Rommelsbacher Oven Demonstration at Best Denki Junction 8
3 November 2018 RECIPES:
French style roast boneless chicken leg
Recipe:
8pcs of boneless chicken leg
4 onions (white), carrots, potato
Dark pepper
Bay leaves
Rosemary leaves / salt
How to prepare the chicken leg?
I used halal frozen boneless chicken leg. 8pcs. Thaw and dry the chicken.
How to prepare the dish before you bake?
Switch on the oven to 190-200 degree celcius for 15 minutes.
Cut the onions and place it on the baking tray. Place 1 pc of bay leave per chicken leg and some rosemary on top of the onions/carrots/potatoes. Use kitchen paper towel to pat dry the chicken skin and run the skin with oil. Sprinkle with salt and pepper. Set the time to 45 minutes..
**PHOTOS below showed preparations :-
|
|
|
place 1 table spoon of oil on your palm and spread onto the dry chicken skin
|
Walnut bread
Bread flour 250g
Instant yeast 12g
Sugar 10g
Walnuts 30g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh, cut and shape, each dough 45g. Second prove: double the size. Bake at 200 degree celcius for 5 minutes and reduce temperature to 160 degree celcius for 15 minutes.
Bread flour 250g
Instant yeast 12g
Sugar 10g
Walnuts 30g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh, cut and shape, each dough 45g. Second prove: double the size. Bake at 200 degree celcius for 5 minutes and reduce temperature to 160 degree celcius for 15 minutes.
|
|
|
Baguette or pizza dough Bread flour 250g
Instant yeast 12g
Sugar 10g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh and divide the dough into 2 pcs, cut and shape. Second prove: double the size. Bake at 200 degree celcius for 30 minutes.
Royal Icing Star cookies with sprinkles
125g butter (hard)
40g icing sugar
egg (50g)
250 plain flour (not necessary to sift)
Pinch of salt (optional)
• Preheat oven to 160-170 degrees.
• Roll and cut into desired shapes and place on parchment or silicone-lined pans.
• Bake in preheated oven until about 30minutes (160 degreeC)
• may need to add 5-10 minutes to make sure cookie dough is fully bake
• Result of cookies: cookies appear dry on the surface and are light golden brown on the edges
• Remove from cookie sheets to cooling racks and cool completely before decorating. Decorate with royal icing and sprinkles.
Royal icing : ingredients and method
14g meringue powder, 45g cold water, 250g icing sugar, 10g glucose. Mix on medium speed for 5 minutes and use immediately. Ice on cookies and sprinkle with rainbow rice.
Instant yeast 12g
Sugar 10g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh and divide the dough into 2 pcs, cut and shape. Second prove: double the size. Bake at 200 degree celcius for 30 minutes.
Royal Icing Star cookies with sprinkles
125g butter (hard)
40g icing sugar
egg (50g)
250 plain flour (not necessary to sift)
Pinch of salt (optional)
-
• Preheat oven to 160-170 degrees.
• Roll and cut into desired shapes and place on parchment or silicone-lined pans.
• Bake in preheated oven until about 30minutes (160 degreeC)
• may need to add 5-10 minutes to make sure cookie dough is fully bake
• Result of cookies: cookies appear dry on the surface and are light golden brown on the edges
• Remove from cookie sheets to cooling racks and cool completely before decorating. Decorate with royal icing and sprinkles.
Royal icing : ingredients and method
14g meringue powder, 45g cold water, 250g icing sugar, 10g glucose. Mix on medium speed for 5 minutes and use immediately. Ice on cookies and sprinkle with rainbow rice.
4 November 2018 RECIPES
French style roast chicken leg (boneless)
Xmas Chocolate buns
Bread flour 250g
Instant yeast 12g
Sugar 10g
Chocolate chips chopped 50g (fine)
Chocolate chips 50g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh, cut and shape, each dough 30g. Second prove: double the size. Bake at 200 degree celcius for 5 minutes and reduce temperature to 160 degree celcius for 15 minutes.
Chocolate ganache : 50g of chocolate and 50g(boiled) 35% dairy whip, mix together to form a smooth paste. Chill in the chiller till it set. Prepare 50g Frosty whip powder and 60g of cold water, whip on high for 5 minutes. Add chocolate ganache into the whip to combine. Pipe into chocolate buns. Serve immediately.
Chocolate Donuts cookies
125g butter (hard)
40g icing sugar
egg (50g)
250 plain flour (not necessary to sift)
Pinch of salt (optional)
Cream butter and sugar until blended, about 3 minutes with mixer set at medium speed, Add egg, mix well. Add flour by spoonful, whip at low speed just until flour is mixed in then add another spoonful. do not over mix. can use immediately to roll cookies.
• Preheat oven to 160-170 degrees.
• Roll and cut into desired shapes and place on parchment or silicone-lined pans.
• Bake in preheated oven until about 30minutes (160 degreeC)
• may need to add 5-10 minutes to make sure cookie dough is fully bake
• Result of cookies: cookies appear dry on the surface and are light golden brown on the edges
• Remove from cookie sheets to cooling racks and cool completely before decorating. Dip cookies into chocolate.
French style roast chicken leg (boneless)
Xmas Chocolate buns
Bread flour 250g
Instant yeast 12g
Sugar 10g
Chocolate chips chopped 50g (fine)
Chocolate chips 50g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh, cut and shape, each dough 30g. Second prove: double the size. Bake at 200 degree celcius for 5 minutes and reduce temperature to 160 degree celcius for 15 minutes.
Chocolate ganache : 50g of chocolate and 50g(boiled) 35% dairy whip, mix together to form a smooth paste. Chill in the chiller till it set. Prepare 50g Frosty whip powder and 60g of cold water, whip on high for 5 minutes. Add chocolate ganache into the whip to combine. Pipe into chocolate buns. Serve immediately.
Chocolate Donuts cookies
125g butter (hard)
40g icing sugar
egg (50g)
250 plain flour (not necessary to sift)
Pinch of salt (optional)
Cream butter and sugar until blended, about 3 minutes with mixer set at medium speed, Add egg, mix well. Add flour by spoonful, whip at low speed just until flour is mixed in then add another spoonful. do not over mix. can use immediately to roll cookies.
• Preheat oven to 160-170 degrees.
• Roll and cut into desired shapes and place on parchment or silicone-lined pans.
• Bake in preheated oven until about 30minutes (160 degreeC)
• may need to add 5-10 minutes to make sure cookie dough is fully bake
• Result of cookies: cookies appear dry on the surface and are light golden brown on the edges
• Remove from cookie sheets to cooling racks and cool completely before decorating. Dip cookies into chocolate.
Rommelsbacher Oven Demonstration at Best Denki IMM
10-11 November 2018 recipes:
French Style Rpast Chicken Leg and Pizza dough or Baguette dough (refer to the top)
French Style Rpast Chicken Leg and Pizza dough or Baguette dough (refer to the top)
Meringue Kisses recipes:
40g icing sugar
25g egg
250 plain flour (not necessary to sift)
Pinch of salt (optional)
• Preheat oven to 160-170 degrees.
• Roll and cut into desired shapes and place on parchment or silicone-lined pans.
• Bake in preheated oven until about 30minutes (160 degreeC)
• may need to add 5-10 minutes to make sure cookie dough is fully bake
• Result of cookies: cookies appear dry on the surface and are light golden brown on the edges
• Remove from cookie sheets to cooling racks and cool completely before decorating. Decorate with royal icing and sprinkles.
Royal icing : ingredients and method
14g meringue powder, 45g cold water, 250g icing sugar, 10g glucose. Mix on medium speed for 5 minutes and use immediately. Ice on cookies and sprinkle with rainbow rice.
- Royal icing meringue kisses
40g icing sugar
25g egg
250 plain flour (not necessary to sift)
Pinch of salt (optional)
• Preheat oven to 160-170 degrees.
• Roll and cut into desired shapes and place on parchment or silicone-lined pans.
• Bake in preheated oven until about 30minutes (160 degreeC)
• may need to add 5-10 minutes to make sure cookie dough is fully bake
• Result of cookies: cookies appear dry on the surface and are light golden brown on the edges
• Remove from cookie sheets to cooling racks and cool completely before decorating. Decorate with royal icing and sprinkles.
Royal icing : ingredients and method
14g meringue powder, 45g cold water, 250g icing sugar, 10g glucose. Mix on medium speed for 5 minutes and use immediately. Ice on cookies and sprinkle with rainbow rice.
Tiramisu recipe:
40 sugar
4 egg white
60g sugar
cream of tar tar (4 pinches) **this will help to stabilize the whip: use this ingredient, so that one will not over whip
120g plain flour (sift into the batter and fold)
Method:Pre-heat oven at 190-200degreeC . Beat yolk & sugar together till pale colour. Beat egg white till foamy and add sugar in 3 parts and beat till stiff. Combine egg white mixture into yolk mixture, and fold in flour. Pipe into size of your choice & pipe into 6” pan (2pan). Bake in the centre oven rack for 12-16 minutes depending on size of pan and shape.
Cream making for assembling:
35% whipping cream 300g : Whip to soft peak. Blend whip cream with 150g mascarpone cheese
Syrup: 50g sugar + 50g boiling water + coffee **cool to use
Method: Place sponge in box, brush sponge cake with syrup, top with whip and dust with cocoa powder.
- Tiramisu
40 sugar
4 egg white
60g sugar
cream of tar tar (4 pinches) **this will help to stabilize the whip: use this ingredient, so that one will not over whip
120g plain flour (sift into the batter and fold)
Method:Pre-heat oven at 190-200degreeC . Beat yolk & sugar together till pale colour. Beat egg white till foamy and add sugar in 3 parts and beat till stiff. Combine egg white mixture into yolk mixture, and fold in flour. Pipe into size of your choice & pipe into 6” pan (2pan). Bake in the centre oven rack for 12-16 minutes depending on size of pan and shape.
Cream making for assembling:
35% whipping cream 300g : Whip to soft peak. Blend whip cream with 150g mascarpone cheese
Syrup: 50g sugar + 50g boiling water + coffee **cool to use
Method: Place sponge in box, brush sponge cake with syrup, top with whip and dust with cocoa powder.
Waltnut & Raisin Bread:
Recipe:
Instant yeast 12g
Sugar 10g
Walnuts 30g + raisins 30g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh, cut and shape, each dough 45g. Second prove: double the size. Bake at 200 degree celcius for 5 minutes and reduce temperature to 160 degree celcius for 15 minutes.
Recipe:
- Walnut bread
Instant yeast 12g
Sugar 10g
Walnuts 30g + raisins 30g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh, cut and shape, each dough 45g. Second prove: double the size. Bake at 200 degree celcius for 5 minutes and reduce temperature to 160 degree celcius for 15 minutes.
|
|
|
10-11 November 2018 recipes:
French Style Rpast Chicken Leg and Pizza dough or Baguette dough (refer to the top)
Donuts
Bread flour 250g
Instant yeast 12g
Sugar 10g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh and divide the dough into 2 pcs, cut and shape. Second prove: double the size. Bake at 200 degree celcius for 30 minutes.
Bread flour 250g
Instant yeast 12g
Sugar 10g
Egg 25g
Water 145g
Salt 3g
Method: mix all ingredient together to form a smooth dough. First prove: double the size. Weigh and divide the dough into 2 pcs, cut and shape. Second prove: double the size. Bake at 200 degree celcius for 30 minutes.
Dessert Tubs
Cake Sponge:
4 egg yolk
40 sugar
4 egg white
60g sugar
cream of tar tar (4 pinches) **this will help to stabilize the whip: use this ingredient, so that one will not over whip
120g plain flour (sift into the batter and fold)
Method:Pre-heat oven at 190-200degreeC . Beat yolk & sugar together till pale colour. Beat egg white till foamy and add sugar in 3 parts and beat till stiff. Combine egg white mixture into yolk mixture, and fold in flour. Pipe into size of your choice & pipe into 6” pan (2pan). Bake in the centre oven rack for 12-16 minutes depending on size of pan and shape.
Chocolate Ganache making for assembling:
Boil 50g dairy whip (35%) and pour onto 50g of dark chocolate couverture. Mix well and cool to use.
Syrup: 50g sugar + 50g boiling water **cool to use
Method: Place sponge in box, brush sponge cake with syrup, top with chocolate ganache.
Cake Sponge:
4 egg yolk
40 sugar
4 egg white
60g sugar
cream of tar tar (4 pinches) **this will help to stabilize the whip: use this ingredient, so that one will not over whip
120g plain flour (sift into the batter and fold)
Method:Pre-heat oven at 190-200degreeC . Beat yolk & sugar together till pale colour. Beat egg white till foamy and add sugar in 3 parts and beat till stiff. Combine egg white mixture into yolk mixture, and fold in flour. Pipe into size of your choice & pipe into 6” pan (2pan). Bake in the centre oven rack for 12-16 minutes depending on size of pan and shape.
Chocolate Ganache making for assembling:
Boil 50g dairy whip (35%) and pour onto 50g of dark chocolate couverture. Mix well and cool to use.
Syrup: 50g sugar + 50g boiling water **cool to use
Method: Place sponge in box, brush sponge cake with syrup, top with chocolate ganache.
