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Colatta Baking Class

Chef Din returns to Amiplus with very festive cake recipes for his students. In this class, he gave a demo on Turkish Indulgence, Pumpkin Cheese Cake and Orange Cikaro Cake. The class starts off with a quick demo on an easy way to make chocolate decorations using ordinary items you can find around your house. Sounds amazing? It's commonly used on cakes for sale. How to make them? The following pictures are self-explanatory. 

Here, he uses a paper clip - the big kind- to hold the plastic in place to create the curve shape.

Another alternative is to use store-bought silicone moulds to create more detailed designs. Here he uses a simple striped design. 

Making sure the surface is smooth..

Enough with decorations, we now shall move on to the cakes. First in line is the Pumpkin Cheese Cake, especially popular during Halloween times. As you may see from the pictures below, the baking tin is double layered where there is a layer of aluminium foil between two baking tins. This will come in handy during the baking process later. 

The base of the cake is simply made from Marie biscuits and melted butter.

Press firmly down to create a study and firm base for your cake.

You can use any flat tool to help you with this process. As you can see, the chef had resort to using a dough scrapper. 

The final base.

For the cheese cake, mix cheese, eggs, whipping cream and etc. into a big bowl using a mixer.

Pour it into your specially layered baking tin and make sure to get rid of the bubbles and smoothing out the surface. The batter is then baked via steam baking until cooked to perfection. 

Next cake is the Turkish indulgence, perfect for any special occasion especially for those with a huge sweet tooth. Start by dipping marshmallows into rose water  and layering them on top of melted chocolate in the baking tin. 

The melted chocolate will soon harden and act as a base for the cake. Note that the tin is specially layered like the first cake. 

For extra flavour, you can add pistachio nuts as to your liking.  

The secret batter is made (i will not reveal the recipe here for fairness purposes of the paying participants) and poured into the baking tin, covering completely the marshmallows. 
Smoothening it out...

Add a layer of simple chocolate sponge on to the batter.

For the last layer, again, no recipes will be revealed so just enjoy the following pictures showing him preparing the last layer of the cake.

The surface is made smooth again..

Chocolate coins are melted with milk and spread on top of the cake. Cornflakes are added to the melted chocolate for added texture.

 It is kept in the chiller to set. Note: This  is a no-bake cake (minus the chocolate sponge)

For the orange cikaro cake, it is a relatively simple cake recipe involving melted orange-flavored chocolate and cake batter. It is then divided into cups to your liking. 

DING...the pumpkin cake is baked to perfection and a layer of glaze is brushed on the top of the cake.

Decorate with chocolate pieces and fruit such as below.

The Turkish indulgence does not need any decorations for it's clearly textured surface would suffice. However, it is all as per to your imagination and creativity.

The Orange cikaro cake decorated with melted choclate, chocolate pieces, fruit and coloured rice.

That's all for today's class. We hope to see you in the next class!

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Chun Yip Baking Class

Another amazing baking class from Chun Yip by Chef William Tan as he teaches us how to do some very amazing and unique desserts. 

We start of with the San Francisco Apple Crumble Passion Fruit Cheese Tartlet. First, make the base of the tart shell

 Mixing the ingredients so that the texture becomes something like this...

 the tart filling, consisting of cranberries, raisins and apple slices.

mix it all up so it will become a nice mixed fruit filling

press down the tart base into moulds...

 For the cheese filling, we needed a secret ingredient that is nice to smell, nice to taste, easy to use and easy to find...so we used..

Monin's passion fruit essence!

mix it in with the filling ans spoon them into the tart moulds.

and cover it with the cream cheese filling

let it bake halfway and take it out again to sprinkle the top with more of the base mix, then back into the oven to let it cook evenly

when it's done, dust some snow sugar on the top for decoration

 For the French Apple Loaf Cake, it is a mixture of cranberries, apple, plain flour, butter, almonds, sugar, eggs, etc.

divide it into moulds and cups of your choice. Use a big aluminium mould if you are aiming to make a loaf

add toppings of fruits, basically apples.

add cinnamon powder..

and leave it to bake

when it's done, cover the top with apricot glaze to make it shine

For the Panna Cotta dessert cup, add Monin passion fruit mix into a mixture of full cream milk. sugar, cream, etc.

Melt gelatin powder in a double boil and add that in as well

Remember to sieve it to make sure you get a nice smooth creamy texture.

Pour it into dessert cups and chill it in the fridge for about 1-2 hours.

 For the Matcha Green Tea Red Bean Tiramisu cup, cut out round green tea sponge cakes with round cutters and place it into dessert cups.

Put some tea bags into hot water and sugar to make a nice tea syrup. Spoon some syrup to damped the dry sponge cake.

 Top the cake with some red beans.

Layer the top with the Cream Cheese Tiramisu Mixture made with egg yolks, full cream milk. sugar, cream cheese and cream.

Repeat the layers starting with the sponge cake again.

You can top the last layer with some leftover red beans for decorations if you like.

For the Panna Cotta dessert cup, you can add more Monin passion fruit mix or cherries for the topping and a very classy decoration.

A Big Thank You to Chef William Tan

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