Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g
Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g
Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g
Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g
Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g
Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g
Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g
Infobaketionmy

Cake Premix / Tepung Kek Segera (Banana, Red Velvet, Sponge/ Chocolate Moist Cake) 500g

Regular price RM4.20 MYR RM0.00 MYR Unit price per
*Repack from the original packaging*

Product features:
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Net weight: 500g
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BANANA CAKE MIX 香蕉蛋糕预拌粉

Ingredients
1. BANANA CAKE MIX 香蕉蛋糕预拌粉 1packet
2. OIL 油 / BUTTER 牛油 175ml
3. EGGS 鸡蛋 5pcs
4. (Optional) FRESH SLICED BANANA 香蕉(切成块状) 250g

Method of preparation
1. Put banana cake mix in a mixing bowl. Add in the eggs one by one and beat well until creamy. 将香蕉蛋糕预拌粉放入碗里。把鸡蛋一粒一粒的加入,然后拌打至光滑。
2. Add in fresh sliced bananas into the batter and mix well. 把切好的香蕉倒入面糊,搅拌均匀即可。
3. Then, add in oil / melted butter gradually and mix well. 逐步加入油 / 融化好的牛油,搅拌均匀即可。
4. Pour the batter into 9’ baking tin. Bake at 170*C for 40-45 mins until it turns golden brown. 把面糊倒入9’蛋糕模里。用170*C烘烤40-45分钟至金黄色

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PETTINA BUTTER CAKE MIX 牛油蛋糕预拌粉

Ingredients
1. PETTINA BUTTER CAKE MIX 牛油蛋糕预拌粉 1packet
2. SALTED BUTTER 牛油 360g
3. EGGS 鸡蛋 5pcs

Method of preparation
1. Put butter and pettina butter cake mix in a mixing bowl. Use low speed to beat for 2 mins. 将牛油和牛油蛋糕预拌粉放入碗里,用低速拌打两分钟。
2. Turn to medium speed and continue beating for another 5 mins. 转至中速,继续拌打大约5分钟。
3. Then, add in eggs gradually and continue beating until well mix. 然后,逐步加入鸡蛋,继续拌打至均匀即可。
4. Pour the batter into 8’ baking tin. Bake at 170*C for 45-50 mins until it turns golden brown. 把面糊倒入8’蛋糕模里。用170*C烘烤45-50分钟至金黄色

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SPONGE CAKE MIX 香草海绵蛋糕预拌粉 [11’’ CAKE TIN]

Ingredients
PART A
1. SPONGE CAKE MIX 香草海绵蛋糕预拌粉 1packet
2. EGGS 鸡蛋 8pcs
3. WATER 水 100ml
PART B
1. CORN OIL 玉米油 / BUTTER 牛油 100ml

Method of preparation
1. Put all ingredients A into a mixing bowl and whisk with low speed until well combined. 把材料A放入碗里,用慢速搅拌至均匀即可。
2. Increase to high speed and continue whisk for another 15 mins until thick and fluffy. 转至快速继续拌打约10分钟至蓬松。
3. Turn to low speed and add in ingredient B gradually. Continue whisk until it mix well. 转至慢速,逐步加入材料B, 继续搅拌均匀。
4. Pour batter into cake tin, bake at 175*C for 38-45 mins until it turns golden brown. 把面糊倒入蛋糕模内,以175*C烘烤38-45分钟至金黄色

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MOIST CHOCO CAKE

Ingredients
1. MOIST CHOCO CAKE MIX 1packet
2. EGGS 4pcs + WATER = 350ml
3. OIL/ BUTTER 250ml

Method of preparation
1. Put all ingredients A into a mixing bowl and whisk with low speed until well combined.
2. Bake at 175*C for 38-45 mins
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RED VELVET CAKE MIX

Ingredients
1. RED VELVET CAKE MIX 1packet
2. EGGS 200g
3. WATER 150g
4. OIL/ BUTTER 175g

Method of preparation
1. Put all ingredients A into a mixing bowl and whisk with low speed until well combined.
2. Bake at 180*C for 20-25 minutes