FINANCIER

200C
10 MIN.

INGREDIANTS:

ICING SUGAR -1320KG
ALMOND POWDER -480GM
FLOUR -500 GM
BAKING POWDER -10GM
GLUCOSE -120GM
EGG WHITE -1340KG
WHIPPING CREAM -60GM
BUTTER -720G[MELTED-LITTLE BURNED,FOR TASTE]

METHOD :

MIX THE INGREDIANTS IN A MACHINE BOWL
ATLAST ADD BUTTER SLOWLY
PUT IN SILPAT TO PUT IN OVEN

BROWNIE

INGREDIANTS :

BUTTER :2400GM

DARK CHOCOLATE :2400GM

EGG :2400GM

FLOUR :1500GM

SUGAR :2700GM

WALNUT :1KG

METHOD :

MELT BUTTER AFTER ADD CHOCOLATE ON MELTED BUTTER,MIX NICELY

AFTER PUT IN A MACHINE BOWL,MIX WITH SUGAR

AFTER ADD EGG,THEN ADD FLOUR AND WALNUT

{DONT MIX TOO MUCH,IT CAUSE TO REDUCE THE COLOUR OF CHOCOLATE}

MANDALINE

INGREDIANTS :

SUGAR :1500GM

BUTTER :1500GM

EGGS :30 NO.

FLOUR :1500GM

BAKING POWDER : 40GM

HONEY :500GM

METHOD:

MIX SUGAR AND BUTTER NICELY IN A MACHINE BOWL

AFTER ADD EGGS ONE BY ONE

THEN ADD FLOUR,BAKING POWDERAND ATLAST ADD HONEY

COLD CHEESE CAKE

INGREDIANTS:

ZEESAN CHEESE POWDER :2500KG
WATER :3LITRE
GELATINE :13PIECE
WHIPPED CREAM {LIQUID} :6LITRE

METHOD :

MIX CHEESE POWDER AND WATER
AFTER ADD WHIPPEDCREAM{LIQUID FORM}
THEN ADD MELTED GELATINE{PUT GELATINE IN COLD WATER AFTER MELT IN HO

MANGO YOGHURT MOUSSE:

INGREDIANTS:

EGG YOLK :200GM
SUGAR :200 GM
MANGO PUREE :1200GM
YOGHURT :1KG
WHIPPED CREAM {LIQUID FORM} :1600GM
GELATINE :16 PIECE

METHOD :

DOUBLE BOIL SUGAR AND EGGYOLK UNTIL SUGER MELTS
MIX MANGO PUREE,YOGHURT,WHIPPED CREAM AND KEEPASIDE
AFTER ADD WITH DOUBLEBOILED EGGYOLKAND SUGAR
ATLAST MX WITH MELTED GELATINE

SABAYON:

INGREDIANTS :

EGGYOLK :15NO.
SUGAR :150GM
WATER :45GM

METHOD :

DOUBLEBOIL EGGYOLK AND SUGAR ,WITH WATER ,UNTIL SUGAR MELTS
MIX NICELY TO GET THICK FORM

INGREDIANTS


WHIPPING CREAM : 2 LITRE
CHOCOLATE : 2 KILOGRAM
BUTTER :200GM


METHOD:

1 BOIL CREAM AND BUTTER
2 AFTER BOILING, ADD CHOCOLATE AND STIR NICELYTO GET CREAMY TEXTURE

160C
26-30 MIN
INGREDIANTS:

SUGAR -2Kg
BUTTER -2KG
EGGS -40NO.
FLOUR -2KG
DRYFRUIT -2KG
BAKING POWDER-50GM

METHOD :BEAT SUGAR AND BUTTER IN MACHINE
THEN ,ADD EGG ONE BY ONE
AFTER THAT,ADD FLOUR,DRYFRUITAND BAKINGPOWDER