Kokkay

CHOCOLATE SPONGE


Eggs Yolk 10ons

Sugar 1200gr

Cocoa Powder 360gr

Flour 300gr

Corn Strach 300gr

Butter 960gr

Egg White 1920gr


FIRST METHOD:


1. Melted the butter and let it cool

2. Beat the egg white until stiffed

3. Combines all the dry ingredients and sieve

4. Beat the egg yolks and sugar untul creamy and stiffed


SECOND METHOD:


1. Add the dry ingredients to the creamy egg yolk

2. Add the stiffed egg white into the first mixture and folded

3. Do not strain too much to avoid the egg white fall and watery

4. Last adding melted butter and mixed well

5. Spread into baking try 40cm x 60cm

6. Bake at 200oC for 8-10 minutes


KAYA CUSTARD


Coconut Cream 500gr

Fresh Cream 35% Fat 500gr

Egg Yolks 360gr

Brown Sugar 120gr

Salt 2gr

FIRST METHOD:


1. Blend all the ingredients and sieve.

2. Blake into bain bare cooking method at 150oC for 30-35 minutes.

3. Check until the cream not shaking and remove from the oven.

4. Straight remove from the water and let it cool.


COFFEE CREAM MOUSE


Dark Chocolate Couverture 365gr

Egg Yolks 6noEggs 

1noSugar (Italian Cooked) 112gr

Gelatine Silver 9gr

Whipped Cream 1000gr

Coffee Essence 5gr


FIRST METHOD:


1. Melt the chocolate and soak the gelatine in ice water

2. Whipped the cream to a soft peak

3. Beat the egg and yolk with sugar until creamy and stiffed

4. Move the water from the gelatine and melted

5. Combine the creamy eggs mixture with melted chocolate by adding melted gelatine slowly and well mix

6. Lastly, add the soft peak whipped cream into the chocolate mixture


COFFEE CREAM MOUSE


Sugar Custor 400gr

Butter 400grVanilla Pod

 2noEgg Yolks 200gr

Cake Flou 500gr

Baking Powder 2gr

Coconut Desiccated 125gr


FIRST METHOD:

1. Mix all ingredients and combine well

2. Store in chillier for 24-hours before use or shoppe

3. Bake in 180 degrees for 15 minutes

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