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...

Chocolate Chip Meringue Drops

Ingredients & Method :

• 4 # Egg Whites
• 175 gm Caster Sugar
• 10 gm Vanilla Essence
• 30 gm Cocoa Powder
• 180 gm Semisweet Chocolate Chips
• 100 gm Pistachio nut, chopped

1. Preheat oven to 120 degrees C. Line baking pan with parchment paper, and set aside.

预热烤箱至120’C. 预备烤盘与油纸，备用.

2. Beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking pan, spacing 1 inch apart. Sprinkle pistachio nut for decoration.

用快速度搅拌蛋白直至蛋白软峰.慢慢加入糖，同时继续打至持有硬性发泡. 倒入香草精和可可粉在低速度搅拌，然后用手加入巧克力粒. 把面糊像小土堆在预备的烤盘，每个面糊距离1’ inch. 撒上开心果作装饰.

3. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

放进预热烤箱烘焙1小时.然后关掉烤箱，把饼干放在烤箱里2个小时，直至饼干的中心干透. 从烤盘取出，装进一个密封的Container里存放.

Merry Christmas to all Hearty's members...

Cinnamon Roll

Ingredients & Method :

(a) 235 ml Warm milk

1 Egg

30 gm Butter

25 gm Sugar

3 gm Salt

455 gm Bread flour

6 gm Instant Yeast

(b) 75 gm Butter

70 gm Brown sugar

30 ml Milk

120 gm Walnuts, Chopped

(c) 55 gm Butter, Melted

80 gm Brown sugar

5 gm Ground cinnamon

50 gm Walnuts, Chopped

80 gm Golden Raisins

1. Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.

把牛奶，鸡蛋，牛油，糖，盐，面粉和酵母倒入面包机. 注意最后才加入酵母. 设置面团旋转搅拌.

2. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.

在一个中型平底锅，以中低热量融化牛油.加入黄糖，牛奶，核桃不断的搅拌直到充分混合.倒入平底锅中9x13’inch, 备用.

3. After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, sift in cinnamon, add in nuts and raisins.

面团搅拌均匀后，把面团板上轻轻的撒上面粉，并擀成长方形面团约10x15.把面团刷上融化的牛油，撒上红糖，筛上肉桂粉，加入核桃和葡萄干.

4. Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.

紧紧的卷起面团像果冻.按边缘的密封。用刀切成一件卷筒1’inch厚.把卷筒放置在烤盘，顶部淋上焦糖酱.

5. Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 175 degrees C.

用湿布盖好，放置在一个温暖的地方发酵直到两倍大，约1小时半至2小时.预热烤箱至175摄氏度.

6. Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.

然后烘烤15至20分钟，直到成褐色，从烤箱取出，立即上下翻转在一个大盘子.

Merry Christmas to all Hearty's members...