8P Concept Sdn Bhd

Your trusted baking partner!

Pineapple Roll Tarts 凤梨挞

It's yummy...try it today...melts in your mouth!
1. Beat 250gm Butter and 1 Egg Yolk till light and fluffy (whitish).
2. Add in 440gm 8P Pineapple Roll Tart Mix and mix for 2 mins.
3. Dish out and form the mixture into a dough using hands.
4. Shape and bake for 20mins at 180 degrees.

Ai Yue Bing Ice Peach 爱玉冰

1. Slowly pour 25gm Red Man Ice Jelly Powder into 1litre of boiling water.  Keep stirring till dissolve.

2. Add 2tbsp Red Man Peach Syrup into the mixture.  Mix well.  Pour into a 10" mould and let it set overnight in the refrigerator.

3. Cut the Peaches (1tin x 850gm) and Ice Jelly into cubes, add ice and Peach Syrup (to taste).

Ping Pi Mooncake (Snow Skin) 冰皮

1. Mix 500gm Snow Skin Premix with 200ml water.

2. Rub in 100gm Shortening, colouring and flavour into the mixture.

3. Rest for 5-10 minutes, cut and mould into shapes.

Note:  This Snow Skin remains soft even after refrigeration.  Just need to place it outside for 10 minutes before serving.

Tip:  Sprinkle some Kou Fun unto the mooncake mould before pressing the mooncake unto it.  Thus, it is easier to be knocked out.

Mooncake Fillings available: Corn, Green Tea, Lotus, Pandan Lotus, White Lotus, Yam, Black Dates, Durian, Chocolate, Tiramisu, Banana, Dragon Fruit, Pumpkin, Red Bean, Mixed Nuts and Black Sesame.

Green Nut Biscuits 青豆饼

1. Dry mix 160gm Green Nut Flour and 80gm Icing Sugar.

2. Add in 1/4 tsp Salt, 120gm Rose Flour and 100ml - 110ml Groundnut/Corn Oil, and form a dough.

3. Roll out the dough using Rolling Pin (place plastic sheets below and above the dough).

4. Cut and shape, place the them on silicon-paper lined tin and bake for 15-20mins at 180degrees.

Pop Corn!! 爆米花

Method of popping your own Pop Corn!! 

1. Pour 50ml Cooking Oil into a stainless steel wok (about 14" W and 6" deep) and place 35gm Pop Corn kernels into the wok evenly. 

2. Cover the wok and heat up the wok with low fire...and hear the corn kernels pop within 1-2mins intensively!  

3. When the popping sound slows down a little, shake the wok a little so to even out the corn kernels.  Off the fire once the popping sound reduce to 2-3 pops.  Take out the pop corn and pour melted butter or honey over it.  Serve immediately.      

Cheese Tart/Fruits Tart 芝士挞 / 水果挞

Cheese Tart

Tart shell:--
1.  Mix well 250gm Butter and 1 (size B) egg (3 mins).
2.  Add in 440gm 8P Tart Shell Mix and form a dough.
3.  Press dough unto tart moulds and bake till golden brown.  Remove from oven.

Cheese Filling:--
1.  Beat 500gm Cream Cheese, 130gm Castor Sugar and 70gm Butter until creamy.
2.  Add in 1 (size B) egg, mix well.
3.  Pipe cheese filling into baked tart shells and bake for about 10 mins at 180c.

Note: 2 drops of any flavour can be added to the cheese filling (flavour depends on your liking).  Alternately, you may instead add in Blueberry Filling or Strawberry Filling.

Fruit Tart

Tart shell:--
1.  Same preparation of Tart Shell as above.

Fruit Tart Filling:--
1.  Whip up 300gm Red Man Topping Cream and pipe into the baked tart shells. 
2.  Cut fruits (kiwi, strawberry, peach) and place on top of the Cream.
3.  Brush *Glazing Gel over the fruits (for that shinny finish!)
*Dilute Glazing Gel with some water before applying.

Chocolate Chips Cookies 巧克力粒饼

1.  Mix 125gm Chocolate Chips into 500gm 8P Biscuit Mix.

2.  Rub in 250gm Soften Butter and form a dough.

3.  Mould and shape, bake for 15-20mins at 180degrees.

Cream Puffs 泡芙

1. Heat 250ml water and 150gm salted butter to soft boil, reduce heat.

2. Mix in 125gm self-rising flour slowly, stirring it with a hand-held whisk, mix till well blended into a soft dough.  Remove from heat.

3. Put the dough into the mixing bowl, add in 4 (b) eggs one at a time, mix well using speed 1-3.  

4. Fill batter into a piping bag, and pipe onto a silicon-lined baking tray, each dough to be 1.5" apart.

5. Bake at 200degrees for 15mins, reduce heat to 150degrees and bake for 3mins.

6. When cool, pipe in whipped cream, serve (when it's soft).

Sweet Appam

1. Combine 250gm Rice Flour, 5gm Instant Yeast and 10gm Castor Sugar in a large bowl.
2. Add in 250-280ml Water, mix till smooth batter.  
3. Cover with cling film, leave it at room temperature for 8 hours (if it's overnight, refrigerate not more than 48 hours).
4. Add in 5gm Fine Salt, 60gm Castor Sugar, 200ml Thick Coconut Milk and 2 large eggs (beaten).  Mix well.
5. Pour unto non-stick pan, swirl the batter after 3 seconds.  It's cooked when it's fluffy and not wet.

Butter Cookies 牛油饼

1. Mix 60gm *icing sugar and 250gm salted butter (soften).
2. Mix in 210gm *rose flour and 70gm *corn flour.
3. Shape and mould, bake at 150degrees for 15-20mins.

*Sieve first.

'German' Cookies 德式酥饼

Popular 'German Cookies' Recipe 德式酥饼食谱:  
1. Beat 250gm Salted French Butter & 65gm Icing Sugar till fluffy.  
2. Mix in 300gm Potato Flour & 160gm Rose Flour.  
3. Shape and bake at 160degrees for 15-20 mins.

Note:  Sieve flour and sugar first.

All ingredients available in 8P (57, Jln Medan Midah, Tmn Midah, Cheras, KL. 03-91329008)!  

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