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Basic Food Preparation

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0% found this document useful (0 votes)
150 views24 pages

Basic Food Preparation

Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PORTFOLIO

DTA 20224
BASIC FOOD PREPARATION
JABATAN PELANCONGAN DAN HOSPITALITI
POLITEKNIK METrO KUALA LUMPUR

STUDENT NAME : MUHAMMAD AIMAN BIN ZAINAL ARIFIN

MATRIX NO : 28DHM22F2024

CLASS : DHM2

DATE : 10/12/2023
CHECKLIST

NUM. ITEM INDEKS

JADUAL KERJA BENGKEL

JADUAL PEMBERSIHAN

1. SALAD AND SALAD DRESSING A

2. SOUP B

3. FARINACEOUS PRODUCT C

4. POULTRY D

5. MEAT E

6. FISH AND SHELLFISH F

7. YEAST PRODUCT G

8. PASTRY PRODUCT H

9. CAKE DECORATION I

10. BREAKFAST J
JADUAL KERJA BENGKEL
JADUAL KERJA KEBERSIHAN
SALAD AND SALAD DRESSING

A salad dressing’s quality depends directly on the quality of the ingredients.


Most salad dressings are made primarily of an oil and an acid, with other ingredients added to modify the flavour or
texture.
WALDORF SALAD:

- WALNUT
- APPLE
- SALARY
- LETTUCE
- MAYONNAISE (For Dressing)

Way:
- Apples cut into cubes, and soaked in salt water.
- Salary, cut subtly and not too much.
- Next, put the walnuts.
- Then put all the ingredients in a bowl. After that, add the mayonnaise and mix until combined.
- Once done, put the salad in an empty plate and finally put all the salad on top of the salad. And ready to serve.

FRUIT SALAD:
- ANY FRUITS
- APPLE
- GRAPES
- STRAWBERRY
- YOGURT

Ways:
- Cut all the fruit into small pieces.
- Wash all the fruits.
- Put all the fruit into the empty container.
- Then add the yogurt and mix until combined.
- After going through the process, take an empty bowl and put all the fruit salad on a plate and decorate. Finally, the
fruit salad is ready to serve.
Coleslaw:

- CABBAGE
- RED CAROT

Ways:
- Cut the Cabbage lengthwise and thinly.
- Grate carrots.
- Add all the Cabbage and Carrots to the mixing bowl.
- Add a little sugar to have a sweet texture.
- Put some lemon juice.
- Put a little milk so that the texture is not too thick.
- Put some mayonnaise (for dressing).
- After that, stir until combined.
- Place the salad in an empty plate as a garnish and then place the coleslaw on top of the lettuce and the coleslaw is
ready to serve.
BASIC STOCK AND SAUCES

STOCK (Fonds de Cuisine) is a liquid containing some of the soluble nutrients and flavours of food which are
extracted by prolonged and gentle simmering (with the exception of fish stock, which requires only 20 minutes). Such
liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen
preparations therefore greatest possible care should be taken in their production. A stock is a flavourful liquid
prepared by simmering meaty bones from meat and poultry, seafood or vegetables in water with aromatics until their
flavour, aroma, colour, body, and nutritive value are extracted. The liquid is then used for the preparation of soup,
sauce, and stew and also as a braising and simmering cooking medium for vegetables and grains. The word “fond”
comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cooking.
Almost every culinary preparation requires a fond. For all practical purposes, “stock” and “fond” have the same
meaning.

SAUCES are liquids or semi-liquid mixtures. A keen sense of smell, a delicate sense of taste, and a light, strong hand
for blending, all contribute to the perfect sauce. A perfect sauce has a colorful appearance, glowing in its rich
smoothness, its texture is that of velvet, and it has a natural flavor and complements the food it accompanies, rather
than masking its taste. It provides moisture, color, and shine to food.

STOCK:

- CARROT (Malpua)
- ONIONS
- SALAD

Ways:
- Finely slice the onion, carrot and lettuce.
- Put the chicken, onion, radish (malpua), salad into the pot.
- Add water until it boils.
- After that, Replace the new water. Put the stock in new water and wait until the water dries (half)
- Remove all dirt, separate and filter all stocks.
- After that, put the stock (Soup) in another bowl and cool the stock.
SOUPS:

Soup is a liquid food consisting of any meat, seafood, poultry, game, cereals,
vegetables, etc. they play an important role on the menu and are regarded as
appetizers as they stimulate the appetite for heavier foods to follow. On the menu
they are served as the first course, if Hors d’oeuvre are not being served.

TOMYAM:

Tom Yam consists of 4 elements


1. BODY
2. SMELL
3. CONDIMENTS
4. TASTE

INGREDIENTS:
BODY 2 LITERS OF CHICKEN STOCK 200 GM COCONUT
1/2 CUP TOM YAM PASTE
1 TBSP THAI CHILI PASTE

SMELL:
4 - 5 LEMONGRASS (TAPPED)
4 - 5 LIME LEAF STEMS
2 INCHES ACROSS CONDIMENTS SHRIMP FILLETS
CARROT
ONION
CAULIFLOWER

FEEL:
FISH SAUCE
4 - 5 PADI CHILI SEEDS (TAPPE)
CREAM OF MUSHROOM SOUP

CREAM OF MUSHROOM SOUP

INGREDIENTS:
4 BAY LEAVES
1 HOLLAND ONION
1/2 CUP BUTTER
200 GM ROUX
2 LITERS OF CHICKEN STOCK
1/2 CUP OF WHIPING CREAM
250 GM MUSHROOMS

Farinaceous Product

Carbonara sauce
Ingredients
Milk
Water
Bay leaf
Black pepper
Oregano
Mushrooms
Capsicum
Holland
Chicken Powder
Cream Cheese

Lasagna
Ingredients
Olive Oil
Chopped Hollands
Tomato Paste
Pepper

POULTRY

ROASTED CHICKEN
Roasted sesame half cup
Oyster sauce
Chili sauce
ROASTED BEEF
Olive oil
Honey
Chili flakes
Black pepper
Rosemary
Mustard
Roasted garlic
Demi-glace powder
PJJ ULTIMATE MUFFIN

NAME OF ITEMS: MUFFIN CHOCOLATE CHIP

TYPE OF FOOD & BEVERAGE: QUICK BREAD

NOTA PENTING

1. SUHU OVEN 180 C – 190 C


2. GUNAKAN GARFU SEWAKTU MIXING
3. JANGAN OVERMIX, JIKA BATTER MASIH ADA
KETULAN BIARKAN,
4. JANGAN OVERBAKE, AGAR MUFFIN TAK KERING

CARA MEMANASKAN MUFFIN

1. GUNAKAN OVEN @ AIR FRYER


2. SEMBURKAN SEDIKIT AIR DAN TUTUP DENGAN
ALUMINIUM FOIL.
3. PANASKAN PADA SUHU 150 C SELAMA 5 MINIT

SUKATAN DALAM
METHOD INGREDIENTS QTY UNIT
GRAM
BAHAN A

1. Campurkan bahan bertanda * kedalam mangkuk SUSU FULL CREAM* 1 CWN


untuk dijadikan buttermilk. Biarkan seketika
lebih kurang 10 minit CUKA* 1/4 CWN

BUTTER CAIR 1/2 CWN 110


2. Satukan kesemua bahan didalam mangkuk
TELUR (SAIZ B) 2 BIJI 100
berasingan
VANILLA ESSENSE 1 TBSP 10

BAHAN B

1. Ayak tepung, baking powder dan baking soda TEPUNG GANDUM 2 1/2 CWN 350
ke dalam mangkuk adunan. BAKING POWDER 1 TBSP
2. Satukan dengan bahan-bahan yang lain.
Sebatikan. BAKING SODA 1 TSP
3. Satukan bahan-bahan A dan campurkan ke GARAM 1/2 TSP
dalam mangkuk adunan Bahan B. Kaup balik
dengan MENGGUNAKAN GARFU. Adunan tidak GULA CASTER 1 CWN 250
perlu terlalu halus.. Biarkan kasar CHOCOLATE CHIP 1 1/2 CWN

PJJ ULTIMATE MUFFIN SAIFUL AZLI SUHAIMI


STANDARD RECIPE

NAME OF ITEMS: FISH & CHIPS (Batter) TYPE OF FOOD & BEVERAGE: MAIN COURSE / ENTRÉE

DESCRIPTION / UP-SELLING

Fish and chips, classic dish of the British Isles,


consisting of battered and deep-fried fish, usually
cod or haddock, and French fries.

TYPE OF CROCKERY/GLASSWARE

DINNER PLATE

DECORATION (GARNISH)

PARSLEY

METHOD INGREDIENTS UNIT QTY REMARKS

Plain (all-purpose) flour gm 200


1. Plain (all-purpose) flour, put in the Baking powder tsp 1 1/2
freezer for 15 minutes before using
Ground turmeric tsp 1/4
2. To make the fish batter, whisk Corn flour cup 1
together the cold plain flour, baking
Cold soda water ml 300
powder and turmeric in a large bowl.
Place the cornflour in a large, wide
bowl or tray.

3. Transfer the chips and fish pieces to


serving plates. Season with salt, then
splash over some malt vinegar. Serve
with curry sauce and mushy peas on
the side.

Saiful Azli Suhaimi


STANDARD RECIPE

NAME OF ITEMS: FISH & CHIPS (Curry Sauce) TYPE OF FOOD & BEVERAGE: MAIN COURSE / ENTRÉE

DESCRIPTION / UP-SELLING

Warm, comforting and aromatic sauce

TYPE OF CROCKERY/GLASSWARE

DINNER PLATE

DECORATION (GARNISH)

PARSLEY

METHOD INGREDIENTS UNIT QTY REMARKS

Butter gm 60
1. For the curry sauce, heat a pan over All-purpose flour cup 1/4
high heat. Add the butter to the pan.
When the butter is melted and Curry powder tbsp 1
foaming, add the flour. Cook, stirring, Assam Sauce cup 1/2
over medium heat for 1 minute or
Chicken stock cup 2
until the mixture bubbles.
Tomato sauce tbsp 3
2. Whisk in the curry powder (at this
stage it will look dry and lumpy). While Salt tsp 1
whisking, add in the apple juice and Coconut Milk (santan) tbsp 2
chicken stock. Then add the ketchup.
Keep whisking until smooth. Add the
salt, then taste and season with extra
salt if desired.

3. Cover and set aside. The sauce can be


reheated (add a little water if it’s too
thick) by whisking over a medium
heat.

Saiful Azli Suhaimi


NAME OF ITEMS: FISH & CHIPS (Tartare Sauce) TYPE OF FOOD & BEVERAGE: CONDIMENTS

DESCRIPTION / UP-SELLING

TYPE OF CROCKERY/GLASSWARE

DINNER PLATE

DECORATION (GARNISH)

PARSLEY

METHOD INGREDIENTS UNIT QTY REMARKS

Mayonnaise cup 1/2


1. Take a bowl and add all the Yogurt cup 1/2
ingredients and mix well using whisk
to combine nicely. Taste and if Roasted Garlic Tbsp. 1
stronger flavor is required add garlic Salt
or lemon juice.
Parsley
Refrigerate in an airtight container, up
to 1 week.

\
NAME OF ITEMS: CREAM PUFF TYPE OF FOOD & BEVERAGE: DESSERT

DESCRIPTION / UP-SELLING

Choux pastry, or pâte à choux, is a delicate pastry


dough used in many pastries. The essential
ingredients are butter, water, flour and eggs.
Instead
of a raising agent, choux pastry employs its
high
moisture content to create steam, as the
water in the
dough evaporates when baked, puffing the pastry.

TYPE OF CROCKERY/GLASSWARE
DINNER PLATE

DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS

PUFF
1. Preheat oven to 425 degrees F
(220 degrees C).
PLAIN WATER ML 300
2. In a large pot, bring water and butter to
a rolling boil. MARGARINE GM 150

PLAIN FLOUR 200 GM


3. Stir in flour and salt until the mixture
forms a ball. VANILLA EXTRACT

4. Transfer the dough to a large mixing


bowl. Using a wooden spoon or stand
mixer, beat in the eggs one at a time,
mixing well after each

5. Drop by tablespoonfuls onto an


ungreased baking sheet, spacing them a
couple of inches apart.

6. Bake for 20 to 25 minutes in the


preheated oven, until golden brown.
Centers should be dry.

7. When the shells are cool, either split


and fill them with the pudding mixture,
or use a pastry bag to pipe the pudding
into the shells
STANDARD RECIPE FORM

NAME OF ITEMS: CREAM PUFF TYPE OF FOOD & BEVERAGE: DESSERT

DESCRIPTION / UP-SELLING

Choux pastry, or pâte à choux, is a delicate pastry


dough used in many pastries. The essential
ingredients are butter, water, flour and eggs. Instead
of a raising agent, choux pastry employs its high
moisture content to create steam, as the water in the
dough evaporates when baked, puffing the pastry.

TYPE OF CROCKERY/GLASSWARE
DINNER PLATE

DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS

FILLING
1. COMBINE ALL INGREDIENTS ( ACCEPT MILK
AND BUTTER. ) MIX WELL
MILK ML 280 2 CUPS
2. HEAT – UP MILK AND LET IT BOIL
YOLK NO 4
3. POUL HOT MILK INTO THE MIXTURE ANS SUGAR GM 80
STIR UNTIL COMBINE
FLOUR GM 30
4. TRANSFER TO A CLEAN POT AND STIR OVER CORN FLOUR 30 GM
A MEDIUM HEAT AND LET IT THICKEN. ADD
IN BUTTER . LET THE BUTTER MELT AND BUTTER 75 GM
MIX WELL UNTIL THE BUTTER BLEND WELL VANILLA
INTO THE CREAM
SALT
STANDARD RECIPE FORM

NAME OF ITEMS: APPLE PIE TYPE OF FOOD & BEVERAGE: DESSERT

DESCRIPTION / UP-SELLING

An easy Apple Crumble PIE layered with slices of


apple and topped with a sweet and crunchy crumble.

TYPE OF CROCKERY/GLASSWARE
DINNER PLATE

DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS

BASE
1. PANASKAN OVEN 170 C
BUTTER* GM 250
2. PUKUL BAHAN BERTANDA (*) HINGGA GULA CASTER* GM 170
GEBU
EGG NO 5
3. MASUKKAN TELUR DAN PUTAR SEBATI VANILLA ESSENSE TSP 1

SUSU CAIR GM 50
4. AYAK TEPUNG DAN BAKING POWDER
TEPUNG GANDUM# GM 200
5. MASUKKAN BAHAN YG DIAYAK KEDALAM
BAKING POWDER# TSP 1
ADUNAN BERSELANG SELI DENGAN BAHAN
CECAIR DAN GAUL SEBATI.

6. TUANGKAN KEDALAM LOYANG DAN


SUSUNKAN EPAL SERTA TABURKAN
CRUMBS

7. BAKAR PADA SUHU 170⁰C


STANDARD RECIPE FORM

NAME OF ITEMS: SAVORY PIE CRUST TYPE OF FOOD & BEVERAGE: DESSERT

DESCRIPTION / UP-SELLING

TYPE OF CROCKERY/GLASSWARE
DINNER PLATE

DECORATION (GARNISH)
SNOW POWDER
METHOD INGREDIENTS UNIT QTY REMARKS

TEPUNG GANDUM GM 350


GULA TSP 1
GARAM TSP 1/4

BUTTER GM 230

AIR SEJUK TBSP 1-2

RECIPE: SWEET BUN


CATEGORIES: RICH DOUGH PRODUCT (SWEET DOUGH)
MIXING METHOD: STRAIGHT DOUGH METHOD
FILLING : RED BEAN

INGREDIENTS (BAHAN-BAHAN):

1. 500 gm Bread Flour (High Protein Flour)


2. 400 gm Susu UHT
3. 30 gm Susu Serbuk
4. 40 gm sugar
5. 10 gm Improver
6. 6 gm Yeast
7. 45 gm Butter / Margarine
8. 8 gm Garam
9. 1/2 tsp Vanilla

METHOD OF PREPARATION (CARA PENYEDIAAN):

1. Sukat (scaling ingredients) dan sediakan semua bahan-bahan yang diperlukan mengikut pada resepi.
2. Masukkan kesemua bahan-bahan kering dahulu seperti bread flour, fine salt, instant dry yeast, castor sugar,
susu serbuk dan bread improver ke dalam mixer bowl. Putar (mixing) perlahan selama 1 minit sehingga bahan-
bahan tersebut diadun sekata.
3. Kemudian masukkan eggs dan susu. Putar adunan perlahan sehingga sebati. Kemudian putar sederhana laju
sehingga adunan sebati dan menjadi doh.
4. Masukkan butter dan putar perlahan sehingga adunan sebati. Kemudian tukar tahap kelajuan kepada
sederhana laju dan putar sehingga doh sebati dan elastik.
5. Lakukan ujian elastik bagi memastikan sama ada doh telah elastik atau belum elastik.
6. Apabila doh telah elastik, keluarkan dari mixer bowl.
7. Uli doh menjadi bentuk bulat dan rehatkan doh di dalam proofer box atau biarkan doh di luar pada suhu bilik
sehingga doh kembang 2 kali ganda. Doh akan melalui proses penapaian buat pertama kali (first fermentation).
8. Apabila doh telah cukup kembang keluarkan dari proofer box, tumbuk (punching) doh secara pelahan-lahan bagi
mengeluarkan gas (udara) yang terhasil semasa proses penapaian pertama (first fermentataion).
9. Potong dan timbang (scaling) doh menjadi 50gm setiap satu.
10. Uli dan bulatkan doh (rounding). Susunkan doh tersebut di atas baking tray. Pastikan ada jarak diantara satu
sama lain.
11. Rehatkan doh sekali lagi di dalam proofer box atau biarkan doh di luar pada suhu bilik sehingga doh kembang
2 kali ganda (final fermentation/proofing).
12. Apabila doh telah kembang keluarkan dari proofer box. Kemudian sapukan doh dengan telor (egg wash).
13. Bakar (baking) di dalam oven pada suhu atas 190c dan suhu bawah 180c selama 10 minit.
14. Selepas 10 minit, pusingkan baking tray (rotate) agar pembakaran roti lebih sekata. Sambung bakar 2 minit lagi atau
sehingga roti masak dengan sempurna. Roti yang telah masak akan berwarna golden brown.
15. Apabila roti telah masak keluarkan dari oven dan hentak baking tray di atas meja serta merta. Tujuannya ialah
untuk memastikan struktur & bentuk roti kekal stabil dan firm serta roti tidak mudah mengecut. Sapukan marjerin.
16. Alihkan soft roll di atas wire/cooling rack agar roti cepat sejuk (cooling).
NOTA:
1. Proses “mixing dough” dari mula doh diputar (diuli) sehingga selesai diputar (diuli) mengambil masa lebih kurang
20 minit bergantung kepada tahap kelajuan yang digunakan dan kuantiti dough yang dihasilkan.
2. Penetapan (setting) masa pembakaran dan dan suhu oven bergantung pada jenis oven yang anda gunakan dan
berbeza-beza bagi setiap jenis oven. Sekirannya anda menggunakan oven domestic boleh tetapkan suhu diantara
170c – 175c.
3. Pastikan butter berada pada keadaan suhu bilik sebelum digunakan (lembut).
4. Doh yang telah elastik tidak boleh diputar lama kerana boleh mengakibatkan doh menjadi panas dan “split”
dimana butter yang terkandung di dalam doh akan terkeluar dari doh. Apabila keadaan ini berlaku doh tidak
dapat kembang dengan sempurna semasa proses penapaian (fermentation) dan apabila bun dibakar akan
menghasilkan struktur roti yang padat dan bantat.
STANDARD RECIPE

NAME OF ITEMS: FUDGY BROWNIES TYPE OF FOOD & BEVERAGE: DESSERT / CAKE

DESCRIPTION / UP-SELLING

Delight able fudgy brownies, a perfect dessert to


accompany ice – cream of eating on its own

TYPE OF CROCKERY/GLASSWARE

Square cake moUld (9x9x3)

BAKING

TEMPERATURE : 1600 C
TIME : 30 – 35 Minutes

METHOD INGREDIENTS UNIT QTY REMARKS

DARK CHOCOLATE 300 GM


1. Preheat your oven to 160 degrees C.
2. Butter an 9-inch square baking pan. BUTTER 150 GM
3. Then line the bottom of the pan with
ALL PURPOSE FLOUR 100 GM
parchment paper.
4. Melt the chocolate and butter in a large COCOA POWDER 30 GM
heatproof bowl placed over a saucepan of
simmering water. Remove from heat and set SALT 1/2 TSP
aside to cool to room temperature.
HOT WATER 2 TBSP
5. Meanwhile, in a large bowl whisk (can use a
hand mixer) the eggs, sugar, and vanilla extract ESPRESSO POWDER 3/4 TSP
until frothy. Fold in the melted chocolate mixture.
6. Whisk together the flour, baking powder, and BROWN SUGAR 200 GM
salt and then fold into the chocolate mixture until
EGG 4 NOS B
combined.
7. Pour into your pan and bake for about 30 minutes, VANILLA ESSENSE 1 TSP
or until a toothpick inserted in the center comes
out with lots of moist crumbs and the brownies
are just starting to pull away from the sides of the
pan. You will notice that the top of the brownies
will be dry and slightly cracked. Remove from oven
and let cool on a wire rack for a few hours
8. so the brownies have time to become firm
enough to cut.
9. Serve at room temperature or chilled. These
brownies can be frozen.

Saiful Azli Suhaimi


STANDARD RECIPE

NAME OF ITEMS: MOIST SPONGE CAKE TYPE OF FOOD & BEVERAGE: DESSERT / CAKE

DESCRIPTION / UP-SELLING

This is the greatest Chocolate Sponge Cake recipe,


easy and delicious baking basics recipe for home
bakers! NO EMULSIFIER

TYPE OF CROCKERY/GLASSWARE

CAKE PLATE

DECORATION (GARNISH)

METHOD INGREDIENTS UNIT QTY REMARKS


1. Heat the oven to 200°C or 425°F (no fan) ALL PURPOSE FLOUR 170
2. When you open the oven door, the
temperature will inevitably drop a bit COCOA POWDER 45
therefore I always recommend pre-heating GRANULATED SUGAR 120
the oven higher than the actual baking temp.
BROWN SUGAR 120
3. Prepare 3 15 cm (6 inch) round cake pan with
parchment paper BAKING SODA 1
4. With an Electric hand mixer whip together
the wet ingredients for 1-2 minutes: room BAKING POWDER 1
temperature egg, oil, sugar, coffee and milk SALT 1/2
5. Sift dry ingredients; flour, baking powder,
baking soda, cocoa powder, salt VEGETABLE OIL 70
6. Pour wet ingredients into dry ingredients EGGS 2
ROOM
TEMPERATURE
then fold just until combined ROOM
7. Divide batter equally into 3 cake pans with FULL CREAM MILK 165 TEMPERATURE
the help of a Digital scale COFFEE FRESHLY BREWED STRONG COFFEE 120
ROOM
TEMPERATURE
8. Place baking pans into the oven and reduce
oven temperature to 180°C / 356°F (no fan).
Bake for 25-30 min or until a toothpick
inserted in the middle of the cakes comes out
clean
9. Cool the chocolate sponges on Cooling
rack. Chill them in the fridge before
assembling the cake
STANDARD RECIPE

NAME OF ITEMS: MOIST BUTTER CAKE TYPE OF FOOD & BEVERAGE: DESSERT / CAKE

DESCRIPTION / UP-SELLING

TYPE OF CROCKERY/GLASSWARE

Square cake mould ( 9x9x3 )

BAKING

TEMPERATURE : 1600 C
TIME : 30 – 35 Minutes

METHOD INGREDIENTS UNIT QTY REMARKS

BUTTER 330 GM

1. MIX MARJERIN DAN GULA DENGAN KELAJUAN GULA CASTER 270 GM


TINGGI HINGGA PUTIH DAN GEBU.
TELUR 5 BIJI
2. MASUKKAN TELUR DAN ESEN VANILLA...MIX TEPUNG NAIK SENDIRI 165 GM
DENGAN KELAJUAN SEDERHANA. SEKEJAP.
TEPUNG GANDUM 115 GM
3. MASUKKAN TEPUNG NAIK SENDIRI DAN TEPUNG
ESEN VANILLA 1 1/2 TSP
GANDUM. MIX PERLAHAN HINGGA SEBATI.
SUSU PEKAT 1 TBSP
4. AKHIR SEKALI MASUKKAN SUSU PEKAT. MIX
HINGGA SEBATI. SUSU UHT 2 TBSP

SERBUK KOKO 1 TBSP


5. BAKAR DENGAN SUHU 170C SELAMA 35 MINIT.

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