CLASS RESERVATION: Please email to firstname.lastname@example.org or sms/ WA to Yasmin, 019-3805344 to check for seats availability. Deposit is 50% of the class fee. Balance to be paid during class. Payment can be made online thru cimbclicks or maybank2u. Or thru ATM machine. ACCOUNT NO :Yasmin binti Sanusi Bank : CIMB, Account no : 7010574615 OR Bank : Maybank, Account no : 114094010793 ( Beneficiary Payment Alert, please use email : email@example.com. SMS : 019-3805344 )
CLASS CANCELLATION : Deposit is forfeited should you decide to cancel or unable to attend the class. You may send someone to replace yourself. No children or non-paying person is allowed in class. Thank you.
Time : One day course, from 9.30 am to 4.30pm Fee per person : RM300 (RM350 for personal class) Recipes learned : 2 master recipes Free recipe : Donut, pizza base & sweet potato bread
100 % hands on :
- Learn how to make soft enriched Asian-style bread dough which can be turned into varieties of buns and sandwich. We will be using the water-roux / custard/ tangzhong method, to make soft bread without the use of bread improver/ conditioner. The dough will then be turned into different shapes of bun, with filling.
- Learn how to make a basic White bread with Poolish (pre-ferment) French/ Artisan-style. Dough will be made by hand from scratch. This dough can be turned into baguettes, focaccia, sandwich loaf or pizza. Student will be taught techniques on how to bake the Poolish bread using a Dutch Oven.
Student will learn hands-on how to mix, shape and all aspect of baking bread. The price includes all ingredients. Student has to bring apron, tissues, two units of 10 inch box & 10 inch cake board to take back the bread. Big tupperwares are also ok.
DANISH PASTRYTime : One day course, from 9.30 am to 3.30 pm Fee : RM300 (RM380 for personal class) Recipes learned: Danish pastry, fillings – cream cheese Free recipe : Puff pastry
- Hands-on : Making the dough and butter block, laminating the dough
- Demo - Making cream cheese filling
- Hands on : Shaping, proofing, baking & garnishing the pastries
The price includes all ingredients. Student has to bring apron, tissues, one 10 inch box & one 10 inch cake board to take back the pastries. A big tupperware is also ok.
The price includes all ingredients. Student has to bring apron, tissues, one 10 inch box & one 10 inch cake board to take back a portion of the cakes. A big tupperware is also ok.
We will be making from scratch Japanese cream puff, eclairs and deep-fried churros. Student will learn technique to pipe and assembling the finished bakes. The price includes all ingredients. Student has to bring apron, tissues & 1 big box to take back the baked pastries.
The price includes all ingredients. Student has to bring apron, tissues & a 7 inch box to take back the baked pastries.