Fantasticsense.com

Training At Cake Department  :

8.00 am – 12.00 am  :

Egg Tart, Caramel Pudding, Cookie Choux, Custard Choux, Strawberry Tart, Peach Tart, Mix Fruit Tart, Petit Roll, Fresh Cream Puff, Slice Cake…

12.00  am – 1.00 pm  :

Mixing & Preparation  :  Puff, Green Tea Muffin, Tart Dough, Sugar Syrup, Egg Tart Sugar Syrup, Manggo Filling, Strawberry Filling, Blueberry Filling, Coffee Syrup, Apricot Glaze

2.00  pm – 3.20 pm  :

Break

3.20  pm  – 6.00  pm  :

Mixing  :  Swiss Roll ( Vanilla, Chocolate, Green Tea ), Sponge ( Vanilla, Chocolate, Green Tea ) , Chiffon, Chocolate Fudge Sponge, Cheese Cake, Medeline (Blueberry, Cherry ), Pound Cake ( Vanilla, Almond )

The importance of controlling oven temperatures :

1. Fully preheat before product is added.

2. Oven door is opened too often and for too long.

The result :  Cake’s structure sets later than it should.

Always remember the CORRECT TEMPERATURES make the CORRECT CHEMICAL REACTION.

Oven temperatures will influence the final results of the baking.

Have a fun to Baking…

Training at Cake Department…

Is great…

Even i be going back more late…

But is ok…

I enjoy it…

Last night i’m doing the cream puff…

The finish presentation is look nice when i try in second  times…

I also learn to mixing ciffon, sponge cake, muffin, puff….

still have many more i haven learn…

Is very happy…

Everybody is able to share and teach me…

I will work more hard to learn it…