::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!