Demi Glaze , Black Pepper Sauce ,

Demi Glaze

Ingredients :

40 g Butter
1 kg Beef Bones
150 g Red Mirepoix
50 g Plain Flour
1 piece Bay Leaf
40 g Tomato Paste
2 litre Brown Stock

Preparation :

1. Melt the butter and sauté the beef bones and red mirepoix .
2. Add in the plain flour into the cooking .
3. Put in the tomato paste .
4. Pour in the brown stock and put in a bay leaf .
5. Let it cook until boil and the sauce thicken .
6. Strain the sauce to separate the beef bones , red mirepoix and bay leaf from the sauce .
7. The sauce is now ready .

Black Pepper Sauce

Ingredients :

5 g Garlic
10 g Onion
30 g Peppercorn
750 ml Demi Glaze
2 tbsp Butter/Oil
2 tsp Heavy Cream
Salt / Pepper

Preparation :

1. Finely chopped the garlic and onion .
2. Saute it with the butter or cooking oil and peppercorn .
3. Pour in Demi glaze and let it boil .
4. After it is boil , let it boil for 3 minutes and then add in the seasoning .
5. Lower the fire to reduce the heat , add in heavy cream , a pinch of salt and pepper .

Hollandaise

Ingredients :

6 nos Crushed Peppercorn
15 ml Vinegar
300 ml Water

Sauce :

250 ml Clarified Butter
2-3 nos Egg yolks
Salt (Optional)

Preparation :

1. Mix the crushed peppercorn , water and vinegar and let it boil to make reduction .
2. Put the clarified butter in a mixing bowl and put it on top of a boiling water in a cooking pot until the butter is melt .
3. Mix the egg yolk and the step 1 ingredient (after reduction) together and beat it with Whisk .
4. While beating the ingredients , pour in a the melted clarified butter slowly with spoon and avoid pouring in the fat(solid) after the melting .
5. Continue beating it until it become creamy .

Supreme sauce

Ingredients :

1.25 Litre Chicken Stock
60 ml Heavy Cream
50 g Butter
½ no. Lemon
Salt and Pepper

Preparation :

1. Pour in the chicken stock into a cooking pot .
2. Put in the butter .
3. Pour in the lemon juice .
4. Add in a pinch of salt and pepper and stir it until it is thicken .
5. Turn down the fire to let it simmer , pour in the heavy cream and stir it .
   

Danish Pastry , Croissane and Pizza

Danish Pastry

Ingredients :

510 g Bread Flour
10 g Salt
100 g Sugar
10 g Instant Yeast
25 g Butter
270 g Water
125 g Roll in Fat

Prepartion :

1. Mix bread flour ,salt,sugar,instant yeast and butter together .
2. Put it in the spiral mixture and add in water until it become dough .
3. Roll the roll in fat .
4. Put the dough in the chiller for 30 minutes .
5. Roll the dough after 30 minutes ,book fold it and put it back to the chiller for 30 minutes .
6. Repeat step 4 and 5 for 2 more times with roll in fat put in the middle of the dough . .
7. After that ,shaped it to wind mill ,diamond ,cockscombs and fold over .
8. Put in the bread proofer for 30 minutes .
9. Egg wash the Danish pastry and put it in the oven for 25 minutes under 180° C .

Croissane

Ingredients :

500g Bread Flour
10 g Salt
40 g Sugar
1½ tsp Instant Yeast
10 g Butter
275 g Iced Water
225 g Roll in Fat (Croissane Butter)

Preparation :

1. Mix bread flour ,salt ,sugar ,Instant yeast and butter together .
2. Put in the spiral mixture and add in water while it spin until it become dough .
3. Roll the roll in fat into square shape .
4. Roll the dough and put it in the freezer for 30 minutes .
5. Repeat step 4 for another 2 times with the roll in fat covered inside the dough .
6. Cut the shape of the dough into triangle shape with the lower part sliced .
7. Pull the head of the triangle to make it longer .
8. Roll the triangle dough .
9. Eggwash the dough .
10. Put into oven for 25 minutes under 180°C .

Pizza

A. Dough

Ingredients :

500 g Bread Flour
72 g Sugar
6 g Salt
8 g Instant Yeast
250 ml Iced Water
50 g Margerine

Preparation :

1. Mix bread flour ,sugar ,salt and instant yeast .
2. Put it in the spiral mixture and add in iced water as it spin .
3. Put in margarine after the ingredients in step 1 are well mixed .
4. Mix the margarine into the dough .
5. Cut the dough into 5 pieces .
6. Roll the dough into dumpling shape .
7. Cover it with a wet clothe .

B. Filling

Ingredients :

250 g Chicken Meat
100 g Minced beef
5 pieces Hotdogs
100 g Button Mushroom

Preparation :

1. Pour cooking oil into a frying pan .
2. Put in onion into the frying pan .
3. Put in button mushroom .
4. Put in minced beef ,hotdogs and chicken meat .
5. Add in salt ,pepper and chicken stock into the cooking .

C. Pizza Sauce

Ingredients :

1 tbsp Olive Oil
1 no Onion ,finely chopped
2 cloves ,garlic(crushed)
425 g Peeled Tomatoes
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Sugar

Preparation :

1. Pour in cooking oil into a cooking pot . Start the fire .
2. Add in a finely chopped onion .
3. Put in 2 cloves and crushed garlic .
4. Add in peeled tomatos ,tomato puree and tomato sauce .
5. Add in dried basil ,oregano and sugar .
6. Stir it well .
   

Pizza Preparation :

1. Roll the pizza dough into a circle shape .
2. Pour little bit of pizza sauce on top of it .
3. Put the pizza filling on top of the sauce .
4. Cover the pizza filling with pizza sauce .
5. Put the pizza in the oven for 15 minutes under 180°C .

White Stock , Fish Stock , Beef Stock , Vegetable Stock

Chicken Stock (White Stock)

Ingredients :

1.5 kg Chicken Bone
250g White mirepoix
2.5-3 litre Water
1 no. Sachet

Preparation :

1. Cut the chicken bone into medium size .
2. Put the chicken bone in a cooking pot together with 250g White Mirepoix ,sachet and 3 litre of water .
3. Start the fire and let it boil .
4. When the water is boiling ,turn down the heat and let the stock simmer for 3-4 hours.
5. Skim off the scum .

Fish Stock

Ingredients :

1-2 kg Fish Bones
125 g White Mirepoix
2 litre Water
1 no. Sachet

Preparation :

1. Cut the fish bones into medium size .
2. Put the fish bone in a cooking pot together with 125 g white mirepoix ,2 litre of water and sachet .
3. Turn the heat and let it boil .
4. When the water is boiling ,turn down the heat and let the stock simmer for 20-45 minutes .
5. Skim off the scum .

Beef Stock (Brown Stock)

Ingredients :

2 kg Beef Bones
250 g Red Mirepoix
125 g Tomato paste
2.5-3 litre Water
1 no. Sachet

Preparation :

1. Cut the Beef bones into small pieces .
2. Add in red mirepoix and tomato paste to the beef bone .
3. Roast the beef bones til it turn brown .
4. After it is brown ,put the beef bones together with the other ingredient into a cooking pot with 3 litre of water .
5. Deglaze the tray used for roasting the beef bone .
6. Put in sachet into the coking pot and start the fire until the water is boiling .
7. After it is boiling ,let it simmer for

Vegetable Stock

Ingredients :

250 g Red mirepoix
3 litre Water
150 g Mushroom
100 g Tomato

Preparation :

1. Put in mirepoix ,mushroom and tomato into the cooking pot with 3 litre of water .
2. Start the fire and let it boil .
3. When it is boiling ,turn down the heat and let it simmer for 1 hour .
4. Remove the scum .