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leewinnie46
10-04-2006, 10:08 PM
As all of you would have read the cupid club, tt friday thread, this is another thread which jointly presently by shamalasp and leewinnie46 to have further discussion toward baking issues.

For me I would allow all discussion to bring in deeper impact toward bake and many jokes toward kneading dough to further enhance the skill learning toward the most important topic - Bread in our life

We are so proud to have Shamalasp to introduce us :-

1) The basic skill of bread making

2) The basic dough shaping

And this gathering also allow us to get together and know each other better

For me i would snap photos in the cooking n recipe corner for all forumer to make baking more simple to DIY

Shamalasp, any comment and recommendation ?

Your feedback is highly appreciate.


LeeWinnie46

SS19flyover
10-04-2006, 10:36 PM
kokomo and alex hey, can we have some activity over here.....

sakaibear
11-04-2006, 12:31 AM
erm...can u all bake and i become guinea pig ah?? i'll promise to give honest answers and comments....PLEASE!! it's been nearly 10 years since i've had home baked stuff. :p

shamalasp
11-04-2006, 06:35 AM
Well, Winnie, what we can do is perhaps, you bring a batch that's already risen for the first time for us to work on the shapes and we can also work from scratch with another batch here at my place as well.
Then of course we can have a big sampling session together with what's fresh from the oven.

I'll prepare a tea spread.

Sham

leewinnie46
11-04-2006, 08:43 AM
no problem, depend on the head count, i can bring in the risen dough , just let me know in anyway i could be in help

anyone offering coffee, or tea tarik ????

leewinnie

evecyanide
11-04-2006, 08:51 AM
Winnie, where's the bake workshop taking place?

leewinnie46
11-04-2006, 09:10 AM
Sham's house , what you think

evecyanide
11-04-2006, 09:11 AM
USJ? Maybe not too convenient for me lah... I seriously need to go get my car license!!

leewinnie46
11-04-2006, 09:19 AM
eve, let us work this out by getting some arrange done in the first place then, if you want, i could always fetch you at KTM subang jaya or get "thorn " to drive rose.... here or vice versa

mallanhead
11-04-2006, 09:32 AM
Wah you really are serious in this bread baking thingie. I wish I'm there so that I can join you. I'm so bored here.

evecyanide
11-04-2006, 09:35 AM
eve, let us work this out by getting some arrange done in the first place then, if you want, i could always fetch you at KTM subang jaya or get "thorn " to drive rose.... here or vice versa

Winnie. Okies. :)

leewinnie46
11-04-2006, 09:45 AM
ss19flyover, or could you help taking photo kah.....

eve, no problem..... just to help each other to get thing done......

below is just a picture to warm us up

http://www.maxgrill.com/images/round-halo-bread-for-web-me.jpg (http://www.maxgrill.com/images/round-halo-bread-for-web-me.jpg)


http://www.replica.co.uk/images/specials/bread.jpg (http://www.replica.co.uk/images/specials/bread.jpg)




http://biology.clc.uc.edu/fankhauser/Cheese/Bread/bread_P8191530.jpg (http://biology.clc.uc.edu/fankhauser/Cheese/Bread/bread_P8191530.jpg)

Firefly
11-04-2006, 11:12 AM
Aaaggghhhh... the temptations....firefly would love to join....but can't lah. Need them indemity forms signed you know...:( so sad....:(

kress
11-04-2006, 11:42 AM
can the products from the baker's club be passed to the Eater's Club? :D

kokomo
11-04-2006, 05:50 PM
Oke, ladies and some chef guys around here .. let leak out some secret to you ... My secret is , I can't cook, only know how to eat. But there is another secret .. sakaibear can actually cook some good meals ...

So Winnie , u and sham hv decided to hv baking competition or baking exchange recipe in here?

Flyover, do you cook as well, or you gonna let Arwen do all or it?

*tsk tsk .. I would prefer them do all of it and we juz sit down there and wait for it to complete! hehe ... :D

aRwEn
11-04-2006, 09:45 PM
wahhh.... a bake workshop iz a kewl idea, usj area iz okie 4 me but when?

evecyanide.... if u need a lift, i can fetch u on my way cuz i pass by ur place on d way 2 usj anywiz....

:D

leewinnie46
11-04-2006, 11:06 PM
So Winnie , u and sham hv decided to hv baking competition or baking exchange recipe in here?



kokomo, no baking competition but sharing the ideal and experience with other forum only. want to come ah..... don't work lah come and join us lah , eat and play section....

kokomo
12-04-2006, 01:03 AM
kokomo, no baking competition but sharing the ideal and experience with other forum only. want to come ah..... don't work lah come and join us lah , eat and play section....

Don't work? heheh ... :eek: Winnie, you wanna consider feedin' me also oledi arh? even wif your 3 kids now u hv to jaga ..

Ok, make it clear .. what are you ladies gonna baked first? Cake? Bread? Pastries?

kwchang
12-04-2006, 01:12 AM
...For me I would allow all discussion to bring in deeper impact toward bake and many jokes toward kneading dough to further enhance the skill learning toward the most important topic - Bread in our life
...
Winnie, please tell me if you intend this to be a serious bakery thread or are you suggesting that it be peppered with chat? I see great potential for this in sharing recipies and techniques. However, you did ask me once to put this in the chatterbox sub-forum. You already have one there ... I was hoping this will be the serious cousin.

So long as it stays out here, I expect no side-tracks due to chats. Let me know.

kokomo
12-04-2006, 01:39 AM
Chang, don't you think this thread should be in Recipe corner there .. be it to side-track for chats or for serious discussion on baking? I do support Winnie for her wonderful and potential thread like this .. somehow .. ppl can still get carried away do a bit of side-track which I feel is normal.

Since you've also mention that .. sub-forum are mean to be created so that ppl can differentiate. Right? Wrong? You decide for this thread.

kwchang
12-04-2006, 01:45 AM
Correct Kokomo. I will move it to recipie sub-forum once I have established that it is the 2 ladies' wish to run a serious thread on bread and baking. Let Winnie decide.

As for the occasional sidetracks, one or two comments in relation to the topic can be tolerated but a blatant wholesale about-turn on the topic (=hijack) will be punishable by hard labour in the banana plantation. BTW, this applies to ALL the postings in this USJ forum website. Please help me to warn the others if you see this coming on.

mon
12-04-2006, 02:04 AM
Chang. If you don't mind me saying this. It's good that you are seeking Winnie's opinion before moving her thread to the recipe sub-forum but why from here now? You could have seeked her opinion from where it was originally moved to earlier today, that was in the Chatterbox. By bringing this thread here now, would potentially create some confusion from the rest who are still remaining in the Chatterbox. If you were to pose this question Winnie, please tell me if you intend this to be a serious bakery thread or are you suggesting that it be peppered with chat? to anyone at all for that matter, they'd surely tell you Chang yes, we meant for it to be serious. Or perhaps you could move the threads according to their titles?? What say you Chang? Sorry if I haven't put this in a nicer way. Hope you'd get my drift anyway. Thanks.

kokomo
12-04-2006, 03:15 AM
Chang, can you pls explain to me or better yet, confirm for me .. is the main forum really for serious discussion arh? If it is, then how come thread like Everyone goes to hell can be in main forum? From the way I saw the posting .. din really sounded serious to me.

Maybe you can help me clear my mind off this .. what is definition of serious to you? How serious is a discussion in here? Politics? Society issues? Or how serious we take our threads into count?

Is askin' a person's opinion that create this thread really that important before you can move them? Cos if I remember correctly, my thread and Cupid Club was moved like that. I was not even being asked how serious do I take my thread also. :rolleyes:

Chang, hope you can fair it out for me. :)

Jose Mourinho
12-04-2006, 06:12 AM
Winnie, please tell me if you intend this to be a serious bakery thread or are you suggesting that it be peppered with chat? I see great potential for this in sharing recipies and techniques. However, you did ask me once to put this in the chatterbox sub-forum. You already have one there ... I was hoping this will be the serious cousin.

Chang. You failed to see that seriousness and fun can co-exist side by side. How can a bakery thread be a serious uptight thread when friends get together informally? You have also failed to see that the so-called chat threads have led to many wonderful spin-offs for the good of the community. Thus according to you, you see great potential for this in sharing recipes and techniques but you do not see the need for people who share the recipes and techniques to do them in an informal atmosphere?

And since you mentioned that Winnie has already asked you to put this in the chatterbox sub-forum and since she is the thread starter and she believes that her thread would be more useful in the chatterbox sub-forum, then why are you leaving it here?

shamalasp
12-04-2006, 07:10 AM
I do agree - what started as my inquiry for near by wholesale bakeshops evolved into us planning a get-together and Winnie, upon checking if we were serious about getting together to bake started a new thread. I honestly don't know how you would discern between a serious topic and not. And so what if the conversation does get carried away - I honestly don't see any wrong doing there. If the person who started the thread or anyone else feels stronlgy that the conversations had digresses he/she would just have the onus of bringing it back to the original one.

orchipalar
12-04-2006, 07:48 AM
Err...dear Sham:)...similarly in the related bake shop thread which you had initiated earlier on...you had posted your concern in there on a couple of occasions...why some wants to turn a discerning topic into a rojak thread instead...but you were brushed aside by chats.

leewinnie46
12-04-2006, 11:48 AM
I feel sorry that this thread could have bring in so much issue to all of u who stay up so earlier for the " pre-start " of bake issue.

Kokomo 1:03am
kwchang 1:12am
mon 2:04am
jose mourinho 6:12am
sham 7:10am
orchipalar 7:48pm

kwchang,

leewinnie and shamalasp are very serious about making this baker club very success for the beneficial of all the forumer and guest , that why I started it small, intend to share all the recipe with picture for all the forumer and guest reference.

I have no intention to add a phrase title as "Baker Club - For serious forumer , no hijack and side track allowed" because I am dealing with human from all level. Your kind offering and letting me stay in main forum is appreciated, but i would rather have more approachable reply than just "flour and dough" discussion only. In which probably not much would be interested in. But I would appreciate if you could move me in Chatterbox sub-forum so as to make it a more successful two way open communication where side track, comment, complaint, hijack and etc are allowed.

Firefly
12-04-2006, 11:54 AM
ok ok..back to baking...firefly was asked this question...

In a bread baking machine, can baking powder be used instead of Yeast? and also, In Yeast is used, do you need to MIX the yeast before baking? and lastly, which is prefered? DRY powder yeast or yeast block?

JackRyan1975
12-04-2006, 12:04 PM
Maybe you can help me clear my mind off this .. what is definition of serious to you? How serious is a discussion in here? Politics? Society issues? Or how serious we take our threads into count?

I think this is a very valid question for the Admin to answer. Unless a clear cut definition is given by Chang, the forum members can't be expected to know where to start their new threads. Otherwise, contentions would again start as to the appropriateness of threads in certain folders. It would be back to square one where all kinds of threads are started at the Main Forum and leave it to him to sort out the mess. If Chang has no problem with doing the tiresome job, then good for the members.

Chang should also clarify if he has the final say in moving threads, or does he always need to defer his decision to others. If he does empower others, who are the people? This is important because those not in the list should not waste time giving feedback only to be ignored.

No disrespect meant for Chang. This world would be less complicated if everyone speaks their mind loud and clear. I have always been. I'm sure that would be doing a favour for him. Guessing and second-guessing is such an unproductive activity.

leewinnie46
12-04-2006, 12:15 PM
I remember participate for "Highly Effective Communication" Classes by xxx, with the intention to learnt everything in which no camcorder, no video, no audio taping is allowed in that environment. For the 3 days classes, I learnt not much thing from the books and manual given (sorry to say I understand just 10 % from the reading material) but the combination way the tuitor put everything into a real experiment, a brain dump and thinking session make a success for me to score distinction in my essay writing and interview , (suprise with everybody so serious reading book and i just started to flip from the beginning of the book only - emmm..... what the scientific text that i can't recognise them at all)

For me, don't expect to learnt thing very serious, but just a get along would overwhelm you with the much of thing you learnt the "leisure way" :D :D :D

Firefly
12-04-2006, 12:19 PM
....... no audio taping is allowed in that environment.....

Simple lah. Next time get a digital voice recorder. it's as small as a matchbox and can record up to 6 hours. Firefly used one for recording meeting to assist in the minutes.

leewinnie46
12-04-2006, 12:24 PM
firefly , emmmm........, you are "scan" before entering the classes, in some country, this is very popular to avoid being "sue"

you can bring in your wallet, notepad (provided), pen (provided) only

orchipalar
12-04-2006, 12:27 PM
Err...now most people don't know that Orchi could be brave enough to cook up a storm...for even 50 pax. sekaligus...ahem...but one thang for certain...Orchi knows nuts about baking...:rolleyes:

Now...thanks to Shamala n Winnie n obviously few here...Orchi wishes to learn it seriously...or else Orchi believes...the soup would be spoiled n the bread would NOT rise up to the occasions...so to speak.

So would appreciate also the fact that many other readers could be reading this sorta threads for appropriate purposes n intents...

Chats within the topic is absolutely NOT as bad...as seeing somebody trying to be a mule playing a circus trick juggling his nuts...up side down...resting on his ears...within the same thread...is really really irritating to say the least...

So please keep the lessons coming...many are keen to learn the right n simple ways to bake up a mountain of pastries n bread...so to speak...

Firefly
12-04-2006, 12:31 PM
Small lah. no need to hide. wear it around yr neck as an MP3 player and also doubles as a thumb drive. many ppl won't even notice. to prevent banana, please answer this...

http://219.93.184.38/bulletin/upload/showpost.php?p=127963&postcount=28

Bread maker waiting to be loaded. :D

leewinnie46
12-04-2006, 12:38 PM
ok ok..back to baking...firefly was asked this question...

In a bread baking machine, can baking powder be used instead of Yeast? and also, In Yeast is used, do you need to MIX the yeast before baking? and lastly, which is prefered? DRY powder yeast or yeast block?

Firefly,

Just sharing this little knowledge of mine....

How would your bread machine like .... it can knead and bake or what.... For me case, the bread machine is a combination of knead, bake and toast.

I put the water and egg, the last is yeast where I set timer for tomorrow morning.

Dry powder yeast , store in air tight container, active yeast, store in freeze

Firefly
12-04-2006, 12:56 PM
What about baking powder? Sieve with flour then pour in can? Standard machine pour all in and set timer....:D

leewinnie46
12-04-2006, 02:12 PM
with bread machine, you pour everything unless specied in recipe to pour later....

unless your baking powder got "kutu" inside lah. for my case , I would pour everything under scale, such as pour xxx gm flour (after sift), reset scale to 0, pour xxx gm baking powder (after sift), reset scale to 0 , pour xxx gm cake flour reset scale to 0 , then pour everything to the bread machine for knead...(last one is always yeast , butter or shortening)

p/s : small tips, when dealing with margarine, butter or shortening, use baking sheet to hold, instead of washing a container which hold oil stuff, but hot water would be great for cleaning oil thing.

leewinnie46
12-04-2006, 02:17 PM
The first time we limited to 5 -7 ppl to attend the basic bread making session, sham, would you choose the date that we can game for the start lesson of baking.

For those who really interest..... please register yourself

1) Sham
2) leewinnie
3)
4)
5)
6)
7)

orchipalar
12-04-2006, 02:21 PM
For those who really interest..... please register yourself

1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8)
9)
10) orchi

Firefly
12-04-2006, 02:26 PM
The thing is can Firefly replace the yeast with baking powder?

JackRyan1975
12-04-2006, 02:28 PM
For those who really interest..... please register yourself

1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8)
9)
10) orchi

Wah, Orchi...your saloons already doing so well, now you want to venture into opening confectionaries ka? hehe.

mon
12-04-2006, 02:29 PM
For those who really interest..... please register yourself

1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8)
9) mon
10) orchi

mon
12-04-2006, 02:32 PM
Wah, Orchi...your saloons already doing so well, now you want to venture into opening confectionaries ka? hehe.

That's why I'm hoping to go Jack. Orchi could be a master of many trades. Wanna join??
:p

JackRyan1975
12-04-2006, 02:35 PM
That's why I'm hoping to go Jack. Orchi could be a master of many trades. Wanna join??
:p

I'm only interested if they teach me how to make cicak buns or cicak paus, with or without cicak eggs.

leewinnie46
12-04-2006, 02:37 PM
The thing is can Firefly replace the yeast with baking powder?
Never try woh both different thing mah, you could try and let us know....

mon
12-04-2006, 02:38 PM
I'm only interested if they teach me how to make cicak buns or cicak paus, with or without cicak eggs.

That I could teach you. Very easy. But you have to learn to make the basic buns and paus first. And I'd give you my secret recipe on how to blend the cicaks inside. So how? Wanna join?? :D

leewinnie46
12-04-2006, 02:38 PM
JackRyang1975,

your could have your cicak confectionary..... shape of cicak bun......

http://www.cosmicduckling.com/lizards/hector.jpg (http://www.cosmicduckling.com/lizards/hector.jpg)

orchipalar
12-04-2006, 02:38 PM
...now you want to venture into opening confectionaries ka? hehe.Err...psssst!...dear JackRyan:)...tell ya a secret...Orchi is planning to attend...merely acting as an observer cum pastry taster...:)

leewinnie46
12-04-2006, 02:50 PM
For those who really interest..... please register yourself

1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8)
9) mon
10) orchi

Do we have lucky draw number here ah additional 3 more seat coming up in a sudden

JackRyan1975
12-04-2006, 03:02 PM
That I could teach you. Very easy. But you have to learn to make the basic buns and paus first. And I'd give you my secret recipe on how to blend the cicaks inside. So how? Wanna join?? :D

Blending cicaks no problem. But prefer to steep them in piping hot milo first. Let the flesh come off by itself.

JackRyan1975
12-04-2006, 03:03 PM
JackRyang1975,

your could have your cicak confectionary..... shape of cicak bun......

I like it. But too bad, it will only attract weird people.
:D

JackRyan1975
12-04-2006, 03:05 PM
Err...psssst!...dear JackRyan:)...tell ya a secret...Orchi is planning to attend...merely acting as an observer cum pastry taster...:)

I see....but the trick to truly enjoying one's food is not to observe the making process wor....

I once saw a roti canai maker spit into his dough to smoothen it. Or maybe to lubricate it.

evelynlim
12-04-2006, 03:45 PM
I'm interested to join but may I know tentatively the date & time please. Preferably not during working hours from Monday-Friday. Thanks.

leewinnie46
12-04-2006, 04:23 PM
evelynlim,

Em.... temporary pending and await for sham reply, below would be interest in baking with us, want me to add u in

1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8)
9) mon
10) orchi

Life Ranger
12-04-2006, 04:26 PM
add me in pls. but time is a constraint. preferably tue or thur night.

evelynlim
12-04-2006, 05:05 PM
evelynlim,

Em.... temporary pending and await for sham reply, below would be interest in baking with us, want me to add u in

1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8) Evelyn
9) mon
10) orchi

o.k. added! Tks.

shamalasp
12-04-2006, 05:12 PM
Hello folks looks like the list is building up - I would suggest the first wednesday evening in may - 3rd May. What do you think?

kokomo
12-04-2006, 07:12 PM
Orchi, you also interested in baking want arh? Or you actually ... ahem!!! Steal recipe from them to bring back home for your wife to bake?

leewinnie46
12-04-2006, 07:32 PM
Oh yeah, that's the way it's, please add you name for the coming events

Time : Evening
Date : 3 May 2006
Place : Sham's House, USJ 2
Subject : Basic Baker tehnique

1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8) Evelyn
9) mon
10) orchi

SS19flyover, would you be able to be camera man ah....??

evecyanide, aRwEn - can add your name in ah ?

Did I miss anyone else here ? please echo ...

orchipalar
12-04-2006, 08:08 PM
Err...hopes this time...somebody is gonna bake for Orchi to taste...a homemade cheese cake...which would instantaneously melt all over the tongue in the mouth...hmmmm....yuuuuummmmmmyyyyy.

orchipalar
12-04-2006, 08:33 PM
Err...got Blueberry Taipan...Sigh.

mon
12-04-2006, 09:38 PM
Err...hopes this time...somebody is gonna bake for Orchi to taste...a homemade cheese cake...which would instantaneously melt all over the tongue in the mouth...hmmmm....yuuuuummmmmmyyyyy.

Unca Orchi why the sigh...? Mon and the rest could try to make la. But hopefully Jack won't sabotage the cheesecake with cicak. If he turns up at all. :p

JackRyan1975
13-04-2006, 09:43 AM
But hopefully Jack won't sabotage the cheesecake with cicak. If he turns up at all. :p

Mon, I will turn up when you least expect it. And when I do, you must savour my tub of meshed cicak.:p

mon
13-04-2006, 01:13 PM
Mon, I will turn up when you least expect it. And when I do, you must savour my tub of meshed cicak.:p

No problemo Jack. :) I am beginning to acquire a taste for cicaks. Indulge me and the rest please. Especially Orchi. I believe he's gonna like it in the cheesecake very much. Something new. :D

So hope to see you in one of the baking classes Jack. Wednesday evenings If I'm not wrong.

orchipalar
13-04-2006, 04:59 PM
Err...so please...when the ladies do decide on the appropriate schedule...please use the PM for details n contacts...ahem...we don't need any unwanted attentions...

Ahem...ya know these days...plenty of paparazzi going around cari makan...:rolleyes:

kpc
13-04-2006, 06:01 PM
What about baking powder? Sieve with flour then pour in can? Standard machine pour all in and set timer....:D

Leewinnie,

Firefly asked whether the yeast can be replaced with baking powder or not.

The answer is this :-

Yes, but only if you want to make a sweet bread or sweet buns.
Your bread maker machine must also have a Sweet Bread setting.
In this setting, no lengthy time is needed to wait for the dough to rise.
The dough will rise when you start baking.
But be careful that the sweet bread may not rise high enough. :(
This can be a problem b'cos the bread flour's protein is much thicker and stickier than a cake.


In a normal bread, the yeast eats up the sugar in the dough, so the bread is not sweet, but has a little bit of sour taste and smell. ( like normal gardenia bread ). This taste is due to the yeast activity.
So, if you want a normal tasting bread, the answer is No, you can't replace yeast with baking powder.
For yeast bread, you need to wait about 1.5 hours for the bread to rise. :(
The rising happens well before you start to bake.
Set the bread maker setting to Normal to allow for the rise time.

leewinnie46
13-04-2006, 10:19 PM
Leewinnie,

Firefly asked whether the yeast can be replaced with baking powder or not.

The answer .......


kpc,

This baker club is set up for those who intend to learnt a thing or two in making a bun and bread a success, I am not a pro. and I can't advise anyone but just willing to spend my time, sharing and exchange our bakery knowledge and experience.

In anytime, you could answer any usj forumer question to your best knowledge. And I COULD READ ALL THE REPLY MYSELF.

__________________________________________________ __________________________________________________ ____________

An event going on :

Time : Evening
Date : 3 May 2006
Place : Sham's House, USJ 2
Subject : Basic Baker tehnique
1) The basic skill of bread making
2) The basic dough shaping


1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8) Evelyn
9) mon
10) orchi

mon
13-04-2006, 10:23 PM
Kpc seems to be knowledgable in bread making. I don't mind reading. Winnie, you won't be the only one reading. I would too. That is, if I'm serious about learning. If I have the time why not. Sigh..I really know nuts about baking.

orchipalar
13-04-2006, 10:39 PM
Err...the last thing on how Orchi wanna learn about baking a bread or cake...would be to cut n paste the easily available infos...from the many internet forums about baking...in the worldwideweb...

Ahem...that's because a lot of friends swore n told Orchi that...the best way to learn how to bake a superb bread...or cake or some pastries...ya gotta have hands-on experienced Sifu(s) to show you how to do it right...in person.

leewinnie46
13-04-2006, 10:48 PM
You could always do it two way,

1) Get an experience baker to teach you a lesson
2) Download the recipe from the internet, try an error, which you could end up throw away a lot of dough and refuse to try anymore.....

Cause the most information thing is kneading the dough , too hard or too soft, tak boleh pakai, worst still if you add in a wrong ingredient, the dough won't work and rise

__________________________________________________ __________________________________________________ ____________

An event going on :

Time : Evening
Date : 3 May 2006
Place : Sham's House, USJ 2
Subject : Basic Baker tehnique
1) The basic skill of bread making
2) The basic dough shaping


1) Sham
2) leewinnie
3)
4)
5)
6)
7)
8) Evelyn
9) mon
10) orchi

alexhay
14-04-2006, 08:09 AM
count me in

An event going on :

Time : Evening
Date : 3 May 2006
Place : Sham's House, USJ 2
Subject : Basic Baker tehnique
1) The basic skill of bread making
2) The basic dough shaping


1) Sham
2) leewinnie
3) alexhay
4)
5)
6)
7)
8) Evelyn
9) mon
10) orchi

kpc
14-04-2006, 09:10 AM
You could always do it two way,

1) Get an experience baker to teach you a lesson
2) Download the recipe from the internet, try an error, which you could end up throw away a lot of dough and refuse to try anymore.....
Cause the most information thing is kneading the dough , too hard or too soft, tak boleh pakai, worst still if you add in a wrong ingredient, the dough won't work and rise


Winnie,

I agree with you that a lot of newcomers' bread projects fail.
Although experience counts, sometimes thinking logically helps.
That is the advantage guys have over girls when it comes to baking.

The most common problem I notice is too much water.
When there is too much water, the dough is too heavy to rise and you will get a short bread. :o
A lot of overseas recipes recommend too much water b'cos their flour is drier than our local flour. ( due to their cold climate ?)
Therefore I always recommend about 15% less water than stated in overseas's recipes.

Some girls I know try to test the consistency of the dough by poking it, thinking they can estimate whether the dough is too dry or too wet.
I think this method is far from accurate and can create disaster doughs.

The best way to see whether the dough is too wet or too dry is to make it into a round ball
and see whether it stays as a ball. It should. If it becomes a pancake, you have too much water. After that, just note down the amount of water needed by correcting the recipe.

kokomo
14-04-2006, 09:26 AM
Alex, you also going ar? Sure you know how to bake? Or ya learning? Don't forget to let me try it once you bake ya ..

I want tiramisu cake! Heheh .. :D

Life Ranger
14-04-2006, 09:29 AM
Firefly asked whether the yeast can be replaced with baking powder or not. The answer is this :-

Yes, but only if you want to make a sweet bread or sweet buns.
No lengthy time is needed to wait for the dough to rise. The dough will rise when you start baking. But be careful that the sweet bread may not rise high enough. :( This can be a problem b'cos the bread flour's protein is much thicker and stickier than a cake.

In a normal bread, the yeast eats up the sugar in the dough, so the bread is not sweet, but has a little bit of sour taste and smell. ( like normal gardenia bread ). This taste is due to the yeast activity. So, if you want a normal tasting bread, the answer is No, you can't replace yeast with baking powder. For yeast bread, you need to wait about 1.5 hours for the bread to rise. :( The rising happens well before you start to bake.

Thanks KPC for the info.

I need to point out that normal baking powder may contain high dose of ALUMINUM. Better buy aluminum-free baking powder from the organic shop.

KPC or anyone here know how to make sour-dough bread, without yeast and baking power ? I heard that is the state-of-the-art way to make real traditional bread... and I have not tried one yet. :)

kpc
14-04-2006, 11:31 AM
KPC or anyone here know how to make sour-dough bread, without yeast and baking power ? I heard that is the state-of-the-art way to make real traditional bread... and I have not tried one yet. :)

You definitely need yeast.
Try leaving the dough lying around unbaked for about 4 hours or more.
The longer you wait, the more matured the traditional taste will become.
You need to add more sugar and more salt than usual.
The salt acts as a moderator to slow down the rising of the dough.
If it rises too high, knock it down and re-knead.
Finally when it has risen to the right size, bake it in a conventional oven.

Good Luck.

leewinnie46
14-04-2006, 11:54 AM
An event going on :

Time : Evening
Date : 3 May 2006
Place : Sham's House, USJ 2
Subject : Basic Baker tehnique
1) The basic skill of bread making
2) The basic dough shaping


1) Sham
2) leewinnie
3) alexhay
4) Evelyn
5) mon
6) orchi
7)

orchipalar
15-04-2006, 02:44 AM
Err...Ladies:)...may Orchi ask...how long time this session would take...? :)

alexhay
15-04-2006, 11:54 AM
yeah..one more thing..is there a charge for this ??

leewinnie46
15-04-2006, 12:30 PM
orchisan, sham could be busy for the past few days, can't answer in behalf of her toward the time factor

alexsan, everybody is doing it in leisure way, no charges incurred (unless sham specify something), everyone is require to bring in roller pin and cutter, however, do bring your own unit.

Roller pin
http://bakeware-accessories.kaiserbakeware.com/images/products/660608.jpg (http://bakeware-accessories.kaiserbakeware.com/images/products/660608.jpg)

Dough Cutter
http://img.epinions.com/images/opti/99/2e/647123-elec_lg-resized200.jpg (http://img.epinions.com/images/opti/99/2e/647123-elec_lg-resized200.jpg)
__________________________________________________ __________________________________________________ ___________

An event going on :

Time : Evening
Date : 3 May 2006
Place : Sham's House, USJ 2
Subject : Basic Baker tehnique
1) The basic skill of bread making
2) The basic dough shaping


1) Sham
2) leewinnie
3) alexhay
4) Evelyn
5) mon
6) orchi
7)

mon
16-04-2006, 01:01 AM
Wednesday evening at approximately what time? Will try to join you ladies as soon as I've finished work. Might be pretty late so please don't wait up for me. :) Thanks..

Jose Mourinho
16-04-2006, 11:09 AM
This is such a wonderful opportunity for friends to get together and learn something. Have fun and all the best. And well done, Sham and Winnie.

:)

leewinnie46
16-04-2006, 09:40 PM
Dear all.

After a discussion with Sham, I realised that my early decision in organize a baker lesson to be inappropriate at Sham's house.

We don't have the necessary equipment to bake the dough or bread for all of us, imagine if all of us would need to knead a bread, knead some sweet bun eg, bun with hotdog, bun with mixed veggie, bun with chicken floss, bun with butter and many more...... we don't have the basic - oven to bake all of these bread and bun.

All of us might end up learning step 1,4,7,9 instead of step 1-10 due to insufficient time.

So tell me could i suggest other place to organise this event or should we participate in a real baking class ?? Your feedback is appreciate

aRwEn
16-04-2006, 09:46 PM
if kenot find an alternative venue, how bout have just one set of instrumtz n dough as a demo, and each person can chip in to help at each step of d way? tn everywun gitz 2 learn n share in d bakin experience? ;)

Jose Mourinho
16-04-2006, 11:47 PM
if kenot find an alternative venue, how bout have just one set of instrumtz n dough as a demo, and each person can chip in to help at each step of d way? tn everywun gitz 2 learn n share in d bakin experience? ;)

In my unqualified view, it is a bit difficult to learn how to make dough if it is set out to be learned in bits and pieces. I suppose this would apply to everything we learn. It would appear that if our eager participants are really serious about baking, then attending professional baking classes would ensure that they would get the most out of it. I am not saying this to slight Sham or Leewinnie as I am sure they are very good bakers. I maybe wrong but I am applying the same principles to learning how to play golf (or any other game for that matter). One can always pick up a golf club and starts swinging away and still manages to hit the ball most of the time and at credible distance and accuracy too. But it is a lot of difference if one learns from a golf pro. Anyway, just my view.

:)

evelynlim
17-04-2006, 04:08 PM
Dear all.

After a discussion with Sham, I realised that my early decision in organize a baker lesson to be inappropriate at Sham's house.

We don't have the necessary equipment to bake the dough or bread for all of us, imagine if all of us would need to knead a bread, knead some sweet bun eg, bun with hotdog, bun with mixed veggie, bun with chicken floss, bun with butter and many more...... we don't have the basic - oven to bake all of these bread and bun.

All of us might end up learning step 1,4,7,9 instead of step 1-10 due to insufficient time.

So tell me could i suggest other place to organise this event or should we participate in a real baking class ?? Your feedback is appreciate

Dear winnie,
I thought like you & Sham, the "See Fu"(Chef) do all the demo(step1 - 10) and all of us be there to observe & learn? Of course to taste as well :D Besides the baking & learning, this session also allow us to associate with each other and know each other better :p

leewinnie46
17-04-2006, 04:31 PM
eve,

like I say earlier, everyone achievement is different, some may end up learning nothing due to no practicle hand on, some may end up learning the ingredient, some may end up learning what's oven is..... but i only suggest a double win situation that is you get to learn, bake, knead and do everything yourself at the end of the day + know each other better

i am not "see fu" but ordinary home maker only which i am still in the learning stage of bakery.... i have to schedule on meal as breakfast, lunch, tea time and dinner.... that my simple meal requirement of a day....

aRwEn
17-04-2006, 09:46 PM
Dear winnie,
I thought like you & Sham, the "See Fu"(Chef) do all the demo(step1 - 10) and all of us be there to observe & learn? Of course to taste as well :D Besides the baking & learning, this session also allow us to associate with each other and know each other better :p


actuali diz iz a great idea.... 1st observe tn go back n practice.

datz d way a lotta classez r conductd anywiz. n most ppl learn thru observatn. it definitely beatz readin a recipe in a book n tn goin by trial n error tho ive been known 2 do it dat way oso.

sum bake shopz like chang thung in taman megah do hav bakin classez upstairz.... but hmm... dunno whethr it iz d handz on type onot.

leewinnie46
18-04-2006, 08:07 AM
As Bagus and Bake with Yen have hands on and no hands on classes too. So depend what type of classes we choose, basic bread making, italian style, cake making and decoration, muffin making, pau making and etc.

So whoever still interested, pm me, so I could arrange something that suite you.

Below is the time table for Bake with Yen

Sasha
18-04-2006, 08:16 AM
In my unqualified view, it is a bit difficult to learn how to make dough if it is set out to be learned in bits and pieces. I suppose this would apply to everything we learn. It would appear that if our eager participants are really serious about baking, then attending professional baking classes would ensure that they would get the most out of it. ...
:)

Jose is right. My mom who has many years cooking and baking experience, recently decided to take a pattisserie course at Taylor's college. I told her, there is a difference in homestyle baking and professional baking. There are certain techniques that are worth picking up from the pros. Problem is, she kept telling the Chef how it 'should' be done. Poor guy! Oh well.. course has ended. He can regain his sanity.

alexhay
18-04-2006, 09:02 AM
sasha..mom being a mom...:) for sure the chef will get headache...but i still prefer homestyle baking, more traditional and taste better :D :D :D

leewinnie46
18-04-2006, 09:26 AM
Sasha, get us some pattisserie ok...... you mom make it everyday, don't you think so.

leewinnie46
21-04-2006, 02:19 PM
As Bagus and Bake with Yen have hands on and no hands on classes too. So depend what type of classes we choose, basic bread making, italian style, cake making and decoration, muffin making, pau making and etc.

So whoever still interested, pm me, so I could arrange something that suite you.

Below is the time table for Bake with Yen

Somebody please reply lah... ??? or else I "gong gong" (being stupid) don't know whether to proceed or not.....:D

Firefly
21-04-2006, 05:27 PM
Poor winnie....bake at your place or sasha's ok but going to the professional...no lah..:D All home bake for fun ok loh. When you gonna bake? maybe if I can find the time in between driver duty, firefly come and have a peek ka boo.

kpc
21-04-2006, 07:06 PM
Where is sham's house?

aRwEn
21-04-2006, 10:58 PM
Poor winnie....bake at your place or sasha's ok but going to the professional...no lah..:D All home bake for fun ok loh. When you gonna bake? maybe if I can find the time in between driver duty, firefly come and have a peek ka boo.


can ss19flyover n aRwEn tumpang unca oso? hehehe.... :D

Firefly
22-04-2006, 08:49 AM
can ss19flyover n aRwEn tumpang unca oso? hehehe.... :D

Tumpang as in what? Take pictures show how it's done?? If it's car pool, soli loh. As mention Firefly will only pop by for a peek-ka-boo in-between driver duties. :(

orchipalar
22-04-2006, 10:10 AM
Where is sham's house?Err...at the same area where Orchi lives...

mon
22-04-2006, 10:14 AM
Err...at the same area where Orchi lives...

So where do you live Orchi. The whole area?

:)

orchipalar
22-04-2006, 10:23 AM
So where do you live Orchi. The whole area?

:)Err...in the house(with a hardly used baking oven) of the same area....:)

evelynlim
26-04-2006, 05:45 PM
Err...in the house(with a hardly used baking oven) of the same area....:)

In USJ2 ? I pray & ask for it's going to be a safe, nice & comfortable environment to live in USJ 2 as I will be moving there in 2 - 3 months time :) Nice to know that you & Sham are staying there, although we never met but we will sometime in 2 - 3 months time :D

orchipalar
26-04-2006, 07:59 PM
In USJ2 ? I pray & ask for it's going to be a safe, nice & comfortable environment to live in USJ 2 as I will be moving there in 2 - 3 months time :) Nice to know that you & Sham are staying there, although we never met but we will sometime in 2 - 3 months time :DErr...it's a great place...dear Evelyn:)...you would be surprise...there are quite a few forumers here...living in USJ 2...

Err...one of them even mentioned in the forum on few occasions...that he is an old man on a wheelchair...n at times one might find him frying kuey teow at one of the stalls in USJ 2...

evelynlim
27-04-2006, 10:08 AM
[QUOTE=leewinnie46]
[B]An event going on :

Time : Evening
Date : 3 May 2006
Place : Sham's House, USJ 2
Subject : Basic Baker tehnique
1) The basic skill of bread making
2) The basic dough shaping


Hi everyone, is this event on or postponed or cancel? Just checking ;)

leewinnie46
27-04-2006, 10:25 AM
evelynlim,

pls refer to these, but if I need to reschedule this to next month, prefer b4 6 May 2006 or month of june.

http://www.usj.com.my/bulletin/upload/showpost.php?p=129216&postcount=82

http://www.usj.com.my/bulletin/upload/showpost.php?p=129529&postcount=86

http://www.usj.com.my/bulletin/upload/showpost.php?p=129701&postcount=88

sorry to keep you in :eek:

evelynlim
27-04-2006, 10:59 AM
Dear winnie,
I don't think I will go for the professional classes by Bake with yen and like what I mentioned earlier, if there are 8-10 person confirm coming, then only you & Sham do the demo.......If everyone is involved in all the steps, then it's going to be "tough" in getting a right place/right equipment/right time.
If is on, I prefer it to be postpone to June'06 as I'm quite busy in the 1st 2 weeks of May. If is cancel, is o.k. with me too as we can always organise something else. Thanks.

leewinnie46
27-04-2006, 11:04 AM
Dear evelynlim,

If nobody is with me..... than I would call it a "cancelled" and have plan B later :D :D Good day

evelynlim
27-04-2006, 11:11 AM
Err...it's a great place...dear Evelyn:)...you would be surprise...there are quite a few forumers here...living in USJ 2...

Err...one of them even mentioned in the forum on few occasions...that he is an old man on a wheelchair...n at times one might find him frying kuey teow at one of the stalls in USJ 2...

Ya I know is a great place but the terrible jam....Yesterday on the way back from PJ to SS14,SJ at about 6.30 pm, the jam has started just after the turning to SJMC/Carrefour at Federal Highway. The new flyover at the previous Jengka roundabout towards Jalan Tujuan is "Jam" and at the Kewajipan roundabout at Metropolitan colleage towards Summit as well. Even at 8 pm yesterday, the jam is still there. What happened in USJ ? I felt quite annoy & asking myself whether I have made a right or wrong choice of moving fr SJ to USJ :eek: Well....just have to live with it as 10% has already paid.

orchipalar
01-05-2006, 08:36 PM
Err...TQ Shamala:)...for the delicious cake...especially with Orchi's favorite ingredients...carrots n raisins...hmmm...it's soft...moist...n not too sweet...

Little Orchis say...so yummy...TQ! :)

evelynlim
02-05-2006, 10:19 AM
Dear evelynlim,

If nobody is with me..... than I would call it a "cancelled" and have plan B later :D :D Good day

Err....I presume the the event on 3/5 evening is cancelled :confused:
So, I will not reserve my time for that ya.

leewinnie46
02-05-2006, 11:13 AM
Yeah , it's cancelled, .....

megsani
12-06-2006, 01:43 PM
I want to send my two daughters on making dough for chicken pie somewhere in ipoh (preferably). can anyone let me know. does bagus outlet in section 13 shah alam provide hands-on (theory is not good enough).

Thanks.

evelynlim
03-10-2006, 03:06 PM
Does anyone know where is leewinnie46? She seems dissappear suddenly as didn't hear from her for so long :confused:

Firefly
03-10-2006, 04:26 PM
She was talking of migration awhile back...maybe she did.:eek:

:mad: if she did, then she left without saying good bye:mad:

aRwEn
10-10-2006, 12:59 AM
chang thung in tmn megah offerz bakin coursez....

they hav d handz-on cake makin course, asian kuih delicaciez course, continental bread class, new fomulated breadz class.

im thkin of signin up 4 d cake course.... :)

aRwEn
10-10-2006, 10:06 PM
forgot 2 add.... d cake course comprisez d followin cakez:

moist chocolate cake
egg sponge cake
swiss roll
creamy cheesecake
pandan chiffon cake
chocolate mirror cake

iz a day course.... fr 10.00 am - 5.30 pm n cost iz rm360..... includin materialz n ingredientz.... n u git 2 take back wat u bake...... :D

aRwEn
13-10-2006, 05:01 PM
hav gone 4 d 1-day bakin course liao... ;)

found out dat there r actuali 5 partz to d course.... ie 5 full-dayz.... once a wk.... however, 4 those who kenot make it 4 all d 5 dayz, they can take d course part by part... :) juz like me cuz kenot take leave 5 dayz... :o

wil post up d picz of wat i learnt n tried bakin later.... :p

aRwEn
18-10-2006, 01:35 AM
posted sum picz here adee.....

http://www.flickr.com/photos/junglecatwoman/sets/72157594332576920/

hope u all enjoy viewin! :p

lady-o-leisure
18-10-2006, 10:10 AM
Hi Arwen,
can u PM the contact details and any info you can provide about the baking classes you are taking, pls. I need to brush up on my baking. Are the cake-making courses completely separate from the continental bread-making courses? Or are they all part of the 5lesson course? Sorry to trouble you with so many questions.

aRwEn
18-10-2006, 11:43 PM
lady o leisure.... no worriez....

d cake bakin course iz a 5-part wun, itz different fr d continental breadmakin course.... d instructor iz different n so iz d topic....

even tho each of d 5 partz can b taken individually, it iz cheaper n more worthwhile if u take all 5 partz.... cuz u can git a certificate of completn 4 d entire course, n there r oso other perkz thrown in 4 d full-course studentz.... tday wuz d 4th part.... n nov 1 will b d last part adee.

d entire 5-part course will probably be rerun again nx yr if u r keen.... u can probably check at changthung 4 d schedule later.... cuz it wuznt out yet tday wn i asked....

u can contact changthung (http://www.infopages.net.my/html/modules/xdirectory/singlelink.php?cid=281,277,278&lid=3743) directly if u wun more info. ;)

;)

lady-o-leisure
19-10-2006, 08:22 AM
Thanks Arwen, for the info. WIll check on it soon, after i am finished with my other lessons.

aRwEn
20-10-2006, 05:49 PM
k.... ive posted up more picz of wat i learnt 2 bake at d 2 lessonz so far at my website (see signature).... :)

aRwEn
24-10-2006, 03:18 PM
hav uploaded som of d bakin class picz in diz thread in d photography sectn.... wil upload d rest later.... ;)

http://www.usj.com.my/bulletin/upload/showthread.php?p=183423#post183423