Beruflich Dokumente
Kultur Dokumente
KIWI JAM
Method:
Add in all ingredients into bread maker, select Menu No. 13 JAM function, time setting is 1:20.
When complete, leave to cool and keep in covered container.
100g
100g
1 no
270g
30gwww.facebook.com/SKGBreadMaker
15g Irene: 0183970939 / 0182029129
4g
40g
4g
Method: 1) Add in fresh milk, whipping cream, egg, follow by flour, milk powder and make a small
indentation in the flour with spoon, and place the yeast there. Ensure the yeast does not
touch with salt. Salt and castor sugar put at each corner.
2) Select Menu No. 1, light colour, 1000g
3) When baking complete, please remove bread bucket from the machine. Leave to cool on a
wire rack.
**Reminder : Please make sure the yeast does not touch with any salt
Method
Put in NUTS Select MENU No. 19 STIR FRY function, time setting 1:00, press START button
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**Stir fry with bread maker do not need oil. It is healthy!!
PUMPKIN BREAD
Ingredients: (Without egg for vegetarian)
Pumpkin
200g(steamed and mashed)
High protein flour
320g
Flour
54g
Instant yeast
4g
Castor sugar
27g
Milk
40g
Butter
38g
MILO BREAD
Ingredients:
High protein flour
All purpose flour
Castor sugar
MILO
Yeast
Milk
Salt
Butter
350g
50g
50g
20g
4.5g (1.5 tsp)
260g
6g
30g
Method:
1. Add in milk, high protein flour, all purpose flour, MILO and make a small indentation in the
flour with spoon, and place the yeast there. Ensure the yeast does not touch with salt. Follow
by sugar and salt.
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2. Select MENU No. 3, 750g,
Medium. Press STARTWhen dough is formed (abt 5minutes),
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add in butter.
3. When complete, please remove the baked loaf and leave to cool on wire rack.
4. **Reminder : Please make sure the yeast does not touch with any salt.
Method:
1. Add in milk, egg, high protein flour, and make a small indentation in the flour with spoon,
and place the yeast there. Ensure the yeast does not touch with salt. Follow by salt,
condensed milk and Horlicks.
2. Please select MENU No. 3, 750g, Medium. Press START button
3. When dough is formed (abt 5minutes), add in butter.
4. The beep sound will come from bread maker indicate fermentation is complete. It is also
the time to add in raisins.
5. When complete, please remove the baked loaf and leave to cool on wire rack.
**Reminder : Please make sure the yeast does not touch with any salt.
Method:
1. Add in water to bucket, follow by flour, baking powder and make a small indentation in the
flour with spoon, and place the yeast there and cover up. Add in sugar, Select SKG MenuMode 9,
time setting 0:25. Press START button.
2. When dough is formed (5 minutes) add shortening. Once completed, switch off the power and
leave it to rest for 15 minutes.
3. Divide the dough to 50g each. Form balls, flatten, roll into thin round piece, add filling and
pinch to form pao shape.
4. Put aside to prove doubled in size before steaming.
5. Steam over high heat for 15 minutes.
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Method:
Heat up oil, saute sliced shallots till golden brown, removed.
Pour in mixed seasoning and cook till thick, add in char siew to mix well and dish up.
cool and chill in fridge for 2 hours.
Leave to
250g
50g
1/2 tsp
1tbsp
1 1/2 tsp
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1 no
Irene: 0183970939 / 0182029129
85g
55g
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Method:
1.
2.
Add in all ingredients in to the bread bucket, Select MENU No. 13 (JAM)
After complete, please blend it with blender to get smooth texture.
*** Please use aluminium foil to cover top of bread bucket to avoid kaya splash out
400g
3 nos
125g(may reduce if do not like sweet)
6pcs
Method:
1. Add in all ingredients (except egg), Select No. 13 (JAM), Setting time 1:20. press START
2. When at 1:05, bread maker will start with cooking function, please add in egg slowly.
3. When completed, please remove pandan leave and blend it with blender to get smooth
texture.
*** please use aluminium foil to cover top of bread bucket to avoid kaya splash out
YOGURT
Ingredients: Full cream milk
Yogurt
1L
(warm it by double boil, 35-40C)
100ml
Method
1. Add in melted butter and castor sugar into bread bucket, select MENU No. 9 to mix and beat
for 15minutes. Scrape off any flour that may be left on the side of the bucket a rubber spatula.
Please be careful if the kneading blade is moving.
2. After 15 minutes, repeat Menu No. 9 for 15minutes. Add in egg (one at a time), beating
well after each addition.
2. When control panel shown 0:10 please add in milk and mashed banana. Let it beat for 1 or 2
minutes to make sure ingredients are beating evenly.
3. Follow by sifted flourbaking powder, baking soda. After complete function no. 9, please
use plastic spatula to fold in batter sprinkle on side of bucket to the batter
4. Please cover a piece of aluminium foil on top of the bucketclose the lid. Select MENU
No.15 BAKESetting time 1:10
5. When baking completes, remove the baking pan to a cooling rack.
6. When the cake has cooled completely, gently shake the cake out onto a plate. ENJOY it!
10
11
200gm
50gm
3gm
20gm
10gmwww.facebook.com/SKGBreadMaker
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120gm
tsp
tsp
Ingredient B
Butter
40gm
Method:
Add in all Ingredients A, select Menu No. 11 kneading for 15 minutes.
Add in butter and re-knead it 15 minutes to form smooth dough.
Leave the dough in bread maker for about 30 minutes or until well risen and doubled in size.
Mould it then let it rest for 40 minutes.
Deep fry doughnuts in hot oil till golden brown
Dish up and let it cool.
Dip the cool doughnuts with melted chocolate or dust with castor sugar.
Enjoy it.
12
300g
YOGURT BREAD
Yogurt drink
Whipping cream
High protein flour
Low protein flour
Yeast
Sugar
Salt
Butter
140ml
70ml
270g
30g
5g
45g
tsp
10g
13
50g
Method
1. Add in Milk and egg, flour and make a small indentation in the flour with spoon, and
place the yeast there. Make sure the yeast does not touch with salt. Follow by sugar,
salt.
2. Select Menu No. 9, Time setting 0:15
3. When completed, press START/STOP button. Add in butter, select MENU No. 10.
4. Once complete, press STOP button and take out the dough from bread maker.
5. Divide the dough into the required weight and mould it round, let it rest for 10 minutes
and ready to use.
6. Roll out the dough, wrap in adequate fillings. Place in a greased or lined baking tray.
7. Leave to proof for 30-40 minutes or until doubled in size.
8. Glazed with beaten egg and bake in pre-heated oven at 180C for 15-20 minutes.
300g
120ml
100g(If like sweet can add more sugar
14
60g
15
16