Croissant

I'm proud of my croissants. Love them. 

Eclairs and Profiteroles

I only manage to take photo at the end of class.

Coffee Class

Coffee Time!!!!! WUULALALALA... My favorite...

Haha, this semester term 2 I have coffee class.

Donuts

Yum Yum. They are delicious. Love it!!!!!!!

PS. I ate a lot in class too.

Life~~

It's late but I can't sleep. Don't know why. Lately been thinking nonsense things, negative side one. As time goes by, things change as well as people. Some are really like shit, just know how to say but don't do them. I really appreciate my friendship with my 'so call' god brother. He is the only person who chat with me the most after graduate from KDU College. The others just say keep in touch and forget about you. For some, when they met new friends, simply just forget about you. This type of person better don't be close because they will hurt you without even knowing.

Anyhow, I'm really glad my decision to come and study. I met some great friends here. They'll help me whenever I have problem with things. They don't discriminate me or look down on me. They are friendly and cool. Not like those in Malaysia. I may be quiet but I'm not deaf or dumb person. I have feelings too. I am who I am, I don't need to change. I know when to change, don't need anyone to tell me. When the time is right, I will change. I don't need someone to tell me when to change.

Monday, midnight, 00.22am.

Semester 2

July 2012 - November 2012

Semester 2, term 3 and 4 has started. 

Emm, am excited but I can't manage to get the class I want. Haiz, no choice lo, I have to take the timetable with night class. Luckily is only on Thursday night, Monday to Wednesday is morning class. 

The first week has passed. The new classmates are very talkative. They talks a lots, like they did not talk in ages. God!!!!!! For next semester, I need to stand in front of the line and get the first few numbers. I really misses my old class. 

This semester, I study Finance, Leadership, Food Safety, Stock Control, Coaching, Bakery, Petit Fours, Marzipan, Present Desserts and Gâteaux. 

Interesting!!!!!! Hmmm...

Vacation!!!!!!!

Vacation time!!! I'm going home. Yeah!!!! I'm actually kinda excited as I never leave home for soooo long. The longest is only 2 weeks. Will update the my blog soon. I have not wrote for quite some time. I have some recipes that I haven't write because I'm very lazy!!!! Hahaha, as usual. Chao for now. Boarding time!!!!!!!!!!!!!!!!!
D

LIFE~~~

Sometimes you have to stop worrying, wondering and doubting. Have faith that things will work out, maybe not how you planned, but just how it's meant to be.

Don't let anything get you down, always bounce back up.
Set goals for your future, never settle for anything less.
Realize that there are others in the world, with much bigger problems than you.
Appreciate the good things in your life and be thankful for the time.
You ahve with your loved ones, spend more time with your family and friends.
Appreciate the simple things in life and don't get caught up in material things.


The only reason I can stand and smile through all my problems and pain is because I know I have God on my side.


Patience is not the ability to wait, but the ability to keep a good attitude while waiting.


Believe in yourself and your value, don't sell out when things go wrong.

Only trust someone who can see these three things in you:
~ The Sorrow behind your smile
~ The love behind your anger  
~ The reason behind your silence


Never ignore a person who loves you, cares for you and misses you, because one day, you might wake up and realize, you lost the moon while conting the stars.


Surround yourself with people who know your worth. You do not need too many people to be happy, just a few REAL ones who appreciate you for exactly who you are.

Sweet Yeast Dough

Tuesday, 24/4/2012
(Prepare and Produce Yeast Goods)

Today, I have done plain sweet yeast dough and divide them to produce difference types of shape.

Shapes include finger buns, scrolls and plaits.

~ Plain Finger Buns ~

* Finger Buns with Icing and Coconut *

~ Plaits ~

* Scrolls *

Frangipane Tarts and Viennese Biscuits

Friday, 20/4/2012
(Prepare and Produce Pastries)

For the first class of pastries, the 1st product is tartlets and biscuits.

The name of the tartlet is Frangipane Tarts and Viennese Biscuits.

Above: Viennese Biscuits 

~~ The Biscuits is very soft and crunchy. Is actually very delicious!!! ~~

** The tarts is delicious. The crust is crunchy and nice. I love them!!! **

Below: Frangipane Tarts

Bienenstich (Bee sting)

Tuesday, 17/4/2012
(Prepare and Produce Yeast Goods)

Today is the first class for yeast goods and I'm doing Bienenstich, also known as Bee sting.

Bee sting is a german dessert and is made from sweet yeast dough with baked on topping of caramelised almonds and filled with vanilla custard, buttercream or cream.

New Term, same Semester...

After easter holiday for a week, the new term had started. Still in semester 1, but just term 2. In this term, the subjects that I'm learning is:-


~ intro to hospitality
~ prepare and produce yeast goods
~ preparation kitchen
~ coffee service
~ prepare and produce pastries
and another subject continue from last term, common core.


I kinda hate common core because is "common bore", is really boring, specially the lecture part. The lecture just reading the slides which I can read them at home after I downloaded them. 

Kitchen class is interesting and fun, also the chefs are GREAT!!!!! The chefs are John De Bont (Pastries), Leon Voigt (Preparation kitchen) and Aurelie Germanier (Yeast Goods). Coffee class, is the best, as the lecture is very funny, humour, cute and more. Can't describe. His name is Ian Frost. Cute name, huh??

I realised that I did not make the wrong decision. I just regret that I didn't choose when I was 18. But  never mind, I'm still young. I'm gonna make my parent proud of me and I'm gonna prove to those who think that I cannot study (as my parents didn't study in college or university), I CAN DO IT!!!!!!! I'LL MAKE YOU CRY, ASS!!!!!!!!!

Souffle

Friday, 23/3/2012
(Hot and Cold Dessert)


Today is the last class and next week is my exam. NERVOUS and EXCITED!!!

Soufflé, 

is a french verb means "to blow up" or more loosely "puff up", a description of what happens to the combination of custard and eggs. 

Soufflé is a lightly baked cake made with egg yolks and soft meringue, with the combination of other ingredients and served as savory or sweet dessert. 

Foods that comely used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana and lemon.

When it comes out from the oven, a soufflé should be puffed up and fluffy and it will generally fall after 5 to 10 minutes.

Souffles can be in containers of any shapes and sizes but it is traditionally make in a ramekins. These containers are very greatly in sizes but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.

Cake Exam

Thursday, 22/3/2012
(Prepare and Produce Cakes)

Well, today is the exam for this subject. I've done well.

I've done chocolate mud cake and scones.

I'm proud of myself as I got an "A" for this subject. YEAH!!!

Sticky Date Pudding

Friday, 16th March 2012
(Hot and Cold Dessert)

The picture above is the *STICKY DATE PUDDING* and it goes perfectly with *BUTTERSCOTCH SAUCE*. Yum yUm yuM.

Besides sticky date pudding, another dessert I've done is Vanilla Bavarois (picture below). 

It is not prefect as the bavarois is not set enough. 

Fruit Cakes

Thursday, 15th March 2012
(Prepare and Produce Cakes)

.... Now my phone is on one of mine favorite song, BLUE NIGHT by MLTR. The song is nice. LOVE IT. ~~~When the blue night is over my face, on the dark side of the world in space, When I'm all alone with the stars above, you are the one I love~~~. 


Anyway, for today class, I have done fruit cakes. Well, never get the chance to taste, so don't know how it was like. I hate fruit cakes. Fruit cakes are made from varieties of dried fruits, nuts and spices. This cake is special as it can keep for a long period of time as it contain alcohol.

As for next week, is assessment day for this subject. I'll be assess on scones and mud cakes. Wish me luck!!! YEAH~~~

Assessment

Tuesday, 13th March 2012
(Unit Kitchen)

Today is assessment day. Well, I think I will get C for this subject. My theory is out, while my practical is kinda okay. For this subject, I'll have 2 assessments. This is the first, so I've done salads, rice pilaf, steam chicken, pasta and poached eggs. That it. I hope I will do my best to turn back my marks. *Finger Cross*

Something Similar to ME!!!!!!

(1)   “我深深相信, 会有那么一个人用尽全力爱上我的全部; 我的哭, 笑, 任性, 温柔, 依赖, 自私, 天真, 粗心, 疯狂, 安静, 还有我同样用尽全力爱上你的全部的那颗心” 

(2)   “水瓶有不定性的作息时间, 有时会早睡早起, 有时会早睡晚起, 有时会晚睡早起, 有时会晚睡晚起, 甚至有时会不睡. 为的就是打一晚上游戏, 或是看一晚上电视, 或是和朋友在外面疯一晚上, 有时也会一晚躺在床上胡思乱想. 因为明天要上班, 瓶子会强迫自己睡觉, 但睡不睡的着, 那就是另一回事” 

(3)   “水瓶座一直在守护着大家, 却没有人了解她们的关爱和呵护. 水瓶座经常设身处地的为别人着想, 只要一点点回报, 她就能露出最真实的笑脸. 水瓶座从来不记仇, 也许刚才很恨的人, 看到她受到伤害, 表面上没什么反应, 心里其实也在心疼. 水瓶座经常谦让别人, 就算受到别人的伤害, 她也只是一笑而过”

学做一个聪明的人 - PART 2

世界上最珍贵的东西都是免费的：

1、阳光，是免费的

2、空气，是免费的

3、愛情，是免费的

4、亲情，是免费的

5、友情，是免费的

6、梦想，是免费的

7、信念，是免费的

那么多美好的东西都是免费的，造物主早已把最珍贵的一切，免费地给予了我们每一个人，请珍惜一切。

做人别太装，早晚要受伤；做人别太滑，迟早要挨砸；

做人别太坏，迟早要被踹；做人别揭短，迟早被人铲；

做人别太奸，都有一片天；做人别怕苦，早晚会幸福；

做人别贪财，钞票把你埋；做人别怕挫，看看他和我；

做人别太傻，早晚被人耍；做人别滥情，爱一个就行.

1、人生就像愤怒的小鸟，当你失败时，总有几只猪在笑。

2、做人要"四个经得起"：

经得起看，经得起考，经得起问，经得起查。

3、总有这样的一种人，我们称之为“井”就是横竖都二的意思。

4、我胖的唯一原因，是太小的身体容纳不了我饱满的性格。

把简单的变成丰富，是聪明；把丰富的变成简单，是智慧。

丰富，有助思考；简单，便于实行。

丰富的简单，能思能行，可成大业。

人生最寂寞的事

1.想对着喜欢过的人笑，结果却笑着哭了出来；

2.夜晚一个人面对黑暗和寂寞；

3.看见穿着情侣装的恋人牵手经过；

4.有一堆明明不敢面对，却又不舍得删除或者销毁的照片；

5.看见似曾相识的一个背影；

6.做梦梦见心爱的人，醒来却只有自己一个人；

7.想念对方的时候，对方却不知道.

学做一个聪明的人 - PART 1

外表活泼内心孤僻的人会做的事：

手机不离身；对待不同的人有不同的性格；从小懂得很多道理；有时候很神经，有时候很镇静；会因为别人一句话伤心，但不会被发现；安慰很多人，但自己却没人安慰；会怀念从前，讨厌现在；有时候会笑的没心没肺，有时却很沉默.

做人原则：

1、能不骂人，就不骂！一旦骂，就往死里骂；

2、骗我可以，但不要被我知道；

3、我可以容忍，但别超过我的底线；

4、我可以装傻，但别以为我真傻；

5、不喜欢就是不喜欢，说啥也没用；

6、任何的真话，我都能接受；

7、对我真心的，我会双倍回报；

8、对于装B者，不留脸面.

智慧做人灵活处事：

1、看穿但不说穿。很多事情，只要自己心里有数就好了，没必要说出来.

2、高兴，就笑，让大家都知道；悲伤，就假装什么也没发生。

3、两个人同时犯了错，站出来承担的那一方叫宽容，另一方欠下的债，早晚都要还。

4、过去的事情可以不忘记，但一定要放下。

成功者的共同点：

懂得做人；善于决策；相信自己；明确目标；

充满热忱；顽强精神；重视人才；充分授权；

激励团队；终生学习；持续创新；架构关系；

抓住机会；有效沟通；经营未来；赢得拥戴；

勇于自制；培养领导；注重家庭；关注健康。

良好的人际关系要做到：

学会换位思考；学会适应环境；学会大方；

学会低调；嘴要甜；有礼貌；

言多必失；学会感恩；遵守时间；

信守诺言；学会忍耐；有一颗平常心；

学会赞扬别人；待上以敬，待下以宽；经常检讨自己。

Creme Brûlée

Friday, 9/3/2012
(Hot and Cold Dessert)

Creme Brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting later of hard caramel. It is normally served cold. The Custard base is traditionally flavored with vanilla, but us also sometimes flavored with lemon or orange zest, chocolate, coffee, pistachio or fruits. 

Creme Brûlée is usually served in individual ramekins. The caramel may be prepared separately and put on top just before serving or the caramel may be formed directly on top of the custard, immediately before serving. Sprinkle sugar onto the custard, then caramelized under a torch or salamander. 

Recipe

(A) Egg Yolk - 6 no, Sugar - 120g

(B) Vanilla bean - 1, Cream - 357g

Heat (B) until almost boil.

Whisk (A).

Add (B) to (A) slowly, mix to a smooth custard.

Strain.

Fill 3/4 full and place in a pan. Cover with foil.

Fill the pan with hot water.

Bake at 150 for 40 minutes or the custard is set.

Cool them in the fridge.

Sprinkle some sugar and caramelize with a touch.

- Picture above -
Over-baked brûlée.
The perfect brûlée should be smooth inside.

Creme Caramel

Friday, 9/3/2012

(Hot and Cold Dessert)

Creme Caramel,
or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to creme brûlée, which is custard with a hard caramel on top. This dessert is eaten throughout the world. 

Creme Caramel is a variant of plain custard where sugar syrup is cooked to caramel stage and is then poured into the mould before adding the custard base.

Creme Caramel is usually cooked in a bain-marie on a stove top to in the oven in a water bath. It is turned and served with caramel sauce on top.

Ingredients:

(A) Sugar - 200g, Water - 100g
(B) Milk - 500g, Vanilla Essence - 5g
(C) Eggs - 4 no, Sugar - 60g
(D) Water - 90g (hot boil water)

:Caramel:
Boil (A) and cook to a golden caramel. Then add in (D). Pour them in a mould and set in the fridge.

:Custard:
Heat (B) to 80 degree.
Mix (C).
Pour (B) to (C) slowly while whisking continuously.
Sieve the custard.
Pour the custard to the mould.
Place the mould in a tray filled with hot water bath.
Bake at 165 until the custard is set, about 30 minutes.
Remove from oven and allow to cool at least 1 hour in the fridge.

To remove creme caramel, slide a knife around the top and the edge of the mould and shake carefully to loosen the bottom. 

Turn it out on the plate with the caramel sauce.

Serve with sugar or tulle garnishes.