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STANDARD OPEARTING PROCEDURENO: FSMS-RC-01 DECONTRUCTED KLAPPERTAART
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Subject:STANDARD RECIPE PASTRY PROCESSApplied to:
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Issued by:Effective Date:
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Approved by:Date Revision:
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NAME RECIPE DECONSTRUCTED KLAPPERTAART
TOP 8 Allergen:
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YIELD/PORTION ShelfishTree Nuts
Gluten
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COST / Portion Fish
Dairy (Milk Product)
Soy
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CATEGORY ALACARTE ROSOPeanutEgg
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NOINGREDIENT QuantityUomPicture
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1COCONUT WATER500GR
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2SUGAR125GR
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3MARGARINE75GR
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4SOFT FLOUR40GR
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5MAIZENA25GR
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6VANILLA ESSENCE10GR
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7CONDENSE MILK200GR
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8RUM30GR
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9RAISIN3PCS
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10EGG YOLK25GR
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11BAKED SLICE ALMOND25GR
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12YOUNG COCONUT300GR
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Metode:
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1Mix liquid milk, granulated sugar, young coconut water, vanilla/rum, egg yolk, salt, cornstarch, cook over medium heat, stirring continuously, wait until it boils and explodes, turn off the stove.
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Add the butter and stir well, then add the young coconut, raisins, and sliced almonds. Stir well. Pour into the mold.
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3
Bake in a 200°C oven for 20 minutes, depending on your oven. Remove and let cool to room temperature, then refrigerate. Serve cold.
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COCONUT CREAM NAMALEKA
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NOINGREDIENT QuantityUomPicture
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1COCONUT PURE50GR
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2GLUCOSE8GR
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3FRESH CREAM50GR
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4WHITE COUVERTURE170GR
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5WHIPPED CREAM50GR
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Metode:
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Cook coconut pure and glucose set aside, heat cream rhen put into white chocolate couverture, combine it the forst batter and join with whipped cream slowly
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CARAMELIZED BANANA ICE CREAM
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NOINGREDIENT QuantityUomPicture
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1UNSALTED BUTTER30GR
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2BROWN SUGAR28GR
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3LARGE RIP BANANA3GR
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4BAILEYS 12GR
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5WHOLE MILK250GR
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6COLD HEAVY WHIPPING CREAM (DIVIDED)475GR
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7BROWN SUGAR110GR
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8LARGE EGG YOLK5GR
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9VANILLA ESSENCE10GR
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10CARAMEL SAUCE120GR
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*FINISHING WITH CINNAMON SEBAYON ESPUMA
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Metode:
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1
Remove the bananas from their peels and cut them into approximately 1/4-inch thick rounds.
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2
In a medium skillet, over medium heat, melt the butter. Add the brown sugar and stir until it is dissolved, about 1-2 minutes.
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Place the banana slices in the skillet. Cook for about 4-5 minutes until they are softened and caramelized. Stir occasionally, and make sure they are coated in the caramel sauce.
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Take the skillet off the heat and let the bananas caramelized in the skillet cool for a bit
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Blend together the following ingredients in a blender: the bananas that have been caramelized, heavy cream, whole milk, granulated sugar, vanilla extract, and salt.
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Mix until the amalgam is totally not lumpy in any way.
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Empty the banana mixture into a sizable bowl, and refrigerate, covered, for at least 3 hours or until it is thoroughly chilled.
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After chilling, pour the blend into an ice cream maker. Churn according to the manufacturer’s instructions, which typically span 20-25 minutes.
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When the ice cream attains a soft-serve-like state, scoop it into a container that will seal tightly and keep air out.
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Chill the ice cream for at least 2 hours after you make it to allow it to firm up before you serve it. Savor your awesome, luscious, caramelized banana ice cream that you lovingly made all by yourself!
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I hereby confirm that I have been on site to properly verify the Standard Recipe and Demonstrate
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all steps involved I the process outlined in the Standard Recipe
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Prepared by,Approved by,
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(Name)(Name)Ian Cameron
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(Position)(Position)General Manager
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(date)(date)(date)
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