Finally on braces…

Finally.. nearly 6 months into consideration and savings, i’ve started on my braces treatment on 22th March 2017. About 2 weeks ago, i had my first appointment with the clinic, having my mould and x-rays done with the first payment of $500+GST.
I have prepared myself from reading a lot from bloggers, people’s experiences, youtube, and even friends who has put on braces before (i think i’m really a bugger >_<)

I’ve gotten my mould on my 2nd appointment. They look scary, like dinosaur teeth! Look how bad my teeth looks? It actually hinders with the chewing every time and causes my lower 2 teeth to chip badly.

My appointment with Dr Alfred Cheng was at 4pm, i went alone feeling excited and nervous, unsure of how bad it would hurt and all.. but the thought of getting a perfect bite and a sharper face is enough to bring my fears away for a moment =D

Dr Cheng was fast! Finishing the whole procedure within 20-30mins i suppose? Pretty sure he is really experienced and there was almost no pain. I chose blue rubber bands, but i think they don’t look very nice on me, so i’m going to try pink on my next trip)

2nd payment made: $1000+GST (Subsequent payment will be $100+GST every month you visit the clinic for tightening).

I took photos before braces, they look totally awful till i felt pretty much ashamed of them. Argh! They look horrible! 

And so… i made dinner appointments with my friends earlier, because i was so curious about what i could eat or not? Happily texting my other friends proudly claiming that there is no pain and it was fun! They replied with one question…”Have you try eating?”

Hahaha~ Yes they are right! I went around food stalls, deciding on what i think i could eat and settled down with “Ban Mian”, they look like the softest and mashy-est food i could find, but hell no! As i put these lovely soft noodles into my mouth, i realised i could not bite at all! The jaws felt tight, they are not strong enough to even chew on the softest food ever, feeling upset.. i had little dinner and as i try to eat, my gums starts hurting….

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Over the days.. i could only eat soft mash food like mashed potatoes, watery porridge, lots of blended fruits. I felt upset because i love to eat! Looking at all the “real food” i could bite and chew daily has now become a luxury to me. New mouth ulcers were developing every day, and i just don’t wish to even talk. I laughed at myself for taking 2 long hours to finish a bowl of porridge. Every bite i try to bite, my gum hurts, however i do realised if i practice my chewing, the pain would get lesser and lesser each time, by 2 weeks i could almost eat like normal for soft food like fish and boiled potatoes..

Days later, i took photos again because i’m really excited to see if there are any changes, and there are movements! You can see the two lower front teeth are chipped off badly ya? Yup~ that’s due to the overbite and supposedly it will get worsen over the years.

I started eating prawns, crayfish meat, pork, vegetables by the 4th week, the front teeth that we use to tear food, is almost useless, so i always have a pair of scissors with me to cut food into smaller pieces in case i couldn’t sink my teeth into them. People tells me not to eat vegetables because it would be difficult and they get stuck in your braces, but i still eat them pretty much for a balanced diet. Other than scissors, a toothbrush is also a necessity whereever i go, because i love to eat and i wouldn’t want to smile or laugh with food stuck in my braces.

Baby toothbrushes!!! Awwwww… can’t they cute? These are of my 2 favourite characters, baby piglet and little mermaid-Ariel! When i was a child, my family wasn’t that rich and so i never had a chance to get these cute little brushes. 

Brushing is also a challenge, i’m supposed to brush my teeth part by part in a rubbing motion but my normal toothbrush seems to be a little hard to reach the end and they were too big to use for individual tooth, so i bought baby toothbrushes!! Hahaha!

~”~

1 month into my next appointment, it was a rainy friday morning. I had to woke up really early in the morning for the appointment in order to make it for work after that. I couldn’t think much as the whole procedure of changing the bands were so painful (i felt my teeth were forcefully pulled apart), that i teared unknowingly. I used pink bands this time, but realised they still don’t look nice enough because the color looks too pale.

Chewing is tough but not as bad as day 1, i was already trying to eat hotpot on day 2! People says when one is on braces, you could hardly eat that you would definitely slim down, but i think that’s not the case for me because i’m too much of a glutton! hahaha~ The only thing that bothers me are mouth ulcers. My face starts to get slimmer and sharper, which is really amazing:- the power of braces.

I spoke to quite a few people from Singapore who are younger and have gone/are going to such surgery to correct their jaw deformities. Many do not understands that as years goes by, this deformities could cause problems to your daily lifestyle, example unable to chew food properly thus causing indigestion, breathing problems and so on… not all deformities can be fixed by braces alone, and that’s how jaw surgeries comes into the picture.

I’m counting down to the date probably 5 more months to my jaw surgery where the jaws will be properly aligned. It’s already looking so good now that sometimes i wonder is there really a need for surgery? However, i still trust the professionals because i know of a lot of friends who went to him but not everyone was suggested the surgery.

Ok~ logging off now.. have not been updating much on recipes and shall do that soon!

Sign off,
Judy Bakez

Stir Fry Bell Pepper Pork

A quick recipe today 🙂

I am not a great cook, but I am always picky on the type of food I eat, so bad that when I dine out, and if that food taste bad (to me), I would rather not eat it at all that people may say it’s so wasteful. Yea~ I admit it’s a bad habit, but without such “bad habits” how did I learn to be able to cook anything I want today?

I was so craving for this dish when recently I saw a picture of it somewhere (I couldn’t remember), the colour combination of this dish really boost up my appetite, besides it’s a well balanced diet with protein and veggies!

Mum does this dish differently, she uses a more healthy approach for all her dishes, no seasonings other than salt and she would use as little as possible, only allowing natural combination of ingredients to bring out the natural flavour. Wells, it’s up to your individual preference, end of the day it’s what you like to eat and how it suits your tastebud 😀


Marinate pork :- with sesame oil, pepper, light soya sauce, oyster sauce, chicken stock, hua tiao jiu and some corn flour (leave it in the fridge for at least 30mins to absorb all the marinates)

Recipe: 

120g of 3 colour bell peppers (cut according to your preference)
200g of marinated pork
1 small sized red onion (cut into fours)
1 garlic (minced)
1/3 cup Chicken Stock
1 tbsp of Oyster sauce
Black and White pepper
Salt (to taste)
1 tbsp Cornflour + 1 tbsp water

Method: 

1. Heat the wok and add oil. Combine Oyster sauce into chicken stock.
2. Stir fry onions till fragrant, careful not to burnt them. Add minced garlic and stir fry till fragrant. (Do not burn the garlic if not it will taste bitter)
3. Add in the bell peppers and give it a few dry before adding in the marinated pork.
4. Add seasonings, white and black pepper, salt and chicken stock. Fry and cover to boil.
5. Thicken the sauce by adding cornflour mixed with water. Add slowly and stir until you get your desired thickness.
6. Serve!!

Notes:
1. Adjust seasonings according to your own tastebud.
2. If you prefer your bell peppers to be crunchy, give it a quick stir fry and put it aside. Add them in after everything is cooked before serving.

Pandan Chiffon Cake -All Natural

I love Panda Chiffon since i was a kid, i could remember how soft and fluffy these cakes are together with the fragrance of pandan and coconut cream and how i love eating these. Cakes were not as fanciful as what we have in this century now, bakeries were all very traditional and cakes were quite plain looking during those times, it needs the skills of a baker to bring out the fragrance of a bake to attract customers to their shops.

Pandan chiffon can be seen and bought easily almost in all kinds of bakery shops now, price ranging from as cheap as $5 to as much as $18 per cake. Not sure how many of you felt this way, but personally i never liked the taste of fake essence and lots of baking powder to make a cake rise to become fluffy, especially the after taste of the chemical will always stays in my tongue, “spoiling” my tastebud for a moment. That’s commercially baked, huge quantity, lots of chemicals and cheap, comparing to home bakes which i would love to use as much natural ingredients as possible, lots of work and time, in result to a more expensive cake, but no matter how much does a home baker charge for a bake, they will never recover their labour cost with the number of hours they spent – it’s all about passion. Support home bake, appreciate their hard work, support their passion =)

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pancake-chiffon-chart
I forgot where i have found this chart online but it’s a good piece of information to share. Most recipes online uses pandan essence/paste and food colouring, it’s much easier especially for beginners but you could slowly change and adapt to this all natural recipe, trust me, you will taste the difference!

So, here’s my recipe on my pandan chiffon cake after a few quick research..

Pandan Chiffon Recipe – For 23 cm Tin

The yolks meringue
6 egg yolks (I couldn’t get 60g eggs so i used 55g eggs instead)
30g sugar
75g canola oil
15g pandan water (Pictures shown at the end of the recipe)
60g coconut cream/milk (Prefer freshly squeezed from market)
135 cake flour / top flour

The whites meringue
8 egg whites
1/8 tsp cream of tartar
90g sugar

Method

1. Preheat oven at 160C
2. Using a hand whisk or hand machine, whisk yolks till double in volume. Slowly add in 30g of sugar and whisk till pale and fluffy.
3. Stir in oil and combine. Add in pandan water and coconut cream, stir till well mixed.
4. Sift in the cake/top flour, using hand whisk to whisk till well combined.
5. The egg white meringue (important!!) – Pour all your whites in clean mixing bowl, using a machine and whisk till it’s frothy, add in your cream of tartar.Gradually add in your sugar in batches when the whites becomes soft peaks while whisking till it reaches almost stiff peak form.
6. Take 1/3 of the white meringue, fold it into the yolk meringue. This will make your yolk meringue lighter before adding it back into the white meringue to combine,
7. Now that your yolk meringue is lighter, pour it all into the white meringue and fold. We do not want to over fold or over combine this as it will deflate the batter.
8. Once you are done, pour your cake batter into chiffon tin. Level the surface, and give it a few taps on the table to remove large air bubbles.
9. Bake in the oven at 160C for about 70mins. If the top gets too browned, prepare a aluminium foil to cover the top after 40mins of baking.

10. Remove from oven. Quickly turn your chiffon tin upside down and let it cool off totally.

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11. Removing the cake – Personally i feel the chiffon cakes that i make, it’s easier to remove them with hands and it will look much prettier as compared to using a knife.

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Cut and serve!

 

How to get pandan water?

Cut pandan leaves and filled it in a blender. Add water, just enough to blend and get the juice out of the leaves.

Using a sieve, drain the liquid out and best to let the liquid sit in the fridge overnight. The liquid will separate into 2 parts, we will gently pour out the top part of clearer pandan water (which we can use for cooking desserts), leaving the dark green colour for our pandan cake.

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Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^

#Stay happy
#Keep learning
#Skills are for life

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Sharefood App – Get Home cooked food anytime

I have so much to share about my experience with sharefood as a home baker/home cook. For those who has no idea about it yet, let me tell you how convenient it is to be able to order home cooked food easily anywhere, anytime!

If you all have been following me or reading all my previous post, i mentioned that sharefood approached me to join them as a home baker when i was doing my live demo at totts yah? I was so excited and honored to be part of the team as well as a consumer of sharefood app.

The reason why i can cook and bake so well (hahaha~~ self claim) is becasue i’m a very picky eater, i enjoy my food with more “liao” (ingredients) than plain carbo and i can add anything i want to my food making it a healthier choice. Since young, my mum has cultivate my mind to always eat healthy, introducing my taste buds with all sorts of weird food when people tells her it’s good, especially she always tells me at my age of 30s, the more we need to take care of our body wellness which also in turn will reflect on our skin complexion as well. However, due to the working culture we have now in Singapore, most families/people hardly have time to cook or they can’t cook for whatever reasons, and so this app comes in handy!

Click here to join ShareFood in Facebook —> https://www.facebook.com/SharefoodSingapore/

Click here to join ME in Facebook —> https://www.facebook.com/JudyBakez/

This app can be downloaded in both android and apple phones. Signing up is easy, following the instructions or steps given, you will come to this main page – The news feed.

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A new recipe will be featured and updated regularly for people to learn how to cook or bake new things, this week, my recipe is featured in the news feed in time for Christmas season – Easy Cheesy Carbonara – my actual full recipe will be shared in my blog later.

Here’s the link to the video or you can view the video at the end of this post —> https://www.facebook.com/groups/singaporehomecooks/1171806246221783/?notif_t=feedback_reaction_generic&notif_id=1481029509903834

 

Next, sellers will categorize their food under different categories:

Food near me: Food available for orders will be listed from nearest to you. If you are always working late, why not order dinner every day from a home cook near you? It saves all the trouble of travelling, queuing, thinking of what to eat and worst – an unhealthy non balanced diet =(

This is my page, look for me and add me to your favorite list ok? I am working on all weekdays, with school on Mondays and Fridays and i would usually bake or cook on weekends. Two woman (Mum and i) fighting for a kitchen is the most chaotic thing ever, LoL~ Therefore, i really can’t wait to have my own place and own kitchen where i can work in comfortably.

Made my first sold 2 weeks after registration – my all time favorite 6″ half baked cheesecake and 2 sets of scones. My cheesecake has been the most frequent order so far, becasue they are so amazingly good! The texture of light and fluffy cake, with a wet center gives the feeling of eating a cheese yogurt and a cake that melts in the mouth, it’s light and airy taste will be great for people who does not like the strong taste of a cheesecake. Less sugar is another criteria for my bakes, making it a more healthier choice for desserts =D

My personal achievement – A Food and Hygiene Certificate! and along with a certificate of pastry and baking that is coming soon V>.<V

So what are you waiting for? Download the app now! =D Remember to lookout for the right logo ohh~~

 

 

 

English Scones 

Hi! I've missed posting last week because I was really dread tired from the schooling and working. I appreciate all my followers and readers for being patient with me 💕 you all are such a darling!!

I tried to make some easier bakes today so I could get back to my personal shopping on taobao for all the preparations for my engagement. Yes! I'm getting married! It would be something simple but yet there's so much to do! Oh, I got excited and got carried away. Let's get back to the recipe for scones! Haha~

Scones are pretty common for breakfast in the western countries, just like our bread with gu you (butter) and kaya lah~ but somehow, scones looks and sounds more atas, probably because of the appearance, somewhat crispy on the outside but soft and fluffy on the inside.

Most scones are pretty dry, but I like mine soft and wet. Trust me! You will have a different feel about scones after trying mine 😋

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Ingredients:

300g self raising flour
1/4 tsp salt
1 tsp baking powder
85gm cold butter, cut into small cubes
4 tbsp castor sugar
150gm dairy whipping cream
4 tbsp milk
1 tsp vanilla essence
1 egg with milk beaten for glazing
Method:

  1. Preheat oven at 200C.
  2. Combine flour, sugar, salt, butter (cubed) into a processer and do a few pauses to combine the mixture OR you could use the rub in method to do this.
  3. Combine whipping cream, milk, vanilla essence in a bowl.
  4. Transfer the flour mixture into a big bowl, dig a well in the middle. Pour in the whipping cream mixture.
  5. Using a spatula or hands, gently fold in the mixture until it comes together in a ball.
  6. Flour your work surface, put the dough into your workplace and gently knead a few times then shape it into a round shape.
  7. Prepare your baking tray. Line your baking tray with baking baking.
  8. Dip your cutter into a bowl of flour and cut out the dough into shapes, put directly onto your baking tray.. I use a 5cm round cookie cutter and makes about 14 pieces of scones.
  9. Beat an egg and add some milk. Brush it onto the top of the scones. This is give he scones a very beautiful golden colour.
  10. Bake in the oven for about 12-15mins.
  11. Remove from oven. Transfer each scones onto a wire rack and let cool.
  12. Serve with butter and jam!






I have some left-over cranberries, so i add them in during the 2nd re-kneading of dough.
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I did not want to waste any single bit of dough, and i put in the last left over too!thumbnail_img_0584
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Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^

#Stay happy
#Keep learning
#Skills are for life

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Half Baked Cheese Cake

Generally, who doesn’t like cheesecake? My love for cheesecake started when I first ate a Chicago cheesecake from coffee bean. Today, there are many many different variations of cheesecake, including the current popular Japanese soft and fluffy cheesecake.

To me, a cheesecake has to be light and to be able to finish a full piece of cake or more without feeling too heavy. The texture has to be soft, smooth, melts in the mouth, without the floury aftertaste, not to mention less sugar.

My 2nd baking class that I attended was a cheesecake baking class with my 20 years bestie, love her to bits! We learnt to bake a light japanese cheesecake and a some oreo cheesecake.

And so after that I tried many recipes …

And finally, i’m settled for this: – A half-baked cheesecake. It is light, fluffy, doesn’t taste too heavy of cheese (very thick cheesecake is heavy, rich but you usually can’t take more than 1 piece), but this? you simply can’t stop popping into your mouth after the first bite. Usually a baker only taste but never eats his/her own food but this, omg~ I have to restrain myself from eating too much of it!

And so.. my number 2 cake fan drop by for some cakes 😄😆 

Ok! Here is the recipe of half baked cheesecake. The visuals are already so satisfying!

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Ingredients:

  • 200ml fresh milk
  • 300g cream cheese
  • 18 gm caster sugar
  • 18 gm corn flour
  • 5 egg yolks
  • 58g cold butter (cubed)

Egg white meringue

  • 2 egg whites
  • 60gm caster sugar
  • 200gm tart crumbs / sponge cake crumbs (for the base)

Method 

  1. Preheat oven at 160C
  2. Bring the milk to a boil.
  3. Add sugar & corn flour into egg yolks and whisk till slightly pale in colour .
  4. Slowly pour in the hot milk into the yolks, whisking it as you pour, becareful as you do not want to cook the eggs.
  5. Pour the egg mixture back into the pot and cook till custard form.
  6. Add butter and whisk into the hot egg custard till a little shiny and smooth looking.
  7. Put in the cream cheese, roughly mixed and leave it aside to let the cream cheese soften in the heat.
  8. Egg white meringue:- In a machine, whisk the eggs till it starts to foam, then slowly add in the sugar by batches. Whisk till soft peak.
  9. By now, the cream cheese would be soften, using the whisk, whisk till smooth and combined.
  10. Add 1/3 of the egg white meringue into the cream cheese mixture. Fold in the meringue gently, be careful not to deflate the mixture. Pour in the rest of the meringue and mix well.
  11. Line a cake tin/ring with baking paper. Pour in the *base (tart crumbs or cake crumbs), gently press to shape.
  12. Pour in the cream cheese mixture, and bake in the oven for about 40mins at 160C.
  13. Let it cool in room temperature completely, then chill in the fridge for at least 8 hours.
  14. Remove from fridge, decorate your cake and serve!

The cake came out plain like a big yellow sun, so with some decorations on the cake, it looks as good as those that you have bought from stores!

Here’s a quick video of the baking process. Please feel free to communicate on the chat box on right hand side 😊💃🏻🍰

Things To Take Note:

  1. Do note that i am using the steaming bake method, by putting a tray of water on the lowest rack throughout the baking time.
  2. *Base: You can use anything for your base, any of your bakes that are left overs could be used for the base of the cheesecake. Just blend it in the blender till you get crumbs!

Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^

Here’s another video made by dine inn

 

 

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#Skills are for life

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Black Sesame Chiffon Cake

Hi 🙋🏻 I’m so excited to share a video that I spend an hour editing last night! Haha.. I made a black sesame chiffon cake. A little tough doing 2 things at once because all I have is a phone for videoing OR taking photos and you need to pause and stop in different parts. Hence I did some little mistakes here (to me):

– This cake is a little under baked (a little moist and harder to remove as the surface sticks on the fingers)

– I wanted the cake to be softer, intended to whip the egg whites to soft peak, but I overwhipped it and it became stiff peak, but that’s fine as well. Stiff peaks are easier to handle.

If you are baking using this recipe, please adjust your baking time and temperature accordingly or bakes till you insert a skewer and it comes out clean.


Ingredients:

  • 6 egg whites
  • 60 gm caster sugar
  • 80 gm cake flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 30 gm black sesame powder
  • 5 egg yolk
  • 30 gm caster sugar
  • 50 gm extra light olive oil
  • 80 ml milk

Method

  1. Preheat oven at 160C
  2. Sift cake flour, sesame powder and baking power in a bowl.
  3. Add sugar into egg yolks and whisk till light and fluffy.
  4. Pour in the milk and oil mixture slowly by batches and mix. Next pour in the sifted flour and mix.
  5. Egg whites :- In a machine, whisk the eggs till it starts to foam, then slowly add in the sugar by batches. Whisk till stiff peak.
  6. Take 1/3 of the whisked egg white into the flour mixture and fold.
  7. Pour the mixture into the rest of the egg white meringue, and fold gently till evenly mixed.
  8. Pour in a chiffon tin (mine is a 23cm tin) and bake for 1hr – 1hr 15mins. Test by inserting a skewer.
  9. Take out the tin from the oven and invert on the cooling rack till it is cooled enough to remove from tin.

Enjoy the video and feel free to communicate on the chat box on right hand side 😊💃🏻🍰


#Stay happy

#Keep learning

#Skills are for life

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WSQ Certificate in Asian Pastry & Bakery course at Asian Culinary Institute Singapore

First, please pardon me with my limited vocabulary in English because I can’t write very well. I hope to share as much information as possible for all who loves to bake and intending to pick up some skills of baking. Everyone knows, I love pastry and I love baking. Having an opportunity to work together with sharefood, I was encouraged to get a food and hygiene certificate to boost the confidence of my customers.

13321649_242291099475370_2193999959825041514_nLet me talk a little about sharefood before I move on. Sharefood will be a new local app that links home bakers/home cooks to people who loves to eat them, together. Be it you love to cook/bake or you love to eat. Busy parents, executives, food lovers can actually order food from the home bakers/cooks within your neighboring area anytime, anywhere! How convenient right?

 

Sharefood approached me and some other bakers during my live demo baking at TOTTS organized by Singapore Home Cooks (SHC), during their 3rd year anniversary celebration. SHC is one of the facebook page that i’m more active in, where everyone shares photos of daily meals and bakes. Sometimes, it gives us inspiration of what to cook or bake for the day.

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I have been searching high and low for pastry classes (cheaper ones), not just any particular pastry class but a class that can let me pick up more fundamentals so I could start creating my own recipes. I think I am pretty blessed and lucky to have found Asian Culinary Institute, where they have pastry courses that provides recognized certificate together with a food and hygiene course! What’s more, you could use your skill future credits for it! However the only thing about it is….. it is a school, it is heavily funded (80%-90% if I’m not wrong) by WDA therefore it is very very strict on the school rules and exams (you are expected to have get like 10/10 for your exams otherwise they will not pass you, which they will try to give u chances and if you still can’t, you may try to appeal to the school (that’s my experience up till today, choi I have done good so far) Due to link with WDA, most of the classes are much related to work in a kitchen, such as how to run the business, safety in the kitchen, managing the kitchen when you are the chef, managing your staffs, procurement , handling clients, services and much much more..

Fundamentals are very important here, for the part time classes. I’m not quite sure for the full time ones as I have work in the day, so the only available time for me are the evening classes. I suggest for people who wants to attend this school to at least have some baking experience because it’s sort of a touch and go thing which they do not have time to really guide you from the basics, besides these course here in school are supposedly for those who are already in this workforce to upgrade their skills.

If you just want to learn how to bake different variety of pastries, i probably would suggest individual classes on different types of bakes becasue for the classes here, They have more theory classes than hands-on classes. So for those who are looking at full hands-on baking class, you might be disappointed becasue for my first basic certificate that i am attending now, more than 1/2 of the modules are theory classes. However, it is compulsory to start with a basic cert before you can move on to the higher basic cert which will have more hands-on. You might be able to skip the basic cert if you have already other basic pastry certificate that you have gotten from another school. However, do take note, not all certificate can be accepted by the school, remember that i mentioned this is heavily funded by WDA? Yea~ So everything is pretty strict here. The good thing is, the certificate you get from this school will be well recognize in this industry.

Ok, if you are still interested in this course,this is the procedure that i went through for application:

Go to their website under courses –> http://www.aci.edu.sg/courses. Here you will see a list of courses available in this school. Depending on which course you are interested in, for general enquiries, feedback or registration of course, you can contact them at: (+65) 6417 3318 or email them at info@aci.edu.sg.

In their reply, they will indicate the class date and an application form to fill in. You will need to reply and attach together with your highest qualification certificate, and after which they will call you to arrange a date for interview. There are a few reasons to this. The kitchen is not a halal kitchen, it is not vegetarian, you are require to taste your food whenever possible. There may be exceptional cases thou, but i can’t understand how can we learn if we don’t taste our food. cc

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School is really strict. They work in a way of how an organisation in a real restaurant or hotel kitchen. We are ” striped” clean (No jewelries, accessories, hair bun up, finger nails cut till no white part to be seen, no heavy makeup like eye liner, lashes or lip stick, no contact lens). Safety boots and uniform are ONLY allow to be changed at the premises. These are all for safety and hygiene reasons. If you are not able to accept this, you most probably can’t enroll to the school becasue the trainer will be so strict that you will be send out of class if you do not comply. Any other special reasons, you will have to appeal with the school.

Fees and material cost for PART TIMERS

Course Fees: $436.03
Admin fees: $50
Starter Kit : Safety Boots $34.20  /  Uniform – $83.50
Baking Tools: $130

Payment Terms: CASH     (So remember to bring enough cash down)

If you have still have the $500 skill future credits you could use to off-set the courses fees of $436.03, but the rest will still be payable by cash.

So, after the interview, payment for the fees and starter kit will be paid on the spot. As for the tools, it will be payable when the supplier comes.

In my 3rd module yesterday (the printouts are getting thicker and thicker each time) our trainer introduced her textbook when she was studying for her diploma in pastry at Sunrice. As my trainer mentions, this book has quite a lot of comprehensive fundamentals and science of baking, along with many basic recipes. It can be found in Amazon website here –> https://www.amazon.com/Baking-Textbook-Pastry-Fundamentals-2nd/dp/0131579231

You may want to consider getting this if you really want to go in depth in baking. I’ll most probably get mine soon.

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My chef uniform came yesterday! I am so excited and happy to receive my very first uniform with a name embroidery on the uniform, Judy Bakes. I seriously love this name so much that i had it on my uniform.

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I can never work in a kitchen, standing for long hours, due to my severe slip disc problems, but that doesn’t kill the love I have for baking. I hope to inspire more ladies to cook and bake, put your heart and soul into the food, share the product of love to your family and love ones 🙂
and of cos to open a little comfy cafe when opportunity arrives 🙂

Skills are for life!
Keep learning!

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Pandan Cake with Gula Melaka Cream Cheese Frosting

Every bake starts with a craving for some flavors or taste. Baked a strawberry with fresh cream swiss roll on Saturday for friends but I ended up leaving it in the fridge when I left home T_T

Fresh cream has always been my favorite for all kinds of cakes. I remember tasting different types of cakes from the bakery and didn’t understand why some cream taste good while some are not.

There are two widely used types of creams for cakes, the fresh cream and the buttercream. Buttercream is made by creaming butter with powdered sugar, which I always feel they are too buttery and oily, on the other hand, you will be able to eat more of fresh cream as the fat content is lesser or probably less buttery for some people.

I usually get my whipping cream from phoon huat (red man) because it is the most accessible for me. Here are the 2 different types of whipped cream, fresh cream and dairy cream. Dairy cream contains higher fat content, I would recommend hand whisking method because when you over whipped dairy cream, it becomes lumpy and eventually turns to butter, whereas it’s much easier to whip fresh cream and you won’t need to worry about over whipping.

 

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Pandan Cake with Gula Melaka Cream Cheese

Ingredients (A)

3 egg yolks (I used 60g eggs)
30g sugar
50ml coconut milk
2 tbsp of pandan extract*
45g of corn oil
60g cake flour (sifted)
½ tsp of baking powder (sifted)

*Pandan extract: I blend 6 pandan leaves with about 3-5 tbsp of water.  Use as little water as possible. Press through a fine sieve or squeeze to extract the liquid. If you have the time, let it sit for a few hours, or overnight in the fridge. The green extract will settle at the bottom and you can remove the excess water before using.

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Ingredients (B)

3 egg whites
45g sugar

Cream cheese filling

Gula Melaka (Coconut sugar) ½ block (crushed for easier melting)
2-3 tbsp water, just enough to melt the sugar
Cream Cheese 200g
Whipped Fresh Cream 50g
20g castor sugar
 

Method:

  1. Preheat your oven at 170°C.
  2. Mix together coconut milk, pandan essence and oil in a bowl.
  3. In a bowl, put together egg yolks and sugar. I used a hand whisk, whisk till light and fluffy.
  4. Next, add in the coconut milk mixture, gently whisk to mix.
  5. Add in sifted flour & baking powder, and whisk to mix evenly.
  6. Egg whites – Put the egg whites in a large bowl, whisk on high speed till bubbly or frothy. Add in sugar by batches while whisking. Whisk till soft peak.
  7. Gently fold in 1/3 of the meringue (whisked egg whites) in to egg yolk mixture. Pour the yolk mixture into the meringue, and fold till combine. Do not over-mix.
  8. Grease and line the prepared tin with parchment paper. Gently pour the mixture into the tin and spread with a spatula to even out so every corner is properly covered. Bang on the table top surface a few times to remove large air pockets before placing it into the oven.
  9. Bake for 15mins or till surface is slight browned. You can test with a toothpick. Remove from oven and let cool on a wired rack. Remove the parchment paper so the cake does not absorb the condensation during cooling process.

 

Frosting

  1. Put Gula Melaka in a pot with water. Bring it to boil till sugar melts and let it cool.
  2. Whipped cream cheese together with sugar till creamy, bout 4-6 mins on high speed, scraping the sides of the bowl regularly.
  3. Add in the cooled Gula Melaka, whisked till mixed. Next add in the whipped cream and give it a final mix and your frosting is ready!

Finale: Assemble!

 

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Soft & Fluffy Pancakes (Egg separation method)

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Pancakes – are “almost” everyone’s favorite, from the young to the old, especially when one loves cakes and desserts. Pancakes are easy to make, but making successful SOFT & FLUFFY pancakes is so hard to achieve. Most of the time pancakes that we make taste too floury therefore I never liked them and I love how MacDonald came up recipe that achieve those soft & fluffy pancakes with lots of butter together with the sweet and fragrant maple syrup.

If i am buying pancake mix off the shelves from supermarket, I would always recommend those that have buttermilk in the recipe. Buttermilk is one of the important ingredients that yield fluffy pancakes. Remembering I have some left over butter at home, I decided to give it a try again after reading through varies recipes.

Woke up at 7.30am. Since my braised meat is done overnight, I have ½ hr to prepare this for breakfast before I prepare work. Hands itchy me, cannot even “tahan” ½ free doing nothing in the morning =D I’m a little rushing for time, therefore I kind of burnt my pancakes a little.

This recipe that I have is more tedious than basic pancake recipes. It takes a little more time and effort, but the results to that is wonderful. I am using the egg separation method to create as much air as possible to achieve the fluffy texture.

 

Ingredients:

½ cup of milk (add in 1 tbsp of vinegar/lemon jucie and let it stand for about 5-10mins)
2 eggs separated (I use 60g eggs)
100g cake flour
½ tsp of baking powder
¼ tsp baking soda
A dash of salt
1 tbsp sugar
Lemon/Orange zest (optional)

 

Methods:

  1. Mix the dry ingredients together, cake flour, baking powder, baking soda and salt. Use a whisk to mix them up evenly.
  2. Whisk the egg yolks into the milk.
  3. Pour the milk mixture into the dry ingredients, using a fork or whisk, gently mix them up. Do not over mix. It’s ok if there are some mini lumps of flour. I added in some lemon zest at this stage.
  4. Whisk the eggs whites till frothy ( I would suggest an electric mixer for this step), add sugar and continue whisking till SOFT peak.
  5. Using a spatula, fold in the egg whites into the flour mixture gently. We do not want to deflate the air that is made from whisking.
  6. Preheat a non-stick cooking pan over medium low heat. Spoon a good amount of batter into the pan and let it cook. You can flip when you see bubbles popping on the surface and the batter can be easily removed from the pan. Do the same of the other side.
  7. Remove and plate on plate. Spread some butter and honey on the pancake. You can garnish with fruits and berries, sifted icing sugar or nuts. It’s up to your creativity!

 

TIPS: While cooking the batter in pan, do not butter your pan if you want evenly browned pancakes.

 

*Feel free to share pictures of your pancakes using this recipe and #judybakes in Instagram or Facebook =)