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Red Velvet Crepe Bucket

Orange Emulco

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INGREDIENTS DIRECTIONS

1. Vanilla chiffon cake

Corn Oil: 50g

Full Cream Milk: 50g

Vanilla Flavor: 14g (e.g., Green House Vanilla)

Cake Flour: 42g

Egg Yolks: 5 nos

Egg Whites: 5 nos

Castor Sugar: 50g

Cream of Tartar: 2g

 

2. Crepe Skin

Flour: 81g

Tapioca Flour: 81g

Corn Flour: 24g

Whole Eggs: 3 nos

Full Cream Milk: 360g

Water: 180g

Corn Oil: 15g

Salt: 1g

Red Food Coloring: 12g (e.g., Green House Bright Red)

 

3. Red Velvet Cream & Garnish

Topping Cream: (Whipped)

Red Velvet Emulco: (e.g., Green House Red Velvet)

Garnish: Cherries, diced mango (or peach), and powdered sugar.

Prepare the Vanilla Chiffon cake

  1. Mix Wet Ingredients:In a bowl, whisk together the corn oil, milk, and vanilla flavor.
  2. Add Dry Ingredients:Sift in the cake flour and whisk until smooth. Add the egg yolks and mix until fully combined.
  3. Meringue:In a separate clean bowl, whisk the egg whites with cream of tartar and castor sugar until stiff peaks form.
  4. Combine:Gently fold the meringue into the yolk batter in three batches until just combined (do not overmix).
  5. Bake:Pour the batter into a lined baking tray. Bake at 170°C for 22 minutes.
  6. Cut:Once cooled, use a round cutter to create small cake discs.

 

Prepare the Crepe Skin

  1. Blend:Combine all crepe skin ingredients (except the coloring) and blend until smooth using a hand blender.
  2. Color:Add the red food coloring and blend again until the color is vibrant and even.
  3. Cook:Pour a small amount of batter into a non-stick pan over low heat. Swirl to cover the base, cook until set, and remove. Repeat for all crepes.

 

Prepare the Red Velvet Cream 

  1. Mix:Take your pre-whipped topping cream and add the Red Velvet Emulco.
  2. Fold:Gently fold the emulco into the cream until it reaches a consistent pink/red hue. Transfer to a piping bag.

 

Assembly 

  1. Layering:Place a cake disc on a red crepe. Pipe a layer of red velvet cream, then top with another cake disc.
  2. The “Bucket”:Gather the edges of the crepe upwards around the cake and tie it securely with a decorative string to form a “bucket” shape.
  3. Topping:Pipe a swirl of red velvet cream on top.
  4. Garnish:Decorate with a cherry and a spoonful of diced mango/peach. Finish with a light dusting of powdered sugar.

FAQ

1. How does climate change affect the taste of food?

Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.

It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.

We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.

Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.