Cooking Class #2

Hi all, I'm having two Classes on July at Chang Thung.*Same Row as Fatty Crab
26, Jalan SS 24/13, Taman Megah, Petaling Jaya, 47301, Petaling Jaya, Selangor

One would be a Chocolate Dessert Class featuring Molten Lava Cake, Brownies & Chocolate Souffle!

Another one would be Set Menu featuring Stuffed Mushroom, Chicken Bolognese & Apple Crumble!

Call 016- 2456580 (Eddie)  or  03-78046866 (Chang Thung) to make Reservation.
Hurry, Limited Seats available!

Chocolate Dessert 14/7

Cooking Class 28/7

Moo Moo Milk

EVER CONFUSE with the term

Buttermilk, Fresh Milk, UHT Milk, Low Fat Milk, Evaporated Milk, Condensed Milk?
Don't Panic!

Most of the Milk we consumed comes from Cow

Most are Pastuerized *Kill Bacteria, Increase Shelf Life
Most are Homegenized *To Ensure it's Creaminess and Whiten the Milk

Most of us Asian are Lactose Tolerance *According to Harold Mcgee, We Asian have evolved to not need Milk

Here's a brief description of the Type of Milk

Fresh Milk

-Located at Refrigerator in Supermarket *Always kept Chilled

-Best Quality of Milk Commercially

UHT Milk

-Located at Normal Shelf *Does not need refrigeration until it's open
-Flavor not as good as Fresh Milk
-Most are Reconstituted Milk *Milk Powder + Water -> Repackage

Low Fat Milk *1-2% Fat instead of 3.5% Fat

-Can be Fresh Milk or UHT Milk
-Lower Fat Content *Doesn't taste as creamy

Evaporated Milk *Susu Sejat

 

-Milk heated under pressure till 50% liquid has evaporated
-Slightly Caramelized flavor
-Used in Cendol

Condensed Milk*Susu Pekat

-Milk reduced and Sugar added to reach 55% Sugar content
-Originally design due to the Unavailability of Refrigerator
-Used in Teh Tarik

Buttermilk*For Baking

-Starter Culture(Good Bacteria) is added to development extra Flavor
-Slightly Tangy
- Kept Chilled

Moo-Moo Milk *Diehard Pokemon Fans

- Only Available in the World of Pokemon
- Heals Pokemon

Some say Milk is good for you, some say Milk is bad for you.
I say you should experiment and decide what's best for yourself. *We all have different body

Paint the Velvet Red

LITTLE KNOW of the secret of a Red Velvet Cake

Any idea why is it red and it's origin?

Red Velvet is actually a Chocolate Butter Cake.
It's origin color is Red-ish Brown.
It's the Chemical Reaction of Cocoa + Baking Soda



How come it's so Striking Red?

 

Some will say it's Beetroot, some will say it's Natural.

The truth is Red Food Coloring 

 Here's 3 Reasons Why

1) Marketing *Bait the Catch

- Pay attention to how Red Velvet Cake are being marketed

- Most will say it's made with Beetroot/Strawberry/Raspberry but how about "We don't use RED Food Coloring?"- Would you buy if you were told that it's so pretty red because of Food Coloring? 

2) We Eat with our Eyes *Yummy

- Without Red Coloring & Beetroot it will look Red-ish Brown
- Without Red Coloring , With Beetroot it will look Purplish Brown

- Would you buy a Red-ish Brown Red Velvet Cake?

3)  How Dramatic can it be?

- Usually people use a few drops of Red Coloring in Food *I think it's reasonable

- You would need about 1/2 a bottle of Red Coloring for one cake to make it look Beautiful Red

Even the Hulk looks so much more handsome when he's Red
*Please Don't Bash me like how you did with Loki

Recipe: Caramelized Almond

EVER WONDER how do you make Caramel Sugar Almond like above?

My First Recipe on Video (Courtesy of Chang Thung for filming)

Cooking Class at Chang Thung

Hi all, just thought of marketing my own cooking class =).
I'll be conducting a cooking class on Ceasar Salad, Carbonara, Tiramisu on 15 of June.
If you are interested you can sign up at Chang Thung (Bakery Supply Shop same row as Fatty Crab)
or you can contact me 016-2456580 / eddie.yiming@gmail.com .