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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***.



Please email to us or directly contact or sms for more information or to place your's order through our FB page: +6017 426 9628 or You may visit our FB page at https://www.facebook.com/FruitARTbakery

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Sunday, April 27, 2014

褐糖椰丝古时候面包 OLD CENTURY BROWN BREAD

简单美味的古时候褐糖椰丝面包。不材不涩的口感,而是松软湿润的组织;
即使是冷却了2小时,面包的组织还是柔软的。吃进嘴巴,越嚼越香。

这个面包只需简单的材料,及几分钟的时间即可做成面包团,再低温发酵至少12小时即可成为美味健康的手工面包了。此面包是不含有鸡蛋和牛奶成份,所以是适合持素的朋友咯!而且,此面包也不添加任何柔软剂及改良剂的。赶快试一试这美味的古时候面包或也可以称为懒人面包

食谱 RECIPE:
A:
高筋面粉 / HIGH PROTEIN 300克
全麦面粉 / WHOLEMEAL FLOUR   30克
夏威夷椰丝 / HAWAII DESICCATED COCONUT 30克
有机红盐 / ORGANIC RED SALT       4克
酵母 / INSTANT YEAST               4克
褐糖 / MOLASSES SUGAR              50克

B:
清水或无糖豆奶 / PLAIN WATER OR UNSWEETENED SOY MILK 250克+ -
玉蜀黍油 / CORN OIL              15克

做法 METHOD:
1. 将高筋面粉过筛在大钢盆里,然后加入A的其它材料混合均匀。
    SIEVE THE HIGH PROTEIN INTO A BOWL AND POUR IN OTHER INGREDIENTS [A] AND MIX WELL.

2. 将清水无糖豆奶慢慢加入,然后用擀面棍搅拌均匀至成为湿黏的面团即可。
    SLOWLY ADD IN THE PLAIN WATER OR UNSWEETENED SOY MILK, AND THEN USE       ROLLING PIN TO MIX ALL BECOME A MOIST AND STICKY DOUGH.

3. 最后加入玉蜀黍油再拌匀即可。
   LAST, ADD IN CORN OIL AND MIX WELL.

4. 然后盖上一张保鲜膜,让它在室温休面30分钟后才将它放入冰箱低温发酵至少12小时
   COVER THE DOUGH WITH A SHEET OF CLING WRAP AND LET IT REST UNDER ROOM TEMPERATURE ABOUT 30 MINUTES, THEN JUST LET IT FERMENT IN REFRIGERATOR ABOUT 12 HOURS.

5. 12小时后,把它从冰箱拿出来,回温30分钟
   AFTER 12 HOURS, BRING IT OUT FROM REFRIGERATOR AND SIT UNDER ROOM TEMPERATURE ABOUT 30 MINUTES BEFORE SCALE AND SHAPING.

6.然后即可切割秤重,再让它休面15分钟。 15分钟后,即可整形,排盘后进行最后45分钟+-发酵。
AFTER SCALE AND CUT, LET ITS REST FOR 15 MINUTES THEN SHAPING AND LET ITS FERMENT ABOUT 45 MINUTES+- BEFORE BAKING.

7. 预热烤箱上下火 200度用200度烘烤10分钟后,转下180度再烘烤10分钟或至金黄色即可。
  PREHEATED THE OVEN TO 200 DEGREE CELSIUS, TOP & BOTTOM.
BAKE IN 200 DEGREE CELSIUS FOR 10 MINUTES THEN TURN THE HEAT TO 180 DEGREE CELSIUS AND BAKE FOR ANOTHER 10 MINUTES OR TIL GOLDEN BROWN.

8. 把烘熟的面包移出烤箱,放在架子上冷却。
   LET THE BREAD COOLING ON THE RACK BEFORE SERVE.

提示:
TIPS:

  • 不要一次性把水份加入,避免面团过于潮湿不能成团。
  • DON'T POUR ALL WATER TO THE DOUGH TO PREVENT IT BECOME OVER MOISTURE DOUGH.
  • 休面的面团需要盖上保鲜膜,以免表层过于干燥。
  • COVER THE DOUGH WITH A CLING WRAP WHEN RESTING THE DOUGH TO PREVENT THE DOUGH SKIN BECOME DRYNESS.
  • 最后发酵前,在面团上喷洒少许水有助于面团发酵。
  • BEFORE LAST FERMENT, SPRAY SOME WATER ON THE DOUGH.


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Friday, April 18, 2014

Wednesday, April 16, 2014

缤纷果冻


这次的蛋糕里面加入了自制的QQ巧克力布丁馅,蛋糕表面不但以水果来装饰,还淋上一层果冻,让整个蛋糕表面看起来是亮亮的。。。
缤纷果冻

- 海绵蛋糕
- QQ巧克力布丁与龙眼内馅
- 巧克力围边
- 鲜奶油
- 5式水果
- 果冻表层

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Monday, April 14, 2014

素杯子蛋糕 VEGETARIAN CUPCAKES


- 素海绵蛋糕 / 牛油蛋糕
- 高级鲜奶油 
- 豆奶
- 沙拉油
- 维尼拉

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Saturday, April 12, 2014

AZUKI WITH GREENTEA CUSTARD PUFF 红豆绿茶卡氏哒酱泡芙

好好吃的泡芙食谱来了。。很简单的。。。
馅料可以是custard,fresh cream,ice cream,或者 咸的馅料,salad with tuna, egg mayo等等,小孩子吃的话,上面可以淋上巧克力酱,那就是变成eclair。。。
可以挤成长形和圆形,通常用plain nozzle 或 star nozzle。。这次我用star nozzle。。
泡芙皮食谱: A: 无盐牛油 unsalted butter 80克 全脂牛奶 full cream milk 25ml 【也可以把它的份量换成清水】 清水 plain water 200克 盐 salt 1/4tsp 褐糖 brown sugar 10克
B: 高筋面粉 high protein 175克
C: 鸡蛋 egg 4 - 5粒 【分次加入】
做法: 1. Bring A ingredients to boil 100%. 将材料A放入深锅子里,然后煮滚,要100%滚咯!
2. And then, sieve the ingredient B and pour it all into boiling mixture 1 and stir it immediately til it become unsticky dough and ff the heat and pour the dough into a metal bowl and let it cool down. 把材料B筛过,然后加入已经煮滚的混合物1里,快速拌匀至成为不粘锅的面团,然后即可熄火,倒入铁盆里待凉。
3. When the dough become cold, start to put in the egg 1 by 1, and mix them together to become a soft dough.[ not so watery dough]. 当面团冷却后,即可开始把蛋液分次加入,使它变成软面团。【不可以太水】
4. Put the batter into a piping bag with star nozzle then pipe it on the greaseproof paper either in round or rectangular shape. 将软面团放入挤花袋里,将它挤在铺了烘焙烤纸上,可以是圆形或长方形。
5. Pre-heat the oven to 200 degree celcius, top n bottom heat. Then, put the tray on the bottom and bake it for 25 minutes or until golden brown. 把烤箱预热至200度,上下火,然后把烤盘放入,最底层,烘烤约25分钟或至金黄色即可。
6. When it cooked, lightly move it on the rack n let it completely cool down before pipe in the filling. 烤熟后,轻轻的将它放在铁架上,让它完全冷却后才把馅料挤入。
tips/贴士: 1. Before put the dough into a oven, slightly spray little bit of plain water on the dough, this can help the dough puff up 100%. 还未把烤盘放入烤箱前,在软团上喷少许清水,有助于泡芙可以在烤箱能100%的发起来。
2. When mix with the egg mixture, remember don't make it too watery if not it can't hold it shape perfectly, 当和鸡蛋液混合时候,记得别让它变得太稀,不然挤出来的泡芙糊很快就散开,很难支撑其形状。
3. When on baking time, do not open the oven door because it will make your puff sink down easily. 在烘烤过程,千万别打开烤箱的门,这会让你的泡芙很容易的沉淀下来。
4. This recipe is using A type egg. 此食谱是用A级鸡蛋。
5. Don't pipe in the filling in all puff if u cannot finish its on one day cause the filling will make your puff become softener.Keep unfinished puff in Tupperware in refrigerator and re bake its in 150 degree Celsius oven about 10 minutes to make it crispy back. 如果一天里吃不完,那别把所有泡芙都挤入馅料,这会造成你的泡芙回潮。 把泡芙收在塑胶盒子里然后冷藏起来,下次要吃前,用150度烘烤10分钟后再挤入馅料来吃。
如有不明白处,可以去到本页专页留言,我会尽快回复您:https://www.facebook.com/FruitARTbakery

Wednesday, April 9, 2014

万能字设计@水果蛋糕


万能字设计@水果蛋糕

发,发,发。。啊!这次本店出真字给大家啦!赶快去买咯。。。!!

- 海绵蛋糕
- 各式水果
- 水果内馅
- 巧克力
- 植物性鲜奶油

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Tuesday, April 1, 2014

MINION FACES CUPCAKES


- 牛油蛋糕
- 翻糖
- 果膏 / 牛油淇凌
- 巧克力

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BLUE WAVE


- 素海绵蛋糕
- 杂果内馅
- 植物性鲜奶油
- 蓝莓果膏
- 各式水果
- 巧克力装饰片

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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***]