Pauline Chan SG
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    • SkillsFuture (2019) >
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29Aug'16 SkillsFuture@PA Cake Icing & Design Module 1 Lesson 8 (Assessment day)

31/8/2016

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28Aug'16 SkillsFuture@PA Cake Icing & Design Module 1 Lesson 2 Hands-on cake decorating

29/8/2016

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28Aug'16 Artisan Bread Demo at Jurong Spring Cc

29/8/2016

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Class description:
used machine only for this class

To compliment the class learning, straight dough method was shown. This is to compliment the class who may has beginners and intermediate learner. 
Straight dough method is important to guide participants the differences when using without and with sourdough formulation.
Sourdough in class participants learned left over sponge method, biga, 30 minutes sponge and sourdough starter sponge without using yeast. 
Sourdough making steps were shown in class and explained. This method requires 5-7days to activate before using and if use without any instant yeast to support the recipe, proving may takes between 12-24 hours per period. 
**Each photo indicate the method use.
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26Aug'16 Pasir Ris Elias CC Lesson 4 Sweet Bread Class (last lesson)

26/8/2016

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22Aug'16 FuChun CC SkillsFuture@PA Cake Icing & Design Module 1 Lesson 7/8

23/8/2016

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Criteria: It is a night class. no day light option.
Picture

Photo take with day light

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19Aug2016 Pasir Ris Elias CC Sweet Bread lesson 3

21/8/2016

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21Aug2016 Jurong Spring CC SkillsFuture@PA Cake Icing & Design Module 1 Lesson 1/6 (Demo Chocolate Devil Cake & Photography Skill)

21/8/2016

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FuChun CC SkillsFuture@PA Cake Icing & Design Module 1 Lesson 6/8 Hands-on Cake Design with assembling technique

18/8/2016

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Jurong Spring CC Sweet Bread Making Class 14 August'16 Demo & Hands-on 

14/8/2016

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Content of Class:
  • Dough demo: 2 times
  • Total dough prepared 600g X 9 recipe.
  • Prepared Sugar buns in tray, Red bean bun with sesame powder,  hotdog bun with Parmesan cheese, Raisin buns, Chocolate Oreo buns, Variety of hotdog buns design. 
  • Food tasting
  • Doughs rounding technique
  • dough design techinique
  • Baking time 
  • Recipe explanation
  • proving and environment
  • time and control
  • overprove and underprove theory
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Jurong Spring CC Chocolate Making Class 14August'16 lesson 3/3. 

14/8/2016

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Lesson 3 Content:
This last session, review on chocoalte tempering skill using temperture control melting pot. Making Bar chocolate. Making Almonds Rocher and Desserts cups.
Picture
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