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.

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 (: