Selamat Pengantin Baru buat Azhari & Fairuza pada Ahad, 28 Jun 2009. Thank you Kak Azian for the order.
Happy belated birthday to my little neighbour, Dina. (By the way, my cat is missing in action, so I guess you will not find her for a while..).
More pics in my Flickr on the left sidebar. Thanks and have a great weekend everyone 
.
My first wholemeal Graham Bread (too healthy for me !)
The idea of baking bread from scratch always sounds daunting to me (even though my ultimate wish is to be one of those who bakes bread everyday to feed their family). I have attended classes for making bread before, but I guess if we don’t practice then the technique is soon forgotten. Armed with a renewed hope, I enrolled myself in a bread making class at Pastrypro (www.pastrypro.com.my) last Friday. What I’ve discovered is, bread making is not that difficult after all. With all the latest ingredients and technique, all you need is patience.
We learn to bake 3 types of bread - French baguette, Graham Bread and the all-purpose Soft bun. Basically the steps involve in baking bread is :
For further details on baking bread, hop over to http://breadbaking.about.com/.
I’m giving away the recipe that we used in class for the basic Soft Bun. It’s one of the rich dough type, with high proportion of fat, sugar and eggs. This recipe is very handy, as you can make all sorts of things out of the soft bun. We made Mexican bun, buns with tuna filling and also using hot dogs.
One of the brand used in class is called IREKS, which is being sold at Pastrypro. The recipe below and many other bread recipes, can be found in IREKS website.
SOFT BUN
High protein flour - 500 gm IREKS soft plus - 5 gm IREKS wheat sour - 10gm Instant dry yeast - 15gm Milk powder - 15 gm Salt - 10 gm Sugar - 125 gm Eggs - 75gm Water (cold) - 210 to 225 gm Butter (add after half of the mixing time) - 15 gm Shortening (add after half of the mixing time) -15 gmMethod :
Mix all ingredients on medium speed using the dough hook, about 8 minutes. No bulk fermentation or first rise is needed, straight away scale into the sizes you want. Round it and let is rest for 15 minutes. Then you can shape it or add any fillings you want. Final proof for 35 minutes. Bake at 180C for around 12 to 15 minutes. Enjoy the sweet aroma in your kitchen and in no time, your buns are ready !
Mexican bun before going into the oven
To make the famous Mexican bun, here’s the recipe for the filling and topping :
Filling : Skim milk powder 100 gm Milk powder 100 gm Sugar 150 gm Butter 100 gm Vanilla essence 10gm Eggs 50 gm Method -mix all together and fill in the soft bunYou can read more bread stories in my Flickr on the left sidebar. Hope you’ll find them useful. Thank you Pastrypro and Chef Steven for the excellent class.
Yey ! I was lucky to be featured in the Good Living magazine (June/ July 09 issue), together with 2 other girls. Thank you very much to the writer, Syama Ramasamy and everyone at the studio. It was a story about working from home.
And here’s me.. ( I know I should be on diet ! Thank God for the lighting.. )
It was a good experience. Thanks again to Good Living magazine.
By the way, I will be in JB this weekend to teach at Bakewell, Larkin, insyaallah. Further detail at the top of this post. Thank you.
Demo - 3 tiered wedding cake, RM150.
Time : 10.30 am to 12.30 pm.
My first book. Price is RM30.00 and postage RM5. Please bank-in total amt of RM35.00 into my account (number at top page) & email me your name & full address.
For bulk purchase, kindly contact Utusan Publications & Distributors (Marketing dept) Tel no : 03-92856577. TQ. 
Direktori SmartUsaha
