Ingredients A:

• 200 g PALMVITA^® Margarine
• 75 g Palm sugar
• 75 g Icing sugar
• 50 g Egg (One whole egg)

Ingredients B:

• 250 g Gluten-free flour
• 2 g Baking powder

Ingredients C:

• 200 g Rolled oats (or a mixture of rolled oats and oatmeal)
• 200 g Mini chocolate chips

Instructions:

• Combine ingredients A and beat with a mixer until light and creamy
• Add ingredients B and mix until well combined
• Fold in ingredients C until evenly mixed
• Place a sheet of baking paper on the baking tray, then divide the dough into small pieces (approximately 4–5 g each), and arrange them evenly on the tray
• Bake in a preheated oven at 160°C for 20–25 minutes, or until lightly golden

Watch the recipe video here!

The post Gluten Free Choco Oat Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Churros’ dough and coating

Ingredients A (Dough):

• 100 g Liquid milk
• 100 g Water
• 100 g PALMVITA^® Margarine
• 15 g Granulated sugar
• 135 g Plain flour
• 3 g Baking powder
• 150 g Eggs (3 whole eggs)
• 1 kg PALMVITA^® Deep Frying Fat

Ingredients B (Coating):

• 100 g Granulated sugar
• ¾ tsp Cinnamon ground

Instructions:

• Combine the PALMVITA^® Margarine, liquid milk, water, and granulated sugar in a pan. Bring to a boil
• Reduce the heat, then add the plain flour. Stir continuously until the dough forms a smooth ball and pulls away from the sides of the pan
• Set aside the dough mixture, allowing it to cool to room temperature
• Once cooled, add the baking powder and eggs one at a time, mixing well after each addition until the dough is smooth
• Transfer the dough into a piping bag
• In another pan, heat the PALMVITA^® Deep Frying Fat
• Once the deep-frying fat is hot, squeeze long lengths of dough (from piping bag) directly into the hot oil and fry until golden brown
• Lift out the churros and drain off any excess oil
• While still hot, toss the churros in the ingredients B mixture, so the coating sticks well

Churros’ dip

Ingredients C (Chocolate ganache):

• 80 g Dark compound chocolate
• 120 g Liquid whipping cream

Instructions:

• Mix ingredients C in a pan, then cook over a medium heat, while stirring until fully melted and smooth
• Pour the sauce over the churros or use it as a dip, according to preference

Watch the recipe video here!

The post PALMVITA® Churros appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 150 g Eggs (Three whole eggs)
• 120 g Granulated sugar
• 5 g Cake emulsifier
• 3 g Vanilla paste
• 5 g Pandan paste
• 100 g Rice flour
• 120 g PALMVITA^® Margarine (melted)

Ingredient B (Filling):

• 200 g Palm sugar (roughly chopped)

Ingredient C (Topping):

• 50 g Dried grated coconut

Instructions:

• Mix and beat the eggs, granulated sugar, cake emulsifier, vanilla paste and pandan paste until thick and fluffy
• Add the rice flour and mix again until well combined
• Add the melted PALMVITA^® Margarine and mix until the batter is smooth
• Grease your mould with cake release/oil
• Pour a thin layer of batter into each mould, just enough to cover the base
• Steam over medium heat for 5 minutes
• Fill each moulds to about 2/3 full, then place some palm sugar in the centre
• Top up with more batter until the moulds are nearly full
• Steam again for 12 minutes or until fully cooked
• Remove from the moulds while still warm, loosening the sides if necessary

Watch the recipe video here!

The post Pandan Putu Sponge Cake appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A

• 100 g Palmboom^® Cake Margarine
• 125 g Icing sugar
• 1 Whole egg

Ingredients B

• 225 g Medium-protein flour
• 10-15 g Sakura/cherry blossom flavour powder
• 30 g Milk powder

Instructions:

• Beat ingredients A until light and fluffy
• Add ingredients B, then mix until well combined
• Roll the dough out to a thickness of 5 mm or as thick as two stacked coins
• Cut the dough using a sakura cookie cutter
• Bake in the oven at 150°C for 20 minutes
• Bake again at 100°C for 30 minutes

The post Sakura Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Cupcake batter

Ingredients A

• 250 g FILMA^® Margarine
• 150 g Caster sugar
• 50 g Icing sugar
• 2 Eggs

Ingredients B

• 200 g Medium-protein flour (plain flour)
• 30 g Milk powder
• 10 g Cornflour
• ½ tsp Baking powder (1 g)

Ingredient C

• 5 Egg yolks + 2 egg whites

Ingredients D

• 5 g Vanilla paste (optional)
• Strawberry jam (optional)

Instructions:

• Cream ingredients A until light and well combined
• Add ingredients B and C alternately, mixing until the batter becomes smooth and evenly incorporated. Add vanilla paste to enhance the flavour, if desired
• Transfer the batter into a piping bag
• Pipe the batter into cupcake moulds, filling each mould about ¾ full
• Bake in a preheated oven at 180°C for 25–30 minutes, or until lightly golden
• Once baked and cooled, make a small hole in the centre of each cupcake and fill with strawberry jam, if desired. Finish by piping buttercream on top

Vanilla Buttercream

Ingredients

• 200 g FILMA^® Baker’s Cream Fat
• 70 g Liquid fructose sugar
• 30 g Sweetened condensed milk

Instructions:

Whisk all ingredients together for 5–6 minutes until light, fluffy, and evenly combined.

The post Vanilla Cupcake appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Serves 2

Ingredients for the chicken escalope:

• 400 g Boneless chicken (preferably breast)
• 10 g Garlic, peeled and finely chopped
• 20 g Mozzarella cheese, cut into two portions (10 g each)
• 1 tbsp Parsley, finely chopped
• 1 tsp Mixed dried European herbs (rosemary, tarragon, basil, and bay leaves), finely chopped
• Plain flour, for coating
• 120 g Eggs, beaten
• 100 g Breadcrumbs
• 300 cc FILMA^® Goodfry Deep Frying Fat, for frying

Ingredients for the potato wedges:

• 350 g Medium potatoes, cleaned and cut into five wedges each
• 350 g FILMA^® Goodfry Deep Frying Fat, for frying
• ½ tsp Mixed dried European herbs (rosemary, tarragon, basil, and bay leaves), finely chopped

Instructions

For the chicken escalope:

• Clean the chicken and slice it lengthwise into two thinner pieces
• Place mozzarella in the centre of each piece, then fold or seal the chicken securely
• Coat the chicken by dredging it in plain flour, dipping it into beaten eggs, and coating it evenly with breadcrumbs. Chill in the refrigerator for five minutes to help the coating set
• Heat a frying pan and add FILMA^® Goodfry Deep Frying Fat. Once the fat reaches a temperature of 160–180°C, you can begin frying
• Fry the chicken one piece at a time. Cook until one side turns golden brown, then flip and continue frying until evenly cooked and crisp
• Remove from the pan and drain excess oil before serving

For the potato wedges:

• Clean the potatoes and cut each potato into five wedges
• Heat a frying pan and add FILMA^® Goodfry Deep Frying Fat
• Once the fat reaches 160–180°C, fry the potatoes until golden brown
• Remove the potatoes, and toss them with salt and the chopped mixed herbs

Serving suggestions:

• Wash and prepare the mixed lettuce as a fresh side salad
• Serve the potato wedges alongside the chicken escalope for a balanced combination of crisp textures and savoury flavours. Cassava crisps can also be used as an alternative side
• Finish with your preferred sauce or dressing

The post Chicken Escalope with Mozzarella Cheese appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Palm sugar caramel filing

Ingredients A

• 125 g Palm sugar
• 70 g Glucose syrup

Ingredients B

• 100 g Instant coconut milk
• 1 g Salt

Ingredients C

• 50 g Palmboom^® Cake Margarine

Instructions

• Heat ingredients B until the mixture reaches 80°C
• In a separate saucepan, cook ingredients A until the temperature reaches 118°C
• Gradually pour mixture B into mixture A while stirring continuously until smooth and well combined
• Allow the mixture to cool to approximately 35°C
• Add ingredients C, then blend using a hand blender until smooth, glossy, and evenly emulsified
• Set aside

Surabaya layer cake with palm sugar

(24 x 24 x 4 cm tins – yields 3 cakes)

Ingredients A

• 150 g Whole eggs (approximately 3 eggs)
• 600 g Egg yolks (approximately 36 yolks)
• 150 g Caster sugar
• 150 g Palm sugar
• 24 g Cake emulsifier
• 20 g Gula melaka paste
• 30 g Instant coffee

Ingredients B

• 120 g Medium-protein flour (plain flour)
• 30 g Cornflour
• 30 g Milk powder

Ingredients C

• 225 g Palmboom^® Cake Margarine
• 90 g FILMA^® BOS (Butter Oil Substitute)

Instructions

• Preheat the oven to 170°C and prepare three 24 × 24 × 4 cm cake tins
• Whisk ingredients A until the mixture becomes light, thick, and fluffy
• Add ingredients B and continue whisking until fully combined and smooth
• Gently fold in ingredients C until evenly incorporated, taking care not to deflate the batter
• Divide the batter evenly between the prepared tins
• Bake for 20–25 minutes, or until the cakes are evenly golden and fully cooked
• Allow the cakes to cool completely before assembling
• Spread the palm sugar caramel filing evenly between each cake layer before stacking and serving

The post Surabaya Layer Cake with Palm Sugar appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Thin crispy cookies

Ingredients A:

• 60 g FILMA^® Prestige (Butter Blend Margarine)
• 50 g Icing sugar
• 60 g Egg white
• Zest of 1 lemon
• Zest of 1 lime

Ingredients B:

• 60 g Low-protein flour
• 10 g Milk powder

Instructions:

• Whisk Ingredients A until light and slightly fluffy
• Add Ingredients B and mix until well combined.
• Spread the cookie batter thinly into square or round shapes.
• Bake in a preheated oven at 150°C for 15 minutes, until lightly golden and crisp.
• Allow the cookies to cool completely before topping with the White Chocolate Cheese

White Chocolate Cheese

Ingredients:

• 50 g White chocolate compound
• 5 g Cheese flavour powder

Instructions:

• Melt the white chocolate compound.
• Add the cheese flavour powder and mix until smooth.
• Spread or pipe into square or round shapes to match the cookies, then allow to set until firm.
• Once hardened, place each piece on top of a cooled thin crispy cookie.

The post Lemon Lime Cheese Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

(For 3 trays, 30 × 30 × 3 cm each)

Cake sponge

Ingredients A:

• 200 g FILMA^® Margarine
• 500 g Granulated sugar

Ingredients B:

• 300 g Whole eggs (6 eggs)
• 450 g Milk

Ingredients C:

• 370 g Medium-protein flour
• 2 g Bicarbonate of soda + 2 g Baking powder
• 100 g Cocoa powder

Instructions:

• Cream Ingredients A until pale, fluffy and well combined.
• Gradually add Ingredients B and Ingredients C, alternating between the wet and dry ingredients, and mix until smooth and evenly combined.
• Pour the batter into trays lined with baking paper and greased with margarine.
• Bake in a preheated oven at 180°C for 20–25 minutes.

Mocha buttercream

Ingredients A:

• 200 g FILMA^® Baker’s Cream Fat
• 100 g Liquid sugar (fructose) + 100 g Sweetened condensed milk
• 5 g Mocha paste

Instructions:

• Whisk FILMA^® Baker’s Cream Fat until light and fluffy.
• Add the liquid sugar and mix until well combined.
• Add the sweetened condensed milk and mocha paste, then mix until smooth.

Assembly

Spread the buttercream evenly between each chocolate cake layer, then stack to form a three-layer cake. Finish with a smooth coat on the top.

The post Chocolate Mud Cake appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A

• 130 g  FILMA® Prestige (Butter Blend Margarine)
• 50 g Palm sugar
• 50 g Icing sugar
• 2 g Instant coffee powder
• 5 g Coffee paste

Ingredients B

• 2 Egg yolks

Ingredients C

• 4 g Baking soda
• 15 g Cornstarch
• 25 g Milk powder
• 230 g Medium-protein flour

Ingredients D (Topping)

• 100 g Kenari nuts, coarsely chopped
• 50 g Granulated sugar (optional)
• 1 Egg yolk (for brushing)

Instructions

• Beat Ingredients A at medium speed for about 5 minutes until well combined.
• Add Ingredients B and continue mixing for 1 minute.
• Add Ingredients C and mix until it turns into an evenly combined dough.
• Roll the dough to a thickness of 6 mm, then cut into 6 × 4 cm rectangles.
• Place the cookies on a baking tray lined with non-stick baking paper or a greased tray. Brush the tops with egg yolk and sprinkle with coarsely chopped kenari nuts.
• Bake at 120°C for 40 minutes.

The post Coffee Kenari Nut Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).