Baking @ Phoot Huat
Saturday, July 03, 2010 @ 11:20 PM
::2nd July 10::
I have signed up for a hands-on baking session at Phoon Huat with XueNi and her friend/colleague, Yvonne (will be my colleague very soon as well!! So, make friends first :P) So after my final day of work at GV (glad that my station was box office... it was my favourite station of all but still, I will never get to work at GV anymore Q.Q), I went to Chinatown to meet up with them and took a bus and a train down to Phoon Huat.
We reached just in time before 7pm to pay up the fees and register for the class. We were few minutes late when entering the class. Unfortunately, the class started on time so we were like disrupting the introduction of the lesson :X Anyhow, the recipes on the food we were baking, were handed out to us. The chef, Patrick Pang, went through the recipes with us and we took down extra notes and corrections.
The food items that we were to bake are
The food items that we were to bake are
Hazelnut Chocolate Praline Cake and Onion Cheese Rye Bread.
& so, we began! We followed step by step, reading the recipes while preparing the ingredients for each step. The amount of ingredients prepared have to be multiplied by three; well, 'cos there's three of us. We were doing the preparation steps together and later we would divide the product.
We started off with the baking of the sponge cake (the base) for the hazelnut choco praline cake (HCPC; acronym please?).
Mixing all the ingredients needed to make the sponge cake;
with the machine whisk at high speed.
(eggs, water, sugar, cake stabilizer, flour, ground hazelnut, cocoa powder, coffee emulco, butter)
As the mixture was made to be three times more than the recipe,
XueNi and Yvonne carefully divide the mixture into three portions, into three baking tins.
Yay!~ Done!~♪
Thirty minutes of baking time.
The whisk attachment was replaced by a dough hook for this task of mixing.
Watch as the mixture slowly transform into
a dough-looking substance during each whip of the dough hook!
(bread flour, dried yeast, water, wholemeal flour, fried onion, caster sugar, salt, shortening)
We started off with the baking of the sponge cake (the base) for the hazelnut choco praline cake (HCPC; acronym please?).
Mixing all the ingredients needed to make the sponge cake;
with the machine whisk at high speed.
(eggs, water, sugar, cake stabilizer, flour, ground hazelnut, cocoa powder, coffee emulco, butter)
Once the mixture is done, it's to be poured out into the baking tin and bake in the oven at 160°C for 30mins .
As the mixture was made to be three times more than the recipe,
XueNi and Yvonne carefully divide the mixture into three portions, into three baking tins.
Yay!~ Done!~♪
Thirty minutes of baking time.
With that thirty minutes of waiting time, we proceeded on to the preparation of the other recipe for onion cheese rye bread (OCRB, more acronyms!) For this, we have to make the dough for the bread!
The whisk attachment was replaced by a dough hook for this task of mixing.
Watch as the mixture slowly transform into
a dough-looking substance during each whip of the dough hook!
(bread flour, dried yeast, water, wholemeal flour, fried onion, caster sugar, salt, shortening)
With that, we scattered some flour on the table before taking the dough out of the bowl and placing it on the table. This is the prevent the dough from sticking on the table. We divided the dough into six portions; two for each of us, each weighing 300g-310g per portion.
A x3 sized lump of dough!
(I have no idea why but this looks like a turkey/chicken to me @.@)
Divided/multiplied!
Watch it rest and raise for 25mins! :D
1. Mixing to create hazelnut chocolate praline filling.
(unsalted butter, chocolate cream, hazelnut ganache)
2. Mixing to create whipped cream to soft peak~
(whipping cream, caster sugar)
Completed! (^_^)*
A x3 sized lump of dough!
(I have no idea why but this looks like a turkey/chicken to me @.@)
Divided/multiplied!
Watch it rest and raise for 25mins! :D
And... our HCPC sponge cakes were done and out of the oven! :3
Removed the baking tin and let it sit to cool~
Removed the baking tin and let it sit to cool~
Next step of the HCPC was to make the two fillings, the hazelnut chocolate filling and whipped cream :P
1. Mixing to create hazelnut chocolate praline filling.
(unsalted butter, chocolate cream, hazelnut ganache)
2. Mixing to create whipped cream to soft peak~
(whipping cream, caster sugar)
Completed! (^_^)*
Time to go back to the OCRB steps. The doughs seem to be sitting long enough to raise until they appeared to be bloated! They are ready to be stuffed with grated cheese and shaped into a loaf appearance.
All blown up!
Looks funny, eh?
My loaves were baked in the oven at 200°C for 25mins.
Finished up with the roasted hazelnut coating and a sift of powdered icing :)
(used too much strength on the first sift... that's why the pattern looks so horrid Q.Q)
Posed with my cake~
All blown up!
Looks funny, eh?
My loaves were baked in the oven at 200°C for 25mins.
And then, we jumped over to continue on the HCPC steps.
By then, the sponge cake was cooled down and we can apply the finishing steps on it :P
Slice the cake into 3 layers... rather uneven as you can see...
I HAS NO SKILLS! D:
Top view: looks like a smiley face, huh? :D
The chef, Patrick, demonstrating to us
how to do the coating of the cake with cream and roasted hazelnut.
I've spread the chocolate filling on the first layer and cream filling on the second.
The coating of the cake with cream was really difficult to manage.
It's hard to coat the cake evenly, especially on the sides! (O.Q)
By then, the sponge cake was cooled down and we can apply the finishing steps on it :P
Slice the cake into 3 layers... rather uneven as you can see...
I HAS NO SKILLS! D:
Top view: looks like a smiley face, huh? :D
The chef, Patrick, demonstrating to us
how to do the coating of the cake with cream and roasted hazelnut.
& now it's our turn!
I've spread the chocolate filling on the first layer and cream filling on the second.
The coating of the cake with cream was really difficult to manage.
It's hard to coat the cake evenly, especially on the sides! (O.Q)
Finished up with the roasted hazelnut coating and a sift of powdered icing :)
(used too much strength on the first sift... that's why the pattern looks so horrid Q.Q)
Posed with my cake~
Anyway, the OCRB in the oven were done! :)
So out they go~
They looked nicer than before :P
So out they go~
They looked nicer than before :P
With that, we have completed our baking lesson at Phoon Huat!~ Took around three and a half hours to do two items :) We packed our products with care, washed up all the utensils used and went off home.
I had a terrible migraine from eating too much whipped cream during the lesson and apparently the smell from the OCRB was making it worst! :( But! I would like to participate in another baking session at Phoon Huat, 'cos the experience was really fun :P Baking stuffs with friends, able to take the products home~ All part of the joy!♥ & next time I will remember not to eat too much whipped cream! xP
P/S: It was hard to take pictures as well!! Especially with flour-covered hands...
So I had a pretty dirty camera after the end of the session (@.@)
I had a terrible migraine from eating too much whipped cream during the lesson and apparently the smell from the OCRB was making it worst! :( But! I would like to participate in another baking session at Phoon Huat, 'cos the experience was really fun :P Baking stuffs with friends, able to take the products home~ All part of the joy!♥ & next time I will remember not to eat too much whipped cream! xP
P/S: It was hard to take pictures as well!! Especially with flour-covered hands...
So I had a pretty dirty camera after the end of the session (@.@)
=[END]=
Labels: food, lesson, other friends
--xoxo,
Akira Star
Akira Star
nette
