Tag Archives: Vanilla Pod

BAKING CLASSES May 2010 Kota Damansara

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I had been rather busy with sculpturing wedding cakes, discovering new desserts and had not been conducting any private baking classes lately . . . well if I were to count my fingers, it might had been more than 4 months now. I guessed I had been kept busy with other projects and I know I had been receiving a lots of inquiries through Emails and SMSs on when I will be conducting my classes . . . thank you so much for your patient waiting and this coming month of May I had finalised my schedule to make a comeback to conduct baking classes together with another pal of mine Chef Ben Beh while Chef Alex will be joining us too.

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CHARCOAL BAMBOO ROULEAU | BIG BOYS OVEN SWEET DESSERT

Tonight, I dreamt of being famous and having my own fan club . . . . but in fact I don’t have one! I guess I am not famous, just normal compared to some . . . . . . what can I do as I don’t have fans. I guess I can’t when I can’t even afford the best wine in town, and how can I even afford having bottles of champagne but I do enjoy the present of caviar. Holding private parties at my humble residence were just an illusion. Do you think I deserve having my own fan club?

I guess as for now I don’t need one as I can’t afford to have one but it will be fun to have one in time, but will you be my fans?Maybe for now I can only afford to have some bamboo charcoal. Well, don’t under estimate the bamboo charcoal as it can do so much amazing things and miracles. It has a strong absorption of toxin which helps to remove waste in our system. I was told it able to strenghten our bowel movement and improves the digestion of food. Bamboo charcoal infact promotes health and improves liveliness. I am sure you have seen bammboo charcoal being used in breads but I decided to make some rouleau with it and here is the recipe that I would love to share with you, charcoal bamboo rouleau.

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Warm French Toast Bread Butter Pudding | Big Boys Oven Sweet Dessert

I had a loaf of french toast bread in the cabinet which I bought yesterday at the hypermarket and was wondering what to do with it and dcided to have half of it on garlic toast and the other for dessert . . . . . . yup dessert, a warm french toast bread butter pudding, a recipe made so deliciously by Chef Donald Ho from Hong Kong. I had it served with a scoop of rich vanilla ice cream, a purely true indulgence.

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Warm French Toast Bread Butter Pudding

Ingredients
165g French bread
540g Egg whole
95g Egg yolk
300g Caster sugar
3pcs Vanilla beans
750ml Fresh milk
750ml Cream

Method
1. Slice french bread and arrange onto the mould.
2. Mix together the whole egg yolk and sugar.
3. Warm up fresh milk, cream and vanilla pod.
4. Pour onto the egg mixture mix together.
5. Strain the egg mixture.
6. Pour over the french bread and bake at 190C, approximating 30 minutes.
7. Slice to desire amount for individual serving and best served with vanilla ice cream.

I had tasted this and it was marvellous, served warm with a scoop delicious ice cream . . . . . Sunny Yaw

Limited Edition Valentine’s Cupcake by Big Boys Oven

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February the 14th will be the Valentine’s Day and I had created four limited edition Valentine’s cupcakes inspired by my favourite star Martha Stewart. Each batch of this limited edition Valentine’s cupcakes come in a box of 12’s and personally handcrafted and decorated by myself. In each box you will able to find chocolat cake with strawberry compote, vanilla pod cake with mango, coffee cake with roasted walnut, lemon cake with blood orange peel.

If you like to order my Valentine’s cupcakes for your special one on Valentine’s Day, please email me your orders by 12th Feb (A box of 12 cupcakes = RM70)

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Love At The First Sight . . .

Mr Chocolate & Ms Red Wine

They are a wonderful couple and a heavenly partnership. The leftover red wine and the Sicao button chocolat in the cabinet would be the great combination dessert for tonight . . . .
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Chocolat and Red Wine Cupcakes (20 medium cupcakes)

210gm butter, softened
220gm sugar
4eggs
35gm cocoa powder
250gm sifted cake flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
110ml red wine
1/2 vanilla pod
160gm melted Sicao bitter chocolat

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1. Preheat oven to 180C and have 20 cupcake wrappers
2. Whisk butter and sugar till light and fluffy, add one egg at a time, continue whisking.
3. Add in cocoa powder, cake flour, baking powder and cinnamon powder, fold in well.
4. Scrap the vanilla seed and add into the mixture.
5. Mix in red wine. Then fold in the melted bitter choclate.
6. Pour evenly the mixture into the cupcake wrappers.
7. Bake in the oven for 20-25 minutes.
8. Remove from the oven and allow to cool.
9. Top the surrface with buttercream or chocolat ganache
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A simple dessert to make with the leftovers . . . . Love Sunny Yaw

Chocolat Surpise Me!

Chocolat, chocolat, chocolat!

I had a great weekend in Penang having my baking classes, now I am back safely in KL and am totally exhausted. It was fun teaching my students on how to bake Macarons, Japanese Rouleau and The Opera Cake. Beside teaching I was brought around the streets of Penang to taste the hawker food by Uncle Lee, I had Assam Laksa, Fried Kueh Teow, Curry Mee, Prawn Noodle, Penang’s Chee Cheong Fun, Pork Porridge, Pork Satay and Dim Sum. It was fantastic to have meet some great food bloggers from Penang over dinner on saturday nite and I will post about this trip later. As I need some rest I will leave you my favourite chocolat recipe.
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Ingredients

350ml Double cream
300gm Dark chocolat
120gm Eggs
1pcs Vanilla pod
A pinch of salt

Equipment
6nos heat proof glasses
1 baking tray

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Method

1. Preheat the oven to 180C
2. Bring the cream to boil, then pour over chocolat in a bowl. Stir until smooth.
3. Scrap the vanilla seed pout from the vanilla pod.
4. Whisk together egg, vanilla seed and salt in another bowl, then stir into melted chocolat.
5. Pour the chocloat mis into each heat proof glasses to your desire.
6. Fill the baking tray with water (water bath).
7. Deep the glasses into the baking tray filled with water.
8. Bake for 15-20minutes.
9. Cool completely in pan on rack about 30-40minutes.
10. Chill it in the fridge.
11. Served with thick cream.

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I hope you will try this simple recipe at your own free time and I got to say mine tasted deliciously . . . . Love Sunny Yaw

Red Velvet Chocolat Cupcake From The Southern . . .

A rich and sweet cake is what a red velvet cake is. It is a southern origin which makes it distinctive, popular and the dark red tanning makes it looks so sexy and yet so appealing. A truly cake sex goddess, a real seducer as it is originated from a mixture of fragrant buttermilk, unsalted butter, refined flour, dutch cocoa and red food coloring.

I love the texture of the red velvet, soft and fragrant and the color too is so attractive. I love to have them in a naked medium paper cups top with soft cream cheese frosting or even buttercream frosting. One thing about this red velvet cupcake, I never like to share mine with anyone, just like to pamper it myself . . . . so no sharing, have one yourself!

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Ingredients
(28 medium cupcakes)

400gm Cake flour
45gm Cocoa powder
1.5tspn Salt
460gm Soften unsalted butter
350gm Sugar
3nos Large eggs
80gm Red food coloring
1pcs Vanilla pod
380gm Buttermilk
2tspn Baking soda
2.5tspn White vinegar

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Method

1. Preheat the oven to 350F.
2. In the mixing bowl, sift together the cake flour, cocoa powder and salt.
3. In the whisking bowl, whisk the butter and sugar at medium speed till incorperated.
4. Reduce the speed of the whisk, add the eggs, one at a time and whisk.
5. Cut the vanilla pod into half and scrap the vanilla seed into the mixture and add in the red food coloring, whisk till incorporated.
6. Add in the cake flour mixture in batches and also together with the buttermilk. Whisk the mixture.
7. Mix vinegar and baking soda together and add into the mixture.
8. Transfer the readily mixture into the medium cups, about 45-50gm per each cup.
9. Bake for about 20 to 25 mins.

I have tried this gorgeous red velvet cupcakes in many batches and also a lot of repeating orders, so I guess you will try them too as I know it will never go wrong . . . Love Sunny Yaw

Lovely Petite Flowers Over a Wedding . . .

Lovely Colors Over A Wedding Cake

I had been busy crafting this cake last week requested by a client of mine, wanted something moderate and nice for her girlfriend’s wedding. So I created a 3tiers vanilla pod lemon cake with loads of petite white flowers over a lovely champange pink fondant.
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I will be facing another challenge this coming week especially on the wedding cake but cannot review it to anyone yet . . . secret project . . . see you soon I got to get back to my studio yet for another interesting bakes . . . Love Sunny Yaw

A Petite Flower Sitting On A Cupcake . . .

Simple And Yet Elegant!

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Yesterday, I baked this load of cupcakes at my studio for a marriage registration celebration. There were simple vanilla pod cupcakes topped with nuts and swirled with cream and finished off with a lavender blue petite flower and little silver balls . . .
Love Sunny Yaw

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Romancing The Cupcakes, The Way You Want It!

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Big Boys Oven had a private cupcake class recently at our studio and we baked chocolate banana and vanilla pod cupcakes and we were totally going bananas . . . ain’t it cool, yes it was fantastic! It maybe looked like basic a baking class but it came with a twist . . . in this baking class we encourage team work, it was fun.

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What I did, . . . . I just make the first cupcake mixture and my students will have to do their cupcakes themselves later.

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My students look so serious . . . I noticed in every classes I conducted, all my students were very attentive and very dedicated.

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Once the mixture was ready, I showed them how to pipe the mixture into the cupcake case.

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A sprinkle of chocolat chips will do the trick!

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Break time, . . . . . durian moussecake and chocolat macarons . . . yummy desserts best paired with a cup of illy coffee.

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First batch of cupcakes done!

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Now it was my students hands on baking time! Look, look how serious my students can be, . . . . work is always work!

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He did the whisking, she did the piping, . . . . what a team effort!

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He insisted to try piping too!………lol!

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It was cupcake decoration time!

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This is how to do the twist!

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Look, look at all my students lovely cupcake creations, so pretty and so desirable.

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note: ALL CUPCAKES DECORATED BY MY STUDENTS

It was an enjoyable cupcake baking and decoration class, all the hard work paid off well . . . . . . another mission accomplished! . . . . Sunny Yaw

Almond Cookies

Almond Cookies (30 pcs)

100g unsalted soften butter
50g icing sugar
1/4teaspoon salt
1 vanilla pod
30g eggs
120g cookie flour(sifted)
25g milk powder
40g almond powder
1/4teaspoon baking powder(sifted)
15g egg white
35pcs whole almond

1. Preheat the oven 180C. Line two baking sheets with parchment paper.
2. Mix unsalted soften butter, icing sugar and salt. Beat until smoothly blended.
3. Add vanilla pod, eggs and continue to beat.
4. Add in cookie flour, milk powder, almond powder and baking powder.Mixing just until it is incorporated.
5. Put the dough in a bag and chill for 30 minutes.
6. Scoop the dough about 10g and make it into a ball. Place it onto the baking tray.
7. Once all balls are done, wash them with egg white and place an almond on them.
8. Top oven heat 180C and bottom 150C. Bake them for about 25 minutes. Switch off the oven and leave them inside the oven for another 10 minutes.


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