Sponge Cake Recipe

1. Egg 200g

2. Egg Yolk 1 no

3. Castor Sugar 60g (reduced)

4. Glucose 1 tbsp

5. Salt 1g

6. Veg Oil 35g

7. Superfine Flour 120g

8. Baking Soda 1g

9. Fresh milk 20g 

Method:-

1. Beat eggs, salt and sugar for 2 minutes on high speed, then add glucose and continue to beat for 4 minutes, change to low speed for 2 minutes.

2. Mixture is ready when you can draw a circles with the batter dripping from the beaters (count about 10 seconds, the circle is still visible).

3. Sift flour, and gently fold into egg and sugar mixture.

4. Scoop some flour/egg mixture to oil and mix.

5. Next, pour (4) and milk into the remaining flour/egg mixture and fold gently till well combined (DO NOT over-mix). 

6. Divide batter evenly among lined cups, filling each three-quarters full.

7. Bake in preheated oven 175°C about 12 minutes(I used medium size cup), rotating tins halfway through, until golden brown and a long toothpick inserted in centers comes out clean. Timing is depend on the size of paper cup. 

Donuts

Ingredients:- 

1. 200g bread flour

2. 50g plain four

3. 30 gm sugar

4. Pinch of Salt 

5. 10g Milk Powder

6. 4g Instant Yeast

7. Egg 30g

8. 110ml Water +/- 

9. 20 gm Shortening

Method:-

1. Combine first 6 ingredients, add in egg and water to beat for 8 minutes. Add shortening and continue to beat for another 4 - 6 minutes till the dough is smooth and elastic touch.

2. Leave it prove for 30 minutes.

3. Roll dough into 1cm thick and use a doughnut cutter to cut out.  Leave it rest for 25 minutes.

4. Deep fried doughnut at medium heat oil. Remove, place on absorbent papers.

Topping :- dark choc & white choc (melted)

Basic Choux Pastry

Ingredients:

• 100ml water
• 70g unsalted butter
• 1/8 tsp salt
• 0.5 tbsp castor sugar
• 110g plain flour
• 3 eggs (about 60g - 63g each with shell)

Directions:

1. Preheat oven to 200°C degrees.
2. Place the water, butter, and salt in a heavy saucepan. Bring to a boil. When the butter is completely melted, remove from the heat. 
3. Add flour all at once.
4. On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves sides of pan for approximately 3-4 minutes.
5. Transfer mixture to a stainless steel bowl, use hand mixer to beat for 2-3 minutes on low speed with paddle attachment. This allows it to cool down while mixing.
6. Turn mixer to medium and add eggs one at a time, beating after each egg.
7. The batter should be smooth and firm. You know you have added enough eggs when a dollop of batter lifted on a spatula curls over itself and forms a hook. (The dough should be smooth, shiny and as thick and as heavy as mayonnaise)
8. Spoon pastry into large pastry bag or cookie scoop.
9. Pipe into s or use small, medium or large scoops to make the shape you need, leaving a few inches between.
10. Bake at 200°C for 12 minutes, reduce the temperature of the oven to 160°C for 8 minutes or until the outside is golden brown, crisp and dry and they sound hollow.
11. Remove baking pan from oven and place it somewhere to cool.
12. Slice each one in half and spread thick with cooled filling.