Hello awesomesauce people!
It’s almost Christmas in a couple of days time, so Merry Christmas to all of you!! I might go missing in action for a week or so from Christmas day until New Years, but don’t freak out, I’ll have scheduled blog posts up every other day.
See how much I love y’all?
Anyhooot, a couple of weeks back, I decided to attend a baking class with a colleague from work, just for the fun of it! I usually never hang out with colleagues, preferring to keep my personal life as separate as I can from work life, but it’s always good to break the rules for a bit, and I didn’t regret it 🙂
I never considered attending classes for baking, since I’ve been practically baking with my mum ever since I was a little girl, and I do know enough to be able to bake yummy goodies for the boyf. But I guess it couldn’t hurt to have extra lessons from someone who knows his stuff na?
My colleague found the classes advertised on Groupon, and we went ahead, contacted the chef, and got ourselves booked for a 4 hour class for only RM95 a person. Ended up staying there for 8 hours instead, so scroll down to find out why!
The classes were held at Excel College Kitchen in Petaling Jaya (Address, phone numbers & location map at the bottom of the post), and it wasn’t too hard to find, we got there without GPS! Fast forward to us getting there, we got there wayyy to early, so we had a look-see of the area, and of course, photos!
And of course, the customary OOTD. A simple sweater, jeggings, and practical flats.
When the chef arrived, there was just the three of us, which I appreciated, since I don’t think you can learn as much in large groups of people. So of course introductions were in order, and then, let the games begin! We were to bake apple pies, butter cakes with Swiss meringue topping, and peach custard tarts.
Note* This was a very hands on class, so I don’t have much pictures to show you guys a step by step baking process, but I’ll explain them as best as I can okay?
So we started off by making the butter cakes, and we multi-tasked by making the custard cream for the tarts at the same time.
The plain butter cake was relatively simple, I can’t reveal the exact recipe, since it belongs to the chef himself, but it basically salted butter, castor sugar, superfine flour, baking soda, eggs, egg yolks, milk, and vanilla essence.
Butter Cake Recipe:
- Cream butter and sugar till light and fluffy.
- Add eggs one by one, and the yolks too.
- Sift flour and baking soda together and set aside.
- Pour in some warm milk (with a few drops of vanilla essence in it), followed by some flour mixture.
- Keep doing this until the mixture is well mixed, and creamy, It should take about 8 minutes or so.
- Pour the mixture into baking trays lined with parchment paper, and bake at 190 Celsius for about 20-30 minutes.
And voila, le butter cakes!
Swiss Meringue Topping:
Ingredients: Egg white, castor sugar.
Swiss Meringue Recipe:
- Mix egg whites and sugar in a bowl.
- Heat over a pan of water until all sugar is dissolved and mixture becomes thick.
- Whip the mixture with an electric beater until it becomes light and fluffy.
Decorating the Butter Cake:
- Pipe custard cream on the top of the cake (recipe below).
- Coat cake with meringue.
- Decorate to your heart’s content, I added coffee emulco to the cake topping.
- Fun part? Brown the meringue a little with a torch!
Next up, Apple pie and tarts! But before that, we need to make some Streusel first!
Ingredients: All-purpose flour, brown sugar, unsalted butter.
Combine all the ingredients in a bowl and rub until crumbly and flaky.
Apple Pie Filling Recipe:
Ingredients: 4 green apples, castor sugar, ginger powder, cinnamon powder, apple jam.
- Core and dice apples into small cubes.
- Wash apples and set aside.
- Heat up a pan, medium heat, pour in the apple cubes, add the sugar, and stir until it softens. Add a few table spoons of apple jam, and stir well.
- Add in 2 teaspoons of ginger powder, 2 teaspoons of cinnamon powder, stir until well mixed, and soft.
- Set aside.
Ingredients: All-purpose flour, unsalted butter, sugar,water, salt.
- Mix flour, sugar and butter into a pan.
- Rub the ingredients with fingers until it becomes flaky.
- Add in a pinch of salt.
- Add in water bit by bit, until mixture holds together, but don’t put too much water!
- Knead the dough slowly with palms. Dont over knead.
- Sprinkle a bit of flour on the dough, shrink-wrap it, and refrigerate for 1-2 hours.For optimum results, you can refrigerate for 1-2 days.
Building the pie:
- Take the dough out of the fridge, roll it to your pie plate size, and 1/8 th of an inch thick.
- Place on pie plate, sprinkle some Streusel and add in filling.
- Roll second part f the dough to your pie plate size, and 1/8 th of an inch thick.
- Sprinkle more Streusel, place crust on pie filling, trim off any excess on the edges.
- Decorate the top by pressing sides with fork or you can use this guy (picture below) which was what we did!
- Bake for 15 min at 190 Celsius.
Pie decorating tool:
Peach tart & Custard Cream Filling recipe:
Peach Tart Ingredients: Canned peaches (cut into small cubes), leftover pie dough, leftover Streusel, custard cream mix.
Custard cream ingredients: Egg yolks, milk, castor sugar, cornstarch, salt, vanilla essence
Custard Cream Recipe:
- Beat egg yolks together, add in a little milk until blended,
- Add in sugar, cornstarch and salt.
- Gradually add in all the remaining milk while blending.
- Cook over medium heat until mixture thickens, and remove from heat.
- Set pan immediately in ice water, and stir in vanilla essence.
- Shrink wrap the bowl, leave in fridge for at least one hour.
Peach Tart Recipe:
- Use leftover pie dough, knead, and press into tart moulds.
- Sprinkle some Streusel.
- Pipe the custard cream filling into the moulds.
- Sprinkle more Streusel, add peach cubes on the tart, and bake for 15-20 min at 190 Celsius.
And doing all of this took us about 3-4 hours! My legs were killing me by this point, since I was standing and running back and forth from the fridge, to the sink, and to the table all day long.
We were only supposed to be there until 2pm, but we decided to hang back, and help the chef with one of his orders that he received, for a wedding cake and a yule log cake, so we helped around, stayed for another 4 hours, and finally headed home with our hands full of baked goodies!
Oh yeah, here is a picture of my colleague working the dough on the day! =)
All in all, we had fun, and we learnt a lot of useful tips and techniques from the chef, which I will always be able to utilize in the future when baking & cooking. I would definitely want to attend another of his classes soon!
And I did feed the boyfriend with all these goodies, and he loved them! And so did his family!
SO MUCH WIN FOR SHASHAY!!!
If any of you are interested to take up the classes, do look Studio Excel up, all useful links below!!
Enquiries: 016-333 4941 – Eunice (SMS/WhatsApp/Call 9am – 9pm daily)
FB Page: The Studio Kitchen
Address: Lot 1-020 & 1-021, Level 1, Millenium Square, No. 98, Jalan 14/1, Petaling Jaya, Selangor. 46100
Tell me what you think of the classes! Have you attended any type of classes/lessons recently?