RECIPI

NAME : FRUIT PASSION MERINGUE TART

YEILD : 25
PORTION ZIZE : 30 GR
DESCRIPTION:
No. INGREDIENT QUANTITY ZIZE REMARK
PIE DOUGH
1. Soft Butter 500 Gr
2. Soft Flour 1 Kg
3. Salt 25 Gr
4. Water 3 Dl
5. Egg 1 Ea
PASTRY CREAM
6. Milk 1 Liter
7. Sugar 150 Gr
8. Custard Powder 80 Gr
9. Corn Flour 10 Gr
10. Egg Yolk 8 Ea
11. Passion Paste
MERINGUE
12. White egg 8 Ea
13. Icing Sugar 250 Gr
14. Cream Of Tar-tar 10 Gr
15. White Vinegar 2 Tbsp
TOPING
16. Strawberry 100 Gr
17. Anggur 100 Gr
18. Kiwi 100 Gr
19. Daun Mint 50 Gr

METHOD
1. Prepare the pie dough, meringue and prepare the pastry cream
2. Bake blind in a preheated oven at 200 c for 10 minutes until the base has dried out.
3. Prepare the pie that has been in the oven then fill it with pastry cream and fill it with
meringue on top.
4. Torch meringue to color and decorate with fruit.
 RECIPI

NAME : SNACK BAR

YEILD : 25
PORTION ZIZE : 20 GR
DESCRIPTION:
No. INGREDIENT QUANTITY ZIZE REMARK
1. Butter 50 Gr
2. Marshmallow 150 Gr
3. Dry fruit 50 Gr
4. Chasew 50 Gr
5 Cereal 100 Gr

METHOD
1. Melt the marshmellow first
2. After the marshmellow melt, add butter, dry fruit, cereal, cashew and stir until
everything is mixed.
3. Prepare the mold then pour the snack bar dough then flatten and let it harden.
4. Cut to the size you want.
 RECIPI

NAME : SWEET POTATO BREAD

YEILD : 25
PORTION ZIZE : 30 GR
DESCRIPTION:
No. INGREDIENT QUANTITY ZIZE REMARK
1. Tapioca Flour 40 Gr
2. Glutinous rice flour 20 Gr
3. Medium Flour 40 Gr
4. Sugar 60 Gr
5. Salt 3 Gr
6. Butter 30 Gr
7. Egg 2 Ea
8. Veg.Oil 15 Ml
9. Milk 105 Ml
FILLING
10. Sweet Potato 400 Gr
11. Butter 20 Gr
12. Milk Powder 40 Gr
13. Cornstrach 40 Gr

METHOD
1. Mix the flours first and add the salt, sugar, eggs, and preheated UHT milk. Stir well.
Then, add the butter and vegetable oil, then stir and mix well again. After that, cover
the dough using a clean dry cloth for 30 minutes.
2. After 30 minutes, start to take enough bread dough, then flatten it in the palm of your
hand and put the stuffing dough that was previously formed and wrap the stuffing
dough with bread dough, do it one by one until the dough runs out.
3. Next, prepare a baking sheet with the previous baking paper and put the dough one by
one then, give strokes and prick with a skewer to make it look like sweet potatoes.
4. Next, preheat the oven. When it's hot, start baking the dough over medium heat on the
middle rack for about 20-25 minutes.
 RECIPE
NAME : MINI BURGER BUNS
YEILD : 40
PORTION ZIZE : 50 GR
DESCRIPTION:
No. INGREDIENT QUANTITY ZIZE REMARK
1. All Purpose Flour 1920 Gr
2. Egg 4 Gr
3. Luke Warm Water 1440 Gr
4. Melted Butter 240 Gr
5. Powdered Sugar 100 Gr
6. Instant Dry Yeast 25 Gr
7. Salt 50 Gr

METHOD :
1. Take 1 ½ cups luke warm water, add in melted butter,powdered sugar and instant dry
yeast, mix and cover it then rest it for 10 min
2. In a bowl sieve all purpose flour and salt, then add yeast mixture and egg , mix it with
spatula until it combines into a dough , then dust lour on a clean counter and knead
dough for 10 min until smooth
3. After kneading for 10 min take a bowl, grease it with oil and put the dough in it, cover
the bowl with plastic foil and let dough rise until doubled in size
4. After dough has risen punch it and knead again to make a round shape dough , now
divide the dough into 20 equal pieces or 50 gr each dough, then cover the dough
pieces with kitchen towel and work with each dough piece at a time to make it a
smooth round ball, keep the dough ball on a baking tray with butter paper( with a ½
inc distance in between)
5. After setting all the dough balls on baking tray with ½ inch distance cover the tray
with plastic foil and let the dough proof again for ½ an hour and in the mean time
preheat your oven at 160C If baking without oven preheat your baking casserole at
low heat
6. After proofing egg wash the burger surface and sprinkle some black sesame seeds on
top and then bake burger at 200C for 25-30 min or until golden brown and If you are
baking without oven bake the the mini burgers in preheated casserole for 30-40min at
medium to low flame ( with stand on ) or until golden brown in color
7. Apply melted butter on freshly baked mini buns or dinner roll and enjoy
RECIPE
NAME : CHOUX AU CRAQUELLIN
YEILD : 20 pieces
PORTION ZIZE :
DESCRIPTION: Basic Pastry Shell or Choux Pastries

NO INGREDIENTS QUANTITY SIZE REMARK

Choux Paste
1. Water 250 Ml
2. Butter 90 Gr
3. Salt 5 Gr
4. Sugar 5 Gr
5. Hard Flour 180 Gr
6. Eggs 4 Ea
Craquellin
7. Butter 80 Gr
8. Medium Flour 100 Gr
9. Sugar 100 Gr
10. Vanilla Extract 5 Ml
11. Food Coloring Few Drop
Chocolate Diplomat Cream
12. Milk 1 L
13. Sugar 150 Gr
14. Custard Powder 80 Ea
15. Corn flour 10 Gr
16. Egg yolk 8 Ea
17. Whipping Cream 600 Ml
18. Chocolate 100 Ml

METHOD:
1. Prepare choux ingridients.Boil water, butter, salt, and sugar in sauce pan.
2. When the butter boiling add the hard flour and mix using wooden spatula until the
paste become a ball shape and leave the side of the sauce pan.
3. Remove from the fire and put the paste in a bowl, let it cool.
4. Mix in the eggs one by one to the paste by using wooden spatula until the paste is
good.
5. Fill the paste in a piping bag with star tube.
6. Pipe on greased and sligitly floured baking sheet and bake in the oven 200° C until
yellow brown color..
7. Prepare craquellin,ingridients.Mix all inggridients using a wooden spatula until
creamy.
8. Prepare chocolate diplomat cream ingredients. Boil milk with a half amount of sugar
in a sauce pan.
9. Mix the rest of the sugar, egg yolk, custard powder, corn flour, and add a few
spoonful of hot milk.
10. Pour this mixture to the milk, cook until bubbles.
11. Remove iron the fire and pastry cream is ready to use.
12. Mix pastry cream with whipping cream and melted chocolate, diplomat cream is
ready to use
13. Pipe chocolate diplomat cream into choux
RECIPE
NAME : DINNER ROLL
YEILD : 15 Portion
PORTION ZIZE :
DESCRIPTION:

NO INGREDIENTS QUANTITY SIZE REMARK

1. All Purpose Flour 390 Gr

2. Milk 240 Ml
3. Granulated Sugar 3 Tbsp
4. Salt 1 Tsp
5. Melted Butter 71 Gr
6. Egg 1 Ea
7. Yeast 2,1/4 Tsp

METHOD:
1. . Combine ¾ flour, sugar, undissolved yeast, and salt in a large bowl.
2. Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (50 degress C
to 55 degrees C).
3. Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an
electric mixer, scraping the bowl occasionally. Add 1/4 cup flour; beat for 2 minutes at high
speed. Stir in enough remaining flour to make soft dough.
4. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest for 10 minutes.
5. Divide dough into 15 equal pieces. Shape pieces into balls and place in a greased 8-inch
round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30
minutes.
6. Preheat the oven to 375 degrees F (190 degrees C).
7. Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Serve warm.
RECIPE
NAME : MUILE FUILLE
YEILD : 30
PORTION ZIZE :
DESCRIPTION:

NO INGREDIENTS QUANTITY SIZE REMARK

1. Puff Pastry 3 Kg
Diplomat Cream
2. Milk 1 L
3. Sugar 150 Gr
4. Custard Powder 80 Gr
5. Corn Flour 10 Gr
6. Egg Yolk 8 Ea
7. Whipping Cream 600 Ml
Mix Berry Sauce
8. Frozen Mix berries 250 Gr
9. Granulated Sugar 4 Tbsp
10. Lemon Juice 2 Tbsp
11. Water 2 Tbsp
12. Corn Starch 4 Tsp

METHOD:
1. Prepare the puff pastry, diplomat cream, and the mix berries
2. Bake puff pastry at 200℃ for 12 minutes
3. Prepare diplomant cream ingridients ,Boil milk with a half amount of sugar in a sauce
pan.
4. Mix the rest of the sugar, egg yolk, custard powder, corn flour, and add a few
spoonful of hot milk.
5. Pour this mixture to the milk, cook until bubbles.
6. Remove iron the fire and pastry cream is ready to use.
7. Mix pastry cream with whipping cream,and diplomat cream is ready to use
8. Prepare mix berry sauce ingridients,Into a saucepan add the frozen mixed berries,
lemon juice, and granulated sugar, and let it cook for 5 minutes over medium heat. If
its too thick you can add a little bit more water.
9. Add the cornstarch into the water and mix until combine.
10. Add the slurry into the berry sauce and cook for another 3 minutes or until it thickens.
mix berry sauce is ready to use
11. Assemble puff pastry, diplomat cream, and mix berry sauce
RECIPE
NAME : COCONUT BANNOFIE
YEILD : 30
PORTION ZIZE : 50 Gr
DESCRIPTION:

NO INGREDIENTS QUANTITY SIZE REMARK

1. Banana 1 Kg
Coconut Shell
2. Icing Sugar 450 Gr
3. Egg White 50 Gr
4. Cream of Tartar 5 Gr
5. White Wine Vinegar 1 Tbsp
6. Chocolate Compund 500 Gr
Salted Caramel
7. Sugar 100 Gr
8. Water 45 Ml
9. Cream 150 Ml
10. Butter 50 Gr
11. Salt 1 Tsp
Coconut Crumble
12. Coconut Flakes 50 Gr
13. Medium Flour 100 Gr
14. Sugar 100 Gr
15. Almond Powder 100 Gr
16. Salt 1 Tsp
17. Soft Butter 25 Gr

METHOD:
1. Make Coconut shell first,
2. After set, make coconut crumble
3. Make salted Caramel
4. Then arrange one by one,start from coconut crumble, banana , salted caramel in the
shell
NAME : FRENCH BREAD
YEILD : 4 Loaves
PORTION ZIZE : 350 grams
DESCRIPTION:

NO INGREDIENTS QUANTITY SIZE REMARK

1. Hard Flour 1 Kg
2. Instant Yeast 15 Gr
3. Water 500 Ml
4. Bread improver 5 Gr
5. Salt 15 Gr

METHOD:
1. . Put all the ingredient of the dough in a kneading machine and mix for 10 minutes. Salt is
always mixed at the last.
2. Leave to ferment about 15 minutes, knock back and cut into 350 gr each.
3. Mould into a large roll and leave to ferment
4. Roll into long cylinder shape, leave to ferment again.
5. make 3-4 diagonal cut and 0,5 cm deep
6. Bake at 200℃ in the oven until the bread is become done and nice brown color
7. Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Serve warm.