Now !!! FruitART bakery Provide Delivery Services...宅配服务

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

&

Please scroll down to get the Term & Conditions
【ALL PICTURES SHOWN ARE FOR ILLUSTRATION PURPOSE ONLY】 ;






Thursday, August 14, 2014

2014年中秋月饼名单表











【可以请自上门拿取月饼的顾客将享用5%的回扣 !】
2014年中秋月饼名单:
传统月饼:
  • 玫瑰红豆沙月饼
  • 红麴蔓越梅与火龙果莲蓉月饼
  • 纯莲蓉瓜子月饼
  • 绿明珠白莲蓉月饼


燕菜月饼:【此款月饼分为内馅外皮
  • 褐糖煎堆椰奶燕菜月饼 - 内馅:褐糖煎堆 。外皮:椰奶
  • 豆奶与红豆沙燕菜月饼 - 内馅:红豆沙。外皮:豆奶
  • 咖啡起司燕菜月饼 - 内馅:起司。外皮:咖啡
  • 养生白木耳,枸杞红枣燕菜月饼 - 内馅:白木耳,枸杞红枣。外皮:奇异籽


QQ冰皮月饼:
  • 蓝莓莲蓉与起司冰皮月饼【限量】
  • 黄金榴莲莲蓉冰皮月饼 【限量】
  • 绿明珠黑芝麻冰皮月饼
  • 日式抹茶冰皮月饼
更多详情请游览本页专页:

艾利斯百利甜酒巧克力慕斯蛋糕


- 黑巧克力慕斯
- 百利甜酒 【含有酒精成份】
- 海绵蛋糕
- 植物性鲜奶油
- 草莓
- 巧克力装饰
- 果膏

Kindly Visit Our FB Page For More Information:
请游览本页专页:

Thursday, August 7, 2014

杰升版本甜老面面种与主面团





食谱采至:Jentson Homemade Recipe

杰升的甜老面面种:

高筋面粉 350
低筋面粉 150
炼奶 140
有机红盐 4
酵母 5

全蛋 60
无糖豆奶 230克【不要一次性倒完】


Crisco白油或牛油 50

甜老面面种的做法

1. 将所有材料放入搅拌缸内拌成团,然后才把油脂加入。

2. 继续拌成一个100%光滑,富有弹性及出现薄膜的面团。

3. 把拌好的面团收面滚圆,放入涂油的钢盆里,盖上保鲜膜然后放在温暖处室温
发酵4小时

4. 4小时候即可准备与主面团材料搅拌成另外一个面团。

主面团:

甜老面面种 500
高筋面粉 350
自发面粉 150
炼奶 140
有机红盐 4
酵母 5

全蛋 75
动物性鲜奶油 100
无糖豆奶 80 【不要一次性倒完】

Crisco白油或牛油  120 【分次加完】

主面团的做法:

1. 将甜老面面种与其它材料拌成团,然后才把油脂分次加入。

2. 继续搅拌成100%光滑,柔软及出现薄膜的面团即可。

3. 收面滚圆后,放入涂油的钢盆内,盖上保鲜膜,放温暖处室温发酵【1小时】。

4. 1小时后,拿出来放在干净桌面,按扁面团排气,然后分割出你要的重量,滚圆再盖上保鲜膜进行中间发酵或也称为【休面15分钟】。

5. 休面后,即可进行制作你要的面包造型,然后排盘或者放入特定模子内。

6. 喷洒少许水份,盖上保鲜膜,放温暖处室温发酵【90分钟】。

7. 预先在15分钟前预热烤箱 180度 上下火,烘约 35分钟 
【此温度和时间是烘烤500克重量的吐司】。

8。 150/160度 上下火,烘约15 - 18分钟
【此温度和时间是烘烤造型面包】

注:
  • 如果不能再当天制作主面团那就把甜老面面种室温发酵1小时后冷藏12小时
  • 甜老面面种最多可以收藏3天
  • 加白油的面包会比较松软,牛油则比较香
  • 没有自发面粉,可以改用低筋面粉+半茶匙泡打粉
  • 有机红盐可以用普通盐巴替代
  • 面团务必搅拌至100%光滑,弹性及有薄膜出现,那做起来的面包才会好吃
  • 发酵时间很重要,不可以太少或太多
  • 过度发酵的面团会产生酸味
  • 烘烤温度和时间只供参考,请依你的烤箱做出适量调整
  • 在未入烤箱烘烤前,可以用全蛋液+少许水+少许盐巴+少许食油,拌成的涂面料图在面团上,切记用软毛的brush轻轻的刷上
  • 也可以在面包出炉后,刷上融化牛油
  • 面包或吐司出炉后要立刻重敲,脱模放在架子上冷却


Wednesday, August 6, 2014

黑麦老面种馒头 食谱采至:Jentson Homemade Recipe



不一定要完全使用黑麦老面种的,您可以使用所剩下来的任何面种来制作这款馒头。我是用剩下来的冷藏黑麦液种,这液种已经冷藏3天了。如果您要用新鲜的面种那建议冷藏12 – 16小时后才拿来做这款馒头,那才会达到Q软的口感咯!
我是用手揉面的。所以各位有面包机的就尽量使用面包机来揉面咯!不然手会酸,还会抖,哈哈!面包机功能:8号,揉至光滑不粘的面团即可。

如果用手揉面,那就是要三光即可发酵咯!

至于,对新手们来说一定不懂如何制作面种吧?以下是我的黑麦面种食谱:

黑麦粉【Rye Flour】250克
高筋面粉 50克
酵母 5克
褐糖 50克
温水 300克

=把全部材料混合均匀即可,盖上保鲜膜然后室温发酵30分钟,冷藏发酵12 - 16小时。此面种不但可以拿来做馒头,包子还可以拿来做面包咯!

如果找不到黑麦粉,那可以用全麦面粉或高筋面粉来替代。

第一次发酵:【 90分钟】/ 排气 擀薄 卷起 切段 / 放入蒸笼  /

最后发酵: 40分钟】/ 水滚,转中火然后放上蒸笼蒸13- 15分钟。

A:
任何老面种 180
中筋面粉 120
低筋面粉 180
泡打粉 6
酵母 4

B:
牛奶或无糖豆奶 120
褐糖 45
盐巴 2

C:
白油 30

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***]