Week 4 - Chocolates fills the air !

It's all about getting to know your (history, etc etc) chocolates . . . choosing the best out of best chocs, the science of how crystallization breaks down when its heat up/cool downs, tempering in a correct method and final how to enjoy eating it ! XD

I know everyone loves chocolates, especially dark one. . . so do you know what contains in a dark chocolates ? well, they have cocoa liquor which gives the color, cocoa butter, lecithin, vanilin and sugar.
Of all pastries product, chocolates is the hardest items to deal with. When it comes to tempering, PHEW ! . . . it needs time, understanding and patient. There are 'important' tempering temperature that has to be aware of !

for dark choc : melt up to (45°C-50°C), then add in tempered choc until temp falls to 28°C, where signs of thickening occur, then gently heating it up to 32°C,

milk choc : 45°C then brings down to 28°C and then to 32°C,

white choc : 40°C then to 28°C and up to 32°C

It is best to to temper the choc with the right temperature or else, fat bloom may occur after it sets or the chocs might not even set !

Here, we've learn a few methods of tempering choc, which includes ;

(a) Vaccination - Part of chocs is completely dissolved and then add in some tempered (hard) chocs into it until it slightly thickens and then slowly heat up until the ideal heat.

(b) Tabling - Pour about 2/3 of completely dissolved choc onto the marble slab, spread the choc until the choc cools down an thickens, then scrape and add back to the remaining warmed choc and then again bring it to slowly heat up until 32°C.

(c) water bath (not recommended) because water may keep contact with the chocolates. Chocolates greatest ENEMY is direct heat and water !

(d) direct warming in a very gentle heat !

On day 1 :

*Chef Karin's easter bunny, squirrel, shell and lil chocolates*

*Mine & Dylan's*


*Esther with her chocolate writing*

practicing on piping bags,
chocolate writing,
chocolates figurine with easter bunny and santa clause moulds
coffee, cointreau, wattleseed and cinnamon ganache

Writing was the hardest part, it's hard to control the tips and getting the chocolate flows smoothly. ARGHHHH ! i know. . PRACTICE MAKES PERFECT !

dAY 2 :

*My Chocs- filled with coffee ganache*

chocolates !!! YAY ! everyone is exciting !
as usual, practicing in tempering chocs,
we filled our chocolates with ganache that we made on day 1. It was real fun to make my own
chocolates but im not happy with the messiness- all over the bench, floor and my uniforms. LOL!

day 3 :

tempering choc,
more..and more writing practice,
we made traditional florentine today !

*Florentines*

Basic recipe :

(A)
75 g unsalted butter
75 g castor sugar
20 g honey
25 g glucose
25 g cream

(B)
170 g flaked almonds
15 g mixed peel
25 g glace cherries
10 g bakers flour

Boil all of the ingredients (A) in a pot. Remove from heat, then add in remaining (B) ingredients. Bake at 180°C until golden color. When cool, coat one side with tempered couverture choc.

PusIng . . . My heAd is sPinning liKe a Ferris wHeeL O.o"

OHHhhhhhh God !

im having a bad headache now ! lots of thinking, guessing, wondering and crazy thoughts that has been running through my brain cells from last night till CURRENT . . .

What i can i think of now is my BED and yeah I ♥ YOU !

current feelings : CLUELESS, DISAPPOINTING, UPSET !

p/s : i need guidance !

My Everything ♥ !?

the song that is currently playing on my ipod . . .

i feel so sick ! i miss my boy!
arghhh..how am i going to survive in another 239 days !? and what if it's more than 239 days ?
Will we really gonna get through this and still stay together !
I guess it depends on our faith, this time i do believe we can stay strong until the day we can hold each other again.

Well, i know some of u girls may think arrhhh..this is crap ! cause i've always say this kinda things and at the end i dump them for another guy. Maybe this time he change me, maybe he's THE ONE . . who knows right !?

Im . . . speechless ?! I feel lonely sometimes . . . i miss all the laughters we used to have, his softess voice on the phone when i was asleep, the hugs and kisses, the argue, silence moments and the way he comfort me when im mad/sad/angry .

p/s : i miss my family too (including my doggies) , my girlfriends too . . . memories of fun times will always be in my heart !

♥ everyone who i'd mention on this post!

Breads . . . and mOre Breads !!?

*i knead this dough all by my precious hands =D*

Trust me it is not fun to be a BAKER back in those days ! It's tiring to knead a bread dough, friction and body heat plays and important role in developing the gluten so it can be like a elastic band. We only knead 500gm of dough . . . all of us nearly scream of help ! XD

Of course, using hands cant beat the machine cos it takes about 20-25 minutes for us to develop the gluten but still it's not smooth compare to the machine,it only takes 12 mins and waaalaaa..u get the smoothness dough ever ! I happy with my bread though, the end products wasn't that bad - it's soft and edible !

PHew ! what a day for us . . . im exhausted, i went straight home and snug into bed for 2 hours, plus its a rainy day. . how nice can u imagine that ! xD

*taaaaadaaaaa..this is the results ! - my housemate love it so much cos they are near to perfect*

*50gm-sized of crustry rolls with poppy seads/semolina/sesame as finishing*

It's already week 3 for my basic patisserie course, we've made and ate and dump lots of bread O.o" . hAhAhA . . i know it's such a waste but me and my housemates just cant finish it.

I really impressed with the person who invented the kitchen aid aka. the mixer cause it only takes 12 mins to get a smooth and ready to frement bread dough !

We made sweet breads and crusty rolls on the next day :>

*MINE & Michiyo's Mini porcupine*

Demostration by Chef Karin (Switzerland)

There's a story behind this doll man bun..it symbolized santa clause and it is traditionally make and sell in Switzerland throughout the month of Xmas (December) starting on December 6th.

*turtle shaped bread*

* more shapes/ knots for the day*

LOL..look at michiyo..she just loves her bread !*

On saturday, we have wholemeal breads and pepita breads (lots seeds are added into it)

- the technique is almost the same except we cant check the dough whether it is ready or not with the 'window gluten' method because there are lots of wholemeal in it it will just break as we streches it. The only method is to touch the dough - it will nt stick to your fingers and it is not too dry.

*Wholemeal & Pepita Bread ~ MINE !*

*Chef Keith's*

These are simply my favorites *wink*
p/s : dont worry ! i wont turn into a bun-sized body shape ! LoL

Happy ♥-Day

It's sad to be far apart from your love ones especially on this 'day', as you pass by the stores, cafe or bars - everywhere are decorated with big red & pink heart balloons.

What i mean is Valentine's day !!!

This is the day where most couples go out for a dinner date with chocolates, flowers, teddy bears and even snogging =). Well, i don't sound pathetic, do i ? NO, not at all . . . Though our faith for now is being far apart (Aus vs Msia) but nothing change us, we still have faith and beliefs in each other and we ♥ each other more than u can tell.

. . . people, enjoy this special day and for those who are singles - don't frown, get out and SMILE cause you'll never know someone's gonna fall in love with it !


Happy Valentine's my hunnie bunnie !

XOXO

PICK IT UP !

YES !!! it's time to pick up a pen and go through some books !

1st test of the course, im sure i can nail on it cos i've studied this subject before...
it'll gonna be ALRIGHT !

current mode : still lazying around..Ohhh God !

STUDY ! STUDY ! STUDY !

week second in LCB !

*Chef Michael's tarte aux pommes (just for demo)*

Isn't it fast. . i've already attended classes for the 2nd week. Time really pass like the thunder bolt strikes on the earth and i guess my weight is gaining as fast as time flies too...hahaha

bringing more and more delicate pastries home - it may turn people in my house becoming a basketBALL ...hahaha.

here are some picture of what we did in week 2...
i bet u guys gonna love this post ! =D

* Moi~ tarte aux fruits* looks tempting, doesn't it ?!

Yeap,we did our sweet short pastry by hands, we need knead our dough, pin it and mould it and blind bake it ! We were taught by the profession which has been in this industry for more than 30 years, he teaches us the method and technique where the pastry dough does no need resting after moulding AND it will NOT shrink as well ! How did that happened ?! hmm..
It is not necessary to blind bake with rice or beans on top of the dough, the theory is . . u just have to get the moulding techniques correct ! it sounds simple and YES IT IS ! =)

Everyone got muscle ache the next day after whisking too much on the pastry cream..hahaha..even me i got ache on both arms =(. Filled in the cool pastry cream on the short pastry and here you go . . . decorate it with variety of citrus fruits and berries and lastry glaze it with a gel which helps prevent dryness and keep the tart looks glossy !

Light Fruit Cakes with Rum and Crumble Topping ! With Chef Karin, we always have to use our hands to do it ! Again, we made this cake and crumble by ourselves not the machines ! Im quite happy with my product, the texture and taste is good - merely perfect as the machine does ! LOL !

*You have the nicest crumble among all other cakes xD, says Chef Karin*

Here we have, Piped Sable (Biscuit) . . .

*compare Chef Karin's & Mine . . . LOL!*

*Piped sables aka Viennese Biscuits*

*Sable Diamantes - Love this the most cos i got the right consistency*
*jumpin with joy*

*Sable Diamantes & my cute lil bunnies*

I really need to improve on my piping skills ! agree ??! YES I MUSTTTTT !
next one will be sable hollander . . . it looks awful but the taste, is NOT THAT BAD ! hahaha

*This looks great huh !? It's Chef's Keith*

*Mine, really need to catch up* hahaha
*i didnt get enough dough to wrap on the sides =( *

This all for the 2nd week in lcb . . . wish i can be just like them (the Chef's) with great experience and skills ! Gambateh-neh !

xOxO

just a lil thought abt the word called [♥]. . .

Is it hard to pick up the alphabet of (L.O.V.E )and put it together to form a word called LOVE ?


This is a great word - it means affection, it can be describe in different feelings, states, and attitudes and the feeling of tenderly caring for another person.

There's always a big wide smile on the persons face when he/she hears that someones in a relationship, someones in love and someones getting married.

Just a thought that, if someone can be so in love at the beginning why cant they be the same until the end ? This question has been in my head for several years and yet there is still a blank column for it . . .

Im wishing, just a lil faith and hope between you & me, i believe i can have the answer for my question.

current feelings : messy ~ i miss home, my pets, my bffs and my love ones =(

can anyone give me some supportive words, please ??!

Week 1 in LCB !

weather : hot hot HOT ! from morning till 6? hmm..thats bad and now 'night', there's no wind still. .. the day before was cooling, i like it that way ! and i haven't get a fan for my room, imagine, its 30deg outside and my room door are close except windows and NO fan...how torture is that?
current feelingss : sleepy, lonely and my finger HURTTTTSSSSS

main purpose of this post : (LOL)

*my uniforms*

Being part of LCB and studying abroad is always like my fairytale dream and im proudly to say it loud, YAY ! I've fulfilled it lastly and see now im here save and sound xD

*Brandy (Korean) with her scones*

LCB is a great school ! They are filled with a quite a numbers of commercial (BIG) utensils, equipments just like in the industry. We're lucky to be in this term, we get to use the new kitchen which will be our workplace for as long as 9 months? Almost everything from pots to trays to working tables to ovens and equipments are NEW ! Ingredients are all well prepared before classes starts, It's awesome to utilise expensive ingredients as well. Everyone students get to have their own station and happy to say we have 1 kitchen aid/ person. . .=D

*demo kitchen*

I've already started my 'week 1' , our timetable only stated 3 days of classes (Happy!? . . haha YEAP ! ). There's 3 hours of demo class at 7.30am from every Thurs till sat O.o" (everyone comes with their sleepy face. . . LOL) and then we're gonna have 4hours of hands on practical where we're gonna make, bake and and decorate our masterpiece according to the demo that we've attended in the morning. Great to say i only have 2 hours of theory class on Friday evening =D, I'm happy with the study environment where we get to see and have hands on experience rather than sitting for several hours and listen to your boring old lecturer babbling ! =P

Im currently doing basic patisserie, so most products are simple easy but the techniques are very IMPORTANT ! As time is running and in a higher level, there will be more nerve-wrecking and more creative types of pastry to be learn.

hmm . . .
so far, i've learned ; SCONES~

*made by Chef Michael~ we even get to taste it with butter, honey and cream =D*

*my scones !*

. . . LOTS i mean !!! plain scones, fruit scones, cheesie scones !

In this lesson, 'rub in' method is used . . no machines for us ! Using hands can be real fun, u get to feel the product, the texture and touch is different when dry ingredients add in with wet ingredients, and different techniques gives different structure as well.

* classmates products*

cant bare to look at it anymore ! i still have 2 container in my freezer though . . OMG!

then, we try out some madelienes and financier on the 2nd day . . .Again lots of muscles are used with the creaming method - we do basically from scratch to Ta dAaaa....

*since we dont have the traditional financier mould, we uses round tins*

*Madeleine - which has a shape like a shell*

genoise sponge and pound cake on saturday ! gonna turn into a ball if i keep digesting sugarss and carbs . . LOL

*pound cake*

*genoise sponge cake*

Obviouly, we cant do sponge cakes by hand, maybe it workds but it takes a while to do it cause the batter has to be keep whisking until the 'ribbons' form before the flour and melted butter are add into it. . . This cakes really need the correct technique or else it'll turn into a rock cake and u might lost ur teeth too ! LOL ! but seriously !

That is all for week one . . . though it's kinda boring in basic (cos i've learned most of it before) but i like learning in this way ! It's fun - It's like playing play doll when i was young. . .LOL !

Settling yet ?

* Sydney Opera House

It's the 2nd week since im here, in this beautiful country and busy city just like we had back home (M'sia) -cutting the long hours operation in shopping mall and a plus sign to bars which opens on daytime till night.

Im loving it here already - they have great architecture, fine arts, gigantic and magnificent skyscrapper, different culture and yeah friendly people !

Just in less than 9 days, i've gone to most sydney higlights like darling harbor, opera house, sydney fish markets, sydney town hall, star city (casino), bondi beach, coogee beach and lots of other interesting places here. I can give *5 stars* to their public transport system (buses and cityrail- mainly) cause they are always puntual and never late. Weather is still okay, sometimes it can be HOT like oven (43deg. - last few days ago), cold winds at night though. Oh well, i just have to adapt myself in order to live better and happier xD

It was like a dream that i'm starting a new begining/life which are far faraway from my home sweet home. I've always wanted and wish to study abroad since when?! . . 12 years old? yeah. . . and now WOW! i've travelled thousand miles to this wonderful city to fufill my goals.

There's no turning back or looking back at the past, i just have to keep going and going until i become SOMEBODY in future. I wanna learn, experience, explore, succeed and be at the top ! I believe that a person who have skills (any) is a plus point to them cause it gives much much more opportunity and choices in the working environment . . maybe? hmm.. that was my i thought though. . .

let's fight all these homesick feelings and concentrate to be a good student ! XD
ohhhh...i really miss home !