Category: ABC Cooking Studio

Mont Blanc - ABC COOKING STUDIO

10/24/2017

A Mont Blanc is a dessert of puréed, sweetened chestnuts topped with whipped cream. The name comes from Mont Blanc, as it resembles a snow-capped mountain

Managed to book the Mont Blanc class for 3 of us. It is the first time that I have Jacinth and Teri together, but I know they will hang out well together because both of them are superb nice people whom I have met in my life 😊 I have always thought that the mont blanc is made with swiss roll and top up with cream frosting, but I was wrong after attending the lesson. Surprised by the taste of the chestnut and felt it is rather unique tasting cake.

Selfie session!

0 Comments

Strawberry Chiffon Roll - ABC COOKING STUDIO

9/28/2017

0 Comments

Targeting to go for baking class monthly is still achievable so far. Most importantly, I get to meet up with my girlfriends for the session. Checking out on one another and sharing our updates is something rather luxury for a mom since most of our time is focused on our family instead.

ABC cooking studio have been introducing their monthly premium trial class which is very interesting. I think this is also one of the smart marketing tool they use to entice the members to introduce more friends to their studio or to promote more awareness. For the month of September, the special trial lesson is Strawberry Chiffon Roll. This is very popular among my friends as many of them were asking me to referral them to the class. Referral by member for trial class is $28 instead of $35 (UP $48 for walk-in).

Chatted with Mei Fong & Qiu Ling and we managed to form into a table of 4 so that i can book a premium trial class with the instructor. One challenge i have been facing with my favorite instructor is that she is getting very busy with her schedule as many others will opt for her as well. But i must say, those sessions held by her is very enjoyable in my opinion. No pressure and she is very motivating.

The Japanese Chiffon roll is lighter and fluffier in texture which is a good combination with the light cream filling. The technique used is something different from the usual Chiffon cake where we must separate the “wet” and “meringue” before mixing them together. Instead, we beat up the meringue before adding yolk in and mix well.

STEP 1: SEPARATE THE EGG WHITE AND YOLK

STEP 2: BEAT THE EGGWHITE while splitting the sugar into 2 portions to add in. Start adding 1st portion when the egg whites are beaten up like beer foams. Continue to beat till soft peak before adding in 2nd portion of the sugar and beat till stiff peak.

STEP 6: TAKE OUT THE CAKE, cool it on cooling rack and can cling wrap to prevent moisture loss. Upon cool down, slice about 1 cm of the cake edge (diagonally across) to facilitate nice closure for the roll up.

We were given the ABC fan to fan the cake so to quicken the cooling process before we move on to make the fillings.

STEP 3: ADD THE EGG YOLKS in one by one while mixing them on low speed. Upon completely mix (do not overmix), sift in the flour and start doing “J fold”

STEP 4: MIX MELTED BUTTER, VANILLA ESSENCE AND MILK TOGETHER before adding to the mixture. Add any fruit mixture inside that you like. (Do not overfold).

STEP 5: POUR THE BATTER INTO CAKE PAN (at 1 go – to minimize air bubble), and spread the batter across 4 corners first before spreading it evenly across. Tap a couple times to remove air bubble before we can send it in to bake.

jiejie

meimei

0 Comments

Macarons making : ABC Cooking Studio

8/25/2017

0 Comments

I am always grateful that I have meet wonderful friends in life and Teri is one of them. She is my partner-in-crime for baking lessons in ABC Cooking Studio. We decided to make it into a monthly event so that both of us gets to meet at least once a month. To just spend some quality time together and making something that will make us feels proud of it. Lol.
We decided to challenge 3 stars difficulty level and pick to make the Macarons. Always wonder why is it so expensive when we are to buy from the shops when these are just like egg whites and sugar? Well, after this class, it changes my mindset. Macarons are honestly very tedious in making as there are sooooooo many steps to make one bite size dessert.

The thing I like about ABC cooking studio is that it is fuss free. The ingredients are measure to requirement and we do not need to wash the tools used. This shortens the time taken in class since the class duration is about 2 hours only. First thing, we will need to make the meringue by adding egg white and sugar and whisk together. As the portion is 1:1 (1 portion of egg white : 1 portion of sugar) the whisking time is rather long to achieve the stiff peak forms.

Whisk to bubbles like beer bubbles, add sugar

Almost ready, still can whisk a little more.

Done! turn the whisk and see if there is any kind of light suction feel.

We were provided with a macaron template to place underneath the baking paper. This is especially useful as it gives us a good gauge to pipe the macarons out. On Scientific terms, we are supposed to pipe 3.5cm circles of batter (1 shot) but seriously, who will measure them!!! So these small cheat sheet is awesome! 😊

We took the tray and started to knock the tray against our palm many times to ensure that the batter do not have any “nipple” (the sharp pointed edge at the top as we pipe out).

Our instructor told us that we will need to dry the macarons first before baking them. Suggest drying in an Air-conditioned room for about 1 hour. It is easy to identify if they are dry and it is by touching the edges of the macarons to feel that slightly hard. We were told not to make macarons during raining days (resembles the bread proofing lesson earlier on too) which makes the macarons harder to dry.

0 Comments

My Trial Class in ABC Cooking studio (BREAD)

6/9/2017

0 Comments

The trial class for JUNE : Cheese and Bacon Fondue Bread. Seems pretty impressive and decided to invite Teri to join me for this girlfriend session. Been a long while since i last met her and we have sooooo much to talk about. The motherhood talk goes endless and i am just so glad that i met this wonderful woman! :)

0 Comments

My Trial Class in ABC Cooking studio

5/26/2017

0 Comments

Have been hearing from my friends about ABC Cooking Studio but just couldn't find time to arrange for a trial lesson. The recent seasonal trial lesson to make a raspberry ombre cake excites me. After speaking to Ferlyn, she invited me to the trial lesson. The Studio is located in Takashimaya Orchard, very spacious and it is open-concept. Classes are a team of 4 usually and there can be several classes running concurrently.

0 Comments

Mont Blanc - ABC COOKING STUDIO

Strawberry Chiffon Roll - ABC COOKING STUDIO

Macarons making : ABC Cooking Studio

My Trial Class in ABC Cooking studio (BREAD)

My Trial Class in ABC Cooking studio

Categories

Archives