class dated 25June'17
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Today attended an interesting Korean rice cake jelly class 
Instructor is from Korea call crystal. 
Rice flour and bean paste from Korea. 
Mm... taste wise I think our Chinese style steam cake taste better. 
But I Guess it's individual preference. 
However, I like her jelly agar which is stable in SG temperature and do not need fridge/chiller to set. 
The jelly with fruits are a good combi for the rice cake. 
Bean paste is tasty and same as buttercream, need correct temperature and conditions to pipe. 
Overall, it's always nice to attend class to know more ESP understanding another culture and food preferences.

** personally I felt it is abit over steam and turns out dry and hard. I am not sure if its suppose to be like this. As this is the first class in SG today, so its abit chaotic. However, it was not a bad class. I will find ways to research and make it tasty for locals to eat. 
At least I understand better why Koreans love rice cake. In chinese food custom, there's lots more to explore and many more nice method that travels from China to Singapore and other countries. Its time I capture it slowly. 

Though I hope to attend more classes, I could not do it too often due to work schedule and family commitment. Will definitely try my best to ....  

It is difficult to advise which is more important and which is better. Technically using machine is better because I am teaching almost everyday. I will not have the energy to knead by hand all the time. In class I will still demo by hand and in SkillsFuture classes there's hands-on by hand method for everyone as well. 

Below I share my way and I included some other methods as well... So... remember to read on and watch the video of other chef and baker.

​Richard Bertinet is one of my favourite author and from his books and videos,
you could learn something different

​I have one of his book and its interesting to understand different author and their different style 

For more tips and information, please refer to SkillsFuture@PA Cake Icing & Design
​Module 1 & 2

Today I started this process to guide participants along how to make a sourdough using a basic method before they embark to other methods. And after this 5 days, there will be a continuation how I prepare artisan bread using this batch of sourdough I prepare as of 2 May 2017 which is today. 

Day 1: 2 May 2017 (Tuesday)
Ingredients: 50g plain flour, 50g water, a pinch of yeast.
​Method: mix ingredients together and allow to rest in the kitchen for 24 hours.

 Day 1 : mix ingredients together (VIDEO)

Day 1: after mixing and leave it in the kitchen top for 24 hours
​( this section will have a continuation for DAY 2)

Courts demonstration were on 3 days and I am thankful for the opportunity given by the company. 
Courts Mega 15 April 2017 5-7pm
Courts Causeway Point 22 April 2017 5-7pm
Courts Causeaway Point 29 April 2017 1130am to 1pm

Glad everyone came to watch and experience how good Rommelsbacher Oven could do for you at home.
If you have attended the demos you could leave a review in my facebook page: Cookie Decorating in Singapore.

See you soon in the next shopping demonstration. 

Bread is it easy to learn? 
The information here is base on my personal experience and hope it is useful to your learning journey.
Bread making will be difficult because only after baking and when the bread is cooled you will know if you bake it well or you never. The bread test is important to determine if you did bake a good bread. 
From the start to the end of baking, every steps are important to have a good crust or inner texture. If technique use is wrong for each segment then the bread may not be to your satisfaction.  Bread depends on environment and temperature around us and timing given in the recipe is only a guide. 
Especially in Singapore when our humidity is high, our bread will feel heavier each day and finally we have to throw away. Typically bread I bake could last for three days in my kitchen and if I buy a commercial bread it could last a week in my kitchen. 

If after learning and you feel there's a question, you could email to classbypauline@gmail.com
​I will try to reply as soon. 

​A busy schedule is important and I must be healthy to keep up with my work. My face is red and body is aching. So... the best remedy is rest. I did sleep early last night and woke up early to start my work.... I mean light work. Work that don;t need to use too much energy. 

Really thankful for the opportunity to work with Beste (S) Pte Ltd for 3 years and the 4th now. Glad I manage to complete my work week without any hiccups. This week I need to slow abit to rest more so that I could absorb other work in future. 

on 22 April, the jam making session was interesting and eye opening experience for many shoppers. Thanks to the one who came all the way to watch the demo at Courts Causeway Point and Courst Mega Store.

Today's temperature was extremely hot.
It's a Monday and looking at my schedule there's a number of items I should not miss out this week. Ultimately, I hope to squeeze time to bake what I love to eat and find time to continue of research and recipes development.  
Nowadays, I saw I have little time to complete my wish and I could only postpone. 
On the other hand, I am happy I manage to plan my classes well in onepa. 
Last nigh ti pipe some flowers and today I did the photo shoot. Glad I manage to find time to continue doing what I love and of course I wanted to do more and learn more. 
This week there is another round of Rommelsbacher demo at Courts Causeway point and I thought I should cook jam... it will be very yummy to cook it... Let's do it for this coming Saturday. 
Apart from being busy at work, I will find time to eat with my family and friends... the same goes to you. 

Yesterday, was truely happy with the 8 hours long buttercream flower piping class. I am very glad Pasir RIs Elias CC, Katong CC, Joo Chiat CC and  Bukit Panjang CC are willing to accept and try our this time frame. 
Many understand Onepa ususaly conducts 3-4 hours classes and stepping into another new form of teaching with longer hours will be a challenge. 
I spend time explaining, emailing to convince the CC in-charge to try out. And it was a success. Trying our SkillsFuture@PA Cake Icing & Design Module 3 (butter flower piping module) at Jurong Spring CC showed a less than satisfactory outcome. 
I am game to improve each class to maximise participants learning experience. For the recent Jurong Spring module 3, I given my best to add extra notes and also a closed group support with videos to enhance each participants learning. 
Definitely the after class support is equally important and participants could just email to whatsapp to ask questions. 

TEMPERATURE
This is a tacky word in baking. Any creation has to do with temperature is not easy to handle in Singapore which is hot and humid. 
In class, participants got to watch a demo to prepare the buttercream and also hands-on in a group to prepare a buttercream with my guidance. 
Participants will get to understand the stages in the buttercream preparation and key words to remember what they expect to produce a gloss finish buttercream with the correct temperature in the room and while piping the flowers. 

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