Jenny Lapis
SERVINGS : 1.2kg (9″ X 9″ Tray)
INGREDIENTS:
Set A
- 20 – Egg Yolk (Large)
- 170gm (6oz) – Sugar
Set B
- 113gm (4oz) – Top Flour
- 2 tsp (9gm) – Rempah Kueh Spice
Set C
- 1 tin (454gm) – Golden Chun
- 2 tsp (9ml) – Rum Compound
Jenny Jelly
This is a chewy yummy beautiful looking jelly. Kids definitely will LOVE it.
INGREDIENTS:
Coloured Layers (200ml per layer)
- 4 packets – Jelly (Different colours)
- 800ml (200ml each) – Water
- 14 tsp (3½ tsp each) – Gelatine Powder
White Layers (200ml per layer)
- 1 can (350ml) – Evaporated Milk
- 250ml – Water
- 7 tsp – Gelatine Powder
Mini Hotdog Bun
SERVINGS : 16 (mini buns)
INGREDIENTS:
Set A
- 280gm – Bread flour
- 3 Tbsp – Sugar
- 1 tsp – Salt
- 50gm – butter
- 160gm – Milk
- 25gm (abt half a medium size egg) – Egg (Beaten)
Set B
- 1 tsp – Instant dry yeast
Set C
- 8 sausages (cut into half)
- 25gm (abt half a medium size egg) – Egg (Beaten)
Traditional English Scones
SERVINGS : 8
INGREDIENTS:
- 380g all-purpose flour
- 100g white sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 170g cup butter
- 1 egg, beaten
- 250ml milk (1 cup)
- 1/2 cup Cranberries (Optional)
*Customize by adding your favourite dried fruit or nut
STEPS:
- Preheat oven to 200 °C. Lightly grease a baking sheet.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8, and place on the prepared baking sheet.
- Bake 15 minutes in the preheated oven, or until golden brown.
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