Welcome to Kion Hoong Blog
June 25, 2011 Leave a comment
Palm Based Ice Cream
August 23, 2014 Leave a comment
Palm based ice cream replaces the milk fat in the ingredients with palm oil. For some this may be considered adulteration, but for others this a favorable choice. This is because it in no way will alter the taste in any significant manner, it may even improve the taste for some people. Some people seem it as a better choice because the animal fat is being replaced by the vegetable fat.
FORMULATION FOR PALM BASED ICE CREAM
Ingredient Percentage
Palm Oil 10
Milk powder 11
Syrup 3
Sugar 10
Emulsifier 0.3
Stabilizer 0.2
Flavor 0.2
Water Top up to 100 %
Procedure:
Mix the stabilizer with sugar and add into water at 50 oC with stirring
Mix the emulsifier with Palm Oil, heat until melt.
Add the remaining ingredients into the water phase and mix well
Mix the oil phase and liquid phase together and mix with a high speed blender.
until homogenous.
Cool down as fast as possible
Ice cream
to 5 oC
Maintain at 5 oC for minimum of 4 hours.
Run the mixture through a scraped surface tubular heat exchanger with mixing.
Filled into containers and placed in blasted freezer with temperature of -30-40oC
How to make wafer biscuit?
February 8, 2014 Leave a comment
Filled Butter milk Buns
February 6, 2014 Leave a comment
But
ter buns are usually unfilled in the fast food restaurants.
Filled butter buns make use of margarine as oil component and milk fat to add to the buttery taste of the filling.
The aroma of the filling augments that of the baked bun is indeed mouth watering.
Ingredients:
250 g bread flour or high protein flour
7 g instant yeast
35 g castor sugar
50 g milk powder
150 ml water
30 g Margarine
1 egg
Total 522 g
Fillings
220 g margarine
60 g icing sugar
50 g milk powder
150 g plain flour
Total: 480 g
Method
Put bread flour, yeast, sugar, into a mixing bowl and mix well.
Put in egg and slowly pour in water
Use slow speed to knead the dough for 5 minutes
Add in margarine and knead about 20 minutes at medium speed
Remove dough from the mixing bowl, shape into a smooth ball and put int a greased bowl.
Cover with wet cloth.
Leave aside to prove till double in size.
To test, press down with finger, the dough should rise up again and fill up the hole
Punch down and knead again till smooth
Divide into 12 equal portions
Wrap one portion of batter with one portion of filling prepared previously
Leave aside for further 30 minutes or until double in size
Bake at 190 oC for 10 -15 Minutes
Crispy Cornflakes Cookies
January 29, 2014 Leave a comment
Cornflakes cookies is popular during the Chinese New year . For this recipe, only plant based butter oil substitute is used.
Ingredients
- Butter Oil substitute 120g
- icing sugar sifted 70g
- Flour sifted 94g
- Bread flour 26g
- Corn flour sifted 30g
- Milk powder 30g
- Egg yolk 20g
- Vanilla 30g
- Raisin 30g
- Corn flakes 100g
Procedure
Cream margarine and icing sugar till light and fluffy, beat in egg yolk and vanilla
Fold sifted flour mixture into butter mixture
Add in raisins and mix evenly
Scoop a teaspoon of mixture and roll with the cornflakes
Shapes into balls and place into small colored paper cups
Bake in a pre-heated oven at 170oC for 21 Minutes till golden brown
Cool down and store in air tight containers.
Things to note:
Butter Oil Substitute is used instead of butter. The butter oil substitute contains no trans fatty acids or cholesterol. It is a better choice health wise.
Making Kueh Makmur using Vanaspati as the oil component
January 28, 2014 Leave a comment
Kueh Makmur or Kueh Mo Mo is a delicacy in Malay Hari Raya or Chinese New Year in Malaysia. Its melt in the mouth property is the reason why it is the favourite during the festival seasons.
It is simple to make but require some skill to make a difference. The oil component is usually constituted of Ghee. It can also be replaced by Vanaspati or vegetable ghee. Vanaspati has the advantage of commanding lower price and it is cholesterol free compared to ghee.
Recipe:
- Vanaspati 250 g
- Butter Oil Substitute 120 g
- Flour 500 g
- Milk powder 150 g
- Icing sugar +milk powder : 100 g
Procedure:
Mix flour and milk together
Mix butter Oil substitute and vanaspati together, do not mix too long
Mix flour and milk mixture into the fat mixture and roll into balls shape
Bake at 180o C until slightly golden color about 12 minutes
Leave for a while and roll into sugar & milk powder mixture
The cookies contain no animal fat and is suitable for vegetarian.
Transparent Soap made from palm oil
April 17, 2013 Leave a comment
By adding coconut oil and palm oil as the main oil ingredients together with ethanol and water, we are able to come up with a transparent soap which has lasted more than 8 months without losing its tansparency and fragrance. The resultant soap should be put into the fridge straight after finishing to remain clear.
Transparent Soap
MAKING POTATO BISCUIT WITH DOUGH FAT
November 25, 2012 Leave a comment
Potato Biscuit
Dough fat is a versatile bakery fat containing palm oil as the main ingredient. It is used mainly for making biscuits. Its higher solid fat content at processing temperature provide an excellent structure to facilitate the production and baking process. There is no need for hydrogenation and other modification process. Thus the product does not contain trans fatty acids which are harmful to health.
RECIPE for POTATO BISCUIT
Low protein flour: 120 g
Potato mash flour: 40 g
Salt: 0.5 t
Sugar flour: 0.5 t, or 3 g
Dough fat : 30 g
Water 2 T
Procedure: Mix low protein flour, potato mash flour, sugar and salt evenly.
Mix in Dough fat to make the mixture crumble like.
Pour in water to create an even dough.
Put the dough inside a plastic bag and press it into a thin sheet of 3 mm.
Cut into evenly square pieces.
Put the biscuits on top of a baking tray lined with some nonstick papers
Use fork to makes perforations on the surface of the biscuits.
Bake at 160 oC for 12-15 minutes.
Cool and serve.
Refined Coconut Oil– an excellent frying medium
November 24, 2012 Leave a comment
Fried Onion Rings
Coconut trees are abundant in tropical areas. A lot of coconuts are produced the whole year around. Coconut oil is extracted from the kernel of mature coconut from coconut palm. Coconut oil is heat stable due to its unique properties. It is a very good medium for deep frying of potato chips, onion rings, nuts and a wide varieties of fast foods. The resultant food is very crispy and not greasy because coconut oil has a low viscosity. The fried food has a longer shelf life as compared to food fried with polyunsaturated oils like sunflower oil, corn oil or soybean oil which are prompt to oxidation. Thus it can be used widely both in restaurants and in households. It is mainly composed of medium chain fatty acids. Unlike other oils with high content of saturated fatty acids Coconut oil can be easily assimilated by the body and will not accumulate as fats. It is of low melting point and remain as liquid at ambient temperature in tropical country. The recommend frying temperature for coconut oil is 150 to 180 oC .
Recent studies had discovered a lot of benefits with regard to coconut oil in contrary to the previous beliefs.
It contains no cholesterol and will not promote the cholesterol level.
Recipe for Fried Onion Rings
4 medium sized anions
1 cup Milk
100 g Instant potato powder
1 tablespoon cheese power
2 tablespoons 5 Spices powder
4 tablespoons all-purpose flour
2 tablespoons Corn flour
2 eggs
1 teaspoon of baking powder
1 teaspoon of salt
Mix the flours and baking powder and salt thoroughly and set aside. Cuts the onions into rings and soak in the milk for half an hour. Take out the onion rings and let dry. Cover the onion rings with the mixed flours, dust off extra and put aside. Coat the onion rings with the beaten eggs and repeat with potato powder. Fry in coconut oil at 175o C for 3 minutesTake out, drain the oil, let cool down a little, serve.
Making Mooncake using Butter Oil Substitute
August 27, 2012 Leave a comment
Baked Moon Cakes Recipe
Ingredients for the skin
240 grams mooncake golden syrup
75 grams Butter Oil Substitute
1/2 tsp baking soda
1/2 Tbsp alkaline water
300 grams superfine cake flour.
Filling
Buy or make your own about 1250 g of mooncake filling of your choice.
Method
Combine Golden syrup, cooking oil, baking soda and alkaline water in a bowl and mix well.
Slowly add in flour and mix well.
Cover the dough and set aside for a minimum of 3 hours.
Preheat the oven to 200 oC.
Divide the dough and fillings into small portions with each moon cake taking the ratio of 1 part skin and 2 parts filling.
Cover the filling with the dough skin before pressing onto a mooncake mold.
Release the mooncake by slightly tapping on the side of the mold.
Bake for 10 minutes, then remove from the oven to cool for 10 minutes.
Lightly brush the top and sides of the cake with an egg yolk wash.
Return the tray to the oven and bake for another 8 minutes at the same temperature.
Remove the cake and let to cool.
The moon cake is best served 1 or 2 days later.
Biodiesel
July 20, 2012 Leave a comment
Biodiesel
Biodiesel is a renewable fuel which is more environmentally friendly compared to the fossil fuel. Biodiesel can be made by using different feedstocks of vegetable origins.
The most common feedstock is used cooking oil. Beside creating added value to it, it is relatively cheaper to process and may contribute to the environment by recyling.
Other feedstock may include cheaper derivatives of palm oil like Palm stearin and Palm fatty acids distillate.
Ethyl Alcohol may be used, but it reacts slower and has lower yield compared to Methanol.
Methanol has toxic effects when exposed, and should be used with proper protective equipments.
The resultant fuel is equivalent to the fossil fuel in properties and may be added to the latter to be used in machineries and vehicles.
Success in turning the waste in Palm Oil industries may create extra revenue beside contributing to a greener environment.
Use your smartphone QR code reader for more information
Kion Hoong 