ABC Mont Blanc

ABC Cooking Studio

Gateau Mont Blanc 

Apparently it was created based on the Alpine mountain that borders France and Switzerland. The Japanese have adapted it and made it their own. (IMHO) 

It's a real fun cake to do. First, a genoise sponge chocolate base and pile up with whipped cream, topped off with chestnut noodles. 

Baked the sponge base and got the chestnuts and filling ready. 

Cut out the chocolate sponge and get ready to assemble. 

First layer and add chestnuts, filled with whipped cream. 

Added the second layer. 

Decorate with chestnut noodles and top off with a chestnut and a gold leaf. 

Angelia Lau

🍰 30 July 2015

ABC Raisin heart

ABC Cooking Studio

Raisin Double Chocolate Hearts 💕

Today's my fourth bread lesson and it's Raisin heart. I had watch another student do it before and it seemed pretty easy. 

Here it is laying on the tray, going in for second proofing. 

Here's the final product, with some sugar sprinkled over. 

The ingredients for this recipe. 

And the method: 

Kae Matsunoki

11 June 2015 

ABC Anchovy Potato Bun

ABC Cooking Studio 

Anchovy Potato Buns 

This was my third bread making class and first savoury bun. I love this recipe and might wanna make this at home just so I can eat this again!:) 

I never understood carb loading - I.e pizza with fries, potato with rice, potato with bread. But this bun is, really, something else. The filling is made of mashed potato, seasoned with anchovy paste, corn nibblets, mayonnaise and salt and pepper to finish. I was also wary of the anchovy, but it simply melted into the potato and gave the whole bun a real mouthwatering umami taste without being too overpowering. I'm a convert!!:) 

Here're the buns waiting to be filled with the anchovy potato. 

Buns getting filled. 

And here's the final product. 

Hmmm!! Looks yummy but tastes even better! 

Ingredients: 

Method: 

Jayson Yip

8 June 2015 

ABC Vanilla Chiffon and Jam

ABC Cooking Studio 

Vanilla Chiffon Cake 

And 2 kinds of jam 

My second lesson and it's a cake lesson. I've done a couple of chiffon cakes before but I must admit I was eager to learn the Japanese method of making cakes flooffy and fluffy. 

Apparently there were 4 whites to 3 yolks. We beat the meringues til stiff peaks. 

Here, the batter is ready and in the mold. Off to the oven you go! 

Vanilla milk jam and raspberry jam  

Adrienna Leow 

7 June 2015 

ABC Mocha Cream

ABC Cooking Studio 

Mocha Cream Swirls

Today is #bakingday because I cramped 3 lessons and this was my 3 and last lesson. So glad I was the lone student, which means that the teacher had my full attention. Hahahaha. And yes, I almost had his full attention too. 

So here we go. 

Getting the ingredients sorted out:

Waiting to go in for the second proofing. 

And final product. 

Look quite pretty. Smells so good because of the coffee. But I probably won't be making them again. 

Ingredients are listed as follows:

Method here: 

Alvan Wolfsten 

7 June 2015 

ABC Blueberry Cheese Bread

ABC Cooking Studio 

Blueberry Cheese Bread 

My first lesson! I was told that when this bread was refrigerated, it would taste like cheesecake. I was excited already to begin! 👏👏

The poke test, if the dough doesn't bounce back, it's ready. You could poke anywhere and of course I poked right smack centre. 

Almost done! It looks poofy, but it's going in for a second proofing before baking. 

Glazed with egg wash, sprinkled with "shiny" sugar, straight out of the oven. 

Can't wait to sink my teeth in but first to let it cool and refrigerate it. 

Suki Leong 

🍰 7 June 2015