Thursday, July 23, 2009

Durian Puff

Using the balance durian cream left over from sponge cake, I make this cream puff using Richard Goh's recipe. The puff deflates once out from oven. I guess it could be me opening the oven a few times to put in another tray of puff to bake
and to check if it is brown enough. Will take note on this and bake again next time.

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Richard Goh Baking Lesson 7

Marble Cake

Blueberry Tart
Actually, this is suppose to be egg tart. But I do not have time to wait for the egg tart to be baked from the oven, so could not take any picture of it. Using the same recipe, Richard make some small tart case to fill in this blueberry filling and top with whipped cream. Another great idea for tea time..Posted by Picasa

Tuesday, July 21, 2009

Creative Culinaire

First lesson in 'Creative Culinaire' for bread foundation. It was a fruitful afternoon for me and my friend, Linda. It was quite a long hour lesson from 1-6pm. We weigh, knead, shape the dough and bake it. We did Cheese Twists, Pandan Ampang Red Bean, Chocolate Spirals,Sausage Rolls & Amond Twists.. It was a
very fun process. Though our last tray of buns was left forgotten in the oven by instructor, but it still taste good with a little 'chao da'. Now we are looking forward to our next lesson on Saturday.

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Durian Cake

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Using Richard Goh's sponge cake recipe for this durian cake. I have been baking a number of sponge cakes and started to get the hang of it. Folding flour using hand has become easier than before. The cake texture is soft and fluffy too. Adding balance durian fresh into whipping cream and spread in between the cake. The sweetness for both durian cream and cake is just right. Within minutes, half the cake is gone.

Cake Baking Stage 2 (4)


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Thursday, July 16, 2009

Richard Goh Baking Stage 2 (3)

Butter Cream Sponge Cake

Rum Ball
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Richard Goh Baking Lesson 6


Deep Fried Curry Puff
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Thursday, July 9, 2009

Richard Goh Baking Stage 2 (2)

Apple Pie/Blueberry Fresh Cream Cake
Due to my baking lesson with Richard is on Thursday afternoon, I have been taking half day leave to attend eversince I started work in July. In order not to miss his lessons which will continue to Stage 5, I make my way to Ngee Soon Central Comunity Club to continue my baking journey with him. The facility in Ngee Soon CC is definitely uncomparable to Yio Chu Kang CC. The classroom is very small and quite run down. Due to it is a weekend class, it was jam pack. I have no choice but to beg Richard to allow me to squeeze into this class. I had already missed one lesson for this stage 2 baking. So will have to wait for make-up if he starts new lesson in otherCC.

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Bonus from Richard

Richard is in happy mood today. He did an extra recipe by showing us using 'Optima Premix Flour'. This premix flour gave a very very soft texture cake. He is also so generous to show us how to make different pattern on the swissroll. Like - Pokka Dot, Leaf, Spider Web. Its so amazed to see such an simple cake can be designed to many patterns ; )
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Richard Goh Baking Lesson 5


Tiger Roll

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Sunday, July 5, 2009

Blueberry Spongecake

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First time baking fresh cream cake. The texture of the fresh cream
is not smooth enough.So has to slice some strawberry to decorate
on the side of the cake to cover up this unevencream. Overall, the
cake taste good with blueberry fillings. My girls like this cake cos
it is not too much of cream.

Friday, July 3, 2009

Richard Goh Baking Lesson 4

Prune Cake

Cream Puff/Eclair

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