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I would like to see recipe for

APPLE PIE
Pastry:
300 g PrimaFlour Plain Flour
80 g Margarine
80 g Butter
50 g Castor Sugar
1 Egg
30 ml Water
Pinch of salt
Vanilla Essence to suit

Apple filling:
2 tbsp PrimaFlour Plain Flour
150 g Castor Sugar
5 Green apples (peeled, cored and sliced)
100 g Sultanas
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Ground Cloves
½ tsp Grated Lemon Rind
1 ½ tsp Lemon Juice
15 g Butter
Egg for glazing
Instructions
  1. To make pie dough, cream the butter, margarine, sugar, egg and salt at medium speed.
  2. Add sifted PrimaFlour Plain Flour and mix well with water until a smooth dough is formed.
  3. Wrap dough in greaseproof paper and leave to chill in the refrigerator for about 1 hour.
  4. Knead dough lightly then roll out half the pastry and use it to line a round pie tin (diameter 17.8cm x height 2.5cm).
  5. For the filling, mix sugar with PrimaFlour Plain Flour, ground cinnamon, nutmeg and cloves, lemon rind and lemon juice.
  6. Stir the butter and sultanas in pan over low heat until butter melts.
  7. Put half the sliced apples in the pie and sprinkle with half the sugar mixture. Top with the rest of the apples, then the sugar mixture.
  8. Spoon melted butter and sultanas evenly over the pie filling.
  9. Roll out the remaining pastry to a circle larger than the pie dish and decorate the top as preferred.
  10. Dampen the edges together well. Trim the edge, pinch or press with a fork to seal and make a decorative edge.
  11. Brush the top lightly with egg and bake at 200° for 40-50 mins or until the pasty is golden brown.
 
   
   

CHOCOLATE BROWNIES
225 g PrimaFlour Plain Flour
450 g Butter
450 g Sugar
300 g Melted Chocolate
300 g Chopped Walnuts
7 Eggs
½ tsp Baking Powder
30 g Coco Powder
Vanilla Essence to taste
Instructions
  1. Cream the butter and sugar at medium speed. Add eggs gradually and mix well till creamy.
  2. Slowly add in the melted chocolate and vanilla essence.
  3. Fold in the PrimaFlour Plain Flour, baking powder, walnuts and mix well.
  4. Pour the mixture into a rectangular baking pan (35.5cm x 31.5cm x 5cm). Preheat oven to 175° and bake for 30 mins.

The extra melted chocolate makes a perfect topping.
 
   
   

GOLDEN SHORTCAKE
Dough
300 g PrimaFlour Plain Flour
150 g Icing Sugar
105 ml Peanut Oil
1 Beaten Medium-Sized Egg
50 ml Evaporated Milk
30 g Custard Powder
2 ½ tsp Baking Powder
½ tsp Baking Soda

Filling
450 g Lotus Paste (Available at baking ingredients stores)

Instructions
  1. Sift the PrimaFlour Plain Flour together with the icing sugar, custard powder, baking powder and baking soda.
  2. Form a well and place all the other ingredients inside it. Mix well from inside out.
  3. Divide the dough into 30 pieces of 23 g each.
  4. Wrap lotus paste and mould into a nice round shape. (Less handling of the dough ensures a better result)
  5. Brush with the egg yolk gently twice and preheat the oven to 180° and bake at 180-220° for 10 mins until golden brown.
    Bake on a non-greased tray to prevent burning.
 
   
   
INDONESIAN SAVOURY PASTRY
Dough
250 g PrimaFlour Plain Flour
1 Egg
70 g Margarine
½ tsp Salt
70 ml Water

Filling
100 g Minced Chicken
100 g Minced Prawn
1 Carrot
25 g Bean Vermicilli
50 g French Beans
3 Hard Boiled Egg
2 pips Garlic
6 Shallots

(Add salt, pepper, sugar to taste: add flour to thicken)
Instructions
Filling
  1. Fry garlic, shallots in margarine until fragrant.
  2. Add chicken, prawn, carrot and French beans. Stir fry. Add some water if required.
  3. When most of the water has evaporated, add salt, pepper and sugar to taste.
  4. Add egg and bean vermicelli and stir well.
  5. When all ingredients are cooked, add flour to thicken.
  6. Cool filling before use.
Dough
  1. Mix margarine, egg, salt and PrimaFlour Plain Flour. Add the water a little at a time.
  2. Knead dough until it does not stick to the hand (or until dough is smooth).
  3. Roll out dough to 3mm thick. Cut into round shapes.
  4. After adding the filling, fold into half and press edges together to seal. Pleat edges.
  5. Fry until golden brown.
 
   

KUEH DADAR
(A) Pancakes
100 g PrimaFlour Plain Flour
4 Pandan Leaves
½ Grated White Coconut
250 ml Water
1 Egg
¼ tsp Salt
2 drops Green Colouring

(B) Filling
½ Grated White Coconut
½ block Gula Melaka (Chopped)
2 tbsp Water
4 Pandan Leaves
Instructions
  1. Mixed finely pounded pandan leaves with grated coconut. Add the water and squeeze to extract milk. Add colouring.
  2. Place egg into well of sifted PrimaFlour Plain Flour and mix.
  3. Add coconut milk mixture and beat until batter is smooth.
  4. Put (B) in a saucepan and cook over low heat, stirring until sugar dissolves and the mixtures become fairly dry. Remove to cool.
  5. Heat lightly greased pan. With a ladle, pour batter a potion at a time into the pan, spreading the batter to make thin pancakes.
  6. Put some filling on each pancake and roll. (See illustration above)

Makes 10-12 pieces. Serve with thick coconut milk (santan) if preferred.

To make Santan:
Add a pinch of salt to 125ml thick coconut milk. Bring to boil over low heat.
 
   
   
MIEN FEN GUO
640 g PrimaFlour Plain Flour
2 Eggs
150 ml Water
1 tsp Fine Salt
Instructions
  1. Add water and salt to eggs and beat gently.
  2. Pour egg mixture into well of sifted PrimaFlour Plain Flour. Mix and knead until a smooth dough is formed.
  3. Cover the dough with a wet cloth and leave at room temperature for 30mins.
  4. Knead again and leave aside for another 2 hours.
  5. Prepare soup stock and ingredients.
  6. Tear dough into small pieces; press and stretch them until thin. To cook, put pieces into boiling soup one at a time.
  7. Take out dough pieces when cooked and divide into bowls. Add the soup.
  8. Serve with ingredients and garnish.

Makes 6 bowls. Ikan billis, chicken or pork ribs soup stock can be used as preferred. Tasty garnishes include fried shallots, Chinese parsley, chilli and vinegar.
 
   
   
PINEAPPLE TARTS
Dough
240 g PrimaFlour Plain Flour
120 g Butter (salted)
2 tbsp Fine Castor Sugar
2 Egg Yolks
20 ml Chilled Water
¼ tsp Vanilla Essence

Filling
2 Pineapples
120 g Castor Sugar
2 Cloves

Instructions
  1. Grate pineapples and drain juice.
  2. Add sugar and cloves to pineapple and cook over medium heat, stirring until brown. (1-1 ½ hours). Cool.
  3. Preheat oven to 180°.
  4. Cut butter into small pieces. Rub into sifted PrimaFlour Plain Flour until it resembles fine bread crumbs.
  5. Mix vanilla essence, water, egg yolk and sugar together.
  6. Rub in yolk mixture, a little at a time to form a semi-stiff dough.
  7. Roll out to 5mm thick.
  8. Cut dough with pastry cutter. Place filling in the center and egg wash.
  9. Bake for 12-15 mins till light golden.
 
   
   

ROTI PRATA
300 g PrimaFlour Plain Flour
170 ml Water
1 tbsp Beaten Egg
¾ tsp Sugar
¾ tsp Salt
Ghee or Margarine
Instructions
  1. Mix the egg, sugar, salt and water for 1 min at low speed. Add in PrimaFlour Plain Flour, increase to medium speed and mix for 4 mins till a stiff dough is formed.
  2. Divide the dough into portions of 100g each.
  3. Round off and coat with a little ghee.
  4. Cover the dough and leave for at least 8 hours or overnight for better results. (The dough colour should be off-white)
  5. Grease the table with ghee. Flatten the dough and pat. Stretch it in a circular motion with your hands to make a found thin film. (See illustration)
  6. Fold the sides of the dough to the center.
  7. Melt a little ghee on a griddle and fry till golden brown.

Makes 5 Roti Pratas
 
   

TRADITIONAL CHRISTMAS FRUIT CAKE
250G PrimaFlour Plain Flour
250g Butter
200g Brown Sugar
5 Eggs
5 tbsp Brandy
Mixed Fruits:
   {200 g Currants
   {150 g Sultanas
   {150 g Raisins
   {100 g Mixed Peel
   {50 g Red Cherries
   {50 g Green Cherries
   {50 g Almond Nibs
Ground Cinnamon to suit
Vanilla Essence to taste
Instructions
How to Decorate a Christmas Fruit Cake
  1. Spread the whole cake with a thin layer of jam.
  2. Cover the cake with a thin layer of marzipan.
  3. Trim off excess marzipan.
  4. Spread royal icing onto the marzipan-covered cake.
  5. Decorate the cake as desired.
Fruit Cake
  1. Grease a cake tin and line it with a double thickness of greaseproof paper.
  2. Cream butter and sugar at medium speed till light and fluffy.
  3. Add eggs a little at a time and blend till smooth.
  4. Add vanilla essence and brandy.
  5. Reduce to low speed and gradually fold in sifted PrimaFlour Plain Flour and ground cinnamon.
  6. Add mixed fruits and almond nibs.
  7. Pour batter into the cake tin, and bake at 160° for 1½ hours.
  8. When cool, remove paper; prick at intervals with skewer and spoon a little brandy evenly over the surface.

To Store: Wrap the cake in fresh greaseproof paper and then in aluminum foil. Store in an airtight container and keep in a cool place.

To Season: Spoon brandy evenly over surface every 2 weeks for 3 months or till date required.
 
   
   

YU-TIAO
500 g PrimaFlour Plain Flour
1 ¾ Ammonium Bicarbonate
13.5 g Double Acting Baking Powder
1 ¼ tsp Salt
310 ml Water
Instructions
  1. Dissolve the salt and ammonium bicarbonate in 155ml of water (Sol. 1).
  2. Dissolve the baking powder in the remaining water (Sol. 2).
  3. Make two wells in the flour. Pour Solutions 1 & 2 into each of the wells. Mix and knead to form a slightly smooth dough.
  4. Cover the dough with a plastic sheet to prevent drying out. Rest at room temperature for 20 mins.
  5. Knead the dough again for a smoother texture.
  6. Divide the dough into 2 pieces and roll out into a long cylindrical shape.
  7. Wrap the dough in greased plastic sheets.
  8. Relax the dough for 4-6 hours at room temperature or preferably overnight in a fridge.
  9. Roll out the dough into a long, flat sheet and cut into strips. Each strip should be about 15-17.5 g.