Basic Formula

Angel Cake

10g Sugar

15g Cake Flour

41g Egg Whites

32g Sugar

0.6g Cream Of Tartar

0.1g Salt

Method for preparations:

1. Preheat the oven to 177 C (350 F).
2. Beat the egg whites until the foamy stage.
3. Add the sream of tartar and salt, and continue beating it together.
4. Put the sugar (32g) and beat till it peak.
5. Using a spatula, fold in about 1/4 of the flour that has been sift with the sugar (10g) together with the egg.
6. Do the step by adding the flour until finish.
7. Put the wax paper in the loaf pan and gently push the batter in it.
8. Bake the cake in the oven until the surface spring back when it is touch lightly with a finger.

Bread

7g Yeast

4g(1tsp) Shortening

6g (1 ½ tsp) Sugar

3g(1/2 tsp) Salt

200g All Purpose Flour

Method for preparation:

1. Add the yeast in 59ml of water with the exact temperature of 35 ‘C.
2. Barely melt the shortening
3. Put the sugar, salt and the remaining water in a mixing bowl then add the shortening followed by the yeast and the water.
4. Graddually stir the mixture and add the flour slowlywhile mixing it slowly.
5. Beat it until it become a soft paste, then take it and make it into a dough by using just enough flour for it to become non-sticky.
6. Knead the dough completely and coat it with an oil
7. Cover it with an alluminium oil and let it rest to double in size in water bath maintained at

32 C.

8. After 30min, punch the dough to let the air out and knead it again before put it in the loaf pan and lat it rest for another 15 min in the water bath with the same temperature.
9. Preheat the oven to 220 C.
10. Bake the bread for about 20 min (until bread sound hollow when tapped)

Fruit Leather

2 1/2c Peach cut into pieces

25g Sugar

1. Puree peach in blender untill smooth and stir in sugar
2. Line jelly roll pan with aluminium foil and fasten it to the edges with spatula.Spread it evenly
3. Put it in the oven at 60 C until completely dry and not sticky
4. After it is dry roll it up
   

Lamb Sausage

Ingredients :

Lamb (shoulder) 1kg

Beef Casing (middle intestine) 1

Brown Sugar 6 tbsp

Garlic powder 2 tbsp

Cayyene Pepper 3 tbsp

Oregano 1 tbsp

Dried Thyme 1 tbsp

Black Pepper 2 tbsp

All purpose flour 5 tbsp

Lemon 1 nos

Parsley 30gm

Mint 30gm

Bread Crumb 8 tbsp

Cold water 200ml

Salt

Preparation ;

1. Clean the lamb shoulder and cut it into small pieces

2. Clean the beef casing

3. Mix all the dry item

4. Rub the mixture with the lamb

5. let the mixture set for about an hour

6. Blend the meat in the food processor with the parsley and the mint.

7. Put the salt and put it in the casing.

8. Put it in the fridge again to rest to maintain it shape.

9. Boil the sausage in a boiling water to ensure it shape, tenderness and moisture.

10. The sausage is ready to be cook either grill, fry or bake.