Tuesday, April 26, 2011
Thursday, April 7, 2011
Tuesday, April 5, 2011
Wednesday, March 23, 2011
Tuesday, March 8, 2011
April Schedule 四月课程表
Date / Time | Chef | Decription | ||
09.04.2011 Saturday 2.00pm - 5.00pm | Coco *Chef from Y3k RM 75 Demo | Prosperity Fatt Koh | 开运发糕 | |
1. Steam Cranberries Fatt Koh | 1. 蒸汽小红莓发糕 | |||
2. Steam Black Sesame Fatt Koh | 2. 蒸汽黑芝麻发糕 | |||
3. Steam Watermelon Kek Lapis | 3. 蒸西瓜式层叠蛋糕 | |||
Bonus Recipe | 额外食谱 | |||
* Cheese Rose Cookies | * 玫瑰奶酪饼干 | |||
10.04.2011 Sunday 1.30pm - 4.30pm | KEVIN Chai *Chef from Famous Cuisine RM 80 Demo | 3 types of different variety cake | 3种不同品种的蛋糕 | |
1. Chocolate&Strawberry Ice-cream Cake | 1. 巧克力与草莓冰淇淋蛋糕 | |||
2. Mix Fruit Cake | 2. 杂果蛋糕 | |||
3. Rainbow Swiss Roll | 3. 彩虹瑞士卷 | |||
FREE GIFT to Students | 小礼品 | |||
* Home-made Ice-cream | * 老师自制雪糕 | |||
17.04.2011 Sunday 1.30pm - 4.30pm | ALEX Goh RM 60 Demo | Bread Session | 面包课程 | |
1. Kyoto Bread (Janpanese Sandwich Bread) | 1. 京都面包(日薪夹心面包) | |||
2. Italian Herb and Cheese Bread | 2. 意大利香草芝士面包 | |||
3. Coffee Walnut Cheese Bun | 3. 咖啡合桃芝士面包 | |||
23.04.2011 Saturday 10.30am - 1.30pm | June RM 50 Demo |
| 马来糕系列 | |
1. Talam Seri Muka Durian | ||||
2. Talam Ubi Kayu | ||||
3. Kosui Nyonya | ||||
4. Pudding Lapis Pandan | ||||
23.04.2011 Saturday 2.00pm - 5.00pm | June RM 50 Demo | Bahulu Series |
| |
1. Bahulu Cermai | ||||
2. Bahulu Cappucino Coklat Rice | ||||
3. Bahulu Pandan | ||||
4. Bahulu Gulung | ||||
5. Bahulu Cupcake | ||||
21.05.2011 Saturday 1.00pm - 4.30pm | Coco *Chef from Y3k RM 85 Demo | Sarawak Kek Lapis | 砂拉越层叠蛋糕 | |
1. Zebra Kek Lapis | 1. 斑马层叠蛋糕 | |||
2. Cheese Lapis | 2. 奶酪层叠蛋糕 | |||
3. Egg White Mint Lapis | 3. 蛋白薄荷层叠蛋糕 | |||
FREE GIFT to Students | 小礼品 | |||
* 200gms ButterMas | * 200克 ButterMas牛油 | |||
Above information are subjected to changes or cancel without prior notice. | ||||
Please walk in registration 3 day in advance. Payment are required when registration. All the conducted with limited seat only. | ||||
Family member above 12 years old are chargeable too and children below 11 years old are not allowing during class proceed. | ||||
For more information can visit through our website www.hearty.com.my |
Thursday, January 6, 2011
Baking Classes On MARCH 三月课程表
Tuesday, December 21, 2010
汤圆 。。。 "冬至快乐"
Ingredients
- 100gm Glutinous Rice Flour
- 5gm Tapioca Flour
§ Pinch of salt
- 60-90gm Water
§ Food Colouring
Filling
- 50gm Black Sesame Powder
- 20gm Castor Sugar
- 10gm Butter
- 1/8- 1/4 tsp Salt
- 2 tsp Cold Water
Or you can change to red bean paste/peanut butter paste/douyong paste
Soup
- 1000ml Water
- 6# Chinese Red Dates
- 3# Honey Dates
- 50gm White Fungus, soaked
- 50gm Rock Sugar
- 5pcs Pandan leaves, knotted
Method
1. To prepare filling: Combine black sesame paste, sugar, butter, salt and water in a small bowl. Mix until it holds together. Take a tiny portion and press well together to form a very tiny ball. Leave aside the balls of filling.
2. Place glutinous rice, tapioca flour and salt in a mixing bowl. Add in the centre of water to mix into soft and pliable dough. Divide dough into four portions.
3. Leave one portion plain and to the other, add a few drops of pink / green / yellow food colouring.
4. Take a portion of dough and make a small dent in the centre. Add a ball of black sesame seeds/others filling. Wrap up neatly and roll into a round ball of tong yuen.
5. Bring a pot of water to a boil, drop in the balls of tong yuen and cook until they start to float. Remove with a slotted spoon into a basin of cold water.
6. In the meantime, combine water, honey dates, white fungus, red dates and rock sugar and bring to a boil. Simmer for at least 20 minutes.
7. Add pandan leaves. Simmer for another 2-3 minutes.
8. Dish out the white fungus soup and serve topped with the balls of tong yuen.