Baker House​​

Muesli and Chocolate Chip Muffins Ready in 45 minutes Ingredients: Serves: 12 muffins 150g muesli 300ml milk 1 whole egg 115ml vegetable oil or shortening fat 150g dark brown soft sugar 115g chocolate chips or chopped chocolate 100g chopped pecans or walnuts, divided 210g flour 4 teaspoons baking powder ½   teaspoon salt Preparation method: ·         Prep: 20 minutes | Cook: 25 minutes ·         Combine muesli and milk and allow to stand for 15 minutes. Preheat oven to 200 C . Grease each cup of one 12-cup muffin tin, or line with paper cases. ·         Stir egg, oil, the brown sugar, chocolate chips and 1/2 of the pecans into the muesli and milk mixture. ·         Combine flour, baking powder and salt. Add muesli mixture to flour mixture, gently stirring until just moist (do not over-mix). Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining walnuts. ·         Bake in the preheated oven for 20 to 25 minutes

Croissant Recipe 1 Kind of food: Qauntity 2 Ingredients: Qty/ Kg/L 3 Yeast 30 g 4 Flour 1000 g 5 Sugar 150 g 6 Butter Filling 700 g 7 Salt 20 g 8 Water 500 ml 9 Milk powder 50  g 10   Eggs 2pcs Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cut