Dessert Cake

  I made different kinds of cake and used different creams and gelling agents for two week. Through this period, I experienced new method when I made mousse cake. Also, I realized that I had to understand about seasonal ingredient

Dessert Cake

  I made different kinds of cake and used different creams and gelling agents for two week. Through this period, I experienced new method when I made mousse cake. Also, I realized that I had to understand about seasonal ingredient

Chocolate

 Fruit Jellies Marshmallows   Knackerlis/ Almond Clusters    Marbling(Tempering)       Assorted Chocolate Decor: Cigarettes/ fans/ transfer sheets/ culs             Mold chocolate for Easter(Eggs/ Labbit)    Cap truffles/ free hand dipped truffles/ dipping truffles

Chocolate

 Fruit Jellies Marshmallows   Knackerlis/ Almond Clusters    Marbling(Tempering)       Assorted Chocolate Decor: Cigarettes/ fans/ transfer sheets/ culs             Mold chocolate for Easter(Eggs/ Labbit)    Cap truffles/ free hand dipped truffles/ dipping truffles

Catering

I have experienced Catering course including barista production, cake production, laminated production and yeast dough production. Through this over the four weeks, I had chance to review different knowledge and skills what I have learned. I think that reviewing what

Catering

I have experienced Catering course including barista production, cake production, laminated production and yeast dough production. Through this over the four weeks, I had chance to review different knowledge and skills what I have learned. I think that reviewing what

Aartisan Bread Station

Artisan Bread Brioch           Prepare sponge and let ferment fully. (Double size)             Use “Brioche” method; dough should have smooth consistency.                                             Gabacciar        Panatone  Sponge Double Size        Artisan Bread   Sponge

Aartisan Bread Station

Artisan Bread Brioch           Prepare sponge and let ferment fully. (Double size)             Use “Brioche” method; dough should have smooth consistency.                                             Gabacciar        Panatone  Sponge Double Size        Artisan Bread   Sponge

Gluten Free-Coconut berry corn bread

This week, I made various types of products using gluten free ingredients. Gluten free products were very interesting for me because they had different appearances, teste and flavor. Past over this week, I researched about ingredients and recipes and I

Gluten Free-Coconut berry corn bread

This week, I made various types of products using gluten free ingredients. Gluten free products were very interesting for me because they had different appearances, teste and flavor. Past over this week, I researched about ingredients and recipes and I

Gluten Free Ingredients and Substitutions

Gluten-free baked goods must contain other ingredients that help build structure, or the item will be excessively crumbly, will not hold together, or will not rise. For some items, such as certain quick breads, egg protein can provide the necessary

Gluten Free Ingredients and Substitutions

Gluten-free baked goods must contain other ingredients that help build structure, or the item will be excessively crumbly, will not hold together, or will not rise. For some items, such as certain quick breads, egg protein can provide the necessary

Artisan Pastry

    I made variety Artisan Pastry through two different station past over 2weeks. The stations were laminated pastries and quick bread. Through those stations, I learned new skills and knowledges and enjoyed making all products. I learned about Danish pastry

Artisan Pastry

    I made variety Artisan Pastry through two different station past over 2weeks. The stations were laminated pastries and quick bread. Through those stations, I learned new skills and knowledges and enjoyed making all products. I learned about Danish pastry