This won’t be a recipe post but an update on what’s to come.
I have just signed up for a baking class with Pastry Chef Danny Wan. I haven’t heard of him before but from what I have heard from my friend, he has been a pastry chef for quite some time now with 30 years of experience. That is definitely a very respectable amount of experience and I am looking forward to this 4 hour session under Chef Danny.
The class will be held at Sugar. Sugar have some fantastic baking equipments in their retail store in Straits Quay, Penang. They also conduct baking classes and organizes special events. So do check them out! They do have more classes after 6th August, you can check them out at their Facebook page or to get a full summary of their classes check here.
For this class, there will be 3 recipes that I will learning.
1) Hot Chocolate soufflé
3) Oreo Cheesecake
This will be such a rewarding class for in terms of gaining new set of baking skills. I never in a million years would have dreamed of attempting macaroons but now with this class, I finally get the chance to gain the hands on experience of making macaroons. Also to be taught under an experienced pastry chef, there will always something gain at the end of the day!
This baking class came just in time as I will be leaving for Australia next week. My holiday in Malaysia had to end and I will end it with a Malaysian dish! For my last recipe post before heading back to Australia, I will be posting up a truly Malaysian Nyonya recipe called Pulut Tai Tai. For those of you that have no idea what it is. It is a blue colour infused glutinous rice cakes that is served with Kaya/Coconut Jam. The blue colour comes from the flower which I mentioned in my other post, The Blue Pea Flower.
I hope the whole process goes well so I have pictures and some recipe to show you all! I will be posting up some photo’s and some important points after my baking lesson. So please check back!
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Thanks for reading!