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22 views3 pages

3 Recipe PM 3

Uploaded by

dzakyrossy8
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Makes 6 Crème brulle Product picture

Preparation time: 20 minutes


Cooking time: 10-15 minutes
Total time: 30 minutes
Qty Ingridient
10 egg yolks
115g sugar
700ml susu full cream
a drop vanilla essence
115g sugar (coated on top later)
100gr strawberry

Method:

1. pre heat oven to 148 derajat celcius


2.dalam whisking bowl, whisk eggyolk & gula hinga larut
aduk hingga mengental dan warna berubah menjadi kuning pucat
3. masukan susu & vanilla essence, aduk hingga merata
aduk selama 2-3 menit, masukan parutan keju & eggyolk
jaga suhu saus keju ini tetap hangat.
3. whisk egg white hingga medium stiff, fold adonan saus keju
4. saring mixture untuk menghilangkan lumps & bubbles
5. bagi rata ke 8 cup, lalu taruh di deep baking tray
dengan water bath tinggi setengah dari cup
5. bake selama 45 menit, cek setiap 20menit.
6. setelah crème brulle set, cooling selama 20-30menit.
7. masukan crème brulle ke dalam chiller selama 1 jam
8. saat sudah dingin, taburkan gula dan torch hingga gula
caramelized

Critical step:
1. pre-heat oven to right temperature.
2. strain the mixture
3. amount of water bath
4. baking time
5. torching / brulle step
Makes 6 Crème caramel
Preparation time: 20 minutes
Cooking time: 10-15 minutes product image
Total time: 30 minutes
Qty Ingridient
120gr Sugar
120ml water
4 pcs whole egg
60gr sugar
60gr white chocolate
340ml whole milk
340 ml heavy whipping cream
2gr salt
2gr vanila bean/essence
50gr marinated strawberries

method:
Pre heat oven 135*C, spray ramikins with very light coating of non stick spray
Make the caramel:
1. Mix the sugar and wateri a bowl until the sugar has disoved.
add to sauce pan, heat the sugar and wateron medium low heat.
the sugar will start to turn a light goden brown ( in 10 -12 minutes)
as soon as it turn darkgolden brown, turn off the heat immidiatly
and carefuuly add 2 tablespoon water to stop the cooking process
2. Pur into 4 individual custard cups, cold in the refrigerator 30
minuted until it hard.
Make a custard:
1. In sauce pan heat the cream and milk to boiling point, add sugar
and white chocolate mix to melt.
2. In large glass bowl, mix the eggs salt and vanilla with a fork
don’t use a wisk it will create air buubles. Add hot milkl and cream
in athin, and pur into the caramelized mold
4. Set custard cups in hot water bath up to 3/4 from the top of the
rimm of the cup. Baked for 1 hour. Take them out from the oven
and when cold enough to handle remove them from hot water and
let them get room temperature at least 3-4 hours, refrigerate
at least for 6 hours.
4, To un mold, using the small knife oryour finger to gently
slide the edge of each custard cup to loosen.
Place the inverted plate over each cup, turn the cup and plate up upright
Makes 24 dinner roll @38g/each
Preparation time: 20 minutes product image
fermentation to baking : 1hour 45 mins
Total time: 30 minutes
Qty Ingridient
60gr yeast
720ml water
1320g bread flour
30g salt
120g sugar
60gr milk powder
120gr mentega tawar
2 pcs egg
as needed egg wash

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