To all our Dayak friends and customers ....
Thursday, May 31, 2012
Monday, May 28, 2012
Chicken Meat Floss Puffs
I love meat puffs and this one is no exception. A really tasty chicken
meat floss puff .. one of the items to be taught in our baking class on
9th June. Absolutely yummy!
For further information or to register for this session, please contact :
Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Mail : khinkuehkhiong@myjaring.net
Sunday, May 27, 2012
De Square Puffs
A beautiful and delicious square cream puff .. one of the item to be taught in our baking class on 9th June. Absolutely yummy!
For further information or to register for this session, please contact :
Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Mail : khinkuehkhiong@myjaring.net
Sunday, May 13, 2012
Friday, May 11, 2012
Love nougat? Since commercial ones can be too sweet or too hard, you can learn how to make it yourself in our class of 26th May ..... and make them as soft or as low sugar as you wish.
For further information or to register for this session, please contact :
Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Mail : khinkuehkhiong@myjaring.net
A beautiful and delicious square cream puff .. one of the item to be taught in our baking class on 9th June. Absolutely yummy!
For further information or to register for this session, please contact :
Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Mail : khinkuehkhiong@myjaring.net
Saturday, May 5, 2012
Using GDL to Make Bean Curd Custard/doufuhua/豆腐花
Lots of people love eating bean curd custard or 豆腐花 (doufuhua) but many eat it sparingly due to the use of calcium sulphate in the commercial production of this lovely and delicious dessert.
However, there is a natural curdling agent that can be used. It is known as GDL (glucono delta-lactone） or 葡萄酸。Click on the name to get more information about this product.
Recipe for doufuhua (豆腐花)
1. 2L soya bean milk
2, 1 tablespoon corn flour
3. 1/2 teaspoon GDL
4. 100 ml water
Either buy 2L of raw soya bean milk from the local wet market or make your own soya bean milk. To make soya bean milk, just soak 400g of soya bean and then blend the soya beans in 5 batches using 400 ml of water each time. Filter to get about 2L of soya bean milk.
Boil the soya bean milk (stirring continuously) to boiling point. Meanwhile, mix the cornflour, GDL and water and then add to the boiling soya bean milk. Mix well and then turn off the heat. Pour carefully into a large covered container. Place a piece of cloth over the container and cover it. The cloth is to catch the condensation.
Leave it UNDISTURBED for at least 30 minutes.
After 30 minutes, the doufuhua (豆腐花) is ready.
To make the sugar syrup, just boil at low heat some sugar with a slice of ginger and a couple of pandan leaves (if available) until it turned syrupy. Add sugar or water as required to make it syrupy.
To make the sugar syrup, just boil at low heat some sugar with a slice of ginger and a couple of pandan leaves (if available) until it turned syrupy. Add sugar or water as required to make it syrupy.
If you would like to know more about this product, please contact
us at :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Wednesday, May 2, 2012
CHOCOLATE DUSTING POWDER (ANTI-MOIST)
A must-have for all bakeries.
Great for pastries, chocolate confectionery and ice cream.
--Does not look wet due to micro-encapsulation technology.
--Special semi-processed mixture of sugars and real cocoa powder (22-24%).
--High quality cocoa - dark coloured, not so sweet and tastes natural.
--Use for dusting bakery and fried products, chocolate, cup-cakes, doughnuts, muffins, ice-cream and frozen desserts.
--For making cold or hot chocolate drinks. Just boil 70g of powder in 1L of fresh milk.
If you would like to know more about this product, please contact
us at :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Great for pastries, chocolate confectionery and ice cream.
--Does not look wet due to micro-encapsulation technology.
--Special semi-processed mixture of sugars and real cocoa powder (22-24%).
--High quality cocoa - dark coloured, not so sweet and tastes natural.
--Use for dusting bakery and fried products, chocolate, cup-cakes, doughnuts, muffins, ice-cream and frozen desserts.
--For making cold or hot chocolate drinks. Just boil 70g of powder in 1L of fresh milk.
If you would like to know more about this product, please contact
us at :
Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com
Subscribe to:
Posts (Atom)