May Ai Cook Healthy Culinary Workshop

June & July Schedule 六月&七月课程表

Fresh bake Schedule for June & July are posting la. . .
六月 & 七月课程表来啦。。。新鲜出炉

17.07.2011 are the last classes before Hari Raya, and the class will resume back on September.
2011年7月17日是开斋节前的最后一堂课，并于九月将恢复。
Thank You 谢谢

May Schedule 五月课程表

APRIL Ai Cook Healthy Culinary Workshop

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	Kuih Talam Series	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	马来糕系列
		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

Baking Classes On MARCH 三月课程表

Date/Time	Chef	Decription
05.03.2011 Saturday 10.30am - 1.00pm	Junn RM 50 Demo	- How to bake Pastry Puff	- 如何烘焙酥皮
		- How to bake Chicken Pie & Filling	- 如何烘焙鸡肉派&馅
		- How to bake Portugese Egg Tart	- 如何烘焙葡萄牙蛋挞
05.03.2011 Saturday 2.00pm - 5.00pm	Junn RM 60 Demo	Home-made Business Bake Cake	自制烤蛋糕
		1. Soft Banana Cake	1. 松软香蕉蛋糕
		2. Soft Marble Cake	2. 松软大理石蛋糕
		3. Carrot Walnut Pineapple with Cheese Topping Cake	3. 桃胡萝卜与凤梨 奶酪摘心蛋糕
		4. Moist Chocolate Cake	4. 湿润巧克力蛋糕
12.03.2011 Saturday 2.00pm - 5.00pm	Coco *Chef from Y3k RM 60 Demo	Muffin & Cupcake	松饼与小蛋糕
		1. Golden Raisin Cheese Muffin	1. 金黄葡萄干松饼
		2. Oreo Cheese Muffin	2. 奥利奥芝士松饼
		3. Cola Cupcake with decoration	3. 可口可乐与蛋糕装饰
		4. Chocolate Mint Cupcake with topping	4. 薄荷巧克力蛋糕与蛋糕装饰
20.03.2011 Sunday 10.30pm - 1.30pm	Fauziah RM 60 Demo	Secret Recipes	秘制食谱
		1. New York Bake Cheese Cake	1. 纽约式烘烤芝士蛋糕
		2. Raspberry Cheese Cake	2. 山莓子芝士蛋糕
		3. Oreo Cheese Cake	3. 奥利奥芝士蛋糕
		BONUS RECIPE	额外附送食谱
		- Cappucino Cheese Cake	- 卡布奇诺芝士蛋糕
		- Taiwan Cheese Cake	- 台湾芝士蛋糕
20.03.2011 Sunday 2.30pm - 4.30pm	Fauziah RM150 Workshop	Home-made Chocolate	自制巧克力
		Hand-On membuat Coklat Praline & Truffle	巧克力果糖及松露,手工制作
		1. Cara Mencairkan & Tempering Coklat	1. 如何融化巧克力与测试温度.
		2. Penyediaan Coklat 'Gianduya' & Coklat Awan dgn Pelbagai Inti dan Bentuk.	2. 备巧克力'Gianduya'和 各种巧克力馅料与形状.
		3. Penghasilan Coklat Cluster & Coklat Truffle dgn Pelbagai Perasa.	3. 各种味道的巧克力.
		4. Cara Bungkus & Packing Coklat utk Business.	4. 如何包装巧克力.
		Tool Require : Apron, Pisau, Towel.	工具要求 : 围裙, 刀具, 毛巾.
26.03.2011 Saturday 10.30am - 1.00pm	Junn RM 50 Demo	Tartlet Series	馅挞系列
		Learn Easy Way of Making Tartlet Shell	学习简单制作挞皮
		1. Blueberry Cheese Tart	1. 蓝莓芝士挞
		2. Tuna Tart	2. 金枪鱼挞
		3. Lemon Tart	3. 柠檬挞
		4. Fruit Tartlet	4. 水果馅饼
		5. Chocolate Tart with Filling	5. 巧克力挞
26.03.2011 Saturday 2.00pm - 5.00pm	Junn RM 60 Demo	Chilled Cheese Cake	芝士蛋糕
		1. Durian Heaven Cheese Cake	1. 榴莲天堂芝士蛋糕
		2. Fruit Cocktail Cheese Cake	2. 水果鸡尾酒芝士蛋糕
		3. Pudding Roti Durian with Durian Sauce	3. 榴莲布丁面包与榴莲酱
* 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.

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.

Cream Cheese Mints

Ingredients & Method:

• 105 gm Cream Cheese, softened
• 20 gm Butter, softened
• 450 gm Icing Sugar
• 3 drops Peppermint oil
• any color food coloring paste (optional)

1. In a large bowl, combine cream cheese, butter, and icing sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.

在一个大碗里，混合奶酪，牛油和糖粉. 加入薄荷油. 如需要可加入食用色素，或让它白色.

2. Roll mixture into small balls, and place on parchment paper. Flatten with a fork or icing presser dipped in icing sugar. Let dry for about 2 hours on parchment paper, then freeze or refrigerate.

滚动面糊成小球，放在油纸上.用叉子或模具压扁浸进糖粉。让它干燥在油纸约2小时，然后冷冻或冷藏.

Merry Christmas to all Hearty's members...

White Chips with Macadamia Cookies

Ingredients & Method:

• 170 gm Butter, softened
• 150 gm Icing Sugar
• 1-1/2# Egg
• 7 gm Vanilla Essence
• 210 gm Superfine Flour
• 3 gm Baking soda
• 150 gm Macadamia nuts, chopped
• 350 gm White Chocolate Chips
• 50 gm Golden Raisin, chopped

1. In a mixing bowl, cream butter and sugar. Beat in the egg and vanilla one by one. Combine flour and baking soda; gradually add to creamed mixture. Stir in nuts and vanilla chips. Drop by heaping teaspoonfuls 2 inch apart onto ungreased baking sheets. Bake at 170 degrees C for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

搅拌奶油和糖. 逐粒倒入鸡蛋和香草精. 混合面粉和苏打粉，逐步加入面糊. 拌入坚果，白巧克力粒和黄金葡萄. 用茶匙堆在烤盘距离2’inch. 在170度烤10-12分钟或至金黄色. 冷却1分钟，取出放在铁丝架.

Merry Christmas to all Hearty's members...