Rye Bread_550g

Bread Flour 350g

Rye Flour 250g

Salt 5g

Yeast 15g

Cold Water / Ice Water 250g

Format 15g

Shortening 20g

1. Yeast + cold water

2. Mix together all the dry ingredients ( bread flour, rye flour, salt, yeast, format ) then add in the yeast mixture little by little.

3. Shortening will be the last to add in.

*Tips: 5g - 1 teaspoon ( tsp )

          15g - 1 tablespoon ( tbsp )

          shortening use for greasing any dough, any bread..Don't use butter / margarine...too oily..

 

TALAM JAGUNG AND CUSTARD

Recipe: Bottom Layer

Rice Flour	¾ cup
Corn Flour	¼ cup
Custard Powder	¼ cup
Sugar	½ cup
Sweet Corn Cream	½ cup
Coconut Milk	1 ¾ cup
Yellow Colouring	A few drop
Salt	A pinch

Method: Bottom Layer

1.    Combine all the flour in a bowl.

2.    Add the salt, sugar and coconut milk.

3.    Blend well and strain.

4.    Put in a pan with plastic wrap and brush with oil.

5.    Steam for 20 minutes.

Upper Layer

Coconut Milk	1 cup
Pandan Juice ( 3 pandan leaves blend with water )	½ cup
All Purpose Flour	½ cup
Corn Flour	1 tbsp
Tapioca Flour	½ tbsp
Egg	1 nos
Sugar	1 tbsp
Salt	A pinch
Green Colouring / Pandan Paste	A bit

Method: Upper Layer

1.    Mix all the ingredients in a bowl.

2.    Blend well and cook until thicken.

3.    Pour the bottom layer and steam again for 20 minutes.