Blue Key Superfine Superwhite Flour 1kg

Product Marketing

An extremely versatile nutritious wheat flour specially prepared under strict supervision. Enriched with vitamins and iron. Formulated for biscuits, cookies, cakes, pau, dumplings, doughnuts, pie-crusts, cream puff, puff pastries, pancakes, wet and dry noodles, thickening of soups, gravies, sauces as well as general household uses.

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Check out our family products for your baking pleasure
Blue Key Self-Raising Flour 1kg
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Further Description

To view the recipe video, please log on to www.ffmb.com.my

Superfine Superwhite Flour

Recipes

Cotton Cheese Cupcakes
Makes: 15 cupcakes

Ingredients :
Cream cheese mixture
25g butter (unsalted)
250g cream cheese
250ml whipping cream

Egg yolk mixture
5 egg yolks (grade B)
25g caster sugar
15g corn flour
1/2 tsp Star Brand Vanilla Flavour
40g Blue Key Superfine Superwhite Flour

Meringue
5 egg whites (grade B)
75g caster sugar

Garnish
50g icing sugar
125g raspberries
125g blueberries
15 - 30 pcs mint leaves

Method :
1. Preheat oven to 150°C
2. To prepare cream cheese mixture, beat butter, cream cheese and whipping cream in a bowl until smooth.
3. Heat the cream cheese mixture by placing the bowl on top of a pot of simmering water [double boiler method], stirring mixture constantly.
4. Sieve cream cheese mixture to remove lumps and set aside to cool completely.
5. To prepare the egg yolk mixture, beat egg yolks and caster sugar in a large bowl.
6. Sift and gently stir in corn flour. Add in Star Brand Vanilla Flavour and stir until well combined.
7. Sift in Blue Key Superfine Superwhite Flour and continue to stir until well combined.
8. Combine egg yolk mixture and cream cheese mixture to become cream cheese batter. Set aside.
9. To prepare the meringue, beat egg whites until foamy. Gradually add in caster sugar and continue to beat until stiff peaks form.
10. Gently fold in the meringue (in 3 additions) into cream cheese batter.
11. Fill 3/4 of the cupcake liners with batter.
12. Steam bake with cupcakes at the upper deck of the oven and a bowl of water on the lower deck of the oven for 1 hour.
13. Turn off the oven and with door slightly open, let the cupcakes sit inside to cool for 15 minutes. This will prevent the cupcakes from shrinking drastically with the sudden change of temperature.
14. Remove the cupcakes from the oven and cool completely.
15. Dust icing sugar on the cupcakes and garnish with raspberries, blueberries and mint leaves.

Manufacturers Address

FFM Berhad (4878-K),
PT 45125, Batu 15 1/2,
Sungai Pelong,
P.O. Box 78,
47000 Sungai Buloh,
Selangor Darul Ehsan,
Malaysia.

Return To

FFM Berhad (4878-K),
PT 45125, Batu 15 1/2,
Sungai Pelong,
P.O. Box 78,
47000 Sungai Buloh,
Selangor Darul Ehsan,
Malaysia.
Tel: (603) 6145 7888
Fax: (603) 6145 7998
Website: www.ffmb.com.my