Finally.... I've got a chance to join LKM. I am so grateful to all that make it possible for me to join this training. Namely En Khairul, Tuan Haji Bakri, En Karim, Pn Maizatul and En Sazmi. I love this class as it gave me the exposure to cocoa products. Enjoy the view.
En Kharirul (Chef at work) The early birds. 1st day I was so excited that I reaches LKM at 7 am...
Oh BTW we got a chance to be in TV on 25/10/09 Inspirasi Koko @11am TV2. You can view me in Inspirasi Koko.
Some of the product we made & package them nicely ready for the market.
This is not done in LKM. I tried my new "Ketupat mold". The result is too small.
My advise if you love things that you do, never stop learning... I love chocolate and started with my 1st class with Dr Rahimah (Mas Des Fontaine) easy way of tempering chocolate using simple utensil in your kitchen (seeding technique & ice cool technique). Then I went to Ryverra (Strawchocz) which teaches us the marble tempering technique. Here are some of the pictures taken.
Yesterday I baked a sponge kek for Hartini. The sponge cake turn out quite big so I did not cut it into layers. I decorated it with Swiss Meringue Butter icing which turn out to be a bit soft. So I have adjusted it by adding krimwell. Resepi below:
1/2 cup (4 oz) of egg whites
1 cup (8 oz) of granulated sugar
1 1/2 (12 oz) cup butter 1 tsp of flavoring (I use 1/2 tsp vannila, 1/2 tsp almond & a bit of lemon oil)
Put eggs and sugar in your mixing bowl and beat with whisk until well combined. Put bowl over a hot bath on stove top and KEEP mixing until mixture is no longer grainy to the touch (aprox 3 min). When that's done, take bowl to mixer using the balloon whisk on medium speed for 4 min. Replace ballon whisk for paddle. Slowly add your room temp butter in pieces and mix until smooth. Now add your extracts and (color optional-pref gel). You will notice it curd a bit aprox. 3 min into mixing, keep it on medium for another 3-4 min and it will be smooth & silky. Don't get impatient it will turn out so good!