Sell (READY STOCK) BlueKey Self-Raising Flour 1kg / Tepung Berserbuk Penaik/HALAL best price

Product details of Blue Key Self-Raising Flour 1kg Features Enriched with vitamin B1, B2, niacin & iron, Halal - Malaysia Product Marketing Cake baking has never been so easy before! Surprise your family and friends with exciting and delicious cakes worthy of the best cakehouse in town! This premium quality self-raising flour is milled from specially selected low protein wheat and enriched with vitamins and iron and gives excellent results - everytime! Brand Marketing Check out our family products for your baking pleasure Blue Key Pau Flour 1kg Blue Key Superfine Superwhite Flour 1kg Further Description To view the recipe video, please log on to www.ffmb.com.my Self-Raising Flour Serving Size 250g, Servings Per Pack 4 Preparation and Storage Recipes Red Velvet Swiss Roll with Cream Cheese Frosting Makes: 4 - 6 servings Ingredients : Egg yolk mixture 2 egg yolks (grade A) 45g caster sugar 1/2 tsp salt 50g plain yogurt 65ml water 15ml vinegar 2 tsp Star Brand Cochineal Colour 100g Blue Key Self-Raising Flour 10g cocoa powder 80ml Krystal Corn Oil Meringue 5 egg whites (grade A) 1/2 tsp cream of tartar 80g caster sugar Cream cheese filling & frosting 180g cream cheese 40g butter (unsalted) 40g icing sugar 1 tsp lemon juice Garnish 4 - 6 pcs strawberries Method : 1. Preheat oven to 180 °C 2. To prepare egg yolk mixture, combine egg yolks, caster sugar and salt in a mixing bowl. Beat until light and fluffy. 3. Add in plain yogurt, water, vinegar and Star Brand Cochineal Colour. Mix until well combined. 4. Sift in Blue Key Self-Raising Flour and cocoa powder. Continue to mix. 5. Gradually pour in Krystal Corn Oil and mix until well combined. Set aside the egg yolk mixture. 6. To prepare the meringue, beat egg whites until foamy. Gradually mix in cream of tartar and caster sugar. Beat until stiff peaks form. 7. Gently fold in the meringue (in 3 additions) into egg yolk mixture. 8. Pour batter into a 33cm X 38cm baking tray lined with parchment paper. 9. Bake for 13 minutes or until a bamboo skewer inserted into the centre of the cake comes out clean 10. Remove the cake from baking tray and let it cool completely. Cream cheese filling & frosting 1. In a mixing bowl, combine cream cheese and butter. Mix until well combined. 2. Add icing sugar and lemon juice. Continue to mix until light and fluffy. To assemble swiss roll 1. Place cake on a piece of parchment paper when it is completely cooled. Spread cream cheese filling generously and evenly on the cake surface. 2. At the end of the tip, roll the cake upward into a log, using the parchment paper to keep the roll tight. 3. Trim both ends and transfer the red velvet swiss roll to a serving tray. Keep the trimmed ends aside. 4. To coat the cake, spread a thin layer of the cream cheese frosting over the cake. 5. To decorate the cake, grate and sprinkle the sponge cake from the trimmed ends and gently arrange strawberries.