Aspiring Bakers #8 : Bread Seduction (June 2011)

ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

Bake or steam Bread, Buns or Pau. To join, post it on your blog between 1 June to 30 June.
Click here for details.

The closing date is 30 June 2011.
All entries will be compiled and posted on 1 July 2011.

Wednesday, June 11, 2014

Frosty Whip



FROSTY WHIP is back! sorry to keep everyone waiting. those who's new w me, if there's enough enquiries and interests, I might open up a free demo class!


Check out http://bakeadough.blogspot.sg/2013/07/frosty-whip.html?m=1 

Friday, May 23, 2014

exclusive GSS Promo

Today, I made a trip to the vendor and they're giving me GSS promo to match taka sales and Philips carnival for this weekend. 
Items like Rowenta and Delonghi oven, handheld and stand mixer, severin and kenwood breadmaker are all on sales! 

If you're keen, comment or email me, I'll give you the details. 
*Strictly no earning of commission by me!

On a side note, exams ending next week! going to clear my blog's cobwebs!

❤️

Sunday, March 16, 2014

Lychee Prawn

Is an easy and yummy dish to whip up (: I saw this from a tv prog and finally tried it out. 


Lychee Prawns Recipe (:

prawns (shell & clean)
1 can lychee
salt and pepper
Cornflour
Rice flour  
1 egg, beaten 
breadcrumbs
lychee syrup

Method:

1. Marinate prawns with pepper & salt. Add in cornflour & mix well.
2. Stuff prawn into lychee & coat it with a layer of flour (mix equal portion of corn and rice flour)
3. Coat w egg mixture & roll in breadcrumbs.
4. Fry the lychee prawns until golden brown over medium low heat.
5. Mix 1 can lychee syrup + 3 tbsp cornflour + 2 tbsp water and cook till thicken.
6. Drizzle sauce over the lychee prawns before serving.

Bon Appétit ❤️

Monday, March 3, 2014

SAVOUR tickets GIVEAWAY!

oops! dust collecting on my blog .. sorry for the long hiatus! follow me on instagram! (: my username is jasxuewei
 
exams in May. will be back real soon. in the meantime,
 
anyone have SAVOUR fri dinner session to exchange w me? I've tickets for wed dinner, thurs and fri lunch session!
 
GIVEAWAY! pls comment w your name and email add together w your preferred day and note the session as I'll giveaway the tickets asap after I've chosen mine (;
 

for more details, pls visit http://www.savour.sg/
note: tix does not include savour dollars

DISCLAIMER: this post is in no way sponsored.

Saturday, July 20, 2013

Cooking Class at Creative Culinaire

hello my dear bloggers and readers! (: I went on a long long hiatus for blogging .. so sorry! is not easy to keep up school work, baking, blogging, family time and not forgetting shopping! heeeee. however, I've been diligently reading all your blog posts. the convenience of Facebook allow us to post, chat and keep up to date (:

back to today's post .. is an awesome "present" to bring me back to blogging and share w everyone my experience. I took part in the Facebook "like" and "share" giveaway hosted by Daniel's Food Diary and won a Healthy Culinary Adventure class (worth more than $100) at Creative Culinaire. The class was held today from 8am - 12pm. There were 14 participants per class and we were assigned to do pair work. I'm so glad to make friend with Jennifer. coincidentally she was the other winner from the giveaway (:

we had so much fun and I definitely enjoyed the class. not forgetting our very patient, young looking instructor Christine who is so helpful and guide us through the class. ohhhhh ... not forgetting the fact that she says I look like a Secondary 4 student. hahahah! anyways, the recipes are easy to handle and definitely awesome to cook for your family and love ones. I'm in the midst of getting permission to post the recipes and am hopeful to share w everyone if possible. One last thing before I let the photos do the talking .. actually I was pleasantly surprised by Creative Culinaire's thoughtfulness. I attended different classes from giveaways and etc, none provided participants with containers and carrier. that actually help us pack our food nicely and bring it home for our family instead of giving plastic bags, put in all the food and bring a mess home. Furthermore, the night before, they called up to remind us to attend the class next morning (:

photossss pls!

ingredients for eggless tofu brownie weighed for us
 
 
eggless tofu brownie

 
 

Jenn and my baked eggless tofu brownie


is me slicing wholemeal bread for the canapé

Jenn marinating the chicken
our wholemeal canapé w smoked salmon! (:
 
demo-ed wholemeal canapé w smoked salmon

 
tyvm Daniel for the wonderful giveaway and Creative Culinaire for hosting the class! (:


MOONCAKE MOLD PREORDER:

Thursday, May 16, 2013

Frosty Whip

FROSTY WHIP
 
 

FROSTY WHIP is a delicious (non-dairy) analogue cream powder blend to be mixed with cool water (producing a liquid analogue cream) then whipped (just like normal cream) and used as a filling, garnish or decoration - just like dairy whipped cream and used for cake decoration, cream cakes, eclair filling, frozen parfaits, semifreddos, profiteroles, chocolate mousse.


  • A dry base with a long shelf-life (18 months in powder form), which is converted to liquid analogue cream by simply mixing it with water.


  • Whipped cream quality is great with sharp, stable peaks and has a better post-dispense shelf stability than normal cream.

  • The powder is stored at 25º Celcius - no refrigeration required.



  • Once mixed with water, it is kept in the fridge like normal cream but with a much longer fridge shelf life.

  • Contains no preservatives.



  • Also gluten free and complies with Halal requirements. This product is certified Halal by the Australian Federation of Islamic Councils Inc. [www.afic.com.au]



  • Yield: Expands up to 4 times by volume when whipped. The yield depends on the mixing ration with water, whipping speed & time and water temperature.



  • Shelf life: 18 months in dry, powder form



  • Packaging: 1 kg and 200 grams pack


  • Mixing Instructions:
    For HEAVY CREAM:
    Add 1 kg of Frosty Whip powder to 1 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.

    For MEDIUM BODY CREAM: Add 1 kg of Frosty Whip powder to 1.5 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.
    For LIGHT BODY CREAM: Add 1 kg of Frosty Whip powder to 2 litres of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated.
    *Note: If water temperature is used other than the recommended, it may affect the quality and whipping time of the resulting product.
    Alternatively, mix Frosty Whip powder with water at room temperature (~20ºC), then refrigerate, ready for whipping when requied.
     
     
    http://www.youtube.com/watch?v=FBYoqhzRrmw




    The best use by date is Sep 2013 as labelled on the packaging. But the expiry is a year from this date.
    Australian government rules does not allow us to label product with 2 year shelf life. As a result, had to have a Best use by date on the packaging.

    The factory will support if you need documentation to state that the product expiry is a year from Sep 2013.

     
    email bakeadough@hotmail.com or facebook PM me (:

    Wednesday, July 18, 2012

    PREORDER MOONCAKE MOLD & CAKE CARRIER

    PREORDER MOONCAKE MOLD!

    hop on to bakeadough.blogspot.com for more details and pics (:


    PREORDER COLLAPSIBLE CAKE/CUPAKE CARRIER


    From the secure locking lid, to the oversized cake plate, to the 2-tier cupcake trays, this combo cake and cupcake carrier delivers for baker.

    And... best of all! Our cake and cupcake carrier's lid is rigid when expanded, but has a collapsible band, allowing it to store in HALF the space you'd expect for a carrier of this size.



    Cake plate base is 15" dia, features cutting guides
    Cupcake trays are 13" dia and 3/4" deep
    Lid is 10" tall expanded, collapses to 5" tall to store
    Carry 24 cupcakes in secure trays - legs fold to store
    Carry large round or square cakes
    Lid includes secure 3-point latches and carrying handle
    Durable, break-resistant polypropylene plastic
    All parts are dishwasher safe





    PREORDER COLLAPSIBLE CAKE/CUPCAKE CARRIER at $45 per set (exclude courier charges). This preorder will close on 1 Aug 2012. Please allow 3-4 weeks for the goods to arrive. email bakeadough@hotmail.com to place your order (: