PIZZA dough

• 100g High protein flour


• 50g low protein flour


• 100ml warm water


• 1tsp yeast


• 1/4 tsp sugar


• 1/4 tsp salt


• 12g butter Cover dough with clip wrap and let it rise to double in size. Keep in frigde at least few hours to 1 night. 面的口感会更松软。

Pistachio Biscotti

Ingredients 1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 degrees F. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

Butter conversion

1 cup ~ 226g
1 stick ~ 113g
1 tbsp ~ 17g

Pizza Dough

Ingredients:
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) high protein/bread flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

3-STEP® Chocolate Chip Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup miniature semi-sweet chocolate chips, divided
1 HONEY MAID Graham Pie Crust (6 oz.)


PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the chips.
POUR into crust. Sprinkle with remaining 1/4 cup chips.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Nestum Cake

Ingredients:-
220g Butter/margarine
180g Castor Sugar
1 tbsp honey
4 eggs
50g nestum
200g self-raising flour, sifted
150 ml milk

Method:-
1. Put butter, sugar n honey in a mixing bowl n cream till light
2. Add in eggs one by one, beating well after each addition till creamy
3. Add nestum and mix well.
4. Divide flour and milk in 3 parts and fold in alternatively till well-combined
5. Pour mixture into a 22cm/9 in line and greased square baking tin, baked in a pre-heated oven at 180 degree C till golden brown and cooked or about 45 mins.
6. Remove from oven and leave to cool before serving.

Baking class on 13-Dec-2008

Sunny Yaw's baking class - Bake the Rouleau