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 

ABC Cooking Studio Trial Lesson - Gateau Chocolat Recipe

ABC Cooking Studio Trial Lesson - (Cake making) Gateau Chocolat Recipe

Well known Japanese cooking studio opened in Singapore on 28 April 2015 at Takashimaya, Ngee Ann City. 

We sign up for the trial lesson at $28 and I choose to attend the Gateau Chocolat class. 

I thought it was going to be a molten lava cake but it wasn't. Turns out, it was dense in the center with a meringue like  crispy-chewy crust. It will rise during baking but upon cooling, the centre sinks. It can be consumed straight out of the oven, but it also tastes yummy after a night of refrigeration. 

Admittedly, it's not a looker but it's yummy...... Totally addictive! 

Here's the recipe: 

GATEAU CHOCOLAT 

Total time: 60 mins (40 minutes baking time) 

15cm cake

Ingredients:

85g Milk chocolate (bar / buttons) 

65g unsalted butter 

25g Cocoa powder 

1 tbsp cake flour 

2 egg yolks 

1 tbsp caster sugar 

2 egg whites 

40g caster sugar 

Method:

1. Preheat the oven to 160 deg Celcius 

2. Using a bain-marie, melt down the milk chocolate and butter. Alternatively, use a microwave, ensuring the chocolate does not overheat. 

3. Sieve the cocoa powder and cake flour, twice. 

4. Whisk the 2 egg yolks with the 1tbsp of sugar til frothy and white/ light cream in colour. 

5. Whisk the 2 egg whites til it looks like beer foam. Put in 1/2 of the sugar (20g) and whisk til soft peaks. Put in the rest of the sugar (20g) and whisk til stiff peaks. 

6. When the chocolate-butter mixture is slightly cool, fold in the cocoa-flour mix. 

7. Add the whisked egg yolks to the mixture by folding in gently. 

8. Add 1/3 of the whisked egg whites (meringue) to the mixture and fold in gently. Add another 1/3 and fold in gently. Finally add the last 1/3 and fold in gently, ensuring batter is well-mixed. 

9. Fill 15cm cake tin and bake for 40 minutes at 160deg Celcius. 

10. Set on a cooling rack to cool. Sprinkle / sieve icing sugar to decorate.  

It's meant to sink in the centre. 

The crust is the highlight:) enjoy!! 

🍰 28 April 2015 

Gateau au Thé Vert Recipe

Gateau Au Thé Vert / Matcha Cake Recipe

You might mistake this for a molten lava cake but it's actually a dense centre cake with crispy-chewy crust. Admittedly, it's not a looker but it's yummy...... Totally addictive! 

Here's the recipe: 

MATCHA CAKE 

60 mins (40 minutes baking time) 

15cm cake

Ingredients:

85g White chocolate (bar / buttons) 

65g unsalted butter 

25g matcha powder 

1 tbsp cake flour 

2 egg yolks 

1 tbsp caster sugar 

2 egg whites 

40g caster sugar 

1. Preheat the oven to 160 deg Celcius 

2. Using a bain-marie, melt down the white chocolate and butter. Alternatively, use a microwave, ensuring the chocolate does not overheat. 

3. Sieve the matcha powder and cake flour, twice. 

4. Whisk the 2 egg yolks with the 1tbsp of sugar til frothy and white/ light cream in colour. 

5. Whisk the 2 egg whites til it looks like beer foam. Put in 1/2 of the sugar (20g) and whisk til soft peaks. Put in the rest of the sugar (20g) and whisk til stiff peaks. 

6. When the chocolate-butter mixture is slightly cool, fold in the matcha-flour mix. 

7. Add the whisked egg yolks to the mixture by folding in gently. 

8. Add 1/3 of the whisked egg whites (meringue) to the mixture and fold in gently. Add another 1/3 and fold in gently. Finally add the last 1/3 and fold in gently, ensuring batter is well-mixed. 

9. Fill 15cm cake tin and bake for 40 minutes at 160deg Celcius. 

10. Enjoy fresh out of the oven or refrigerated overnight. 

🍰 6 June 2015