¯`°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.

::13rd ISPP::

Coming up now is Sweet Bun and Hotdog Bun. Our sweet bun inside content Red Bean, so is called Sweet Red Bean Bun.
This lesson i was late, class started at 8am, i reached the class at 8.30am. When i reach, my partner went to find another person. =( Sad that she never wait for me, but nevermind is alright. End up i was in her group that day, due to no more bowl in the practical room.

Sweet Red Bean Bun with Heart in the center. =)

For the dough of the Hotdog Bun. U have to spiral it like this..

 

Look tasty doesn't it. When you egg wash the bun, do it lightly. If not when it come out from the oven, it looks very dark. Anyway, i wanted to eat the hotdog bun again. 

Hmm~! I have to end here, have to go visit my cousins for CNY and as well for my ANG BAO!! Here I Come!! See ya soon~

~End~

【12th Practical Project】

Yeah!! I'm back from Malaysia. This year CNY my uncles bought alot of fireworks. 

Quite enjoyable, but thought of the next day need to go back to school, felt bad. Not enough of sleep and holidays.

Well~ lets start the topic. Where do i stop? Ohya! Soft Bun. Our Progress Test fall on 18thFeb2010. So on the same day that we going to make Soft Bun, Chef Goh asked us to try to make Pandan Chiffon Cake again. "Make it to the Better" =)

I'm quite scare on the soft bun, cause if u never window check properly your dough will not raise. Even if u bake it, your bun is hard. If successful, take out the dough, dust abit of flour on the table, knent it, then mould it to round shape after that put it inside a bowl, cover it with another bowl or with transparent wrapper on the bowl. Then put aside let it rest for 1hr. After 1hr if u see your dough raise, mean your bun will raise too. =)

!!Here comes the Photo!!

 

Is so Nice and Round. =) And here comes my Pandan Chiffon Cake once again.

I'm so into the colour of the Pandan Chiffon Cake. And is nicely done on raising^^. 

Chiffon Cake have to be very careful on the folding part. If over fold, your cake won't raise. It will sunk.

Alright, got to go to the next topic. See ya~

【11th Practical Project】

 

What is this? Is Light Fruit Cake. Hmm~ I myself don't like this kind of fruit cake, so i didn't bring it home that day after we made it. I let my partner brought back the whole cake actually. =D

Fruit Cake can last for 2months in a proper chiller for overnight. The fruits inside is marinated, is smell nice after baking.

For this cake, if you really did well in this, you will get to see those fruits will not sank to the bottom. It will be even, which is top, center and bottom do have fruits over it.

 

How about this? This is Brownie, is a big production recipe. 

I miss this brownie alot. Once you done and brought it back home by placing it in the chiller. 

The next day you eat it, it was so chocolate and nice to eat. Normally people make Brownie by using walnut.

Walnut in brownie will make it more delicious. You will get to see or eat it at alot of places, eg. Pizza Hut. 

Their Brownie will serve with 1 scope of ice-cream on top. Do try it, is was so Yummy

◕‿◕10th ISPP◕‿◕

Pandan Chiffon Cake!! Chinese people called it as Pandan Cake, actually is the same. 

On the 3rdFeb2010, Chef Goh asked us to divided the ingredients into two. So i and my partner get each of them home.

Chiffon cake, we need to make it fast asap and head to the oven to bake it.  

We need the whole class cooperation so that after it baked the whole cake won't sunk. Also have to depend on our folding, mixing and timing as well. If we too fast, we also don't have the oven to bake it. 

The important thing we have to take note is, when we add in the meringue, best is we don't "Over fold". If the mixture become watery, no matter how you bake it, your chiffon cake also will sunk.

Once it baked, take it out by using satay stick to poke it at the center to see whether it is fully cooked.

After that let it cool down by turning over and put it aside. Once it cool down, use spatula scrap it at the side to let it come out of the mould. And its Done!

◕‿◕9th ISPP◕‿◕

1st week of Feb2010..  We made "Swiss Roll Emulsified". 
Flavour will be: 1 Pandan and 1 Chocolate. 

*Here come the photos* 

 

Look Delicious! Yummy~ XP Seriously really look like Logcakes. Compare with the previous Swiss Roll, i rather choose this. I brought them home, by separated them, 1/2 gave my BF and my family to try it. 

Theirs comment are "Its was so nice than the previous, well done."

Same thing as usual, the next morning i wanted this for breakfast, "GONE once Again". 
Alright, nevermind^^. Anyway got to go for study~ Others two will update this few days or maybe after CNY.
Good Night!

✿8th Practical Project✿

Guess what we made on 29/01/2010 Friday? Is~~~ "Vanilla Swiss Roll!!". The Classification of Swiss Roll is Basic Sponge. We can choose our flavour on that day, which is on the sponge or even the cream. 

I and my partner who is Pei Yin, we choose to make "Chocolate Chip Coffee" for the cream, as for the sponge it will be vanilla flavour.

We do what we did to do by following the recipe, one part which is after we made the meringue, we pour them on the silicon paper on the tray. Spread them evenly as well at the side by using palette.

After spreading, put them in the oven bake for 8-10mins. Once it done, take out from the oven and also transfer your sponge to the cooling tray as soon as possible to make it cool down. Sprinkle some sugar on the surface then let it cool down again.

Wait for awhile, then we can apply the cream at the sponge. After apply the cream, roll it, bring them to the chiller for 1 or 2 hours. 
Need to wait for quite some time, once it reach the time, you can take out and cut it. And its Done!!

Overall, the cream is nice, but the sponge is not fluffy. Quite sad about it. Nevermind, we can learn and try to the better.^^

✿7th Practical Project✿

*~We making "Raisin Scones and Muffin" The muffin that we made is Blueberry Muffin. 
Here comes the photos!!~*

Raisin Scones is mostly for those Americans, which is being serve during their high tea time. As for Muffin, it can serve on any occasions. 

The thickness of the Raisin Scones is 1.5mm, but we were just roughly estimate the measurement. 
As for the Muffin, we added blueberry inside. Anyway, we cannot put too much blueberry because it will be very acidic.

We measured 120g for the muffin and this is the time they go Suntanning. 

Well~ i will end here. Got to go to sleep.

Good Night!

★6th ISPP★

Yawn!! So tired on the Monday! Not enough sleep actually. But nevermind, we everyday will get to learn new stuffs on Baking^^ 
What we baked on 25thJan2010 are "Pound and Butter Cake". Their type of cake is Traditional Cake. Pound cake is 50% of sugar and butter, as for Butter cake is the meringue cause the butter cake to be lighter. Both of them have to bake at 180 degree, for approx 45-50mins.
 When we do Meringue for the Butter Cake or maybe even other cakes as well, on the folding part, we cannot fold too long. If we really fold too long, the Meringue will become very watery. 

Alright! Pound Cake doesn't use Meringue, it used Egg and Flour by mixing them to the creamy stage. After everything is done, is time to put in the cream and meringue inside the mould with weighing machine. Weight them on 500g.
Well~ what happen to our cake which is, by right is 500g that Chef Goh asked us to make. But end up both of them is 430g.  After we add in, we need to use spatula to scrap it to the side of the mould, and as well at the center, need to have shallow. Why need to have a shallow? Because when it baked it will be like a mountain. 

Here come the photo!! Butter Cake was in the oven Suntan haha. =D

  

  ~The End~

★5th ISPP★

Friday 22ndJan2010, we making Traditional Sponge Cake. "Sponge Cake is the most basic of all cakes, if we don't even know how to make this, we don't tell or call ourself for being a chef." This is what Chef Goh told us. 
As you can see, sponge cake is so easy to see and eat. For the 1st try, it was unsuccessful, i fold over it. So it became watery, which i already did wrong. Chef Goh asked me to redo the whole steps again. This time round i did it^^

Actually you need a tactic to make it, by making, pour, stir and fold well and straight to the oven to bake it directly when you finish it..
After it baked, we took out from the oven to make it cool down by flipping over and put it on a tray for about 10-15min. 
Once it cool down, flip over and use Straight Spatula slide it on the side by follow the shape of the mould,
put it on the cake round board then flip over to make it come out, flip over again and its Done! 

Well~ this is my 1st time doing sponge cake, mine is not that very nicely done but is acceptable. 
A little bit sank, anywhere is still consider soft and the level of the cake is just right too. 
For the day and time going on, we will get to make more sponge cake to improve on it. I will make it to the better this time!
 Lastly, i would like to say about the feel of the sponge cake before i post. The feel of the sponge cake is like "Panda Cake" Is soft and nice to munch it. 

Alright! Got to go. Cya on the next post!

ღ4th Practical Projectღ

Well~ You must be guessing what i had made on 21stJan2010 my 4th Practical Project right?

The picture of the food look like Pizza but is not.. This is "Quiche", the ingredients inside are Turkey Bacon, Cheese and Onion. 

Once it baked, we took out from the oven to let it cool down. Chef Goh goes table by table to taste

everyone products. Chef Goh did tried our product too, at 1st she took 1 for testing. 

I got notice her expression, which is~ she nod her head and mumble: "Hmm~"

Every end of the lesson, we will be standing outside the IS room, Chef Goh will say something to us.

This time she said to whole class if can, do try out group 2,7 and 10 "Quiche", cause is welly done.

Seriously i fall in love with this Quiche, its was so nice to eat, is cheesy!! Which is my Favourite!!^^v

Do you remember Apple Pie? I brought them back for my family? The next day i woke up, i still saw the pie on the table. Nobody touch it. As for this, the next day, the whole entire of Quiche gone. I planned to eat 1 piece for my breakfast.

But nevermind, at least i know what is this mean. Which mean my family love this too, include my BF. 

Alright, I will end my post here. Need to have some break now. I'm hungry~ haha! 
Do have a Nice Week End!

ღ3rd Practical Projectღ

We made Banana Tart and Apple Pie on Monday 18thJan2010. 

Chef Goh asked us to make 7 Banana Tart I think, and 2 of the Apple Pie.

Inside the Apple Pie there are slides apple and raisins. I do love apple alot,  as for raisins nope.

Seriously after baked, i dint even touch the Apple Pie cause got raisins inside. As for Banana tart, i took one for testing. I found it actually is not bad at all. 

Hmm~ You might be thinking why i will go for testing right? Cause, I don't like to eat Banana too..So is kind of wasted. 

After baked i bring them home for my family to taste on what i had made, their comment was doesn't like it either. If they really have to choose, they rather go for Banana Tart.

Well~ I will end my post here. Is quite a short post actually. Cause my bed is calling me. I got to go to bed.

Tomorrow need to attend school for full day, 8.30-7.15pm. I will be so very sleepy and tired. Yawn!! Good Night then!

~Sign Off~

✖2nd ISPP✖

This is Our 2nd IS Practical Project on Friday afternoon 15thJan2010. 

What are we doing today is "Walnut Tart and Fruit Tartlettes".

I'm the Chef de Store incharge that day, I went to the store and i took Strawberries, Peaches, Kiwi, Kitchen Towel and Eggs from uncle which i called him. Oopsi~ Haha! Went back to Practical Room, my friends helped me to put Strawberry in Chiller and other stuffs that i took.^^ How sweet they'r right^^ After putting the stuffs, i went back to  the store to return back the trolley.

Alright! I went back to Practical Room again. My partner who is Pei Yin was waiting for me while she was preparing those stuffs that we gonna do it later. Here we goes, we start doing the steps on what we need to do. We made a dough so that we can cut the shape and put it on the aluminum mould.

And this is my 1st time doing Rub-in, i kept rubbing the butter with flour by using my Finger Tips in a bowl together by mixing well them.. "Rub~Rub~Rub~" Its was so Fun!

After doing all the steps in the recipes, is time to put them in the oven. 

For Fruit Tartlettes base we have to bake them in 180degree 15-20mins, as for Walnut Tart is in 190degree 22-25mins. While waiting for them to be bake, we clean all the equipments. 

Tick Tock Tick Tock!! Alarm Rang! Fruit Tart was ready to take out, we cooled them by putting on the Proofer. Some groups their tarts already baked and cooled so they bring them outside to do the decoration that Chef Goh was teaching us how to cut the fruits and place them nicely on the tart.

Yeah! Mine cooled down too, and my turn to do the decoration. After doing everything,

We can put them in our container to bring them home for our parents or bgf to try it. As for me, my container is very small.

Can only contain 3 of my Fruit Tartlettes, i didn't bring back my Walnut Tart. My parents didn't get to try it, cause after school i was heading to Amk Hub to meet my bf and his friends to catch a movie "DayBreakers". 

The time is consider rushing, i haven even eat my dinner. When i reached the place i let them try, their comments was. "Wow is nice! But look abit burned at the bottom." i replied them, ya! this was my 1st time doing this.. So i have to try again and again to the better. =x

Well~ is time for me to end here. Before i log out, here's the Photos of the outcome of my Tarts. Ta dar~

 

✖1st ISPP✖

Well, this is the my 1st time of creating & doing blog. Some friends questioned me, "are you sure you're the 1st time of creating the blog? It doesn't seem like it, due to your blog is nice."

I'm still newbie in Blogger just that, I had spending the time to explore, this is what i did.

Alright, lets start on to our topic =)

Our 1st Practical class start at 8am.. Have to wake up very early to learn and try out how to make this, which it called Meringue.

 

We followed according to the steps that Chef Goh wrote them on the board which is Common Meringue, Swiss Meringue, Italienne Meringue, Pastry Cream and Instant Custard Cream. 

Is not that simple as what i think and go. Its so tiring when whisking the eggs and sugar. 

But we have to do this basic step, this is part of the learning. 

We cannot always relay on machines, is not good at all, we need to have the feel and experience

on how to make it then we will really learn.

After mixing everything, we have to pipe out meringue to do whatever shape we like.

Yeah! Piping is Done! Alright, is time to put them into the oven to bake it with 160 degree.  

"Wow!! HotHot!!" now we have to wait around 20-25min, the alarm will ring when its reach the time and its Done!^^v "Another Yeah~!"

Guess what. When we took out. Wow!! the smell is Sooo Nice~!! And Seem so yummy and tasty. We'r so urge to eat them up. I took one and try it, "OMG" is so Crispy and SWEET!!

Well~ is meant to be sweet i guess. Need to drink more water after eating them.

Alright~ i have to end my post. Now the time is 1.35am, my bed is calling Me~~!

 **Good Night**