ÉCLAIR

 
CHOCOLATE CROQUEM BOUCHE

BROWNIES CHOUX

KERMIT ÉCLAIR

CHOCOLATE FILLING CRUNCHY

BAKERY

KONYIL BREAD

MINI CORN PIZZA

BANANA BREAD

 ORANGE BREAD

 PEANUT BREAD

STEAMED CAKES

ORANGE CAKES

ALMOND BROWNIES 

BROWN SUGAR CUP CAKES 

RICE FLOUR CUP CAKES 

COCONUT PANDAN 

TURTLE CAKES

QUICK COOKIES ( 4 in 1 )

   

   

INGREDIENTS : 

• Wheat flour 650 grams 
• Butter 250 grams
• 3 Eggs yolk 
• 1 eggs yolk ( for garnish )
• Flour sugar 200 grams
• Milk powder 100 grams
• Vanilla powder 10 grams
• 1/2 Teaspoon salt
• Cocoa butter (to contents) 25 grams
• Extract coffee 5 ml
• Melting cooking chocolate (for garnish) 50 grams
• Edamer cheese 75 grams
• Raisin 50 grams ( roughly chopped )
• Peanut butter 35 grams
• Roasted beans ( puree )
• Coconut powder 50 grams
• Red and green cherries ( for garnish, cut into crescent shape )

DIRECTIONS :

1. In a large bowl, stirr together the butter, flour sugar, eggs yolk, milk powder, vanilla powder and salt. Beat until well blended.
2. Divide the dough into four parts. Add the first of batter ( AMBROSIA ) with cocoa powder and coffee extract. Second dough ( RAISIN CHEESE ) with edamer cheese and raisins. The third batter ( PEANUT COOKIES ) with peanut butter and roasted bean ( puree ). And the fourth batter ( KREIS SPRITZ ) with coconut powder. 
3. Add each dough with the flour bit by bit. Mix until dough is smooth and not sticky in hands.
4. For the first batter , using your hands, take a little dough, form a ball, flatten it by hand, fill with chocolate butter, cover and shape balls again.
5. To  the second of batter press the batter with rolling pin, flatten the dough to a half-inch thickness. Cut out the cookies using a box-shape cookie cutter or use knife. Spread top with egg yolk.
6. The third of batter, using a rolling pin, flatten dough to a half-inch thickness. Cut out the cookies using a circle-shape cookie cutter, spread top with egg yolk.
7. To  the fourth batter, enter into a pipping bag with star spritz. Spray into the baking trays with a circular shape. Add pieces of red and green cherries on top.
8. Preheat the oven to 180 degrees C. Oven the dough for 15-20 minutes or until the cookies are lightly browned.
9. Garnished the first cookies ( AMBROSIA ) with cooking chocolate that has been melted. Put it in the refrigerator for 3 minutes and then remove.
10. Transfer the baking trays to a wire rack and cool for 2 to 4 minutes. Using a metal spatula, lift the cookies to a wire rack and cool completely. When cool, store the cookies in an airtight container. Cookies will remain crisp. Without preservative, these cookies will hold for 5 month         

RESULT :

AMBROSIA       :250 grams

RAISIN CHEESE  :200 grams

PEANUT COOKIES :250 grams

KREIS SPRITZ   :200 grams

TIRAMISU STEAMED

BANANA TIRAMISU

CHOCOLATE VANILLA TIRAMISU

MOCCA LAYER TIRAMISU

SOUP

 

TIMLO

HORENSO SOUP

WONTON SOUP

STOVETOP MACCARONI

HAMPERS

CAKE, COOKIES & PEANUTS HONEY FRIED

[ 55.000 IDR ]

COOKIES, CHOCOLATE & CHEESE BAQUETTE

[ 65.000 IDR ]

TOFU CHIPS, CASSAVA COOKIES & COCONUT COOKIES ( LEFT )

CATTETHONG, CASSAVA COOKIES MOCCA & COCONUT COOKIES ( RIGHT )

[ 45.000 IDR ]

TAART MINI, COCONUT COOKIES STICK & ONDE-ONDE

[ 70.000 IDR ]

POTATOES

POTATO DOUGHNUT

CROQUETTE

KUE LUMPUR

Sticky Rice Flour

STICKY RICE FLOUR CUPCAKES

KUE KU

WINGKO BABAT

STICKY RICE FLOUR BROWNIES

MOCAF ( Modified Cassava Flour )

SNOWBALLS

TRIMSI COOKIES

BIKA AMBON

KLAPERTAART CASSAVA

Noodle Recipes

JAVANESE FRIED NOODLES

Ingredients :
300 grams eggs noodles, pour boiling water, drained.
2 eggs, shake it off.
100 grams boiled chicken meat, cut into cubes.
1 tomatoes, cut into cubes.
100 grams cabbage, sliced.
1 leek, cut into small.
1 red chilli, cut into small.
1 green  chilli, cut into small.
3 tablespoon soy sauce.
3 tablespoon cooking oil.
75 ml chicken broth.

Seasoning :
8 garlic
6 red onion
4 hazelnut
1 tablespoon dried shrimp, brewed with hot water, drained.
1/2 teaspoon pepper.
1/2 teaspoon salt ( according to taste ).
All spice mashed.

Methods :
1. Heat cooking oil, put seasoning, stir-fry. Pour the beaten eggs, stirring until eggs grainy.
2. Enter the shrimp, chicken and broth.
3. Enter cabbage, tomatoes, leek, noodles and soy sauce, add pepper and salt ( according to taste ).
4. Cook until all ingredients well blended.

Serving size : 4 serving

MUSSELS NOODLES

Ingredients :
200 grams curly eggs noodles, pour boiling water, drained.
300 grams mussels
1000 ml water
2 bay leaves
5 lime leaves
2 stalk lemongrass, cut lenght
2 ginger, cut into thin strips
2 tablespoon oyster sauce.
1 tablespoon salt
1/2 tablespoon sugar
1/2 piece tamarind
2 red chilli, cut into small
2 tomatoes, cut into cubes

Methods :
1. Boil mussels with water.
2. Enter bay leaves, lemongrass, ginger, red chilli, tamarind, oyster sauce, salt and sugar, cook until shells open.
3. Enter curly eggs noddles. Add tomatoes.
4. Cook for 5 minute.

Serving size : 5 serving

New Cookies

 JACKFRUIT ROLLS

 NASTAR MARMELADE

RED VELVET PEANUT

BLUEBERRY PRINCESS

SWEET LILY

FANTASIA

COCONUT PANDAN

SABLE COOKIES SPECULAAS

GUAVA SHORTBREAD

STRAWBERRY CRUNCHY

SESAME CARAMEL COOKIES

COCONUT SPRITZ