nothing in particular

Registered for another wkday lesson. Eh well, petite fours are worth learning for a few reasons - they look good and sell for high prices -.-'

I had to get a partner to learn..so i dragged poor K who knows nuts abt cakes to learn with me.
There are 4 items to be made today, but only did 3 due to some constraints last minute as cited by Judy (chef).

This is Chocolate Banarama - The base unit which is banana cake. Gotta bake this for longer time than usual, due to silicon mould being used and we placed it on a metal tin and not directly on the oven floor..so we should have left it directly in contact with the oven floor =.='

The sweet pastry that is to be used as base.

This is called Amore whereby the pink designed white chocolate is done using Chocolate Transfer Sheet. Raspberry chocolate cream is used to combine the 3 items(strawberry, biscuit, white chocolate) together.

Raspberry chocolate Jewels - The same chocolate mousse used as above, but chilled in mould. Topped with raspberry and sugar powder.

Chef Judy took our bananarama to demo white chocolate design..of cos we didn't manage to replicate it. To make things simpler...we used fruits.

Two more lessons to go...tiring man..~

It was a lazy sunday afternoon, woke up in a not-so-good mood and the bus had to piss me off..o well, I jolly well know I shouldn't be venting my anger on poor K so..I decided to have lunch alone to cool off my pissed mood -__-

On saturday, we went to this dinner outing at Vil'age @ Heeren's..along with us was hokkaido milk loaves for some of em'

Used hokkaido milk loaf dough to make hotdog bread..1min lesser of baking time wld have been perfect though -.-

Finally decided to try making croissants @ home, this is the dough rolled into a square. This is a disaster because we used Lurpak Butter which contains 80%+ butter unlike what we used in class was 40% margarine, 60% butter (less likely to melt tt soon)

Self made butter sheet. Butter sheet is a block of butter in abt 1cm thickness or so..u can flatten it of course.

OK so failure set in quite early, when we were supposed to put the butter into the dough and seal it up like an envelope. Cos the butter was too cold and the dough was too soft => the butter cut thru the dough, this resulted in butter seeping out of the dough when we were supposed to fold it 2 more times. In the end, we were wondering to throw this failure junk away or not?

No..i decided we should just fold it in somehow somewhat then bake it..and the end result was..edible like a croissant but doesn't look like one, and not flaky cos we didn't fold it correctly.

But Lurpak butter is GD! The end products were buttery enough, much better than Phoon huat's butter sheet.

Dinner was claypot rice by K, this piece of poo like looking thing is - Salted Fish, don't doubt it, although I duno why I am having this mental image of dentures -.-'

Chicken marinated before putting into the pot to be cooked with rice.

Tip: Stir fry the rice with onion to make rice more fragrant before cooking it in the pot. Other ingredients incl. chinese sausage.

Stir fry Bai Cai with oyster sauce.

*Slurp* Not too bad, except maybe broth and more salted fish to be used.

Claypot Rice - 7/10 , taste can be better with broth ^^''

Veggie - 7/10 , too oily >_>

Overall, tasted not bad..esp the frying with onions portion gave it quite alot of flavour.

Remember the fillet o fish burger bread that we were rushing to finish yesterday (saturday?)

Yes, today we are making beef patty with mushroom swiss to go with it. However, this bread goes real hard after 1-2 days, so to eat it like it just came out from the oven, the best way would be steaming it back. After steaming, it tastes really nice...similar to fillet O fish bread except that the browning is not as even.

Starting with marinating the beef

See what happens to the color of the minced beef after 2+hrs? Marination has been absorbed.

Steaming the mochi 'dough', this is some tough sticky dough which hmm is hard to handle..or maybe we haven grasped the technique =.=

Ugly mochi balls...was trying to do this item from Waraku called potato mochi cheese, fried item with melted cheese wrapped up with mochi. Turns out disastrous becos we haven got the right cheese/mochi texture

Frustrated K cooking mushroom swiss..he's frustrated becos of the mochi la.. zzz~

Finished product.

Assembling the burger

Beef is thoroughly cooked cos i like it 100% cooked, and its not chao ta as it seems. Basically, its black at some parts due to adding HP sauce into the marinade.

Burger bread: 7/10

Beef Patty: 7/10

Mushroom swiss: 7/10 , could have been better with beef sauce

U are about to see some nice decorations..ambience, classy pics from THE PRIME SOCIETY.

The inside, with a bar counter in the middle.

By this time I am blogging, I had lost all anger about Prime Society le..so now let's see the main course we ordered: Salmon, price $30..so small nvm..let's taste it first..

This piece of salmon is 101% cooked -> overcooked, became flaky liao and the skin is chao ta!

Sibey aw..

Another lousy crap was the appetiser - King prawns. Price - $18, u must be half expecting to see prawns that are HUGE right? Sorry the king prawns dish came in 2 prawns, each the size of the ring u form with your thumb and 2nd finger, SMALLER than those u find at hawker centre Big Prawn Noodles! ** not I order one lor, and the outside of the prawn is chao ta, inside is just cooked..obviously the flames were too strong.

Some pple ordered burger, and the bread was chao ta with the flame grilled marks..u must be thinking the temperature of the food is high too right? NO..the burger was cold in the centre..

"Will u go back to Prime Society again?" NO.

Me trying the rosemary leaves..eek tasted bitter towards the end so K captured this moment cos its his favourite expression -.-'

Saturday started @ 8am for me. Woke up so early, went out and there was NO BUS COMING..zzz~ waste my time.

So got to K's place and started making the burger buns at 10.30am? *recipe says fillet O fish taste alike bun*, finally proofing at 2nd stage in the pic below.

Baked and done, placed on cooling rack and off we go to K's fren's baby shower..*RUSH*

After the event, we went on to celebrate K's fren's bdae -> play pool @ safra..

My pose nt bad ba..hehe~ I was quite happy to be able to pull off this shirt + jeans look..maybe next time I can wear this on a Friday ^^

K's pose..And somehow I managed to knock in more balls and LOSE @ the end..zzz I am becoming better @ 8 ball and K is improving with his tyco-ness in 9 ball..something seems amiss, I thought I play 9 ball better?!

After the pool game, we went on to Dempsey Road where the long wait begins....

Last weekend was pretty busy, went cycling at ECP on a hot saturday..but heng it cooled abit in the evening. Cycled past bedok jetty and turned back to the bicycle shop, that's all in half hour becos someone complained his butt hurts..

See lah, butt no flesh is like that => i love my butt, shock proof => great for absorbing impact for falls and sitting on hard surfaces >.>



After washing up, me and K went to eat this steamboat bbq. Seriously marina south wld have been a better choice BUT its too inaccessible. After dinner, K said he is too hot from those bbqing, so we decided to stop at 7-11 to get a bottle of beer *nt i drink la*

While Q-ing, i suspected we might be mistaken as underage teenagers and will tio check IC. Soon it was our turn, the Cashier Auntie looked at K, then me and mumbled aloud,"Eh..don't want to check lah.." K was saying aloud,"Auntie, I 30 yrs old le..i scared i show u IC, u shock.." Midst this, the silly guy cashier beside auntie was giggling..ah damn~

So this pair of 25yr old + 30 yr old went to 7-11 to get a bottle of Hoegarden beer and tio check I/C, ah brilliant~ *duno to be happy or sad*

K and his hoegarden..

Following that day, we tried this ciabatta recipe online but it had too little water content so it turned out to taste like baguette..serious...




As for me, I got pretty bored on monday after dinner near my hse that I went to experiment on this chocolate chiffon cake, its not chocolatey enuff..but I was amazed it rose hee~

Another bread making practice, pay liao $300 bucks to learn, must do more rite? *Tot we got scared of bread just some wks ago... -_-'' *

So today we tried butter roll. This K ar, just refuses to get a decent weighing scale..I am referring to a trusty electronic one tt costs above $40..*mine costs $75 -_-' * So we use the spring weighing scale lor..zzz~

The dough was one sticky mess to work with => no pics, cos all the dough was stuck on my hands. After it was fermented for the first time, we rounded it to proof it for 2nd round. This is before proving for 2nd time, note size.

Notice there's an odd ball in the above pic..suddenly a 7th bun pops up ..this one gotta ask Chef K cos he divided one ^^

Butter roll x2 in another shape..recipe book recommended shape =.=' (before 2nd proofing)

Proof 2nd time liao..wee~ they grew up

After baking. Abit overbaked though cos the color is abit dark, but somehow earlier by 2 mins it wasn't dark enuff.

Closeup on texture

That's my breakfast for tmr - 1 bun ONLY, the rest let others try la eh~ *heng only 9 buns to be divided btwn 2 persons*