Sponge Vanilla

Recipe

• - 1000 gm Sponge Cake Premix
• - 600 gm Egg
• - 200 gm Water (Iced water is preferred)

Prepare

• Mix the ingredients together and beat with a wire whisk at speed 1 for a minute.
• Blend at the highest speed for 10 minutes to obtain the dough at smooth texture.
• Bake at a temperature of 180 degrees to 190 degrees for a period of 30 to 40 minutes, depending on the weight and the temperature of the oven.

Sponge Chocolate

Recipe

• - 1000 gm Sponge Cake Premix
• - 600 gm Egg
• - 200 gm Water (Iced water is preferred)

Prepare

• Mix the ingredients together and beat with a wire whisk at speed 1 for a minute.
• Blend at the highest speed for 10 minutes to obtain the dough at smooth texture.
• Bake at a temperature of 180 degrees to 190 degrees for a period of 30 to 40 minutes, depending on the weight and the temperature of the oven.

Tegral Muffin Vanilla

Recipe

• 1000 gm Muffin Vanilla Cake Premix
• 370 gm Egg
• 370 gm Oil
• 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

Tegral Muffin Chocolate

Recipe

• 1000 gm Muffin Chocolate Cake Premix
• 450 gm Egg
• 450 gm Oil
• 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

Premium Muffin Vanilla

Recipe

• 1000 gm Muffin Vanilla Cake Premix
• 370 gm Egg
• 370 gm Oil
• 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

Premium Muffin Chocolate

Recipe

• 1000 gm Muffin Chocolate Cake Premix
• 450 gm Egg
• 400 gm Oil
• 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

American Muffin Vanilla

Recipe

• 1000 gm Muffin Vanilla Cake Premix
• 360 gm Egg
• 360 gm Oil
• 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

American Muffin Chocolate

Recipe

• - 1000 gm Muffin Chocolate Cake Premix
• - 450 gm Egg
• - 400 gm Oil
• - 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

Muffin Red Velvet

Recipe

• - 1000 gm Muffin Red Velvet Cake Premix
• - 350 gm Egg
• - 300 gm Oil
• - 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

English Cake Chocolate

Recipe

• - 1000 gm English Chocolate Cake Premix
• - 350 gm Egg
• - 300 gm Oil
• - 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

Red Velvet Cake

Recipe

• - 1000 gm Red Velvet Cake Premix
• - 350 gm Egg
• - 300 gm Oil
• - 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

English Cake Vanilla

Recipe

• - 1000 gm English Vanilla Cake Premix
• - 350 gm Egg
• - 300 gm Oil
• - 225 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 25 to 30 minutes, depending on the weight and the temperature of the oven.

Tres leches

Recipe

• - 1000 gm Tres leches Premix
• - 500 gm Egg
• - 200 gm Water

Prepare

• Mix the ingredients together in the mixer for 5-6 minutes at the highest speed.
• Bake at a temperature of 170 degrees to 180 degrees for a period of 30 to 40 minutes, depending on the weight and the temperature of the oven.

Brownies

Recipe

• 1000 gm Brownies Premix
• 300 gm Egg
• 250 Butter
• 150 gm Water
• 300 gm Chocolate Chips

Prepare

• Mix the ingredients together in the mixer for 6-10 minutes at the highest speed.
• Add the molten chocolate chips to mixer.
• Bake at a temperature of 160 degrees to 180 degrees for a period of 20 to 25 minutes, depending on the weight and the temperature of the oven.

Cookies

Recipe

• - 1000 gm Cookies Premix
• - 100 gm Egg
• - 400 gm Butter
• - 50 gm Cold water
• - 200 gm Chocolate Chips

Prepare

• Mix the ingredients together in the mixer until just combined.
• Fold in the chocolate chips.
• Scoop rounded tablespoons of dough and roll them into balls.
• Place the dough balls onto a lined baking sheet, spacing them about 2 inches apart.
• Put the baking sheet into the preheated oven at a temperature of 170 degrees and bake for 9-11 minutes, or until the edges are golden.

Cream Patisserie

Recipe

• - 1000 gm Pastry cream powder
• - 1750 gm Full cream milk
• - 75 gm Whipping cream

Prepare

• Mix the ingredients together in the mixer for 3 minutes with a wire whisk at the highest speed.
• Preferred to have all liquids in cold condition.

Cream Chante

Recipe

• - 1000 gm cream Chante powder
• - 2000 gm Ice Water

Prepare

• Mix the ingredients together in the mixer for 5 minutes with a wire whisk at the highest speed.
• Preferred to use ice water.

Ice Cream

Recipe

• 1000 gm Ice cream powder
• 1500-2000 gm Cold water

Prepare

• Mix the ingredients together in the mixer for 7-10 minutes with a wire whisk at the highest speed.
• Transfer the mixture to a bowl or cups as desired
• Place the mixture in the freezer for two hours.

Fudge

Recipe

• - 1000 gm Fudge Mix
• - 200 gm Butter
• - 100 gm Water

Prepare

• Place ingredients in mixing bowl and blend together with beater on low speed.
• Continue mixing on low speed until all ingredients are well combined.
• Press firmly into ungreased baking tray. Leave to set till firm
• Decorate as desired For a biscuit like slice.
• bake at 180°C for approximately 15 minutes.

Molten Cake

Recipe

• - 1000 gm Molten Cake Mix
• - 530 gm Oil
• - 420 gm Water

Prepare

• Mix all the ingredients in a mixing bowl and whisk at low speed for 1 minute.
• Then change to medium speed and continue mixing for another 2 minutes.
• Pour cake batter into a well greased baking tin.
• Bake at 195°C for 15 minutes or based on desired softness and runniness at cake center.

Cheese Cake

Recipe

• - 1000 gm Cheese Cake Mix
• - 750 gm Water
• - 500 gm Cream Cheese

Prepare

• Add Cheese cake Mix to water and whisk on low speed for 1 minute.
• Add cream cheese and continue mixing for another 3 minutes at high speed
• Press 100 gm of biscuit crumb base evenly over the bottom of a foil.
• Fill the foil with 275 gm of cheesecake mixture.
• Chill in refrigerator until firm.

Japanese Cake

Recipe

• - 1000 gm Japanese Cake Mix
• - 1500 gm Cream Cheese
• - 300 gm Sugar
• - 1000 gm Milk
• - 500 gm Butter
• - 500 gm Egg Yolk
• - 1000 gm Egg White

Prepare

• Add sugar to egg white and beat for 10 minutes on high speed.
• Mix Japanese cake mix with cream cheese, milk, butter, and egg yolk in mixing bowl on low speed for 5 minutes.
• Add egg white-sugar mixture to entire mix and mix on low speed for 3-5 minutes.
• Pour entire mix in cake pan and hen baking is set to 170°C, for 30 min

Donuts

Recipe

• - 1000 gm DONUT Mix
• - 400 gm Water
• - 100 gm Eggs
• - 30 gm Fresh Yeast

Prepare

• Place all ingredients in a mixing bowl & mix for 3-4mins on slow speed and then for 8-10mins on high speed.
• The dough temperature should not exceed 24°C. Rest the dough for 15 min to 20 min.
• Roll the dough to 10 mm.
• Cut the donuts with a donut cutter and proof the donuts for 40 min to 45 min at 32°C and 85% relative humidity After proofing allow the donuts to rest for 2 min to 4 min at room temperature so that the donuts become dry.
• Fry the donuts at 170°c for 120 seconds each side or until golden brown is achieved.

Eclair

Recipe

• - 1000 gm Eclairs Mix
• - 1000 gm Water
• - 400 gm Oil
• - 200 gm Butter

Prepare

• Add water to the cooking pot and ignite the flame under the pot
• Add oil and stir, then add butter and stir for 20 minutes until it starts to boil
• Add the éclair mixture, stirring continuously for 10 minutes
• Beat the eggs well separately
• Beat the dough with a wire whisk on high speed for a minute
• Gradually add the beaten eggs to the mixer and continue mixing at high speed for 4 minutes, then forming, leveling and grouting
• Pour the mix into a coffin shape in order to mould eclair and choux shells on baking paper.
• Baking is set to 190°C, for 35 – 40 min, with some steam in the beginning.
• Then baking is set to 180°C, for 30 min.
• In the last 5 min, let it bake with the opened hatch.

Basbousa

Recipe

• - 1 Kg Basbousa Mix
• - 2 cups of yogurt
• - 5 teaspoons of butter
• - 3 medium glass of sugar
• - 3 three glass of water

Prepare

• Heat the oven for 15 min, at 180°C.
• Add five level teaspoons of butter to a two cups of yogurt in a deep bowl.
• Pasted well by using electrical mixer for 3 min. or by using hand.Pasted well by using electrical mixer for 3 min. or by using hand.
• Put a bag of Basbousa to this mixture in 35 cm diameter tray with well mixing then put it in the oven.
• By dissolving three medium glass of sugar in the three glass of water put it on fire until boiling (for five minutes) Then add the bag of sweet vanilla after the cool down a bit.

Custard

Recipe

• - 1 Kg Custard Mix
• - 2.5 Kg Cold Water

Prepare

• Place water and CUSTARD in mixing bowl.
• Whisk on low speed for 1 minute.
• Scrape down.
• Whisk on top speed for 5 minutes or until smooth.
• If the custard is to be used the next day, keep under refrigeration or in a cool place not above 15°C.