Chocolates, Cheese cake and nail...

Left a few hours to check-out...
need to say bye bye to heavy used oven...

My last baking for this trip is left over flour's
"wholemeal butter roll".

I added slightly more butter than original recipe as Shiu-chan requested.
I forgotten to add salt, it's just a pinch of salt but Shiu-chan noticed that no salt...what a sensitive tangue he has!!! "no enough salt or wat??"

about 40% wholemeal.

After check-out, I met with a friend for chit chat.
She just attended her friend's ROM and so, very nice and cute nails are on her fingers...=)


She said did in JB, it's very cheap compare to do in Singapore.
Really very cute and nice on her!


so cute!!

We went to Marmalade Pantry for cafe, chit chat ROM thing and many other things...with nice salt caramel cheese cake...she told me here is famous for cupcakes. Their afternoon tea set come with cupcake too.



There were walnuts init, cake base was light texture.

After the cafe time, went down to Takashimaya, I bought Chocolates from Laurent Barnard. She bought some for me as Christmas present. I bought cookies from Cookie Museum for her as Christmas present =)

I went this cafe at Robertson Quay
when their name was still 'The Chocolate Factory'.

My friend, px, she accompanied me for quite sometime this time round and it was really nice meeting her in Singapore.



Thanks alot to her and very looking forward to go to high tea with her at Ritz-Carlton soon!!!


The Marmalade Pantry
#03-22 ION Orchard
www.themarmaladepantry.com

Laurent Barnard Chocolatier
The Pier at Robertson Quay
Mohamad Sultan Road, #01-11 S239013
www.thechocolatefactoryonline.com

The Cookie Museum
#01-02/04 Esplanade Mall
8 Raffles Avenue, S039802
www.thecookiemuseum.com

Ultimate way of having chocolate?

Left only 2 days to go for this baking trip...


Today, again, baked bread for Shiu-chan's family.
I realised that most of bread I baked, it can be kept soft and ncie texture 2 days after baking if toasted other than bagels. Even only used local flour bread also can keep the chewy texture next day. How come???


Then how come the bread from local bakeries are so not chewy???



Feel confused and feel don't know why like that.


Haru Yutaka blend 60%. oven spring not bad!!


wholemeal 20%. finish most of flour.

After finish baking bagels, we headed down to Singapore Flyer.
Shiu-chan got special discount tickets for that then.



I like the sky from capsule



Enjoyed flyer and then, we went to cafe.


Max Brenner, It's known as chocolate speciality cafe.
We passed by this cafe so many time and we are chocolate lover but haven't been to this cafe yet. We tried their signature(?), Suckao.



we selected bitter but still feel sweet. Beware hot!!

Cuppucino Chocolate, and Chocolate Souffl.



souffl was quite powderly and quite sweet.



Thanks shiu-chan, bringing me around in this trip too!!


Max Brenner
8 Raffles Avenue #01-06/08
Esplanade Mall, S039802
www.maxbrenner.com

Oomphatico's, like the place?

Today my ex-colleague who were staying in U.S,
willing to try my bagel and so, I was busy and enjoy baking bagels.


It is really happy and nervous things that
testing by someone who knows U.S bagel taste.
but it will be very good study to me anyway.

I like to bake bagels,
My friends like too =)


Haru Yutaka Blend 60% + Canadian 15% protein 20%



local wholemeal 40% with honey instead of sugar.


After baking bagels,
Started to bake Beer bread for shiu-chan's friends.
Today I used Yebis black!!
and didn't mix black pepper to dough.


beer bread becomes co-operation bread for us.

Birthday Celebration dinner at Oomphatico's.
It's my third visit there...


I think I like the restaurant =)


Oriental Salad, tasty...

Shiu-chan ordered Seabass with tomato sauce.

their main is pretty big, no need to have side.


We were chatting almost around 10pm,
bought chocolate cake and relaxed at apartment after that.


Chocolate and Hazelnut cake. wanna buy again!!

After buffet, still bread.

Went to Basilico with friend.
I was lazy in the morning and swam a little bit for exercise.

While walking down from apart to Regent hotel, we saw interesting view at Hilton hotel.


Ferrari and maserati and...

Fall in love with those car owners,
it is not dream to be rich [tai tai] in Singapore?!

But, for our eyes catches more better car than those commonly see expensive cars...

yappari, definitely different class...

Wine red colour with classy look flying lady...


It was convertible, and its rather seat look so comfortable...
I really prefer this old style Rolls Royce than recent model...


with happy feeling of seeing my favorite car,
I've finally reached to Basilico and enjoyed the food and chit chat...


yum yum...meringue cake...


After having of tasty italian,
back to apart for baking with her.


We are trying to bake nice croissant
just like same as what she had in France,

And while making croissant, we tried to bake bagels
just like same as what she was having in U.S.


knead, shape, very good for 1st time!!


melon pan too. she is good in making cookies and cakes.



Croissant finish???




not bad, hor?

I have tried Echire, President and SCS butters,
today used Anchor from NZ,
All are easy to become soft..


I think really need chilled room for baking croissant...

From vege to pork

I will be meeting my ex-colleagues,
let's bake 100% Haru Yutaka blend for them to try then =)


oops...little bit not enough 2nd proofing.


pretty well baked...wonder why Japanese flour is so chewy???


after baking, shiu-chan's turn to grill veges =P


beer bread of the day. filling is done by shiu-chan.


While I was having nice chit chat with ex-colleagues,
seems like guys are having 'Oyaji party'.

shiu-chan's friend roasted pork belly,
good to know he found it well done.


crispy surface and not oily at all.


both were sparkiling and sweet taste.


other friends brought wine and cider.
both sweet taste, pretty nice then.


When I returned to apartment,
all of them were also well done...


I had wines with Canele's Macarons ex-colleagues gave.
Nice then!!!


tasted like better than last time i bought it from there...


I think I keep drinking this trip...hahaha


I just feel that thanks to all frien
ds and ex-colleagues to
share time for me =D

from morning to night...

contains 30% white wine...used Molasses for ketteling.


bread is simple taste as shiu-chan's request. he made filling.


add more watert han yesterday's. more light taste.


used SCS butter for this croissant. look better?


I tried to bake croissant again, used SCS butter, and so, although I rolled in cooled room temp, still the butter became soft quite fast...


umm....don't know why...how to do it...



really concentrate for baking croissant,
I finish baking almost 1am plus....

light or dense

Shiu-chan took MC...
He is the person who reraly to take MC...Maybe it's because environment of this serviced apartment...

I was worry but still bake...
What a wrong wife!!!



beer bread. Guiness Stout. became daily routine...haha

used less water and milk and it became more dense


didn't keep recipe...don't know what kind of bagel is this...so tuk tuk!!! =(

other than water

Today also baking as per usual =P

Shiu-chan is not around then,
I was really concentrate for baking till housekeeping aunty call and ask whether I need housekeeping or not.

Haru Yutaka Blend 100%. after 1st proofing, always like becames not so nice...

used Tiger beer instead of water. not bad to use beer...

Supposed to be table bread but too much water added...so made into roll bread


Used sweet wine instead of water. slighly sweet taste.


Beer bread. rolled chedder cheese in it.

chicken, bread and oven

Today also baking from the morning...
Used Phoon Huat flour, protein is about 13%.

Very easy handling!!
Nice oven spring!!!


look so tastly!!



BUT BUT....




No wheat taste...
maybe this can be mixed with tasty flour.
tasty flour....hmm...can I be meet in Singapore???


Sampling reply is :
'Chewy but tast just like local bread shop taste'


I also tried and agreed what they said...


And then after that, revenge on croissant.
used President butter from France.
Not bad but still not very nice like what I baked in baking class...

layering is not bad then....but chotto cherred...

shiu-chan's fav, beer bread again...too high temp or what...


Shiu-chan is so excited about salt bake thing...
Since he can use oven then, tried paper wrapped salt bake chicken.


nice harb fragrance but chicken is like not enough taste...

Shiu-chan's friend came and shared chinese soup for sore throat.
Ingredients were my favorite white fungus and Papaya!
Thanks to him!!! =D

with longan and wolfberry.

Beer Magic?!

We just went for sleep around 3am this morning....but I can't wait to start baking and woke up around 8am...



I think shiu-chan must have surprised to see me kneading early in the morning...



Left dough for proofing before going for breakfast.


rolled with shiu-chan. Gold Medal really dun take water...

Today's main event is,
to bake croissant with Echire butter!!


but hor, I was fighting with butter roll and did wrong butter rolling...ends up, used so expensive butter but not successed...='(



Echire croissant..really regret...infront is beer bread


I was doing butter rolling with low air-con temp
but butter still soften very fast...
really felt very fast become soft...


today's last bread is beer bread.
used Guiness Stout to knead then.


Seems shiu-chan and his frend likes it.



is it because they drinks???

country's advantage

Starting from today, bake breads using the flour which can be bought in Singapore. Just bought ommonly found in supermarket.

'Gold Medal' US flour protein : about 13%,
'Canadian Very strong flour protein : 15% (!!)


very strong...uum...understandable...

yesterday bought Prima flour too...
protein is 13%.

Just realised that those flours are quite high protein content...
just like "Super king"...

Gold Medal is quite difficult to handle,
while Canadina and Prima is quite nice to knead.


And then, all these got not much wheat fragrance.



WHY ah???


also realised one thing...
I was checking water temperature but actually not needed to do that...I can just use normal temp water to knead is just nice for dough...

When I knead with 35deg water, dough was 30deg...
too warm...haha, but used about 27deg water which is normal temp,
just nice...
For the proofing, just leave dough for room temp and proof it for slightly longer than original proofing time, it will be nicely proof too...

Canadian 40% + Haru Yutaka Blend. dough became very not nice...

Same mix, used normal temp water...baking time was little bit too short.



Haru Yutaka Blend 40% + Canadian. looks like too long proofing...

same mix. used normal temp water. just changed water temp but became so nice!


For table breads, used echire butter.
I guess it is cultured butter, quite fast to become soft...

For sugar, used Taiko caster sugar.
I don't know the difference between caster sugar and fine sugar then...


Seems like need to do much researches for not only flour but also other ingredients...feel so excited!!! =D