Beginners: Learn to Bake Series Part I - led by Chef Joylene
REGISTRATION FOR THIS COURSE IS NOW OPEN. WILL ONLY TAKE MAXIMUM OF 10 STUDENTS.
Create scrumptious baking in this hands-on program. Learn to prepare delicious baked goods, pastries and desserts while developing a solid foundation that will serve you well in a wide variety of baking opportunities.
CLASS 1: Learn the fundamentals and to bake biscuits
CLASS 2: Learn to bake light breads (scones & muffins)
CLASS 3: Learn to bake unshortened cakes (sponge & meringue)
CLASS 4: Learn to bake pastries
CLASS 5: Learn to bake flatbreads
REGISTRATION FOR THIS COURSE IS NOW OPEN. WILL ONLY TAKE MAXIMUM OF 10 STUDENTS.
Create scrumptious baking in this hands-on program. Learn to prepare delicious baked goods, pastries and desserts while developing a solid foundation that will serve you well in a wide variety of baking opportunities.
CLASS 1: Learn the fundamentals and to bake biscuits
CLASS 2: Learn to bake light breads (scones & muffins)
CLASS 3: Learn to bake unshortened cakes (sponge & meringue)
CLASS 4: Learn to bake pastries
CLASS 5: Learn to bake flatbreads
COURSE OUTLINE
Module B: Practical - Learn to make light breads (scones, muffins / cupcakes)
Scone and Cafe Muffin.
Scone is a kind of bread that is baked on a griddle or sheet. Best eaten when they are very hot and freshly baked right from the oven, accompanied with melting warm butter.
Muffins range from lightly sweetened muffins to products that are “richer than many cakes in fat and sugar.” They are similar but not the same to cupcakes in size and cooking methods., and Muffins usually with solid items mixed into the batter, such as berries, chocolate chips or nuts. The muffin top is the crisp upper part of the muffin, which has developed a “browned crust that’s slightly singed around the edges”.
Scone is a kind of bread that is baked on a griddle or sheet. Best eaten when they are very hot and freshly baked right from the oven, accompanied with melting warm butter.
Muffins range from lightly sweetened muffins to products that are “richer than many cakes in fat and sugar.” They are similar but not the same to cupcakes in size and cooking methods., and Muffins usually with solid items mixed into the batter, such as berries, chocolate chips or nuts. The muffin top is the crisp upper part of the muffin, which has developed a “browned crust that’s slightly singed around the edges”.
- Whisk up two types of tea snacks.
- Things to take note when making muffins and scones.
- Shaping of scones.
- Baking of muffins and scones.
- Understanding the difference between the traditional cakes, muffins and scones.
- Bring home the muffins and scones made in class.