used machine only for this class
To compliment the class learning, straight dough method was shown. This is to compliment the class who may has beginners and intermediate learner.
Straight dough method is important to guide participants the differences when using without and with sourdough formulation.
Sourdough in class participants learned left over sponge method, biga, 30 minutes sponge and sourdough starter sponge without using yeast.
Sourdough making steps were shown in class and explained. This method requires 5-7days to activate before using and if use without any instant yeast to support the recipe, proving may takes between 12-24 hours per period.
**Each photo indicate the method use.
21Aug2016 Jurong Spring CC SkillsFuture@PA Cake Icing & Design Module 1 Lesson 1/6 (Demo Chocolate Devil Cake & Photography Skill)
FuChun CC SkillsFuture@PA Cake Icing & Design Module 1 Lesson 6/8 Hands-on Cake Design with assembling technique
Content of Class:
Lesson 3 Content:
This last session, review on chocoalte tempering skill using temperture control melting pot. Making Bar chocolate. Making Almonds Rocher and Desserts cups.
A journey with OnePa...
by the month
- Content Page
- Frosty Whip
- Rommelsbacher Oven Demo
- Dessert Table
Contact & Others
- Brownies using BG1600 Rommelsbacher Oven
- Rommelsbacher BG1600 : Chocolate Chiffon
- Pizza/country dough Youtube
- How to use Fond
- Fond yogurt ice-cream
- How I ganache my cake in the kitchen (no aircon in Singapore)
- Country Bread with egg (know the softness)
- How to make my cookie dough
- How to whip up 35% dairy cream in Singapore Temperature
- Strawberry & Lime Jam
- Baking Note: The importance of salt in bread making
- Recent Orders
- After Class Help
- Others/Past Events >
What Our Clients Are Saying
Via fb page Review ratings: (April2017): customer attended SkillsFuture@PA Cake Icing & Design Module 3.
Join our mailing list today!