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PLEASE TAKE NOTED THAT ALL CUSTOMERS, PLEASE ORDER THE CAKE 3 DAYS EARLY FOR FRESH CREAM CAKE & CARTOON SHAPE OR DRAWING MUST ORDER 5 DAYS EARLY! AND, We Also Provide Cakes Delivery Services ON CERTAIN PLACES***.



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【ALL PICTURES SHOWN ARE FOR ILLUSTRATION PURPOSE ONLY】 ;






Saturday, December 29, 2012

壽桃之鮮奶油水果蛋糕

 
CAKE BASE: PANDAN SPONGE CAKE
FILLING: FRESH CREAM + FRUITS
TOPPING: FRESH CREAM + FRESH FRUITS
DECO.: WHITE SEMISWEET CHOCOLATE
 
KINDLY VISIT OUR FB PAGE FOR MORE INFOMATION:
 

Monday, December 24, 2012

D.I.Y EDIBLE CHRISTMAS TREE

- 这是手工制圣诞树,可以使用鲜奶油或者buttercream来制作这漂亮可爱的圣诞树。。。

- 材料:waffle cone,deco powder,打发鲜奶油或buttercream。。

图片顺序是从左边往下,然后右边往下。。。
...
1. 准备waffle cones,把3个waffle cone叠在一起。
2. 用22号piping nozzle先在waffle cone顶部挤出小粒奶油。
3. 然后从上往下,一圈圈的挤出奶油,大概盖满80%的waffle cone表面。
4. 这时候,即可把deco powder装进如照片里的罐子,横拿然后轻轻挤压让deco powder如粉末般均匀的喷洒在圣诞树上。【我是使用 Chef Tan See Fong 出产的deco powder】
5. 均匀喷洒后,圣诞树就完成了,可以使用星星糖颗粒来装饰。。。。或者在圣诞树上洒上少许snow powder来装饰!
 
 

素巧克力湿润蛋糕

by FruitART bakery & Your Homemade Taste on Tuesday, October 16, 2012 at 8:28pm ·
这蛋糕类似【荤】的湿润蛋糕,烘烤后蛋糕可以以巧克力奶油馅叠起,再以巧克力酱淋在蛋糕体上,再加以装饰,即变成美味可口的【素巧克力湿润蛋糕】。
因为此蛋糕屋鸡蛋,所以都是靠面粉里的筋度来支撑蛋糕体,让蛋糕吃起来不会软绵绵,使用高筋面粉可以使蛋糕口感变佳!
这蛋糕口感不会像面包那样咯!放心咯。。。
材料A:
  • 高筋面粉 60克
  • 普通面粉 40克
  • 双倍泡打粉 4克
  • 苏打粉 1克 【可以去除如不要】
  • 巧克力粉 15克
材料B:
  • 维尼拉香精 5克
  • 幼糖 80克
  • 盐 2克
  • 无糖豆奶/牛奶 160克
  • 玉蜀黍油 45克
做法:
  1. 将材料A筛过 X 3次,放进钢盆里。
  2. 加入材料B里的盐、糖、维尼拉香精拌匀。
  3. 然后,一边用手拌式搅拌,一边倒入牛奶/无糖豆奶拌匀即可。
  4. 最后,放入玉蜀黍油,搅拌方式和上面相同。拌匀即可,别过度搅拌!
  5. 一旦搅拌均匀,立刻倒入涂油铺纸的6/7吋模子里,放入预先预热10分钟,180度的烤炉里烘烤 20 - 25分钟或至熟。

METRIC CONVERSION FACTORS 單位換算表

by FruitART bakery & Your Homemade Taste on Monday, October 29, 2012 at 8:41pm ·
WEIGHT 【重量】 【GM = 克、OZ = 盎司、POUND = 磅、KILOGRAM/KG = 公斤】
1 OUNCE [OZ] = 28.35 GM
1 GRAM = 0.035 0Z
1 POUND = 454 GM
1 KILOGRAM = 2.2 POUNDS

VOLUME 【體積】【ML = 公升、LITERS/L = 升、CUP = 杯】
1 FLUID OZ = 29.57 MILLILITERS 【ML】
1 ML = 0.034 FLUID OZ
1 CUP = 237 ML
1 QUART = 946 ML
1 LITER【L】= 33.8 FLUID OZS

LENGTH 【長度】【INCH = 英寸】
1 INCH = 25.4 MILLIMETERS 【MM】
1 CENTIMETER 【CM】 = 0.39 INCH
1 METER 【M】 = 39.4 INCHES

TEMPERATURE 【溫度】【FAHRENHEIT = 華氏、CELCIUS = 攝氏】

TO CONVERT FAHRENHEIT TO CELCIUS : SUBTRACT 32, THEN MULTIPLY BY 5/9.
如要把華氏換算成攝氏:那就把華氏減掉 32 再乘以 5,除 9
CONVERT 140 FHRENHEIT TO CELCIUS
把140華氏換算成攝氏
140 - 32 = 108
108 X 5 ÷ 9 = 60 攝氏 【CELCIUS】

TO CONVERT CELCIUS TO FAHRENHEIT: MULTIPLY 9/5, THEN ADD 32.
如要把攝氏換算成華氏:那就把攝氏乘以 9 除 5,再加 32.
CONVERT 150 CELCIUS TO FAHRENHEIT
把150攝氏換算成華氏
150 X 9 ÷ 5 = 270
270 + 32 = 302 華氏 【FAHRENHEIT】

OTHERS:【只供參考,因為液體和固體的重量會不一樣,而且每個食材的重量也會不一樣】
1 CUP = 1杯、1 TABLESPOON = TBSP = 湯匙、1 TEASPOON = TSP = 茶匙
1 TEASPOON = 5 GM
1 TABLESPOON = 3 TEASPOON = 15 GM
1 CUP = 16 TABLESPOON = 48 TEASPOON = 240 GM
1/4 CUP = 4 TABLESPOON
1 CUP HIGH PROTEIN = 120 GM +/-
1 CUP LOW PROTEIN = 107 GM +/-
1 CUP WHOLEMEAL = 130 GM +/-
1 CUP CASTOR SUGAR = 202 GM +/-
1 CUP ICING SUGAR = 130 GM +/-
1 CUP MILK POWDER = 114 GM +/-
1 CUP COCOA POWDER = 107 GM +/-
1 CUP FULL CREAM MILK = 227 GM +/-
1 CUP EVAPORATED MILK = 249 GM +/-
1 CUP SALAD OIL = 227 GM +/-
1 TABLESPOON CREAM = 15 GM +/-
1 TABLESPOON MILK POWDER = 7.1 GM +/-
1 TABLESPOON SALAD OIL = 15 GM +/-
1 TEASPOON YEAST = 4 GM +/-
1 TEASPOON BAKING SODA / BAKING POWDER = 4 GM +/-
1 TEASPOON DRY YEAST = 3 GM +/-
1 TEASPOON CREAM OF TAR TAR = 3.2 GM +/-
1 TEASPOON CORN POWDER = 4.2 GM +/-
1 TEASPOON CINAMMON POWDER = 2.1 GM +/-

GUM PASTE @ FONDANT

by FruitART bakery & Your Homemade Taste on Monday, October 29, 2012 at 9:06pm ·
這食譜裡的
【CONFECTONERS' SUGAR】是指100%純烘焙糖粉。
【GUM TAGACANTH】可以在烘焙店購得。
【GLUCOSE SYRUP】葡萄糖漿
【CYLINDER】桶子或直筒的罐子

A:
CONFECTIONERS' SUGAR 1250克
GUM TRAGACANTH 30克
WATER 190克
GLUCOSE SYRUP 60克

B:
CONFECTIONERS' SUGAR 250克 【揉麵時候用】

METHOD:
1. SIFT THE CONFECTIONERS' SUGAR INTO A BOWL
2. ADD THE GUM TRAGACANTH AND MIX IN.
3. MIX THE WATER N GLUCOSE SYRUP TOGETHER AND DOUBLE BOILD IT TIL MELTED AND LET IT COOL DOWN
BEFORE POUR IN THE MIXTURE ON ABOVE. MIX IT UNTIL SMOOTH.
4. TRANSFER THE MIXTURE TO A WORK SURFACE. KNEED IN THE REMAINING SUGAR 【B】, OR ENOUGH TO MAKE A SMOOTH, FIRM DOUGH.
5. ROLL THE GUM PASTE INTO A CYLINDER. COAT WITH A LIGHT FILM OF SHORTENING 【TO PREVENT DRYING】AND WRAP IN PLASTIC FILM. LET STAND OVERNIGHT

素X燒包 【適合素食者】

by FruitART bakery & Your Homemade Taste on Monday, October 29, 2012 at 9:37pm ·
素X燒餡料:
素X燒 200克 【切成粒狀】
橄欖油 適量
調味:【酌量】
清水、黑醬油、素耗油、胡椒粉、鹽、糖和芡粉。
做法:
1。 燒熱鍋子,放入橄欖油。然後放入切粒的素X燒,炒約5分鐘。
2。加入預先拌好的調味料,煮滾,試味后加入勾芡的水。。即可起鍋備用。【不可以煮太稀,不然很難包】
包子食譜:
A:
老麵團 100克
B:
即溶酵母 4克
幼糖 60克
鹽 1克
C:
包粉 290克
澄粉 20克
泡打粉 2克
D:
清水 150克 【分次加入】【不夠自加】
E:
橄欖油或CRISCO 15克
做法:
1,將A加入B里,在把篩過的C加入揉勻,然後分次的加入材料D,揉至變成
光滑麵團。
2. 把麵團放入塗油的碗裡,蓋上濕毛巾,發酵約1小時。
3. 桌面灑粉,取出麵團,輕揉麵團。
4. 分割每份37克,搟薄,包入餡料,放在油紙上。
5. 待包完全部后,燒開滾水,水裡加少許的白醋,然後以大火蒸12分鐘,熄火燜3分鐘才開蓋取出。
注:
加白醋在蒸鍋裡的水目的是讓包子看起來比較白。
在蒸包子時候,鍋蓋開小縫隙,蒸好后在悶3分鐘,目的是不要讓包子萎縮。
如果不要把餡料包在包子里,那可以把餡料包入【酥皮】里,拿去烘烤也很好吃咯!
老麵團食譜:
普通麵粉 100克
即溶酵母 1克
溫水 85克
鹽 -
做法:
全部材料混合均勻,揉成團,放進冰箱低溫發酵12小時即可或室溫發酵6 - 8小時。

CHEMICAL LEAVENERS 【Chemical Leaveners are those that release gases produced by chemical reactions】化学膨松剂

by FruitART bakery & Your Homemade Taste on Tuesday, October 30, 2012 at 10:19pm ·
BAKING SODA 【苏打粉或小苏打粉】
  • Is the chemical SODIUM BICARBONATE. 苏打粉是一种含有化学成分的粉类。
  • If moisture and acid are present, it release carbon dioxide gas, which leavens the product. 一旦遇到水份,苏打粉即会释放【二氧化碳】使食品膨松/发酵
  • Products leavened with SODA must be baked at once, or gases will escape and leavening power will lost. 食品里如含有苏打粉,应该搅拌后立刻烘烤,不然会导致【二氧化碳】消失而导致膨松/发酵效力消失。
  • It also balancing the product texture and color. 苏打粉作用是平衡食品的颜色和质地
  • If more leavening power is needed, baking powder, not more SODA is used. 如果食谱里含有泡打粉,那就不会用到苏打粉了。
BAKING POWDER 【泡打粉、单倍发粉、双倍发粉】
  • Are mixtures of baking soda plus one or more acids to react with it. 泡打粉是一种混合了苏打粉和其它酸性食材来发酵或产生其效果
  • They also contain starch, which prevent lumping and brings the leavening power down to standard level. 里面含有淀粉,以免结块而导致膨松/发酵效果不佳
  • Two types of BAKING POWDER
Single - acting baking powder 【单倍泡打粉/发粉】
  1. require only moisture to release gas 只能产生一次膨松/发酵效果
  2. like baking soda, they can used only if the product is to be baked immediately after mixing 和苏打粉一样作用,需搅拌后立刻烘焙
  3. no single - acting baking powders are using today because its release gas too quickly to be useful for more product. 目前市面上很难找到这款泡打粉,因为此发粉太快释放气体而导致烘烤后的食品不佳
Double - acting baking powder 【双倍泡打粉/发粉】
  1. release some gas when cold 当面糊冷却时候,它即会释放一些气体
  2. but require heat for complete reaction 在遇热时候会再次释放气体以达到膨松/发酵效果
  3. do not include more baking powder then necessary in a formula/recipe because undesirably flavours may be created. 不可以多加泡打粉在食谱所要求的份量外,以免造成不必要的差口感
  4. too much baking powder may cause the cake rise too much and then fall before they become set. 太多泡打粉会导致蛋糕发过度,而在还没有定型是严重塌下
BAKING AMMONIA 【臭粉】
  • is a mixture of ammonium bicarbonate, ammonium carbonate and ammonium carbamate 由碳酸氫銨、碳酸銨、氨基甲酸銨所组成的
  • it decomposes rapidly during baking to form carbon dioxide gas, ammonia gas, and water 它迅速分解,在烘焙過程中形成的二氧化碳氣體,氨氣,和水
  • only heat and moisture are necessary for it to work 只需热气和水份即可使它产生效果
  • it only can used in small products that are baked until dry, such as cookies 只能使用在饼干之类上
STORAGE OF CHEMICAL LEAVENERS 【如何储存化学膨松剂】
  • baking soda, powder, and ammonia must always be kept tightly closed when not in use 苏打粉、泡打粉和臭粉应该储存在密封的罐子里
  • if left open, the can absorb moisture from the air and lose part of their leavening power 如果把它打开放,它会吸收空气里的水份而导致功能失效
  • must stored in a cool place, because heat also causes them to deteriorate 应储存在阴凉地方,因为热能也能导致它们变质

YEAST DOUGH PRODUCTION 酵母面团的生产过程

YEAST DOUGH PRODUCTION 酵母面团的生产过程

by FruitART bakery & Your Homemade Taste on Thursday, November 1, 2012 at 7:48pm ·
There are twelve basic steps in the production of yeast breads
  • These steps are generally applied to all yeast products, with variations depending on the particular product.
  • 以下所介绍的步骤都是适合运用在所有发酵面团,至于面团的变化则取决于特定的产品。
  1. Scaling ingredients 秤量材料
  2. Mixing 混合
  3. Bulk Fermentation 发酵过程
  4. Folding or punching 折叠或排气
  5. Scaling or portioning of dough 秤量或分割面团
  6. Rounding 搓圆
  7. Benching 搓长
  8. Makeup and panning 整形和排盘
  9. Proofing 最后发酵
  10. Baking 烘烤
  11. Cooling 冷却
  12. Storing 储存
Mixing yeast doughs has three main purposes:
  • To combine all ingredients into a uniform, smooth dough. 混合所有材料变成均匀,光滑的面团。
  • To distribute the yeast evenly throughout the dough. 让酵母均匀的分配到整个面团。
  • To develop gluten. 扩展面筋
Three principal mixing methods are used for yeast doughs:
  1. STRAIGHT DOUGH METHOD
  • Also called the direct dough method, consists only one step: 也被称为直接发酵法,因为只需一个步骤:
  • Combine all ingredients in the mixing bowl and mix. 把所有材料放入搅拌缸里后再混合均匀,搅拌。
  • With fresh yeast, many bakers make good - quality products using this prosedure. 很多面包师利用新鲜酵母和这个方法时,都作出很好质量的面包。
  • Procedure: Straight Dough Mixing Method for Yeast Products 直接发酵法的制作过程:
  1. If using instant dry yeast, mix it directly with the flour. 如果使用即溶酵母,直接和面粉混合均匀。
  2. Add the flour to mixing bowl. 把搅拌均匀的面粉放入搅拌缸里。
  3. Add the remaining ingredients to the top of the flour in the mixing bowl. 把剩余材料放在面粉上。
  4. Mix to a smooth, developed dough. 搅拌至光滑,扩展面团【弹性】。
2. MODIFIED STRAIGHT DOUGH METHOD 【改良的直接发酵法】
  • For rich sweet doughs, the straight dough method is modified to ensure even distributuion of the fat and sugar. 这个改良的发酵法适合用在高糖份,高脂肪的面包食谱里,目的是让糖份和脂肪可以充份的扩展。
  • The fat, sugar, eggs, and flavourings are first blended until uniform before dough is developed. 脂肪,糖,鸡蛋和香精会预先搅拌。
  • Procedure:做法:
  1. If using instant dry yeast, mix with flour. 把即溶酵母预先和面粉混合均匀。
  2. Combine the fat, sugar, salt, milk solids, and flavourings and mix until well combined, but do not whiip until light. 先混合脂肪、糖、盐、牛奶和香精,然后将它们搅拌均匀,可是不可以打发
  3. Add the eggs gradually, as fast as they are absorbed. 最后分次的加入鸡蛋液,充份的混合一起即可。
  4. Add the liquid and mix briefly. 把液体加入
  5. Add the flour and yeast. Mix to a smooth dough. 加入液体后,把它混合成光滑弹性面团。
3. SPONGE METHOD 【海绵法或中种法】
  • Sponge Doughs are prepared in two stages. 这方法分为两个步骤
  • Is also called the sponge - and - dough method. 也被称为中种法或海绵与面团法
  • This procedure gives the yeast action a head start. 这个程序会让酵母先发酵
  • The first stage is called a sponge, a yeast starter, or a yeast pre - ferment.
  • Procedure: Sponge Method 海绵法或中种法制作过程
  1. Combine part or all of the liquid, all of the yeast, and part of the flour ( and, sometimes, part of the sugar ). 把部分或全部液体,全部酵母,部分面粉 【和部分糖份】混合一起。
  2. Mix into a thick batter or soft dough. Let ferment until double in bulk. 混合成浓稠面糊或柔软面团,让它发酵至两倍大。
  3. Fold ( punch down ) and add the rest of the flour and the remaining ingredients. 排气后和剩余材料一起混合。
  4. Mix into a uniform, smooth dough. 混合称为光滑及扩展的面团。

Thursday, December 20, 2012

VEGAN FRUITS CAKE


CAKE BASE: EGGLESS SPONGE CAKE
FILLING & TOPPING: FRESH CREAM WITH FRUITS
 
KINDLY VISIT OUR FB PAGE FOR MORE INFORMATION


X'MAS THEME CUPCAKES


 
CAKE BASE: RED VELVET CAKE [ WITHOUT COLOURING]
OR
ANY FLAVOURING BUTTERCAKE
 
TOPPING: BUTTERCREAM OR CREAMCHEESE FROSTING
 
1 SET = 16 PCS
 
KINDLY VISIT OUR FB PAGE FOR MORE IMFORMATION



Monday, December 17, 2012

CHOCOLATE VELVET CAKE WITH CREAM CHEESE FROSTING

 
FAB WISH ALL SUPPORTERS A MERRY CHRISTMAS
AND HAPPY NEW YEAR 2013
 

CAKE BASE: CHOCOLATE VELVET CAKE
FILLING & TOPPING: CREAM CHEESE TOPPING
 
KINDLY VISIT OUR FB PAGE FOR MORE INFORMATION



Thursday, December 13, 2012

STRAWBERRY BLOSSOM ICE CREAM CAKE @ 幸福草莓雪糕蛋糕



- ICE CREAM CAKE
- FRESH FRUITS
- SPONGE CAKE
- CHOCOLATE
 
KINDLY VISIT OUR FB PAGE FOR MORE INFORMATION:



TERM & CONDITION:

1) PLEASE GAVE THE ORDER BEFORE 3 DAYS FOR ANY CAKES, CREAM PUFF, ETC.

1a - PLEASE GAVE THE ORDER BEFORE 5 DAYS FOR DARK CHOCOLATE TRUFFLES & FONDANT ICING CUPCAKE.

2) GOODS SOLD IS NOT RETURNABLE OR EXCHANGE.

3) ADDITIONAL TOPPING, DECORATE ITEM OR FRUITS WILL BE EXTRA CHARGE.

4) OUTSTATION DELIVERY WILL BE EXTRA CHARGE . PLEASE REFER TO OUR'S DELIVERY SERVICE COLUMN.

5) IF WOULD LIKE TO CHANGE THE FRUITS FOR THE CAKE TOPPING, PLEASE SPECIFIC WHEN GAVE THE ORDER AND THE CAKE PRICE WILL BE ADJUST ACCORDING TO THE FRESH FRUITS YOU'RE CHOOSING.

6) SOME FRUIT CAKES PRICE MIGHT BE ADJUST ACCORDING TO THE FRESH FRUITS MARKET PRICE.

7) ALL CAKE SIZES ARE START FROM 7", 9" & 11.5" OR CAKE WEIGHT START FROM 500gm, 1kg & 1.5kg.

8) ALL OUTSTATION DELIEVRY SURCHARGES IS ACCORDING TO COURRIER SERVICES CHARGERS.

9) MINIMUM ORDERING FOR COOKIES TO OUTSTATION DELIVERY* ARE 3 BOTTLES.

10) ALL OUTSTATION DELIEVRY CHARGES WILL BEAR BY CUSTOMER.

11) IF THE COOKIES ARE LOST WHEN SENDING, WE'LL TRY OUR BEST TO CLAIM TOTAL LOST FROM COURRIER SERVICES. AND, IF UNCLAIM THEN FruitART bakery ONLY PAY BACK 50% TO THE CUSTOMER FROM THE TOTAL AMOUNT OF COOKIES IN BILL. (NOT INCLUDED COURRIER SERVICE CHARGE)***

12) ALL OUTSTATION DELIVERY PAYMENT MUST BE PAY 3 DAYS EARLY BEFORE COOKIES ARE SENDING OUT.

13) FruitART bakery RESERVES THE RIGHT TO ALTER, ADJUST OR AMEND THE CAKE PRICES, TERM & CONSITION, DECORATION AND TOPPING AT ANY TIME WITHOUT PRIOR NOTICE.
[ PAYMENT TERMS ]
To confirm an order, a non-refundable deposit of 50% of the balance or agreed amount is required. This will secure your requested date and cake order. The outstanding balance is due no later than 5days ( fondant cake / cupcake ) / 3days ( normal fresh cream cake ) before collection/delivery.
If you wish to have alterations that affect the cost, after this date, the balance will be adjusted accordingly.
Payments can be made by Bank Transfer to: MAYBANK OR PBB BANK , WE'LL INBOX OR SMS YOU THE ACC. NUMBER AFTER YOU PLACE AN ORDER.
[ CANCELATION POLICY ]
Deposits are non-refundable.

*OUTSTATION DELIVERY IS FOR CUSTOMER WHO ARE NOT STAYING IN PENANG** & KEDAH*. [ DELIVERY SERVICE ONLY PROVIDE WITHIN PRAI - ALOR SETAR ONLY***]