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“I’m not really into desserts.”
As one of Singapore’s premiere pastry chefs, Chef Mimi is surprisingly candid about the fact that she doesn’t have a sweet tooth. So, what inspires this dessert artisan to create tantalising cakes, macaroons and crème brulees, if not for a love of desserts?
Chef Mimi’s journey to becoming a pastry chef is an inspiring story - with delightful highs, painful lows and heart-warming in-betweens. Her culinary passage is fascinating - peppered with inspiration, perspiration, and a whole lot of determination.
Find out more at www.ufs.com
Chef Mimi WahadiPastry ChefThe Bubbly Chef
Hasil: 10 nos
COCONUT PUDDING 250ml santan250ml air kelapa250ml susu UHT250ml krim tenusu120g CARTE D’Or Vanilla Flan Mix4g garam laut
STICKY RICE250g beras pulut3 daun daun pandan, cuci dan ikat200ml santan100ml air kelapa6g garam laut90g gula kaster
MANGO PUDDING CUBES250g air kelapa250g susu UHT130g CARTE D’Or Mango Pudding Mix20g biji bijan hitam, dibakar dulu
CARA – COCONUT PUDDING1 Campurkan santan, air kelapa, susu UHT, krim tenusu dan masak
sehingga mendidih.2 Masukkan flan mix secara sedikit demi sedikit dan gaul sehingga
sebati.3 Alih dari dapur api. 4 Tuang adunan separuh penuh ke dalam gelas.
CARA – STICKY RICE 1 Cuci dan rendam beras pulut buat 1 malam.2 Kukus beras pulut dan daun pandan selama 15 minit.3 Alihkan dari kukusan dan masukkan santan, air kelapa, garam laut
dan gula kaster. Gaul hingga sebati.4 Kembalikan ke kukusan dan kukus selama 30minit. 5 Simpan didalam bekas kukusan sehingga diperlukan.
CARA – MANGO PUDDING CUBES1 Masak air kelapa dan susu UHT didalam periuk.2 Masukkan mango pudding mix secara sedikit demi sedikit sehingga
cair.3 Tuang ke dalam acuan bersegi empat dan simpan dalam peti sejuk
sehingga sejuk.4 Setelah beku, keluarkan dari peti sejuk dan potong kuib kecil.
ATUR CARA1 Lapiskan nasi pulut 1cm dalam gelas, yang berisi coconut flan mix.2 Padatkan denagn kuib mango pudding.3 Hias dengan biji bijan hitam panggang.
Yield: 10 nos
COCONUT PUDDING 250ml coconut milk250ml coconut water250ml UHT milk250ml cream120g CARTE D’Or Vanilla Flan Mix4g sea salt
STICKY RICE250g glutinous rice3 pcs pandan leaf, rinse and knotted200ml fresh coconut milk100ml coconut water6g sea salt90g caster sugar
MANGO PUDDING CUBES250g coconut water250g UHT milk130g CARTE D’Or Mango Pudding Mix20g sesame seeds, toasted
METHOD – COCONUT PUDDING1 Combine coconut milk, coconut water, milk, cream, and salt. Bring
to a boil.2 Slowly dissolve flan mix in the milk mixture while stirring
continuously.3 Remove from heat.4 Portion and pour to fill ½ of each glass.
METHOD – STICY RICE1 Wash the glutinous rice and soak in water overnight.2 Steam the glutinuous rice with pandan leaf for 15 minutes.3 Remove from steamer and mix evenly with coconut milk, coconut
water, salt and caster sugar.4 Return to the steamer and steam for another 30 minutes.5 Reserve in steamer until ready to use.
METHOD – MANGO PUDDING CUBES1 Boil coconut water and milk in a pot.2 Stir in mango pudding mix gradually until dissolved.3 Pour into square molds and let set in fridge.4 When pudding has set, unmold and cut into cubes.
ASSEMBLY1 Layer 1 cm of sticky rice on top of each individual cups filled with
the coconut flan mix.2 Top with mango pudding cubes.3 Decorate with some toasted sesame seeds.
CARTE DOR Vanilla Flan Mix
CARTE DOR Mango Pudding Mix
Mango Sticky Rice In Cup
by Chef Mimi
4
“I use Carte Dor Vanilla Flan as a substitute for milk to create a lovely crème brûlée texture. What’s more, using cream instead of milk means there’s no baking involved. Just mix, heat up and set!”
Breakfast Milk Crème Brulee With
Salted Egg Flakes
Hasil: 10 cups
CRÈME BRULEE BAHAGIAN A (INFUSI)200g empingan jagung, dibakar dahulu800ml susu UHT200ml krim tenusu, kandungan lemak 38%
BAHAGIAN B400ml susu bijirin dan campuran krim 600ml krim tenusu, 38% kandungan lemak7.5g garam laut160g CARTE D’Or Vanilla Flan Mix
SALTED EGG CRUNCHY FLAKES 85g empingan bijirin40g serbuk susu15g Knorr Golden Salted Egg Powder 20g gula aising1/8 tsp garam laut80g Planta Margarine, dicairkan
CARA-CARA – CRÈME BRULEE1 Panaskan ketuhar pada suhu 160° C2 Bahagian A: Taburkan empingan jagung dalam loyang beralas
kertas minyak, bakar selama 15 minit sehingga garing.3 Tuangkan empingan jagung ke dalam campuran susu dan krim
tenusu. Gaul dan rendam selama 3 minit.4 Tapis campuran ke dalam periuk, tekan dan perah sehingga kering. 5 Bahagian B: Panaskan susu bijirin dan campuran krim dan garam
laut. 6 Masukkan vanilla flan mix, gaul sehingga sebati.7 Alih dari api.8 Tuang adunan ke acuan ramekin dan masuk ke dalam peti sejuk
sehingga beku.
CARA-CARA – SALTED EGG CRUNCHY FLAKES1 Panaskan ketuhar pada suhu 160°C.2 Hancurkan empingan bijirin dengan tangan.3 Campurkan tepung susu, serbuk telur asin, gula aising, dan garam
laut dalam mangkuk.4 Taburkan campuran tersebut ke dalam empingan bijirin, dan
masukkan planta yang dicairkan.5 Gaul sehingga sebati.6 Taburkan diatas Loyang beralas kertas minyak. Bakar selama 20
minit hingga garing.7 Keluarkan dari ketuhar dan ketepikan untuk sejuk.8 Renjiskan diatas crème brulee.
9 Hidang segera ataupun simpan di dalam bekas kedap udara.
Yield: 10 cups
CRÈME BRULEE PART A (INFUSION)200g corn flakes, toasted800ml UHT milk200ml dairy cream, 38% fat content
PART B400ml infusion mixture (from Part A)600ml dairy cream, 38% fat content7.5g sea salt160g CARTE D’Or Vanilla Flan Mix
SALTED EGG CRUNCHY FLAKES85g corn flakes40g milk powder15G Knorr Golden Salted Egg Powder 20G icing sugar1/8 tsp sea salt80G Planta Margarine, melted
METHOD – CRÈME BRULEE1 Heat oven to 160° C.2 Part A: Spread corn flakes on a baking sheet and bake until toasty,
about 15 minutes. 3 While still warm, transfer to milk and cream mixture. Stir to
combine and gently warm up for 3 mins.4 Strain into a bowl or a saucepan, pressing to extract liquid. Discard
soggy cereal.5 Part B: Heat up infusion mixture (from Part A), cream, and sea salt.6 Gradually add in vanilla flan mix, stirring continuously until
dissolved.7 Remove from heat.8 Pour into ramekin moulds and leave to set in the fridge.
METHOD – SALTED EGG CRUNCHY FLAKES1 Heat oven to 160° C.2 Place corn flakes in a large bowl and crush lightly with your hands. 3 In a small bowl, stir together milk powder, salted egg powder, icing
sugar and sea salt. 4 Sprinkle mixture over crushed flakes and add melted margarine. 5 Toss to coat cornflakes evenly. 6 Spread on a baking sheet lined with parchment paper and bake for
20 minutes, until golden brown.7 Remove from tray and set aside to cool.8 Sprinkle topping on top of burnt crème brulee. 9 Use the salted egg crunchy flakes immediately or store in an
airtight container.
KNORR GoldenSalted Egg Powder
Planta Margarine
Breakfast Milk Crème Brulee With Salted Egg Flakes
by Chef MimiCARTE DOR
Vanilla Flan Mix
6
Yield: 80 nos
INGREDIENTS150g water100g UHT milk 100g Planta Margarine5g salt10g sugar140g cake flour, sifted50g bread flour, sifted6 nos whole egg
PANDAN CRAQUELINE (BISCUIT TOPPING)130g Planta Margarine65g brown sugar10g pandan paste
200g plain flour
PASTRY CREAM250ml milk 50g corn flour 100g egg yolk 250ml dairy cream 100g fine sugar
50g unsalted butter
CHEMPEDAK CHANTILLY CREAM800g pastry cream 200g chempedak meat, blended 150g non-dairy whipping cream
METHOD – CHOUX PASTRY1 Preheat oven to 190°C.2 In a medium pot, heat up water, milk, margarine, salt, and sugar
until the mixture boils.3 Add in both sifted flours. Continue to stir until the mixture
resembles a ball and no longer sticks to the sides of the pot.4 Remove from heat and cool it down a bit before incorporating
the eggs with a mixer gradually until a thick smooth mixture is achieved.
5 Transfer the dough to a piping bag fitted with a medium plain nozzle.
6 Pipe the choux into circular shape on a tray lined with baking parchment.
7 Top the choux dough with the cut out craqueline dough. (Refer to craqueline dough recipe)
8 Bake in the oven for approximately 15 minutes depending on your oven.
9 Quickly open the oven to release the steam.10 Continue to bake for another 10 mins.11 Remove from oven and cool before use.
TIPS: Bread Flour helps to stabilize the shape and exterior texture of choux shells
Pandan Chempedak Cream Puff
METHOD – PANDAN CRAQUELINE1 Cream the margarine and brown sugar till a little creamy. Add in
pandan paste.2 Add in sifted flour.3 Mix till a dough is formed.4 Roll out the dough to a considerable thickness between two pieces
of parchment paper.5 Freeze the dough in the freezer for approximately 15 mins.6 Cut out the dough using plain round cutter, according to the size of
piped choux, and lay on top of the choux pastry.
METHOD – PASTRY CREAM1 In a bowl, combine the 50 ml of milk together with corn flour and
egg yolk.2 Mix and sift.3 Combine the remaining 200ml milk, dairy cream, and fine sugar.
Bring to a boil.4 When the mixture boils, add in the sifted mixture, and continue to
whisk till it thickens.5 Remove from stove and add in unsalted butter.
6 Whisk vigorously till a smooth homogenous mixture is achieved. 7 Cool till ready to use.
METHOD – CHEMPEDAK CHANTILLY CREAM1 In a mixer, beat cooled pastry cream, and add in chempedak meat.2 Whip up non-dairy cream to stiff peak.3 Fold the whipped cream into the chempedak pastry cream.4 Chill for 1 hour before piping into the choux puffs.5 Add in slices of chempedak meat in between the cream, and
continue to pipe the cream on top of the chempedak meat.6 Serve chilled.
by Chef MimiPlanta Margarine
8
Hasil: 80 nos
BAHAN-BAHAN150g air 100g susu UHT100g Planta Margarine5g garam10g gula140g tepung kek50g tepung roti6 nos telur
PANDAN CRAQUELINE (BISCUIT TOPPING)130g Planta Margarine65g gula perang10g pes pandan
200g tepung gandum
PASTRI KRIM250ml susu UHT50g tepung jagung 100g telur kuning 250ml krim tenusu100g gula 50g mentega tanpa garam
CHEMPEDAK CHANTILLY CREAM800g krim pastri200g buah cempedak, kisar
150g krim putar tidak tenusu
CARA-CARA – CHOUX PASTRY1 Panaskan ketuhar pada suhu 190°C.2 Panaskan air, susu UHT, planta, garam dan gula didalam periuk
sehingga mendidih. 3 Masukkan kedua-dua tepung yang telah diayakkan. Kacau hingga
adunan menjadi doh dan tidak melekat di periuk.4 Alihkan dan ketepikan periuk dari api. Dalam mesin pengaduk,
Masukkan telur sehingga adunan menjadi rata.5 Alihkan doh dan isikannya didalam bag paiping untuk dipaip.
Gunakan alat pemercik nozel bermuncung biasa.
6 Paipkan choux ke atas loyang beralas kertas serap minyak.7 Letakkan potongan doh craqueline diatas choux doh. (Rujuk
kepada resipi craqueline dough)8 Bakar didalam ketuhar selama 15 minit.9 Buka pintu ketuhar dengan segera untuk melepaskan stim dan
tutup balik.10 Bakar untuk 10 minit lagi.11 Keluarkan dari ketuhar dan ketepikannya untuk sejuk.
TIPS: Tepung roti menstabilkan struktur choux.
Pandan Chempedak Cream Puff
CARA-CARA – PANDAN CRAQUELINE1 Pukul planta dan gula perang. Masukan pes pandan.2 Masukkan tepung yang telas diayakkan.3 Gaul adunan sehinnga menjadi doh.4 Uli doh tersebut dan canaikan dengan ketebalan yang sesuai.5 Bekukan doh didalam peti sejuk selama 15 minit.6 Uli doh dan potong mengikut saiz choux.
METHOD – PASTRY CREAM1 Campurkan 50ml Susu UHT, tepung jagung dan telur kuning.2 Gaul dan ayakkan.3 Campurkan 200ml Susu UHT, krim tenusu dan gula. Masakkannya.4 Apabila telah mendidih, masukkan campuran yang telah ditapiskan.
Gaulkan sehingga campuran menjadi pekat.5 Alihkan dari dapur api, dan masukkan mentega tanpa garam.6 Pukulkan campuran sehingga menjadi kilat dan licin. 7 Sejukkan sebelum guna.
METHOD – CHEMPEDAK CHANTILLY CREAM1 Pukul krim pastri dan masukkan buah cempedak.2 Pukul krim putar tidak tenusu sehingga kembang.3 Masukkan krim putar tidak tenusu yang telah pukul ke dalam pastry
cream. Kaup balikkan hingga sebati.4 Sejukkan selama 1 jam sebelum dipaip ke dalam choux
puffs. 5 Lapiskan hirisan cempedak diatas krim dan terus paipkan selapis
krim diatas cempedak.6 Hidang sejuk.
by Chef MimiPlanta Margarine
9
“I find Knorr Golden Salted Egg Powder is a very useful ingredient. It gives the recipe a lively, vibrant colour, and your dish tastes great!”
Salted Egg Lava Cheese Tart
Yield: 12 nos
ALMOND SABLE TART DOUGH190g all purpose flour 30g grounded almond100g Planta Margarine60g icing sugar 40g whole egg
SALTED EGG YOLK FILLING80g Planta Margarine60g icing sugar 75g Knorr Golden Salted Egg Powder 50g coconut cream (thick) 6g sea salt
MOLTEN CHEESE FILLING300g cream cheese 60g caster sugar 90g plain yoghurt 45g mozzarella cheese 35g butter 55g egg white 2 nos egg yolk, for brushing
METHOD – TART BASE1 Sift flour and add in grounded almond.2 In a mixing bowl fitted with the paddle beater, beat the margarine
and icing sugar lightly.3 Add in eggs gradually.4 Add in all dry ingredients.5 When the mixture begins to form dough-like consistency, wrap
with cling film and chill at least 20 minutes before use.6 On a floured board, roll the dough to a considerable thickness, and
cut with a plain round cutter.7 Poke the base of the tarts with a fork. Chill for about 10 minutes
before bake.8 Blind-bake at 160°C for approximately 15-20 minutes, depending
on the size of the mould used.9 Tart base should be fully cook and golden brown in colour.10 Cool them down.
METHOD – SALTED EGG YOLK FILLING1 In a mixer bowl, cream margarine and icing sugar till light.2 Add in salted egg yolk powder, followed by coconut cream and
salt.3 Refrigerate the mixture till firm.4 Portion into 15g balls and freeze till solid..
Salted Egg Lava Cheese Tart
METHOD – MOLTEN CHEESE FILLING1 Combine cream cheese, caster sugar, and yoghurt in a saucepot
over low heat.2 Gently whisk until ingredients are melted. Add in mozzarella cheese
and butter.3 Once melted and smooth, move away from stove and add in the
egg white.4 Return pot to stove and whisk constantly until thicken and smooth.
Do not over-cook!5 Transfer to a container and refrigerate until set.
ASSEMBLY1 Preheat oven to 230°C top grill mode.2 Pipe a little of the cheese filling onto the base of the baked tart
base. Place the balls of the salted egg custard in the middle of the tart, and topped up the cheese filling to cover. Then brush with beaten egg yolks.
3 Place the tray on the upper rack of the pre-heated oven for approximately 6 minutes.
4 Once baked, remove from oven and serve.
Note: When using convection oven, adjust to 230°C; when using combi oven, adjust to 200°C.
KNORR GoldenSalted Egg Powder
Planta Margarineby Chef Mimi
11
Hasil: 12 nos
ALMOND SABLE TART DOUGH190g tepung serbaguna 30g serbuk badam100g Planta Margarine 60g gula aising 40g telur
SALTED EGG YOLK FILLING80g Planta Margarine60g gula aising75g Knorr Golden Salted Egg Powder50g krim kelapa (pekat) 6g garam laut
MOLTEN CHEESE FILLING300g keju krim 60g gula kaster 90g tairu tanpa gula 45g keju mozzarella 35g mentega tanpa garam 55g telur putih 2 nos telur kuning, untuk sapug CARA-CARA -TART BASE1 Ayakkan tepung serbaguna dan serbuk badam.2 Dalam mesin pengaduk, pukul planta dan gula aising dengan
perlahan.3 Masukkan telur sedikit demi sedekit sehingga habis.4 Masukkan semua bahan kering.5 Apabila adunan menjadi doh, balutkan dengan plastik pembungkus
makanan dan sejuk kan di dalam peti ais selama 20 minit.6 Renjis tepung diatas papan penguli, uli doh dan potong doh dengan
menggunakan acuan bulat.7 Lorekkan dengan garpu dan sejukkan di dalam peti sejuk selama
10min sebelum dibakar.8 Bakar pada suhu 160°C selama 15-20 minit bergantung kepada saiz
acuan pilihan.9 Bakar hingga emas kekuningan dan tat harus masak sepenuhnya.10 Sejuk dan Ketepikan.
CARA-CARA – SALTED EGG YOLK FILLING1 Dalam mesin pengaduk, pukul planta dan gula aising hingga
menjadi gebu.2 Masukkan serbuk telur asin, krim kelapa dan garam laut.3 Bekukan.
4 Bahagikan kepada bebola bersaiz 15g dan bekukan.
Salted Egg Lava Cheese Tart
CARA-CARA - MOLTEN CHEESE FILLING 1 Campurkan keju krim, gula kaster, dan tairu tanpa gula dalam
periuk dan didihkan dengan api perlahan.2 Gaul dan pukul sehingga bahan-bahan cair. Masukkan keju
mozzarella dan mentega tanpa garam.3 Apabila bahan-bahan telah cair, alihkan dari dapur api dan
masukkan telur putih.4 Alih balik ke dapur api. Gaul dan pukul sehingga pekat dan sebati.
Jangan terlebih masak adunan!5 Tuang adunan ke dalam bekas dan simpan didalam peti sejuk.
CARA ATURAN1 Panaskan ketuhar pada suhu 230°C, fungsi gril.2 Paip sedikit keju krim ke dalam doh cheese tart, letakkan sebiji
bebola telur asin, dan penuhkan dengan keju krim. Sapu telur kuning diatas krim keju.
3 Bakar di rak yang paling atas selama 6 minit.4 Keluarkan dari ketuhar dan hidang.
NOTA: KETUHAR KONVEKSYEN: 230°C. KETUHAR KOMBI: 200°C.
KNORR GoldenSalted Egg Powder
Planta Margarineby Chef Mimi
12
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