Dragon Dining

Dragon Dining

@dragondining
Yokohama International School

Scratch-cooked, Locally sourced, organic and plant based where possible - We cook with love and passion for the Yokohama International School community

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2 Siguiendo 30 Seguidores

Recetas (30)

  • Potato Burger Buns

    1. 2870 g Strong Flour
    2. 140 g Sugar
    3. 70 g Salt
    4. 26 g Yeast
    5. 240 g Butter
    6. 6 Eggs
    7. 140 g Potato Flakes (hydrate with 540g boiling water)
    8. 140 g Milk Powder
    9. 1200 g Walm Water

  • Doughnuts

    1. 3000 g Strong flour
    2. 80 g Yeast
    3. 1000 g Milk (Warm)
    4. 16 Eggs (Whisked)
    5. 680 g Butter (chopped small or left out overnight)
    6. 80 g Salt
    7. 380 g Sugar

  • Fruit Scone

    1. 960 g Flour
    2. 240 g Butter
    3. 120 g Sugar
    4. 50 g Baking Powder
    5. 400 g Milk
    6. 200 g Dried Fruit

  • Anzac

    1. 1275 g Oats
    2. 1275 g Coconut
    3. 1500 g Flour
    4. 1500 g Brown Sugar
    5. 1500 g Butter
    6. 225 g Golden Syrup
    7. 75 g Bicarbonate of Soda
    8. 450 g Boiling Water

  • Potato Burger Buns

    Very soft burger buns which freeze brilliantlyhttps://www.youtube.com/watch?v=IXhSEOEVKOc

  • Basic Biscuit Recipe

    These are good for icing, dusting or simply on their own

  • Chocolate Tart

    1. 600 g Double Cream
    2. 60 g Caster Sugar
    3. 800 g Chocolate drops
    4. 180 g Butter (Chopped)
    5. 200 g Milk
    6. 10 blind baked sweet pastry cases

  • Carrot Cake

    We've made this with grated pumpkin, carrot and apple all work fine.

  • Cinnamon Buns

    1. 500 g Milk
    2. 4 Eggs
    3. 110 g Butter
    4. 1250 g Bread Flour
    5. 15 g Salt
    6. 125 g Sugar
    7. 20 g Yeast
    8. 750 g Brown Sugar
    9. 10 g Cinnamon Powder

  • Semi Hot Water Paste

    Scale this dough off at 100g (80g for base 20g for lid)
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