¯`°20th Practical Project°´¯

We made Cornflakes Cookies and Viennese Cookies on 8thMar2010, Monday.
This two cookies classification is afternoon tea fancies. 

The cookies can keep up to how long? All cookies must keep in airtight container, 
shelf life will be 1 week. 

If the cookies become soften, re-bake it in the oven. 
And you will get to enjoy them again. =)

Alright, now I will tell you about Cornflakes Cookies that we had made that day. 

We using Creaming Method, and we not only added cornflakes, we do added some walnut and mix fruits as well.

And the it goes like this.. After baked~

Yummy~!! Is Crispy!

 How about Viennese Cookies? Viennese Cookies is different from Cornflakes Cookies.

That day we using Traditional Method which is Pipe Out Cookies, using piping bag with star nozzle to pipe out.

After baked, let it cool down before applying the chocolate sauces for the coating.

 Before Applying The Chocolate Sauces..

After Applying The Chocolate Sauces..

After applying the Chocolate Sauces, the appearance look nicer and tasty.

¯`°19th Practical Project°´¯

This time round is Puff Pastry (Scotch Method which also mean as Chop In Method)

5thMar2010, Friday. We used this method to make Hotdog/Sausage Puff.

For the Steps, some steps will be different from the other 2 other then that is the same.
French and English Methods, they place the margarine on the dough, cover up and roll it. But as for Scotch Method, after you rest your dough for 15mins, put your dough inside the mixture bowl slowly mix in slides of margarine while the machine is spinning. Once it done, take it out and roll it to the same steps as others method. 
As for the Hotdog/Sausage, you need to thaw and dry it before placing it at the dough. 
Remember to seal the side with fork. And same goes to the textures after baked.. 

ﾒ18th ISPPﾒ

Guys, do you remember about Puff Pastry? on my 16th Practical Project. I mention about French, English and Scotch Method. That day I had being taught of making French. 
So, on the 3rdMar2010, Wednesday. Chef Goh taught us English Method, that is commonly used. 
Example like Curry Potato Puff and Sardines Puff. You will see it very common everywhere. 
Every morning, I took bus to interchange before I take MRT to school. Sometimes, I will passby a malay stall, to buy either Curry Potato or Sardines Puff for my breakfast. And this is what we made in IS that day.

Same thing, it must be light, crisp, flaky and have alternating layers. This English Method is not same as French Method. Curry Potato and Sardines Puff their filling is inside the puff, before you bring them to bake, you need to seal it at the side of the puff with fork. Preventing from flowing out.

ﾒ17th ISPPﾒ

1stMar2010, Monday. We made Choux Pastry (Chocolate Eclairs and Cream Puff )

This lesson Chef Goh didn't teach us, she on MC. So, Chef Jamie Chia took over.

All the sizes must be equal and have filling inside.

Chocolate Eclairs: Before and After

Look Delicious and tempted doesn't it. Felt like wanted to eat them right away.
Truthfully speaking, when you eat it, you will Love It! Trust me. 

It is very spongy, full of filling inside. Must be serve in cold, this will be much more temptation. This apply to the Cream Puff as well.

Cream Puff: Before and After

Did you notice something? Yes! It look like an Octopus. Well, is just the decoration inside.

After you done with the decoration you need to apply with cream and cover it.

So, end up you can't even see the Octopus. 

I'm a lover of Chocolate Eclairs and Cream Puff and etc.. 

What Chef Jamie Chia taught us is another kind of  Cream Puff. Normally, we saw it outside example: Bread Papa, their cream is fill inside w/o any others filling. 

Alright, I will end this post here and share with you the others. =) See Ya!

►16th Practical Project◄

Tuna & Kiwi! You must be wondering what is this. This is Puff Pastry in (French Method)
Puff Pastry total had 3 kind of methods which are (French, English, and Scotch Method) I will tell you more about English and Scotch Method after the post of Choux Pastry =) 
Puff Pastry is meant to be light, crisp, flaky and alternating layers. 
Anyway, what i had done as you can see, is not welly done, some collapsed that you can't even put the filling inside. I will show you the picture on what is my meaning of some collapsed.

When doing this pastry, i found that we need to handle it with care and love. This included the others as well. 
If not, it will not turn out to be a successful products.

►15th Practical Project◄

This Post will be short! On 22ndFeb2010, Monday. 
What we did in IS on that day was Sandwich Bread (Sandwich Loaf)

The whole class having a wrong recipe from mentor. And we had a unsuccessful product.

 

::14th ISPP::

Oh gosh! Is been 1mths that I didn't update my blog. =( Due to i'm busy in alot stuffs. Need to do this and that, not even the school homework, that do include my family and some of my work stuffs too.
I remembered that I have 2 presentation in the same week and 1 debate as well. Then 1 more week to our examination.
Hmm~ quite a number of them need to upload and share with u =). Alright! Lets start!


After Sweet Bun & Hotdog Bun is Pizza! 19thFeb2010, Friday.
I'm sorry to said that I only snap down before bake scene =( after bake not at all.  Oh well! Here come the Photos~

Warning: Is a thin crust Pizza, do not sprinkle alot of cheeses. That it will end up Overflow.