| Pauline Chan SG |
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Content:
1. Hands-on straight dough method by hand 2. understanding the use of yeast 3. The Prove period and baking temperature/timing. Next week learning: French style roast chicken, pizza and dough review 
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Lesson 4 SkillsFuture@PA Cake Icing & Design module 1 Sponge hearts, sponge words, sponge fingers Baking, egg size, batter consistency, temperature and bake time. Puff pastry class demo & hands-on
10sep (Kaki Bukit CC: Bedok North Street 3) Class description:- Using pastry margarine Using 99.8% butter By hand dough making Timing to rest Laminating technique & method using pure butter & pastry margarine Baking time and baking period and temp control Tks for coming. Today has 3girls from Pri-sec sch. So fun to have u around. |
..... A journey in OnePa...with Pauline by the month
December 2019
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