Tag Archives: Baking Oven

Big Boys Oven February Baking Class 2011

Big Boys Oven Baking Classes @ BBO Studio, Kota Damansara

Sunny is back and will be overseeing the February 2011 baking classes.

SATURDAY
26th February 2011
9.30am – 12.30pm
Bake The Macarons
Fees: RM220

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SUNDAY
27th February 2011
9.30am – 12.30pm
Bake The Macarons
Fees: RM220

2.30pm – 5.30pm
Bake The Mille Crepe Cake
Fees: RM160

mille crepe
MILLE CREPE

Contact: 012 302 1269
email: bigboysoven@gmail.com

Do visit our facebook for updates, latest creation and Sunny does his talking! :) : Big Boys Oven by Sunny Yaw

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Big Boys Oven December Baking Class

It had been a truly busy week and we just had a cooking show over the weekend and it was fabulous, The crowd was huge and we had more than 300 audiences per session and we did two session. I just recently had my own facebook page: Big Boys Oven by Sunny Yaw Do visit me at my facebook and see my latest creation and me do the talking! :)

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For now the BBO Team is back and we are preparing to start off with our December baking classes.

Big Boys Oven Baking Classes @ BBO Studio, Kota Damansara

SATURDAY
4th December 9.30am – 12.30pm
Bake Macarons with Sunny Yaw
Fees: RM220

2.30pm – 5.00pm
Bake the OPERA cake with Sunny Yaw
Fees: RM150

SUNDAY
5th December 9.30am – 12.30pm
Bake Macarons(Italian Meringue) with Jared Chuah
Fees: RM220

2.30pm – 5.00pm
Bake Mille Crepe Cake with Jared Chuah
Fees: RM160

mille crepe
MILLE CREPE

Contact: 012 302 1269
email: bigboysoven@gmail.com

Croquants Aux Amandes . . . . Crispy Almonds | Big Boys Oven Sweet Recipe

SIMPLE AND DELICIOUS . . .

I was searching for the perfect recipe of Crispy Almond recently and I always end up baking a biscotti like biscuit which was a bit compact. I prefered something light and therefore the search for a crispy, light and delicious biscuit went on till I found this perfect recipe to my liking. With the leftover whole almond found in my food cabinet I went on to explore this yummilious crispy biscuit.
croquants aux amandes 2

Ingredient

250gm Whole almond with skin
180gm Cake flour
450gm Sugar
50gm Vanilla sugar
100gm Egg white

croquants aux amandes 1

Method

1. Heat oven at 180C
2. Roast the whole almond till light brown.
3. Sift sugar and cake flour.
4. Pour in egg white into the cake flour and sugar, mix the mixture.
5. Add in roasted into the mixture, mixed the mixture.
6. Leave the mixture to rest for about 15 mins.
7. Scoop the mixture with an ice cream scoop and place it on a non stick baking tray. Distance each scoop of the mixture about an inch away from each other.
8. Place the baking tray into the oven and bake for abou 20-25mins till golden brown at 180C
9. Once cooked take it out from the oven and let it cool down.
10. Coat the biscuit with melted chocolat(Optional).

I adored the crispiness of this biscuit and I just can’t stop indulging them, just lovely and I hope you will try this recipe . . . . Yours Sunny Yaw

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