25-12-2008

今天是圣诞节老爷今天突然心情特别好
一早就载我们去Old airport road吃早餐
然后又带两个女儿去Junrong West 游泳，
两个女儿开心得不的了。。

在车上拍的。。。

妹妹还会摆个美美的post。。

24-12-2008

今天是平安夜早上又下了一场大雨就索幸拿年假

无所事事的下午就带两个女儿去IMM。

普普通通的圣诞树。。。

今天是冬至，早上4.30就和老爷起来准备拜祭家婆的祭品，
累死我了，，， 瓦咔咔瓦咔咔！

20-12-2008

我家妹妹迫不急态太要穿昨天买的新衣。。

这是在学校外面拍的。。

19-12-2008

今天拿半天假和老公带两个女儿去牛车水，

本来子是要去走走而以最后却买了一堆。。

都是老公害的啦！！没事干嘛叫我拿半天假，害我花了$80多块钱啦。。。。

两个女儿的衣服。
还有发夹，学校规定要用黑色的。

这张照片在牛车水的博物馆外面拍的。

这张是妹妹。。

这张是姐姐。。

13-12-2008

Photo Taken at 四马路

这张在chinatown

30-11-2008

Photo Taken at West Coast Plaza

今天(26-11-2008)是我家老爷的生日哦！

祝你生日快乐... 身体健康... 心想事成...

(*需要恭喜发财么?) 哈哈!!

要祝你哦.
还有还有最重要的是身体健康哦

我在等你请我吃大餐哦!

Phoon Huat Demo Baking Class (14/11/2008)

Phoon Huat Demo Baking Class (14/11/2008)
1) Walnut Chocolate Cake
2) French Bread

这个法国面包好好吃哦

This Recipe can made 4 loaves.

One is 200g

French Bread :

1) Red Man Bread Flour 500g
2) Red Man Caster Sugar 5g
3) Red Man Crusty Bread Improver 10g

4) Blue Dry Yeast 10g

5) Ice Water 215~300ml

6) Salt 10g

7) Red Man Shortening 15g

8) Spray some water when baking (Total 3 times)

Methed :

1. Mix all the ingredients into a bowl, Except salt and shortening.

2. Add in salt and shortening and beat the dough till smooth and soft.

3. Rest for 30 mins and divide into portions, shape it.

4. Proof for 1 hr till double the size.

5. Slash the loaves several times with a shape knife.

6. Bake at 210°C for 30~35 mins.

材料:

1) 高筋面粉-500g

2) 细砂糖-5g

3) 脆面包促进剂-5g

4) 蓝色干酵母-10g

5) 冰水-215~300ml

6) 盐-10g

7) 白油或起酥油-15g

作法:

1. 把所有材料放入碗内拌均,除了 盐和白油.

2. 慢打3分钟后加入盐和白油并将面团打成顺滑柔软状.

3. 把面团切割为每粒200g, 搓圆.后静置30分钟.

4. 把面团切割所要的成型状.

5. 发酵60分钟致双倍大.

6. 以锋利的刀在面团上划几刀.

7. 再放入已预热烤箱,210°C烘约30~35分钟.

8. 大概2分钟噴水 （3x)

12-11-2008 Cake Making Lesson 4 (Last)

LIST Of Menu (Day 4)
1) Chocolate Rum Cake
2) Chocolate Swiss Roll

Chocolate Rum Cake
Chocolate Swiss Roll

Chocolate Rum Cake.

1) 10ml Chocolate emulco (optional)

2) 50ml rum

3) 50ml sugar syrup

4) 200g chocolate rice

Chocolate Sponge Cake :

1) 5 nos of eggs (Teacher use 8 small eggs)

2) 120g sugar

3) 120g Top flour

4) 30g Cocoa power (Use Van Houten)

5) 30g butter (melted)

6) 1tsp sp

7) 1tsp vanilla essence

Methed :

1. Beat the eggs and sugar till creamy and thick.

2. Fold in sieved flour and coco power.

3. add in melted butter.

4. Pour the mixture into a cake tin lined with

greaseproof paper and bake at 180C and about 30 min

5. Cool before use.

Chocolate ButterCream :

1) Melted chocolate 50g

2) 180g sugar syrup

3) 1tsp vanilla essence

4) 500g buttercream

Methed :

1. Whisk buttery till fluffy.

2. Add sugar syrup and vanilla essence and mix throughly

3. Add in the melted chocolate.

1. Cut the chocolate sponge to 2 discs.

2. Sprinkle with rum and sugar syrup on the disc.

3. Spread buttercream mixed with chocolate emulco on the disc.

4. Place the remaining disc on top.

Sprinkle with rum and sugar syrup.

5. Coat the sides and top with chocolate.

6. Make to portions and pipe a rosette on each portion.

7. Decorate the sides with chocolate rice.

05-11-2008 Cake Making Lesson 3 (Part 1/2)

List Of Menu (Day 3)
1) Blueberry Cake
2) ButterCream

Blueberry Cake

Blueberry Cake

Red Man Blue Blueberries

Vanilla Sponge :

Same same Peach Sponge cake.

Buttercream :

1) 500g butter (Use phoon Huat cold tree salted butter cream)

2) 180g sugar syrup (180g sugar + 180g water bring to boil)

3) 1tsp vanilla essence

1. Whisk butter till fluffy.

2. Add sugar syrup and vanilla essence and mix throughly.

Methed :

1. Slice the vanilla sponge to 2 slices.

2. Sprinkle with little sugar syrup.

3. Spread a little buttercream on the sponge disc and lay half of the blueberries.

4. Spread the remaining sponge disc with a thick layer of buttercream

and turn onto the blueberry spong disc.

5. Coat the side and top with buttercream.

Decorate the sides with toasted almond nibs and

top with thickened blueberries with syrup.

29-10-2008 Second Lesson of cake making.

List of Menu (Day 2)

1) Peach Cream Cake

2) Spong Fingers

3) Cats Tongues

4) Vanilla Spong Cake

Peach Cream Cake

Red Man Stablizer

Vanilla Sponge :

1) 4nos eggs

2) 90g sugar

3) 1tsp vanilla oil

4) 10g melted butter

5) 1tsp spoon stablizer

Methed :

1) Whisk eggs and sugar till and double in bulk.

2) Add vailla oil and stablizer

3) Pour into spong tin linked with greaseproof paper.

4) Bake for 20 mins at 190 degrees.

5) Let it cool

Spong Fingers / Cats Tongue :

As for vanilla sponge.

1) Grease the greasepaper on the baking tray.

2) Pour the spong mixture into a piping bag. Pipe to ginger size.

3) When baked, move to a sugar tray.

4) Bake for 10 mins at 180 degrees.

Peach Cream Cake :

1) 4nos. of eggs to vanilla sponge

2) 250g whipping cream

3) 1 tin peach (Ntuc Brand)

4) 100ml sugar syrup

Methed :

1) Cut the vanilla sponge to 2 discs.

Spread with a little whipped cream on the spong

2) Arrange the sliced peaches on top and lay the remaining sponge disc coated with cream over it

3) Coat the sides and top with whipped cream.

Preportion and pipe a rosette of cream and top with a slice of peach.

Kevin and Angela wedding at 18/10/2008

Kevin and Angela

我家老爷的全家福

22-10-2008 First Lesson of cake making.

List of Menu (Day 1)

1) Chocolate Eclair

2) Cream Puffs

3) Profiterollers

4) Custard Sauce

5) Choux Pastry

Eclairs coated with melted chocolate.

Red man whipping cream

Whisk at high speed until stiff peak form.

Cream Puff


Eclairs

Ingredients for the Choux Pastry:

1) 500ml Water

2) 240g Margarine (I used csc butter)

3) 300g plain Flour Sieved (Use Prima Flour)

4) 8nos. of Egg

5) Pinch of sugar and salt.

Method:

1) Bring the water, sugar, salt and margarine to the boil.

2) Remove from the heat.

3)Add the sieved flour and mix in with a woodland spoon.

4) Return to a moderate heat and stir continuously until the mixture leaves the sides to the pan

5) Remove from the heat and allow to cool.

6) Gradually add the beaten eggs and mix well.

Ingredients for the Eclairs :

1) Same as choux pastry

2) 30g of cook chocolate (Melted with some butter/magarine.

Eclairs :

1) Put the choux pastry into a piping bag and pipe into 6cm lengths on a lighting greased tray.

2) Bake for 180derees for 30 minutes, and allow to cool.

3) Slit one side with a knife and fill with custard sauce mixed with whipping.

4) Dip the top of the eclairs in melted chocolate.

5) Other decoration may be applied.

Profiterollers :

1) Put the choux pastry into a piping bag with a small nozzle.

2) Pipe onto a lightly greased ttray.

3) Bake for 180 degree for 10 mins to golden brown.

4) Use decoration and garnish for soup.

Custard Sauce :

1) 500ml full cream milk

2) 100g sugar

3) 60g custard power (Mixed with some Water to diluted)

4) Boil the milk with sugar.

5) Add in diluted custard power and stir to the boil.

6) Let it cool.

7) Add in beaten whipping cream.