Wednesday, April 16, 2014

Trial batch: Molleaux Chocolate Cupcakes

Even being back in KL, I'm still physically tired. Today I went for a Decleor aromassage facial and Decleor hot stone massage. The body massage was sixty minutes and first trial price at Rm125. The facial was part of a package which I had bought from last year. 

Anyways, came home and had a long nap... Really needed it! 

But anyways, decided to start on the baking trials today. Unfortunately I only found salted butter in the fridge. I don't know how it will affect the rest of the recipes, but well...for baking in general, unsalted butter is preferable as it allows the chef to have better control of the taste of the cakes.

Outcome and findings:

Chocolate Molleaux Cupcakes: 
did the baking in three batches. Unfortunately because the oven is so small, I had to divide the baking of items into a few times. I couldn't really control the top and bottom temperature as it was just one preset dial. 

I had scaled the recipe down to 12 cupcakes but even that was quite a lot for a small oven. I tried baking the cupcakes with out a mold. That was a bad idea. For this particular recipe, the mould actually protects the batter from over cooking. It is still edible but it won't help me pass during the exam!!

What we are looking for in this recipe is to have a soft middle. It takes about 12-15 mins to bake, and will look a bit liquidy. But that is okay, as the chocolate bit will set. I don't think I will have so much trouble with this batter, but next I want to try baking it in a bigger oven so I can use the bigger moulds. 

Genoise sponge cake: 
now for this recipe, I made it the same way as the Molleaux chocolate cupcake. However I had a bit of problem with it as it didnt turn out soft and fluffy and seemed a little heavy, as well as raw in the middle. 

I am not sure if it was the salted butter or If I had a bit of problem with one of the processes. Will have to try it out again. 

Wednesday, March 26, 2014

What they don't tell you at Baking School!

Baking cakes, cookies and pastries seem to be a popular choice of past time for many people. No thanks to the many celebrity chef shows they have on tv like Iron Chef, My Kitchen Rules, and etc. 

However what seems to be a popular notion is however very far from reality. At least that is what I discovered. 

In the last eight weeks, I've spent almost 21 hours in the kitchen each week. These hours were spent standing on our feet for 7 hours each time just learning how to wield a knife, using the different kitchen equipment, as well as cleaning equipment.

What the textbooks or teachers don't tell you at the begining of the course is a lot of students start to have health issues, most relating to back problems and stiff neck quarter way through the course. 

I learnt this the hard way! 

For me, I started having back pain on my waist and stuff neck around the end of the full time three week marker point. 

Fortunately for me, I recently bought a private insurance from Medibank. 

The benefits include a specific yearly credit allowance for physiotherapy, chiropractic services, dental, dietitian, optical, as well as remedial therapies. 

My health insurance cost me roughly 80+aud on a monthly basis. It seems pretty affordable to me, although I might downgrade the plan once I complete my baking course, as I won't have as much need for some of the services then. 

Unfortunately this scheme doesn't exist in Malaysia for whatever reason. 

I've been going to see the physio, as well as some remedial massages which has helped greatly with my back pain!

Today I had to take a day off work as I was advised by the doctor to stay home to rest due to a weakened immune system. 

I attend Tafe for three days a week, and work at childcare for two days a week. Both, highly exhausting choice of activities, coupled with a lack of sleep has left me with a very weakened immune system. 

The thing about working in childcare is that if one has a low bodily immune system, are susceptible to catching an infection from one of the kids. 

I decided to stay home from work to catch up on very much needed rest so that I can be healthy and bouncing again for class on Thursday. 

See you guys soon!!

Saturday, March 15, 2014

TAFE NSI: Making Yeast Based Products

So my class completed our second practical exam about a fortnight ago (15th March).  I've been really busy lately, hence haven't had time to update the blog. 

These are some of the pastries we baked  for this unit. 
Gugelhopf, savarin, and Rum Babas (rum drowned cakes... )

Danish the different types 

Stollen (spiced yeast based bread)

Bienenstitch -The Bee Sting cake (origin German)

Practical Exams pieces!! 
Croissant (after one hour proofing, it us super large !!)

Brioche and Finger Buns with fondant 

Overall, it turned out pretty good. Without the photos, I think I will not be able to keep track of what the class is making so far as we really bake an unbelievable jbet of items in such a short time!!


Blog Widget by LinkWithin