knead a little dough and roll the dough according to the size of the pan.
6. Apply oil in the pan and place the dough. Poke the dough with fork to remove the air.
7. Apply sauce and arrange topping such as pepperoni, capsicum and sprinkle cheese on top.
8. Bake at the specified temperature and time.
4
PINANG
Recipe Name: BAGUETTE
No. of serving:
FLOUR 500 GM SALT 1/4 TSP
YEAST 16-17 GM BUTTER 60 GM
CASTOR SUGAR 50 GM ROSEMARY
WATER 300 ML
Methods:
1. Scaling all the items separately and put the yeast, castor sugar in the water. Leave it until the
yeast rises.
2. Mix salt, butter and flour. Then add the yeast miniature to the flour mixture.
3. Knead until it becomes a dough and continue for 40-60 minutes. Rest the dough for 30 minutes.
4. After that, knead the dough little and divide the dough 150 g each.
5. Shape the dough into an elongated shape and place it on a baking tray. Sprinkle rosemary on
top.
6. Spray a little water on the dough and rest until the dough rises.
7. After the dough has risen, bake it at the set temperature.
8. After the baguette is cooked. Split the middle of the bread and mix the filling like egg mayo
and a little salad with cherry tomatoes. Put a little cheese on top.
5
WEEK 5:

PINANG
Recipe Name: DOUGHNUT
No. of serving:
FLOUR 400 GM IMPROVER 1 TSP
HIGH PROTEIN 100 GM MARGARINE 60 GM

FLOUR
SUGAR 4 TBSP EGG 1 NOS
YEAST 8 GM WATER 280 ML
MILK POWDER 3 TBSP SALT 1/2 TSP
Methods:
yeast rises.
2. Mix both types of flour and add milk powder, improver,margarine, salt and egg into the flour.
3. Add the yeast mixture and knead the dough for about 45 - 60 minutes. Rest the dough for 30
minutes.
4. After the dough rises, knead the dough and divide into 35 g each. Round the weighted dough
and make a hole in the center .
5. Then rest the dough again until it expands. Fry the doughnuts until lightly browned.
6. Decorate the doughnuts with icing sugar, chocolate and powdered milk.
6
PINANG
Recipe Name: YELLOW RIVER
No. of serving:
BREAD FLOUR 400 GM WATER 190 ML
INSTANT YEAST 11 GM SALT 1/2 TBSP
BREAD IMPROVES 1 TBSP BUTTER 60 GM
CASTOR SUGAR 80 GM YELLOW COLOR 1-2 DROP
EGGS 1 NOS RAISINS
Methods:
yeast rises.
2. Mix salt, flour, butter and eggs, Stir until the flour lumpy. Thn add the yeast mixture into flour
mixture. Also add the yellow coloring and raisins..
3. Knead about 45-60 minutes . After that, rest the dough for 30 minutes.
4. Divide the dough into 70 g each, Form the dough into a slightly elongated shape.
5. Split the center of the dough and put butter and sugar in the middle.
6. Baked at 180 ℃ for 10 - 15 minutes.
7
PINANG
Recipe Name: RED BEAN BUN
No. of serving:
BREAD FLOUR 400 GM WATER 190 ML
INSTANT YEAST 11 GM SALT 1/2 TBSP
BREAD IMPROVES 1 TBSP BUTTER 60 GM
CASTOR SUGAR 80 GM RED BEAN FILLING
EGGS 1 NOS
Methods:
yeast rises.
2. Mix improver,butter, salt and egg into the flour.Add the yeast mixture and knead the dough for
about 45 - 60 minutes. Rest the dough for 30 minutes.
3. After that, knead the dough a little and divide into 50 g each. Also weigh 25 g of red bean
filling each and shape into a circle.
4. Flatten the dough and add the read bean filling. Then, shape into a circle. Wait until the dough
expands. Apply the egg yolk on the surface of the bread to create a shiny surface.
5. Then baked at 180 ℃ for 10- 15 minutes.
8
WEEK 6:

PINANG
Recipe Name: APPLE PIE
No. of serving:
SOFT FLOUR 450 GM CASTOR SUGAR 1½ TBSP
CUSTARD POWDER 3 TBSP EGG YOLK 2
FRESH MILK 150 ML BUTTER 300 GM
Methods:
1. Weight all ingredients and mix soft flour with custard powder in a bowl.
2. Mix butter and sugar together until combined. Add the flour mixture. Knead until it becomes
dough. Wrap with plastic and keep in the chiller for 30 minutes.
3. For the filling, slice the apple and then palace it in a container filled with salt and water.
4. Cook the apple until slightly brown and other ingredients such as cinnamon powder, brown
sugar and raisins. Cool the filling.
5. After 30 minutes , remove and roll the dough on oil paper 1.5 cm thick. Place it in a pie
container. Then add apple filling.
6. Roll out the excess dough with approximately the same thickness. Cut the dough lengthwise
and arrange the dough alternately like weaving a mat on the top.
7. Spread egg yolk on the top and bake at 180 ℃ for 25-30 minutes,
9
PINANG
Recipe Name: FRUIT TARTLET
No. of serving:
SOFT FLOUR 450 GM CASTOR SUGAR 1½ TBSP
CUSTARD POWDER 3 TBSP EGG YOLK 2
FRESH MILK 150 ML BUTTER 300 GM
Methods:
1. Weight all ingredients and mix soft flour with custard powder in a bowl.
2. Mix butter, butter and eggs in bowl A. Mix dry ingredients such as flour, milk powder, castor
sugar in bowl B. After that, mix ingredients A and B and knead well.
3. Apply butter into the tart mold. Put the dough into the mold and bake at 180 ℃ for 15 minutes.
4. After baking, place the melted chocolate in the empty tart, followed by custard and fruit
topping,
5. Apply the melted apricot on top of the fruit to produce a shiny surface.
10
WEEK 7:

PINANG
Recipe Name: CREAM PUFF
No. of serving:
WATER 240 GM SUGAR 2 TSP
BUTTER 120 GM EGG 220 GM
FLOUR 140 GM
SALT 1/4 TSP
Methods :
1. Weight all ingredients.
2. Mix water, butter, and sugar in a small saucepan. Cook until the butter melts and blends.
3. After that, add flour and salt. Cook until it becomes a mixture. Cool to room temperature.
4. Put the choux paste into a piping bag and shape it into a circle. Spray the choux paste with a
little water.
5. After cooking, split it in the middle and add pastry cream.
6. Sprinkle some icing sugar on top.
11
PINANG
Recipe Name: ÉCLAIRS
No. of serving:
FLOUR 140 GM
SALT 1/4 TSP
Methods :
2. Mix water, butter, and sugar in a small saucepan. Cook until the butter melts and blends.
3. After that, add flour and salt. Cook until it becomes a mixture. Cool it to room temperature.
4. After the mixture cools, mix it with eggs and mix well.
5. Put the choux paste into a piping bag and shape it into an elongated shape. Spray the choux
paste with a little water.
6. Baked at 200°C and 10-15 minutes.
8. Dip the top with chocolate and sprinkle some nuts on top.
12
WEEK 8: TEST 1

PINANG
Recipe Name: SOFT ROLL
No. of serving:
SOFT FLOUR 100 GM SALT 1/2 TSP
STRONG FLOUR 400 GM EGG 2 NOS
CASTOR SUGAR 70 GM WATER 200 GM
YEAST 10 GM MARGARINE 50 GM
Methodes :
1. Set time 45 minutes.
2. Add water, yeast, sugar (leave it until the yeast rises).
3. Mix flour, margarine, salt, egg. make a hole in the middle and add the mixture.
4. Remove from the bowl, knead the dough until the time is up.
5. Put the dough in a bowl and cover with a wrap (wait until the dough rises).
6. After that, divide 35 gram of dough. Knead round.
7. Baked at 200°C and 10-12 minutes.
13
PINANG
Recipe Name: CREAM PUFF
No. of serving:
FLOUR 140 GM
SALT 1/4 TSP
Methodes :
2. Mix water, butter, sugar in small saucepan. Cook until the butter melts and blends.
3. After that, add flour and salt. Cook until it becomes a mixture. Cool to room temperature.
4. Put the choux paste into a piping bag and shape it into a circle. Spray the choux paste with a
little water.
6. Sprinkle some icing sugar on top.
14
PINANG
Recipe Name: FRUIT TARTLET
No. of serving:
SOFT FLOUR 450 GM EGG YOLK 2 NOS
CUSTARD SUGAR 3 TBSP BUTTER 300 GM
MILK POWDER 3 TBSP
CASTOR SUGAR 1 1/2 TBSP
Methodes :
1. Weight all ingredients according to the recipe.
2. Mix sugar and butter in a container A and stir until combined.
3. After mixing, add the egg yolk and mix well.
4. Mix dry ingredients such as flour, milk powder, castor sugar in one container B.
5. Mix the ingredients of container B into container A and knead well.
6. While kneading, apply butter into the tart mold.
7. Put the tart dough into the mold and bake at 180°C for 15 minutes.
8. After baking, place the melted chocolate in the empty tart, followed by the custard and fruit
topping.
9. Apply the melted apricot on top of the fruit to produce a shiny surface.
15
WEEK 9:
PINANG
Recipe Name: MARBLE CAKE
No. of serving:
BUTTER 250 GM BAKING POWDER 1 TSP
CASTOR SUGAR 250 GM UHT MILK 4 TBSP
EGG 5 NOS VANILLA FLAVOUR 1 TSP
SOFT FLOUR 250 GM COCOA POWDER
MILK POWDER 1 TBSP
Methods :
1. Weight all ingredients
2. Mix butter and sugar. Beat with a mixer until fluffy.
3. Then add eggs + vanilla essence and flour + baking powder little by little.
4. Stir using a mixer until combined.
5. After that, divide the batter into the flour. Mix different colors on each batter.
6. Insert the batters that have been coloured earlier ultimately on a brass that has been covered
with grease paper.
7. After that form a pattern using a skewer.
8. Bake at 180°C and 40-45 minutes.
16
PINANG
Recipe Name: BROWNIES
No. of serving:
DARK CHOCOLATE 280 GM VANILLA FLAVOUR 1 TSP

COMPOUND
BUTTER 185 GM SELF RISING FLOUR 185 GM
CASTOR SUGAR 3 GM
EGG 1 NOS
Methodes :
1. Prepare all the wet and dry ingredients needed separately.
2. Melt the chocolate using a double boiling method.
3. Mix the sifted flour with finely chopped walnuts.
4. Meanwhile, beat the butter and sugar until it turns white.
5. After that mix flour, melt chocolate and also butter that has changed coloured in one mixture
until well combined.
6. To the top brownies, mix butter, chocolate and whipping cream until it becomes a little thick.
7. Bake the mixture that has been mixed earlier for 40-45 minutes with 180°C.
8. Put the dough that has been baked then put the chocolate that has been mixed on it.
17
PINANG
Recipe Name: SWISS ROLL
No. of serving:
EGG YOLK 4 NOS BAKING POWDER 1/2 TSP
CASTOR SUGAR 75 GM SOFT FLOUR 80 GM
VANILLA FLAVOUR 1 TSP EGG WHITE 4 NOS
OIL 50 GM CASTOR SUGAR 1 TBSP
WATER 50 GM CREAM OF TARTAR 1/8 TSP
OVALETTE 1 TBSP
Methods:
1.Scale all the ingredients separately and crack 4 eggs and separate egg yolk and egg white
2..Mix all B ingredients to make the meringue. Beat egg whites using a hand mixer until light and then
put aside. Mix all A ingredients together using hand whisk
3.After done mixing A ingredients, pour the B ingredients and mix it together
4.Pour it in the mold and bake it for 180C for 16-20 minutes
5..After baking, take the cake out and lay the cake on a cling wrap. Spread fresh cream and sprinkle
some chocolate sprinkle and wrap it using cling wrap
6.Put it in the fridge for a while for 5-10 minutes and take it out to cut it into slices. Done to serve.
18
WEEK 10:
PINANG
Recipe Name: BASIC SPONGE CAKE
No. of serving:
SOFT FLOUR 250 GM OVALETTE 25 GM
BAKING POWDER 1 TSP EGG 8 NOS
CASTOR SUGAR 250 GM VANILLA FLAVOUR 2 TSP
WATER 100 GM CORN/COOKING OIL 125 GM
Methods:
1.Scale all ingredients separately
2.Sift the flour.
3.Mix all ingredients except oil in a mixing bowl and using a mixer until smooth and fluffy
4.After that add oil and mix again until combined
5.Pour the mixture into a cake pan lined with greaseproof paper and brushed with butter. Compress by
hitting the cake pan several times and bake at the specified temperature and time
6.While waiting the cake bake, mix whipping cream and sugar in mixing bowl until fluffy and rest it in
the chiller
7.After the cake is ready, cool it. When the cake has cooled, removed the top of the cake and split the
cake in half
8.Spread the whipped cream layer by layer and coat it. Decorate the cake using fruits and sprinkles
19
PINANG
Recipe Name: CHOCOLATE SPONGE CAKE (BLACK FOREST)
No. of serving:
SOFT FLOUR 200 GM WATER 100 GM
COCOA POWDER 50 GM OVALETTE 25 GM
BAKING POWDER 1 TSP EGG 8 NOS
CASTOR SUGAR 250 GM CORN/COOKING OIL 125 GM
Methodes:
2.Sift the flour and cocoa powder
3.Mix all ingredients except oil in a mixing bowl and using a mixer until smooth and fluffy
4.After that add oil and mix again until combined
5.Pour the mixture into a cake pan lined with greaseproof paper and brushed with butter. Compress by
hitting the cake pan several times and bake at the specified temperature and time
6.While waiting the cake bake, mix whipping cream and sugar in mixing bowl until fluffy and rest it in
the chiller
7.After the cake is ready, cool it. When the cake has cooled, remove the top of the cake and split the
cake in half. Spread cherry syrup layer by layer
8.Spread the whipped cream layer by layer and coat it. Decorate the cake using cherry and chocolate
20
WEEK 11:

PINANG
Recipe Name: BUTTER COOKIES
No. of serving:
SOFT FLOUR 250 GM EGG 1 NOS
BUTTER 250 GM VANILLA ESSENCE 2 TSP
ICING SUGAR 65 GM
Methodes:
1.Beat butter until it become soft
2. Then put icing sugar
3. Also add in vanilla essence
4. Put egg and mix it
5. Lastly put all soft flour into mixture
6. Put the dough on the cling wrap and put it in the chiller
7. After that, roll it and make it into shape using using any kind of shape cutter
8. Then bake cookies into 20 minutes with 180C
21
PINANG
Recipe Name: ALMOND COOKIES
No. of serving:
BUTTER 125 GM ALMOND FLAKE 200 GM
ICING SUGAR 50 GM A PINCH OF SALT
EGG 1 NOS SOFT FLOUR 187 GM
Methodes:
2. Beat butter with icing sugar until fluffy.
3. Then add in flour and salt.
4. Until it well mixed together, using rolling pin rolled the mixture to 3mm on the table
5. On a baking tray, line the baking tray with parchment paper or brush with shortening.
6. Using a round cutter (diameter: 6cm), cut the dough and place it on a baking tray.
7. Glaze on the top of cut dough with egg wash and arrange 6 numbers of almond flakes on top of it.
8. Then bake it for 25 minutes about 180ºC
22
PINANG
Recipe Name: CHOCOLATE CHIPS COOKIES
No. of serving:
BUTTER 137.5 GM SOFT FLOUR 187.5 GM
CASTOR SUGAR 140 GM SODA 6.25 GM
VANILLA FLAVOUR 1/2 TSP CHOCOLATE CHIP 187.5 GM
EGG YOLK 2 NOS COCOA POWDER 10 GM
ALMOND NIBBED 50 GM
Methodes:
2. Beat butter with castor sugar
3. Then put egg yolk with vanilla essence
4. Add in soft flour and soda
5. Then put cocoa powder, chocolate chip and almond nib together
6. Make a small round shape and put on the tray
7. Press each the the dough using fork
8. Bake the cookies for 15-20 minutes with 180C
23
PINANG
Recipe Name: CHECKERBOARD COOKIES
No. of serving:
BUTTER 200 GM GROUND ALMONDS 65 GM
ICING SUGAR 100 GM COCOA POWDER 5 GM
EGG YOLK 2 NOS FLOUR 260 GM
Methodes:
2.Knead butter until soft. Add the icing sugar and egg,mix it together.
3. Sift flour and add into the butter mixture with ground almonds. Mix it all together until combined
4. Give the dough into half. Add cocoa powder into half dough and mix it. Then, wrap the cocoa dough
and plain dough separately using cling wrap and put it into chiller
5. After that, roll the dough to a thickness of 1 cm. Trim the edges of dough and cut into 30mm wide
strips. Then, cut a layer of plain and cocoa dough 15mm wide and rearrange them to form a
checkerboard pattern
6. Wrap the dough using cling wrap and chill it in the chiller
7. Then, cut the dough into slices
8. Bake in a preheated oven at 170C for 12-15 minutes
24
WEEK 12:
PINANG
Recipe Name: BREAD BUTTER PUDDING
No. of serving:
WHITE BREAD 250 G VANILLA ESSENCE ½ TBSP
BUTTER 62.5 G MILK 312.5 G
EGG 250 G HEAVY CREAM 312.5 G
CASTOR SUGAR 125 G RAISIN 50 G
Methods:
1. Spread bread with butter on both sides. Cut in half and arrange on a tray.
2. Mix eggs, castor sugar, vanilla essence, milk and heavy cream in one bowl. Stir until combined.
3. Pour the mixture on the bread until smooth.
4. Sprinkle raisins on top followed by heavy cream and butter.
25
PINANG
Recipe Name: CRÈME BRÛLÉE
No. of serving:
EGGS 5 NOS SUGAR 120 G
MILK ½ L WATER 4 TBSP
VANILLA ESSENCE ½ TSP
CASTOR SUGAR 100 G
Method:
1. Mix milk vanilla essence, eggs and sugar in a bowl.
2. Stir the ingredients.
3. Filter the mixture repeatedly until the is smooth.
4. Pour the mixture into the mold container.
5. Arrange on a baking tray that has been filled with water and bake at the set temperature and
time.
6. Sprinkle brown sugar on it and blow with a torch.
26
WEEK 13:
PINANG
Recipe Name: CREAM CARAMEL
No. of serving:
EGGS 5 NOS WATER 4 TBSP
MILK ½ L
VANILLA ESSENCE ½ TSP
SUGAR 120 G
Method:
1. Mix milk, vanilla essence, eggs and sugar in a bowl.
3. Filter the mixture repeatedly until there are no more lumps of sugar.
4. Pour a little caramel syrup on the container. Then, pour the mixture.
time.
27
PINANG
Recipe Name: MOUSSE
No. of serving:
Quantity Unit Quantit Unit

y
FULL CREAM MILK ½ CUP WHIPPING CREAM 1 CUP
DARK CHOCOLATE 250 G STRAWBERRY JAM 1 CONTAINER

COMPOUND
INSTANT COFFEE 1 TBSP

POWDER
CASTOR SUGAR 2 TBSP
Method:
1. Whip the whipping cream in a bowl until fluffy and cover the bottom with a bowl filled with
ice. Store in the chiller.
2. Melt compound chocolate using the double boiling technique.
3. Then, heat the milk with sugar.
4. Pour the hot milk in the chocolate and also the strawberry jam that has been added gelatin. Mix
it up.
5. Then, you can add whipping cream and chocolate alternately in a glass. The game goes for
strawberries.
6. Cool it in the chiller.
28
WEEK 14: TEST 2
PINANG
Recipe Name: MARBLE CAKE
No. of serving:
BUTTER 250 GM BAKING POWDER 1 TSP
CASTOR SUGAR 250 GM UHT MILK 4 TBSP
EGG 5 NOS VANILLA FLAVOUR 1 TSP
SOFT FLOUR 250 GM COCOA POWDER
MILK POWDER 1 TBSP
Methods :
1. Weight all ingredients
2. Mix butter and sugar. Beat with a mixer until fluffy.
3. Then add eggs + vanilla essence and flour + baking powder little by little.
4. Stir using a mixer until combined.
5. After that, divide the batter into the flour. Mix different colors on each batter.
6. Insert the batters that have been coloured earlier ultimately on a brass that has been covered
with grease paper.
7. After that form a pattern using a skewer.
8. Bake at 180°C and 40-45 minutes.
29
PINANG
Recipe Name: BREAD BUTTER PUDDING
No. of serving:
WHITE BREAD 250 G VANILLA ESSENCE ½ TBSP
BUTTER 62.5 G MILK 312.5 G
EGGS 250 G HEAVY CREAM 312.5 G
CASTOR SUGAR 125 G RAISIN 50 G
Methods:
1. Spread bread with butter on both sides. Cut in half and arrange on a tray.
2. Mix eggs, castor sugar, vanilla essence, milk and heavy cream in one bowl. Stir until combined.
3. Pour the mixture on the bread until smooth.
4. Sprinkle raisins on top followed by heavy cream and butter.
30
PINANG
Recipe Name: CREAM CARAMEL
No. of serving:
EGGS 5 NOS SUGAR 120 G
MILK 1/2 L WATER 4 TBSP
CASTOR SUGAR 100 G VANILLA ESSENCE 1/2 TSP
Method:
1. Mix milk, vanilla essence, eggs and sugar in a bowl.
3. Filter the mixture repeatedly until there are no more lumps of sugar.
4. Pour a little caramel syrup on the container. Then, pour the mixture.
time.
31

HTC 215 - Group 1

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UNIVERSITI TEKNOLOGI MARA BRANCH PULAU PINANG

CAMPUS PERMATANG PAUH

NIK NUR ILYA KHADIJA BINTI NIK AZWADI 2024530305

FARAH FAZIDATUL AKMAL BINTI MOHD IKRAM 2024573573

NUR ATHIRAH HUSNA BINTI JEMI ARMAN 2024778711

AISYA UMAIRAH BT MOHD YUSSRY 2024778717

NO. CONTENT PAGE

2. WEEK 4: SOFT ROLL, PIZZA AND SANDWICH BREAD 3-5

3. WEEK 5: DOUGHNUT, YELLOW RIVER AND RED BEAN 6-8

4. WEEK 6: FRUIT TARTLET AND APPLE PIE 9-10

5. WEEK 7: CREAM PUFF AND ÉCLAIRS 11-12

6. WEEK 8: TEST 1 13-15

7. WEEK 9: BROWNIES, MARBLE CAKE AND SWISS ROLL 16-18

8. WEEK 10: BASIC SPONGE CAKE AND CHOCOLATE SPONGE 19-20

9. WEEK 11: ALMOND COOKIES, CHOCOLATE CHIPS 21-24

11. WEEK 13: CREAM CARAMEL AND MOUSSE 27-28

12. WEEK 14: TEST 2

1. FARAH FAZIDATUL AKMAL BINTI MOHD IKRAM

STANDARDIZED RECIPE FORM

Recipe Name: SOFT ROLL

No. Ingredients Formulation No. Ingredients Formulation

Quantity Unit Quantity Unit

SOFT FLOUR 100 GM SALT 1/2 TBSP

STRONG FLOUR 400 GM EGGS 2 NOS

FREE MAT 5 GM WATER 200 ML

CASTOR SUGAR 70 GM MARJERIN 50 GM

1. Scaling all the items separately.

3. Mixed flour, salt and margarine.

4. Then, add in eggs, Mix the dough until it reaches elasticity.

8. Bake it at 200℃ for about 10-12 minutes or until golden brown.

Recipe Name: PIZZA

No. Ingredients Formulation No. Ingredients Formulation

Quantity Unit Quantity Unit

FLOUR 500 GM SALT 1/4 TSP

YEAST 16-17 GM BUTTER 60 GM

CASTOR SUGAR 50 GM BEEF PEPPERONI

WATER 300 ML CHEESE

1. Scaling all the items separately.

8. Bake at the specified temperature and time.

Recipe Name: BAGUETTE

No. Ingredients Formulation No. Ingredients Formulation

Quantity Unit Quantity Unit

FLOUR 500 GM SALT 1/4 TSP

YEAST 16-17 GM BUTTER 60 GM

CASTOR SUGAR 50 GM ROSEMARY

7. After the dough has risen, bake it at the set temperature.

STANDARDIZED RECIPE FORM

Recipe Name: DOUGHNUT

No. Ingredients Formulation No. Ingredients Formulation

Quantity Unit Quantity Unit

FLOUR 400 GM IMPROVER 1 TSP

HIGH PROTEIN 100 GM MARGARINE 60 GM

SUGAR 4 TBSP EGG 1 NOS

YEAST 8 GM WATER 280 ML

MILK POWDER 3 TBSP SALT 1/2 TSP

Recipe Name: YELLOW RIVER

No. Ingredients Formulation No. Ingredients Formulation

Quantity Unit Quantity Unit

BREAD FLOUR 400 GM WATER 190 ML